#ooni pizza oven

[bbqgenerals]

Get the Best Deals on Ooni Pizza Ovens Sale at BBQ Generals | Limited Time Offer!

Experience the convenience and quality of the Ooni Pizza Oven Sale. Whether you're a pizza lover this oven is perfect for creating delicious meals outdoors. Shop now and enjoy incredible savings on this must-have cooking equipment.

[thebbqstorestore]

Enjoy Your BBQ Experience With The BBQ Store's Premium Products

The BBQ Store has high-quality outdoor heaters, charcoal grills, Ooni Koda 16 pizza ovens, stainless steel BBQs, and bar fridges to help you improve your outdoor cooking experience. The BBQ Store, the premier destination for everything barbecue, offers excellent goods that mix use and style.

[myhouseofpizza]

Pizza Ovens & Pizza Recipes Made Simple

Address : 2918 Avenue I, Unit #5280, Brooklyn, NY 11210

Phone Number : (646) 760-5340

Website : https://www.myhouseofpizza.com/

Facebook : https://www.facebook.com/DomenicsHouseofPizza

Instagram : https://www.instagram.com/pizza_domenic/

Twitter : https://twitter.com/Domenic_Pizza

Pinterest : https://www.pinterest.com/myhouseofpizza/

Youtube : https://www.youtube.com/@pizzadomenic

We help clients find the best pizza oven for their needs and budget, and we help all our readers learn how to make delicious pizza in whatever oven they have at home.

[desertrosew]

[shoppershortlist]

🍕🔥 Which pizza oven reigns supreme? 🤔🔥🍕 If you're a pizza lover, you won't want to miss this article comparing the mighty Roccbox and the versatile Ooni pizza ovens! 🏆🍕 Discover the pros and cons of each, from performance and temperature control to portability and cooking capacity. 🌡️🚀

[silenceindustries]

Wood fired ooni Pizza. Suffice to say my dad loved his Christmas present, now that we could finally use it.

[realpizzatherapy]

Ooni Volt Pizza Demo From Start to Finish with an Ooni Volt with Hector ...

[thebbqstore]

Complete Your Outdoor Kitchen with The BBQ Store's Bar Fridges and Small Fridges

The BBQ Store is an Australian company that sells outdoor cooking equipment such as Beefeater BBQs, charcoal grills, and stainless steel BBQs. They also sell outdoor heaters, pizza ovens, bar fridges, and small refrigerators to go with your outdoor cooking setup. They also have frequent BBQ sales and carry the popular Ooni Koda 16 pizza oven.

[moneyalphanews]

Ooni slashes 20% off ALL pizza ovens in Black Friday sale

Ooni slashes 20% off ALL pizza ovens in Black Friday sale

FOR Black Friday the pizza oven aficionados, Ooni, is slashing 20% off all items sitewide.The sale kicked off this week with discounts across almost everything on the website, including a range of cooking accessories. Read Full Text

[foodmyheart]

Authentic Napoli style Pizza 🍕 cooked out of an Ooni oven. Best home appliance ever! Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[blackberrysummerblog]

Current Tag Game

Thanks for the tag, @bazzybelle!

Current time: 18:10

Current mood: The pits!

Current activity: answering these questions; stewing 😂

Currently thinking about: Oh you’ll wish you hadn’t asked. After spinning around all week attempting to fit the work of 3 full-time employees into one full-time week (a bunch of people quit & the slack fell to me), I received an unpleasant email from my boss complaining about the ways in which I did not somehow actually complete the tasks of all 3 jobs 🙄🙄 🙄 Next week I have to fly to Alabama to deal with some depressing aging parent issues, after which I will fly back late at night, drive 2 hours home, then hit 5 days in a row of 12-hr shifts. It’s all in my head on a loop.

Currently obsessed with: the above, plus tracking packages from all the online retail therapy I’ve unwisely indulged in this week. The color green. Salt & vinegar chips. My new Ooni pizza oven (PIZZA). And Snowbaz, always always.

Current favorite song: Been listening to Don’t Think Twice, It’s All Right by Bob Dylan a lot lately, also Your Best American Girl by Mitski

Currently reading: *sobs* I used to read SO MUCH. I’ve been too tired to get into anything recently. I started Angels Before Man the other day but I’m not sure if I’m into it.

Currently watching: I just finished Glamorous. It was cute! And Otter Dynasty on hbo amuses me to no end. Every nature documentary should be narrated this way 😂

Current favorite character: Elliot Schafer from In Other Lands has my whole heart. He’s so abrasive and vulnerable and unshakable. Ahhh I love him so much.

