Try adding one of these (smoke tube or smoke tray) after you blow torch the pellets and then let the flame go out on it. I use this in a smoker to below 200 degrees.
Just FYI - You can buy a propane cord replacement that's longer than the Ooni one. They're standard sized. This one below will work for US models not sure about Europe.
https://www.amazon.com/GASPRO-Propane-Assembly-Braided-Stainless/dp/B07FC7KCJD
I live in a townhouse where the only place I can use my Ooni is in my front patio. I was looking for a rolling and foldable cart for my Koda 12 that could be stored inside the house due to possibilities of theft and inclement weather.
I found the perfect one on made by Oragami carts.
https://www.amazon.com/dp/B0082H30LY?psc=1&ref=ppx_yo2ov_dt_b_product_details
Pros - No assembly except for screwing in the casters/wheels which took 5 min. Foldable. Rolling. Great size for the Ooni Koda 12 (with room to spare). Cons - Not large enough for me to assemble pizzas (on the table) although I don't mind assembling in the kitchen. The ooni propane cord is a little short so the ooni has to be moved off center or the propane tank has to be raised slightly.
I purchased the gray version to match my other patio furniture but they also have a black one that is less expensive. They also have a stainless steel version but it costs more. I thought I could leave that outside with a cover but I think it's better to keep it inside for theft and longevity.
It's rated for use at temperatures above 700°F. This is what I use - Mulino Caputo "PIZZA FLOUR - TYPE ""00"" (12% PROTEIN -5 KG BLUE BAG)"
7 inch Turning peel- TC Logo Pizza Peel- Premium-... https://www.amazon.com/dp/B0B1LW25YF?ref=ppx_pop_mob_ap_share
Pizza peel - G.a HOMEFAVOR Perforated Pizza... https://www.amazon.com/dp/B0B3WVNP8F?ref=ppx_pop_mob_ap_share
I use these. They’re both relatively inexpensive and great for using in the 12 inch ooni.
theres a ooni 12 multi fuel for 176$ on amazon from some chinese seller with only 2 reviews is that legit? https://www.amazon.com/dp/B083WGMTGZ?tag=camelsearches-20&linkCode=ogi&th=1&psc=1&language=en_US
it's in the "ooni store" but it's sold by "fashion luggage clubs"
It is now $70 on Amazon. Amazon
If you want to use a disc or screen in your oven, look at something like this:
https://www.amazon.com/gp/product/B001CI8VGY/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1
I use it on occasion in my Koda 12 and works great.
Specifically, it's this item which is no longer on sale. It is made of bamboo wood. I have oiled it with olive oil a few times. And I have (according to purchase history) had it 2 years now.
I use a pizza docker like this one to perforate the dough and stop the gluten strands from pulling it back together, so it stays spread out. Good luck!
I was having the same issue. The flour you are using is only rated up to 500 F. You need to use high temperature flour instead. This is what I use now.
Used a Rockpoint Stainless Steel Table for Prep & Work 18x24 Inches, Metal Commercial Kitchen Table with Adjustable Under Shelf and Table
Rockpoint Stainless Steel Table [Rockpoint Stainless Steel Table
galbani makes passable buffalo mozzarella as well as burrata. Skip the low moisture crap, that's for low temp ovens and you will 100% blister it. Some moisture from the mozzarella is perfectly normal, but to lower your moisture you should target the sauce. Skip the crushed tomatoes and get yourself some canned peeled whole san marzano. Drain them of most sauce before putting in blender (I only add salt and basil to them).
Pizza steel defeats the point of a stone and only makes launching harder imho. Can't really help you with the pellets cause I went for a Karu 16, but here is a link to a cheap turning peel I've been using https://www.amazon.com/gp/product/B095J5GCG8/ref=ppx\_yo\_dt\_b\_search\_asin\_image?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B0798N4Z5L/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I have this...looks very similar.
Possibly if it was lowered. I think the cart allows for 3 different positions. I just leave it on top and use the Ooni Koda 16 cover
​
Great question! On average, our Karu 12 Gas Burner will consume roughly 0.34kg/hr (0.74lb/hr). That smaller tank should work wonders! If you live in the UK, make sure to replace your hose and regulator that comes with your burner with a hose and clip like this.
This will allow you to hook up to a 440g camping gas tank in the UK. These are a butane/propane mix, which are certified for use with Ooni gas products.
