Built in thermometer, matchless starter, and gas hose
Heat-diffusing hollow-core pizza stone cooks crust evenly
Uses standard 20 lb. propane tank, adaptor (included) allows use of 1 lb tank
Light weight, portable, safe on virtually any solid surface
Pre-heats to 700F in 10 minutes, pizza cooks in only 5 minutes
Lid reflects heat back on to pizza, vent at top prevents soggy results
But there are misses. We've been using this oven for over a year now, so believe I know enough about it to give it a useful review.
Expect to spend some time practicing. Different doughs produce different results. Different doughs and topping amounts require different heat settings. Overall, for the dough we use most often and the lavish amount of toppings we prefer, I suggest you slowly inch the oven temperature up to around 600-650 degrees to get the best result. Going to 700 is simply way too hot unless your making a very simple pizza with scant toppings. We had so much burning at first that I elected to back down the heat. That provided gratifying success. Yes, it took a bit longer to cook the pizza crust and toppings. But there was no more burning. Burnt food is not good eats. I've eaten pizzas that were cooked in wood fired ovens and made by non professionals. Burnt edges are not tasty. Browned and crisp edges are delicious.
One of the biggest problems with this oven is it's lack of forgiveness for getting a tad too aggressive with slipping the pizza off the peel. A couple of beers or glasses of wine and an overzealous push with the pizza peel and that pizza will slide over the back edge. When that happens your pizza party will turn into ordering out. We began making oval shaped pizzas to prevent this from happening. But that was the wrong approach. I permanently fixed this problem by making a simple curved bumper stop at the back of the oven that would positively prevent the pizza from going over the edge. I crafted it from a folded over piece of thin sheet metal that wraps around the back half of the stone. It is supported by the thin metal flanges that keep the stones positioned. Now even the most aggressive jerk of the peel will not send the pizza cascading over the back edge. We're back to full size round pizzas.
Another annoying thing is the height of the front opening. There's not a lot of jiggle room. I suggest first setting the front edge of your peel on the front edge of the stone, then adjusting the tilt of the peel. We use a wooden peel to insert the pizza, and a metal peel for rotating and removal. The edge of a wooden peel is simply too thick to get easily underneath the pizza. And if you don't have that metal backstop in place you might just push the pizza over the edge. No need to ask how I know this can happen. The wooden peel with a bit of semolina on it will help keep the pizza from sticking while you stack on your toppings. Metal doesn't seem to work as well for this. However, a metal peel is perfect once that crust has cooked a bit, so that's what we use to remove the pizza for turning and for final removal to a cutting board. The two peel method with cutting boards for serving works well for us. We can keep them coming until everyone is full.
The plastic rain cap is just a really bad, bad idea. One of these days you are going to light the oven in a rush and forget to remove that plastic cap. Yep. It could happen. We now use an inverted saucer as a rain cap. The engineer who elected to go with plastic for the rain cap is not a cook. Not even a good engineer. Users make mistakes. Plan for it.
Overall, once you get a little practice...and hopefully add that bumper to the back of the oven...you should be able to crank out fine pizzas one right after the other. And you don't need wood and hours to get the oven up to temperature. You'll completely forget about frozen and take-out pizza.
BTW, for those of you in the north who like homemade pizza on blustery, cold nights, get yourself a 1/4" thick stainless steel plate that will just about cover your oven rack. Put the rack on the top position, set the steel plate on it, and turn on the broiler to heat that heavy piece of metal. It will actually get hotter than your hottest oven setting. Once it's hot turn off the broiler and maintain temperature by cranking up the oven all the way, typically 500 degrees. That metal plate will be much hotter, plenty hot to give you that pizzeria crust you enjoy. Having the rack at the top puts your pizza in the same hot, confined space as your outdoor pizza grill. Yes, the metal plate is going to set you back around $100 or a little more. How much did that big All Clad skillet cost you? Yeah, it's all relative. All that matters is the result.
