Do I want a pizza oven?

No olive oil required with decent 00 flour, I also find that this can lead to excessive charring on the base. I do the same as @DrP but with 320ml water.

310ml water, 15ml Olive oil.

I like a bit of base charring.

I might try a bit of oil next time, TBH.. be good to see how it comes out.

I tell you though, marscapone on the pizza, with the mozarella…yummers!!!

DrP

We have a pizza oven that we purchased ready made. My wife had made plenty in the past with her work but they don’t seem to last. We run pizza oven evenings at our farm and have done as much as 80 in one evening.

We light it 2 hours before we are going to start. You will know it’s getting there as the inside of the roof will go from black soot to clear.

Crap wet wood you will struggle to get the temperature required or chucking a wet log on will knock the temperature.

We started doing bases with a rolling pin and then quickly bought a dough roller, think it worked out cheaper than a summer of chiropractic bills.

We use wooden peels with semolina, adds a 3rd dimension to the base keeps it crunchy, if their is excess semolina on the base of the oven I brush it towards the back between pizzas.

I can get two in at a time and they take around 90secs to cook when the oven is at full chat.

No formal training but they taste great. Don’t go mad on toppings. Find Horner farm on facebook and insta for pics.

We had a storming first year last year and we’re bummed not to be able to build on that this year. Just started doing take away pizzas and will be running this evening.

View this post on Instagram

Friday night is pizza night!

A post shared by mark (@markieg31) on Aug 9, 2019 at 7:19am PDT

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We just wanted to share a thank you to everyone who had a Pizza tonight despite only being able to offer takeway, we were fully booked which was a great welcome back. We will be here every Friday until September. Until we can open fully, we will be taking pre bookings every week, cut off time 10pm Thursday evening. #exmoor #foodie #woodfiredpizza #familybusiness #farmdiversification #pizza #somerset #porlock #hornerfarm

A post shared by Horner Farm (@hornerfarm) on May 29, 2020 at 1:37pm PDT

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

Plain flour is lower protein [10-12%] and softer than bread flour which has more protein and gluten which gives it the chewier texture rather than being more ‘brittle’ – which is why you want a higher [>12%] protein flour for pizza.

00 merely relates to the fineness of the grind and has nothing to do with the protein content – there’s low/middle and high protein flour available in 00.

Having religiously used 00 for my pizza bases no-one I’ve fed can tell the difference between a base made with 00 and one made with ‘bread’ flour.
It may make a difference for pasta but I’m now pretty dubious about it for pizza.

So the important thing is to get a higher protein content flour.

Find Horner farm on facebook and insta for pics.

Looks like a great setup – well done.

I don’t get too involved with the base making but as said their is a great deal of difference between flours. We tend to use 00, we were using an Italian one which was the mutts. Holly does lots of experimenting with mixing flours and different yeast. I am mainly on the cooking side of it, typical man

Stw middle classes. – bagged vw t5 surely.

🙂

Wife wanted an Ooni Katy, I was sceptical. Fired it up today, just had pizzas and I’m hooked!
Om 😋

It gave me a chance to use my new Fiskars axe! Very STW!

Superb. Only 2 months til the koda16 lands!.

2 weeks in and smashing it you’re going to love it.

Ooni Katy

Damn autocorrect, it’s Karu – we haven’t got I Can Cook’s Katy making our pizza!

We were originally down for a Sep delivery from Ooni but Mrs FB saw Lakeland had stock so pounced.

I think my chub club 15kg loss to date will rapidly reverse!

Caputo Cuoco flour is good, esp for sourdough pizza with a long fermentation. 13% proteins d goes super stretchy – can get big sacks from adimaria

I really want a Karu – bit gutted I missed them at Lakeland.

Do it you wont regret it, your waist line might though.

We were originally down for a Sep delivery from Ooni but Mrs FB saw Lakeland had stock so pounced.

Aye, I could’ve bought one, but after trying various wood fired options, I want gas.

ah, the STW forum to the rescue again. Been looking for an ooni gas attachment for months, but they have been out of stock everywhere. Even looked on the ooni website this morning, then read this thread and caught the update on lakeland having some ooni stock. One gas burner ordered!

Pellets are fine, but you need to keep on top of it, so looking forward to some less-hassle pizza cooking!

