OT: What’s Up With Ooni?

The Cen-Tex Smoker

Legume said:

I could get a mini max with a couple of accessories for that.

Don’t do it.

CTMike

cookingdude555 said:

It arrives next Friday. Should know then if it was worth it. 

D@mn, you weren’t kidding. Sorry to be the one to cost you $1k, but I’m interested to hear your thoughts after it gets some use.  

cookingdude555

CTMike said:

cookingdude555 said:

It arrives next Friday. Should know then if it was worth it. 

D@mn, you weren’t kidding. Sorry to be the one to cost you $1k, but I’m interested to hear your thoughts after it gets some use.  

Ive been planning on buying it for weeks now.  The internet figured out what it was a while ago, just been waiting for it to drop.  I love using my dome to make pizza, but sometimes I need to make 10 pizzas and not take 2 hours to do it.  My family hasn't really got the affinity to make the pizzas yet, so I tend to go solo affair.  having the oven inside right next to the prepping area should allow me to make them quicker when I want to.  

CTMike

cookingdude555 said:

CTMike said:

cookingdude555 said:

It arrives next Friday. Should know then if it was worth it. 

D@mn, you weren’t kidding. Sorry to be the one to cost you $1k, but I’m interested to hear your thoughts after it gets some use.  

Ive been planning on buying it for weeks now.  The internet figured out what it was a while ago, just been waiting for it to drop.  I love using my dome to make pizza, but sometimes I need to make 10 pizzas and not take 2 hours to do it.  My family hasn't really got the affinity to make the pizzas yet, so I tend to go solo affair.  having the oven inside right next to the prepping area should allow me to make them quicker when I want to.  

Sounds like you should go all in and build a WFO 

Langner91

HeavyG said:

SonVolt said:

Well this is underwhelming.  If I'm dedicating counter space to an electric pizza oven then I'm going all out, for less. 

https://www.webstaurantstore.com/avantco-dpo-18-s-single-deck-countertop-pizza-oven-1700w-120v/177DPO18S.html

This small countertop oven is great for cooking pizzas up to 18" in diameter! Since this unit only has one deck, it is ideal for establishments that need to keep up with the high demand for a couple of key menu items. An incredible temperature range of 150 to 840 degrees Fahrenheit guarantees the versatility you need to create a wide selection of menu items in a small footprint. For the best performance and even cooking, this oven is recommended for thin-crust pizzas cooked at 550 degrees for 6-8 minutes. This method ensures that pizzas are fully cooked with even leoparding on the crust.

Cheers,

HeavyG - Ooni Volt shill

P.S. - I get phat commissions on every Ooni Volt sold to forum members  (which means I'll earn approximately $1,000,000.00 from this crowd). 

FTFY

Have you seen the way these guys spend money?

Photo Egg

cookingdude555 said:

It arrives next Friday. Should know then if it was worth it. 

Thanks for taking one for the team…

Dobie

Saved a butt load

cookingdude555

CTMike said:

cookingdude555 said:

CTMike said:

cookingdude555 said:

It arrives next Friday. Should know then if it was worth it. 

D@mn, you weren’t kidding. Sorry to be the one to cost you $1k, but I’m interested to hear your thoughts after it gets some use.  

Ive been planning on buying it for weeks now.  The internet figured out what it was a while ago, just been waiting for it to drop.  I love using my dome to make pizza, but sometimes I need to make 10 pizzas and not take 2 hours to do it.  My family hasn't really got the affinity to make the pizzas yet, so I tend to go solo affair.  having the oven inside right next to the prepping area should allow me to make them quicker when I want to.  

Sounds like you should go all in and build a WFO 

I’ve thought a lot about it. Planned it many times. We’re not in our final home and will be leaving in a few years when our youngest graduates from high school. The dome works really really well for now. But agreed, the WFO will happen. 

cookingdude555

Photo Egg said:

cookingdude555 said:

It arrives next Friday. Should know then if it was worth it. 

Thanks for taking one for the team…

I will take it apart and add more insulation. 😜

JohnInCarolina

cookingdude555 said:

It arrives next Friday. Should know then if it was worth it. 

kl8ton

Good Housekeeping is almost lifting me on to the fence and pushing me over it with this headline. Great use of the English language.  "Buy" is probably there on purpose.  I'm sure AI is to blame?  My son just showed me how AI can design a logo for you and put commercials (social media video ads) together for you with very little user/customer input.

Langner91

This website should come with a 12 step program.

CTMike

Langner91 said:

This website should come with a 12 step program.

No one would ever get past the first step: something about admitting you have a problem.

JohnInCarolina

CTMike said:

Langner91 said:

This website should come with a 12 step program.

No one would ever get past the first step: something about admitting you have a problem.

Are there denial or blame steps?  Because those feel pretty accurate.

Botch

Langner91 said:

This website should come with a 12 step program.

