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Our local baker is selling frozen ready made pizza dough. Tried it last week 10x better than mine. Top result. Just need a local mozzarella farm and I’m sorted.
made some dough that seemed alright. the rest of the experience was a disaster tho. most of it get hoyed in the bin... lots of lessons, lots more still to learn.
i really hope the next cook is successful or i fear it may be the last!
What went wrong mahalo and maybe we can help? Stick with it it's worth it!
well it started raining so the operation had to move inside which was a ball ache and elevated stress levels. then id read the base should be almost transparent, so we rolled the first very thin, but could not get the peel under it! then we assembled one on the peel but couldnt get it off into the oven... we finally got one to work with a ton of flour but in frustration completely forgot cheese (so the kids had a burnt base with barely melted cheese) while i was outside dicking about with that the mrs had rolled out an applied toppings to the rest of the dough indoors but obviously they were glued to the worktop too. ripped to shreds trying to get the peel under em!! just lobbed the lot in the bin!! even managed to find some Nduja which was wasted too!
i have ordered a couple of wooden paddles which they seem to use in all the vids. this should make the supply chain easier. and im told flour flour flour, even more than you'd think?
then id read the base should be almost transparent
Na, thats pish, ignore.
All the other stuff is sorted by having a wee system, Just do one pizza at a time though, it's not like making pizza in oven, it's too quick to be trying to sort the next pizza while one is cooking.
I use an alu peel, don't use much flower on the base, it just burns. Keep it moving to stop it sticking, and don't hang about. Sounds like you may have went for a high hydration too, don't do that, get used to something a bit easier to handle first, then try higher hydration once confident.
i have ordered a couple of wooden paddles which they seem to use in all the vids. this should make the supply chain easier. and im told flour flour flour, even more than you’d think?
Ok, it's pretty simple TBH
1) if rolling the dough out do it on a floured surface and make sure you can lift it - if it's too thin you'll get holes which is bad. Experiment.
2) use a wooden peel (cheap is fine) and make sure you either flour it (rub the flour in to the wood) or sprinkle it with semolina before putting the base on. I think the latter is better - think of the semolina as ball bearings that the base will sit/roll on.
2) don't put anything on the base until it's on the peel
3) don't add a load of toppings and wait until you're ready too cook it- too much pizza sauce will make the base soggy and it will stick to the peel.
4) when launching the pizza into the oven put the peel quite a long way into the oven (so that the pizza is fully in the oven) then give it a forwards then backwards shake and the pizza should move forwards onto the pizza stone...... then pull the peel out gently leaving the pizza behind.
5) change to the metal peel and after 20 seconds slide it under the pizza and pull it out(don't be shy... by this time the base will have cooked a bit so shouldn't fold up), turn it 180 degrees and put it back in for another 20 seconds* - repeat twice but turn by 90 degrees then 180 degrees so all sides have been cooked.
Remove from the oven and slide back onto the wooden peel.
* keep an eye on the pizza all the time - this time could be less.
Don't put oil on the pizza before cooking - it will burn quicker.
If you're doing garlic pizza [with garlic butter] - it will cook really quickly, so consider turning the gas down to reduce the heat from above.
EDIT: Don't even think about doing something else while cooking the pizzas - they'll burn!!
We find a wooden peel works for making the pizza and launching then the metal to remove from oven. When we just had the metal peel they were harder to remove without too much flour
Yeah good advice above but just to reiterate don't try and make them too thin at first, and remember to really go easy on the toppings. Are you using good high protein pizza flour?
Thin n crispy is so 2019, it's all about the neapolitan now! Sourdough even better!
To the person who asked if you can run butane on a Ooni.
I am not a gas engineer, but I've been running butane fine for a few months. You just need a different regulator.
so were finally getting the hang of it now.
but we have had to give back the borrowed burner. new burners are like rocking horse shit online. has anyone any idea where there might be one available? Also there appears to be 2 models, the 'gas burner' and 'gas burner for ooni pro' the latter ones are widely available - has anyone used this with an oven thats not an ooni pro?
I think the pro one doesn't fit a normal ooni.
i think that too, just wondered why or if anyone had tried/bodged it...
I did somewhere that had them In some stores, it may be Dobbies let me check out the Facebook group where I seen them.
Yes it was Dobbies do a search on local stores.
awesome thanks
well that was a waste of an afternoon and half a tank of fuel. still, nice to get get out!!
No luck?
Did you do click and collect on the dobies site before going ? Showing stock to local store for tomorrow for me
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?
Did you do click and collect on the dobies site before going ? Showing stock to local store for tomorrow for me
it said click and collect was available to collect the next day for me too, at 3 local stores (marple, Alty and Preston) but i wanted it that same day. i all phoned 3 stores hundreds of times but nobody answered. i called the HQ but she didnt know which stores had what stock of anything. so i just drove down to Marple. they had none. i showed them the click and collect thing but they still had none. i went over to the altrincham store, same story. CBA going to Preston.
we ended up christening the fuel tray and got a wood fire going. amazing. bit of a faff but im in less of a rush for the gas burner now...!
Unlikely stock is held at any of the local stores if it's for order collect tomorrow. That'll be a warehouse dispatch.
Anyway. Made a batch of dough Friday so have had a few pizzas this weekend. Nice making them in the day light . Easier to judged cookedness
Made off the scale amazing rump steaks in ours at the weekend. Lovely crust and rare inside. Sadly the grill pan melted a tad!
