Backyard-pizza enthusiasts who enjoy working with live fire, including all the joys and headaches involved, will be rewarded with truly wood-fired Neapolitan pizza.The Ooni is a compact oven that, I believe, was the first of its kind on the market several years ago, pairing portability and compactness with some serious heat output. The stainless steel box houses a heat deflector and a stone floor.
I've used two different iterations of this oven—the Ooni 2S and the Ooni 3—and both have performed extremely well under the right conditions . The upgrades on the Ooni 3 include a more solidly mounted front heat deflector , a rear heat deflector , and a more robust pellet-holder setup.The unit is attractive and can safely be used on any surface, including wood or plastic. Just be wary of stray burning pellets accidentally falling out the back.
The oven space inside the Ooni is large enough to accommodate some other foods. I've broiled enough black cod fillets in it to feed a half dozen people at once. I've cooked mussels, seared steaks, and grilled oysters in it as well, all without a hitch. The oven door needs to stay closed while cooking, so you'll need to find a vessel that fits completely inside it. The quarter sheet pan I recommended will fit inside, as will an eight-inch cast iron skillet.
Big $ for one trick ponies.
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