I’ve honestly no idea how much gas I use per pizza. What I do know is that now I’ve had it for a couple of months I’m much more efficient in preparing them and cooking them.
At a guess I’ve made around 60 pizzas, 16 Naan’s, loads of tikka, crispy duck was finished in it and probably 4 or 5 lots of red meat portions.
Out of 10kg bottle I’ve got about half left, I did one very inefficient pizza party at my parents where taking and drinking meant it burned for almost 2 hours for about 10 pizzas. 😂
The gaslight 10kg is incredibly light so great for a mobile pizza oven which is kind of the point.
Pretty sure I saw some figures for gas usage on the website or in the manual.
The gaslight 10kg is incredibly light so great for a mobile pizza oven which is kind of the point.
I heard it’s soo light, it only weighs 3 or 4 kg...
DrP
😉
Ajaj. Patio gas is also a mugging. For the same gas
Red bottle regular propane is the one
0.28kg/hr for regular koda btw.
trail_rat - can you let us know how cheap your gas was and how expensive the other options are again please? I feel like you haven't really hammered the point home yet.
I think my gas was around £1.30 for an hour's use according to that rate, not exactly gonna break the bank.
I heard it’s soo light, it only weighs 3 or 4 kg…
Yup probably about how much the bottle weighs. 😀
Yes I could have bought a cheaper red calor bottle but it’s not exactly portable.
Thats very helpful guys. Thank you.
Ajaj, that is very helpful but you really need to get out more 😉
Ooni Koda 16 arriving between 1245 and 1345! Exicited? Moi? 🙂
I really want a pizza oven (we have a family pizza night every Saturday where we all make our own pizzas from scratch) but my wife doesn't see the point of an oven because 'they cook them too quickly so where is the value in one'!!!
My dad was living with us last month.
Not a pizza fan as he is medically coeliac and often he just gets pre made full of preservative/sugar crap or when made at home in the oven the already dry gf dough dries out too quick as the oven takes too long to cook them
I'd played about with gf bread flour and made cookies(supposed to be pizza..... Just doesn't work and tastes rank.
Bruneep gave me some left over fioreglut Caputo gf flour....what a difference. You can tell the difference as a non coeliac but the dough actually acts like pizza dough and the cooked texture is different to gf bread flour much closer to gluten based flour Dough. I've eaten worse real pizzas from pizzarias.....
You have to work it different and you need deep pockets..... 7quid a kilo for fioreglut.-unless anyone has a better supplier.
Tdlr
He's just got him self a koda off the EU website he enjoyed the pizzas made in ours so much.
£4.95 here but there is a delivery fee.
https://www.adimaria.co.uk/caputo-gluten-free-flour-1kg
Good for lots of other pizza ingredients though. Their cured meats are really good and not too expensive. Guanciale and truffle salami are both excellent on a pizza.
Enjoy nobeeerinthefridge - I'm slightly jealous of your extra girth.
Ah yes sorry should have been clear....I need an EU delivery option.
Tried buying in the EU and it's even more monies.
I did try and get it of adimaria as I just got my own Caputo from there last week.
I should have got it delivered here before he went back
We had a pizza night last night, probably our last of the year because of the weather
I bought the unni 2s due to this forum a good few years back, gets used a good few times a year. It's ace
Decided to do it in the day for dinner time. Pulled my last batch of frozen dough (jamie oliver recipe) and tomato sauce out the freezer, was defrosted in time
Because it was last minute I didn't have any mozzarella, used cheddar. Definitely not as good but still nice. My favourites are still garlic bread, just delicious
I use a metal peel to remove from the oven and a wooden chopping board to put it inside. Rolling takes place on a spare kitchen floor tile (2ft square) and then chopping takes places on a differnt kitchen floor tile before putting on a plate. Also use semoline on the chopping board which aids flicking into the oven
Despite making many many pizzas now I still don't think I've made a perfectly round one! They range from vaguely roundish through ovals and rectangles to triangles and 'splat' looking ones. They're all lovely
I forgot about one of the garlic breads and one side burned badly, was on fire coming out of the oven. I ate that bit and gave the good bit to the family. It was delicious
It's landed! Impressive bit of kit, got a free Ooni baseball cap too (not free when you pay 400 quid for a pizza oven to be fair!).
