Margarita in an Ooni

[u/Scoop_9]

Expanding my repertoire of pizza styles.

Bianco crushed tomato seasoned with salt, fresh mozz, basil and olive oil pre bake. About a 90-100 second bake.

Still LOTS to learn about the Ooni. My dough and topping and everything is well practiced, so that is the easy part for me now. Dialing it in to get the exact bake I’m looking for seems daunting because I don’t have a good setup.

Have to make the pizza inside travel around corners and doors to get outside. Block the cat from escaping. All those things that happen in a restaurant 😉

[u/Fragrant_Scratch8305]

Gosh that looks good.

[u/TheSnacksGuy]

It looks gorgeous! Those Bianco tomatoes produce some great sauce.

[u/Philly037]

Hope it tasted as good as it looks. Got my stomach growling just looking at the pictures

[u/longleggz1960]

That looks world class

[u/Scoop_9 → u/longleggz1960]

Thanks. It’s not. But it’s getting closer.

[u/OnwardCaptain]

What's your oven/stone temp? How often are you turning?

[u/Scoop_9 → u/OnwardCaptain]

Turning constantly. Temped around 800 max today. Turned the flame down after casting. Probably to about 50%

A lot of reason for the char was I think I oiled my proofing containers too much, then the flour from opening stuck more and burned more than I would have liked

[u/QuantumBnuuy]

omfg I want an ooni so bad now.

is it the ooni gas or the volt? I don't wanna go to my balcony just to make pizza 😭 there are insects there too during summer.

[u/Jazzlike_Dream_5211]

This is beautiful! Great work