Update: This sale ends today!
If you don’t see the Ooni offer, try adding AMEX Offers to your card until it appears. Several people were able to get it to shop up after adding several dozen offers to their card and refreshing the available offers.
Originally posted on 5/26:
Save 20% Off Ooni Pizza Ovens After Memorial Day Savings
Ooni pizza ovens and all Ooni accessories are on sale for 20% off with their Memorial Day sale through 5/30, or while supplies last.
Plus, check all of your primary and secondary AMEX cards for a targeted $75 off $350 AMEX Offer at Ooni.com through 6/30.
Ooni ovens typically only go on sale once or twice a year and I’ve never seen stackable savings available previously.
Prices after 20% off, but not including the $75 AMEX Offer:
- Ooni Fyra 12 Wood Pellet Pizza Oven: $279.20
- Ooni Karu 12 Multi-Fuel Pizza Oven: $319.20
- Ooni Koda 12 Gas Powered Pizza Oven: $319.20
- Ooni Pro 16 Multi-Fuel Pizza Oven: $479.20
- Ooni Koda 16 Gas Powered Pizza Oven: $479.20
- Ooni Karu 16 Multi-Fuel Pizza Oven: $639.20
- View a comparison of the ovens here.
Note that the AMEX Offer counts tax and you can add accessories to get over the $350 threshold.
When you buy direct from Ooni you also get a 3 year warranty. You have 60 days to make returns with free return shipping if you don’t love it.
Dan’s Note: I bought the base Ooni Fyra 12 Wood Pellet Pizza Oven during the 2020 Black Friday sale after trying some pizzas from my brother in law’s Ooni and we’ve made dozens of mouth-watering pies with it.
At a sizzling 932 degrees, pizzas bake in just a minute or so. And the taste is truly incomparable to pizza made in a conventional oven.
Useful accessories are also on sale, like an IR thermometer, pizza peel, wood pellets, serving board, Firestarters, and carrying cover.
Should you get a gas, pellet, charcoal, or wood burning oven? That just depends on the flavor and amount of time you want to put into it. Charcoal or wood will likely taste best, followed by pellets and then gas. The effort required will be the reverse, with gas being the easiest, followed by pellets, charcoal, and then wood.
For our Shavuos lunch last year we used an existing flame to bake delicious fresh pizzas with a toppings bar for friends and family, and then let the oven go out when the pellets burned out.
We’re pretty happy compromising on the pellet version, and it doesn’t hurt that it’s also the least expensive option, but smoking connoisseurs will tell you that it needs to be done with wood or charcoal.
I have to admit though, I am tempted to try out the Ooni Koda 12 Gas Oven with the 20% off+$75 AMEX Offer to see if there’s a noticeable difference in taste in comparison to the time and effort needed to make the pizza. Maybe I’d kasher one afterward to have an Ooni for meat pizzas or even steak as well?
Some of the pizzas we’ve made:
Of course Ooni ovens aren’t just good for pizza, many people use Ooni ovens to bake their own matzah!
Do you have an Ooni? Share your tips in the comments!
HT: Yaakov A
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35 Comments On "[Ends Today!] HOT! Save 20% Off Ooni Pizza Ovens After Memorial Day Savings, Plus Stack With $75 AMEX Offer; My Thoughts On Making Fantastic Pizzas In An Ooni"
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Please give me links of what to buy thats a must have to be able to use it shavuous day
We used the:
-Fyra 12 Pellet Oven
-Carrying case
-Wood pellets and firestarter
-Peel
-Serving board
Normally we also use the thermometer, but obviously on Shavuos we had to wing that. And of course an existing flame.
Links for all of those accessories are in the post.
Ima on checkout page but it doesnt show me when it’ll arrive. It just shows free shipping. Any way to know? Want it before Shavuous
Not sure, but you can always return it within 60 days with free return shipping.
you sure? It says 60 days return if UNUSED
https://ooni.com/pages/the-ooni-great-pizza-guarantee
Been shipping out the day after ordering, did you order?
Does this go on propane?
There are several with propane options. Click on the comparison link after the ovens in the post.
how often do you use it?
Every couple weeks when the weather is nice.
Only takes a few batches of matza for the oven to pay for itself.
how much smoke comes out of it? my HOA does not allow gas only electric grilling, so perhaps it can be hidden if not smokes too much.
Same question
Hey Dan,
Do you have to use only their wood pellets or those can be purchased at local home depot etc?
How long/how many times does a bag of pellets last?
Thanks!