Off to my lbs to get Propane now.
Now I have a fully functioning kitchen again we are back to capacity on pizza.
25 kilos of Caputo arrived earlier in the week.
Tonight was about testing different size doughballs to find the sweet spot.
One thing -ive been using bread flour for the last few weeks due to lack of storage for buying in more Caputo and an abundance of bread flour.....frankly bread flour pizza is shit. It just feels different to work heavy lifeless - not very stretchy and for want of a better word...bready when cooked.
Getting back on Caputo tonight just highlighted how crap they have been.
Anyway I found a 400g dough ball the sweet spot for a regular koda . 450 as too big for the oven and the ooni 250 g ball makes tiny pizza.
Tonight is garlic and chilli prawn on one and thin choriZo on the other.
Pulled my last batch of frozen dough (jamie oliver recipe) and tomato sauce out the freezer, was defrosted in time
for some reason i never have much success with frozen dough, its always crap when defrosted. at what point are you freezing yours? and how long do you leave it out before cooking, just long enough to defrost?
Anyway I found a 400g dough ball the sweet spot for a regular koda . 450 as too big for the oven and the ooni 250 g ball makes tiny pizza.
blimey, thats about twice the weight of mine (200g, sometimes a bit less) and i make them around 10", are yours really thick then?
No just the full size of the oven.
I found the 10 inch ones to be too small too much crust seems you can get about 14 inch into a standard koda
and how long do you leave it out before cooking, just long enough to defrost?
About 4hrs. Has to get defrosted and up to room temp other it's pretty unworkable and prone to tearing
Away this weekend, won't get to use the koda til next week. 😔
Terry, what you storing the Caputo in? One of those big blue food barrels?
Exactly one of those.... It's not big enough thought 30ldoesnt hold 25kilo it Hilda's about 23kg
Just did steaks in a cheap eBay cast iron sizzler pan in the Koda - best steaks I've ever made. The fat crisps up brilliantly at around 500C 🙂
I've found freezing dough works fine, I normally do it once they've been shaped into individual pizza dough balls and had a little while proving in the fridge.
I’ve found freezing dough works fine, I normally do it once they’ve been shaped into individual pizza dough balls and had a little while proving in the fridge.
so youre freezing individual balls? in what? a sandwich bag for each one maybe?
I do the same individual balls .... Olive oiled clingfilm
I have used sandwich bags but I've also just put them together in the freezer (oiled) in the Ooni proving containers I got. They kinda squish together a little depending how many there are but they separate again easily.
Koda 16 is here, and it's awesome!.
Any recommendations for mozarella? Generally been quite happy with Aldi grated stuff, but it burns in koda earlier than I'd like, and I don't like burnt cheese.
Any tips please for best value gas tank for an ooni koda, and where to buy from?
Delivered would be best as we're in isolation 😮
but it burns in koda earlier than I’d like, and I don’t like burnt cheese.
can you alter the heat on the kodas or is it as it comes?
i ask as in the bumph for my firepod, the maker states that tests showed 320 degrees is the optimum temp for a pizza oven, so thats what he made them go up to. i believe the oonis go higher than that so just wondered whether you can set them a bit lower?
Any recommendations for mozarella?
M&S posh ones in the tub let them drain in a sieve about an hour before.
Any tips please for best value gas tank for an ooni koda, and where to buy from?
Local caravan/campsite supplier they’re generally cheaper too.
can you alter the heat on the kodas or is it as it comes?
Yes, they’re gas so can be turned down.
