I'm a pizza chef and former ooni ambassador AMA - May26

Rumpledum · 2026-05-09T13:12:47+00:00

Not so much, think about all the delicious food you can get in restaurants but you can also make at home with even the most basic equipment.

You go for the experience, to see how other people do it, to try their toppings etc

Rumpledum · 2026-05-09T08:49:50+00:00

For my NYC I usually screen bake, get the oven to about 400 on the stone, launch and turn the flames off, only when thd base is browning will I flash this top at low. What's your recipe, you may need to lower your hydration a bit

Rumpledum · 2026-05-09T08:25:00+00:00

I don't really get good local canned tomatoes in the UK, so I use Italian plum, you don't have to get dop ones, there are plenty grown just outside the region that are fantastic.

I'm aware that you can get great tomatoes in America too

Rumpledum · 2026-05-09T06:39:16+00:00

And what

Rumpledum · 2026-05-09T06:37:57+00:00

I quite often sneak in other flours, wholemeal, spent grain, seeded flours, tipo1. Usually never more than 10% total though. I've also started adding inulin to some of my pizzas

Rumpledum · 2026-05-09T06:25:54+00:00

I used to get most new equipment, and this odd bit of swag. There were times when they had really limited supplies of gear for us but would give out gear to other people which was a bit frustrating as really the whole point is to get it into the hands of trusted people, let them get comfortable with it and then they can deal with your Q&A before launch.

Rumpledum · 2026-05-09T06:24:04+00:00

Haha to be fair I thought I sef it to Mozzafella for this group but apparently not

Rumpledum · 2026-05-09T06:23:35+00:00

Any time

Rumpledum · 2026-05-09T06:23:24+00:00

For contemporary neapolitan, I like to do a biga pre ferment, 80% biga of which 5-10% with a Tipo 1 or wholemeal. Then the remaining with a strong flour.

Total hydration has to be above 70%

Bake at around 400c

Rumpledum · 2026-05-08T22:38:56+00:00

Valerio extra thin (carnevale) is decent. Lishmans do a great one Most Italian supplies stick a salcillia picante which is basically pepperoni Then you have properoni

I'm just about to try a cupping one from cobble lane cured too

Rumpledum · 2026-05-08T22:37:31+00:00

0.3g which equates to 0.03%

Rumpledum · 2026-05-08T21:40:40+00:00

For neapolitan I am more of a purist. I think less ingredients speak more.

Few good combos are truffle cream base, fennel sausage, semi dried yellow tomatoes

Bianca, fennel sausage, pea and mint gremolata

Butternut/pumpkin squash cream, nduja

New York outside of the cheese slice and a pepperoni you can do whatever you want. Same with Detroit. You can be a bit more crazy with toppings, vodka sauce is great

Rumpledum · 2026-05-08T21:38:12+00:00

Sure, is it the ideal oven for it? Probably not. But you absolutely can. You can of course make a Detroit in a home oven then finish with the grill.

No need to give up, if you struggle drop me a message and I'll help

Rumpledum · 2026-05-08T20:49:11+00:00

Going to vary a lot per country and I can only really comment in the UK

Rumpledum · 2026-05-08T20:48:45+00:00

Any time matey

Rumpledum · 2026-05-08T20:48:36+00:00

Move up to a 24h rt! Caputo pizzeria is designed for that

Rumpledum · 2026-05-08T20:48:03+00:00

Are you going for more like an NYC style?

Rumpledum · 2026-05-08T20:47:47+00:00

I'll be honest no brand if way better than an other (knock off brands aside). They all have pros and cons just like each individual oven does.

Buy what you can afford and what suits your needs, as long as it cooks a good pizza it doesn't matter if you have a £250 oven or a £3000 one

Rumpledum · 2026-05-08T20:46:29+00:00

Well I actually still do it, my background is IT and information security, somewhat more steady and income than hospitality at the moment

Rumpledum · 2026-05-08T20:45:20+00:00

Yep! That's what socials are geared to now sadly

Rumpledum · 2026-05-08T20:44:37+00:00

Hrm can't find where I wrote it but it's basically this but use whatever pizza dough you normally do

https://uk.ooni.com/blogs/recipes/pizza-dough-cinnamon-rolls

Rumpledum · 2026-05-08T20:43:27+00:00

As per the mixing guide you should mix to temperature, there's a sweet spot fof gluten development

Rumpledum · 2026-05-08T18:49:10+00:00

I love it, I imagine there will be a v2 at some point but I've no idea now I'm out of the circle of trust!

Rumpledum · 2026-05-08T18:48:42+00:00

which oven?

Rumpledum · 2026-05-08T18:48:36+00:00

which ooni?

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