Please note the following prior to making your purchase:
There are innumerable styles across the globe, with thin & crispy being one of the most loved. Thin and crispy pizza is the type you grab a slice of at a party, or in a bar while watching the match with a cold beer.
Here are our top tips for getting a crispy base!
Tip 1
Using an infrared thermometer, make sure that the center of the pizza stone inside the oven is at a temperature of 450°C
Tip 2
Increase the stone temperature by increasing your preheat time. Simply give the stone a bit more time to heat up.
Tip 3
Reduce the hydration of your dough. What does that mean? Add less water when you're making your dough.
Tip 4
Use semolina or similar on the base to give your pizza more crunch!
Tip 5
When cooking with a gas powered oven, try lowering or switching off the flame output, this will give your base more time to cook and will give you a crisper base without burning the top.
Tip 6
With Ooni Karu, close over the chimney baffle to reduce the amount of flame drawing through the oven. This has the same effect as above.
Tip 7
Rotate your pizza inside the oven more frequently, this will also give the base more time to cook and prevent the pizza from burning.
Tip 8
Try not to overload your pizza with too much sauce and toppings as this can cause a soggy base.
Tip 9
Make sure that the dough ball you are using is not too heavy – the thinner your base is, the faster it will cook and the crisper it will get.
]]>Watch our quick video tutorials to learn how to make the perfect pizza dough and sauce!
]]>Watch our quick video tutorials to learn how to make the perfect pizza dough and sauce!
All ingredients are available on Pizza Pro - delivered from Italy right to your door!
Ooni Koda and Karu pizza ovens are certified for outdoor use only and should not be used indoors under any circumstances. There are no exceptions to this.
Ooni Volt may be used indoors.
Ooni Koda and Karu pizza ovens may only be used outdoors with 3 feet/1 meter of clearance on all sides of the oven and 9 feet/3 meters of clearance above the oven.
Place your Ooni pizza oven on an outdoor table sturdy enough to hold weights exceeding 15kg. Ooni ovens have tipped feet, which will protect the wooden, metal or stone surface you choose from damage and scratches. We do not recommend using glass or plastic tables.
It is recommended to store you oven indoors when not in use to maintain its appearance and protect it from the elements, especially if you live near the sea or in a humid climate.
If you do have to leave your oven outside, it is also recommended to use a waterproof cover at all times when not using your oven.
We would advise storing your baking stone indoors when not in use, as moisture can affect the way that it cooks.
For ovens with chimneys, remember to leave the chimney cap on when the oven is not in use!
Ensure that your pizza oven is completely dry and cool before attempting to move or store it!
]]>All Ooni pizza ovens are portable and do not require any installation. You simply need to open the oven legs, connect the gas cylinder to the oven and you will be ready to cook in minutes!
All Ooni gas fired ovens utilize standard LPG cooking gas. Any size cylinder can be used with Ooni ovens, using a standard LPG hose and regulator (included with all gas ovens and gas burners). Ooni ovens are not compatible with piped gas or CNG.
The LPG cylinder regulator must be rated for 30mbar / 300mmWC pressure. This is a standard pressure for domestic cylinders across India. Commercial regulators rated for higher pressures will damage your oven.
A regulator is clamped on top of the LPG cylinder and is connected to the gas fired oven using an LPG hose.
LPG cylinders from HP Gas, Bharat Gas and Indane use the same regulator (included with all gas ovens and gas burners).
LPG cylinder booking can be done online on the below portals. A local distributor search is available as well. 5kg cylinders are easily available for purchase by showing your Aadhar card. A 5kg cylinder will be able to run your oven for 8-15 hours (depending on your oven size) and can be refilled as desired.
You simply need to fit the LPG hose over the gas inlet of your oven and secure it with the hose clamp as shown below.
