As of last Monday we Ooni. Last Saturday we had some friends over for an impromptu dinner. One of them talked about how getting an Ooni* was a total pizza game-changer. We’ve been working on pizzas for a while now- starting with a stone, on to a steel, then using the broiler to preheat the steel… On Monday we found a barely used Koda 16 on marketplace for a great price and started making dough balls. It is a completely different level from the oven! The stone inside gets up to 900°F and that pizza cooks in a couple minutes. Our first attempt came out really good, the next one was a bit more of a humbling experience but we know we’re on to something. Currently we’re working on Neapolitan style with the nice puffy cornichon. I’d like to try a super thin cracker crust some time down the line too. The biggest drawback is having to cook outside and we’re fortunate to have a good outdoor space and room to store the oven in the garage.
*this is not a paid endorsement, I know there are other brands that do the same thing it’s just the one we happened upon