Review and Demo of the OONI Pizza Oven Gas Attachment (PRO)

In this video I'll talk about the gas attachment for the OONI pro pizza oven by OONI, stick to the end to see a 2nd pizza made.
You can get it here:
Amazon OONI oven page: extrafudge.com...
Amazon UUNI gas attachment page: extrafudge.com...
FYI: Uuni pro will get 2 years warranty but you must register using this link:
docs.google.co...

[@ureviews]

Amazon UUNI oven page: extrafudge.com/ref/amzn.to/2RwiFm9 Amazon UUNI gas attachment page: extrafudge.com/ref/amzn.to/2RLAA8w FYI: Uuni pro will get 2 years warranty but you must register using this link: docs.google.com/forms/d/e/1FAIpQLSdz4bOQ5i5JSuxuPixVboCtSNFvsPdVc6IirG7L5OG60PP3EA/viewform?entry.1489379612&entry.966239644&entry.826618591&entry.1191328874&entry.1518579288=Yes,+please

[@braylonjudson3815]

I realize Im quite off topic but does anybody know of a good place to watch new tv shows online ?

[@KarlBertyn]

ive seen a lot of reviews on the uuni pro and let me tell you. the most analytical video on you tube hands down good job

[@iankaplan8559]

I bought an Ooni Pro pizza oven with the gas adapter about three weeks ago. I've been making a lot of pizza since I got it. At least for me, I find that the over had a steep learning curve. The first time I tried to make calzones I incinerated the first three I made. The top of the oven is so hot with the gas flame running that it chars the outside before the crust if fully cooked. I have also made many pizzas while I have tried to learn to use the oven. I don't like charred crust. I like my crust cooked and golden brown, with at most light charring on top. The Ooni Pro can be so hot that you get white crust, which is charred in spots. I have found that the only way I can make pizza that I am happy with it so heat the oven so that the stone are hot and then turn off the gas flame. When the crust is cooked I turn the flame on to finish the top. I have found another challenge is getting the pizza off of the pizza peel. I use a smooth steel peel. I initially used a lot of flour (as seen in one of the videos from Ooni). However, the problem with is is that the flour gets incinerated and you get a fine coating of carbon on the stones. If you cook another pizza this carbon gets all over the second pizza. I have found that corn meal works better since it gets incinerated into granular carbon that can be pushed aside. Another problem I had with this oven is that the knob on the gas control broke the first time I used it. Ooni is mailing me a new knob. All in all this is not an easy oven to use. I have learned to make pizza that I like with this oven, but it has taken a lot of trial and error.

[@ureviews]

Yeah there's definitely a learning curve. I've been making pizza for a while so it wasn't as hard. But definitely not a set it and forget it.

[@ureviews]

One more thing, in regards to the flour on the peel, if you have a well seasoned wooden peel it hardly needs any flower, the thing becomes super slippery after being used for a while. So I actually don't recommend corn meal cause there's no need for it (it is good for beginner, however) If you're using the metal peel I recommend getting a plain wooden one and just use the metal one to rotate the pie.

[@iankaplan8559]

@@ureviews Thanks for the comment. I do actually have a wooden peel, but I thought that the dough would stick even more to the wood. Did you sand the wood peel? I would definitely like to forgo the corn meal if I can.

[@ureviews]

@@iankaplan8559 no sanding, wood peel even when new is less sticky than metal because of various reasons. The more you use it, the better it gets. before you plop it in the oven, give it a little jolt see if the pizza slides. it also helps to do a little final stretch of the sides before going to the oven.

[@iankaplan8559]

ureviews Thanks for the suggestion about the wood pizza peel. I tried it and you are right. I could get the pizza off the peel without corn meal.

[@ao2528]

You can use smoker box to enhance the flavor of the pizza, just fill the metallic box with wood chips and place it at the corner of oven a minutes before.

[@Viva_la_natura]

I just purchased this model and used it for the first time last night; I owned the Napoli before this. It's hand down way better than models in the 200-400 range. Spend a little extra and have your pizza fully cooked on the bottom! Most of the other models leave the pizza under-cooked on the bottom, but look great on top, so you think, oh wow, this is good enough. With the Ooni Pro you leave the pizza on this stone for too long and it will actually overcook.It's the opposite issue. Move fast...

