My 3rd pizza ever. Honestly, I’m pretty proud of myself and just wanted to share because I’m excited 😬1yr ⋅ GlenCocoIsGrool ⋅ r/uuni
On the left: the Christmas present I got for my wife. On the right: the Christmas present my wife got for me.2yr ⋅ MogKupo ⋅ r/uuni
Koda 16 just arrived, spent all summer building this table from reclaimed bowling alley for it.3yr ⋅ aswickedas ⋅ r/uuni
In January I told my husband I ordered a pizza oven, but needed somewhere to put it...he made me this!3yr ⋅ Reenyroo83 ⋅ r/uuni
Canotto. 70% hydration, 5 day cold fermentation dough, 00 Caputo flour, mozzarella bufala, standard neapolitan sauce, smoked sausage, basil.1yr ⋅ NotOfTheTimeLords ⋅ r/uuni
Started to get orders from my work colleagues.. so here is the first order going out1yr ⋅ Barriestraps81 ⋅ r/uuni
I finally took the plunge and starting my own pop up using my Ooni Pro and a deck oven.3yr ⋅ mchlrysnds ⋅ r/uuni
Just got the Koda 16. Can't wait to get better at this. Need to work on the turning.3yr ⋅ DoughyMcDoughFace ⋅ r/uuni
My friend recently got a Koda. Here’s my first pizza! 😂 The flavor was there at least...1yr ⋅ shyquil ⋅ r/uuni
Got my Koda 16 yesterday. Gonna take a lot of trial & error to get the heat and turning of pies just right. But we love it!3yr ⋅ Soaddk ⋅ r/uuni
Me volunteering to eat the most burnt pizza when I have friends over to enjoy my Ooni3yr ⋅ DrCutMeUp ⋅ r/uuni
Margherita pizza cooked with my little Koda. What are your thoughts? @homechefmark3yr ⋅ homechefmark ⋅ r/uuni
Flying with Ooni Fyra as my carryon bag. Got through TSA no problem on domestic flight. Just make sure it is well cleaned and not covered in ash. Everything is packed inside. Pizza Peel is in my checked luggage. Thought I’d post this here for anyone in the same situation.3yr ⋅ washingtonDCreddit ⋅ r/uuni
Tried a seven day cold fermented dough for the first time. They turned out great, extra puffy and super chewy. [Uuni 3 with gas]3yr ⋅ ramblerandgambler ⋅ r/uuni
I have my Ooni Koda 16 for about a month now. The results are consistent and quite good but I still want to achieve that leoparding on the crust and so far i am not satisfied with the looks. Maybe you guys know some tips for me.3mo ⋅ Pizzatorro ⋅ r/uuni
First attempt - was a fight to get it off the peel - I’m so impressed by everyone in this sub!1yr ⋅ theyhandyouahotdog ⋅ r/uuni
[cross-section] 65% hydration, 24 RT proof, after a month of trial and error. Love the ooni fyra !3yr ⋅ geoffreyc ⋅ r/uuni
Attempt #2 at a 16 inch NY pie on the Koda 16. I am in love with this oven.3yr ⋅ philafornia ⋅ r/uuni
Update on search for better crust, mission accomplished. Thanks all for advice. The answer was 4 day cold ferment.2yr ⋅ MS2151 ⋅ r/uuni
Finished a station cart build for my Koda with leftover cedar. Let the pizza making begin!3yr ⋅ DoughyMcDoughFace ⋅ r/uuni
New toy - excited to give this a try. Have been using wood since I got my Karu in 2020.1yr ⋅ radddchaddd ⋅ r/uuni
OK so my garlic bread is turning into a kind of naan hybrid, but I'm going with it...2yr ⋅ Beardtown79 ⋅ r/uuni
If you're in the UK, I heartily recommend the pizza axe from Raven Forge, it does a great job, plus it will come in handy in a zombie apocalypse as it's super sharp.3yr ⋅ Beardtown79 ⋅ r/uuni
Proud of my latest margherita on the ooni karu! Used lump wood charcoal and birch wood.3yr ⋅ abarclay95 ⋅ r/uuni
Lovely weather here in Ireland at the moment. I've started mixing some strong white flour in with my 00 flour and getting great results.3yr ⋅ ramblerandgambler ⋅ r/uuni
Six little Doughboys rested overnight in the fridge getting ready for tonight's Pizza Party. What to top with?3yr ⋅ Elon_Muskmelon ⋅ r/uuni
Just rough-finished my stand for my 12” Karu. Needs to be sanded and varnished.1yr ⋅ Vegetable-Might-5708 ⋅ r/uuni
Made 8 Neapolitan pizzas my first day with the Ooni Koda 16, this was the best one3yr ⋅ philafornia ⋅ r/uuni
Finally got my outdoor Ooni station set up! Designed the layout and worked with a local wood worker to help me bring it to reality. Can’t wait to get cooking3yr ⋅ jbelluch ⋅ r/uuni
Order off King Arthur Baking if you want Koda 16 quickly. Ordered 5/14 and arrived 5/18!3yr ⋅ modotmet ⋅ r/uuni
Used Tony Gemignani’s Neapolitan Dough recipe for the first time. It did not disappoint!3yr ⋅ philafornia ⋅ r/uuni
2 day sourdough, sugo, chorizo, fire roasted capsicum, olives, tomatoes, anchovies and mozzarella!3yr ⋅ FERGUJSNR ⋅ r/uuni
Bought the pizza cart but felt space was limited so added on (and painted) some folding shelves for more space!2yr ⋅ Bi_Aint_Shi ⋅ r/uuni
My interpretation of Neapolitan style with Mexican ingredients. Tomatoes, onions and traditional spiced meat (called Chilorio) from Sinaloa.3yr ⋅ MisaChavezR ⋅ r/uuni
First night with an Ooni after years of cooking in my home over. Completely blown away. This may have been the best pizza I’ve ever eaten, not to mention cooked. Caramelized onions, mushrooms and olives. In the Koda 16.2yr ⋅ picturethisyall ⋅ r/uuni
Do you think this dough will last another 6 hours? (I'm only going to use it with friends in 6 hours and I'm afraid the dough will be overproofed)5mo ⋅ accuLucca ⋅ r/uuni
