graygo Posted March 21, 2021 Author Share Posted March 21, 2021 15 minutes ago, Mr Brightside said: Yeah that’s what I do, but my oven only goes to 275 so not as warm as a pizza oven. A baking tray wouldn't survive the heat of a pizza oven, it's the reason cast iron skillets are used. Quote Link to comment Share on other sites More sharing options...
Mr Brightside Posted March 21, 2021 Share Posted March 21, 2021 16 minutes ago, graygo said: A baking tray wouldn't survive the heat of a pizza oven, it's the reason cast iron skillets are used. I don’t use a baking tray. I use a peel to put the pizza onto a pizza stone. Sometimes tricky to get it off the peel but easy enough to get out the oven again. Quote Link to comment Share on other sites More sharing options...
mrmarkus1981 Posted March 21, 2021 Share Posted March 21, 2021 Reading through this thread and my doorbell rings. Amazon delivery of a 12x15" pizza stone. Love a drunk purchase me!!!! Quote Link to comment Share on other sites More sharing options...
Craig_ Posted March 21, 2021 Share Posted March 21, 2021 On 20/03/2021 at 10:45, AlimOzturk said: Does the pizza taste superior on this than it does in a conventional over? How fast does it cook the pizzas? thanks. Sorry, just seen your post now. Yep, it goes to 375°C, same as the big commercial ovens do, cooks a pizza in about four minutes. Quote Link to comment Share on other sites More sharing options...
Psychedelicropcircle Posted March 21, 2021 Share Posted March 21, 2021 On 19/03/2021 at 21:40, graygo said: No, it is something I'll be getting into but didn't want disheartened straight away so I bought some frozen doughballs from Ooni which I must say are bloody good. Tipo 00 (zero) flour! I have a stone one in the garden & was a little sceptical against these ooni ovens, whilst doing the NC500 a lad at the roadside in a horse box was doing pizzas in an ooni oven, it was lush👌 is it gas or pellets? Quote Link to comment Share on other sites More sharing options...
graygo Posted March 21, 2021 Author Share Posted March 21, 2021 4 hours ago, Mr Brightside said: I don’t use a baking tray. I use a peel to put the pizza onto a pizza stone. Sometimes tricky to get it off the peel but easy enough to get out the oven again. Sorry, I got confused at the new page and thought it was @highland jambo I was replying to. Quote Link to comment Share on other sites More sharing options...
graygo Posted March 21, 2021 Author Share Posted March 21, 2021 58 minutes ago, Craig_ said: Sorry, just seen your post now. Yep, it goes to 375°C, same as the big commercial ovens do, cooks a pizza in about four minutes. The Ooni Koda 16 goes to 500°c and can cook a pizza in 60 seconds. Quote Link to comment Share on other sites More sharing options...
graygo Posted March 21, 2021 Author Share Posted March 21, 2021 24 minutes ago, Psychedelicropcircle said: Tipo 00 (zero) flour! I have a stone one in the garden & was a little sceptical against these ooni ovens, whilst doing the NC500 a lad at the roadside in a horse box was doing pizzas in an ooni oven, it was lush👌 is it gas or pellets? Mine is gas, there's enough faffing about with a pizza that needs turned every 20 seconds without having to feed pellets in the back. Quote Link to comment Share on other sites More sharing options...
Sooperstar Posted March 21, 2021 Share Posted March 21, 2021 This all sounds like a lot of hassle. Quote Link to comment Share on other sites More sharing options...
Sarah O Posted March 21, 2021 Share Posted March 21, 2021 Bought the Karu a few months ago for just over £200 a week later the price went up to near on £300 so was pretty delighted. Only used it a couple of times so far but results have been good on the basic Ooni pizza dough recipe. However, I do struggle with stretching the dough properly. I've only used kindling as a fuel thus far and you need to feed it fairly regularly. Will try a mix of charcoal and kindling next time. It does get quite sooty inside and wee bits of ash float about. My stone will never be clean again. Quote Link to comment Share on other sites More sharing options...