[@Starlight_GT]

I thought I was regretting not buying the gas attachment but the flavour is awesome with pellets on my ooni 3 . I feel much better now

[@mjudec]

Looks convenient for some but the wood seems easy enough so not sure if the gas adds anything. With regards your pizza, using cut dry mozzarella affects how the pizza cooks and I'd always use the fresh stuff in brine

[@AntonGully]

Great videos. I wanted the Ooni 3 but it doesn't have the wood burner. Pretty much convinced to keep saving for the Pro.

[@kevinchavez4347]

Anton Gully I know this was 3 months ago. But yes, save! You won’t be disappointed. I had a Roccbox first. Sold it and brought the Ooni pro about a year ago. We’ll worth it.

[@chips.3927]

I hope i can buy these oven lol. In Indonesia we must buy this from Import. Also i have enough money but my parents wont let me buy it :(

[@robertp457]

Could you please remove the bottom third red bar? It’s annoying after a few seconds and you have it on the entire video. Just say it at the end of the video right after the summary. “Thanks for watching, if you liked the video give it a like if you didn’t let hit that other button and let me know why” “Products in the video are in the description below”

[@judichristopher4604]

I agree... When I see his videos... It looks like I have watched ALLLLL of them... because of the bottom RED band.

[@lousekoya1803]

Nice video !.........could you put a tiny small amount of charcoal with a handful of wood on the left side on one tile so it adds all the flavour ?...............and your cheese looks great ,.........what brand are you using ?.......I subscribed and pressed the bell .

[@ElizabethDo1903]

Thanks for your information

[@douglasbattjes3991]

Get a pig tail hook,,,you can reach in and turn the pizza with out having to remove it each time,,just grab the side and pull it towards you and you can push the other side back in,,,they work great. They come in two lengths,

[@mikesr3011]

Won't it tear the crust on your first turn as it is not set enough yet?

[@biglebowski122]

Verry good review , thank's for it !!!

[@eowden]

How much heat transfer do you observe in the stone between pies? How long between pies do you think you need to make sure the stone gets each pie bottom as crispy as the last? Great videos, keep up the great work.

[@ureviews]

Not much if you use gas (because of consistency of the heat) I'd say you can pretty much put another after a minute or so.

[@fiodorfiodor5284]

Why can`t we use it indoor? There were gas ovens or gas burners for years

[@mobajwa]

What is the difference in taste between cooking this on Gas Vs Wood Vs charcoal ? Can you do a video on that please ?

[@plamenikbor]

Why is the flame red and not blue ?

[@robinfla52]

Good information and opinion. From the sound of you slicing the pie, it didn't sound very crisp. And I agree with your flavor commentary.

[@andreachinaglia5804]

this is because thei oven is intended to bake a neapolitan style pizza, that is not crisp, you should fold it without breaking it, exactly like ti happens in the video. if you want to have a crisp and crunchy pizza you have to bake it at lower temperatures and for a longer time, and possibly this oven can do it decreasing the gas flow, the neapolitan pizza is baked in less then 1.5 minute, while a more crisp one, like the new york style one, is baked at a longer time and lower temperature, let's say for 4-5 minutes. the oven seems to do well the work is designed to do, and is impossible to reach those temperatures in a kitchen oven, while it is very easy to obtain crispy pizzas in the regular kitchen oven using a baking plate or stone.

[@robinfla52]

@@andreachinaglia5804 I grew up in NYC and to me this seems quite doughy and undone on the bottom. Unit seems very good, just a matter of baking pie the way you like it.

[@tommyddurand]

@@robinfla52 NYC pizza is not supposed to be like neapolitan. NYC pizza cooks for 5-10 minutes in a deck oven at 500-600 degrees and neapolitan cooks for 60-90s at 700-850 degrees. You are critiquing the style of the pizza, not the oven.

