The Best Outdoor Pizza Oven Accessories
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
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Ooni Links
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► Bamboo Pizza Peel - thebarbecuelab.com/recommends...
► Perforated Metal Pizza Peel - thebarbecuelab.com/recommends...
► Spiral Dough Mixer - thebarbecuelab.com/recommends...
► Turning Peel - thebarbecuelab.com/recommends...
► Infrared Thermometer - thebarbecuelab.com/recommends...
► Grizzler Plate - thebarbecuelab.com/recommends...
► Oven Brush - thebarbecuelab.com/recommends...
► Wood Pack - thebarbecuelab.com/recommends...
► Ooni Covers - thebarbecuelab.com/recommends...
► Ooni Tables - thebarbecuelab.com/recommends...
► Toppings Station - thebarbecuelab.com/recommends...
► Ooni Karu 16 - thebarbecuelab.com/recommends...
► Ooni Koda 16 - thebarbecuelab.com/recommends...
► Ooni Frya 12 - thebarbecuelab.com/recommends...
► Ooni Koda 12 - thebarbecuelab.com/recommends...
► Ooni Karu 12 - thebarbecuelab.com/recommends...
► Shop our favorite products:
thebarbecuelab.com/shop/
Outdoor Cooking Appliances
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► Pellet Grill: thebarbecuelab.com/recommends...
► Offset Smoker: thebarbecuelab.com/recommends...
► XL Kamado: thebarbecuelab.com/recommends...
► Gas Grill: thebarbecuelab.com/recommends...
► Outdoor Griddle: thebarbecuelab.com/recommends...
► Pizza Oven: thebarbecuelab.com/recommends...
Accessories
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► GrillGrates: thebarbecuelab.com/recommends...
► Grate Cleaning Brush: thebarbecuelab.com/recommends...
► Grill Cleaning Spray: thebarbecuelab.com/recommends...
► Grilling Gloves: thebarbecuelab.com/recommends...
► Nitrile Gloves: thebarbecuelab.com/recommends...
► Apron: thebarbecuelab.com/recommends...
► Grill Tools: thebarbecuelab.com/recommends...
► Large Spatula: thebarbecuelab.com/recommends...
► Burger Press: thebarbecuelab.com/recommends...
► Vacuum Sealer: thebarbecuelab.com/recommends...
► Pork Racks: thebarbecuelab.com/recommends...
► BBQ Sprayer: thebarbecuelab.com/recommends...
► Cooler: thebarbecuelab.com/recommends...
Fire Starters
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► Electric Fire Starter: thebarbecuelab.com/recommends...
► GrillGun: thebarbecuelab.com/recommends...
► Lump Charcoal: thebarbecuelab.com/recommends...
► Smoking Pellets: thebarbecuelab.com/recommends...
► Fire Starter: thebarbecuelab.com/recommends...
► Kindling Cracker: thebarbecuelab.com/recommends...
Thermometers
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► Instant Read Thermometer: thebarbecuelab.com/recommends...
► Infrared Thermometer: thebarbecuelab.com/recommends...
► 4 Channel Thermometer: thebarbecuelab.com/recommends...
► Control Fan: thebarbecuelab.com/recommends...
► Probe Storage: thebarbecuelab.com/recommends...
Outdoor Kitchen
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► Doors & Drawers: thebarbecuelab.com/recommends...
► Refrigerator: thebarbecuelab.com/recommends...
► Ice Maker: thebarbecuelab.com/recommends...
► Sink: thebarbecuelab.com/recommends...
► Gas Grill: thebarbecuelab.com/recommends...
► Pro Burner: thebarbecuelab.com/recommends...
► Griddle: thebarbecuelab.com/recommends...
► Pellet Grill: thebarbecuelab.com/recommends...
0:00 Introduction
1:!2 Bamboo Pizza Peel
3:32 Metal Pizza Peel
4:59 Perforated Metal Pizza Peel
5:57 Turning Peel
7:58 Infrared Thermometer
10:02 Grizzler Plate
11:35 Oven Brush
13:42 Ooni Wood Pack
16:48 Ooni Cover
18:40 Ooni Table
20:29 Ooni Toppings Station - แนวปฏิบัติและการใช้ชีวิต
The name of this, TH-cam video is the best pizza of accessories, but this is only one brand!
Great video and really nice review of accessories.
Thanks a lot for the great details and the high quality review 👍
My GE microwave from 2005 finally crapped out. At first th-cam.com/users/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
Enjoyed this video. Very informative and good information thank you
Great video! Keep up the good work
Great video thanks
You bet!
Nice video, although it only shows Ooni products, which are a bit pricey. I bought a cheaper slotted metal peel on Amazon that I'm really happy with, but I did buy the Ooni turning peel because I like the particular design. Other than that, I found a better multipurpose cart for the oven with closed storage and more space on the top sides. I haven't bought a thermometer because I find that the stone temperature is just right as long as I get the Ooni Karu 16 up to 750 Fahrenheit and keep it at that temperature for about 10 to 15 minutes. I don't worry about the stone getting too hot because you can cool it down with cast iron or by opening the door, or you can just lift the pizza up with the peel to keep from cooking the bottom too fast. However, since I cook with wood and lump wood charcoal, overheating the stone is rarely an issue.