You can use any. I’ve used these:
https://www.amazon.com/dp/B079DHNK3H/?tag=cl03f-20&smid=ATVPDKIKX0DER
Should last for quite a few sessions.
Thanks!
Not all models should be used with pellets. The karu 16, for example, isn’t suitable for pellets.
See: https://support.ooni.com/en/support/solutions/articles/24000074780-ooni-karu-16-faq#Does-Ooni-Karu-16-work-with-wood-pellets?
Any reason to get the Ooni Peel and Thermomater, or can I buy from Amazon an off brand thats just as good and much cheaper? Thanks
should I be scared around children is there any safety measures? thank you
Fire and high temperatures. What do you think?
We are either lighting it or making pizzas when using it. Not something that I’d recommend unsupervised, but I’m not sure how that would happen anyway.
Bought the karu 16 multi for matzah. Will post BLN how it went. Though it’ll be a while… 😉
Short version?
1. The group should be of 4 people. One person in charge of kneading, two people for rolling, and one by the oven. (A larger group will be too crowded, and everyone will just get in the way of one another.)
2. The dough should be exactly the size of 3 matzos. Person #1 takes care of the flour, water, kneading and all that.
3. As soon as the dough is ready, persons #2 and #3 are handed their pieces of dough. #2 will work on it the fastest, making it oven-ready, while #3 and #1 work on theirs a little slower.
4. After rolling, #2 makes the holes in his matzah, and #4 will take it to the oven.
5. When #2 has his hands empty, #1 hands him the third piece of dough to roll out, make holes, and send off.
6. #1, now free, returns to knead the next three-matzah batch. (Starting again from step 2.)
7. By the time #2’s matzah is baked, #3’s should be ready for the oven. (Meanwhile, #2 is working on the third matzah of the first batch.)
8. When #3’s matzah comes out, #2’s second one goes in. By this time, the dough from batch 2 should be ready, and they start again from step 3. (By this round it would make sense to have #2 and #3 switch roles, because #3 is now empty-handed, while #2 is still working on the third matzah of the first batch.)
Some pointers:
A: A Chai-minute shift holds about three rounds of steps 2-8, and takes approximately fifteen minutes. At this point everyone/everything washes up and the fifteen-minute shift starts over.
B: Every fifteen minute shift yields 9 matzos. (Depending on thickness of the matzah, this will usually be about 1 – 1 1/4 lbs. of matzah.)
C: Oven time is about 50 seconds, though there are many variables that strongly influence the speed of baking (including the humidity in the air!).
D: Take it easy! Don’t rush, as there is no point. Your matzos are limited to the capacity of the oven.
While technically, this is not really meant to be a time saver compared to the regular sized chaburahs in matzah bakeries, there is a certain serenity that you won’t find anywhere else. In addition, you can implement any chumras and minhagim as you wish, something that in a regular chabura or commercial bakery you’d have no authority over.
I hope it makes sense, and doesn’t come across as written too nerdy, but this is the “short” version of it… 😉
There’s a ton of fascinating science to the overall mtazha-baking process, including the type of fuel used (gas vs. wood vs. charcoal), weather conditions, origin of the wheat of which the flour is made, and even the length of the chimney! (But I have to leave something for the long version… 😀 )
Disclaimer: I haven’t tried it myself yet, I only got the details from a friend who’s been doing in an Ooni for a couple years now. I can get back with first-hand tips and/or changes once I actually try it. I do, however, run a regular chaburah for the past 15 years, so I am intimately familiar with the nuances of the general process.
I would love to hear from your friend how he gets the matza in with such a low ceiling. Traditionally matza is draped over a stick/pole and rolled out in the oven ( I’ve been baking for years ). How does one bypass that issue ?
He said it fits just about. If you’re careful it shouldn’t be a problem.
When will you post the long version?
Mine arrived today!
לשם מצות מצוה
🙂
Interesting data point to put it in perspective. I tried baking a matzah in a Betty Crocker, just to see if it’s doable. After 9 minutes the dough had a sour smell, and was still not baked. Ditch that.
This just comes to show how hot an oven needs to be for matzos.
Is there anyone who has the targeted Amex offer and would be willing to let me use their card and I will Venmo them?
Sounds fantastic! If you frequent pizza shops, this will pay for itself in not too much time. I would suggest consulting a rov prior to kashering between meat and dairy. It is not the same as kashering from issur.
Living in NYC attached houses….Will this annoy the neighbors more so than a regular grill in terms of amount of smoke?
No.
Any good links on how to make the pizza dough or sauce, is it even worth the hassle of preparing all the food, what’s your experience