Late to the party but I made this oven back in spring 2016 from an old hearthstone I had dug up, some spare bricks from a neighbour and puddling clay acquired from the local canal works for a donation.
https://flic.kr/p/2kFKReC
Fitted a Vitcas thermometer to the door (old worktop backed with masterboard left over from wood stove installation)
https://flic.kr/p/2kFKiar
I made a stainless steel peel from some spare sheet cut to 1/2” narrower than the doorway and welded to some 1” od tube, with the handle wrapped in bar tape.
Makes a difference when used with polenta/semolina under the dough.
https://flic.kr/p/2kFKVe1
Total cost was about £45 including the cement for the bricks. Pizzas cook in about 90 seconds.
That’s well cool.
Yeah steaks and the likes are outstanding done in the oven but make sure your cast iron pan is sufficient for the temps.
Wife’s birthday present finally arrived yesterday (I ordered it about a month ago).
We eat quite a lot of pizza and think we might eat a lot more now 🙂
First one out of the oven for last nights dinner.
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Looks great, much better than my first efforts!
I'm gonna crank mine up shortly for the first time in a while. 🙂
We fired up the pizza oven a few weeks ago for the first time this year. Eventually got round to building a door, so the morning after, I plonked a pork leg in the there and left it for 9 hours... It was falling apart.
Same the following week but with a chicken, again, well worth it for Sunday dinner after Saturday night pizzas.
Before we cooked some pizza, 1 kg of tomahawk steak... It was awesome
Ok - so I’m doing well after 8 months of ownership with the Koda. Dough is really good and I do a 72hr prove. I’m in a routine. I’m going to be testing myself soon.
Has anyone either a) taken ingredients and dough with them and cooked away from home? If so, any tips being away from the kitchen? Or b) taken theirs camping? We have an upcoming trip with friends and I’ve been asked to bring it along. If so, what type of dough would suit? I’d worry about keeping it all cool in summer.
I’m also intrigued by ready made dough/bases too. It’s not in the spirit of things but if I took it along post ride somewhere - it could work well if I can find any to a good standard.
Anyone had a good result playing away from home with your ovens?
So, my Ooni Koda 12 just landed....25% off from John Lewis too....thank you staff discount!!!
A question.....will I be able to swap out the supplied regulator to run it off the 6kg Calor Red propane bottles that we use in our motorhome, or does it have to run on patio gas?
Cut off patio gas regulator and throw it in the bin.
Mine runs off a regular 13kg propane can .
I have quick release beyonets on the koda hose and the Weber and the receptical on the cannister hose from regulator. One regulator two appliances and quick change over.
Yes you can just swap the pipe and regulator over. One of each is probably not a bad idea.
beagle, I'd happily keep dough in cool box, as I do cold overnight proves on it anyway so no different really.
If you really wanna keep it easy, half cook the pizza before you go just with sugo, then when you're away, mozzarella and your choice of toppings, quick blast and done. It'll still be really good pizza.
We do this when hillwalking, wee yin potters on a beach or in a river until it heats up, pizza after a big hill day is just the best.
Could try freezing the dough and with any luck it will defrost & prove in time for the first night if taken out in the morning, or for the second night, keep it in the cool box until late that second morning. That's my thinking anyway as we tend to make a big batch and freeze half for future use at home.
Dough will come out at about 3pm today after about 42 hour second prove in the fridge (sourdough). There didn't seem to have been too much change in the dough when I had a quick peak last night. I've not left a sourdough base this long before, interested to see how it comes out.
I haven't used the oven for a month or so, I'm looking forward to some tasty food later though 🙂
Shite bags. Forgot to make Dough for tea tonight........
Speed prove in the warming rack of the oven it is.
Cheers for the info folks 👍
Shite bags. Forgot to make Dough for tea tonight……
Check out for a fast dough
Beer ....... Beer In a pizza..... We don't have beer to be wasting like that:)
It gave me an excuse to have some at 11am yesterday, well I say excuse I mean less justification. Rises really fast but I messed up forgot to put it the fridge and over proofed a little, the lids flying off the proofing pots should have given it away.
Does anyone have a Stadler (I did do a search first with little luck)? Friends of mine have them and rave about them (and say it’s better than their parents Ooni). They really aren’t cheap but would also fit our requirements of acting as an outdoor stove in our v small garden. We cook pizza most weeks in the kitchen oven.
https://www.stadlermade.com/products/outdoor-oven/
Forgot to make Dough for tea tonight……
never panic, as well as fast prove recipes like above you can also go with unrisen dough and make pflammkeuchen.
(which, given I don't really like tomato, is actually nicer than pizza to me) Many recipes on line, eg:
I've made this without a specific prove and it's also just fine - make dough, cover, set up oven and give 15 mins to warm up while cutting onions (get them small and they'll cook on the base, if too thick microwave and then squeeze in kitchen towel) and then used the dough after that so probably 25-30 mins after making it.
Now checking weather forecast to see if the rain sods off in time for tarte flambee for tea.
Tbh they worked quite well. Not as much rise in the crust as I would have liked but good elasticity.which was unexpected given the lack of prove -c1 hour in the keep warm setting on oven in the bowl followed by 2 hours balled in the keep warm setting.
@trail rat
Could I ask please what brand of 00 flour you are using?
And any tips to not burn the base?
Blue Caputo - buy it's 28kg at a time and keep it in the sealed blue buckets linked to earlier in the thread....or might have been the last one :/
Re not burning - turn often after the initial 90 seconds. If you watch the base carefully you can seethe colour change on the front edge and it lifts from the stone slightly indicating it's ready to be flicked round -ymmv everyone seems to have their own trick