Ooni pizza oven for frozen?

[1m P1zza]

As a longtime Ooni pizza oven user (I love cranking out pies!), I have to say that you guys should stop buying these if you aren't ready to commit!
The whole point of an Ooni is the high heat for Neapolitan pizza. I see people trying to cook frozen pizza in them, and it's just pointless. You get way better, more consistent results for those styles using a good pizza steel in your regular oven.

If you don't want to make your own dough and chase high heat, save your money and forget the Ooni pizza oven. what do you guys think about this?

 

[Wh5keyhigh]

@1m P1zza I see where you're coming from. but I think the Ooni has a slightly wider appeal than just pure Neapolitan fanatics!
yeah, cooking frozen pizza is definitely a waste, but the Ooni is also fantastic for quick flatbreads, high heat veggie roasting, or even giant cookies if you use a cast iron skillet.
The fun of cooking outdoors with fire is a huge part of the appeal, too. But yeah, if you don't use it for high heat, the investment makes zero sense!

 

[GreatFood40]

As a longtime Ooni pizza oven user (I love cranking out pies!), I have to say that you guys should stop buying these if you aren't ready to commit!
The whole point of an Ooni is the high heat for Neapolitan pizza. I see people trying to cook frozen pizza in them, and it's just pointless. You get way better, more consistent results for those styles using a good pizza steel in your regular oven.

If you don't want to make your own dough and chase high heat, save your money and forget the Ooni pizza oven. what do you guys think about this?

the Ooni excels at high heat, but it's still fun for non Neapolitan styles, like getting great char on Chicago thin crust. But I agree, don't buy one just to reheat store bought stuff

 

[Alan]

I agree with the comments here. Ooni ovens do best with fresh dough and high heat, but some users enjoy experimenting with different styles. It depends on what kind of pizza experience they’re after. Have you tried Detroit or pan-style in yours?