Includes Built in thermometer, 14” Cordierite pizza stone, and gas hose
Operates on a standard 20 lb. Propane tank
Heat-diffusing pizza stone cooks crust evenly
Pre-heats to 700F in 15 minutes, pizza cooks in only 6 minutes
Light weight, portable, safe on virtually any solid surface
Domed lid deflects heat back on pizza, moisture vent prevents sogginess
This is a must have if you like wood fired pizza and a fast dinner option. Some tips before using this oven. First, allow it 15 minutes on high to heat up and get a nice long strip of foil to wrap around the opening while it's heating. This ensures a more evenly heated oven. Be sure your pizza peel is flowered well and prep your pizza fast before the flour on the peel gets absorbed by the dough. If it does the pizza will not slide off the peel and can make a huge mess in the oven if you spill the pizza. In addition to flouring the peel sprinkle some semolina flour on the stone and the peel as well. The pizza will slide much better. Turn the pizza every 2 minutes. The back of the oven is the hottest once the foil is removed. I put the foil back on after I slide the pizza in the oven for the first 2 minutes. My pizzas took about 4-5 minutes to cook. If you don't want to prep the dough yourself using 00 flour the instant thin crust dough works great but doesn't taste quite as good as homemade with the fine 00 flour. The instant dough is simple and playable with just 30 stirs of the spoon. Dinner can be prepped and ready in just 25 minutes. Oven on first, instant dough prep second (15 min.) Then dress the pizza and place in the oven. Let pizza cool for at least 5 min. before eating or you will get a big blister on the roof of your mouth... For the sauce I used the jar sauce by prego. Small jar makes 4 pizzas and it tastes good. Buy this oven. You will love it and the delicious wood fired pizzeria pies. The best part is you don't have to heat up your home. The secret to great pizza is a 700-900 degree oven with a hot pizza stone!
Stainless steel construction is easy to clean
Built-in valve ignition/micro-adjust valve give you total flame control
Stove Dimensions: 13.25" x 20" - Oven Opening Dimensions: 22.25" x 4.25" - Shelf Dimensions: 5" x 23"
Total Output: 17,000 BTU/hr - Weight: 47 lbs.
Double layered ceiling enhances heating dynamics, bakes like a brick oven
Where do I begin?! I love this oven! I make awesome pizza, flat breads, pita bread, crackers, buns, muffins and pretzels, and more.....all wonderful. There was a small learning curve, I would start out making a mini pizza if you are going to make your own dough. I use semolina flour to keep stuff from sticking, and a metal pizza scooper, the wooden ones are too thick and push the food around too much when you are trying to scoop your food out of the oven. I would invest in the cover, it keeps it tidy.
Update: I have had this wonderful oven for 8 months and I still love it, not one complaint. It was a excellent choice and purchase. I brings a smile to my face every time I use or look at it. The high heat makes the difference. The book that compliments this pizza oven is Peter Reinharts wonderful book "American Pie: My Search for the Perfect Pizza". There you will find the perfect recipes for different pizza crusts. There are recipes on the internet but he tells you the "secrets" to a wonderful pizza dough. It is not in just mixing the dough and rolling it out, that is where the internet recipes fail.
Our outdoor pizza ovens are the perfect edition to your outdoor kitchen - cooking delicious pizza in just 60 seconds
Versatile: Ooni Pro is perfect for cooking 16” pizzas as well as roasting meat, fish and vegetable dishes in minutes
Ooni Pro is our larger portable oven and is one of the most innovative cooking gadgets in outdoor cooking
Fast and Flexible: Heats up to 932ºF in just 20 minutes and runs on wood, charcoal, pellets and gas**
High heats: the insulated steel body and stone baking board mean optimum heat retention
Use Charcoal, Wood, Pellets or our Gas Burner Attachment(sold separately) for authentic wood fire and gas brick oven pizza
Authentic Gas, Charcoal, and Wood Fired Portable Outdoor Pizza Oven cooker
Cordierite stone, wood chip/pellet scoop, and wood/charcoal/pellet tray included
12.5" wide x 13.5" deep cooking surface for authentic wood fire and gas brick oven pizza
Cook at over 930 degrees Fahrenheit (500 Celsius) with the Napoli Outdoor Pizza Oven
I love pizza and have wanted a big, outdoor wood fired pizza oven but funds and space make it impractical to own one. I recently began cooking in the backyard with an Ooni 3 pizza oven. While it produced decent pizzas, I did not like the tall chimney which got in the way and the limit of only using pellets. The pellet chamber was very small managing the fire and making pizzas was hectic. Enter the Napoli Wood Fire and Gas Outdoor Pizza Oven!
