One more time with feeling: which pizza oven?

@benpinnick missed that before, sorry. Thanks, but pretty much decided on the Roccbox.

For those making up the pizzas every so slightly in advance (two or three on wooden peels to go in one by one), don’t you find the sauce gets the base a bit too wet?

So I’d decided on a Roccbox, and it turned out there’s a local dealer a couple of miles from me, so I went to have a look in the flesh and see if I could pick one up immediately. It was tempting to walk away with one, but they only had the grey one in stock, and though a fairly flimsy reason, I thought another few days wait wouldn’t hurt, so asked the guy to order one in for me.

Doing some research to find a gas supplier in the meantime, I found that the Roccbox doesn’t come with a flame safety device (that switches off the gas if the temperature drops because the flame has gone out), though they will supply a different burner for an extra £125 to make it suitable for commercial use (HSE regulations say it must have this function).

This put the Oonis back in the frame, since they have them as standard, and the price difference is now more significant. Having given it some more thought, I still think the Roccbox is the way to go for heavy use. Annoying though.

I wouldn’t bother with the safety device for home use, it seems unnecessary since I haven’t read anything to suggest the flame blowing out is a problem, but for commercial use, it seems sensible as an arse-cover.

I came across this guy in my additional research – how cool?! http://thepizzabike.co.uk/

If you have a gas BBQ, why not get an oven that sits on top? They only cost £100 and I can’t see there being much difference to a lot of these standalone ovens. I used mine last year for our street party, cooking pizzas constantly for a couple of hours! It was great, although as said, you end up cooking whilst everyone chills!
I also take mine camping and stick it on top of my mates BBQ (although not quite as good without a hood).

Came on here for a nosey. We’ve got an Ooni Fyra 12. Faffed around all last summer with pellets. That came to a head when I let it go out 3 times when trying to feed a football team. (Beer may have been drunk). So I got a fyra gas burner and have mounted it using magnets. Game changer!
I’m also intrigued by the thought of beer in the mix so I’ll be having a go at that. I’m guessing it’s the usual amount of yeast plus the beer on top.
I made some stromboli last night (done in the oven not the ooni) and have been struggling with my dough. I use a dough hook in the mixer on its lowest. Run for about 8 mins but I struggle to get it to “windowpane”.
Once it’s proved I also find it hard to stretch out.
What am I doing wrong? Not enough mixing? Do it by hand?

For those making up the pizzas every so slightly in advance (two or three on wooden peels to go in one by one), don’t you find the sauce gets the base a bit too wet?

i dont have two or three ready and waiting, id be too scared of them sticking as you say. id be happy having a few bases shaped ready, but personally id only be putting the sauce on just before chucking in the oven.

If you have a gas BBQ, why not get an oven that sits on top? They only cost £100 and I can’t see there being much difference to a lot of these standalone ovens. I used mine last year for our street party, cooking pizzas constantly for a couple of hours!

youve had a better experience than me with the BBQ jobbies then. thats how we first started, but it was just too unpredictable as to whether we lost the heat or not. sometimes i’d only get one decent pizza.

I made some stromboli last night (done in the oven not the ooni) and have been struggling with my dough. I use a dough hook in the mixer on its lowest. Run for about 8 mins but I struggle to get it to “windowpane”.
Once it’s proved I also find it hard to stretch out.
What am I doing wrong? Not enough mixing? Do it by hand?

thatd be my guess. my daughters just got an all singing all dancing mixer type thing, but her hubby says the dough hook just seems to move the dough around rather than actually kneading. mebbes try it by hand instead.

Thread resurrection… can gas fired ovens be used inside? I can easily make space on our range cooker (with externally vented fan above). I’d just like the option to use one year-round whatever the weather as we have pizza night once a week. I’m currently considering the Cozzee simply because I can get it significantly cheaper than the Ooni or Roccbox.

Technically you could use a pizza oven indoors.

I wouldn’t and they (at least the Ooni isn’t) certified or recommended for home use. I’d suggest the risk of either blowing your house up with a gas explosion or dying through a CO2 leak would be too high. Your risk tolerance my vary.

It only takes a minute to cook each pizza, so unless your catering for a football team you won’t be outside for long.

Just got an ooni koda 12 off a neighbour for cheap. She mentioned a thermometer and a slidey thing. Any suggestions on what I need?

simon_g
Full Member
Wooden peel with a pinch of semolina makes launching way easier!

Defo this.

