How I Light the Ooni Pro Wood-fired Pizza Oven | Step by Step

Hello! Today I show how I light the Ooni Pro Wood-fired Pizza Oven - step by step. I hope you find it helpful!
I love cooking pizza, showing them on here and learning from them! Have fun and enjoy your pizza with family and friends!
Pizza Dough:
500g Blue Caputo 00 Flour
300g water
9g salt (dissolved in water above)
0.6 g dried yeast (fluctuates with local climate)
24 hour bulk room proof
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[@lenkomsa1399]

After going back and forth for weeks between a ooni and a roccbox I finally ordered a roccbox. I do love your ooni pro videos and notice it heats much faster than a roccbox with wood!

[@Got2EatPizza]

Excellent! Have fun with your new oven. Pls let us know how it cooks! Thanks! 😀🍕👍

[@jonnomra]

Ace videos. Thanks for making them. You were the catalyst for me buying an ooni pro that arrived yesterday (instead of starting an expensive and slow to build brick oven). First pizzas today hopefully! On lighting fires... Look for electric fire starters. I have a looftlighter that I love but an electric paint stripper works fine too. Just point it at the coals for 30 seconds. No gas no chemicals no fuss. Also for charcoal look for restaurant grade lumpwood. It is in much larger pieces that give a controlled consistent burn. It would solve your chimney starter problem too. I do a lamb or pig spit roast every year and wouldn't use anything but restaurant charcoal now.

[@Got2EatPizza]

Thanks! Ah - great tips - thankyou! Looftlighter. I’ll have a look for these - 👍! Enjoy your Pro! I was thinking about building a clay oven but the weather has been wet and tbh - I don’t have the spare time. The Pro is 👌!

[@jonnomra]

@@Got2EatPizza first Pizzas were indeed epic. My wife is gluten free and her's were less epic... But experimentation will solve this.

[@Got2EatPizza]

Fantastic! Absolutely - a bit of tinkering with the recipe!

[@mocheford]

YAAAAY !! My wish came true, you made that video ! Thank you

[@Got2EatPizza]

I enjoyed making the vid - thanks for asking me to do it! 👍😀

[@AndrewWorkshop]

Great video, thanks for making it, was curious how long it took to heat up. I'm working on building a propane powered pizza oven.

[@Got2EatPizza]

Thanks! It didn’t take long. No wind and mild outside temp are factors. Good luck with your oven - something I would never be able to accomplish. I can just about use a gas canister safely!

[@petemcdonald8894]

In love with your voice :) ~ so precise and not too public school pretentious whereas mine is a comp' mongrel scampering around the local rec' park

[@Got2EatPizza]

Hi! Thanks for the kind feedback! That's funny!

[@petemcdonald8894]

@@Got2EatPizza Just nice to find this channel, just received a Pro having seen a friend using a new Uuni.... now just got to source ingredients hmmmm yes not so easy. Keep your toppings on top and your plastic well away ;)

[@Got2EatPizza]

I've learnt my lesson!! Enjoy your lovely new Pro!

[@julioalmaraz09]

How hot can it get if I use only charcoal? I’m thinking of buying an ooni and I have a lot left over charcal from my grill that stopped working. I want to use that up before investing in wood. Thank you, I learned a lot from this video.

[@Got2EatPizza]

Hi - thanks so much! It’ll get very hot with the charcoal.....but you will need the wood for the flame...so you’ll need to get some kindling or hard wood put on the charcoal a few mins before the pizza cook to get that wood-flame going at the back to cook the pizza. The flame needs to come up and over the pizza stone to cook the toppings. Just having a flame in the burner will not be enough. 👍

[@julioalmaraz09]

Got2EatPizza i see, thank you so much for replying and for the info. I’ll be sure to buy some wood after my ooni arrives.

[@rickramirez462]

Very informative and your voice is very relaxing. lol thank you for the information.

[@Got2EatPizza]

😊 thank you!

[@lenkomsa1399]

That was a excellent and detailed explanation. Thank you very much.

[@Got2EatPizza]

Thank you! 😊

[@francescocampisano2226]

Great vid. What type of wood do you use for kindling and logs?

[@Got2EatPizza]

Thanks! It’s birch..but I’m going to add bits of oak to see if it affects the pizza taste in any way.

[@leguirerj]

I enjoy your videos as well! Keep them coming!

[@Got2EatPizza]

Thank you!! 🔥🙏

[@italyhound]

If you want to keep temps lower like for NY style pizza, for example, how do you keep from going too high? Close vents to keep temp lower?

[@Got2EatPizza]

Hi! There is a lever on the chimney that controls air flow and also just inside the oven - 2 vent holes. 👍

[@foodiepappa]

ive seen it used upside down before if that helps (the chimney that is if you had bigger chunks of lumpwood)

[@Got2EatPizza]

Thanks! Since this vid I’ve given up on the chimney and jut load the grate on the Pro up!

[@charlescarlson8283]

Nice show and tell video. Were the pizza?

[@Got2EatPizza]

Thanks. No pizza on this one -the vid would’ve gone on forever!

[@1502santiago]

would be nice if you do the same with the ooni karu, thanks so much !!

[@Got2EatPizza]

Hi -sure - will do this soon ! 👍🔥

[@1502santiago]

@@Got2EatPizza thanks a lot, would be really helpful

[@alex-dk2rj]

Do you add more charcoal when you add a second log?

[@Got2EatPizza]

Hi - yes you can for a more efficient and longer cook. 👍

[@justlookingalso]

Thank you, great info !!