Sarah O Posted March 21, 2021 Share Posted March 21, 2021 15 minutes ago, Lord BJ said: Would you go for the gas option in retrospect? I went with the Karu as it allows both hard fuel and gas. In my head if I'm going to the effort of making pizzas properly and wanting the wood-fired taste and experience using gas is a bit of a kop out and I'm not sure if the lack of smoke would effect it? I don't have a gas burner for it though, however, that may change as it does seem easier, not that wood is difficult but you do need to keep on top of it. Quote Link to comment Share on other sites More sharing options...
Zico Posted March 21, 2021 Share Posted March 21, 2021 1 hour ago, Sooperstar said: This all sounds like a lot of hassle. After a few goes, it’s actually pretty straightforward. I did some today... Started the dough in the morning, 00 caputo flour, salt, yeast and water. Took 10 mins. After a few hours split the dough into four and left it in a proving tray. I’ve been using a poolish recently but you need to do that a day in advance. Started the Ooni (I have the gas and wood pellet option but gas is easier to regulate the temperature). During the 20 mins for it to heat up, make the tomato sauce. Tin of San Marzanos, three tablespoons of olive oil, teaspoon of salt and pulse in a blender. After that, stretch the dough and onto a wooden peel with semolina on the base to stop it sticking, sauce and toppings on and in the oven for a couple of minutes. Metal peel to move it around and take it out. Like I said, a few goes and it comes natural and the pizza tastes as good as you get in Italy. It’s the country I’ve visited most and while I’ve had better than my own pizza there, I’ve also had much worse! Quote Link to comment Share on other sites More sharing options...
fabienleclerq Posted March 21, 2021 Share Posted March 21, 2021 I've got the smaller koda, been watching what I eat so not used it as much as I wouldve liked! I think my stretching technique needs some work but it's class when you get it right. R. E gas v wood, I think if the pizza is cooking in 90 seconds or whatever then it doesn't really make a difference other than gas saved you time. I've used wood fired ovens but prefer the gas tbh. Quote Link to comment Share on other sites More sharing options...
Sooperstar Posted March 21, 2021 Share Posted March 21, 2021 47 minutes ago, Zico said: After a few goes, it’s actually pretty straightforward. I did some today... Started the dough in the morning, 00 caputo flour, salt, yeast and water. Took 10 mins. After a few hours split the dough into four and left it in a proving tray. I’ve been using a poolish recently but you need to do that a day in advance. Started the Ooni (I have the gas and wood pellet option but gas is easier to regulate the temperature). During the 20 mins for it to heat up, make the tomato sauce. Tin of San Marzanos, three tablespoons of olive oil, teaspoon of salt and pulse in a blender. After that, stretch the dough and onto a wooden peel with semolina on the base to stop it sticking, sauce and toppings on and in the oven for a couple of minutes. Metal peel to move it around and take it out. Like I said, a few goes and it comes natural and the pizza tastes as good as you get in Italy. It’s the country I’ve visited most and while I’ve had better than my own pizza there, I’ve also had much worse! Just so I've got this right in my own head...this was a post written to show how effortless it actually is? I don't think this pizza oven game is for me. Quote Link to comment Share on other sites More sharing options...
Zico Posted March 21, 2021 Share Posted March 21, 2021 29 minutes ago, Sooperstar said: Just so I've got this right in my own head...this was a post written to show how effortless it actually is? I don't think this pizza oven game is for me. 😂 fair enough. It seems easy when you know what you’re doing anyway! Quote Link to comment Share on other sites More sharing options...
manaliveits105 Posted March 22, 2021 Share Posted March 22, 2021 3 minutes in micro and less carbon emissions Quote Link to comment Share on other sites More sharing options...
moz Posted March 22, 2021 Share Posted March 22, 2021 I had the original Uuni 3....then upgraded last year to the Koda 16...great bit of kit Pizza dough making is the business, not too hard and totally satisfying when you churn out a dozen and see the neighbours scoffing them, genuinely one of the nest tasting pizzas ever [only beaten by an Italian place in the US we went to] Not cheap ovens but we done burgers in it last night as well, will never put a steak on the grill again...Ooni oven blasts it to sear it brilliantly Lots of videos on you tube and forums for making the dough, hundreds of different ways....made a "Poolish" dough starter for the first time last week and the crusts were amazing Quote Link to comment Share on other sites More sharing options...
