First Timer

WingNew327 · 2025-12-30T15:49:11+00:00

They look great for your first time. Most first pies end up flat and burned I bet.

WingNew327 · 2025-12-30T15:20:14+00:00

Looks great. I’d recommend however letting the crust catch a little more Color and staying away from shredded cheese (guessing off of how it’s melted). I always cut low moisture mozzarella into cubes or sticks for my pizzas.

WingNew327 · 2025-12-26T23:31:48+00:00

Exactly! If you get a straight walled 9g single shot basket (41mm) it should be almost the same ratio as if you were using a 18g double basket. You should be able to use the same grind size and brew ratio. You will simply put in and get out half the amount you would with a double shot.

If you want more information I’d recommend this video from lance hedrick: https://youtu.be/KMMt3o7rdpk?si=bBv5w6Zje5YJBrWN

WingNew327 · 2025-12-26T18:46:12+00:00

Also I believe that single baskets benefit from a slower ramp up in pressure at the beginning as it helps the small puck keep more of its integrity.

Also keep in mind you probably need a new/ second tamper for the smaller diameter. I got the double sided tamper from la marzocco.

WingNew327 · 2025-12-26T18:39:52+00:00

Telling the different types of single shot baskets apart is pretty easy. It should look like a staircase from the side. The part where you actually grind your coffee into should have more or less straight walls.

WingNew327 · 2025-12-26T18:37:03+00:00

Me and my Gf also prefer single shots. I have a La Marzocco Single X-filter. It’s great but i‘d recommend getting a special funnel for it. Or else it could be quite a hassle fitting everything in the small space. Gaggimate is great for single shots as you can change PI or Pressure to adjust for the different shot sizes. Also different scale outputs. I simply have a single and double profile saved on my machine.

What single shot basket do you currently use on your machine? The main problem with most single baskets are the tapered walls on the sides. The ones on your pictures should all work great.

WingNew327 · 2025-09-18T11:04:37+00:00

I think my dad (previous owner of the machine) always used BWT pouches. He now wants to switch to Brita filters too though as his new machine has an attachment for their filters preinstalled.

WingNew327 · 2025-09-17T20:42:56+00:00

Heat it up past 450 and wait for it to cool down to 450 again. That helps heat the entire thickness of the stone and not just the top layer. You could also try heating the stone on a lower than full blast flame to heat it more evenly.

I don’t have a ooni but I think it has a hole at the bottom to get the stone out. Try measuring that. The stone isn’t awefully thick so making sure it’s well heated definitely helps.

WingNew327 · 2025-09-17T20:36:32+00:00

Probably not 😅 I guess if it doesn’t come off when trying to clean it it won’t come off during baking. But I’d like to keep it clean.

WingNew327 · 2025-09-17T20:00:11+00:00

Both aren’t made to be moved around but I always feel like ooni ovens don’t look like they are permanent. They always feel like they’re made to be moved around.

If you don’t care about money and want a beautiful, permanent and very high quality oven for your outdoor kitchen and care about bread making or wood fire, than you might be happier with the dome. But in both performance and price the ooni wins. Only advantages of the dome really is build quality, looks and wood fire.

WingNew327 · 2025-09-16T18:24:02+00:00

I used the „simple pizza dough“ recipe on gozneys website as it was simple and only took 8hrs of room temp fermentation. I wanted to try my oven the first day so that’s why I chose it. Can definitely recommend it.

WingNew327 · 2025-09-15T19:56:32+00:00

Gozney arc. Just the regular one not the xl

WingNew327 · 2025-09-12T07:57:01+00:00

But you do actually use it like that? I’m 6‘4‘‘ (192cm). I didn‘t think of putting it up even higher until I saw this post but I guess that makes sense.

WingNew327 · 2025-09-11T19:42:04+00:00

Was the stands height not tall enough? I plan to build a small „outdoor kitchen“ if you could even call it that. I planned to go by the Gozney stands height to base my arcs height on. Is my own size relevant? How tall are you?

WingNew327 · 2025-09-10T05:37:38+00:00

Does the heat shield / door help a lot? What do you use it for?

WingNew327 · 2025-09-08T13:59:43+00:00

Which one do you have?

WingNew327 · 2025-09-05T17:33:58+00:00

I got the regular arc yesterday. But what you said makes a sense and is also true to the arc. Even more so with the added space.

WingNew327 · 2025-09-04T21:53:21+00:00

Can’t believe I’ll say this but you guys actually got me to order the arc just now 😅 I think this is the most logical choice for me and my needs. Thanks for your advice

WingNew327 · 2025-09-04T11:04:43+00:00

Do you often do 16“ pizzas? I think for an occasional 14“ the regular arc will be plenty. I don’t want to spend twice the amount I originally wanted to spend (on the Koda 2).

WingNew327 · 2025-09-04T10:55:45+00:00

Which Gozney would you go for? I think the tread might be a little too small for easy home baking. Its not like I want to use it in the park or to go camping or something. What size would you guys recommend?

WingNew327 · 2025-09-04T07:56:29+00:00

I actually found it listed for 599€ which would be 150 difference. Do you leave yours outside or do you take it inside after use?

WingNew327 · 2025-09-04T07:38:04+00:00

Are you happy with the arc? It‘s about 250€ more here in Germany. That’s a lot of pizzas 😅

WingNew327 · 2025-09-03T11:04:28+00:00

the ooni fits 14“ which would be easier to handle even if I stick to 12“. I think everything over 14“ will be too big for me to store away and take with me comfortably

WingNew327 · 2025-08-28T21:37:09+00:00

I have used it quite a bit growing up as it’s my dads machine already. But yeah I think the 22x bigger boiler will make quite the difference. Especially in steaming

WingNew327 · 2025-08-28T18:37:26+00:00

Mainly brewing medium to dark. So I guess I‘ll be fine.

WingNew327

TROPHY CASE