Posted: 3/27/2026 7:08:39 PM EDT
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We have an Ooni propane pizza oven. It was a gift to my wife for Christmas. We've used it 3 times, trying to make four 10" pizzas each time. The first pizza goes great and we get excited. The second pizza catches fire. The third and fourth pizzas fall all to pieces, and I usually get thoroughly angry and throw one away. We are using pizza dough from our local Food Lion grocery store. I have not tried to make dough from scratch. We used this dough for years in our regular oven with fabulous results every time. Our sauce is made from canned crushed tomatoes, finely diced onion and garlic, and some Italian seasoning. Same as we used in our regular oven. We are using fresh mozzarella cheese, pepperoni, and some ham cubes. Tonight we had the first pizza go great. The second pizza had too much toppings, and they ran off of the edge and burned in the oven. The third and fourth pizzas were thinner, and they fell all to pieces and were burned on one side and raw on the other even after turning. The fourth one turned into a doughnut and was a complete disaster. We took the dough out of the fridge at 3:00 and started cooking at 5:30. The dough was warmer for the last two pizzas that did horribly. They were also larger in diameter and thinner. My wife and I are at our wit's end, and she's so pissed off at me that she wants to sell it and give up. I like the pizza it makes, and I like the process. But I'm not getting something right. I've watched dozens of you tube videos, I'm using a peel with corn meal on it to launch it, and a long grill spatula to turn the pizza in the oven. I'm lost. I try to start with the stone in the oven at 550 degrees at the opening, then I roll down the flame to medium-ish. I need advice. I'm obviously doing something wrong, but I don't know how to fix my process. |
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I don't personally own one, but I have a buddy that does. We have made several types of pizzas and even calzones with no issues. Does yours rotate by itself or do you have to turn it manually? Note: We get the crust from a local pizza joint for a couple of bucks a piece. It's already rolled out and docked . All it needs is a little dusting of corn flour to keep the bottom from sticking. The dough normally stays inside in the AC. They're uniform in size and thickness. When one comes off, dust it, top the pizza and put it on. If you're trying to stretch one to make a larger pizza or thinner crust, or topping your pizza ahead of time, if you don't dock (perforate) your crust, I could see having issues. Hard to say what the issue is without knowing more details. *Not |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
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Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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I use home made dough (not sure it matters), but I've had some be softer and easier to tear in the past. I get the oven to about 750 temp on the stone (checked with an infrared thermometer). Be generous with either corn meal or flour on the wooden peel (getting it to slide off a metaphor peel is really hard). Dough and sauce should be up to temp. Don't make the pizza too large, and dont overload the toppings. That's all I can think of off the top of my head.  |
When faced with crisis, the man of character falls back on himself.
| We have an Ooni. The key to it is consistency, and it depends on your dough, the thickness, and how done you like it. I usually get the stone up to 700 degrees with an IR thermometer, then cut the gas down to a lower flame to keep the top from burning. Give it a rotate, check the bottom, then back up with the gas if the top has slowed. Pull the first pizza and flame back on high to get heat back in the stone. If you don't heat soak the stone to begin with, the first pizza takes the heat out and you're fighting the lack of thermal mass. Get the stone back hot, and reload / repeat. You have to heat soak the stone between each pizza. |
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Originally Posted By Some_Beach: We have an Ooni. The key to it is consistency, and it depends on your dough, the thickness, and how done you like it. I usually get the stone up to 700 degrees with an IR thermometer, then cut the gas down to a lower flame to keep the top from burning. Give it a rotate, check the bottom, then back up with the gas if the top has slowed. Pull the first pizza and flame back on high to get heat back in the stone. If you don't heat soak the stone to begin with, the first pizza takes the heat out and you're fighting the lack of thermal mass. Get the stone back hot, and reload / repeat. You have to heat soak the stone between each pizza. This is spot on I use a cast iron slab in my oven at 500°. |
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