Okay since the gang is here and questions are being fired about, has anyone fitted the uprated Karu 12 gas burner to a 3? I only ask because the burners for the 3 have been out of stock long enough that it’s fair to say they’ll never return. I know it’s not rated for the bigger burner as it’s not been tested but as I understand it the stone is the same size so that shouldn’t be an issue. The burner is 0.8kWh more powerful (5.3kWh vs 4.5kWh) which is an 18% increase so I probably wouldn’t necessarily want to run it at full chat unless I knew it was okay.

I have an IR thermometer for keeping an eye on warm-up rate as well.

TL:DR – Will I die or wreck the oven?

Just used my ooni for the first time. Didn’t use a thermometer so just left it heating for 15 mins and went for it.

A few burnt edges but kids liked it.

can gas fired ovens be used inside?

Given the heat it gives out and the cost of heating I can see indoor use being quite widespread this winter!

thermometer – an IR type one for checking the stone’s back up to temp

Slidey thing? as above wooden peels are preferred by many for prep and launching, is my thinking.

Another resurrection!

Sport Pursuit have a selection of Haven Pizza Ovens at the moment https://www.sportpursuit.com/sales/haven-pizza-ovens-jun23 – has anyone got any experience of these?

They look OK, quite “industrial” like the early Ooni (uuni) ovens. TBH I don’t think you can get the design too wrong, a gas burner (or wood/pellet chamber), a stone and a double-walled/insulated box around it. As long as it puts out enough heat it’ll get the stone and air hot enough. Only concern of mine really would be spares if you were to break a stone, although it’s probably close enough in size to other ovens that you could find something suitable. Would still totally recommend gas over wood or pellets.

Got a Koda 16 for my birthday last week, it’s really nice. Making the same size pizzas for now but so much easier to cook with a bit more space. Naan tomorrow!

At the weekend I did 20 pizzas in quick succession in my 13 inch gas Cozze – worked out remarkably well and had positive comments from mardy teenagers about how nice they were.

For someone lazy can you buy decent bases or at least ready-made dough or do I have to make my own? :p

Making your own dough is better but you can buy it, that and pizza sauce, you can buy frozen sourdough balls from ooni. Making it yourself is really easy though,

There is the ooni app or “pizza app” in which you input what flour you’re using (strong bread flour etc), how many dough balls you want at what weight (260g for a 12″ etc), what yeast you’re using if its fresh liquid sourdough or dried active yeast etc and it basically pulls all the measurements for you. Mix it all together and knead for 10 mins, then ball up into containers and let it rise before making your pizza. I’ve even just made my own sourdough starter this week and I’m on day 3 of feeding it, put it off for ages thinking it would be really hard but its literally just 50g bread flour, 50g water and leave at room temp slightly covered, then repeat the above for another 6 days.

Sauce is the same, easy, put a tin of mutti polpa or good brand chopped tomatoes with a splash of olive oil into a saucepan, fresh basil, bit of oregano, bit of sugar and salt, squirt of tomato puree, minced garlic if you fancy it then just add whatever else you want in to taste.

mutti polpa

Mutti also do a tinned pizza sauce – it’s just a bit thicker and richer. Can be pricy though.

When I lack the energy to make my own, These £2 pizza bases are the best I have tasted this side of Naples

I don’t like ready made bases – they always seem to overcook too quickly in the ooni (before the topping is ready).

Tesco are now doing Pizza Express dough (next to the jus-rol ready made pastry 😉 ) which is pretty good and less faff than making it if you’re in a hurry. It might not be artisan enough for some but it’s more than good enough when in a rush.

another resurrection as its my birthday soon and considering an upgrade.  i plumped for a firepod a few years back and it does the job nicely but after disappearing down a pizza-making rabbithole, ive decided id prefer a hotter oven that crisps the toppings a bit better.

ive dialled in a recipe that was recommended to me which is consistent and im now making spot-on doughs every time, and i just have an itch that i want to scratch with a hotter oven.

im happy with gas, so from what ive read so far, my options would be either ooni koda 12 or 16, or a gozney of some sort, probably roccbox.

whats peoples latest experiences and recommendations?  the ooni 16 would give more space to work in no doubt, but i never make pizzas over 12″ anyway, and does it use noticeably more gas to heat that the 12?

any others that i havent thought of yet?

cheers

I’ve got the koda 12… covers all my pizza making needs, and even if you got the bigger one, you can still only make one pizza at a time…

DrP

I got rid of my ” bighorn” pellet only , it worked fine even using the kitty litter pellets as a last resort but now have a only used once karu 12 with an almost full gas bottle for £100 and what a game changer

The pellet system is hard work keeping everything ticking over . The ooni feels much more solid

Not read the thread so not sure it’s been mentioned but I think Aldi had some in recently.

