Personal Pizza Oven Tips?

[LargeOrangeFont]

I just picked up a Mimiuo 13” pizza oven. This is the propane fired version with the auto rotating stone. It cooks a pizza in about 90 seconds at 900 degrees.

It seems the dough thickness, diameter and temp control are the keys to success and there is a bit of a learning curve.

I am trying it out tomorrow night. Any tips for this kind of pizza oven?

 

[76 Southwind]

Like any of the small ovens do not over sauce or cheese. The dough will not cook even... Have fun...

 

[Mandelon]

Roll the dough thin.
Trader Joe's has dough in small bags for a good price. You can make two small ones with each bag.
When you pinch the edge of the dough for the crust, rub on olive oil and sprinkle with garlic salt or garlic powder.
Use oil from Sun Dried Tomatoes if you have those, or you can make your own.
Use course corn meal under the dough when you transfer it to the peal, and on the stone.
The corn meal acts like little ball bearings so the dough can slide off.
Sometimes you have to push the pie off the peal with another one. Shake it a bit as you do it.
You want the stone about 500 degrees. The corn meal should brown, but not burst into flames.
Always use precooked meats.
A laser thermometer is very helpful.
A Food processer or mixer with the attachment can grate your mozerella quickly.

I use multiple cheeses. Even Feta.
Chopped spinach and Panceta is surprisingly tasty.

Razor sliced garlic is awesome, and chopped up sun dried tomatoes add a great flavor.

Mangia Mangia! ( Eat Up! )

 

[MCnParker]

Learn to make your own dough, PM me if you want some ideas. Also get good kitchen scale to measure out the ingredients if you make the dough. IF I were going to make a pie in that oven I would use about 160-180 grams of dough per ball. you can learn to stretch it thin so it cooks through before you burn the cheese and toppings.

 

[LargeOrangeFont]

Roll the dough thin.
Trader Joe's has dough in small bags for a good price. You can make two small ones with each bag.
When you pinch the edge of the dough for the crust, rub on olive oil and sprinkle with garlic salt or garlic powder.
Use oil from Sun Dried Tomatoes if you have those, or you can make your own.
Use course corn meal under the dough when you transfer it to the peal, and on the stone.
You want the stone about 500 degrees. The corn meal should brown, but not burst into flames.
Always use precooked meats.
A Food processer or mixer with the attachment can grate your mozerella quickly.

I use multiple cheeses. Even Feta.
Chopped spinach and Panceta is surprisingly tasty.

Razor sliced garlic is awesome, and chopped up sun dried tomatoes add a great flavor.

Mangia Mangia! ( Eat Up! )

Great tips. Thank you!

 

[Dan Lorenze]

I always use Trader Joe's dough and a Pizza rock in the oven. I find that sliced hot and sweet Jalapeño's add lots of flavor.

 

[LargeOrangeFont]

Learn to make your own dough, PM me if you want some ideas. Also get good kitchen scale to measure out the ingredients if you make the dough. IF I were going to make a pie in that oven I would use about 160-180 grams of dough per ball. you can learn to stretch it thin so it cooks through before you burn the cheese and toppings.

We will be making our own dough. We have been doing that for awhile so we have that down.

And that amount of dough seems to be about spot on from my research.

 

[Thing One]

Mikes hot honey!

 

[DLC]

Flour Tortilla works great, just use lite toppings

its like a cracker crust.
we do those on the BBQ!

 

[blue wonder]

I have an OONI wood fired one, small suggestion throw the pizza on when the stone gets to about 700 with an infrared thermometer instead of letting it get to max temp, the first few I did at max temp burned the bottom from being too hot, since I’ve put them in @ 700 they’ve been amazing

 

[LargeOrangeFont]

I have an OONI wood fired one, small suggestion throw the pizza on when the stone gets to about 700 with an infrared thermometer instead of letting it get to max temp, the first few I did at max temp burned the bottom from being too hot, since I’ve put them in @ 700 they’ve been amazing

Great tip. Some people have said turn off the flame about 30 seconds before you throw in the pie, others have said just preheat and turn it down to low when cooking. It seems like the full 900 degrees will not yield a good result.

