Do I want a pizza oven?

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?

Lunchtime today 👍👍

https://www.instagram.com/p/CAoJUI9DX1T/?igshid=1hc7puahzd45f

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.

mines never blown out.. but its the gas only kuda….

DrP

yes, ours also blows out. Just be careful not to reignite if you have the door on and the gas hasn’t dispersed properly…..

Assuming it’s a 3 with the gas burner, you don’t use the door with gas. Block off the chimney with the cap (or remove the chimney and use a metal plate over the chimney hole) and keep the door off.

Had no issues with blowing out but where I use it is fairly sheltered.

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Lunch pizza between meetings. #omnomnom #ooni #koda #pizza #quicksnack #sunsout #oonikoda #outofdough

A post shared by Terry Davidson (@trail.rat) on May 26, 2020 at 3:49am PDT

What does one do when there’s marrinara ara going off in the fridge….

Lunch time pizza in the sun

All those of you with outdoor ovens. How do you stop the dough from sticking to your prep surface?

whether youre indoors or outdoors, id say plenty of flour on the surface, and semolina/rice flour on the peel.

I stretch by hand then place on the lightly floured peel.

Lightly top so it’s not too heavy to slide.

Don’t go mad with the flour it’ll just ignite in the oven.

No need for too much flour, you’ll get used to it, and a feel for what’s too wet.

Definitely semolina on the the peel (wooden peel preferably).
Don’t leave the dough on the peel too long before cooking as it will try to stick.

For balance its plain flour I use works grand.

The texture of semolina on the bottom of the cooked dough reminds me of those plasticy tasting dominos pizzas

The texture of semolina on the bottom of the cooked dough reminds me of those plasticy tasting dominos pizzas

Ah, it’s an essential extra crunchiness for me, I’d miss it if it wasn’t there!

RE making the pizzas outdoors…I got a ‘silicone rolling pin and mat’ off amazon – the silicone mat is about a1 sized, and with a light sprinkle of flour is really good and non stick. Also has size guides on it, which is useful when rolling/stretching out.

Here’s a pizza I made last week… had some Marscapone left over from making a tiramisu – having mushroom and marscapone was super yums!!!

DrP

Sigh..
Silicone rolling mat now on order. What middle class, #isawyoucoming idiot started this thread?

😂😂😂

If I survive redundancy on Jun 15 I am buying the materials to make an outdoor kitchen with pizza oven!

Voice of disagreement here. No to semolina ideally, yeah the crunch can be nice but it also gets left in the oven and can give a horrible burnt base to subsequent pizzas. If your using a metal peel then yes it seems to be the way to stop the dough sticking. However with a wooden peel flour is sufficient. On a similar vein with a wooden peel and flour you don’t need the pronounced shove and pull that a metal peel needs (and suddenly egg on pizza becomes viable 😀). Wood in, metal out.

Ive had an Uuni 3 for a few months and am still playing with different recipes / toppings etc

One top tip I have discovered is to help with pizza sticking to the peel before firing. If you give it a sharp tap it seems to unstick the pizza and will then remain easy to slide off the peel into the oven for a few seconds. The tap needs to be quite sharp (maybe against a wooden fence) – it really helps if the pizza has rested on the peel or if there are lots of toppings weighing it down

Try it and let me know if it works for you!

However with a wooden peel flour is sufficient.

Although burnt flour tastes stronger than semolina!
I always blow excess semolina off the peel before launching – no point in putting extra in there.

If using flour on a wooden peel I recently found that rubbing the flour into the peel makes it more slippery than just flour sprinkled on top – plus less flour goes into the oven.

e tap needs to be quite sharp (maybe against a wooden fence) – it really helps if the pizza has rested on the peel or if there are lots of toppings weighing it down

That sounds like a recipe for disaster if i were to try it! There really isn’t any need for loads of toppings anyway unless you like a non-crispy base.

All those of you with outdoor ovens. How do you stop the dough from sticking to your prep surface?

Just a small dust of flour, but the main thing is to shape it upside down – the ‘skin’ should be drier and less prone to sticking than the underneath. Then a wooden peel for the initial launch into the oven (give it a bit of a shimmy to ensure it is moving) and a metal one to turn it.

@trail_rat – unrelated, but how do you post embedded Instagram links?

right click the three dots on your post and press copy link

open thread , paste the coppied info in , no tags

Got four 1kg bags of 00 yesterday, need to get practicing for the Uuni coming.

in september. 🙁

Flour

Storage Drum

Adimaria have the 00 Flour back in stock. Mine arrived within two days. Coupled with an airtight 30litre storage drum off ebay and you’re set for all future virus related shelf clearing!

Worth noting that their Nduja is also excellent.

You tried sacla nduja pesto yet? It’s decent stuff.👌🏻

Those drums look very practical @dickydutch . I appreciate I could do the sums but roughly how many kilos of flour does the 30ltr hold? In my head, flour is about a kilo a litre but I suspect that isn’t actually correct.

I’ve been using bread flour (16kg bag) and have noticed zero different between that and 00 flour.
I doubt I’ll be bothering with the latter any more.

timidwheeler – I decanted a full 25kg bag of that flour I also linked to into the drum. Just make sure you “shake” it as you fill it in stages and the flour settles down. It’s funny stuff – acts a bit like quicksand!

sharkbait – i struggled to get a dough that was ‘workable’ with the bread flour but get consistently good results with the 00. Admittedly technique is probably at fault but I’m a convert.

Well…me, the OH, and our kiddies had a great afternoon on the beach playing on the rocks and making (well..I made) pizzas!

The gas Ooni is a cracking bit of kit – lovely eating fresh hot pizzas on the beach.. but also sooo middle class!!!

I forgot the rolling pin, so had to use a coke can to start the process, then hand stretched out to finish!

Mmmmmmm!

DrP

i used to use breadflour

the move to 00 found crusts being lighter and more airy

im converted. breadflour would do in a pinch but i think id rather use sieved plain flour than bread flour ……

yeah.. ’00’ flour all the way here..

500gm flour
300ml water
yeast
salt

Fin.

DrP

needs olive oil 😀

ooh…debatable!!!

DrP