I've been using an Ooni pizza oven (gas) weekly for almost a year, it's amazing! You do need to rotate the pizza a couple of times, but the oven reaches 800F in no time, and it's very portable too. Previously I tried a metal plate on a bbq, and a few other bbq implements (ceramic box), but the Ooni is by far the best.
Regarding recipes, Margarita is my go-to, more or less same sauce recipe, but I add a full ball of Burratta once out of the oven (too soft to even need to cook it).
Which version of it do you own? Have you found it useful for anything else? They seem to advertise cooking steak on it... Which I am skeptical of compared to a pan.
Never used my Ooni Koda 16 for any other food besides other bread products like Pita or whatever. It's been fun, but real issue w/ pizza when dealing with friends is trying to get them to put only a little bit of stuff.
Load it up with 10 wet items and you get soggy pizza no matter what the oven temp is.
Don't overload with toppings and try to parcook stuff that's high on water. For example, mushrooms should never go on a pizza fresh, they should be reduced on a dry skillet (and optionally seasoned).
I have the Ooni Koda 16. I’ll sear a steak on it occasionally in a cast iron pan. I heat the pan in the oven and then pull it out and sear while on a trivet. I find putting the pan in the oven while cooking isn’t needed.
The pan will hit more than 1,000° so it will sear off the seasoning as well. So you’ll need to reseason it afterwards. That is why I don’t do it often.
The ovens here in Brazil don't hold heat on the top, so I use our roccbox to broil cauliflower and broccoli in a cast iron pan, and when I make a pan pizza, or Mac and cheese, to finish broil the top. It's lovely to have a tool that can do this.
> Regarding recipes, Margarita is my go-to, more or less same sauce recipe, but I add a full ball of Burratta once out of the oven (too soft to even need to cook it).
This is all well and good, but given that it's mostly carbs (bread), how are you not hungry a short time later? Or do you have it for lunch, so you only have to last a few hours until supper/dinner?
I find that unless I have some protein/meat (which takes longer to digest?), my satiety doesn't last.
Regarding recipes, Margarita is my go-to, more or less same sauce recipe, but I add a full ball of Burratta once out of the oven (too soft to even need to cook it).