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What pizza Peels do people use? Are they all much of a muchness??
What pizza Peels do people use? Are they all much of a muchness??
I use a wooden one for launching (the dough doesn't stick like it can to a metal one). and a metal one for turning/getting pizzas out (they slide under the dough more easily, being much thinner).
I bought a nice wooden one originally, but just bought two of the cheapest ones I could find last week for my cook-a-thon and they were just as good as my 'good' one.
Amateur tip - I just use a largish wooden chopping board instead of a wooden peel - use semolina to help it slide as well
Johndoh - is your dough premade and frozen?
Johndoh – is your dough premade and frozen?
I made it fresh – two lots on Friday night (kept in the fridge overnight then I got them out a few hours before I was starting to cook) and the second two lots on Saturday afternoon.
Keep an eye on the handle on your Lidl ovens. My handle had a fault and so the screw on the handle for the ash box fell out. The handle design meant the ash box twisted when I removed it. Could have been pretty dangerous.
I just bought 3 wooden peels in the procook sale reduced to £6 each, so I can now prep all family pizzas on a peel before I start
Minor thread resurrection...
Picked up one of the Lidl ones a couple of weeks ago and finally got to try it out at the weekend.
First ever ownership and use of any pizza oven and first time making my own dough and pizzas so I'm fairly happy with how it went. 6 pizzas made and inhaled by the family. Noises of great approval all round so that's a win in my books.
Using a big bag of wood pellets for fuel. I really struggled with temperature control though. Got it all firey and hot with flames coming out the top of the chimney, but the thermostat is right next to the base of the chimney so is massively influenced by the presence of flames next to it. As soon as the flames die slightly the temperature gauge drops down again. And then by the time I open the door to rotate/removed pizza it drops again because the thermostat is also right next to the door opening. Gauge reading was fluctuating from about 250 to 400 degrees depending on flame and door status. So no idea how stable the temperature of the stone and inside really was because I don't trust it. It was hot enough to cook the pizzas in about 3-4 mins, so not quite the 90 secs Ooni standard but not bad.
Then keeping on top of the pellets is a job on it's own. Leave it slightly too long and you get a smoke-fest while the new pellets warm up and ignite. I could have done with a second pair of hands just to keep on top of that.
I've read somewhere (might have been reddit - can't find it again now) of someone drilling the rivets out and putting a layer of ceramic/mineral wool insulation between the steel layers before re-riveting it back together. This might be a plan longer term if it makes a big difference.
And some photos for niceness including my daughter's heart shaped one that she was very proud of...
Buy a cheap laser temp gun from eBay. You want the temp of the stone rather than where the temp gauge is.
@pocpoc, not a Lidl user, but it takes an ooni 40mins to come to temp. I use a lazer temp sensor thing to check the stone is ready as there isn't one in the body of my ooni and as you say, air/stone temp are 2 different things. Once at 500ish though, 15 seconds, then 12 seconds a side for me. I get a fair bit more charring than your pizzas seem to have to it looks like the temperature was a bit low to me.
Thanks. I left it for 30-40mins for the stone to warm up a bit and come up to temperature (even though I had no idea what temperature it actualy was). I think laser thermometer will be getting ordered soon.
Agree that they weren't very charred. I could have left them in for longer but was nervous of going to far and children refusing to eat "burnt" food. Definitely need to work on getting it hotter and keeping it up there. I also need to work on my dough stretching technique as these were a bit thick to start with going in, especially around the edges.
I'm already looking at £300+ Oonis as a future step but that'll be next year at the earliest if the interest remains in these ones. A lot of faff but so much better and satisfying that slinging a frozen pizza in the oven.
I'm tempted to give up on the ooni experiment, not sure the faffage and expense is justified by the results when compared to quality shop bought pizzas. Hearing a few folk say similar.
But wood + fire +pizza + beer! And it’s an excuse to get the chopper out to cut the wood down. Next on the list is a chainsaw for the latest logs I’ve been given.
We use an infrared temp gun for the stone to know when it’s ready to start cooking.
Using oak in the Ooni- have used pellets but they seem to be a faff and as you said takes a lot of management.
I find adding lots of smaller cuts of wood better than a few larger bits.
40 mins seems a long time to get to temp- ours takes about 25 mins.
@csb You don't need a fire breathing outdoor pizza oven to make homemade pizzas that are better than shop bought, I cook mine in the kitchen electric oven on a stone, 30 minutes to warm it up to 250C, Pizzas cook in 4 minutes and are better than most pizza restaurants can produce.
not a Lidl user, but it takes an ooni 40mins to come to temp.
Swap to gas then..... literally 10 -12 minutes.
Loads of these, egg barbecues and paddle boards are on buy one get one half price at the moment
I've not been able to get the stone in my Lidl oven really hot enough. My lazer says its around 250 degrees and that's as much as it can manage. So really its impossible to cook it right through without the top burning.
I'm also having issues with the dough shrinking when i roll it out 🙁 so it starts off an okay size but by the time I've got the toppings on its shrunk by 50% I'm still using packet mix though and some are much better than others. Morrisons is especially poor in that respect.
Madames latest discovery is frying pan pizzas. Sweet baby Jesus and the orphans you will never look back
Thank me later
Something like this from our favourite mockney
https://www.jamieoliver.com/recipes/vegetable-recipes/no-oven-pizza/
Bish bosh bash
I’m tempted to give up on the ooni experiment, not sure the faffage and expense is justified by the results when compared to quality shop bought pizzas. Hearing a few folk say similar
Heretic! Definitely not here. Still using mine regularly and only last night said it was the best £200 I'd ever spent. I went for the gas Koda though so faffage is almost non existent. Yesterday all I had to remember was to get the dough and sauce out of the freezer.
We started with pizza night every Saturday at the start of the first lockdown (using a traditional oven). We bought our gas-powered oven almost a year ago to the day and still doing them every week. I’ve perfected the pizza dough now and the pizza oven is a massive upgrade over the kitchen oven.
I’ve perfected the pizza dough now
Checks username….. should hope so!