Going in-depth on an Ooni Pro review today!! And legit drooling about it already.
When we moved into our new house, I knew the backyard would be perfect for a pizza oven. Omied and I had dreamed of having a wood-fired pizza oven someday and we were so excited to make that vision a reality!
At first, we thought about building our own outdoor pizza oven. But as we started researching pizza ovens, we realized that was totally unnecessary, lol. There are some really incredible portable pizza ovens available that are so easy to set up on a countertop or tabletop. Enter the Ooni Pro Pizza Oven!
Ooni Pro Review
Let’s get into the nitty-gritty of this pizza oven review, shall we?? We got the Ooni Pro a few months back, just in time to try it out and make some wood fired pizza over the summer. Let me tell you, once we tried baking our own pizzas at home with our Ooni, we immediately realized that pizza was never going to be the same for us.
The Ooni Pro is great for so many reasons. First of all, it is a multi-fuel pizza oven, which means you have the option of using wood, charcoal or gas. If you wanted to go the gas route, you’d need to get the Gas Burner for Ooni Pro, which is a small attachment that goes on the back of your pizza oven. We have been using wood for our fuel.
Heat: Obviously, the high heat is key for any wood fired pizza oven. We realized just how important the right, high temperature is when we baked our pizzas at a slightly lower temp and they didn’t turn out nearly as good. The Ooni Pro heats up quickly in 20 minutes, and gets up to 932 degrees Fahrenheit. Getting your pizza oven to this high temp is clutch because that way, your pizza will cook very quickly and your pizza crust will be crunchy and delicious on the outside, and soft and chewy on the inside.
Portability: The Ooni Pro (and really any of Ooni’s pizza ovens) is very easy to set up and move around. For now, we have it sitting on a table that would put some tile on top of (to absorb any heat from the oven). Eventually, when we build a countertop bar out there, we’ll set our Ooni on top of that. Easy!
If you are really looking for something that is small and portable to bring to parties or outdoor get-togethers for example, the Ooni Koda or Ooni Karu might be your best bet. But we are loving the Ooni Pro in our backyard and it is easily moveable within our home.
Size: The Ooni Pro is perfect for cooking larger pizzas. We usually make 14-inch pizzas and I personally think anything smaller than that would be too small.
Alright so those are the Ooni Pro specs, but how did our pizza turn out?? What good would an Ooni Pro Review be without talking about the end product? Honestly, the pizza we make with this pizza oven is freaking amazing. Like I don’t want to be dramatic, but it’s pretty life-changing to have an outdoor pizza oven like this. I told Omied that his homemade pizzas made with our pizza oven are some of the best pizzas I’ve ever had.
If I were ranking things, I’d put some of the best pizza I’ve had in Italy at the top of my list, then some of the really fancy SF pizzerias like Flour + Water next, and then Omied’s pizzas made with our Ooni. Like it literally does not make sense for us to order in pizza anymore. It would just leave me wanting…for pizza made with our Ooni Pro.
It’s also just a really fun experience. Getting to experiment with different toppings and flavor combos, watching the pizza bubble in our wood-fired pizza oven, bringing out your masterpiece and appreciating the intoxicating aromas…it’s pretty magical. Especially on a beautiful evening in Napa, it makes for the perfect outdoor night whether it’s just the two of us or we’re having people over.
So far we’ve only made pizzas with our Ooni Pro, but the Ooni website is giving me so much inspo for other things to try cooking in our oven! Sourdough naan, bagels, roasted meats, skillet mac & cheese…oh my. I also really want to try making a pizzookie!! Remember those at BJ’s? Oh and I also want to try doing a Chicago-style deep dish pizza next. So many possibilities with this thing!
Also, if you’re at all confused and wondering if the Ooni Pro is the same thing as the Uuni Pro—it is! Ooni changed the spelling of its name from Uuni to Ooni a couple of years ago. 🙂
Ooni Pizza Oven Accessories
You will also definitely need some accessories for your pizza oven. You’ll want to be sure to get the following:
Pizza peel with a handle – Make sure it is the appropriate size for your pizza oven.
Infrared thermometer – You’ll need this to read the temperature in your pizza oven—v important! It’s really cool, you just point it inside the pizza oven and it reads the temperature inside.
Ooni cover – This is great because it allows us to leave our Ooni outside, covered, rather than bringing it back and forth inside when we’re not using it.
Fire Starters – If you want to go the wood or charcoal route for your fuel.
Pizza oven gloves – Because it gets HOT, y’all.
Ooni cast iron skillet – You don’t need this to make regular pizzas, but I’m thinking we’re going to get this so we can make deep dish…and PIZOOKIE!