If you live in the EU, we'd recommend checking in with your local gas specialist regarding an appropriate connection to be compatible with 1lb propane tanks. This is due to the range of different millibars used for our range of EU-specced ovens and gas burners. -Colton, OoniHQ 🍕
I'm using a stainless steel table - ROCKPOINT Stainless Steel Table for Prep & Work with Backsplash 36x24 Inches, NSF Metal Commercial Kitchen Table with Adjustable Under Shelf and Table - that I got off Amazon.
I bought one of these things and I use it every time now. Great for clearing off buildup between pies and for the, ahem, deeper cleans when you inevitable launch more cheese and toppings onto the stone.
https://www.amazon.com/dp/B005V5U4DW?ref=ppx_pop_mob_ap_share
I bought these at a sporting good store, any camping store should carry them too, probably hardware stores too. https://www.amazon.com/Propane-Fuel-Cylinders-pk-oz/dp/B016YLUXLE?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A1TC7YAWM7PA92
Here is the amazon link to read the reviews. I am interested as well and will look forward to hearing more about how it works with an Ooni, particularly the Koda 16. Reviews mention the cuisinart pizza oven, not sure if that is a similar size or not.
if you really want to understand the differences, I suggest reading Water Flour Salt Yeast by Ken Forkish. There's a whole poolish chapter, and a good deal of the book is dedicated to explaining pizza dough: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
I don't have anything special. I have one with brass bristles. They do have a tendency to fall out when new so you need to make sure that you are careful to use the metal scraper to push away debris. Here's one made in the USA but you'll need to buy handle separately. https://www.amazon.com/dp/B004FNTX88/ref=cm_sw_r_awdo_G6QKEV7F77Z34357W3Q3?psc=1
Heavy Duty BBQ Grill Cover 58 x 24 x 46 inch – https://www.amazon.com/dp/B08D6HZNN3/ref=cm_sw_r_apan_i_HEP32N0WE3TBP90VYRAW?_encoding=UTF8&psc=1
There were others with similar dimensions, but I got this for the straps at the bottom, so it does blow away on windy days.
I have it and I like it very much. More specifically, the one I have is the one sized 36x24x34.7inch | Style: Stainless Steel Table with Backsplash. Having the backsplash is critical imo because (I'm paranoid) it ensures the Ooni does not slide off.
I saw this suggestion on Reddit a while ago and so glad I got it. Here's the one I bought (Size L 35-50L $13.99). Fits my Koda 12 perfectly
I have two Grillskar tables. I added these casters to the bottom of each. These screwed right in after removing the leveling feet. Time will tell if there are any issues with the weight of the table or patio blocks they sit on. https://www.amazon.com/gp/product/B07BHPFRD8
Actually, more like these: Igluu Meal Prep Round Plastic Containers - New Improved Lid - Reusable BPA Free Food Containers with Airtight Lids - Microwavable, Freezer and Dishwasher Safe - Stackable Salad Bowls - [10 Pack, 28oz] https://www.amazon.com/dp/B07VF6LYJN/ref=cm_sw_r_awdo_606YQQ407Y2TSJMEFDPD
I do the balls individually in each container. If I don't use a dough ball, I do actually just put the whole container in the freezer until the dough is frozen, then I transfer the solid dough to a zip lock (takes up less freezer space). I have a proof setting on my oven that I use to thaw frozen dough. It's never as good as fresh, but it's nice to have.
Do you mean something like this?
Do you think the 12oz size is right?
Also what do you think about proofing them individually in these and then putting them in the freezer after a 1 day proof for storage? Any luck with frozen dough?
We're fulltime RVers, so I bought this for our Blackstone last year and will also use it for the Ooni we bought this year. There's usually a picnic table on most sites to use for prep space, but we have other small tables we could work into the mix as well.
You can buy an adaptor to refill those 1lb propane tanks.
I use it frequently to reuse the same 1lbs for backpacking etc.
GASPRO Propane Refill Adapter Hose with Shutoff Valve, Fill 1lb Bottles from 20lb Tank, Easy to Use, 3 Feet https://www.amazon.com/dp/B08P7NYQTY/ref=cm_sw_r_cp_api_i_A1A3TR65WCM81YNXHN8C?_encoding=UTF8&psc=1
Yeah, normal. Try and get it so any breeze is blowing from back to front if you can. Alternatively, get a battery powered fan - it’s a game changer. I got this one https://www.amazon.co.uk/gp/product/B08VWRB8YZ/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
I'm storing flour in this, 50 pound bag fits perfectly:
IRIS USA Airtight Food Container for Dog, Cat, Bird, Other Animals and Pet with Navy Lid and Pearl Container https://www.amazon.com/dp/B07QJMXS7R/ref=cm_sw_r_apan_i_93PY1XWMHG0X6254A24R?_encoding=UTF8&psc=1
Avoid metal brushes both in your ooni and grill. Those little things can fall off and get stuck on your food. Then get lodged in your throat or stomach. Buy this scraping tool
I picked up one of these from Amazon : https://smile.amazon.com/dp/B00N0L5QLO
It has "palm bristles", so you don't have to worry about metal shards. I just got it a few weeks ago, so I can't speak to how well it holds up but so far it's pretty good. The scraper edge helps get the crusty stuff off as well as push the last bits of stuff off the edge of the stone.