@ugarizza depends where you are Cheshire Gas were good for me, suspect there are loads of outfits similar to them around the country.
can't remember brand but comes in a blue and red bag, most supermarkets. Drain it and tear it into pieces and then leave to air dry on a piece of kitchen towel before using, otherwise it makes the pizza soggy
Fior di latte mozzarella from adimaria is really good for pizzas.
Someone mentioned it on here but I've found that heating the Koda really super hot (500c ish) then turning the heat right down just before you put the pizza in gives best results.
Thanks,I think I found a local gas supplier.
Propane 37mb right?
Yep thats right.
Thanks
Cheapest gas will be a 47kg propane tank. They are massive though! 19kg more manageable. You may need a different regulator if you are currently using a BBQ gas or patio gas canister.
I've given up freezing the dough too... I use 500gm flour, 300gm water, and make 4 pizzas from that...
As there's just 3 of us, I make a spare for tomorrow now...
DrP
No such thing as spare pizza!!
That’s a thing of beauty Bruneep.
Yeah freezing seems pointless I’ve done it once it didn’t rise as well after being frozen, plan ahead or up the yeast for a short prove.
Firing ours up tonight for chicken tikka and probably tomorrow for pizza.
That Gozney Dome looks awesome!
Was thinking about a Komado bbq for next year, but this might be better. Low and slow with the door, high for pizza! Wonder how much heat it pumps out the door might even work as a patio heater too
Some nice garlic naan is next for the koda.
Yeah freezing seems pointless I’ve done it once it didn’t rise as well after being frozen, plan ahead or up the yeast for a short prove.
You're doing it wrong. Also, yeast? Strictly sourdough here. 😛
Built my pizza oven about 5 years ago. Cost an arm and a leg. Doesn't get used that often maybe 4-5 times a year. Takes ages to get it up to temperature (on a cold day almost 2 hours). But the whole family absolutely loves it & wouldn't be without it.
We love the whole drama & theatre of getting her going, tending her & feeding her.
She repays us with awesome pizzas, followed by fresh baked bread and always a slow cooked meat joint.
Bro-in-law has an Ooni which I am seriously considering so we have a faster and more convenient option but nothing will beat a day in the garden, several cold ones and proper wood fired pizzas.
The only things I do differently would be build the base slightly higher so I don't crick my neck peering into the oven to see how the pizzas are getting on.
And build a roof over it to keep the rain off. Once wet it takes some time to dry out hence the long wait to get her up to operating temperature. At teh moment I used a tarpaulin but this looks pretty ugly. Next spring I plan to upgrade to a fully covered oven.
I'm sure she will approve.
Yes I'd imagine frozen is pointless if you do it wrong.
Perfect pizza after an afternoons defrost/proove at room temp the secret is not to fully prove the dough before freezing or you'll end up with over prooved dough which leads to no rise.
I do about half a proove on the dough I'm freezing . Then it defrost in about the same time as. A portion of sauce.
Voila perfect pizza for seconds of prep.
proper wood fired pizzas.
You won't taste a difference between wood and gas fired.
20 minutes to get to temp is brilliant, I don't miss spending hours nursing the 'proper' way' 😁
Perfect pizza after an afternoons defrost/proove at room temp the secret is not to fully prove the dough before freezing or you’ll end up with over prooved dough which leads to no rise.
Probably the later part where I went wrong as it was left over from a pizza party. Tasted fine but wasn’t as light.
Trial and error for me to find out
My next project once building control come is to build a covered composite decking in the L formed by my utility room and my extension with a clear roof and half sides....perhaps with storm shutters ......
For the ooni the BBQ , my hammock and an outbacker stove in the corner ......
Make winter outside cooking more pleasurable.
Tonight’s tikka.
Im sure this has been asked a lot before but... can you tell any difference in taste of a pizza cooked with the gas, or wood ooni ?
No.
Koda 16 takes less than 2 minutes to cook a pizza, wood smoke just won't make a difference at that temp, time.