The dough is made. 1.5 lbs will make (4) 170 gram dough balls, so that will work perfectly.

Pictures to follow later this afternoon when I become the dinner hero or zero.

 

[Cole Trickle]

Great tip. Some people have said turn off the flame about 30 seconds before you throw in the pie, others have said just preheat and turn it down to low when cooking. It seems like the full 900 degrees will not yield a good result.

The dough is made. 1.5 lbs will make (4) 170 gram dough balls, so that will work perfectly.

Pictures to follow later this afternoon when I become the dinner hero or zero.

let the dough get to room temperature before you try and stretch it.

 

[SHOCKtheMONKEY]

Let's see those dough recipes!

 

[Mandelon]

Chip made a dough with cornmeal and honey over here one time. It was delicious.

 

[BingerFang]

Auto rotating is a game changer. My dad was gifted a similar one without that and he fucks them up constantly but we always have a good time.

 

[LargeOrangeFont]

Ok. We had better results than I thought.

We made 4 pizzas. 2.5 were successful.

They tasted amazing. The one failed one was the transfer to the peel from the pizza making area. Not enough cornmeal.

Another didn’t cook enough so I threw it back on, it was a little messy.. that is the 50% failure.

We are going to try again tomorrow night.

Thanks for the tips everyone!

 

[DLC]

That looks good!

 

[hman442]

Pizzas look great! But don't you need a stand made of antique bricks from an Italian Bistro, with some medieval era wrought iron hinges or such?

 

[Englewood]

Get water from NY for your dough. Makes all the difference.

 

[dspracing]

What’s up with that plastic table? Haven’t you been in the outdoor kitchen thread?

 

[LargeOrangeFont]

What’s up with that plastic table? Haven’t you been in the outdoor kitchen thread?

I came here to be poor.

Still deciding what I’m going to do for that. This this is not going to be out permanently anyway.

 

[DC-88]

Ok. We had better results than I thought.

We made 4 pizzas. 2.5 were successful.

They tasted amazing. The one failed one was the transfer to the peel from the pizza making area. Not enough cornmeal.

Another didn’t cook enough so I threw it back on, it was a little messy.. that is the 50% failure.

We are going to try again tomorrow night.



View attachment 1239498 View attachment 1239500 View attachment 1239499


Thanks for the tips everyone

A couple things I've learned about not turning them into calzones are - From the time you put corn meal onto the peel to the time you slip it into the oven needs to be as short as possible with enough corn meal but not too much, and also wash the peel off really well after each pizza. This is definitely critical with the hotter brick wood fired one for sure .

 

[LargeOrangeFont]

A couple things I've learned about not turning them into calzones are - From the time you put corn meal onto the peel to the time you slip it into the oven needs to be as short as possible with enough corn meal but not too much, and also wash the peel off really well after each pizza. This is definitely critical with the hotter brick wood fired one for sure .

We used not enough corn meal on the one that failed, and probably too much on the rest.

 

[gqchris]

Dude youre killing me! Looks so tasty and I cant eat any of it. heheheh.

 

[MCnParker]

What kind of peel are you using? Wood or metal?
I found using my wood peels I can make the pizza on the peel, and as @DC-88 said work as quickly as possible. I also do not use cornmeal, I use a very small amount of flour on the peel which will absorb into the dough if it is still wet.

how far in advance did you make the dough balls? were they sticky to the touch?

 

[LargeOrangeFont]

What kind of peel are you using? Wood or metal?
I found using my wood peels I can make the pizza on the peel, and as @DC-88 said work as quickly as possible. I also do not use cornmeal, I use a very small amount of flour on the peel which will absorb into the dough if it is still wet.

how far in advance did you make the dough balls? were they sticky to the touch?

Metal peel. The dough was still sticky, yes. The biggest challenge was getting the pies on the peel. If I got the pie on the peel it slid off onto the stone. The cooking I think I nearly have down. It is pretty easy with the rotating stone.

Dough sat for about 3 hours yesterday.

We made more dough this morning, it will be sitting for maybe 6-7 hours.

We were going to try flour instead of cornmeal today, and cautiously and quickly making the pie directly on the peel.

