I’ve had my Ooni for just over a year.

I only used it a couple of times while I waited for the accessories I ordered to arrive. Everything related to Ooni seemed to be out of stock and I had to wait a couple of months for the Perforated Peel.

I didn’t really like the size of the Ooni table so I ordered a 60″ X 30″ X 34″ stainless table from a restaurant supply store in Vancouver. And it was considerably less expensive than the Ooni table and a much better size. The turning peel was also out of stock so I found another brand on line.

Right out of the box the igniter didn’t work so I had to use the match holder.

Wasn’t exactly user friendly having to extend the match into the oven so I bought 11″ matches to insert into the holder.

Much safer.

So to be honest, I was really disappointed in this oven.

So it didn’t get used much during the summer months

and then I was in a car accident in December that put me out of commission for a few months. So it wasn’t until recently that I decided to give try again.

I was determined to master the Ooni. I hate giving up.

Finding the hack on how to adjust the flame lower made a big difference.

Last week I started a biga on Monday morning and made the dough Monday night. I use the stretch and fold method.

Biga

60g of fed starter

220g flour

220g of water

Mix well, cover and let rise until at least double.

Dough

Biga

1000g flour at 65%

(650g water)hydration.

15g of salt

I mix using the Autolyze, Stretch and Fold method

over a 2 to 3 hours period.

Immediately after the last stretch and fold the dough went into the fridge and remained there until Wednesday afternoon for a cold fermentation.

Dough was removed from the fridge and left on the counter for about 7 or 8 hours to warm up and finish rising.

Divided the dough into a number 6 balls, two were slightly smaller.

Four of the balls went into the fridge and I kept out two, including one of the smaller balls.

pepperoni and mushroom pizza

for Moe and I to share and

a small Pizza Margherita for Matt.

Thursday morning , 4:00 AM I took two of the balls out of the fridge and I baked two pizzas and took them to work to share.

One Pepperoni and Mushroom

and the other Italian Sausage and Mushroom.

And then on Friday, Matt used the larger ball of dough to bake two Calzones, in the conventional oven and

I used the last ball to bake a Pepperoni and olive pizza in the Ooni.

So five pizzas in three days.

The recipe I use for pizza is the same one I use for my baguettes.

I started another batch of dough the following week on Tuesday.

Biga made in the morning and the dough in the evening. Dough went into the fridge over night and came out of the fridge Wednesday afternoon.

Removed enough dough to make two pizzas.

Matt made his own Greek Potato pizza in the conventional oven and

I baked a Pepperoni, Mushroom, Olives and green pepper

in the Ooni.

The remaining dough came out of the fridge today around 2:00 and was ready for me to use when I got home from work.

Baked four baguettes.