Ooni help

bazzabear

bazzabear

bazzabear

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This is for my BIL rather than me. Apologies, I'm sure there was a superthread about these, but I can't find it so starting a new one!

Brother-in-Law got an Ooni a few days back, and made pizzas for us today. Generally nice, but a few of us noticed that later pizzas had a slight burnt taste added to them because they were picking up semolina left behind on the stone from previous pizzas.

Is there a general approach to avoiding this? Should you brush off the stone between pizzas or something?
 
Not sure I understand. The dough is fine. The burn taste is from the semolina on the bottom of it. But specifically not from the semolina applied to that pizza, but to previous pizzas, which has therefore been in the oven too long.
 
Yes, get a stone brush. Usually has one side brush and other side scraper. Give it a good brush and scrape between pizzas, turn it up high(if gas) to burn it off a little as well. Use semolina flour sparingly.

I often give it a blow as well to clear it, though I have singed my eyebrows/hair before doing that. :cry:
 
bazzabear said:
Not sure I understand. The dough is fine. The burn taste is from the semolina on the bottom of it. But specifically not from the semolina applied to that pizza, but to previous pizzas, which has therefore been in the oven too long.
Click to expand...
Wetter dough and the semolina sticks to the pizza rather than falling off onto the stone. It was the single best change I made when I had this exact problem.
 
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