Tips for Taking Your Ooni on the Go
Thinking about taking your Ooni oven on the go? Whether you’re going off-grid, cooking next to a camper van or simply bringing your oven to your local park’s picnic shelter, we’ve got a few tips that will help you plan ahead.
1. Consider your oven.
Ooni Fyra 12 Wood Pellet Pizza Oven£299.00
Wood pellet fuelled for consistently high heat and low maintenance Wood fired flavoured 12” pizzas Reaches 500 °C (950 °F) in just 15 minutes Cook...View full details
Ooni Koda 12 Gas Powered Pizza Oven£349.00
Gas fuelled for the ultimate ease and control Reaches 500 °C (950 °F) in just 15 minutes Cooks stone-baked fresh 12” pizza in just 60 seconds Fits...View full details
Ooni Karu 12 Multi-Fuel Pizza Oven£299.00
Highly portable at just 12kg (26.5lb), with all the power of a large pizza oven Use wood or charcoal for a traditional wood-fired experience, or a...View full details
2. Prepare your fuel.
- The easiest and most cost-effective way to cook on the go is to use wood pellets with an Ooni Fyra 12. Hardwood pellets are super economical: 500 grams of pellets will cook about 4 pizzas.
- Want to cook with propane? Take a 500g camping canister with you. Keep in mind that smaller cylinders work well with an Ooni Koda 12 or Ooni Karu 12, but won’t work with our Ooni Koda 16 or Ooni Karu 16.
- Wood, steel and stone make great pizza oven surfaces. Picnic tables and concrete camping slabs work well.
- If you’re going even further afield, you can place your oven on the ground — or, if you’re heading to the beach, sand. Just be sure it’s stable before you start cooking.
- You’ll need a few accessories, so be smart about how you pack. You can store smaller things, like infrared thermometers and chimneys, in the belly of the oven. Bigger things, like peels, might need to be carried separately. Backpacks and coolers can be used to store dough and toppings.
- The more washing, chopping and cooking you can do before you head out, the better. Cut, pre-cook and label toppings. Prepare your tomato sauce and pack dough ingredients, fresh dough or frozen dough balls.
- Proofing Tip: consider the outside temperature of where you’ll be cooking. If it’s much hotter than your home kitchen, proofing will happen fast. If you’re heading to a cooler location, you might have dough balls that are a little tight or take longer to rise.
- We’ve been known to get carried away with topping options — but when you’re cooking outdoors, the more accurately you can plan, the better. It’s no fun to schlep home leftovers that haven’t been refrigerated. No one wants to pack up sweaty cheese!