We just did got our Koda 16 and had our first weekend with the oven.
If you are interested in making dough and aren't as experienced, I'd recommend getting a digital scale that can measure in grams. Not required, but useful. Besides that, having some large mixing bowls would help.
This thermometer from Amazon worked great for us and knowing the stone temp to follow Ooni's recommendations led to some great results.
For launching, turning, and retrieving, we experimented with a wooden peel that we got at World Market years ago and this perforated peel from Amazon. We had better success launching with the wood peel and turning/retrieving with the perforated one, but were able to accomplish all tasks with both peels just fine.
Keep in mind when choosing a peel size that your pizza size will be somewhat limited to the peel size you choose. It would be challenging (to me at least) to launch a pizza larger than your peel.
After getting the pizza out of the oven, we put it on a wire cooling rack that we've used previously for cookies. I believe we got it from Sam's Club a long time ago.
Hey, I use Pizza app on Android to calculate the ratios. I think there's an iPhone version as well.
NB: for sourdough, you select "LSD" meaning Liquid SourDough here! For this I use a risen levain that I make with 100g water, 30g rye-fed starter and 100g 00 pizza flour)
Percentages: I'm on 62% water, 3% salt, and then a cold ferment in the fridge for 2-3 days.
I ordered this for my Karu 16" on the Ooni medium table: https://www.amazon.ca/gp/product/B087W8FJ56/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I just uncover it when I'm ready to cook, I put the chimney (stored on one of the table shelves) on, bake the pizza, wait for it to cool down (a couple hours or so), then put the cover back on.
Fyi on Amazon links, everything from /ref on is totally unnecessary internal tracking. Your link: https://www.amazon.nl/AZDelivery-Nano-Gesoldeerd-Verbeterde-V3/dp/B01MS7DUEM/ref=sr_1_9?__mk_nl_NL=%C3%85M%C3%85%C5%BD%C3%95%C3%91&crid=1WBP6T3J8IKTQ&keywords=arduino%2Bnano&qid=1648909940&sprefix=arduino%2Bnano%2Caps%2C85&sr=8...
can be cut down to: https://www.amazon.nl/AZDelivery-Nano-Gesoldeerd-Verbeterde-V3/dp/B01MS7DUEM/
I have a 12 and I fixed mine through replacing the thermocouple. $10 part from Amazon and immediately fixed my issue. My oven only worked a couple of times and it really only did because I was patient enough to stand near it and continually relight it as it went out every 5 minutes (or less).
This one fixed it, specifically.
Gas Thermocouple, M8 Thread Heating Gas Burners Thermocouple Probe 600Mm Grill Accessories for Fireplace BBQ Boilers https://www.amazon.ca/dp/B07XZBP7K5/ref=cm_sw_r_apan_i_THEE2WMQAKXWTH63C3KG?_encoding=UTF8&psc=1
My 12 has the triangular screw heads and I had to buy a set of them off of Amazon, also. Another $10.
Start to finish it's a 10 minute job taking the screws out, removing the bottom cover, 10mm socket and wrench to pull the old thermocouple contact end, and a 7/16 socket to pull the other end that runs into the regulator side.
Super easy, and hopefully this helps others.
Good idea but the feet are directional.
Generic, Ooni Uuni Pizza Oven Table Mounts 3 Pack (3D printed Ooni Shoes) (Gold) https://www.amazon.com/dp/B0968Q8FM4/ref=cm_sw_r_apan_i_Y8FXRQ45D8E3D0XKZ8EF
The bottom shelf is separate and clips in with brackets like these. https://www.amazon.co.uk/dp/B096QXXCY6/ref=cm_sw_r_awdo_CVJ54YN7TJ6H9QA07BX6
It then fits in between the legs when folding and is held in place.
