Just got an ooni and made my first pie in it. How’d I do?
By - mountain_Dweller
I fell in to a burning ring of fire
Looks like my first pie! they get better
Looks like my early ones too.
It took me a few tries to get the middle as black as the crust
Same, but like my first two.
Mine too, but when you get the hang of it, they are pretty amazing.
I came to say this.
I’ve done way worse. Part of it you can still eat.
I'd still hit it
Not safe for pizza. Keep trying, I’m sure you’ll get the hang of it
first time i made pies in a wood fire oven was a very mixed bag. you spend 2 days of your time, meticulously preparing the ingredients, making the prefect hydration dough, reading up and scouring the web for advice. The day comes, the sauce is ready the mozzarella cut, dough perfectly portioned to make 6 twelve inch pies. The oven is hot, getting ready, you have everything ready to go, a wooden board to lay the pizza down, and a thin metal one to turn the pizza in the oven. You are prepared as you'll ever be. Its time now. You place the first pizza on the board. Classic neopolitan margherita. You put it in, but it didnt release from the board and comes out all wierd. The next one was in the oven for too long. We are talking seconds here. you puncture 2 of them, and on the last you realize that you were going about it all wrong. Last pizza was ruined because i layed each one of them on the same spot in the oven, and the oven floor had cooled down. Huge dissapoitment, but a valuable learning experience.
Making pizza is hard. You will learn. One has to be prepared to fuck up a pie or 5 . Thats why i like to make an event of it, and do it big batch style. If i have enough dough for several pizzas i can adjust on the fly. Hope you keep up the good work.
EDIT: some grammar my English is awkward.
Keep it up! Show us your next one! 🤘🏼
Get a laser thermometer. It helps so much. About $15-20 on Amazon.
I find the sweet spot is around 900 in the back and 700 in the front. Use the baffle in the smokestack + open the door to turn down the heat if you need to. Check it every 30-60 sec.
When cooking, full flame. It's what cooks the top.
Also, have a metal peel for cooking. Don't use wood. Ooni is real small + wood is thick. Not a good combination. You can use a wood peel to prep though. That's what I do - 2 peels - wood for prep, metal to cook.
You're gonna love Ooni! It's awesome!
This is great advice! I ordered a laser thermometer right after this because I figured the stone wasn’t hot enough. My second pie I made immediately after this came out much better, but I definitely still have a ways to go. I knew there would be a learning curve going from a home oven to an ooni so I’m not sweating it
The ooni turning paddle helped us a lot. Like a small paddle on a long handle, just make sure to turn it a lot. The issue we had when we started was getting the bottom cooked enough to be able to turn it.
I do have one of those and was having the same issue you mentioned. It seemed like the back part of the pizza was burning before the middle was even cooked enough for me to turn it
yep, I've had results like this, where the dough stuck to the stone in the middle of the pizza. I agree, it happened because I did not have the stone up to temp properly.
Great advice here! I’ve been cooking exclusively with wood in the Pro16, and I find that the stone temp after firing a pizza can vary as much as 200°F after cooking one or two.
My rhythm is now to add a few pieces of wood on top of the coal, put the door on, prep a pie, and open door and launch. I do 2 in a row quickly and then the wood has flamed out.
I know I’d have an easier time by sucking it up and buying the gas attachment, but the wood is kind of a fun challenge. An extra variable to fuck it all up.
As others said: cook a bunch at a time!
200°F is equivalent to 93°C, which is 366K.
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Better than my first ! Yours is still round !
“Yeah hi, I’d like a large mushroom and cheese, very well done with half of it missing. 45 minutes? Ok great, thanks!”
Came here to comment this. Throw the book at ‘em
Totally relatable. My first couple pizzas were straight up bad. I love my ooni just had to figure out the bugs(lack of research)....
Looks like you already learned valuable lessons. Next pie will be much better. 👍
You stretched it out too thin. This takes some practice and experience to get right. Watch the video on stretching out dough from ooni, it’s helpful. This was probably the biggest reason you burned.
To help mitigate burning, some thoughts-
1. I have a turning peel which I use to rotate the pizza quite frequently once the base is solid. This helps keep the cooking even. And hopefully burning at a minimum.
2. Not sure which ooni you have, but there are spots on the koda, specifically the front right corner, which are farthest away from the flame. You can try to keep the pizza there, will protect it from getting charred too quickly. That said once you get a feel for it you’ll likely be comfortable moving it around closer to the flames when you need a quick char of the crusts
3. You can turn the flames down quite low on the kodas- this low setting can be helpful as your figuring it out. I also use it for longer cooks on New York style pizza.
I had the same problem when I started using a pizza oven : the dough was stretched too thin.
I never figured out how to stretch dough. Like ever. I've watched every video there is, practiced with as many doughs as I could within reason, and every fucking time the middle stretches too thin in order to get the size I want. Even when I increase the dough weight to compensate, still thin middle. This is why I switched to making Detroit pizza only. It's moron proof. I hope one day I'll learn the secret to making consistent thin crust pizza.
