Melbourne

bought a little 12" ooni fyra the other day and gave it a kick in the guts last night. pumped out a margherita and a pepperoni pie. each pie took a little over a minute to cook.

i think i focused a little too much on getting a high temp, something difficult to do with my other pizza cooking options. first one came out with a bottom that was burnt evenly across the whole bottom (though the carbon layer was very thin), the second one i dropped the temp of the stone about 50c and it came out much better, but i probably need to drop it a little more, and let the pies cook for a little longer. the dough was fully cooked, but some of the toppings (like buffalo mozzarella chunks) didn't have time to melt fully. the pepperoni did cup though.

i think i also need to blend my pizza sauce (usually i like it chunky) but on a small 12" pie cooked super fast it can lead to a bit of unevenness, and makes it harder to get the sauce much closer to the edges which i also need to do (with the cheese too), as large rising edge crust caused the ingredients to shift towards the middle.

after 2 pies we were full (puppers also got a slice each, and the cats got some pepperoni), but i reckon next weekend i will do much better. still, they were fucking delicious and pretty damned good for a first poke. apologies for unappealing torch-lit pizza pic, gets dark early these atm.

the machine itself is pretty easy to operate, just runs on hardwood pellets, though it can only store about 15 mins of pellets at a time, so you need to keep topping it up. getting pizzas into and out of the small aperture is pretty easy too. seems like a pretty good contraption, and i reckon it wont be long before i have a technique down to pump out ripper pizzas.