Indeed .
My point was more sensible options exist
I mean we didn't discount buying an electric car because long ago in history a car may have ran on Steam and needed the fire to be hot before our journey did we .
Just do it (from a T5, audi owner). Love ours but wasted in lock down - you need to be sociable to justify the logs but it does serve as an oven for other cooking and fire pit with directional heat
That’s some setup.
Certainly looks better than my Breville
Curious (and could probably Google) what does the much higher temperatures improve with respect to a pizza?
Gives your base a crunch without drying it out like the oven/stone combo does.
is the trick to heat it from the side/top then?
i know i had good results from my £40 aldi BBQ pizza oven but it just didnt seem to hold the heat for more than 2 pizzas. i thought id put it on a lower grill, plop a load of briquettes on instead of lumpwood for longer heat but...... it burnt the bases. proper black charcoal just seconds after being on the stone.
if higher heat makes a better pizza, am i right in thinking thats not the case for the stone?
it burnt the bases. proper black charcoal just seconds after being on the stone.
The ooni would do that if you let it.
Pizza is on the stone for may be 10-20 seconds then you turn it and don't let it sit in one spot for long at all.
60-90 seconds total.
But at the same time you need the top of. The heat to be passing over the top to get the top cooked without charring it like a direct static heat would.
I wanted a pizza oven but someone showed me the results with a gas BBQ. It’s really great and full on Smokey flavor. Then you have the BBQ for everything else. With a pizza stone you are cooking in ten minutes and it takes two to three minutes a pizza. I cook outside a few times a week through the year and the gas BBQ is the best thing I’ve ever bought outside of mountain biking.
out of interest, anyone tried one of these rings that you stick on a kettle BBQ?
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i guess the issue with charcoal is you cant regulate the temperature, and the last pizzas i tried in my £40 aldi BBQ pizza oven burnt on the base due to too much heat underneath.
must say ive always been a 'gas is fake', flag-waving charcoal supporter, and ive been umming and ahhing about building a pizza oven for years now. i think ill have to accept i wont get round to building one, and it may be time to consider a gas pizza oven for the ease. must be getting old 😀
ooni the best option for these? i see drac mentioned he's still waiting for his ^^^, does this mean theyre selling out everywhere due to the lockdown and summer approaching?
I made one of those last year, to my shame, I haven't tried it yet. Canny be ****ed wi the whole faff of the fire now, I think I may swallow my pride and go gas Ooni.
I see the new one does 16" pizza, what does standard do?. Its 400 quid mind!
I work in IT’ish, have a VW Transporter and have both sex pond and pizza oven in back garden. Do I win some kind of prize for being peak middle class?
We love ours and use it all year round. In fact just decided on pizza for tomorrow’s dinner!
Standard koda is what I have Greg
12" and 200 quid
Gas?
Yes gas
**** ****ing about with wood.
Third night of pizza this week.
Blue cheese is addictive on pizza
https://imgur.com/a/MRtKmTQ
Been about two years of bruneep pestering me to do something.
Was at a party early last year and they had an Ooni firing out pizzas and they were just another level. So bit the bullet for my birthday this year.
anyone got the koda 16? looks to be about twice the size/weight as the 12 and will handle 16" pizzas. id never cook a pizza bigger than 12" anyway but just wondered whether the extra room inside is worth it for mebbes cooking other stuff as well?
I wish I bought the 16
But at the same time I got a deal on the 12 for 200 quid
Bread in the house oven is good
The bbq does most other things.
Really all I wanted was a pizza and 2*12" takes 3 minutes.
ironic, decided after all this time to go for a gas pizza oven, and both size kodas are out of stock everywhere..... just makes me want one more now 😀
Don't check eBay prices.... 😆
haha yep, i looked on there a while ago, crazy.
also messaged someone on facebook marketplace selling a koda for just shy of £400, assuming it was the 16. i think you can probably guess whats coming.....it was the small one that retails for £249 😀
We use our ooni (or uuni as they were when we got it) a lot. It’s great. Small enough that it’s easy to store and gets up to temp in 20 mins or so. Ours is the 2nd gen wood pellet one, and I think they’re even better now, and gas is much more convenient. You need to keep it well stocked with pellets To keep it up to temp, but it’s just great when you get the hang of it. Got some big backs of pellets so costs buttons to run, and the fruit wood pellets I got give a lovely flavour to the pizza.
are pellets expensive? how does the running cost compare with LPG?
Based on a 13kg calor propane cylinder
Koda is about 1.25 an hour to run
Most of that is heating up the stone at the start. C. 15 MINS
Would the 16 be your choice due to having to move the pizza around Terry?
