Post a Pic of Your Pie - Daily Update

[ARenko]

Four Roman Tonda from last night.

1. Fontina, mushroom, parmesan, and prosciutto with arugula and white truffle oil post bake.
2. Caramelized onions, figs, 50/50 fontina/ Parrano cheese, prosciutto, post bake arugula and drizzle of balsamic glaze.
3. Pepperoni and sausage
4. Group photo with the 4th (mushroom and pepperoni)
 

[foreplease]

All 4 of your pictures look incredible, ARenko.

[ARenko]

Thanks foreplease.  Oven a bit hot on the red pizza's and I only had fresh mozz, which I don't care for on these longer bakes, but overall a good pizza night.  My first time using figs and we really enjoyed that one. 

[amolapizza]

Tonda romana diavola.

[Harsh2206]

Nice, especially that first one.

Thanks very much. Made these tonight. Dough was about 32 hours old

[pizzagetsmefrisky]

48 hour sourdough topped with pesto and lemon zest 

[jvp123]

48 hour sourdough topped with pesto and lemon zest 

Wow sooo nice! 

[jsaras]

48 hour sourdough topped with pesto and lemon zest 

Very nice.  What’s your baking setup?

[pizzagetsmefrisky]

Very nice.  What’s your baking setup?

Thanks! I found this old post showing my stone that I use for baking, it hasn't let me down yet. Oven is cranked to 550F for about an hour before baking.

[nickyr]

Thanks very much. Made these tonight. Dough was about 32 hours old

Ooh. Those first two are especially beautiful.

[Jersey Pie Boy]

Harsh, those re really nice! What's your time and temperature? How controllable is the Ooni with gas...meaning how hot or cool can you bake and are the adjustments easy to make on the fly?

[Harsh2206]

Ooh. Those first two are especially beautiful.

Thank you!

[Harsh2206]

Harsh, those re really nice! What's your time and temperature? How controllable is the Ooni with gas...meaning how hot or cool can you bake and are the adjustments easy to make on the fly?

When they went in the floor was at about 360°c. I forgot to measure the top of the oven but I'd hazard a guess at about 475-500°c. Bake time was about 1.30-2 min. The gas setting is absolutely fantastic. Gets up to temp within 25 mins and it's blazing hot. I prefer it at 20 mins and then turn the gas to half to maintain the floor temp and ambient heat. I love it. I can reach the temps I want and now Iam seeing a huge difference in my pizza. A total win.

[Jersey Pie Boy]

Is it able to be adjusted low enough for a bake in the 350-450 C area, then turned down to very low flame ? If anyone who uses Ooni Pro could answer this I'd love to know

[Harsh2206]

Is it able to be adjusted low enough for a bake in the 350-450 C area, then turned down to very low flame ? If anyone who uses Ooni Pro could answer this I'd love to know

Yes without a doubt

[pizzolo]

Margherita variation in home oven, baked on pizza steel at 280 C (536F) with 63% hydration.

[wolfamongscrubs]

Tonight's pie:  A hump day ham & hot hungarian wax pepper pizza...one of the wife's favorites 

[foreplease]

Tonight's pie:  A hump day ham & hot hungarian wax pepper pizza...one of the wife's favorites 

That is *some* outer crust. I’d love to try a piece.

[Jersey Pie Boy]

Thanks Harsh....sounds like you're quite a fan of the oven...those are some terrific pies!


Any downsides?

[Harsh2206]

Thanks Harsh....sounds like you're quite a fan of the oven...those are some terrific pies!


Any downsides?

Thank you very much!

I haven't experimented with anything else except making pizza so far. Only downside I found was a bit sooty at the start with wood but get it up to temp and burning hot and the soot burns away and you know it's damn hot. Looking forward to having a good play around with it and cooking different things. So far so good