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| Angelika/Mike Schilli |
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Michael As you may remember, in the last newsletter I talked about special utensils for making top-quality pizza at home, and I casually mentioned the gas-powered mini oven from Ooni. And just like that, Angelika gave me one of these gadgets for Christmas. It was supposed to be a surprise. However, Angelika didn't consider that the neighbors in our apartment building are now as vigilant as hawks to ensure delivered packages aren't immediately stolen. As soon as the delivery service placed the huge box in the lobby downstairs, it took less than five minutes for our neighbor to send me a text message: "Hey, a pizza oven for Angelika was just delivered downstairs!" I was still happy.
After Christmas, I immediately connected the device to the propane tank of our grill on the balcony, turned it on full blast for half an hour until the infrared thermometer from my tool collection showed 750F (400 degrees Celsius). I then swiflty slid in a hand-shaped, ultra-thin pizza topped with mozzarella, Don Peppino tomato sauce, onions, and anchovies. It was quite a challenge to fit it through the narrow opening and have it land in one piece on the ceramic plate inside the oven, using a large spatula. After 30 seconds, you need to move the pizza out a bit with the spatula, quickly turn it, and put it back in for another 30 seconds, then it's done. It tasted great! Only the high temperature of the pizza oven creates that typical pizzeria flavor, which is completely different from a pizza baked in a home oven. You just have to be careful that the dough doesn't burn at these high temperatures or the oven sets the house on fire, but by now I've gathered enough experience handling a sticky, thin layer of dough in dangerous devices under extreme temperatures. Top product!
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