🧲🌪️🍕Hey, doing something new here! I’ve been wanting to have more in-depth conversations with our team about the products we make here at @oonihq so a few months ago I caught up with @brynburbidge to talk about the rotating stone product and the project behind it.
I’m doing it all on this new YouTube channel that I’m calling The Founder’s Table. Link in bio, give it a watch, leave comment which product I should cover next and subscribe to the channel to stay in the loop! ✌️
• spicy eggplant flatbread •
a special little flatbread to be eaten solo on a sunny balcony or paired with a whole summer spread for all your friends! chillies and eggplants get charred and mixed into this incredibly delicious little condiment, tons of parm, good evoo, all on a crispy and fluffy flatbread. the @oonihq Koda 2 is an absolute game changer for sun season, sets up in seconds, absurdly high heat in no time, and a level of char (aka flavour) that you just cant get from a home oven.
recipe in my substack <3
Official permission to upgrade your backyard. 🍕🔥
Our Memorial Day Sale is live: 20% off almost everything* and $100 off Halo Pro bundles.
Pizza season starts... now. Shop via the link in bio.
*T&Cs & Exclusions apply | Ends May 25. Excludes Australia & New Zealand
The new @oonihq Rotating Pizza Stone is HERE! Want to make effortlessly excellent pizza every time? Then read on! Now, I’m not going to lie, I was kind of reluctant to instal this upgrade. Part of the joy of pizza making for me is getting to watch my pizza like a hawk and turn it myself when I deem it necessary, aiming to get the perfect bake every time. Sometimes I succeed, sometimes I don’t, but that’s the challenge! Well, this scepticism lasted all but a few moments from simply opening the box! As I unpacked the contents I was jumping around like a kid on Christmas Day.
The installation was so easy, particularly for someone like me who struggles to follow instructions and has the attention span of a gnat! 15 mins of light tinkering and we were good to go. These rotating stones have been individually designed for each of the new Koda 2 ovens in the range. For the Koda 2 Pro you get a whopping 18 inch circular stone, with side elements that fit around it. It looks very smart indeed. The motor attaches to the underside of the oven, and a wire connects this to the Digital Temperature Hub. When you get a small white dot showing in the top left of the DT Hub screen you know you’re connected and ready to rock! A simple press and hold of the button on the motor unit turns it on. An orange light will illuminate indicating the LiDAR sensor is ready, then simply swipe your hand or pizza peel infront of it, the light will turn white and your stone will begin rotating. Swipe infront of it again and it will stop. It’s that simple. You preheat your stone as you would normally. I always give mine 40 mins on full flame to get it fully saturated, but if you’re just making the one pizza you’re good to go in 20mins. The key takeaway from this post? IT’S SO EASY! Launch your pizza, let the rotating stone do the work, and you will have the most wonderful, even bakes ever! I can’t wait to show you more bakes with this stone, but for now, have a swipe through these little vids of my first day using it! Any questions, just drop me a DM or leave a comment and I’ll answer as best I can.
#doughandbehold #ooniambassador #oonirotatingstone #ooni #pizzalover
Summer soirée’s powered by Ooni Koda 2 range. 🍕 From pizza on the patio to sizzling steaks, your Koda 2 not only delivers high temperatures but a wide range wide range of backyard menu options. What are you making in yours? 🔥
Happy Sunday Sarnie Day folks!
Today I’m sparking up my trusty @oonihq Volt 2 to deliver an absolute cracker of a snack, literally!
Inspired by the famous Focaccia di Recco, I set to work.
I take two 170g romana dough balls, rolled as thin as you dare. ( Romana dough recipe link in Bio) then grab a tub of delicious, creamy Stracchino cheese and spoon onto the base, adding freshly made pesto, (for the pesto recipe check my post from a few days ago!) a grating of parmesan and a drizzle of olive oil.
I then take the second rolled out dough ball and gently place it on top, pressing down around the edges so none of the melted cheese escapes, then trim away the excess dough so you have a nice 12” sandwich.
