Pickup available at 9118 Highway 30
Usually ready in 24 hours
9118 Highway 30
Altona MB R0G 0B0
Canada
+12048987553
I was on the fence about this but after reading some of the comments, I picked this up. Biggest difference between the steel vs the stone is that it holds the heat much better between cooks. This means if you are cooking a lot of pies, you don't need to bring the stone back up to temp to get a consistent cook. It also heats up quicker which was a nice surprise. Happy with the purchase!
This steel seems to work much better than the stone that came with the Ooni oven. I'm consistently making very good pizzas now. It seems to hold and control the heat better.
If you own an Ooni 12, you need this. Living in Canada temperatures outdoors can fluctuate significantly, the cordierite stone that comes standard on the Ooni takes ages to heat up and you get inconsistent cooking between the toppings and crust. I'm on a few Ooni Facebook groups and the complaints about the Ooni 12 are all the same, long heat up and recovery, burnt toppings with undercooked crust. Some recommend adding doors to the front or using the "secret low setting" while cooking, but that's all nonsense and a design flaw with the Ooni 12, but it's a $400 pizza oven so I don't expect it to be perfect, but it can be. I've had the Atlas steel for my Ooni 12 for over a year and it makes perfect pies. It fits perfectly, heats up quickly but more importantly transfers heat quickly and recovers fast. I've had a few nights where I was putting out more than 10 pies, one after another and there was no deviation in the cook. I can leave it on a consistent temp and on those cooler or winter nights the pies don't suffer. The is the best upgrade you can make to pizza night.