I'm still learning but it seems that to do it, you have to very gently press the center and then press the edge a little more. So the center is thicker and the edge (just before the crust) is thinner. Then you stretch it as usual and the center should have more dough to stretch so it should be less thin in the end.
I haven't tested that yet though.
What's different with Detroit style though ?
Yeah turning peel is key. Especially with the small mouth of the ooni
Fire bro! 🔥🍕
You are sooooo close! I think by the 10th one it was edible
The form looks good. You’re gonna be serving high-end, restaurant quality pizzas in no time.
I'm honestly impressed that it's still round after you lost the bottom
As long as you get back up on that Ooni and ride the cheese waves again that’s all that matters :)
Now you have a pizza that can open beer bottles.
You're awesome! I know so many that make like fifteen and post it as their first once they get it perfect. It looks like you've got your dough down. It's just perfecting your way of means. Thank you for taking the ego out if it, and having a sense of humor. I anticipate your progress!!
How’d it taste?
I’v had similar results
We’ve all been there. You stretched the dough too thin in the middle part. Keep at it!
It can only get better , learn live adapt
If there's an hole after cook, u probably made the base too slim.
Keep watch the pizza while is inside the oven.
Good Luck from Italy!
As long as you learn from your mistakes, your next pizza should be miles ahead of this one! Keep it up!
Plus 10 for it not being in the floor . Keep it up !
It looks better than our first one was! Our pies were TRASH until we got on YouTube and discovered the secret ultra low setting (and put cornmeal on our peels).
You didn’t let the stone get hot enough. Happens to the best of us.
Here's the thing about learning how to make pizza. You're going to fail. That's part of the journey. If we never fail, we never learn. You'll get better.
I’ve never tried wood fired so I guess you’ve done better than me
You've gone full panther!
It’s a bit overcooked but not bad !
Looks like my first pie out of the ooni too!
It’s one of those low calorie ones from pizza express
I end up cooking my crusts first in the ooni- and then putting on toppings and recook.
I think your eating it wrong
Needs 30 more seconds of cook time
I’d still eat the middle part
Looks good. I call dibs on the center piece!
Find the bastard that shot a cannonball at that thing.
This is a rite of passage my friend. It’s extremely frustrating but it happens. Keep going!
"It’s like a hot circle of garbage."
Seriously, it happens. Keep at it!
Bless your heart.
Still better than mine—I was so ashamed I didn’t even take a picture. You’ll get there! 👍
Having a pie come out like that is a rite of passage. The learning curve is kind of steep, but you'll find yourself producing some good looking results quickly.
I suspect more than a few of us here have a giant black spot in the center of the stone where the dough tore.
Semolina on the bottom helps keep the dough from sticking to the pizza stone
Finally, some real trial and error on this subreddit. I like it!! Looks horrible but I like it. Needs more char on that crust tho. Jk, just felt obligated to say so since having moved to Wooster square in New haven.
We are either learning or we are succeeding we are never failing!!
Always good to have a before picture
Dude looks amazing! Obviously you live with a savage though…who eats the first slice out of the middle?!
Still takes better than frozen, well done
Mine too! Make sure you put plenty flower on the spade and work fast when you put the topping on
I'd eat it
Lower the heat and rotate constantly. That's the most reliable way to get a good pizza from my personal (albeit limited) experience with the Ooni.
This is amazing and a refreshing change up to the perfectly cooked pizzas I usually see here.
From here on out it’ll be nothing but smooth sailing…
OP I’ve been home cooking semi serious for 20yrs, lots of different cuisines. Started pizza for the first time during Covid, it’s been the hardest one yet to master. Stick with it.
Huh...well, at least it doesn't have pineapple on it.
Probably stretched more thin in the middle than on the edges, you also may have rotated it too early. I work in a pizza shop, these are the two main things that cause this for me!
Better get cleaning that ooni 🤣
You have a future at little caesar’s!
Jk, that’s unfair to little caesar’s, which isn’t actually bad IMHO. Pretty good bang for your buck pizzeria if you’re unable to afford more expensive options like Dominoes, home cooking pizza, or going go a local specialty pizzeria, etc…
Anyway, I’d still eat this! You’re on track to becoming a great pizza chef!
Respectfully, why is there a hole in it?
It’s laughing at you! Turn this image upside down.
I honestly thought that was a slice of chicken in the middle at first.
Parchment paper is your friend, at least while you’re learning.
Just cut out the middle, the crust is still good
Ah!! A DoPizza
You better shut that pie hole lol
A true learning experience
Been there! Means you’re on the right track
Next time try without the mushrooms.
You missed blackening a little of the crust.
Finally a real first pie pic! Keep it up, you’ll get better!!
Hey, that was about how my first one looked. I am 6 months in and I am improving with every one I make
Your only mistake was half-heartedly failing to offer the whole pizza as tribute.
It's tradition with a new oven!
You might want to try less fire
First one is always a sacrifice to the pizza gods. You're good now :)
Omg they make donuts too?!
This looks much better than my first attempt, which was partially engulfed in flames as I tried to pull it out in pieces
The pie of Sauron
My dogs wouldn’t even eat that.
Literally "A Hole in One"
burnt pizza donut
Your biggest mistake is putting mushrooms on pizza.