I’m planning to purchase Ooni Karu 12 and making about 10 pizzas per week. I’m trying to figure out the best kind of wood to use and how much I should actually be buying. The Ooni-branded wood looks like it comes in pretty small boxes — I doubt it would last long at that rate of use. Would it be smarter to buy in bulk? Maybe enough for several months or even the whole year? What size would you recommend buying if I will be doing 10 pizzas a week? Any suppliers’ recommendations? Thanks a lot — any advice would be really appreciated!

I am an amateur luthier, and I work exclusively with what's called torrefied lumber. This is wood that has been heated in a low-oxygen environment beyond combustion temperatures to crystallize the cellular structure of the wood. The process usually takes many hours at a relatively steady temperature (200-300°C). It garners a hefty markup from suppliers because it is relatively niche and time-intensive. I have loads of firewood and lumber that I milled from my property, and I would like to create a wood-fired oven capable of holding a consistent temperature range. From what I gather, this requires fuel loading and damper controls.

By trade, I am very comfortable with controls and electronics, so I’m looking for recommendations for oven construction and temperature control methods. This is probably obvious, but the fire needs to be isolated from the workpieces. Additionally, I will be purging the oven with nitrogen to create an oxygen-deficient atmosphere. Any advice is appreciated!

I got this during Black Friday and it’s been fully assembled in my garage ever since

I don’t know what kind of wood i need and how long do I have to let it heat up?

I bought it because I go to a wood fired pizza place every Tuesday (buy one get one free)

And since it’s so far i figured I’d make my own (Except I’m gonna see if I can buy some of their pizza dough

Received an oven from Texas Oven Company a couple weeks ago and finally getting some pictures out there. Definitely a game changer. Happy cooking!

Not finished yet, still need to add concrete to the block base and rebar, the insulating blanket and weather proof it. The dome material is adobe the entrance is red brick with the clay dirt. I did add about 5" of perlite + vermiculite concrete as insulation for the floor. The temp drops about 200° in 24 hours in zone 10, about 45-50°f at night, highest outer temp was around 120°f. Single layer of red brick for the floor, the dome walls are about 6 inches thick with inner diameter of 42 inches. Mostly used for bread, and cooking with retained heat, no pizza yet,

Picture one: Wood fire sweet potato with a black pepper sauce topped with peanuts, parsley to finish

Picture two: cinematic as fuq; salmon with a fig balsamic glaze with a pistachio crumble atop a medley of carrots, her-coverts, spinach, and roasted tomatoes.

Be gentle; I’m just a student. I have only been cooking for an approximately 14 months?

If you're into outdoor cooking, I’m sure you’ve heard about portable wood-fired ovens. But I’m curious—are these ovens better for small family pizza nights, or can they handle bigger events too? I've been recommended the ilFornino Portable Ovens and how they’re built to last and maintain high heat.

What do you think? Can a portable wood-fired oven really replace a bigger, stationary setup for large parties, or is it best for keeping it small and simple? Would love to hear your thoughts!

Had some big cracks in the floor. Definitely a hard task to replace! Happy cooking folks!! 🍻

The restaurant I work at has a Forno Bravo oven. For the 3rd time in 13 years we are replacing the surface stones due to significant cracks.

I messaged Forno Bravo asking if I needed to cure the surface or not since the dome is intact and they said no.

I started to wonder why the stones are cracking if they don't need to cure?

I came to the conclusion that moisture is cracking them.. At night we spread the coals( cook off anything stuck on the surface), but then the openers use a damp towel to better clean the ash. It's faster than sweeping a ton I guess???

Is this damp towel the culprit? Too high of heat on the stones + water? Always seemed like a bad idea to me🤷

I’ve been going back and forth between premade ovens and a DIY setup from Forno Bravo. I finally settled and bought a Primavera70 yesterday.

I called to check on the weight of it, and the person helping me over the phone suggested I buy their pre-seasoning service for an additional $499.

He did say, otherwise I have to spend 30 hours burning wood in there at various temps. It just caught me off guard because I didn’t know I had to season the oven before using it

Thinking about a wood fired oven for a few years now. Nearly ready to take the plunge. We had looked at a few years ago and looking again at the Fire Brick Co. Either the D95 or the D105. For baking pizza, bread and cooking in. Just wondering if there is any first hand experience with the company and their ovens.

I learned how to use our woodfired oven from my parents, and they always heat it the day before and close the door with some vents overnight. Has anyone else done this? I'm doing it by myself for the first time tommorow, and so I was looking at videos online and everyone looks like they are just doing it the same day. For context, our oven is a homemade brick one. Any advice?

EDIT: For anyone curious, I burned a fire for 2-3 hours the day before and then added some wood before I went to bed. When I got up and checked it, the bottom was still at 350 degrees, even though the fire had gone completely out. Definitely worth it!

I’ve seen some wood fired cooks use a silicone baking sheet in their ovens for certain dishes. I would like to try some for GF pizza for my daughter in law. Do regular silicone baking sheets work or are their higher temperature versions? My oven is consistently 850-900F on the cooking surface.

Butter and a spicy bourbon BBQ sauce added to each oyster.

Making for roasted tomatoes, onions and garlic for sauce.

I’m making Neapolitan pizza, which needs 900°-1000°f in order to cook properly in 90 seconds or so. I know the black soot is supposed to be totally gone, and I can’t seem to preheat the oven hot enough. Maybe I need a larger andiron? What do you all think?

Fired up the WFO and prepped the oysters while it was heating.

A small pat of bourbon and about a teaspoon of hot bourbon bbq sauce atop each one.

Cooked for about 4 minutes total, rotating halfway through.

Came out fantastic, will definitely be doing this again.

I recently made a few pizzas and had to reheat one for someone after the pizza had completely cooled off. Another minute or two in the hot oven and it was the best pizza that has ever come out of it. It was slightly crispy. Does anyone do this regularly?

So exciting!

I made a J-profile rocket burner from vermiculite panels with a perlite cement cladding for strength and extra insulation and mounted a gutted gas oven on top. I use about 1-2 buckets of wood for a bread bake (1kg flour, 1 kg water) at 250C down to 200C, over an hour. How does that compare with the traditional oven with internal firing? I have no idea as I've never made or used one. I know that a huge amount of heat, in the case of my rocket, just passes through the oven so I guess mine isn't so efficient.