 

[Mandelon]

We flour the countertop, roll out the dough. Then move the rolled pizza dough to the peel that has cornmeal on it. Build and top the pizza quickly and get it into the oven before the dough starts to absorb and dampen the corn meal.

We have definitely had failures over the years. The dough sticks and the toppings slide off into the fire. That's from letting the pie sit on the peel too long. We tried a S'Mores dessert pizza once. Chocolate sauce, marshmallows, chocolate bar pieces and broken up graham crackers. It stuck to the peel and made a mess. What we could salvage was tasty though. LOL

I use the wood peel to build it on and the metal to retrieve it. But on that little oven, the wood one probably won't fit in the opening. Two metal ones might be the way to go. You can use a metal one to push the pie onto the stone if it is sticking, while giving it a few flicks of the wrist to motivate it forward.

 

[LargeOrangeFont]

We flour the countertop, roll out the dough. Then move the rolled pizza dough to the peel that has cornmeal on it. Build and top the pizza quickly and get it into the oven before the dough starts to absorb and dampen the corn meal.

We have definitely had failures over the years. The dough sticks and the toppings slide off into the fire. That's from letting the pie sit on the peel too long. We tried a S'Mores dessert pizza once. Chocolate sauce, marshmallows, chocolate bar pieces and broken up graham crackers. It stuck to the peel and made a mess. What we could salvage was tasty though. LOL

I use the wood peel to build it on and the metal to retrieve it. But on that little oven, the wood one probably won't fit in the opening. Two metal ones might be the way to go. You can use a metal one to push the pie onto the stone if it is sticking, while giving it a few flicks of the wrist to motivate it forward.

Yes.. looking into a 2nd metal peel.

 

[MCnParker]

Okay can you share the dough recipe/ what flour are you using? hydration is the hardest part when you are starting out.

My standard recipe is the following: 63/64% hydration

1000 Grams Flour
20 grams of Salt
6 grams of yeast ( activated in warm water for 10 minutes prior to mixing)
Based on the hydration above
100 Grams of water for the yeast
546 Grams water
646 total between the two

Mix all in the kitchen aide with dough hook until it pulls cleanly from the side of the bowl. Low speed

Let sit for 10 minutes

Mix another 5 minutes slow speed

Let dough double in size, usually 6-8 hours
punch dough down and roll out to cut to size for dough balls.

let the dough balls proof until ready to use, I try to give it a minimum of 2 hours.

Dough balls should not be sticky to the touch and very soft, think baby's butt.

I gently flatten out the dough on prep surface with light dusting of flour and then start / throw dough to desired size. I do not roll the dough. once to desired size light flour on peel and place dough on peel. Sauce cheese etc within 1-2 minutes and into the oven. This style of pizza is light toppings light sauce, not American style greasy mess...

If you look up Neapolitan pizza dough on YouTube, lots or resources.

I use Caputo 00 pizza flour, not my favorite but I can not get the other one locally anymore.

Molino Grassi is my favorite, they have tons of videos online, but harder to find.

 

[MCnParker]

Yes.. looking into a 2nd metal peel.

forno bravo and https://www.mugnaini.com/ both great resources...

 

[LargeOrangeFont]

Okay can you share the dough recipe/ what flour are you using? hydration is the hardest part when you are starting out.

My standard recipe is the following: 63/64% hydration

1000 Grams Flour
20 grams of Salt
6 grams of yeast ( activated in warm water for 10 minutes prior to mixing)
Based on the hydration above
100 Grams of water for the yeast
546 Grams water
646 total between the two

Mix all in the kitchen aide with dough hook until it pulls cleanly from the side of the bowl. Low speed

Let sit for 10 minutes

Mix another 5 minutes slow speed

Let dough double in size, usually 6-8 hours
punch dough down and roll out to cut to size for dough balls.

let the dough balls proof until ready to use, I try to give it a minimum of 2 hours.

Dough balls should not be sticky to the touch and very soft, think baby's butt.

I gently flatten out the dough on prep surface with light dusting of flour and then start / throw dough to desired size. I do not roll the dough. once to desired size light flour on peel and place dough on peel. Sauce cheese etc within 1-2 minutes and into the oven. This style of pizza is light toppings light sauce, not American style greasy mess...