Bar Garnish Caddy, fo those who want a less expensive option. Example
I use a standard cover from Amazon for the Koda 16 and Ooni Modular Table - Medium and it fits perfectly. Unicook Heavy Duty Waterproof... Unicook Heavy Duty Waterproof... https://www.amazon.com/dp/B01F8TBJKC
I nice pizza turning spatula might be nice for turning your pizza. Using the peel like that looks tedious. I have the Fyra 12 so I just use a long handled metal spatula. Anyway, this is what I’m talking about RTT Turning Pizza Peel with 8" Aluminum Round Pizza Paddle,23.6" Overall,Outdoor Pizza Oven Accessories https://www.amazon.com/dp/B091MG9LGR/ref=cm_sw_r_cp_api_glt_i_CPV05TZA9DCBT4MET2GD?_encoding=UTF8&psc=1
If you have any yellow at all, you‘re golden.
I ordered these hose clamps:
Cornat Hose Clamp Wingspan 9 mm Wide Rust-Proof Stainless Steel Hose Clamp / Hose Attachment, T3083040 https://smile.amazon.de/dp/B00HYXO3J0/ref=cm_sw_r_cp_api_glt_i_D4PBATY02WKEM13ZKPDC?_encoding=UTF8&psc=1
The only bad reviews on the Costco website seem to be because of damage in shipping or user error.
No a magnet doesn't stick to any part of it. I do plan on storing it in my garage so I am not really worried about the weather on it.
I found the same table on Amazon
Everything that has to do with pizza making is sold at a great markup. It's a bit like road biking of cooking :) I just use a bunch of plastic containers from a food takeout place. One ball in each box, no need to mess with a spatula trying to separate them afterwards (just turn it upside down and let the dough ball plop in the flour) and can stack them up so that they don't take much space:
https://www.amazon.ca/Microwavable-Containers-Rectangular-BPA-Free-Dishwasher/dp/B079M174TQ
Wood pellets are fine. Use a tumbleweed fire starter like these which I use.
Grill Trade Firestarters - Natural Fire Starters Burn Wood Stove Grill Fireplace Camping Pit BBQ Charcoal Chimney Pizza Oven - 50 Firelighters in Box https://www.amazon.com/dp/B07CXRR2JS/ref=cm_sw_r_cp_api_glt_i_AHVC1G34JA2CCXN7JKR6?_encoding=UTF8&psc=1
In the burn pot, lay down a small base layer of pellets. It should just be enough to cover the entire base of the burn pot but not stacked multiple pellets high. Just enough to cover the surface area. Next, lay down a tumbleweed in the center of the pot, and about half inch from the front, facing your pizza stone when inserted. Then fill in the rest of the burn pot with about another two scoops to entirely surround and fill the pot to capacity. Light the tumbleweed from both sides of the “bundle” til it has a good sustained flame. Insert burn pot. Add 1-1.5 generous scoops to the hopper. Now let it burn for 20 minutes to get to temp. Add 1 generous scoop to the hopper about every 4-5min. You should have a ripping flame without issue.the only thing to monitor and keep balanced is not overfilling the hopper from that point fwd as you can choke out the flame. That’s why I only add 1 scoop about every 5 min
I got this and the size is perfect. Haven’t cooked with them yet but going to here soon. Carolina Cookwood Pizza Oven Wood 6 Inch Mini Splits Naturally Cured White Oak for Portable Wood Fired Ovens 650 Cubic Inches https://www.amazon.com/dp/B0979X8C95/ref=cm_sw_r_cp_api_glt_i_63Z2WBGD26Y4MAG8EFQW?_encoding=UTF8&psc=1
I bought the book called Pizza Bible by Tony Gemignani. It has a recipe for a Neapolitan style dough without a starter. The book is fantastic has so much information.
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More https://www.amazon.com/dp/1607746050/ref=cm_sw_r_cp_api_glt_i_PBVFT97VE2JRK7FYQHDJ
I'd recommend this book, it was a game changer for me. He has pizza dough recipes in there and goes over techniques for hand mixing, incorporating ingredients, stretching, etc. It's incredibly informational.
Semolina all the way! That from Caputo is a little more finely ground than others which has been great for me. Doesn’t burn, generally doesn’t stick and what does isn’t really noticeable since it’s a pretty fine grinding.
I get mine from Amazon: Antimo Caputo Semola Semolina Flour 2.2 LB (Pack of 2) - Excellent Flour for Fresh Pasta https://smile.amazon.com/dp/B01N3XO2Q9/ref=cm_sw_r_cp_api_glt_i_MZZTQJ7JCBF6F8PN3DGN?_encoding=UTF8&psc=1
Are you using 00 flour? Most flours (I’m told) aren’t designed for temps over 500*F where your Ooni will be 750-950*f. I use Antimo Caputo Pizzeria Flour for Authentic Pizza Dough and haven’t had burning issues Antimo Caputo Pizzeria Flour for Authentic Pizza Dough, 80 Ounce https://smile.amazon.com/dp/B006XL9W7W/ref=cm_sw_r_cp_api_glt_i_RYTV3N02BSBXT7K6N60F?_encoding=UTF8&psc=1
Crust is satisfyingly crunchy and chewy using the Ooni app’s recommended dough recipe.
