Ooni Pizza Ovens

Ooni Pizza Ovens thumbnail Locations: Brattleboro, Burlington, Colchester, Essex, South Burlington, Springfield, Woodstock

ooni pizza oven We love pizza. Like, a lot.

 

It’s something everyone can agree on, and there’s always a way to bring people together for a good slice… even if pineapples are involved.

Join us in celebrating all things pizza. Gather with friends and family to enjoy one (or two, or three….)

We design, make and sell AMAZING pizza ovens. They’re so AMAZING that lower-case adjectives just don’t do them justice.

Right now, we’re selling our pizza ovens all over the world. Hot and fast is how you cook truly great pizza – all of our models get hot as hell (that’s 950°F/500°C last time we checked) and cook incredible pizza in only 60 seconds. Before Ooni, if you wanted pizza that good you had to go to a restaurant or spend thousands on a traditional pizza oven. Not anymore, friends.

 

Why We Do It

Because everyone deserves great pizza, that’s why. It’s a simple idea, but a noble cause that’s behind everything we do at Ooni. We’re working our wee socks off and won’t rest until there’s an Ooni pizza oven in the backyard of every man, woman and backyard-owning child everywhere.

Ooni Pizza Ovens
 
How It All Happened

Ooni was founded by husband-and-wife team, Kristian Tapaninaho and Darina Garland. Before Ooni Kristian and Darina were running an education company to promote creativity, innovation and problem solving within school communities.

Speaking of problems, Kristian had one: he was really getting into making pizza but he was frustrated— ‘my pizzas are good, but they’re not great.’ The pizzas Kristian was able to make at home lacked that restaurant-quality taste that comes from a very high heat. His domestic oven simply wasn’t cutting it.

Kristian went on the hunt for a wood-fired pizza oven to use in his backyard, but the only products on the market were eye-wateringly expensive and bulky. Kristian wasn’t an inventor, an engineer or a product designer, but he knew he had a great idea. After a series of sketches, many prototypes and ongoing backyard testing, Kristian created the world’s first ever portable wood-fired pizza oven. Ooni – the  fast, portable, cost-effective, kick-ass wood-fired oven was born! YES!

 

The Story So Far

Since our launch Ooni has grown into a multi award-winning business that sells products all over the world. Ooni’s founders are so stoked to have brought in a mindblowing team of international dynamos. HQ’d in Scotland we also have Ooni team members in the US and mainland Europe. We live, work, play and hire by our values and we think this shows.

Innovation is core to Ooni and we’ve gone on to release new awesome pizza oven models – including Ooni Fyra 12, Ooni Pro 16, Ooni Koda 12, Ooni Koda 16 and Ooni Karu 12 – as well as hardwood pellets our ovens run on wood, charcoal and gas so now there’s an Ooni for everyone. We also have a range of must-have accessories + Ooni ‘merch’ for pizza lovers.

We are so grateful for Ooni’s passionate community and are pumped to say that our customer + media reviews are outstanding. What’s that? WIRED has named us The Best Pizza Oven? (*Blushes!)

Ooni’s reputation and innovative products have attracted partnerships with some of the world’s most trusted and respected global retailers and distributors. We build partnerships based on authenticity and shared values.

 

Quick Pizza Dough

Dough that takes under an hour from mixing to baking! For the process to work it is key to have a warm place to allow the dough to rest, or using another method as outlined in the recipe. Ideal resting temperature should be 75°F (24°C) or above.

It’s a fairly wet dough so it’s essential to have some dusting flour to prevent the dough from sticking. We don’t recommend using a rolling pin as it knocks a lot of air out, so learn how to hand-stretch your dough balls like a pro

Makes 5 x 250g dough balls or 4 x 330g dough balls

Ingredients

  • 17oz (480g) warm water (40-50c)

  • 1 tbsp (15g) active dried yeast/ 10g instant dried yeast/ 30g fresh yeast

  • 26.5oz (750g) strong bread flour

  • 1tbsp salt

  • 1 ½ tbsp olive oil 

  • 3.5oz (100g) semolina or rice flour for dusting

Directions

  1. Place 3 heaped tablespoons of strong bread flour and whisk into warm water. Once whisked, add the yeast and whisk again. Leave in a warm place for around 5 minutes until the mixture is frothy.

  2. In a large bowl, add half the flour, plus the yeast mixture and mix well. Add the salt and remaining flour to the mix. Turn out onto a lightly floured surface and knead for 8-10 minutes. Drizzle the bottom of the bowl with olive oil, place the dough ball back in the bowl, drizzle oil on top. 

  3. Cover the bowl with plastic wrap and leave in the sun or another warm place for  20-30 mins, or until the dough has doubled in size (whichever comes first). Alternatively, you can put warm water in an empty proving tub, put the dough in another proving tub and sit the dough proving tub over the proving tub filled with water.

  4. Divide the bulk-proofed dough into 5x250g balls, or 4x330g balls. Ball up the dough, ensuring the tops of the balls are smooth. You can find out how to do so here. Brush with olive oil or warm water, cover with plastic wrap and leave somewhere warm for 15-20mins, or until doubled in size.

  5. While the dough balls are resting, fire up your Ooni pizza oven, set up your ingredients, and get ready for a pizza the action!