As for wood fuel, I use wood scraps from woodworkers in our family. They also have a planer, which is great because the planed "slices" of wood work great as fire starters. Lump wood charcoal is a great addition to maintain good heat and can be purchased at any local DIY or ACE store. I am currently looking for a cover that will fit perfectly without the chimney, since I always remove the chimney once the oven cools down. I may end up making one, although I found one for $16 that almost fits perfectly, so I may just sew on a small patch for the rear burner attachment.
Can you post links to the non ooni things you purchased like the table. Thanks
Cool! Do you maybe have a link of that iron peel and table?
Another very helpful video! Thanks you. Have u ever considered having an Indy-based meetup / BBQ? That would be very cool for the community.
Hi Criss, It's something we've considered, but haven't pulled the trigger on it. I've watched other creators try having a local meetup with 300,000 subscribers on TH-cam, and 3 or 4 people show up for an event. So, I just figured that we didn't have the interest yet. If that's incorrect, then we'll look into it, but for now it has just been a future plan.
Thanks for this. Just in the process of choosing which Ooni to get and what options to buy.
Thanks for watching, and best wishes on your purchase.
Can you PPPLLLLEEEEAAASSSSEEEEEE do a video in your karu 16 of how to light and when to put the wood in? I'm planning on doing an all wood cooks in my karu 16 and this is my first oven. Seeing a fire light and maintained for temp with all wood would be helpful. I haven't found a all wood video here yet.
Hey Double2706, in our Karu 16, we usually use wood combined with charcoal for our fires. We can do all wood fires, but getting the wood to the right size is a pain in the butt when you don't buy it by the pack from Ooni, so we tend to start it up with wood in the middle surrounded by charcoal, and then let the charcoal become the coal bed that lights the rest of the wood we put on top. The hot coals will pretty much instantly light the wood we put on for a temperature boost while we're cooking, and we let the thermometer tell us when it's time for a new piece of wood. If we're 50 degrees under our target temperature, it's time for more wood. That's pretty much how we run ours.
I got a cover on Amazon that is just like to ooni straps underneath and elastic
Good video, Ooni's accessories are pricey, but are quality, it's a shame they don't make a 16" version of poriferated peel. My favorite Ooni accessory is probably their scale. having a full sized gram scale and a small 10th gram scale in 1 unit is super nice for weighing your stuff to make dough.
If anyone is going to buy peels for a Ooni or similar sized oven, if you don't buy the Ooni ones. Be sure to check for how long the handle is. I almost ordered one with a 48" handle. Then I realized I'd be 3 feet away from my oven, which would ridiculous lol.
I haven’t tried the scale yet, I’m going to have to check that out. Thanks for the tip!
Great video!! I’m hoping these videos will get my husband to pull the trigger and buy a pizza oven 😉
My wife and I both love our outdoor pizza ovens. We're incredibly excited about Spring and warmer temperatures so we can just sit outside around the ovens, invite friends over and cook.
Wait, a wife hoping her husband buys a pizza oven? That's about as backwards a comment as I've seen. I hope he buys one, you're definitely a keeper.
@@Bigheadedwon haha! Thanks! I bought a Blackstone last year but honestly we’re both foodies.
@@TheBarbecueLab
How do I keep my pizza from burning if I pull it before the top edge crust burns the bottom and middle is t very crispy if I leave in too long the tip edge gets charred too much
@@kevinpeyton33 whenever I run into that, it's usually the heat of the oven that's the issue. If your top crust is burning before the bottom is done, then either 1 of 3 things I'd do to fix it. First, if you put too much sauce on the pizza, there's hardly anything that can be done to get the bottom crust crispy at super high heat. There's just too much moisture and too little time to get it crispy. If you like sauce, then I'd lower the heat to in the 600ish range and cook the pizza slower. The second thing to consider is what type of crust you're making. Depending on your recipe, it might not be designed for a crispy crust, and that's worth looking into. Lastly, I'd make sure you have an infrared thermometer to check the temperature of the stone before you launch a pizza. I build my fire over the portion of the oven where I'm planning on launching pizzas, and I let the wood burn down to coals in that area before pushing them over to the left side. That's where my brick gets its heat to crisp a pizza crust. Check out those 3 things, and see if one of those isn't the culprit.
Two questions. Does the metal bristle damage the stone? Also I need a heat proof brush so I can brush away excess flour in between pizzas? If this is not heat proof, any recommendations of a pizza brush that is stone safe and heat proof? Thanks.
Great video - new subscriber. I still have difficulty launching pizza from the slotted peel - always seems to get gummed up. Any suggestions on how to properly user this, as I’m definitely doing something wrong. Thanks!
