if you get on r/ooni, all you'll see if Food Porn and lots of advice on how to do it right.

After reading all that, I would notice that my kitchen oven pizza was excellent, while the Ooni had all sorts of issues.

We make amazing pizzas on a 3/8 inch baking steel in a 550 degree oven with convect bake and a 1 hour preheat. Switch to convect broil right before putting the pizza in. My friend said it was the best pizza he’d ever had. We make all styles of pizzas (Chicago deep dish, Detroit pizza, NY style, all sorts of stuff). I’ve made hundreds of pizzas and doughs.

We bought an ooni and I made probably 10-15 garbage pizzas. I read all the advice before, tried several recipes, tried metering the heat different ways and different rotation strategies. We returned it and I’m convinced now that it’s mostly hype. The pizzas never came out as good as the steel pizzas, and if you look at the pictures for the pizzas most people churn out, they’re overly burnt on top and the crust is barely done, even if you make it super windowpane to a ridiculous point.

Hear, hear.

I also tried naan, as a last-ditch attempt to save the Ooni. It was also lousy.