No the cook time per pizza is about 3 mins. After the first pie is done I reheat the stone for 7-10 mins. I updated my post bc my instructions were kinda vague but I’m also on beer 4.
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This is where I rather go to a pizza shop, order and just sit back.
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Yes but @js76wisco doesn’t have to drive home after four beers…
Reheat time on the Roccbox is a lot faster. Only about two to three minutes.
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Were you talking to my wife?
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V2 included some broiled veg…. Basil oil… and multiple bottom hole issues and stone vandalization
Made 4 and new friends were happy.
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Um no - but judging from your contributions to this and other threads I am sure your wife is a lovely person with whom I would be honored to talk to and congratulate her on both her perceptive insight into spousal selection and her endless patience coping with her brilliant decision.
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And she can commiserate with my wife of 33 1/2 years on how to deal with ridiculous foodies when you hate; anchovies, mushrooms, 5 spice, molluscs of any type, truffles (really - truffles - they aren’t really mushrooms), hot peppers, Neapolitan pizza, Chinese black vinegar, raw fish in any form (explains why I never comment on sushi threads…), duck, goose, blue cheese, chicken feet, yogurt, beer…it’s worth it to be married that long but it has hampered my cooking a bit.
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Haha that’s a very specific list of dislikes. My wife’s list is much shorter but the things we do for love.
I wish I had known that the Roccbox only takes a few mins to preheat. That may have changed my decision on the Ooni. Easier when you’re making 4+ pizzas every times.
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Damn bro that dough looks amazing. You using your sourdough bread recipe or something else?
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yea it’s the sourdough i’ve been keeping for some time now. 50g sour, 160g 00, 105g water +salt and 2 day cold ferment.
i can make that crust to be a huge bubbly circle but i’m living with a couple of crust avoiders so i’m punching it down and saucing almost to the edge
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I have a few in the house too. Trying to find a place I can trade them in.
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pairing pizza with caesar salad works well… best “crouton” around
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Luckily, my guy loves the crust so eats what I don’t 
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Joining the club!
Been experimenting this weekend with the household’s new favorite equipment.
Notes:
Didn’t make my own dough. Going to temporarily use dough from our local pizza place for now while I figure out how to use the equipment and get an understanding of the oven and hot spots.
900+ degree heat is no joke. I find I can better manage cooking and turning at 750-790 degrees.
Curing the stone this week and using residual heat to cook steak and chicken was fun. Thanks to @hppzz for the tips!
I need to clean it tomorrow.
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@attran99 nice looking pizzas. It takes a while to get used to the heat and you have to be very actively involved or the pizzas burn quick. I still haven’t ventured into cooking proteins in the oven on cast iron. It’s on the list.
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just heat it up for good 30 min on high and it’ll clean itself. Once you start using wood, the outside will get soot on it, this product is amazing to clean it.
I love just preheating on gas, tossing some almond wood chunks in there at the same time and then it’ll self ignite, and when it gets to temp, shut off the gas and cook on wood embers. honestly, i think i’ve cooked 75% proteins and vegetables and the 25% rest pizzas and flatbreads. Learning to cook with live fire is definitely something new and enjoyable. knowing when you want flame and when to use embers. everthing below cooked in the pizza oven The halibut bones was my favorite. sorta just threw it in next to the embers as what the heck and 10 minutes later it was perfection.
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Test weekend #2 results:
Fusion pizzas on the mind because everyone wanted something different.
BBQ chicken pizza…surprisingly successful. The thinly sliced red onion, cilantro, green onion, and smoked mozzarella made the pie sing.
Not pictured…bulgogi pizza. We had bulgogi lying around and paired it with Thai basil, cilantro and fresh mozzarella. Kimchi on top made it perfect.
Microgreens on top is also a good idea.
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I don’t know if I or someone mentioned this but I cut things like peppers, onions even mushrooms on my mandolin and then put between layers of paper towels. Gets rid of a ton of moisture.
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That is a brilliant idea!