Tip: Soak the ends of the hose in hot water for 2 minutes. This will soften the rubber and make it slightly easier to slide onto the inlet of the oven and gas regulator. Please note that the hose and inlet will require a little force to slide on as they are supposed to be a snug fit by design.
Figure 1. Gas inlet
Figure 2. LPG hose secured with hose clamp
Figure 3. Gas regulator connected to LPG cylinder
Once you have connected the LPG regulator and hose, open the valve on your gas cylinder.
Push in and slowly turn the temperature control knob of your oven counterclockwise until you hear a click and the burner ignites.
If the burner does not ignite, wait 5 minutes for any gas to dissipate and then repeat the step above. It is important to turn the knob slowly. It is normal for it to take a few attempts for the burner to ignite.
Continue to push in the temperature control knob for 30 seconds after ignition and then release.
Ooni gas ovens and burners has a Flame Safe Device (FSD) built in. This means that if the flame is extinguished while the gas supply is on, the FSD will automatically cut off the gas supply to your oven/gas burner safely.
If you notice that the flames have gone out, turn off the gas supply and detach your oven/gas burner from the LPG tank. Leave for 5 minutes before re-lighting.
Simply rotate the temperature control knob clockwise till you reach the maximum flame mark. Then push the knob in and rotate it clockwise further to completely shut off the gas flow.
Remember to always shut off the valve on the gas regulator as well.
Ooni multi-fuel pizza ovens can be used with wood and charcoal as standard. Optionally, you can also purchase a gas burner that gives you the option of running your oven on LPG cooking gas!
Pizza Pro Firewood Logs are made from 100% mango wood, free from chemicals or additives, and perfectly sized for Ooni Karu 12 and Ooni Karu 16 pizza ovens. You can purchase Pizza Pro Firewood here.
Mango tree wood, which is easily available in most parts of India is the best choice for wood fired ovens. In the mountains of north India, mango tree wood may be difficult to find. In this case Oak wood is a good choice.
We recommend using pieces of hardwood approximately 15cm/6in long as shown below.
First, check that your Ooni wood fired oven is ready to be fired up: Remove the chimney cap, open the chimney vents and put on the door.
Remove the fuel hatch and place a small stack of burning charcoal in the fuel tray, followed by a layer of wood.
Once you have a nice fire going, add more fuel. Close the hatch and leave your oven to preheat for 20-30 minutes. Keep an eye on the fire and add more fuel as needed. Remember, adding too much at once can smother the flame.
You can use charcoal and wood separately, but we love combining the two for an even heat and unbeatable flavour.
Let the fire burn down naturally and leave your oven to cool.
]]>Once the oven is completely cool:
The inside of the oven can be wiped down with dry paper towels.
For cleaning the outer shell of the oven, wipe down with a damp cloth and dry immediately. Avoid using abrasive cleaning products or those containing harsh chemicals.
If your baking stone is not as clean as you would like, we would advise trying to turn your stone over and cooking on the other side - you should find that the high heat will clean the stone for you.
Do not wash the stone or wipe it with a wet cloth as this will cause the stone to absorb moisture and crack when heated.
]]>The only decision you need to make is which fuel type you want to use. Fuel choice is a matter of personal preference - all Ooni ovens are awesome in their own way!
You can choose between a multi-fuel pizza oven (wood/charcoal/optional LPG) or a gas-powered pizza oven (LPG only).
Gas/LPG is a highly convenient fuel source which allows you to fire up your oven with a single knob. The temperature of your Ooni can be easily maintained at a constant level using the temperature control knob. Using gas is great for when you want to get started cooking quickly and don’t want to worry about maintaining the temperature of the oven.
Wood and charcoal will give a subtle, wood-fired flavor. There is something special about wood-fired food - the smells and sounds can really add to the overall cooking experience. Cooking with wood is great for when you are craving the experience of having a true wood fired oven in your very own home!
You can view the comparison chart below and see the exact differences between the entire Ooni Pizza Oven range.
