![]() ![]() From bagels to focaccia, South Shore Bar Pizza, pita, and even baguettes (yes, I’m going to try them this summer!), I’m starting a punch list that doesn’t include chores. Seriously though, more than offering limitations, the Ooni expands options, heating up my creative approach to each meal (and snacks, too). What isn’t possible in the Ooni? Maybe fried chicken? (But don’t challenge me). Show up, fire it for 20 minutes, wow your friends with your pizza, then leave before the clean-up begins. Did you ever take your pellet grill to a friend’s house for dinner? No, you didn’t. Take it to-goĪnd speaking of moving it, let’s talk portability. How much gas does your home oven burn while preheating for an hour? The small Ooni, sipping gas or running on small sticks and branches I’ve collected from the yard, is miserly in its energy use. The small size also means a smaller fuel footprint. While it lives on a high-top table on the deck, I can easily fold up the legs and stow it elsewhere for a night or even the entire winter. With legs that fold up for storage and a footprint barely larger than a half-sheet pan, my Ooni Karu 12” is anything but a space hog. Golden Pita from the Ooni filled with roast fish and quick-pickled peppers. As soon as they were out I quickly cooked the salmon skewers and served them in the waiting pita with peppers and herbs: simple, light, flavorful. ![]() Once the oven was around 700☏ I rolled the pita and baked them. While it heated I skewered salmon pieces and dressed them with coarse pepper, salt, and lemon juice. When I got back I divided the dough, formed dough balls, and lit the oven. ![]() Last night I mixed some Golden Pita then made quick-pickled peppers and went for a walk while the dough rose and pickles soaked in the brine. From flash-firing greens for a warm salad, to searing fish, to roasting stone fruits to serve over ice cream, the different levels of heat (ranging from high to medium to low) can be used to cook as necessary. The convection setting reduces cooking time by up to 30. But I use it at least as much for vegetables and meat as I do for breads or pizza. The Smart Oven® Pro With Element IQ® is for the cook who desires a countertop oven that bakes the perfect pizza, crispy yet chewy cookies, toasts evenly and roasts succulent meat. It may be obvious that the Ooni is great for pizza - it’s literally in the name. While good pizza can be had from the home oven, if you want Razza-quality pies, the Ooni is the tool. The Ooni, with its live fire, masonry baking surface, and small bake chamber, excels in all three of these aspects of heat transfer, mimicking the qualities of the best wood-fired ovens in the world. Heat transfer, a catch-all for the action of conduction (when your pizza sits on the baking surface), radiation (the heat that radiates from the top of the pizza oven towards the toppings and crust), and convection (hot air, moving in currents across the surface, wicking moisture and crisping everything) makes the best bake. ![]()
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