If I was buying again I think I’d definitely go for gas just for the convenience. Pellets are all well and good but it’s a bit of an effort getting it going.

Yes have used an Aldi extensively and was impressed. Needed fueling regularly, lots of small sticks lined up but was impressed and pizza was top drawer

Timely thread revival as my Roccbox will be making an appearance tonight. Not terribly coincidental though, since it comes out at least once a week, all year. Never did start the business (if anyone wants to buy a mobile handset unit LMK ?) but I reckon it’s had at least 500 pizzas through it.

Happy with it and would probably buy the same again. It would be nice to have a little more room inside, it would just be a little easier, but that’s not a necessity, so I still don’t think I’d go for the bigger Ooni TBH.

Not sure what the difference in gas usage is, but what I will say is:

a) When I was comparing the two, the Roccbox had a lower stated consumption rate IIRC.

b) They really sip gas, relatively speaking. Unless you’re going to move it around a lot, buy a propane regulator and 19kg bottle (about £40 to refill at the place I use, which makes it much better value than smaller bottles). My first one lasted me about 18 months.

There’s loads of cheap “pizza ovens” around now they’re the latest much have accessory. Saw some in Lidl today when I popped in for mozz. Maybe they’re fine, and maybe I’m just a snob, but I wouldn’t waste my money on one if you plan to use it a lot. My Roccbox is currently running at about 75p a pizza at best guest. YMMV of course.

I bought my bro the Gozney Roccbox with gas attachment, pizza rocker cutter/mantel last year and it’s been used loads of times due to its ease of use and minimal gas usage, probably the best birthday present I’ve ever bought him as whenever he fires it up i get a free pizza, he’s also bought the pellet box attachment but only used it a couple of times due to the faff of it – it makes zero difference to the taste of the pizzas.

**** it…. Imagine a sourdough based margarita pizza below, usual forum fuckshittery

We have a Cozzee gas oven – we’ve used one 19kg bottle, one small (5kg) and about 2/3rds down the current 19kg bottle – had it almost two years to the day (birthday present to myself) and it gets used once a week every single week (Saturday Pizza Night started being a thing in lockdown and we carried on with it) for at least three people and quite regular nights with friends, birthday parties etc. I love it.

Anyone tried the indoor Ooni electric one or similar?

Anyone tried the indoor Ooni electric one or similar?

No, but due to the shit weather this year my gas Ooni has been used inside a few times.

Oooft, just looked it up. That’s expensive. Just take the gas one indoors.

^ you have used a gas pizza oven indoors? How are you ventilating it?

Same way I vent my gas hob and my gas oven.

Using my ooni indoors just sets off my fire alarms!

DrP

From smoke?

I’ve used it indoors with windows open and it’s seemed fine. I just put a metal tray underneath to protect the worktop.

There’s a CO alarm nearby too and it’s never upset that.

I think our kitchen has heat detectors… Our iron, if underneath one, sets it off…

We’ve a vaulted ceiling in the kitchen so I image heat and smoke from the ooni rise up…

DrP

We moved from a wood burning pizza oven to the Vonhaus version of this Lakeland pizza oven it is £150 and there may be topcashback etc.

https://www.lakeland.co.uk/74478/lakeland-gas-pizza-oven

https://www.lakeland.co.uk/74767/lakeland-gas-pizza-oven-oven-cover-and-pizza-peel-bundle

it took a little bit of trial and error to adapt the base recipe but it has been spot on. I had a partially used 6kg propane bottle which is still going strong after loads of pizza use this summer. Wood fired tastes better but there is not much in it

I was just in Homebase picking up a hose lock connector and saw that have their own gas fired pizza oven discounted – £60 I think, although ad says £76. Had loads in Woking. IDK if any good but at that price, looked reasonably made.

https://www.homebase.co.uk/gas-powered-12-outdoor-pizza-oven/14975556.html

I know it’s not entirely relevant, but the best pizza’s I’ve had come from my mates proper pizza oven built in lockdown. Love the whole ‘theatre’ of the assembly/cook enterprise as well.

Probably Pizza’s taste so good is it’s generally fired up after a fantastic ride and the beers are flowing 🙂