I build and launch with this:
Epicurean Natural Wood Display Pizza Peel - 26"L x 16"W https://smile.amazon.com/dp/B06XPVD3C9/ref=cm_sw_r_cp_api_glt_i_FR7K38KBY6DFGCS743WG
And cook /retrieve with this:
9'' Round Perforated Turning... https://www.amazon.com/dp/B08TWK5X8W?ref=ppx_pop_mob_ap_share
I second some of the comments here: 1. Metal peel over wood. 2. Metal turning peel (small) is nice to have but in a bind you can pull the pizza out using the big metal peel and rotate the pizza with your hand and then slide it back in. 3. Semolina or corn meal to prevent sticking 4. Digital thermometer to know how how that stone is. I have this one and it’s great: Etekcity Infrared Thermometer 800... https://www.amazon.com/dp/B00DMI62HM?ref=ppx_pop_mob_ap_share
The rest are nice to haves: - fire starters - different types of wood chunks to test out (if yours is not gas fueled) - a few pizza cutters - fireproof gloves for moving things around in the tray (again if you’re using wood/charcoal)
Have fun!!
We bought this for our Karu 16: Food Prep Stainless Steel Table - DuraSteel 30 x 36 Inch Commercial Metal Workbench with Adjustable Under Shelf - NSF Certified - For Restaurant, Warehouse, Home, Kitchen, Garage.
It’s not exactly budget but cheaper than the Ooni option.
Bought this one (CAMPMOON Aluminum Camping Table Roll Top with Mesh Storage, Folding Lightweight Roll Up Table Square for Outdoor Camping Grill, Black, 27.6x27.6 Inch (70x70cm) https://www.amazon.com/dp/B0919SNTST/ref=cm_sw_r_cp_api_glt_i_D2PFTF9AXJ9EWN1GRX2T?_encoding=UTF8&psc=1) for my Koda 16 and it's been perfect so far. As for the plastic Lifetime table, I think that would be fine too since there really isn't a lot of heat underneath the oven (at least the Koda, but I can't imagine it's much different).
I have a 16in ooni and bought this 7in peel. I was worried it would be too small at first but honestly it's perfect for turning and getting the pizza out.
Note that I bought it less than 2 weeks ago and delivery only took a few days. Right now I see it's a 2 month delivery estimate. If faster inventory shows up I recommend getting it too, otherwise you'll probably want something that arrives faster lol
I got this one. Set it to the emissivity of stone. Works pretty good so far.
KIZEN Infrared Thermometer Gun (NOT for Humans) - LaserPro LP300 Non-Contact Temperature Gun for Cooking, Home Repairs & Maintenance, -58Deg F to 1112Deg F (-50 Deg C to 600 Deg C) https://www.amazon.com/dp/B07VSHR9M6/ref=cm_sw_r_apan_glt_fabc_W7QM3AWEAF7X5J2XZ0VV?_encoding=UTF8&psc=1
For anything baking related you are going to want to get a scale. I know it’s unhelpful but this is going to be your best option. You can try searching individual ingredients to get you by until then. This is a quick calculator I found that can help with some things https://www.omnicalculator.com/food/grams-to-cups
The reality is that its going to get cold. How long do you expect to keep the pizzas warm? 5 mins? 10 mins after it comes out of the oven? You could just get a box or maybe a half sheet pan with a plastic cover? You could always get a warming unit (https://www.amazon.com/Countertop-Commercial-Adjustable-Removable-20x20x24/dp/B08SWJSPPV/ref=sr_1_4?crid=33AFIYYL8NTJ9&keywords=warming+display&qid=1641322389&sprefix=warming+dispay%2Caps%2C68&sr=8-4) or DIY something similar.
I have the same setup.
I store the ooni on the top shelf when not in use, and the baby q + gas bottle on the bottom shelf.
This cover fits it perfectly even while the peels are hanging on the hooks:
Used the roman pizza recipe from the Mastering Pizza book. Excellent book.
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] https://www.amazon.com/dp/0399579222/ref=cm_sw_r_apan_glt_fabc_ST1KNZ90G34QQK9RBFJM
67% hydration and 1/4 cup of oil. Crust was very tender inside while being crispy on the outside.
