Unfortunately, this deal has expired 6 July 2023.
*
141°
Posted 14 May 2023
20% 0ff RRP Ooni Pizza Ovens eg Fyra 12 - £239.20 / Karu 12 £239.20 / Koda 12 - £279.20 / Koda 16 - £399.20 / Karu 16 - £559.20 @ Bell
Free ·
Shared by
Joined in 2006
3,596
4,015
27 Comments
sorted byThe oven was the biggest thing I've ever seen, they were putting 24 inch splits in it to heat it. 2 cooks tending it, saw only 3 pizzas a time in it though, I'd estimate the oven was 12 feet high (went to the ceiling nearly and as wide again) you could see the red glow inside it . Had to join a queue for 90 minutes just to be able to order it and then a 25 minute wait for it, they were queuing round the block. Only did 4 types of pizza, damichele.net/men…pdf priced between 5-6 Euro for a 13 inch pizza.
If you're ever stopping in Naples, you've got to try a Pizza from there, there is a small restaurant attached, but the queue was even longer for that. Although i think they own a few shops around the world, including London (edited)
we have had an ooni for a few years ago and they are fantastic at achieving the high temperatures required for a Neapolitan style pizza.
The purists will tell you that you need a big wood fired oven to archive the wood smoked flavour. The experts will tell you it’s burning that hot and cooked that quick that there’s little to no flavour transfer from the wood.
Obviously there’s the theatre and the aroma of the woodsmoke that come from a big pizza oven but ultimately it’s all about being able to get the oven to about 480c.
For us, once we started cooking pizza in the ooni it was a gateway to a world of exploring different dough and proving techniques, different flours of varying protein content, sourcing the best mozzarella and san marzano tomatoes etc etc
if you are looking at buying one of these but plan on using shop bought dough etc you’re likely not gonna get great results. Personally I wouldn’t bother unless it’s something you’re happy to invest the time into doing it properly.
If you benchmark against a historic pizzeria in the heart of Napoli, it’s probably going to take years of practice to get near as good pizzas, after all they’ve got over 150 years of practice.
In the few years we’ve been doing it we’ve made some amazing pizzas but we still make tweaks to the way that we do things and we continue to see our pizzas get better and better each time we make them
Warning tho on Ooni ovens (mine at least) they are not fit for leaving outdoors in the weather. I left mine outside, but only a couple of times in the rain. After a lot of trouble shooting and failed pizzas, (different woods, buying the £90 gas adaptor), nothing I would do would break 300 deg C. Eventually Ooni admitted that the insulation must have gotten soaked with moisture. I got a replacement and all was then good... it turns out the old one weighed over 2kgs more than the replacement, which has since reduced since leaving in hot press for a few months.