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[quote=Anonymous][quote=Anonymous]Did it take a while to figure out how to cook a good pizza? Is turning the pizza difficult? Is a 16” better than a 12”  for getting the pizza in and out and turning it while it’s cooking?
[/quote]
I'm the first ooni PP, and I will say, the hardest thing about it IMO is launching the pizza. Turning the pizza is not difficult (worst case scenario you pull it out on the peel, turn it and put it back in). Letting the oven heat up properly is maybe another issue - it MUST be fully preheated so the stone is nice and hot, otherwise it will only be cooking from the top. You want the stone super hot so when the dough hits it starts puffing and cooking on the bottom. I'd say my first one had trouble launching, but after that it was smooth sailing. I just put a lot of flour on the peel and make sure it slides around before taking it outside to the oven (give it a little shake on the peel, and if it slides around easily, it'll come off easily). I'm sure there are more technical techniques but this works for me lol.

My technique is: 
-Heat up about 15-20m 
-Launch pizza
-20s 
-First turn, 1/4 
-20s
-Second turn, 1/4
-20s
-Third turn, 1/4
-20s
-Review - does it need a bit more? Then 20s. Depending on the temp it was preheated to it may already be done or might need another 20s.

I already told DH that we are making pizza this weekend  :lol: This thread inspired me![/quote]

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