Good choice
Finally made some pizza, I think it has been nearly a year. We have been sick basically since April when I posted above about getting the Ooni and had to head out of town for a wedding/vacation so didn’t bother with working on a starter. Finally got one going again about 2 weeks ago and got something halfway decent to make it worth making dough. Still not going to try bread yet but since the King arthur pizza recipe we use just calls for discard, it was fine. Flavor isn’t quite what it was before but it worked.
Mom was at a yoga retreat so my helper was up on the counter and we couldn’t get in trouble for it.
Ooni takes some learning, My dad mentioned he had been doing like an hour warm up at full blast (we both have the propane kit) then turning it down a bit to cook.
Day 1 ran into 2 issues. One my wooden peel did not fit and I made one of the pizzas on it, so transferfing caused some spilling and got some stuff on the stone. I forgot to clean it for day 2 so that left some burned crap on the pizza (oops). The other was I didn’t do the long enough warm up so I had to turn it up a bit once the pizza was in and that caused the dough to not quite cook ideally. Day 2, since mom was back home and wanted to try our pizza, and the rain held off, I did a full hour at full blast and then turned it down, cooked much better.
The tot is picky with her pizza, she peels the cheese off the costco pizza but cheese is one of her favorite foods. Last year making her just a dough and ricotta pizza she mostly ate the ricotta not the dough. Now she wants the cheese scrapped off and just ate the dough. The other 2 are ricotta with some garlic mixed in, kalamata and black olives (I originally had the black for tot but she said no), some feta and tomatoes.
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I’m guessing you may have been or heard of poopsies? If so, I think they have best bar pizza on the south shore. I go there anytime I visit “home”. Now I’m hungry for one of their pies!
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Grew up about 3 miles away, so yes, very familiar! (North Marshfield, live in Medford now)
Our family sold the house I grew up in about 5-10 years ago, but I try and stop in every time I visit friends down there.
Also spent a bunch of time going to Town Spa as I had friends in the area and worked out there when I was younger. Finally decided to buy the pans and start working on the recipe at home.
Obligatory Poopsies Pics:
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Awesome, love to see it!
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Do you have an IR thermometer to take the temp of your stone? You shouldn’t have to blast your stone for an hour if you have an ooni. That type of preheat is usually for a stone in a home oven becuase it doesn’t have direct heat. I have a camp chef stove and my preheat is about 15-20 minutes to get to 725-750 which is my cooking temp. The ooni should hit 800+ in a similar time frame.
I do have an IR temp gun somewhere, need to figure out if it is at work or home, haven’t seen it in a while.
Made some more sunday, opposite this time and virtually no warm up. I lit the oven and forgot to take the rain cap off the chimney so it went out, lit it again didn’t realize that was the problem and it went out again. At this point I had wasted a half hour and had to get them in. Crust on tots pizza was good but it cooled off the stone a bit too much and was little undercooked on the other two. Other than that they were good.
just red sauce mozz and black olives
Ricotta mixed with garlic, mozz and black olives
Tots request of just crust, sauce and “geen brrr peas” (frozen green peas… which she proceeded to remove)
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Been doing pizzas once a week lately finally getting the hang of the ooni. Parents are visiting and since they got us the oven seemed appropriate to make pizza.
Tots plain red sauce and a ricotta feta mozzarella kalamata olives.
Red with mozzarella black olives red onion and basil ( from garden)
Red with pepperoni mozzarella and basil
Forgot to take a picture of the roasted garlic which I mixed into the ricotta and then some mozzarella on top.
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% 
my go to EVERY Friday.
Broke out the pizza oven last night….still need to work on my dough-shaping, but it is improving. 
(although the third ‘za was rushed and looks like total a$$).
First up was my wife’s pie….she can’t do most dairy and tomatoes tend to upset her stomach so we went simple. EVOO, prosciutto, and a bit of Asiago cheese (hard cheeses don’t bother her on small amounts)
Next was my ‘za….fig spread, prosciutto, quatro formaggi cheese blend and arugula dressed with EVOO and lemon juice.
Had a bit of dough leftover, so made up one last pizza for lunch today….used up some leftovers on it. Red sauce, cheese, chicken, red peppers and I tossed a little pancetta on for grins and giggles.
A big change I made this time was pre-cooking the dough a bit before adding the toppings. This allowed for a crispier crust without burning the toppings. I also cooked them at a slightly lower temp, which let them cook a little more evenly, I think.
Definitely my best pies so far….the fig / prosciutto pizza was delicious!!!
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I just became the proud owner of an Ooni Volt and had the pleasure of taking it with me to a boys cycling weekend in L.A. After some riding every morning I was able to refeed a hungry bunch.
First set of pizza’s used Trader Joe’s premade pizza dough, sauce, and skim mozzarella. I realized that I didn’t leave enough time in between bakes for the stone to properly reheat - but it didn’t seem to hinder consumption.
Second day, I made my own dough, using the Roberta’s recipe (easy mix of AP flour and 00 flour) made a day in advance and the dough was much better tasting. Still, need to allow more time between bakes for reheats. Still figuring out the Volt and my ideal temp and bake time. These were all baked around 625-650 to start.
Ingredient included low moisture part skim mozzarella, pizza sauce, EVOO, shaved asiago, arugula, olives, mushrooms, sausage, prosciutto.
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Nicely done for your first bakes!!!
It’s 9:01am and now I’m hungry for home-made pizza. Thanks Obama.
But seriously, great job on the pizzas!
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Just wanted to pop in and say that I eat pizza all the time and my fitness / body fat / blood work numbers are all just fine.
Cyclists have a terrible relationship with food. Many of us bordering on obsessive eating.
I’ll likely be grabbing one from High Mountain Pies in Leadville on Thursday (I race on Saturday).
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