[@ticatcrash]

To get crisp pizza in this oven I cook it the way the video did for 2-3 mins then I shut the burner off and let it cook for another 5-7.

[@moleculist7978]

@@andreachinaglia5804 Uh no--I have no idea where you got this belief. The bottom will be lightly charred, and crisp, as will the outer edges of the crust. And yes, the pizza cooks in about 90 seconds. Unless you mean the top should be crisp? This doesn't make any sense either, as the high heat will crisp and blacken stuff on the top as well, although it will also be moist with the cheese and oil underneath. A pizza that would be uniformly crisp on top would be dry, and I know of no pizza that's supposed to be like that.

[@chambliziOfficialChannel]

This i may attatch to another oven

[@nemad7]

If you have this attachment on the pro, to use gas, can you also use wood without removing the attachment? Thanks!

[@ureviews]

You have to do them. But it's easy peasy

[@Musiquedecor]

are you using double 00 flour for your pizzas?

[@MrRM-kb5lh]

If you put a firebox on stone filled with wood when using the gas attachment give you the same wood-fired pizza taste?

[@ureviews]

Somebody asked that. Perhaps a small box would work, but yeah it would have to be on the stone because the gas attachment 1. takes place of the wood basket and 2. sticks in. check out the picture. But you know what? I think it would work for smoking. www.extrafudge.com/site/wp-content/uploads/2018/12/20181202_095515.jpg

[@rodhuy01]

@@ureviews i was thinking this. just put a piece or 2 of wood at the back to get best of both worlds. i was thinking buying some smoking wood chips and add them just prior to cooking pizza for that smoky flavour. love to see you do a video on that

[@Hunters_Laptop]

I was wondering if you could put wood in and use the gas attachment as a "gas assist" wood starting mechanism?

[@ureviews]

No, you can't.

[@GrillChillDavis]

You can put in wood but gas assist doesn't work. You can lay wood on the back of the stones for wood flavor but gas is still the primary cooking heat. Think of the wood as seasoning, not cooking heat in this case. The gas option takes up the area for the wood and charcoal fire.

[@rodhuy01]

@@GrillChillDavis im thinking exactly this. put some kindle or even smoking wood chips and fire them up near the gas outlet just prior to cooking for smoky flavoring ! not heat ! sure that would work wouldn't it.?

[@ureviews]

Yeah I was thinking of doing a follow-up thanks for the suggestion

[@ancientremains1814]

How come the second pizza was so much better in flavor? Didn't it also lack the wood flavor?

[@ureviews]

I believe I lowered the temp a little. Watch my other video's on the UUNI I address this topic: kzbin.info/aero/PLl6-C2J1LTCbf87wD5-893W7dgq-WmIMJ

[@alexzioek9680]

Would be possible to use the gas burner set up indoors or on a balcony (with ceiling) at least? Thank you for the video!

[@ureviews]

No... I wouldn't do it...

[@alexzioek9680]

Thank you for your answer!

[@johnf6687]

Is that a rolling stone?

[@romervisperas7206]

what is your advice in cleaning the stone surface before launching the pizza?

[@ureviews]

I use something like this: extrafudge.com/ref/amzn.to/2UNlrbz I own this which I like very much but they don't sell it anymore: extrafudge.com/ref/amzn.to/2SnbUq0

[@Sabbath877]

Once the stones are cool, flip them over and use the other side on the next use. That actually cleans the dirty side through intense heat and ready to use next time. Just keep flipping them after use 👍

[@illizizon9569]

The gas burner is good for neapolitan pizza baked at 400°C-450°C. Unfortunately I cant use it at lower temperatures because once I turn the gas down the stones get cold after 10 minutes and the bottom doesnt cook properly. Anyone having the same issue or an advice?

[@ureviews]

Use the door

[@illizizon9569]

@@ureviews Doenst work also. According to Ooni stones preheat should take 20 minutes. Maybe its too short?

[@ureviews]

@@illizizon9569 I'd suggest you get a infrared thermometer to check stone temp. they are super cheap.

[@DANVIIL]

Great looking Venturi burner but without Natural Gas I’m not buying.

