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Product number: 62911
The creators of the Ooni Wood-Fired Pizza Ovens have taken a lot of time to find the best, most energy-efficient fuel for your wood-fired oven in these dried beechwood pellets. Made from compressed beech fibre they contain no additives and no hidden extras, just 100% sustainable wood.
Quick and easy to light, your oven will be ready to cook in just 10 minutes. They’re also incredibly lightweight and economical. These Ooni Wood Fired Oven Wood Pellets leave hardly any ash, so there’s very little to tidy away at the end of the cooking session, and you only need 300g to get cooking. That means one bag will provide at least 7 hours of cooking time – that’s a lot of pizza.
We love the taste of real wood-fired oven-cooked pizza, and we’re sure you will too.
Store in a dry place or airtight contained to retain optimum fuel efficiency.
Fresh from Scotland, the Ooni team are proud to present their very first cookbook, Ooni: Cooking with Fire. Invented by Kristian Tapaninaho with his partner Darina Garland, Ooni ovens are inspired by Italian pizza ovens but they’re super-fast to heat, and super-speedy to cook in, and they wanted to take this opportunity to share their story, recipes and inspiration for great outdoor cooking.
Beautifully illustrated, Cooking with Fire is designed to help you get the most out of your Ooni oven, whether you’re cooking in your own back yard or garden, at a campsite, on the beach, or wherever the wind takes you.
Home-made pizza was the inspiration for the Ooni’s invention so, perhaps obviously, the book is brimming with ideas for creating an amazing array of Neapolitan-style pizzas. Starting with a chapter on ‘Classics’ it takes you through the essentials of making pizza the Ooni way – from kneading the perfect bread dough and tomato sauce to assembling that all-time classic of the pizza-loving world, the Margherita.
Three more chapters invite us to travel and explore the recipes that have developed from Kristian’s roots in Finland – think freshwater fish, rustic breads and garden-fresh vegetables, with lots of ideas for vegetarians as well as meat eaters. Then we move south through the street-food influences of London where the first Ooni was invented, spicy pizza toppings, kebabs, hotdogs – more veggies – and even a Caribbean-inspired, rum-soaked, flambéed pineapple.
The last chapter covers Scotland – now home to Kristian, Darina and the Ooni HQ – with breakfast-themed pizzas, seafood dishes and roasted meals inspired by the mountains and rugged coastline of this dramatic country.
Specially designed by the pizza aficionados at Ooni, the Ooni Stainless Aluminium Pizza Peel makes it easier than ever to get your pizza in and out of the oven.
Because the Ooni cooks a freshly baked pizza in well under 2 minutes, having a peel lets you get your pizzas in and out of the oven super quickly, minimising the waiting and maximising production. This means none of your guests are going to go hungry waiting for their delicious pizza.
Of course, you don’t need an Ooni oven to make use of the Ooni Pizza Peel. Light, strong and stylish, it won’t look out of place in the kitchen of any keen bread baker or pizzaiolo.
Fun, sociable and easy to use, Ooni was invented by a passionate outdoor cook, Kristian Tapaninaho, who couldn’t find an affordable wood-fired pizza oven anywhere. It had to be a premium, wood-fired oven that didn’t cost the earth, wasn’t too big and that could get you cooking in a short amount of time.
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