If you still can’t make up your mind, we suggest going with the Ooni Karu 12 Multi-Fuel Pizza Oven + Ooni Karu 12 Gas Burner. This is our most popular oven and will let you have the best of both worlds!
Ooni Karu 12 Multi-Fuel Pizza Oven ₹32,999 |
Ooni Karu 16 Multi-Fuel Pizza Oven ₹79,999 |
Ooni Koda 12 Gas Powered Pizza Oven ₹32,999 |
Ooni Koda 16 Gas Powered Pizza Oven ₹49,999 |
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Learn More | Learn More | Learn More | Learn More | |
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Multi-fuel oven Fuel options allow greater flexibility Authentic wood fired experience |
Larger multi-fuel oven Fuel options allow greater flexibility Authentic wood fired experience |
Gas powered oven Gas fuel for convenience and easy temperature control Easiest option for great pizza |
Larger gas powered oven Gas fuel for convenience and easy temperature control Easiest option for great pizza |
Fuel type |
Wood & Charcoal (LPG Gas with optional gas burner ) | Wood & Charcoal (LPG Gas with optional gas burner ) | Standard LPG Cooking Gas Cylinders | Standard LPG Cooking Gas Cylinders |
Pizza size |
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Oven size |
77 x 40 x 80cm | 84 x 82 x 50cm | 63 x 40 x 30cm | 64 x 59 x 35cm |
Weight |
12kg | 28kg | 9kg | 18kg |
Heat up time |
15 mins | 15 mins | 15 mins | 20 mins |
Max temperature |
500°C | 500°C | 500°C | 500°C |
Material |
Brushed stainless steel | Powder-coated carbon steel | Powder-coated carbon steel | Powder-coated carbon steel |
Pizza stone type |
15mm cordierite stone | 15mm cordierite stone | 10mm cordierite stone | 15mm cordierite stone |
Pizza stone size |
33 x 33cm | 42 x 62cm | 33 x 33cm | 41 x 41cm |
Opening height |
99mm | 145mm | 82mm | 111mm |
Wood consumption (estimated) |
1.5kg for 10 pizzas | 2.2kg for 10 pizzas | - | - |
Gas consumption (estimated) |
0.34 kg/hr | 0.50 kg/hr | 0.28 kg/hr | 0.59 kg/hr |
Outdoor use only |
Yes | Yes | Yes | Yes |
Learn More | Learn More | Learn More | Learn More |
Still unsure which oven is right for you? Get in touch with us and we will be happy to help you out!
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You take your peel, giving it a shake to slide the pizza off and into the oven, but the pizza refuses to cooperate!
There’s nothing more frustrating than getting stuck (pun intended) on the very last step of making a pizza at home. We've got some tips for you to help you get the perfect launch!
Tip 1
Make sure your pizza peel is always clean and dry before using.
Tip 2
Your peel, dough and toppings should all be at room temperature. Dough is easier to stretch and slide off the peel at room temperature. If you are cold proving your dough, leave it at room temperature for at least 5 hours before beginning to stretch.
Tip 3
Ensure the dough that you are using isn’t too wet. You can do this by adding a generous sprinkling of flour to the dough and peel to prevent the pizza from sticking to the peel.
Tip 4
Once you transfer the dough to the peel, the clock is ticking. The faster you get the dough off the peel and into the oven, the less likely it is to stick.
Tip 5
Check that there are no holes in the dough before adding sauce and as the sauce can create a ‘glue’ effect between the dough and the peel.
Tip 6
Gently but firmly 'shake' the pizza back and forth on the peel before launching to ensure that the dough is moving freely. If the dough sticks, pick up the dough and add more flour to the peel.
Tip 7
If the dough has become stuck to the peel, lift it at one side and give a gentle blow of air underneath: This will create a ‘hovercraft’ effect and your pizza should glide more easily from peel to stone.
Tip 8
Practice builds confidence. Pizzas can sense fear.
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