Current WIPs: This really depends on how strictly you qualify “WIP”, lol. I am actively writing one, my crucible marriage fic. I have 3 other Snowbaz fics that I’m *thinking* about but haven’t written much for, and then there’s my COTTA fic, which I haven’t begun writing but for which I have some ideas I’m excited about! Simon will be researching his dragon ancestry by visiting a jaculus on the outskirts of Pompeii in 79 A.D. I haven’t entirely worked out how the eruption of Vesuvius will be set about, but it will be magickally precipitated and Simon will then struggle to save Baz and his family.

No pressure tags to @valeffelees @palimpsessed @cutestkilla @raenestee @larkral @letraspal @thewholelemon @artsyunderstudy @imagineacoolusername @ivelovedhimthroughworse @forabeatofadrum and @hushed-chorus

[foodies-channel]

🍥 Should I start with a pizza in my oven? Then an ooni(or similar) afterwards?

🍔YouTube || 🍟Reddit

[lizzybeth1986]

Headcanon: Pizza Preferences

So most people who have followed my PM-focused stories know that I have written for four Haydens so far! Iris (the Scholar), Sage (the Adventurer), Zinnia (the Joker) and Heathcliff (the Pioneer).

Iris

Is a bit of a pizza purist. Loves classic flavours, authentic ingredients, her favourite is Neapolitan style, from a wood-fired oven. A classic Margarita con Bufala, with a great sauce, fresh basil leaves and good mozzarella hits just right for her.

Pizza image from Ooni Pizza Ovens

Sage

She's ALWAYS down to experiment!! She's the kind who will have their pizza practically weighed down with every topping known to man (if you try to use that as an excuse to make her eat pineapple on pizza, she'd eviscerate you with just a look).

But her absolute fave is Mediterranean pizza, with spinach and feta. There's one from a place she loves that's made with pita as a base and pesto as a sauce. She also likes to add peppers to it.

Pizza Image from Peas and Crayons

Zinnia

She's a meat lover! So it's pepperoni hands down. She also loves the Detroit style square slice. What she loves most is how the best 'ronis curl a little to catch the fat of the meat, and have the most incredible taste and grease and crispiness. Just sublime.

Pizza Image from Unsplash.

Heathcliff

Is the most fusion-loving of my Haydens! He believes pizza is a canvas on which you can explore flavours, so he is down for a variety of combinations and flavours. (Jury's still out on Hawaiian pizza, but he won't wage battle with you over it or anything 🤭). His favourites are chicken/beef suya pizza (v popular in Nigeria esp), and a good chicken tikka pizza with a nice hit of spice.

Pizza Image from ChopBellehFull

I haven't decided on much, but I do know my Haydens' tastes and tried to tailor their pizza preferences based on that 😄

Tagging @haydenyoungappreciationweek and @sazanes for HYAW Day 3: Pizza

[desertrosew]

[mrgan]

The best home-oven pizza

I like dozens of different pizza styles—sometimes it's nice to mix things up, other times a particular style fits your circumstances best. I most commonly make sourdough pizza, mixed with a stand mixer, fermented in the fridge for a few days, and baked in an Ooni Koda.

But what if I don't have access to a mixer; I want to eat pizza the next day; and it's too wet and windy outside to fire up the Ooni? Thanks to my friend Adam who originally developed this dough recipe, I also have the makings of an incredible indoor-oven pizza in my back pocket. It's bubbly, light, and crunchy.

The best home-oven Pizza

Servings: two 14” pizzas. Time: 3 hours (mix and proof) + 1 to 2 days (fridge-ferment) + 4 hours (final proof) + 10 to 20 minutes (shape, top, and bake)

INGREDIENTS:

400 g white flour (high-gluten, bread-, or all-purpose flour)

20 g (5%) whole wheat or rye flour (or any flour, really)

12 g (3%) salt

.85 g (1/4 tsp, .2%) instant yeast

320 g (76%) water

DIRECTIONS:

Put the flours and the salt into a large mixing bowl. Stir with a spatula or fork to mix evenly. Add the yeast and stir again. Pour in the water and stir with a spatula, scraping down the sides and the bottom of the bowl. After 30-60 s of this, you should have a cohesive, shaggy mass of dough in the middle of the bowl. You're not looking for a smooth ball; you just want to work in all the dry flour. Gently knead this ball for a minute with your hands, folding and turning it to make it just a little more even; it'll still be a bit of a mess, which is fine.

