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Uuni Ooni Pizza Recipes and Pizza Oven News
- Looking for Advice for Throwing a Party August 22, 2026Hey Folks, I was gifted a Karu 12 a few months ago and have enjoyed making pizzas on it. We've got a housewarming party coming up next week and I was thinking it would be fun to invite guests to make a pizza. But, there is a learning curve to getting it right as yall […]
- Needs more pepperoni … August 22, 2026submitted by /u/newarkian [link] [comments]
- Dialing it in August 22, 2026Finally getting consistent color top and bottom where I want it on the Koda 2 Pro. Here’s a pulled pork and roasted pepper pizza and a broccoli white submitted by /u/drbhrb [link] [comments]
- I've been using my own dough calculator for a year, looking for feedback on the recipes. August 22, 2026Hey guys! I've been making pizza for about 5 years now, and I currently use an Ooni Volt 2 for pretty much all of my pizzas. Around a year ago I got tired of constantly recalculating ingredient amounts and baker's percentages since I rarely make the exact same amount of dough, so I ended up […]
- Thicker stone August 22, 2026I replaced the original 1cm stone with an ordinary fireclay tile of 3cm. Only one use and I wonder why all ovens don't come with at least 2cm stone thickness? 1cm stone cools down after 2 pizzas. This stone is not of ideal dimensions, but the price for 40x30x3cm is only 15 euros. Has anyone […]
- Do I need an adapter? August 22, 2026Received this Ooni Koda 2 Pro as a gift and tried setting it up today. This end will not fit in the propane tank. Am I missing an adapter? submitted by /u/mvpballa972 [link] [comments]
- First pie on the new Koda 2! August 22, 2026Got my Koda 2 recently! This pie came out a bit burned, but lessons were learned and we'll fix it next time. Still tasted great though! submitted by /u/IIllIIIIlll [link] [comments]
- Another one! August 21, 2026Another 48 hour cold fermented 62% dough, still using Sainsbury’s TTD Canadian bread flour. 250g balls, although I might go a little smaller next time. Would love to take it thinner, but this is already taking up as much of the stone as I’m comfortable launching into 😂 This time I went with Mutti Pomodori […]
Woodfired Pizza Recipes and Pizza Oven News
- Christmas came a lil early August 20, 2026submitted by /u/viddmighsteer [link] [comments]
- Neapolitan day July 31, 2026 1: salamini cacciatora, thin onions, black olives. 2: spianata, salamini cacciatora, piquante peppers. Second launch tried to betray me but I pulled it back. Funny shaped means artisan right? Karu 2 on gas - 270g dough balls, 60% hydration for this muggy British weather, 3‑day cold ferment. Bosh. I also post on Instagram under […]
- Today's Lunch July 24, 2026NY style again for lunch today. Felt better control over the bake this time round. Really good undercarriage, crispy crusts and minimal flop! 2.5 day Cold Ferment, 270g dough ball stretched to 12'' As always, baked in the Ooni Karu 2 on gas. submitted by /u/jshag15 [link] [comments]
- Koda 12 not staying lit July 19, 2026submitted by /u/jamjersey [link] [comments]
- First NY Style July 17, 2026First crack at a New York Style pie. 72hr cold ferment, following The Dough Guy's recipe. Some lessons learnt: - go easier on the sauce - get a drier mozz. I used galbani cucina but was still a touch too wet to grate properly - give it a little longer before cranking the flame back […]
- Recheche desesperement un capot arrière pour Ooni 16 PRO July 17, 2026submitted by /u/Normal_Plantain962 [link] [comments]
- Happy with the results July 9, 2026submitted by /u/Reasonable-Brick-985 [link] [comments]
- Best one so far! July 9, 2026submitted by /u/MayPoo [link] [comments]