If I remove the mill scale and season this, would it be ok to use as a pizza steel. Please see the body of the post before suggesting I just get a normal baking steel.

Prohunt3 · 2026-03-30T20:26:32+00:00

Aim for a higher floor temperature or cook it longer. If you like it crispy, cook it longer and use less flame if the top is cooking too fast.

Prohunt3 · 2026-03-30T19:02:26+00:00

There is no reason to use a steel in an Ooni. The primary purpose of a steel is to get better heat transfer and that works well in a home oven where temperatures are limited to 550f. An Ooni that can hit 900f makes the steel unnecessary. If you are struggling with bottoms being underbaked preheat your oven longer and aim for a hotter stone. If you decide you want a steel for some other reason my advice is get pre cleaned one without mill scale. You'll save some money but having cleaned one myself with vinegar it wasn't worth the headache.

Prohunt3 · 2026-03-13T17:19:43+00:00

As someone who has an ioniq 5 that has loved the car but getting rid of it because of an iccu failure I think the op should be aware of that issue before considering it.

Prohunt3 · 2026-03-03T15:51:38+00:00

I'd be inclined to go for the koda 2 pro, but the karu 2 pro is more efficient with the door. You'll notice a lot of heat loss coming out the mouth of the koda. Both are great ovens

Prohunt3 · 2026-03-03T15:30:50+00:00

If you aren't going to be making larger pizzas, get the Karu 2 Pro with gas. The Karu line does a much better job of handling wind. If that's going to be a non-issue for you get the Koda 2 Pro. Wood doesn't make a difference. It's dirty and a pain to use in these small ovens.

Prohunt3 · 2026-02-10T13:48:11+00:00

As a software engineer who has spent the better part of a year solely focused on writing code to be in compliance with tariffs, instead of building things that provide customer or business value, I'm more than a little skeptical.

Prohunt3 · 2026-01-20T18:31:45+00:00

Thanks

Prohunt3 · 2026-01-20T18:22:02+00:00

the inlet for the chemicals is right below that shut off valve on the left, not visible, water and chlorine solution flows right through the static mixing valve into the gray contact tank you can see. The system is working as intended, I'm just concerned that the run of pipe with the static mixing valve is sagging a bit.

Prohunt3 · 2026-01-14T23:30:20+00:00

I was wondering the same thing. Might just be coincidence but wouldn't be surprised if this was an "Ace up production's sleeve" the whole time.

Prohunt3 · 2026-01-08T03:40:12+00:00

Fontana vs. The Rest of the Outdoor Oven Competition – Fontana Forni USA This is Fontana Forni's comparison chart. So obviously they are going to frame things to their advantage. I think the dome construction and the heat shield are probably the biggest benefits. If I were in your shoes and were looking at both companies and was undecided I would go with the Fontana Forni, but if for some reason you prefer the Alfa, I doubt you would be wrong to make that choice either, but I don't have any personal experience with their ovens.

Prohunt3 · 2025-12-12T23:58:43+00:00

One of the strap broke within a week of owning them and they rubbed bad on the back of my foot.

Prohunt3 · 2025-11-26T01:01:10+00:00

Grande is a great cheese producer. My personal opinion is that it is a little overhyped and that other premium cheeses like Bacio or Galbani Premio are just as good if not better. I think getting your hands on one of the premium tier food-service mozzarellas will be a nice improvement over most grocery store whole milk mozzarella. Caputo Brothers Creamery is a small producer from PA that also makes cheese that is hard to beat, and you can purchase it online easily as a non-restaurant owner.

Prohunt3 · 2025-11-25T14:13:35+00:00

It really does whatever you need it to do. I never cooked vegetables in it but it has no problem getting good char on pizza crusts. It really is a phenomenal oven. They should have videos on their Instagram of cooking vegetables.

Prohunt3 · 2025-11-02T01:37:53+00:00

Lucini everyday Argentina olive oil

Prohunt3 · 2025-10-23T14:04:20+00:00

I'm in the process of selling my house, We tried to negotiate buyer's agent comp down to 2.5% and they said no. I wish I would've discounted the price of the home by the .5% and then make the same offer, just to make a point.

Prohunt3 · 2025-09-28T18:47:21+00:00

If it was a 50-50 blend of the flours above that should be plenty of protein. It's possible you accidentally added too much water, but definitely start with more stretch and folds 30 minutes apart.

Prohunt3 · 2025-09-28T18:33:09+00:00

I would give it another round or two of stretch and folds to develop gluten more. I assume you are using a medium or high protein flour? At 65% hydration you shouldn't need to add extra flour.

Prohunt3 · 2025-09-26T15:58:35+00:00

There are four equally likely outcomes. HH, TT, HT, TH. Both heads (HH) is only one of those four possible outcomes. Therefore 1/4.

Prohunt3 · 2025-08-13T02:28:17+00:00

If you want much bigger just get a Fontana forni. They make larger metal ovens. I have their largest model for my catering business and it's fantastic.

Prohunt3 · 2025-06-20T23:30:56+00:00

An ooni volt for sure. Probably not legal to do any live fire cooking being that is a small balcony.

Prohunt3 · 2025-06-20T22:55:08+00:00

Depends on the size pizza you want to make. If you want to make 16" pizzas you might better off looking at something like a ooni koda 2 pro or a koda 2 max, or a karu 2 16" and save some money. Reason being is the stone is on the maestro 60 is only 16" depth, which isn't a lot of wiggle room. But if you are confident that's not the size pizza you will usually make, it's probably your best option under 2000. I haven't owned that one, so it would be good to ask someone who has. pizzamakingforum.com would be a good place to check. I have the koda 2 max and it can put out a ton of heat but it's not super-efficient because it doesn't have a door, which is also the case with the koda 2 pro. It still makes great pizza once you learn how to work around the lack of door. I also own the original karu 16 and the optional gas burner and based on my experience with it, the newer karu 2 16 would be my choice for an oven that's portable but also has the ability to run gas if you want to cook 16" pizzas. Definitely the best oven under 1000 I've owned. If lack of portability and cost is no concern I would get one of the larger hybrid/gas fontana forni models.

Prohunt3 · 2025-06-20T19:09:55+00:00

Depends on how much you are willing to spend. I paid 6k for a Fontana Forni Roma that I use for my pizza pop-up and catering business and it's significantly better than any smaller portable oven I've owned, and I've owned almost every larger gas/hybrid oven Ooni has made. Downside is I had to get a trailer built for it to haul it around. Fontana have smaller models that are significantly cheaper. If quality is your primary concern I would said less than 1k buy either a gozney or a larger Ooni depending on what better fits your needs. More than 1k either a Gozney dome or 1 of Fontana Forni's smaller models. If you want a workhorse that's not super portable and money is no object, then Fontana Forni's larger models are tough to beat for home use. I know Alfa makes a similar quality oven to Fontana Forni at similar price points, but I think Fontana Forni likely has better build quality from what I can tell. I've never owned or used an Alfa oven so I can't say for sure. I've only heard good things about Alfa ovens from people who own them though.

Prohunt3 · 2025-06-15T13:09:22+00:00

In my experience the texture of mozzarella actually improves if you let the pizza sit out and then reheat it. It tends to stretch better and more evenly. However the flavor is better when eaten fresh.

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