Ooni Pro Pizza Recipes
Cool so now that I am totally drooling while typing (why do I do this to myself?? Oh it’s because I love you and want to share awesome foods/finds with you!), I thought that along with this Ooni Pro Review, I’d share some recipes.
So first of all, your ingredients really matter. We’ve experimented a bit and for example, while Whole Foods does have good fresh pizza dough, nothing beats making the dough yourself. Ooni has a great Classic Pizza Dough Recipe that we use. So while picking up pizza dough from the store works in a pinch and your pizza is still going to be good if you use store-bought, you might as well put in a little more effort to make the dough yourself. It’s not difficult and it will take your pizza from good to awesome. Might as well go the extra mile, ya know??
We also like to make the pizza sauce from scratch. Same idea here—you can find good ones at the store, but they’re just not going to beat your homemade pizza sauce. Especially if you make your sauce a day or two ahead of time, it’s really going to let the flavors meld together. Again, Ooni has a great, simple recipe that we like to use for our pizza sauce. And a pro tip here, you really only need a light layer of pizza sauce. I went a little too crazy with the sauce one time and the pizza came out a bit soggy. It was sad.
And then it’s time to pick your ingredients! We have a really cute Italian deli in Napa that we like to get most of our ingredients from. Things like fresh mozzarella balls, burrata, ricotta, prosciutto, pesto sauce, and Italian sausage, and salami are some of our go-to’s. Then we’ll get ingredients like mushrooms, red onion, garlic, and fresh herbs at the regular grocery store.
As I mentioned we have been having so much fun experimenting with different toppings and flavor combs. Here are a just few of our favorites!
Italian sausage, mushroom, and red onion, with a mix of red pizza sauce and pesto sauce. UGH SO GOOD. You’ll cook/sautee these ingredients first over the stovetop and then put them on your pizza to go in the pizza oven.
Salami, sausage, mushroom, red pepper, and ricotta. This one is inspired by one of my favorite pizzas at Capos in SF. They specialize in deep dish pizzas, and their Big Joe pizza has all these ingredients (and more). I had never thought to put ricotta on my pizza before, but after trying this one I haven’t looked back.
Artichoke hearts, onion, basil, garlic, with pesto or red sauce (or both!). Could also add some meat to this one if you like!
Burrata, prosciutto, and basil. You haven’t lived until you’ve had fresh burrata on pizza.
I’m feeling like I should name these pizzas like I’m an actual legit pizzeria. How about: Italian Stallion, The Godfather, Arty Chokes, and Alotta Burrata. 😂
Lastly, I thought I’d include a step-by-step recipe for you so you can get a feel for how the actual pizza making process goes. Here’s how to make the Burrata + Proscuitto Pizza!
- 5.8oz (165g) pizza dough ball
- 5 tbsp pizza sauce
- 3 slices of prosciutto
- 1/2 fresh mozzarella ball, sliced
- 9 oz burrata
- 2 tbsp olive oil
1. Make your dough ahead of time. Instructions for the perfect classic pizza dough are here.
2. Make your red sauce a day ahead of time. Use Ooni's classic pizza sauce recipe.
3. Take your burrata out of the fridge so that it starts to warm up to room temperature. You will put the burrata on after the pizza has come out of the oven and the burrata will be easier to spread if it is not cold.
4. When you're ready to start assembling your pizza, fire up your Ooni Pro pizza oven. Heat the pizza oven to approximately 932˚F (500˚C) inside. You can check the temp by using the Ooni Infrared Thermometer and pointing it at the baking stone inside. As I mentioned earlier in this post, it is really important that you get the temperature right. One time we tried sticking the pizza in at 800 and the pizza did not turn out right at all. You end up having to cook the pizza longer and things get soggy and rubbery.
5.. Stretch your pizza dough out to 14" and lay it on your pizza peel. Spread a thin layer of pizza sauce on the pizza dough (be careful not to use too much sauce or your pizza will be soggy). Add mozzarella slices to your pizza.
6. Slide the pizza from the peel inside your Ooni. Rotate the pizza after the side towards the back of the pizza oven starts to become golden brown.
7. Once your pizza is crispy golden brown all the way around, remove the pizza from the oven using your pizza peel. Place your prosciutto slices on top and then spoon your burrata on your pizza. Sprinkle basil and then drizzle with olive oil.
As you'll see in this recipe, sometimes not all of your pizza toppings are added to your pizza before going in the oven.
If you’ve made it this far, do you have drool on your keyboard/phone screen?? You’re v welcome.
I hope this Ooni Pro review was helpful for you if you’re considering purchasing it. As you can see, we LOVE our Ooni.
Thank you so much to Ooni for gifting us the Ooni Pro Pizza Oven! We’re obsessed.
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