Pick up the dough and spray or wipe a tiny bit of oil into the bowl, then put the dough back in. Cover with a shower cap, a large plate, or a tea towel and let the dough rest in a warm spot (70–74°F?) for 3 hours. Every 30 minutes or so, perform a stretch-and-fold. This video shows the process; it uses a different dough, but the principle is the same.

Stretching and folding every 30 minutes is ideal, but the timeline is forgiving. Just try to give it at least 3 folds during the 3 hours of proof time. By the end, you should have a fairly smooth and uniform dough.

After the 3 hours are up, cover the bowl again and pop it in the back of the fridge for 1-3 days. If you go past a day and a half, check to make sure the dough isn't overproofing and exploding out of the bowl.

The day you plan to make pizza, remove the dough from the fridge 3-4 hours before baking. (3 hours on a hot day, 4 on a cold one.) Cut into two pieces of the same size and roll each one into a ball.

Note that this is high-hydration dough, so it'll feel pretty loose and lively. Balling it up when cold will make that easier. Here's a video showing how to ball:

Grab two deep, round bowls or containers and oil them lightly. Place one dough ball in each, smooth side up, and cover. If the containers have well-fitting lids that won't crush the expanding dough, use them. Rest for 3-4 hours as described above.

1 hour before baking, get your home oven ready. Pop a baking stone or baking steel or upside-down pan on a rack 6-8" from the top broiler. Crank it up to 550ºF (or however high your oven goes) and leave it there.

To stretch the dough: hold the container upside down and wiggle the dough out of it gently; dont worry about whether it stays a perfect ball. Place it directly into a shallow, wide bowl of flour, and make sure the wet end and the sides get some flour (not too much) on them. Place the dough ball on your wooden peel with the dry (previously the top) side down and press gently around the inside of the rim to make a little ringed pizza-prototype. Drape the disc over your knuckles, then rotate around gently, letting gravity droop the dough to grow it. There should be no need to tug and stretch it with your fingers. Here's a video again:

My topping strategy for a standard cheese pizza: layer the dough with sliced mozzarella cheese, then add dabs of sauce, then your toppings (including torn fresh mozzarella). Now gently tug under the rim all around to stretch to 14″; the weight of the toppings will help prevent pullback. 

Redistribute the toppings if needed. Shimmy again. Expertly slide onto the steel/stone/pan in the oven.

Once the pizza is in, set a timer for 3 minutes. Then, open the oven door and check the underside of your pizza. Rotate the pizza 180º to get even baking from back to front. Set a timer for another 3 minutes. During that time, rotate the pie 90º every 30 seconds or so. If it looks done after the total 6 minutes of bake time, pull it out; it might still need 1-2 minutes more.

You may need to shift between "bake" (bottom heat) and "broil" modes of your oven. Every oven is different, so use your judgment, checking to see if it's the top or the bottom of your pie that need more heat.

When the pizza is gorgeous, slide it out with a metal pizza peel or a large flat spatula or a cookie sheet or whatever. (Don’t use your wooden peel—that’s for shaping and launching only.) Rest it on a cooling rack for 1-2 minutes to dry out the bottom. Then move to a cutting board or plate and slice. (Please don't slice on your wooden peel.)

Since we're making two pizzas with this recipe, you'll need to repeat the process now. It's best to give your baking surface 5-7 minutes to recover the lost heat; don't forget to set it bake to "bake" mode during this time.

And there you go—tremendous pizza, made in your regular-ass home oven. It's possible, and it's delicious.

P.S. I have a bunch more pizza recipes on my website. Even if you don't plan to make any of the other styles, they could be instructive, as every recipe has helpful steps and notes of its own.

[earnmysong]

end of the year asks: 4, 18, 24!

thank you for these, darling!

movie of the year: honestly? 'are you there, god? it's me, margaret'! i remember the book so vividly from childhood and watching everythinggggg play out in front of my face, as an adult, was such a surreal experience! also? the fact that i fully connected with both the maternal - despite not having kids myself - and daughterly sides of the spectrum remains a stunning feat, in my opinion!

plus, as i've just remembered, my blog byline is still a quote from this movie! 💕

memorable meal of the year: my sisters and i gifted my dad an ooni pizza oven for christmas. we did pizza friday: homemade edition this week and it was freaking glorious! pizza isn't typically any sort of go-to for me, but. turns out? when i get a personal choice of goat cheese, mushrooms, and pesto replacing the marinara? the picture shifts entirely!

new years' resolution status: i did actually keep one for once! while a doctorate wasn't specifically on my agenda, i did say i'd do a thing that i'd been scared of, to sort of push myself outside of my shell a tad. one whole semester is behind me!