With a sharp knife carefully make little cuts over the raised cheese areas. This will help the cheese melt and ooze all over! Add a final drizzle of olive on top and sprinkle of sea salt
Launch Into the Ooni Volt 2 at 400°C / 752°f for 2–3 minutes until the top is nicely browned, then remove from the oven and slide onto a slicing board.
The stracchino melts into every layer, the pesto oils make it impossibly crispy, and the whole thing comes together with just a handful of ingredients. The simple ones are always the best!
Slice into squares and try not to eat the whole thing. 👀
Are you going to give it a go?
Drop a 🧀 below if you’re in!
#doughandbehold #ooniambassador #sandwich #pesto #focacciadirecco
Forget the crowded cafe reservations. We’re turning the backyard into the ultimate artisan bakery this weekend with a little help from @ArtisanBryan . ☕️🔥
While the Ooni Koda 2 Max is famous for world-class pizza, its massive cooking space and dual-zone heat make it a powerhouse for brunch. We’re talking a sky-high, laminated crust quiche that brings that "backyard BBQ" smoke to a delicate French classic.
Quick, easy (once that dough is ready!), and incredibly tasty. Whoever you’re treating this weekend, they deserve an Ooni brunch.
Me and my @oonihq Koda 2 Pro will be making magic all summer… I made this insane Peri peri chicken juicy, charred, dripping in that spicy, tangy sauce… and the pita? From dough to DONE in seconds, turn the dial, hit that crazy high heat, and you’re getting real-deal, restaurant-style char without overthinking it. Chicken cooks fast, and pita puffs instantly #OoniPartner #Koda2Pro
The long stretch in the evenings are made even better with the Ooni Koda 2. But @ArtisanBryan has the perfect sourdough pizza recipe made hands-free with the Ooni Rotating Stone to make al fresco dining a breeze.
Recipe below or tap the link in the bio. 🔗
The Recipe 🍕
Ingredients
Levain: 50g sourdough starter, 50g “00” flour, 50g whole-grain flour, 100g warm water.
Final Dough: 310g warm water, 200g levain, 10g sea salt, 425g “00” flour, 75g whole-grain flour, olive oil.
Method
1. Build Levain: Mix levain ingredients in a jar. Cover and let double in size (3–4 hours).
2. The Mix: Dissolve salt and 200g of your active levain in warm water. Gradually mix in flours by hand. Let the dough rest for 10 minutes.
3. Knead: Knead by hand (15 mins) or stand mixer (10 mins low, 2 mins medium) until the dough is smooth and bounces back when poked.
4. Bulk Ferment: Shape into a tight ball, place in an oiled bowl, and cover. Let sit at room temperature until doubled (approx. 3 hours).
5. Ball & Cold Proof: Divide into 3–4 equal pieces. Shape into smooth balls and place on a floured tray. Cover and cold-proof in the fridge for 24 hours.
6. Prep: Remove from the fridge 2 hours before baking to reach room temperature.
7. Fire It Up: Preheat your Ooni to 950°F (500°C).
8. Bake: Stretch, top, and launch! Cook for 1–2 minutes, rotating for an even char.
Slice, serve, and enjoy! 🤌
For pizza pies and shepherd’s pies. 🥧 The Koda 2 range of ovens redefines what a pizza oven can do, and what you can do with it. What are you making in yours?
My friends over at @oonihq challenged me to make the ultimate Smashburger pizza…. And this didn’t disappoint!!
Cooked both the Smashburgers and the pizza in my @Oonihq Koda 2 and I got to use their new Rotating stone which is a huge game changer! A perfectly even cook with no manual turning!
Pickle de Gallo recipe:
• 1.5 cups dice dill pickles
• 3/4 diced red bell pepper
• 3/4 cup died white onion
• 1/4 cup pickle brine, add more if needed!
Just combine the ingredients in a bowl, mix, and cover for 20-30 mins and refrigerate until ready to use!
#smashburger #pizza #cheeseburgerpizza #oonipartner #ooni
