Disclosure: very much a beginner at this and I'm happy to be corrected on any of it.
My Ooni experience has been very bad. I have an IR thermometer, so I can check the temps: at the back it's 900, at the front 600. This is after an hour of warm-up. If I weren't so stubborn I'd have gotten rid of the Ooni already.
Furthermore, the lack of height means you can't use gravity to slide the pizza off the peel, like you can with a kitchen oven when you slide the rack out. So the pizza tends to stick to the peel and not want to go in. (I know: lots of flour on the peel. I do that.)
I've had much better results with the kitchen oven at 500, preheated for an hour, and a steel.
This article also neglects the art of gluten formation, which lets you stretch the dough without tearing it, AFAIK. Which raises a question for y'all: rolling pin, or hand-stretch? The owner of my local pizzeria, which has been there for 50 years, says rolling pin.
My Ooni experience has been very bad. I have an IR thermometer, so I can check the temps: at the back it's 900, at the front 600. This is after an hour of warm-up. If I weren't so stubborn I'd have gotten rid of the Ooni already.
Furthermore, the lack of height means you can't use gravity to slide the pizza off the peel, like you can with a kitchen oven when you slide the rack out. So the pizza tends to stick to the peel and not want to go in. (I know: lots of flour on the peel. I do that.)
I've had much better results with the kitchen oven at 500, preheated for an hour, and a steel.
This article also neglects the art of gluten formation, which lets you stretch the dough without tearing it, AFAIK. Which raises a question for y'all: rolling pin, or hand-stretch? The owner of my local pizzeria, which has been there for 50 years, says rolling pin.