I sold the Ooni and took a chance on the Napoli and I am glad I did! I love that the fuel tray is quite large so I don't constantly need to add fuel. I also like that I can burn pellets, charcoals, wood chinks, etc. I have found wood chunks to be my favorite and to use a small, USB powered fan to blow into the fuel chamber to give a hotter burn. The oven is fairly light and easy to transport if needed (we have taken it camping). Build quality is nice and sturdy. Pizza parties are great with the Napoli, we cook, eat, and visit and I am not worried about fire management like with the Ooni.
I start the oven by soaking a few cotton balls in Isopropyl alcohol and then laying a few small wood chunks on top of them and light them. Give the oven about 15 minutes to preheat (I like to cook at around 700-800*F) and then I am ready for cooking. I usually put a small wood chunk on after each pizza which will then light, burn hot and then I am ready to cook the next one. Be sure to use hard wood like mesquite, fruits woods, and hickory - don't use pine and other soft wood or it will taste bad.
If you are looking for a portable, easy to use pizza oven, this is it. Find the fuel you like to use and start cooking!
Ooni 3 provides the perfect cooking conditions for so much more – roast meat, fish and vegetable dishes in minutes
Ooni 3, our award-winning wood fired pizza oven, is one of the most innovative cooking gadgets in the pizza ovens world
Heats up to 932ºF in just 10 minutes and runs on energy-efficient, sustainably sourced wood pellets
Lightweight and easy-to-use, take your Ooni 3 on the go wherever you please!
Perfect for your outdoor patio or garden, the Ooni 3 portable pizza oven cooks delicious pizzas in just 60 seconds
I was a big fan of the Uuni 2S and used that oven often. I had plans to make my own oven, but after calculating the cost and the time to do it, plus the thing being so heavy I could never move it, the Uuni seemed like the perfect compromise! While looking around Amazon a month ago, I saw Uuni came out with a new model, the Uuni 3. I had to try it. Read on for tips and tricks, but I'll break each section down so you can find what you're looking for faster!
Improvements and Upgrades from previous model:
-Insulated main body to help reflect more heat back to the pizza and stone. I'm not sure if it's air gap insulation or they actually have some ceramic insulation between stainless steel layers, but based upon my previous review and modifications I made public on Amazon for the 2S model, I feel they listened and I'm happy to hear that!
-Improved pellet hopper and combustion chamber. They moved it further back and modified the air flow a bit.
-Flame deflector. This simple improvement helps keep the flames directly off the pizza and moves them to the roof of the oven. This also helps to keep any fly ash off the pizza and stone.
Compared to the Uuni 2S, this 3 model was much faster to setup. One thing I love is their instruction manual used pictures. Yes, all pictures, which means even I can put this thing together! This was a 12 ounce (insert your favorite craft beer here) job, or for those that still use a clock, about 15 minutes. Honestly, I could have done it in 5 minutes but I was doing a lot of inspecting on all the upgrades of this newer model. The legs of the oven come folded under the unit and simply lock out into place. The chimney clasps in to place and has a chimney cap which also doubles as a pellet scoop. There is a flame deflector that sits on the back of the stone and those two pieces slide right into the oven. The oven door handle screws on with supplied hardware and sits on the front of the stove via a clip. The burn chamber slides in the back of the oven and is retained by two bolts that also allow for easy removal if need be (Transporting etc).