If you look up Neapolitan pizza dough on YouTube, lots or resources.

I use Caputo 00 pizza flour, not my favorite but I can not get the other one locally anymore.

Molino Grassi is my favorite, they have tons of videos online, but harder to find.

We use a breadmaker to prepare the dough. This divided up perfectly into (4) 170 gram doughballs.

This is the dough recipe we used:

1 cup Water ; room temperature
3/4 teaspoon Honey
1 1/2 teaspoon Salt
1 1/2 tablespoons Extra virgin olive oil
2 2/3 cups Flour
1/2 cup plus 1 tablespoon Bread Flour
1 3/4 teaspoons yeast (active dry)

FWIW I just checked on the dough made this morning and it is already less sticky than when we started last evening. This may have been a timing issue.

 

[MCnParker]

I would get some 00 pizza flour, it is designed to hold a higher level of hydration and works better at the temperatures that your oven is running at.

https://www.amazon.com/Antimo-Caputo-Pizzeria-Flour-Blue/dp/B08KB4488S/ref=sr_1_4?crid=UBOEXO292I32&keywords=00+pizza+flour&qid=1686255830&sprefix=00+pizza+flour%2Caps%2C150&sr=8-4

 

[LargeOrangeFont]

I would get some 00 pizza flour, it is designed to hold a higher level of hydration and works better at the temperatures that your oven is running at.

https://www.amazon.com/Antimo-Caputo-Pizzeria-Flour-Blue/dp/B08KB4488S/ref=sr_1_4?crid=UBOEXO292I32&keywords=00+pizza+flour&qid=1686255830&sprefix=00+pizza+flour%2Caps%2C150&sr=8-4

Thank you.. I will get some of that for next time.

 

[LargeOrangeFont]

Thanks again for the tips gang, I think we are getting somewhere!

No pie transfer problems tonight. The dough was less sticky, and worked perfect. We let it rest longer, about 6-7 hours, and used a bit more flour when we rolled it out, no corn meal.

We rolled the dough half way out on the counter, then hand stretched it the rest of the way, threw it on the peel and made the pie.

The Hawaiian one didn’t cook enough, there was too much water in the pineapple. We will make the necessary adjustments. Other than that everything came out great!

 

[SHOCKtheMONKEY]

Got this for Father's Day!
Going to try it out tonight with some store bought dough. Should go well, I'm several beers/shots in...

 

[SHOCKtheMONKEY]

Turned out OK

 

[DLC]

Got this for Father's Day!
Going to try it out tonight with some store bought dough. Should go well, I'm several beers/shots in...

View attachment 1243350 View attachment 1243351

Damm Dude you have quite the arsenal over there….

charcoal, gas, black stone, Pellet smoker & wood fire pit and Now Pizza!

Excellent eating !


That is Awesome!
&
Happy Fathers Day


Cheers!

 

[SHOCKtheMONKEY]

Damm Dude you have quite the arsenal over there….

charcoal, gas, black stone, Pellet smoker & wood fire pit and Now Pizza!

Excellent eating !


That is Awesome!
&
Happy Fathers Day


Cheers!

Thank you, the green egg and big charcoal Weber is not in the pics...

Second round tonight. My wife is done with pizza.

 

[RiverDave]

Stacy bought an Ooni for a party awhile back and to take on our rv trips.

I think I’ll tell her to get the ingredients so we can make pizzas tomorrow.

We have ours on a big metal rolling cart with shelves.

This particular one can do wood fired or propane but I’d assume we will just be using propane most the time.

 

[JJ McClure]

I just picked up a Mimiuo 13” pizza oven. This is the propane fired version with the auto rotating stone. It cooks a pizza in about 90 seconds at 900 degrees.

View attachment 1239134

It seems the dough thickness, diameter and temp control are the keys to success and there is a bit of a learning curve.

I am trying it out tomorrow night. Any tips for this kind of pizza oven?

I love this thread… makes me smile when lof doesn’t know everything. We need more of the placating lof.

 

[941Punk]

Going to try out our wood fire kitchen oven in Italy this summer. Hopefully I don't smoke us out.