First use of the ooni on Friday and everyone raved about the pizza. I bought some Caputo gluten free flour and can recommend it for anyone who has the same requirements. I slightly mis-read the instructions and piled all the ingredients into the mixer but should have mixed the flour and water for 5 minutes, then added the yeast, oil and salt and mixed for a further 2 minutes. The mix was a bit on the wet side but good enough to roll out by hand with some extra flour and by the end I had managed to get a raised crust around the outside, but on the last pizza the dough was slightly under although the topping and crust looked well done.
I also bought a fold up aluminium table from Argos which worked really well. Big enough to hold the oven plus plenty of space for flour and plates. It folds up really small so can be stored alongside the oven.
Does anyone use a temperature gun?