Lighting the oven:
Slide out the combustion chamber and fill it level with any cooking wood pellets. I've used Uuni's Oak pellets and also Cookin' Pellets(CookinPellets 40PM Perfect Mix Smoking Pellets) from Amazon. They both work great. Slide the burn chamber back in and light using a blow torch via the small hole on the side of the combustion chamber. I usually keep the torch going for about 10 seconds to make sure they are lit. Then, let them burn for about 5-10 minutes. Here is where I still disagree with Uuni. They suggest that the oven is ready to use in 10 minutes, but unless you have a perfect scenario with weather, I have found that 15 minutes is ideal. Now, I'm not complaining at all about 15 minutes, but I have found that 10 minutes does not get the stone hot enough for a perfect crust. So, after 10 minutes, lift the pellet hopper lid off and fill to the top with pellets. Really, fill it to the top! You'll be surprised that once this oven gets going, it will use a hopper full of pellets every 15 minutes (basically a handful). If you let the supply get down too low, you may lose your flames or you'll start to get poor cooking performance. I don't care for the pellet scoop that much because no matter how careful I am, some pellets always spill over the side. The scoop needs to be narrower or the hopper just a bit larger. If you spill some pellets, DO NOT use your hand to remove them from the oven or you will burn yourself. Instead, blow them off. After 15 minutes of warmup, it's time to cook!
I've tried several pizza dough recipes and even the Uuni instruction manual has one for you to try out. I also use the bulk frozen pizza dough balls from time to time. Generally, I think the fresh dough works the best, but the frozen is nice to have on hand when you just NEED a pizza NOW!. While making your pizzas, less is more! I love supreme pizzas loaded with goodies. However, these ovens don't do well with loaded pizzas. If you have had wood fired pizza from a restaurant before, this is the reason they don't have a lot of toppings. Also, make sure to use flour or my preference; corn meal on the pizza peel. Once you have the corn meal down, put your pizza on the peel. If you can't wiggle it back and forth and have the pizza slide on the peel, stop and fix it now! Otherwise when you try to slide the pizza into the oven, you'll slide out all of the toppings instead! (been there, done that!) Remove the oven door, slide the pizza in and close the door right away. Be sure to keep the door closed while cooking! After 30-45 seconds, use the peel to spin the pizza 180 degrees and then put the door back on for another 45 seconds. It really does take 90 seconds and it should be done and about perfect! Once you remove the pizza, put the door back on for about 30 seconds before adding the next pie. This will heat up the stone again which is also important when making more than one.
Some final thoughts and TIPS:
-Use plenty of corn meal on the peel so the pizza slides around effortlessly
-Keep toppings to a minimum, especially those containing lots of water (vegetables etc)
-Remember to keep the hopper full of pellets
-Keep the oven door on while cooking at all times
-Try to shield the combustion chamber from excessive wind or it will burn the pizza due to the extra air flow
When I was going to build my own basic oven, I was at about $330 in expenses. The downside was that it would be so heavy it could never be moved. For basically the same price, I have the Uuni that comes camping with us and can be moved or put away from the elements after each session. The outside of the oven gets VERY hot. If you have kids around, they really need to be away from the oven and the cook should also be mindful to avoid any burns. What I feel are the cons of the oven are not major issues, mostly some minor annoyances. There is a small learning curve and you should plan on burning or undercooking your first couple of pizzas. However, once you get the process down, it really is a pleasure to cook with. Lastly, I write reviews to help others out so you can make an informed purchase decision. If you found my review helpful, please click the yes button below. Thanks and happy cooking!
Reaches temps of over 900 degrees
Portable will go anywhere
Made of Stainless Steal
Worlds best Portable wood fired oven
Open faced grill top pizza oven
Bake pizza, breads. Roast vegetables, meat and fish.
Outer Dimensions: 15.75" x 13.75" x 6.5", Inner Dimensions: 14" x 13" x 3.75, Stone Dimensions: 12" x 12"
Stainless steel housing with durable cordierite ceramic stone, includes thermometer
Ceramic stone included for perfect crust every time. Pizzeria quality in minutes right from home
This is a pretty good product. I do wish the stone was a little bigger but you cant control that. The stone is hard to clean. If you let the oven get too hot, you will loose the nickel finish. I will say its a guessing game when the dough is ready since it cooks so fast if the dough is think it will not cook all the way through.
