Ooni Pizza Oven Reviews & More
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Uuni Ooni Pizza Recipes and Pizza Oven News
- One month later, Impasto runs also on iOS July 3, 2026Hi guys, One month ago I launched my Dough Planning app, Impasto. Since then I fixed a lot of bugs and implemented many cool new features: Impasto supports Ddt - water temperature is calculated based on room temperature and mixing method (can be set in the Settings) I added a Bake later button in the […]
- New outdoor pizza kitchen setup July 3, 2026I got this 48” x 30” foldable stainless table off Vevor and it’s pretty dope! Love having extra space to make the pizzas 🍕 submitted by /u/Jason4prezz [link] [comments]
- New to Ooni July 2, 2026I’ve wanted this oven for ever and finally got one. I haven’t even cracked the box yet. What tips can you give me? I’m not new to pizza ovens but new to ooni. Thanks submitted by /u/thefifthchair [link] [comments]
- Ooni door blocker July 2, 2026Anyone recommend these for windy days to get the temp up on the stone? https://www.etsy.com/uk/listing/4497907167/ooni-koda-2-door-heat-shield-stainless?ref=elp\_anchor\_listing submitted by /u/The_Northernmonk [link] [comments]
- Meal ideas for Karu 12 July 2, 2026I just did two New York strips in my Karu 12 the other night using a cast iron pan and they were the best cook I’ve ever had. Can’t get that kind of char on any other cooking apparatus. Curious what other types of meats and veggies the community has tried that require a hot […]
- Ooni koda 2 gas stone heat July 2, 2026Hi, does anyone else find it a struggle to get the stone above 400c? Sits about 350c in the middle submitted by /u/The_Northernmonk [link] [comments]
- freshly milled flour July 2, 2026Has anyone switched from store-bought pizza flour to freshly milled flour? I’m just getting into home milling and I’m curious if it’s worth it for pizza. I usually make Neapolitan-style pizza in my Ooni, and in the winter I use a pizza steel in my kitchen oven. If you mill your own flour: What grains […]
- Cold Proof Time July 2, 2026I am new to the pizza game and have been playing around with proofing time of my dough. I am finding that anything longer than 24-48 hours for a cold proof results in a flattened dough ball that is impossible to stretch (rips). The best pizzas i've made were with a 24 hour cold proof […]
Woodfired Pizza Recipes and Pizza Oven News
- Looking for a thicker stone for my Ooni Koda 12 June 29, 2026submitted by /u/SFCF13 [link] [comments]
- Whats the trick to obtain a crunchy base? mine are always soft June 26, 2026Karu 12, charcoal + wood pellets. I use semolina flour when shaping the dough, and launching into oven. I have a digital laser temperature gun, and usually dont place pizza into oven until stone is ~500F. am I just not preheating the stone long enough? submitted by /u/dave-adams [link] [comments]
- Started to get orders from my work colleagues.. so here is the first order going out June 24, 2026submitted by /u/desclawork [link] [comments]
- A boring Cheese for my 2yr old - Ooni Koda 16 June 22, 2026submitted by /u/Babara02 [link] [comments]
- 6th bake: Pizzas 27-28 - experimenting with toppings...pickled lemon & caramelized onions June 21, 2026submitted by /u/iammowgoud [link] [comments]
- Am I ruining Father's Day? Pizza Dough Help! June 21, 2026submitted by /u/felicar [link] [comments]
- Phenomenal second attempt! June 20, 2026submitted by /u/ts159377 [link] [comments]
- 37mbar to 30mbar June 17, 2026Hello everyone. I’d like to know if any of you can help me. I’ve bought an Italian Koda 16 which is designed to use 30 mbar. However, here in Belgium, we have 37 mbar cylinders. Do you know if I can find an adapter to feed 37 mbar into it, or do I absolutely have […]