Thread by @RMFifthCircuit

Finally broke down and bought myself an ooni pizza oven (the smallest gas one)

Total delight. Some learning curve today with the first pies (you really have to turn the pizza aggressively) and I got the temp a little wrong. But it’s a great little machine.

Pics tomorrow on round 2. But flavor was amazing - and really cooks in the advertised 90 seconds.

I’m having my parents over for Sunday lunch, and I’m going to make 5 or 6 pies, so I’ll give it a real workout.

Dough is ready and hanging out. A family member can’t eat tomato comfortably anymore, so I’m making my potato, shallot and tallegio pie as well.

This taleggio is *quite* good. There’s better - but for a pizza it’s very good.

Some pizzas. Yes, I’m still burning. But the results are great.

OK, a few notes. I made 6 pizzas in total. 1) If it wasn't my family and parents, that's too many pizzas. You just can't serve people in good time.

2) Is there a brush or something for the ooni? My stone kept igniting from debris

3) I turned after 20 seconds - if not for /a1

the igniting stone, I think that was correct.

4) the potato pizza was terrific, but note again the panic of making 6 pies - I forgot a picture.

5) I made meatballs for everyone else to nosh on while I made the pies. Good choice! (the Food Lab meatball with gelatin is A+) /a2

6) Someone suggested khatchapouri. That sounds brilliant in this. I will try next.

7) I will also make pita sometime soon.

8) the hobbyist boards are correct that it should have a door. /a3

9) I didn't have any "failure to launch" problems. Used flour and cornmeal, very careful to make sure no moisture under pizza, and all at same temp, roughly.

10) I *really* like @jimlaheySSB's pizza dough, but it's *so* wet, and consequently tricky to handle, so I used a kneaded dough today.