Our Ooni pizza oven is much more than a pizza cooker - use your pizza ovens to roast meat, fish and vegetables
Ooni pizza ovens are designed for outdoor cooking and our new gas pizza oven - Ooni Koda - is the perfect outdoor oven
High heats: the insulated steel shell means optimum heat retention, so Ooni Koda is ready to go within 15 minutes
Convenient: Ooni Koda can fire up in 15 minutes and cook 13" pizzas simply by turning a dial
Gas-powered: the built-in gas ignition means instant flames, with an adjustable heat control dial for effortless cooking
First off, I have NEVER made a pizza oven pizza in my life. I am a very competent chef and grillmaster, but I had zero experience with one of these contraptions. I purchased this to do make your own pizzas for our Bengals tailgate and hopefully for fun family nights in the future. We followed the Ooni dough recipe (00 flour is NOT something sold at every grocery store) and it was fantastic. Of course I watched several videos before using the oven, which is advised, but this oven is very easy to use. Some basic knowledge gleaned from the Ooni website is enough to get you going. My tips for a perfect pizza are:
Does not come with any gas or tank. I used a full 15lb gas grill propane tank. I assume you could use a smaller tank with the same full size fitting. Hose is long enough to reach the table and set the tank on the ground.
No peel included. I purchased the aluminum one with a folding wood handle (Chef Pomodoro) and it was absolutely perfect for this oven in every single way.
I did not buy or use a laser pointer thermometer but after seeing they are less than $20 I probably would have. I don't see it as necessary but it would have been nice to know how hot my stone was.
The first time I tried to light the grill it was admittedly difficult. This is not an unusual problem for any gas grill regulator. I suggest you make sure the oven is off when you turn the propane tank on. Also, I wasn't getting good gas flow until I turned the regulator so the hose was vertical (hose sticking straight up or down). You may have to turn the regulator, turn off the gas at the tank, off at the oven, and repeat a few times to get good gas flow. No idea why (could be a cheap finicky regulator?), but once I got the gas flow going, I haven't had a problem since (three uses). Also, try turning the gas on for a few seconds, then to off, then hold the knob pushed in for a few seconds (at the off position) before turning it counter clockwise to the max position to trigger the ignitor, and continuing to hold it in. You should be looking through the little hole in the back of the oven where you can see if you have a good flame. This is the trickiest part of using the oven. Don't get frustrated.
Preheat at max flame for 15-20 mins. There is no stop for max flame like there is for minimum flame, so the little indicator nub on the knob will be at 9-O'Clock. You should look into the mouth of the oven to confirm you have a good even flame rolling up to the top.
Use a rolling pin to make flat even crust, it's not cheating is it? Makes for the best perfect crust. Less bubbles that will burn, flaky, crispy, superior to hand formed. Make it as thin as you think you can work with. (3/16"?) Don't make the edges thicker than the middle. Flatter the better.
Preheat the oven on full blast for as long as possible. You CANNOT get it too hot.
Don't try to make a pizza that is too big to fit in the oven. Isn't this just common sense? The smaller the pizza the easier it is to maneuver.
After getting the oven as hot as possible (at least 15-20 minutes), turn the flame down as low as you can but still see a decent flame (not minimum flame) The dial isn't very linear, so you really just have to look in the opening and see the flame. It is admittedly difficult to adjust the flame and see the result at the same time (if not impossible). You will get a feel for the gas knob after a couple pizzas. If you keep the flame at max, or turn the dial down thinking you have decreased the flame without actually looking at the flame, you WILL burn your pizza, and fast.
Keep the pizza as close to the front as possible. You want it as far from the back as you can get it. You will be turning the pizza, so don't worry about the front not cooking. Keep a close eye on the back of the pizza so as not to let it burn. Don't think you can simply time this and get a good result. You need to watch the pizza like a hawk. A few seconds can be the difference between perfect and charcoal. Expect you will have to turn it after about 90 seconds or so.