Add a layer of flour, or better semolina, or even polenta onto the peel - that will help. Keep pizza on peel for as short a time as possible. If you're adding toppings while on peel, give the pizza on the peel a shimmy back and forth occasionally to make sure it's moving freely. Make sure to do that last thing before going near the pizza oven to make sure the pizza will come off the peel when you're putting it in - that's not the moment you want to discover it's stuck - discover that before trying to get it into oven and you'll avoid disasters like pizza half in oven and half on peel, or having to aggressively push pizza off peel into a lump in oven, with toppings falling off
What would be the difference between the utility peel and the turning peel?
If i have a 16’ koda, is it better to have the 14’ ou the 16’ peel? Tks
Why didn’t I watch this before I bought my stuff!!
Should the stone turn black over time. I assume from flour and corn meal or whatever is used to help the pizza slide off it will get black is there a where to clean the black or is it best to just scrape off any loose stuff but the black is ok. Thanks
On both the Koda 16 and the Karu 16 that we've reviewed here, neither of the stones got very black. There would be some burned up flour on them from time to time, but I just brush that out the front before I light it up for the next cook. Ooni recommends flipping the stone over every now and then to let the underside clean while the other side is in use. That usually takes care of any black residue in my experience.
@@TheBarbecueLab ok thanks is it recommended to ever run under water only to clean or is part of it the stone seasoning with every cook. I bought the ooni brush so maybe that will help clean it up.
Why do they use aluminum tools instead of stainless steel like Solo Stove?
Good videos, but they do seem a bit infomercial ish. Is Ooni paying these guys?
Do you use propane to make your pizzas if so how many pizzas do you end up getting out of one tank thanks
I guess it depends on which oven you're referring to as we have a couple. If you're looking for information on the Ooni Koda 16, then with that oven we made pizzas with propane, yet I didn't ever count the official pizza amount per tank of propane. One tank of propane would last us all summer, and we'd cook 60-100 pizzas in that time in that oven probably, and that's counting warm-up time to get the oven to temperature. So, it was never such a short amount per tank that I was ever bothered by it. If anything, I couldn't believe how long a single tank would last.
@@TheBarbecueLab Thank you so much for that yes I am looking into buying Koda 16 And I was so curious to know if the propane lasted a decent amount of time or is it going to be something I am constantly refilling every week or two
In my experience, it lasted longer in the Koda 16 than it did on a 4 burner gas grill. I'd say you can get a couple of months use before it would need refilled, and that's way more cost effective than any of my charcoal or pellet grills right now. Best wishes on your purchase! Here's a link that supports us if that's helpful. shareasale.com/r.cfm?b=1232202&u=2311490&m=82053&urllink=ooni%2Ecom%2Fproducts%2Fooni%2Dkoda%2D16&afftrack=
How about hardwood chunks at HD?
The Ooni table looks amazing, but it’s price is too high for me. If someone would have an cheaper alternative, please let me know!
The topping station would be great for nachos as well….
That’s a great call right there. We’re doing nachos for Super Bowl, and now I might break this out for the game. Thanks for the idea!
Brought to you by ooni... 😂
Hahahahah right
Irregardless isn't a word lmao
Irregardless, it's fun to use.
@The Barbecue Lab one of my favorites 😍
They say that after using the oven for awhile to flip over your stone and the heat will burn off a lot of the debris.
I have a feeling you eat a lot of Pizza.
I just discovered your fabulous channel and at the same time I have discovered CAPUTO fioreglut ( gluten free flour) which is the most fantastic GF flour to make pizza! I made pizza in my kitchen oven and the result was unexpectedly good! I am ready to invest in a pizza oven but don’t know which oven and peel to use with this Caputo GF flour. Could you pleeeeeaaaaase make a Caputo GF flour and tell us, gluten problematic people, which oven and pizza peel/peels to buy??? I would be soooooo thankful.
I’ll have to look for that GF flour. I haven’t seen it yet. Not knowing what the package recommends for temperatures it would be hard to speak to until I had more information.
@@TheBarbecueLab Thank you for your response! . I live in South Africa and I could find it in a little Italian specialty store. I am sure you can find it online. There are videos on TH-cam showing how to use the flour but unfortunately none of those pizzas end in a Ooni oven but in a conventional kitchen oven.
Drink every time he says peel.
sadly the topping station has been discontinued
Interesting. It’s showing in stock for me right now. I wonder if it’s a future discontinuation and they’re still selling stock until it’s gone? I don’t see discontinued on my cart.
This is staight up commercial. Even if it is not, it is lazy. You can do better
it's easier to launch a pizza off the Ooni Peel if you don't build the pizza on it, it's got longer to stick to it...
We've been refining our building pizzas on the countertop and transferring them to the peel fully assembled. Finally got there in the past two weeks, but semolina flour was the secret for us.
let it burn off
(0
horror gas burner
This has to be a sponsored video... 👎
I would wonder if the holes of the peel may increase the friction between the surface of the peel and the dough. I would say the advantage of the holes are just for removing the excess flour from the under side of the dough, prevent the excess flour to be bring to the oven brick.