Blog
Background on the choice and on the baking itself. No news posts — only pieces that still hold up a year from now.
8 September 2026 · 4 min read
An Ooni reaches 500 °C, but that says nothing about the stone your pizza sits on. Why an infrared thermometer earns its place on every model, including the most expensive.
Lees verder →28 August 2026 · 7 min read
Nine models, three fuels and seven hundred euros between the cheapest and the dearest. Three questions narrow it to one oven.
Lees verder →20 August 2026 · 6 min read
Wood gives flavour, gas gives convenience. What the difference is in practice, and why most people end up baking on gas.
Lees verder →12 August 2026 · 5 min read
Ooni discounts follow a steady rhythm. If you can wait a few weeks, you structurally pay tens of euros less.
Lees verder →5 August 2026 · 6 min read
The oven is the easy part. Dough, peel and temperature are where the first evening usually goes wrong.
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