[@charlescarlson8283]

What about putting in a small log in front of the burner just a couple of minutes before cooking the pizza?

[@ureviews]

I don't think it's possible because the gas attachment sticks in and the firebox is removed. check out this pic: www.extrafudge.com/site/wp-content/uploads/2018/12/20181202_095515.jpg

[@GrillChillDavis]

A couple of wood chunks will work fine. I have done it. Just not a large piece of wood.

[@ao2528]

Smoker box is the solution.

[@jakeblanchard2083]

00:45 those would be called rivets...lol great start to a review video

[@noeking9095]

Does this come with the unni pro or do you need to buy it separately 🤷🏽‍♂️

[@ureviews]

No, you have to buy it separately.

[@demarcusshipman6537]

ureviews What? The pro is $600 and you have to buy this separately. Not worth it!! I just bought a floor model Roccbox from a store for $370 all attachments included

[@noeking9095]

DeMarcus Shipman wow that’s cheap , here in UK the roccobox is £500 (635 dollar) I wish I could have it for 370dollars but I’m in UK 😢

[@demarcusshipman6537]

NOE King Don’t cry😁! Hopefully you’ll find a deal too. I just kept looking around, normally they are $600 but I found a great deal

[@noeking9095]

DeMarcus Shipman I would never find one for that price in UK unless it’s used 😒 is your brand new and can you buy them online?

[@cdbwc]

Uuni way of attaching.. Aka rivets.

[@ureviews]

Ahah yes,

[@ureviews]

you're right. I knew the word it just didn't pop in my head for enough.

[@shranken]

could you use this in a commercial setting? Like concession vending at a fair?

[@ureviews]

It's probably doable. But you'll need a helper if you're not using the gas option.

[@GrillChillDavis]

Yes

[@49mellen]

Put a few drops of Liquid smoke in your barbecue sauce for that smoky flavor

[@judichristopher4604]

4:28 The only thing I don't like about this pizza oven is the this door... Why didn't they put a handle...!!!

[@ureviews]

It's true, if only so that when you swipe out the doors your hands won't get dirty .... Agreed!

[@gilleslejeune6823]

30 minutes of big burners running, it will be very expensive pizza !

[@ticatcrash]

No, the gas attachment uses very little. I'm using a standard propane tank, been making pizzas weekly for over a year now. Still on my first tank. You can find the gas consumption rate online it's 350g/hr. That's 27 hours of pizza cooking per tank.

[@whatevclev3738]

Does it Taste bad ? Bland? On the gas pizza

[@ureviews]

Bad? No. No. But the wood/charcoal is simply better. I will say that in retrospect, I would just get the oven with no extra attachments, getting the wood or charcoal going is super easy once you use a little portable fan. I haven't used the gas attachment since I made the video.... Always hardwood/charcoal

[@ferosports]

You need to use real mozzarella man

[@ureviews]

It is real.... There are 2 types of mozzarella. Fresh or buffalo mozzarella and regular. I choose this for this demo... Nothing wrong with that... Different.

[@rickie-nyc5339]

The entire unit looks as if it was made in middle school shop class

[@bedbath9056]

700f stone is way too hot, thats why your bottom is BURNED.

[@ureviews]

It's not too hot. Research it.

[@greenidguy9292]

Get rid of the FUCKING RED BAR!!!!

[@ureviews]

It's so tiny. Important cause I follow up on these reviews in the description and pin comment.

[@greenidguy9292]

It’s annoying as hell. Other KZbinrs don’t find it necessary in order to follow up on comments. Tell the truth...you’re just trying to get people to buy this piece of junk so you can make money.

[@greenidguy9292]

Roccbox blows this pos away.

[@MrDucatiPenigaleV4s]

Very black and sooty not good. I would rather put my money to a Fontana Forni Marinara in the UK for £1,999

[@spencerwilton5831]

Sophia Roma That's four times the price- hardly a good comparison. It's like complaining your Ford mondeo is not as fast as a Ferrari.

[@ritchiepitchie8839]

They're MUSHY and "RAW"!!!! It should crunch when you cut it!!!