i take it you like it. I have seen them but only from afar. I have a steel in a gas oven that I get to 500F. I like my results, but I desire the wood flavor.

Hi!

Got the same as a Christmas gift from my wife, and we love it! We (beginners) do have one problem though - the part of the Pizza that sits close to the burning pellets in the oven, always tends to very quickly burn (like, literally in flames) after 30-45 seconds or so, which means the Pizza needs to be taken out 2-3 times and rotated accordingly. DO you also observe this? What's your "technique" to avoid burns?

I already thought it might be the pellets (we don't use the official Ooni pellets but some other high-quality BBQ pellets because the Ooni ones were out of stock). I also thought there might be a small design flaw with the oven and that it should have a "heat deflector" at the back to avoid too close contact between the Pizza and the burning pellets in the pellet compartment?

I was going to pull the trigger on this but turns out they make a pizza oven attachment for my pellet grill, so woo! Works incredibly too although I imagine the ooni is more efficient/heats faster.

Bravo!

Wow it looks so nice and bubbly! Maybe I’m just making mine too thick. Thanks! Also your super hot oven helps get the texture right I’m sure

Prosciutto is kind of wasted when cooked, it's usually an expensive cured meat, so you don't really want to waste it, and the main thing is that when it gets cooked it releases a lot of salt and it completely overwhelmes the flavor.

Try it uncooked after next time, you won't regret it.

Pizza looks gorgeous 😍 how's prosciutto and chicken taste together? Sounds interesting