Nice konerstoner, I really want am outdoor cooking/seating area like that in our next place

We got it without the gas burner, thought if the wood on its own was a faff could then get the burner, but it was so easy and the wood burns well. Also gives me an excuse to get some action with my little chopper.

@markieg31 myself and the OH are really looking forward to heading up to Horner for a pizza night. Have you plans on doing any soon?

Horner farm setup looks great.

I need to stop looking on eBay and getting the rage about all the people trying to sell Ooni pizza ovens for £400. I know no-one needs a pizza oven but profiteering during a crisis seems rather shitty.

Should have just got on the waiting list for August ages ago 😒

Horner Farm looks an amazing setup wish I was closer, if I end up down that way I’ll keep it in mind.

Should have just got on the waiting list for August ages ago

In the meantime you can get pretty good results with a very hot cast iron pan on the hob, followed by a few minutes under the grill.

In the meantime you can get pretty good results with a very hot cast iron pan on the hob, followed by a few minutes under the grill.

Pizza stones work very well.

virgin voyage for the firepod this afternoon, cant wait.

where is Horner Farm- on the map seems to be the Tea Rooms, did you take it over? That used to be the lunch stop for my old MTB club’s annual weekend to Exmoor, camping at Pool Bridge and riding (mainly) uphill for two days.

I’ve always hankered after a pizza oven, but during lockdown I’ve got oven pizzas and homemade dough down to a fine art.

I’ve been cooking pizza in the oven for years, but from a proper pizza oven, it’s quite a difference. You’re talking 250 in a standard oven, 420 and upwards in a pizza oven, the difference to the dough is quite noticeable.

Canny wait.

Got a uuni but the bbq gets more use due to less prep required.
Does cook a nice pizza though.

We went to a friends little pizza party last night (all outside) and he asked if I could take my ooni (uuni) with gas burner in addition to having his roccboxx.
He thought it was a bit slow heating up so we lit both ovens at the same time and I checked the base temperatures every couple of minutes with the gun.
I have to say that the roccboxx was disappointing in that it took 15-20 mins to get to 500c while the uuni was there in 10 – I soon saw why, the uuni has two burners to just the one on the roccboxx.
(Both cylinders were full so it wasn’t an issue with the gas).
I also wonder whether having a door on the uuni helps also as it was fairly windy.
One other point is that the stone on the uuni is easy to take it and turn over to a clean side while the one in the roccboxx looked better held in but harder to remove.

but during lockdown I’ve got oven pizzas and homemade dough down to a fine art.

So had the mrs, hence my reluctance to get the Ooni (plus I’m worried how it will affect my Chub Club progress) when they were coming out the kitchen oven so good. However, the pizza oven takes it to another level.

We’ve managed to get some 00 flour today so will see what difference that makes too.

Chicken tikka for the curry in ours tonight and of course naans. I absolutely love it’s been used 2 or 3 times a week since I got.

Some friends are having building work done-I’ve bagsied the old roof timbers to make a table/ work station for it. Project creep might lead to a roof on it!

roaring success yesterday with the firepod, 14 pizzas in the end. lazyitis today meant that we just fired it up for tea and it was ready to do 2 more for us in no time at all. as FB-ATB alludes to ^^^, i think we’ll have to watch our waistlines!

now just have to perfect my sourdough recipe, im sure theres a thread for that somewhere 😀

Anyone after an Ooni Dobbies have a handful in stock.

https://www.dobbies.com/ooni-koda-gas-powered-outdoor-pizza-oven-512454011

Nice one Drac. I fancied the Karu but they only have a Koda, but actually the convenience and smaller form factor of the Koda is appealing too. Ordered.

I’m loving my Koda it is just a nice size the gas makes it so easy. I’ve just bought a steak as a test run for cooking other meats. The steak is sitting waiting to come up to room temp then I’ll try it.

Keep us posted Drac on how it goes, along with any other non-pizza stuff you cook.

with the Koda

BE VERY careful of the wind.

LAck of door means its very easy to melt the knob off the back ……dont ask me how i know…..

FYI Gambas al ajillo in the Griddle in the pizza oven are to die for.

BE sure to get fresh prawns though.

Does the Roccbox use the same gas bottle/connector as a gas bbq?

Yep, about a 30mbar regulator on any size gas bottle TBH.
But I wouldn’t be buying a roccbox – slow.