Reach the Pinnacle of Pizza Greatness in your own backyard with the Ooni 3 portable outdoor wood-fired pizza oven. This little beast is for people who take their pizza making seriously. And it’s so fun for your friends and family. You do the cooking, while they keep busy on dough stretching and topping duty – they’ll have fun eating pizza they helped make. So good, you may never order takeout again.
How it works: The Ooni 3 is fueled with food-safe hardwood pellets. Air circulates from the back of the oven to the chimney, so flames roll over pizza for true wood-fired cooking. Bonus – you can cook foods like flatbreads, naan, fish, steak, and veggies in your Ooni 3.
Use the Ooni (formerly known as Uuni) on a table, not the ground. Table should support 31 pounds minimum. Tabletop should be able to handle radiant heat, such as wood, metal, or stone. Do not use on tablecloths, glass, or plastic. After cooking, oven needs an hour minimum to cool. Assembly needed.
Only use food-safe hardwood pellets (not included, sold separately). Wood chips or charcoal won’t work. Use natural (not petroleum based) fire lighters or a blow torch to light the pellets (insert torch tip into the small hole on the side of the pellet hopper). Have plenty on hand because you will be adding more pellets as you cook. Don’t want to mess with pellets? Try the gas burner extension, sold separately.
Safety: Outdoor use only. Do not use on the ground. You’re cooking with fire, so common sense applies. Oven exterior gets very hot – use heat-resistant gloves and don’t touch any metal parts. Legs do not get hot. Flames can escape out the back when you open the door or from the chimney if the Ooni is running hot. Operate away from structures and never in an enclosed area or in high winds.
Warranty: 3-year warranty when you register with Ooni; 1 year warranty with no registration.
Good to know:
Max pizza size is 12 in.
- Clearance above pizza stone is 4.3 in.
You will need a 12-inch pizza peel. Frequent users recommend having both a wooden and metal peel.
- Infrared laser thermometer is recommended for pizza stone temp.
- Getting your pizza just right may take some trial and error. Expect a short learning curve and have extra dough ready the first time.
- Neapolitan-style pizza cooks best with thin dough and light toppings.
- You’ll need to turn the pizza 2-3 times during cooking.
- Ooni 3 will need time to reheat between pizzas.
Windy out? Place the Ooni 3 with its back facing the wind.