If, as food culture writer Alicia Kennedy recently proclaimed in Bon Appétit, the old way of entertaining — perfect, coiffed, anxiety-inducing — is dead, then something’s gotta take its place.
We’d advocate for the pizza party.
What makes a great vegan pizza? If it’s “free-from” dairy and “free-from” meat, how does that liberation translate into flavor and experience? Is melt-in-your-mouth ethical cheese really a thing? Non-vegan pizza lovers can be pretty skeptical about vegan pizza. In an effort to bust myths, we got in touch with some notable vegan restaurateurs and plant-based food producers around the world.
So, you’ve used your new Ooni oven to make some stellar pizzas. You’re happy and full and the oven is cooling down outside. All that’s left to do is clean and store it until your next pizza night. If you’re wondering just how to go about doing that, we’ve got you covered.
Ooni pizza ovens are designed and tested throughout Scottish winters, so we know they work well year-round. But there are a few things to keep in mind if you’re an intrepid pizza-maker who uses their oven no matter the conditions.
It can somehow end up as an afterthought, but the pizza peel is an essential part of the pizza-making process. Here’s a quick primer on each of our peels: What they’re meant to do, and how they can help you throughout your pizza-making process.
One day a year, the fires in brick ovens across Naples are extinguished and celebratory communal bonfires are lit in the streets and piazzas of the city. This happens on January 17th, the feast day of Saint Anthony, patron saint of firemen, ironworkers, and, most importantly to us here at Ooni, pizzaioli.
Since the beginning, we’ve been on a mission to share the joy of pizza. We do that by empowering the Ooni community with the knowledge and tools they need to become the best home pizza chefs they can possibly be.