Turned flame to low after launch. After color was what I wanted, I turned the flame off and let the bottom cook a little longer .
Take a look at this one as well if you haven’t seen it yet. Working well for me although I only have the Karu 12 so this might not be big enough.
https://www.amazon.com/dp/B0798N4Z5L/ref=cm_sw_r_cp_api_glt_fabc_Z65ZMTCZFE0R9685QP74
I use this pan and it works great. Since the handle’s not attached, you’re able to turn the pan in the oven for even cooking. Comes with a separate cast iron handle to lift/turn the pan and a wooden trivet thing to set it on when you pull it out of the oven.
After burning off some of my hair on a Koda 16, I ordered this turning peel from Amazon:
Aluminum Pizza Turning Peel 9... https://www.amazon.com/dp/B09F647JMK?ref=ppx_pop_mob_ap_share
It arrived today so I haven’t had time to use it, but it fits together well, no manufacturing defects, and the price was right.
I purchased this cover recently: Amazon Basics Gas Grill Barbecue Cover, 46 inch / Small, Black https://www.amazon.com/dp/B071NFSXN1/ref=cm_sw_r_cp_api_glt_fabc_00VJNGEPK20XNN56XB7F?_encoding=UTF8&psc=1
I’m waiting to see how it holds up over the winter. I have my medium modular table on the deck with the koda 16 on top of it. With the Koda’s legs extended the cover leaves a couple of inches of the table legs exposed, but folding the koda down mostly solves this. There’s plenty of room in the “small” size cover for the whole setup, but because of the elastic design of the opening it’s a little snug at the bottom. This helps keep it secured, but it might be a little annoying putting it on and removing it. I hope it holds up for a couple of years at least. I don’t understand why Ooni doesn’t offer a cover.
Specifically, I have a Koda 16, so I wanted big peels;
I have this for prep and launch which I am very happy with, with Semolina sprinkled on it.
I have this for extraction which is fine, but I might have gone for a perforated peel instead.
Wow this is almost exactly like my set up haha. I bought 3/8" Male Flare x 1/2" NPT Male Pipe MENSI Propane Hose Accessories... https://www.amazon.com/dp/B0787J8ZHK?ref=ppx_pop_mob_ap_share
Make sure you get some PTFE tape and watch the below!
I use this and it works nicely:
ROCKPOINT Stainless Steel Table for Prep & Work with Caster 30x24 Inches, NSF Metal Commercial Kitchen Table with Adjustable Under Shelf and Table Foot for Restaurant, Home and Hotel https://www.amazon.com/dp/B0828NSKR6/ref=cm_sw_r_cp_api_glt_fabc_YNR7HCGSTKGV7RBCX8F7?_encoding=UTF8&psc=1
Saw your other comment on it being seen from the street. I cover mine with this when not in use for rain. Also makes it harder to recognize: https://www.amazon.com/dp/B07Z2TM617?psc=1&ref=ppx_yo2_dt_b_product_details
I have an Onni Koda 16. There is a small hole punched into the back leg that I run a small security wire through and have it padlocked. It could probably be cut pretty easily, but it's better than nothing. Here is the wire I use: https://www.amazon.com/dp/B07ZZGCPYW?psc=1&ref=ppx_yo2_dt_b_product_details
I bought one of these dealies and love it. Took a time or two to get used to, some YouTube tutorials on best practices, but it worked way better for turning than the regular peel for me. They have larger sizes too. I have the Karu 12 so the 8” turning peel worked for my 12” pizzas. https://www.amazon.com/RTT-Turning-Aluminum-Overall-Accessories/dp/B091MG9LGR/ref=mp_s_a_1_1_sspa?crid=3HIZ4U4YSV144&keywords=pizza+peel+turner&qid=1637031065&sprefix=pizza+pee+%2Caps%2C89&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdG...
I had trouble turning it by hand, I bought the big ooni 16' metal peel and I don't even use it now, sucker was too hot to turn on the peel and I was burning the crust bad. I ended up buying a pizza peel turner and recommend it to everyone now LRUI Turning Pizza Peel with 8"... https://www.amazon.com/dp/B08NPQDVD8?ref=ppx_pop_mob_ap_share This thing has made my pizza cooking so much better. Just have to get used to it, constantly rotate the pizza. I have friends that come over and cook their own pizzas, so if they can get it first try, you are golden too.
No egg in the dough! Just the Caputo Fioreglut 00 pizza flour, water, yeast, salt and olive oil.