Turning the pizza: YOU NEED TO TAKE THE PIZZA OUT OF THE OVEN TO TURN IT. So many complaints are about turning the pizza in the tiny little oven. Unless you have some magical pizza peel, I don't see any other way to do this. It is very simple, pull it all the way out, turn it by hand 180deg on your peel, put it back in. I suggest letting the pizza cook as long as possible before pulling it, make sure you peel is clean, dry, and floured. The bottom of your crust will be moist if you haven't let it set up long enough, or has too many wet toppings, or toppings have been on too long, etc. A wet crust stuck to your peel will make for a rough launch back into the oven (although surprisingly not impossible).
Don't be afraid to leave the pizza in as long as you can, pulling and turning it several times. The whole process should really take you about three minutes or so, not 90 seconds. Keep in mind the closer to fully cooked your pizza is, the faster the back edge will burn. A raw crust just inserted in the oven can handle the heat a lot better than a nearly finished pizza. When its almost ready, you can go from underdone to on fire in a matter of 5 seconds on that back edge.
For the best results, turn your fire back up to max after you pull your finished pizza and give your stone a few minutes to get back up to temp. This isn't absolutely crucial, but helpful. The flame should be at max when preparing your next pizza, turned back down when cooking it, and repeat. A proper session should be done with at least three people, like an assembly line, rolling, topping, and launching, so you don't get overwhelmed doing too much. If you are the oven master, that is all you will have time to do (maybe while drinking a beer). Also, I suggest having a chair in front of the oven so you can be at eye level comfortably, that way it is more comfortable to keep a close eye on the pizza.
This may sound like a lot of work, and it is I suppose, but if you are having fun making the pizzas and everyone is freaking out over how cool your new gizmo is and delicious the pizzas are, isn't that what it's all about? I can tell you I had people from every other tailgate within 150' coming to check it out and take pictures. It was fun and delicious and the results were absolutely amazing. I'm sure the fun was part of it, but damn if it wasn't the best pizza I've ever had in my life. A little practice and maybe one or two trial pizzas and you will be an expert in no time!
Also, I highly suggest the Ooni carry cover. It is very well designed to be able to carry the oven before it has fully cooled. Open on the bottom (where it stays hot) and allowing the legs to stay extended, so you don't melt whatever you set it on after you are done and don't have time to leave it unattended to fully cool. You can put it back in your car within 15 minutes.
Have fun and hope this helps!
Homemade breads, pastries, even frozen pizzas cook evenly on the stone surface
Stone requires no seasoning or conditioning, cleans up with water
16.5 Inch Diameter – the perfect sized pizza or loaf of bread
Make and bake your favorite pizza in your oven or on your grill
Made of 100% all-natural FDA-safe Thermabond material, thermal shock resistant
We have two. These are absolutely amazing. You will never order delivery pizza again and when your friends do you will feel ashamed for not buying them a pizza stone. Follow these simple steps:
-Place stone in oven and preheat oven to 550 degrees.
-Lightly flour a large cutting board.
-Combine 1 and 1/2 Trader Joe's pizza doughs and let sit for 20 minutes.
-Prepare toppings (fontina/mozzarella is a good combo).
-Flatten pizza into big 16" circle avoiding thin spots, add flour to bottom.
-Pull pizza stone out of oven and place on stovetop.
-Very carefully transfer dough onto pizza stone.
-Put olive oil (preferred) or sauce onto pizza followed by toppings.
-Have a friend open the oven and slide in the stone.
-Cooks in about 10-15 minutes depending on oven.
Tips: It's way easier to make this pizza with two people. The stone is pretty heavy, especially with a pizza and toppings. We found you really have to slide the stone far back into the oven and over a rack lip to get the oven door to close all the way. Make sure there is enough flour to not stick on stone because that will get stuck on and smoke later - but also do not pour flour straight onto the stone or it will smoke. Also try not to get oil on the stone or it will smoke. We got a huge cutting board from IKEA, it's 18x20" or something and gives ample space to roll, cut, and serve the pizza.
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