Ooni Pizza Ovens 4+

We bought this Ooni Karu 12 for a family Christmas present. My son has previously worked as a pizza chef at a local gastro pub using a purpose built wood fired pizza oven so we have a head start in terms of the prep and cooking of the pizzas. We managed to use the oven for the first time at the New Year using the wood fuel and my son was very impressed with it. He made seven pizzas one after the other and he stated that they were better than the ones he used to get out of the pubs oven. He absolutely loved using this oven and we are looking forward to some better weather and more pizza parties. Great product, we love it.

The pizza making education to recipes are second to none.
Having used the calculator for ingredient weight I made my best ever pizza dough.
How this works is to enter your dough ball weight and the weight of other ingredients is calculated.
My next step is to increase the hydration from 60% to 65%.
Entering your dough ball about 250 grams for a 12 inch pizza and adjusting the hydration level accordingly provides the weights of the corresponding ingredients.

This used to be an excellent app. But not anymore.
You used to be able to alter yeast levels to cope with cooler (or hotter) ambient temperatures and to adjust how long you wanted to prove your dough in hours. Not any more. Removal of this feature means that, if making same day dough, you are constrained to a 4 hour prove. That means that if you want to eat at a target time you have to be available to make the dough 4 hours earlier which may and so alter your day around the dough. This is often inconveniencing. It is always disappointing when a successful company becomes so big it stops focussing on its customers. Wake up Ooni. Poor show.