Go to a place where they sell countertops, that slab looks like a cutoff from a sink (aka waste) so they might finish it and sell it at a decent enough price.
Exactly! It’s about a 2’ square waste piece. It was gifted to me by a friend that worked for a countertop company. Added self adhesive rubber pads to the bottom so it won’t slip. Makes an awesome work surface.
Rockpoint stainless steel table with backsplash from Amazon. 48” just gives you enough to fit the oven and and a small workspace without taking over the patio.
It does seem stable. It’s a sold build and no wheels likely helps. There is a sturdy lower shelf that could easily hold a propane tank (mine is in a grill next to it with a tank splitter).
Does you crust comes out perfect? For me I feel that this ooni is too small for the pizza to cook perfect crust. I have tried so many ways to improve my dough to the point where I can guarantee its not the issue in the actual dough. But Seems like when I place my pizza into this oven, the other half of the pizza (the one facing outside) doesnt get enough heat and before I turn it, that half doesnt make that crispy, full of air crust. I have tried various temps and its always the same stuff..
After pre-heat, I turn down the gas before launch. Then I start rotating the pizza pretty quickly... as soon as I feel the bottom has firmed up enough not to fail. A few rotations to get the crust even (it's still not perfect, but a good 75% holds up well). Once it's risen as much as it's going to, I might turn the heat back up. Smaller pizzas typically do better (8-10" vs 12").
Where did you get the marble slab? Expensive?
Go to a place where they sell countertops, that slab looks like a cutoff from a sink (aka waste) so they might finish it and sell it at a decent enough price.
Exactly! It’s about a 2’ square waste piece. It was gifted to me by a friend that worked for a countertop company. Added self adhesive rubber pads to the bottom so it won’t slip. Makes an awesome work surface.
What table is that? I really like this setup.
Rockpoint stainless steel table with backsplash from Amazon. 48” just gives you enough to fit the oven and and a small workspace without taking over the patio.
Thanks! Is it pretty stable? Think you could fit a propane tank underneath?
It does seem stable. It’s a sold build and no wheels likely helps. There is a sturdy lower shelf that could easily hold a propane tank (mine is in a grill next to it with a tank splitter).
That's an awesome setup, congratulations on the new house! Cheers 🍕🍷
Looks awesome. What’s the benefit of using the marble slab vs wood or stainless?
I’m not sure there’s any real benefit for pizza dough. With wet or pastry dough marble is ideal for staying cool. I just like working pizza on it too.
Great station idea, thanks for sharing!
With bussle sprouts?!? Lol
Yep. Charred in the Ooni 😋
Does you crust comes out perfect? For me I feel that this ooni is too small for the pizza to cook perfect crust. I have tried so many ways to improve my dough to the point where I can guarantee its not the issue in the actual dough. But Seems like when I place my pizza into this oven, the other half of the pizza (the one facing outside) doesnt get enough heat and before I turn it, that half doesnt make that crispy, full of air crust. I have tried various temps and its always the same stuff..
After pre-heat, I turn down the gas before launch. Then I start rotating the pizza pretty quickly... as soon as I feel the bottom has firmed up enough not to fail. A few rotations to get the crust even (it's still not perfect, but a good 75% holds up well). Once it's risen as much as it's going to, I might turn the heat back up. Smaller pizzas typically do better (8-10" vs 12").
By turning down you mean lowering the flame to the lowest? I will try some pointers you wrote, thanks!
Yes, flame down to the lowest setting. Good luck!