Or just for bigger pizza?!
Making bread .
If I was going to plunge for a 16 I'd have to seriously consider the pro or the roccboxx
But avoiding scope creep I stuck to the 12 and just bought more peels . Rack em and stack em and 5 pizzas take no time.
+ At the time 12" koda was 200 quid due to minor cosmetics
Still have to turn in a 16 it's an l shape flame bar not a u
Would the 16 be your choice due to having to move the pizza around
You still have to turn the pizza in a 16" oven the same as a 12".
Feel free to spend twice as much but a 16" base is not that easy to shape based on 18 months experience of trying to make a 12" base!
Aye, been making pizza for years now sharkbait, know what you mean.
I'm quite happy with my oven sourdough I'll just go for the 12".
I have half a dozen thin plastic chopping boards for the pizza stacking, just fire them on my peel, only use it for load and unload.
Semolina flour keeps em slidy.
Top tip on peels is that unless your using a perforated peel or feel the need for a huge handle to feel like your Luigi in your pizzaria
A basic pizza peel is a bakers cake saver with a 100% markup .
I like the Luigi feeling my long handled peel gives me! Looks good hanging in the kitchen too. 😂
I bought a couple of big bags of pellets for not very much when I got the oven...maybe coming on for 3 years ago. Still got lots left. No idea of running costs bit it’s pretty minimal if you buy in bulk. It’s not like I use mine all the time, but probably once a week in good weather (I live in Glasgow through!🤔)
I like smaller pizzas because then I can eat more of them with them all different toppings! Note that a 16" pizza (8" radius) has almost twice the area as a 12" one (6^2 = 36; 8^2 =64, 64/36 = 1.8)
4 cheese and chilli onion chutney (no tom sauce) FTW
Also sweet pizza to finish off (nutella and banana!!), but you need to precook the base, or turn the flame off (gas) and just cook from the heat of the stone and residual heat in the oven
Sweet pizza. Naw.
Nobeer, step away from YouTube!
16 reviews make it look a better option. Crikey. 😂
If I was going to plunge for a 16 I’d have to seriously consider the pro or the roccboxx
isnt the roccboxx 12" only?
ive got my heart set on a koda 16 now, but cant find one anywhere, just pre-order for september or grossly inflated prices on ebay/facebook.
googling away ive come across this cute little firepod.
£400 for 12" tho (same as 16" koda), and also out of stock i think, has anyone here had or got one?
That looks like something from teletubbies 🤣
I'll wait til sept for the 16....
Well that escalated quickly.
The original plan was to build one in the corner of the garden, probably using the exercise ball method. However we looked at the cost of materials, drank a couple of beers..
Karu now on preorder.
That looks like something from teletubbies 🤣
i like it, think its cool. so much so that i've gone for it 🙂 gone for a purple one with a set of both long and short legs. theres also a reversible griddle so you can use it for barbies too.
its £400 for a 12" which is more than id have wanted to pay, so its a bit extravagant for us, but i can see us getting a lot of use out of it both as a pizza oven or a quick grill up outside if the weathers nice.
charcoal? wood fired? nahhhhhh, gas is keeping it real! 😀
Ok, maybe a slightly OT/specialised question - but does anyone find their gas Ooni gets blown out a lot? I'd say that every second time I use it, the flames go out at some point and I have to relight. And if I'm inside prepping the pizzas I don't notice.
If it's windy outside I know not to bother as I won't be able to keep it lit for long enough to get the stone hot.
Have tried turning it roudn to be face/side/back on to wind direction, putting the door on tight or loose and having a cap on/off/mostly on the chimney but can't really get anything where I know I can walk away and leave it, knowing it will be hot when I get back.
Any ideas team?
Guitar hero - yes, ours also blows out. Just be careful not to reignite if you have the door on and the gas hasn’t dispersed properly.....
Lessons learnt from this weekend.
1) don't drop wood onto the charcoal just as you put a pizza in (lots of flames, lots of charring)!
2) Semolina is your friend
3) Be sparing with topping, bit of cheese can roll off and catch fire!
4) It's harder than it looks to get it 'just right'
The Ooni sourdough bases worked ok though, they were still pretty sticky when it came to shaping, so perhaps a little less water next time.
Bugger it, Koda 16 ordered. Roll on September.
Is it one of the retro fit kits ygh.
The koda is a gas only one and doesn't blow out.
You do need to aim it right.....I didn't know that and melted the knob. With the wind blowing the flame backwards.
