Why don’t pizza restaurants need to do that?
Can an Ooni get to 500°C?
If you’re using it on Venus, yes.
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Can’t wait…
An Ooni inside an Ooni inside an Ooni. Ooniception.
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Not far off, especially on a still, hot day. Ours is the cheapest pellet burner and I’ve seen 470°c on the stone using a digital gun type thermometer.
Thing is tho, if the stone is that hot it tends to burn the underside of the pizza before the toppings are cooked. I would say the optimum range to get a perfect cook is 375-400c.
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I think preconceptions that you need to bake at very high heat means that many people end up with a burnt pizza with a soft middle.
I’ve found it’s about getting the right balance between temperature - time in oven - amount of toppings. I’ve found 1.5 to 2 mins @350c works for the thickness of crust and amount of toppings my family insist upon.
I’ll either get it up to 350c, launch and then turn the heat right down so there’s still a bit of rolling flame, or launch at 300c and turn it up so you get a bigger flame on top to cook the toppings.
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With my gas ooni I find a long heat up to get it really hot, slip it in and switch off the flame to get the base cooking but slow the toppings down a little
Then switch heat back in if needed to finish toppings
My issue is getting the base to cook through properly if I don’t do the above as toppings go too quickly
Go easy on toppings too as others have said, add things like rocket/oarmajano/ charcuterie after it’s cooked can be nice too
Someone has done an AA Venn diagram.
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