Im sure this has been asked a lot before but… can you tell any difference in taste of a pizza cooked with the gas, or wood ooni ?
It has yes about 3 replies above. The answer is no as not only is the time too short but the smoke goes up a chimney.
The answer is no as not only is the time too short but the smoke goes up a chimney.
Completely true, but there's a smugness that comes from cooking it with wood too, only import to people like me 😉
Oh! Yes there is that I may still build a wood one yet.
I wanted a wood-fired Ooni but I got the Koda as it was the only thing available at the time. I love a real charcoal BBQ and low and slow smoking etc but the convenience of the Koda is fantastic, means it gets used all the time.
I would like a big wood-fired oven too though, just because.
Pizzas tonight weren’t a huge success as I think I killed the yeast, still tasty though. Can I recommend ‘nduja as a topping absolute game changer.
I'm having a kiddies pizza party on sat...
I'm gonna make me my favourite pizza topping...steak and egg... mmmmmm
DrPizza
Dammit this thread has cost me £300. Koda incoming
Tried mine yesterday, main issue was they didn't slide off the peel.
What's the answer to this?
More flour on the peel?
what peel? more flour will just burn the base. Are you overloading the pizza, load pizza on counter and slide onto peel remember less is more.
Try a wooden peel to launch and a alu one for turning
whether its a wooden (better) or alu peel for loading, youre better off stretching the dough to size, then plopping onto the peel which has been pre-loaded with semolina/rice flour/polenta.
these are more like tiny balls rather than flour, and assist the pizza dough to slide off the peel. chuck the toppings on as quick as possible then straight into the oven.....
Wooden peels for loading (basic ones from Amazon are perfectly fine but have doubled in price since I got ours) - metal peel for turning during cooking.
Tried mine yesterday, main issue was they didn’t slide off the peel.
Too much/too wet ingredients is usually the issue IMO.
Wooden peels work better, prep the pizza on the peel but sprinkle with ground rice flour first just a light covering. Vented peels are supposed to be better still but I’ve not tried one yet.
If your loading it on the peel, give it a shake every wee while whilst loading, helps to stop it sticking.
And as little semolina flour as you can, if you must.
Great advice. I'll get rice flour/semolina and a wooden peel. Trying again later today without those, so will do the keep moving it technique.
The second problem was my dough balls really didn't want to stretch into a disc at all.
Thinking that's lack of kneading for initial mix?
Yeah it's good to do a shake test before 'launching'. I often just lift the edges with another peel and this is enough to stop the sticking.
When you say didn't want to stretch do you mean it broke up? Maybe you're not using high enough protein flour?
[IMG] https://ibb.co/p22KSNn [/IMG]
If it has stuck blow underneath an edge and it should lift, you can even blow a little flour under.
The second problem was my dough balls really didn’t want to stretch into a disc at all.
Could be a few things, how long did you prove for?.
Today's efforts
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Came out better today, thanks guys.
One thing, we're seeing a small thin burnt line all the way under the crust on the base.
Any tips on removing that?
And any tips on avoiding surface charring?
small thin burnt line? Don't know that, you haven't go a mark or imperfection on the stone have you? Try the other side?
Charring - too much heat, turn more often / don't put as far back in the oven
See.. now I used to top it ON the peel... but now i find that making the pizza on a floured surface , THEN QUICKLY adjusting metal peel under, then QUICKLY loading into the oven works best...
ymmv
DrP
I can see the logic in that technique, I'll try it.
Not sure how to get pics in but really happy with today's results. Amazing to have pizza that tastes as good as in a restaurant at home!!
Such a fun process to make it as well.
Just got to use it a few times now to justify the cost!
Looks great!
Amazing to have pizza that tastes as good as in a restaurant at home!!
Yes, this in spades!
Although spades don't make the best pizza peels (too much curve) 😉
That's a shovel you're thinking of....
That looks really good.
I’ll second what Drac says. Lovely. What technique is everyone using for stretching them?