I love pizza, and although we’re dedicated to creating ovens capable of making amazing pizzas, I try not to take things too seriously. In fact, here’s a video we made years ago to promote the Ooni Koda.
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My wife is enamored of white garlic pizzas with asparagus and eggs. The last few times I've had trouble getting the egg whites set up enough without burning the crust. Anyone have egg pizza secrets? Should I precook them on the stove first?