Here’s the dough:
Caputo Fioreglut (1kg) - Italian Gluten Free Flour - Ideal for Bread, Sweets and Neapolitan Pizza Crusts https://www.amazon.ca/dp/B00FXH8QFQ/ref=cm_sw_r_cp_api_glt_i_02E6HMCJWWHF937J0Z5F?_encoding=UTF8&psc=1
My wife has celiac. We do her pizzas on these pans which prevents cross contamination from direct contact with the stone. There is still some risk I guess but she's never gotten sick. Also, the recipe for GF dough on the Ooni site is probably the best GF pizza crust we've found. Definitely worth paying a little more to buy the Caputo GF flour.
I think you need the “quick connect” pieces. For example: quick connect
Does the conversion kit not come with it?
They seem like good pellets. We use something more like this:
Exstream Hickory Wood Pellets BBQ 3L Bag https://www.amazon.co.uk/dp/B08FJGWJFZ/ref=cm_sw_r_awdo_navT_a_MX44J10YMRN9WA5AF27A
Are you waiting for the hopper to be fully lit before filming the chimney?
We've done a bunch of pizzas before this started happening. I'm filling it to the brim and there might be a few sitting uneven on the top but I wouldn't consider it overloaded?
Here's the pellets we are using: Woodcycle Pizza Oven Wood Pellets - 10kg Premium Quality 6mm Wood Pellets https://www.amazon.co.uk/dp/B095WHXSRY/ref=cm_sw_r_apan_glt_fabc_SM30QMJVJZKWS901VR2R?_encoding=UTF8&psc=1
May I suggest:
Coleman Outdoor Folding Table | Ultra Compact Aluminum Camping Table https://www.amazon.com/dp/B005G0XFEM/ref=cm_sw_r_cp_api_glt_fabc_YS4ASB20XE76XT8CQEY8
We full time travel and cook on that all the time.
Good afternoon , I'll try to answer both your questions in one post.
1) How to accurately weight very small quantities of, for instance yeast. You have 2 solutions: you either buy a better kitchen scale to replace the one you have (a 5 gr accuracy is scary but not unusual)or you buy what's called a "pocket scale" that has a resolution of 0.01 grams.
a) For a better full-size kitchen scale, search Tanita which is a respected Japanese brand. Some of their kitchen scales have a micro mode that weighs in 0.1 gram increments up to 300gr. AND contrary to many annoying scales (Ikea anyone?) they stay connected for 10 minutes. They're a bit pricey but once you have one there's no going back. Have a look for instance at this:
https://www.amazon.co.uk/dp/B005SNMJ0I/ref=cm_sw_r_apan_glt_fabc_5JVN01TPWZPXSYCQXQSH
b) For a pocket scale, just search Amazon. Don't spend too much,they're all pretty much the same.
2) As for the quantity of yeast in your recipe, I can't say. I don't use the Ooni app to calculate doughs, I use PizzApp, and I don't know what your plans are for cold and warm proofing. 0.2 grams of yeast seem quite low though. If you can share what you're trying to do in terms of flour quantity, hydration and proofing we can have a look.
Hope this helps.
Royal Gourmet Double-Shelf Movable Dining Cart Table,Commercial Multifunctional Stainless Steel Flattop Worktable PC3401S https://www.amazon.com/dp/B0798N4Z5L/ref=cm_sw_r_apan_glt_fabc_9CW7HCB90JQXA0DHVWPK?_encoding=UTF8&psc=1
Here's your matching cart. Good luck.
here's what I purchased. A heads up that I don't think it's built for weather, so while it's been fine under my covered patio in a reasonable humidity location YMMV
Got a couple of orders of Caputo red from Amazon, 2 of the 2.2 lb bags. I just ordered an 11 lb bag of the blue for high heat baking. I have yet received it.
Antimo Caputo Pizzeria Flour Blue, 176 Ounce (11 Pound) Bag https://www.amazon.com/dp/B088QJKNX1/ref=cm_sw_r_apan_glt_fabc_3DVAJQ2B4K1RWA1C5BH9
Happy with this from Amazon. Bonus it matches the Weber grille.
Royal Gourmet Double-Shelf Movable Dining Cart Table,Commercial Multifunctional Stainless Steel Flattop Worktable PC3401S https://www.amazon.com/dp/B0798N4Z5L/ref=cm_sw_r_apan_glt_fabc_5ZBHMYRRD2E24DQTG050?_encoding=UTF8&psc=1
Here you go. I wanted one with the brush angled like a broom so I could pull the junk out the front. If you do get this one, you can use only one length of the handle the make it a little more compact. I also recommend bending the scraper downward a little bit so you don’t hit the ceiling of the oven. Zero complaints with this brush.