JohnInCarolina

Dangit, @Botch - why did you show that picture?  Now I have to re-do the stairway in our house...

CTMike

JohnInCarolina said:

Dangit, @Botch - why did you show that picture?  Now I have to re-do the stairway in our house...

Make sure you do it right and put two temperature and humidity controlled coolers that the drawers slide in to so that your reds and whites are stored in the proper conditions. 

All kidding aside, that is pretty cool.

hondabbq

Ill take my Blackstone pizza oven ( the OG one) over this all day long. 

HeavyG

https://youtu.be/PrryOc-R044

Ellie likes it so I like it too.

caliking

She made a darn good looking pie. 

JohnInCarolina

HeavyG said:

Ellie likes it so I like it too.

Can’t wait to see all the pics!

HeavyG

JohnInCarolina said:

HeavyG said:

Ellie likes it so I like it too.

Can’t wait to see all the pics!

As soon as I get my film back from Fotomat. Any day now...

cookingdude555

My first impression after making 8 pizzas today inside in the kitchen. That was the best part was having the assembly line all indoors where it’s climate controlled. Not many pics but here are a few

My style is NY style. As such I was aiming in the 650-700 stone temp. The first few pies went really well. Then I made a mistake my dome has made me forget about learning already, stone recovery. The second two undercarriages were what I call “blonde” and lacking the slight crispness I like. So I had to tinker with wait time between pies and alternating the lower and upper elements. I finally found some success in running the lower element full blast after removing a pizza, and then going full blast on the upper element after launching the pizza. Also I needed to leave a few minutes between pizzas. I may toy with keeping the temp higher and hopefully the recovery will be minimized. Just like any oven it has its quirks so this was a very good first use. 

Don’t worry, I will throw that manual away without reading it. 

Photo Egg

cookingdude555 said:

My first impression after making 8 pizzas today inside in the kitchen. That was the best part was having the assembly line all indoors where it’s climate controlled. Not many pics but here are a few

My style is NY style. As such I was aiming in the 650-700 stone temp. The first few pies went really well. Then I made a mistake my dome has made me forget about learning already, stone recovery. The second two undercarriages were what I call “blonde” and lacking the slight crispness I like. So I had to tinker with wait time between pies and alternating the lower and upper elements. I finally found some success in running the lower element full blast after removing a pizza, and then going full blast on the upper element after launching the pizza. Also I needed to leave a few minutes between pizzas. I may toy with keeping the temp higher and hopefully the recovery will be minimized. Just like any oven it has its quirks so this was a very good first use. 

Don’t worry, I will throw that manual away without reading it. 

Well, the photos don’t lie. Pies look as good as outdoor pies. Ha Ha

caliking

 Amazing looking crust. No matter what was used to make it. 

Photo Egg

cookingdude555 said:

My first impression after making 8 pizzas today inside in the kitchen. That was the best part was having the assembly line all indoors where it’s climate controlled. Not many pics but here are a few

My style is NY style. As such I was aiming in the 650-700 stone temp. The first few pies went really well. Then I made a mistake my dome has made me forget about learning already, stone recovery. The second two undercarriages were what I call “blonde” and lacking the slight crispness I like. So I had to tinker with wait time between pies and alternating the lower and upper elements. I finally found some success in running the lower element full blast after removing a pizza, and then going full blast on the upper element after launching the pizza. Also I needed to leave a few minutes between pizzas. I may toy with keeping the temp higher and hopefully the recovery will be minimized. Just like any oven it has its quirks so this was a very good first use. 

Don’t worry, I will throw that manual away without reading it. 

Is it noticeably easier to keep temp control and balance in regards to crust and toppings using your Dome?

cookingdude555

Photo Egg said:

cookingdude555 said:

My first impression after making 8 pizzas today inside in the kitchen. That was the best part was having the assembly line all indoors where it’s climate controlled. Not many pics but here are a few

My style is NY style. As such I was aiming in the 650-700 stone temp. The first few pies went really well. Then I made a mistake my dome has made me forget about learning already, stone recovery. The second two undercarriages were what I call “blonde” and lacking the slight crispness I like. So I had to tinker with wait time between pies and alternating the lower and upper elements. I finally found some success in running the lower element full blast after removing a pizza, and then going full blast on the upper element after launching the pizza. Also I needed to leave a few minutes between pizzas. I may toy with keeping the temp higher and hopefully the recovery will be minimized. Just like any oven it has its quirks so this was a very good first use. 

Don’t worry, I will throw that manual away without reading it. 

Is it noticeably easier to keep temp control and balance in regards to crust and toppings using your Dome?

Very much so. I load a log into the dome, set the dome gas to low, and never touch it again once it comes up to temp. The log and the gas together keep it pretty perfect for my liking. My wife said the dome makes better pizza. While initially I will agree, having 9/10’s the pizza with much less hassle (inside is just more convenient) is worth it for some occasions.