Ooni – Cooking the Pizza:
Ooni – Cooking the Pizza: This is the fun part!
I cook my pizzas when the centre of the stone is at 500C to 550C. Other people will tell you 400C or 450C. I think it’s just personal choice but I find at 500C+ the pizza cooks quickly, evenly and results in a nice, tasty crust with some nice leoparding.
To check the stone is ready make sure you use an IR gun, it’s essential for cooking on the Ooni!
Once the stone is ready launch the pizza, preferably with a wooden peel to avoid the dough sticking.
Maintaining the Fire:
If you are cooking on the Ooni 3 read my notes for maintaining the fire here.
If you are cooking on the Ooni Pro read my notes for maintaining the fire here.
Both pizza ovens burn hot and will cremate your pizza if you aren’t careful.
On the Ooni 3 my method sounds a bit mad but it works for me!
– Count to 40 – take pizza out, spin it 180 degrees and back in.
– Count to 30 – take pizza out, spin it 90 degrees and back in.
– Count to 30 – take pizza out, spin it 180 degrees and back in.
– Check pizza for any bits that need a bit extra. Usually a maximum count of 10 here or it will burn.
– Should be around 90 seconds all in.
On the Ooni Pro it seems to cook a bit quicker but I cook with the glass door on so can keep an eye on it better. I tend to give it around 30 seconds on the first cook before taking it out and spinning it 180 degrees then cooking it for another 30 seconds followed by 15 seconds for the other 2 sides for 90 seconds total. However, it might need less time so just keep an eye on it.
The Peel: Keep the metal peel clean and as cool as possible to avoid any sticking/ripping issues. When you first launch the pizza leave it a bit longer before turning and the dough has cooked a bit so is easier to lift and spin.
Finishing Touches: Garlic oil (simply mashed garlic in olive oil) over the top, salt, pepper and a hard, strong cheese add some nice finishing touches. The garlic oil especially is fantastic.