Indoor !!! Roccer
Had a look at these the other day. I has the rolling top flame want.
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Youāre not supposed to use it indoors so Iāve got it set up in the outbuilding with the patio doors open.
Lots of faff, even more fail 
Couldnāt get first pizza off the peel and onto the stone. Finally shoved it on where it proceeded to incinerate 
. Pizza stone covered with the soggy middle of the pizza.
0/10. Shambles
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SHAMBLES!
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Write a stroppy letter to the Which test team and buy an Ooni 
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needs semolina flour on the paddle first
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Yup, and Iām not a fan of a perforated peel either after that debacle.
Base was stretched way too thin for a first go 
Operator error.
was the dough a bit wet & sticky too?
Out of interest have you got an IR thermometer to see how hot the stone is getting?
Well, a funny thing, I donāt think so until I tried to persuade it into the oven.
Not yet. Thereās a thermometer on the unit but what the fuck thatās reading I donāt know.
A couple of things Iāve learnt since getting the Ooni.
It doesnāt hurt to heat the stone up in a conventional oven first provided you can safely transfer it to the Ooni.
Pellets must be dry dry dry. Best stored in a metal container with a bag of dessicant in with them.
Itās quite easy to drag down the temperature inside and it doesnāt work well unless you can get it back up to 400. The older Ooni allowed you to easily excite the burning pellets the newer version requires you to poke around with a stick down the filler pipe. It can also be helpful to fan air in through the grille at the back.
I would like the thing to have more thermal mass. Need to look at that & see what might be done.
In life it transpires, the solution to most things is: Bitumen
I deliberately bought the gas version to have less faff on getting the right heat. I just fucked up everything else.
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In this case it may be clay/mud. Do need to see if I can bulk up the stone too
And here we have the first mistake
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But not the biggest.
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spooky.
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Youāve exactly described my first attempt. I now use a cheap wooden pizza launcher and only use a perforated paddle for turning and taking the pizza out. Iāve had no ācalzoneā incidents since!
I made 3 pizzas for the family on Sunday and they all turned out brilliantly. Stick with it!
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Itās definitely a lack of skill and experience on my part. I used @Stepmotheratomicbomb 's dough recipe which worked well, and I made a nice sauce from fresh San Marzano tomatoes. It was after that point I made a number of very avoidable errorsā¦