SHANGPEIXUAN Pizza Oven Brush with Scraper Brass Bristles Pizza Brush for Pizza Oven Aluminum 40.5” Handle https://www.amazon.com/dp/B091KZ1D2B/ref=cm_sw_r_cp_api_glt_fabc_JTYXAFHJY7ZF8A9ADYN3?_encoding=UTF8&psc=1
I buy from Amazon with zero issues. Just make sure it's not repackaged. Here is the link Antimo Caputo Pizzeria Flour Blue, 176 Ounce (11 Pound) Bag https://www.amazon.com/dp/B088QJKNX1/ref=cm_sw_r_cp_apan_glt_fabc_8S0QXA4EPJ9VBECP7CC8?_encoding=UTF8&psc=1
I bought some cheaper wood peels off Amazon which are perfect for when you’re hosting a few people so everyone can make a pizza on their own peel!
Whenever I add pellets I always push them down using a metal rod. I have also started using a rechargeable little fan to keep the flame going in between pizzas.
JISULIFE Handheld Mini Fan, Small Hand Fan, Portable USB Rechargeable Pocket Fan [4000mAh,5-20 Working Hour] Battery Operated Desk Fan with 3 Speed for Outdoor, office, Travel-Blue https://www.amazon.com/dp/B07QMC6SN9/ref=cm_sw_r_cp_api_glt_fabc_RPN14F4V58JVYVVY57KY?_encoding=UTF8&psc=1
This is the one we got and it works great
Royal Gourmet Double-Shelf Movable Dining Cart Table,Commercial Multifunctional Stainless Steel Flattop Worktable PC3401S https://www.amazon.com/dp/B0798N4Z5L/ref=cm_sw_r_cp_api_glt_fabc_MEK5P6YX088PXCJZ2KN7
I have one of these which is great for pulling out and cooking straight away,
Meerveil Serving Cart Trolley, Rolling Cart, Kitchen Storage Trolley on Wheels,60 x 40 x 78.5 cm, 3-Layer Kitchen Trolleys, Metal Frame, Handrails, Kitchen and Living Room https://www.amazon.co.uk/dp/B08L3KW1H3/ref=cm_sw_r_apan_glt_fabc_MT2DJ8FPRVPYHR48ZTD8?_encoding=UTF8&psc=1
Could do with it being a bit bigger though !
Thanks for the reply. I am in the US.
Would these work for the wood?
Kindling Wood Firestarter Sticks 300-500pc - Kiln Dried firewood Better Than fatwood fire Starter Sticks - for Fireplace, Grill, BBQ, fire Pit and Wood Stove https://www.amazon.com/dp/B08Y81RZPH/ref=cm_sw_r_cp_api_glt_fabc_45RC5R0GB78PJ9YRQ6SE
Those are pine, they would work but you would spend a lot of your time tending the fire versus cooking. Here is a link to some wood on Amazon: https://www.amazon.com/Smoak-Firewood-Cooking-Wood-Logs/dp/B097NNK2X3/ref=mp_s_a_1_3?dchild=1&keywords=pizza+oven+cut+wood&qid=1628646379&sr=8-3
If you aren’t going to get the burner it’s worth investing in some tools to break down larger pieces of kiln dried into the mini splits. Otherwise you will spend a fortune ordering mini splits in 1 cu ft boxes that are massively over priced. I posted my setup I ended up making a while back but all you really need is some way to split kindling, whether it be a kindling cracker or a hatchet and something to cut it to length. Once you have that your options open up wide. Ace hardware and Home Depot both sell 1cuft bags of smoking hardwood logs that have been kiln dried for $20 versus the $60 you will pay anywhere online. You just have to cut them in half and split them.
Meerveil Serving Cart Trolley, Rolling Cart, Kitchen Storage Trolley on Wheels,60 x 40 x 78.5 cm, 3-Layer Kitchen Trolleys, Metal Frame, Handrails, Kitchen and Living Room https://smile.amazon.co.uk/dp/B08L3KW1H3/ref=cm_sw_r_apan_glt_fabc_201E73P8XW8V0G54N78K?_encoding=UTF8&psc=1
I got one of these to use with my fyra.
Rio Gear 30-Inch Portable Heat Resistant Camping Table with Carry Bag https://www.amazon.com/dp/B07HH145CS/ref=cm_sw_r_cp_api_glt_fabc_JVNBTF7K4AHY6H83MPMW?_encoding=UTF8&psc=1
I like is portability. It stays out of the way when not in use. Plus I can use it camping.