[@Got2EatPizza]

Thanks! 👍

[@Mormielo]

The only way to use the chimney efficiently is with bigger size charcoal lumps as far as I can see. And the small pieces falling down is only one of the problems. If you somehow manage to keep them on they tend to form a "plug" that blocks airflow and it takes forever to lit the whole chimney.

[@Got2EatPizza]

Hi! Yep - I light only in the grate now - much easier! 👍

[@mikesimek6448]

I'm not being negative, I'm researching to see if this is something I wanna get into. This seems like it's very involved to just even light it.

[@Got2EatPizza]

Hi - I may have made it look like that to show the process in detail ! but these are the steps and they are quick ones: 1. fill back grate with lumpwood, 2. Jenga kindling on top. 3. light. 4. leave for 10 mins and get pizza toppings ready. 5. add a big log and make the pizza. 6. 7 -10 mins later the oven is ready and flaming hot. 👍

[@mikesimek6448]

@@Got2EatPizza thank you for the reply, please don't take my words as anything negative. I just don't wanna buy one and hate it cuz it's so involved, I appreciate your video and your response. I might even be too impatient to make my own pizza lol, but I like the idea of having a pizza night that we make everything ourselves.

[@Got2EatPizza]

Have you considered gas oven instead- it’s much quicker.

[@mikesimek6448]

@@Got2EatPizza I have, but I love the taste of wood fired... I'll get one soon and it will teach me patience and also fun with my wife and son

[@youtubeaccount643]

ooni pro has all the important features: coal, wood, pellet, and it is also wide, but the company has forgotten the important feature: rotary stone rotates on its own in the grill floor, like( black stone oven) look video for it , I was hoping that oven ooni in its model ooni pro has added this important feature ,In my opinion the best grill made so far is ooni pro. What do you think of the best grill? thanks very much ,🥟+🥫+🧀=🍕=Got2eatpizza😀😀😀😀😀

[@Got2EatPizza]

The Pro is the best of the Ooni range. That would be cool..a rotating stone. .I’ll check that oven out. I 💕 your 🍕 emojis!

[@Got2EatPizza]

Update - I’ve checked out the blackstone oven and I can’t find it available in the UK which is a shame because it’s got good reviews.

[@youtubeaccount643]

Thanks

[@henryquezada630]

Please make a thin crust pizza I like the fluffy edges but I like thin crispy crust also thanks

[@Got2EatPizza]

Hi I will do. 👍

[@Vektorer]

FWIW: Other than pellets, I like to use the chimney starter with about 15 Kingsford charcoal briquettes aboard. When loaded, I shake the chimney to settle the briquettes and then to ignite the lot on the side burner of my propane grill. No starters of any kind other than flame. After 2-3 minutes the gas is turned off. Once most of the black has burned off the briquettes, into the (whichever cooker) they go. Pile your lump over the top of the briquettes, ensure good airflow, and you’re off. I have lit my kamado for the last 7 years this way.

[@Got2EatPizza]

Thanks for this. I got advised tho’ by viewers when I got the Pro not to use charcoal briquettes to cook pizza....

[@Vektorer]

True enough: Not all briquettes are created equal. I would never use briquettes infused with lighter fluid, as did my late dad all his adult life. Nor, would I use sub-par inexpensive briquettes made of who-knows-what. Kingsford are considered the gold standard of briquettes. Consider, Mr. Kingsford and his in-law (Henry Ford) invented the charcoal briquette 100 years ago. I’m well-served using Kingsford’s “Professional Competition” briquettes as a starter for either lump or hardwood. Our local Costco warehouse markets these.

[@Got2EatPizza]

Sounds good to me! Plus you’ve reminded me to go get some lumpwood bags before local shops stop selling them for the season. 👍

[@kataysmith9581]

I thought that this oven heats up to about 900 degrees? Can you get it higher?

[@Got2EatPizza]

Hi - it heats up to over 600 centigrade - would you want it higher than that?

[@cameronknowles6267]

Yeah it heats to over 900f

[@johnsteggles7652]

Did you get a load of black smoke. I lit my pro for the first time last week and as soon as I put the log on I sooted out the glass door. Any tips to avoid this or does this happen on yours as well?

[@Got2EatPizza]

Yep! That happens to me too - my glass door has to be cleaned down each time. Tbh- I don’t notice it because I only use the door to heat up the oven then the pizza door goes on.👍

[@johnsteggles7652]

Ok cool was thinking it might be the logs but pretty sure they're birch like in your video. I'll crack on with my cook tomorrow. Cheers for the reply.

[@Got2EatPizza]

Yes! Enjoy your cook and don’t worry about the soot!

[@fablan3308]

With the chimney starter if you put the Kindle in in the bottom and then your charcoal works a dream then

[@Got2EatPizza]

Good idea! Thanks.

[@hybryd83]

These chimney starters were designed for coal briquettes.

[@Got2EatPizza]

Aha - thank you!

[@Hunters_Laptop]

I pick out larger pieces of Lump to put in first so the smaller pieces don't fall through.

[@daves570]

Could always add bit of chicken wire or similar in bottom to catch small pieces.

[@allandocater6296]

If you want to build it you can find nice instructions on the Stodoys website.

[@mhedenmahmod2457]

Hvmi saiz ovin

[@Got2EatPizza]

The oven size? It’s 442 mm (17.4”(W)) x 632 mm (24.9” (L)). The size of Ooni Pro's cooking surface is 450 x 450 mm (17.7"x17.7") 👍

[@ahmxtb]

STOP OPENING IT EVERY MINUTE

[@click411]

I think something is wrong with you. You at from the back of the oven to the front of the oven 15 * every it went up five degrees you went to the front and then to the back. I get it I get it already