milky_26 Posted March 22, 2021 Share Posted March 22, 2021 you could go down the electric pizza oven route. the only issue is price. this one is just shy of £1k but it gets up to 480 C https://www.allianceonline.co.uk/lincat-premium-range-single-deck-pizza-oven-po425-wrco4250.html Quote Link to comment Share on other sites More sharing options...
Samuel Camazzola Posted March 22, 2021 Share Posted March 22, 2021 Aldi have a bbq pizza oven as part of their current special buys online. £39.99 Quote Link to comment Share on other sites More sharing options...
allyby Posted March 22, 2021 Share Posted March 22, 2021 (edited) Yesterday cook on the Ooni Koda. 1st Chicken, mushroom, sundried tomatoes and onion. And 2nd Garlic base, chicken and mushroom. Edited March 22, 2021 by allyby Quote Link to comment Share on other sites More sharing options...
Worthing Jambo Posted March 22, 2021 Share Posted March 22, 2021 Anybody tried making Naan bread in these ovens? Sounds like it would work well. Quote Link to comment Share on other sites More sharing options...
graygo Posted March 22, 2021 Author Share Posted March 22, 2021 1 hour ago, Worthing Jambo said: Anybody tried making Naan bread in these ovens? Sounds like it would work well. Naan bread works well, best advice is to join this Facebook group and search "naan bread". https://www.facebook.com/groups/oonicommunity/?ref=share Quote Link to comment Share on other sites More sharing options...
Worthing Jambo Posted March 22, 2021 Share Posted March 22, 2021 4 minutes ago, graygo said: Naan bread works well, best advice is to join this Facebook group and search "naan bread". https://www.facebook.com/groups/oonicommunity/?ref=share Cheers 👍 Quote Link to comment Share on other sites More sharing options...
Hagar the Horrible Posted March 22, 2021 Share Posted March 22, 2021 I have made my own pizza's for years. the trick is the dough. to make 1Kg dough use 800g 00tipo and 200g Semolina flour some olive oil salt pepper and about 7g yeast, the dried stuff is ok but you can get fresh from Morisons. Dont over work it. prove for about 2 hours, split in half and freeze the rest for another day For the tomato sause a tin of tomatos is enough, some fresh chopped basil, garlic, salt and pepper, twice as much as you think. But cook out the sauce it stops it being bitter I had a portable pizza oven but it was hard to keep it hot enough, so used the stone in the oven, comes out great When making the pizza use less dough than you think, and roll it out on a wooden peel the same size as the stone, as thin as you can get on a bed of the semolina flour for ease of slipping it off the peel onto the stone. Make the base as thin as it will go, fork it all over to stop it rising, plenty of the sause leving 1cm around the edge, but dont go too mad with the toppings, the mozzeralla thats pre grated does not need to be over done, as its spreads and add a bit of the buffalo mozzerella as well, use what ever toppings but less is more. Keep checking its cooked underneath by using the metal peel and enjoy. sorry if its sucking eggs but I prefer mine to dominos, but some of the stone based takeaways are better as a bigger oven. Going to build a pizza oven outdoors Quote Link to comment Share on other sites More sharing options...
Tazio Posted March 24, 2021 Share Posted March 24, 2021 For all the pizza fans I came across a nice little series on iPlayer called Pizza Boys. It follows two young lads from Wales as they drive around Europe in their little mobile pizza van as they prepare for entering the pizza world championships. Quote Link to comment Share on other sites More sharing options...
Harry Potter Posted March 24, 2021 Share Posted March 24, 2021 On 21/03/2021 at 19:33, Sooperstar said: This all sounds like a lot of hassle. A lot of faff as they say, got enough cooking units, gas cooker, slow cooker, george foreman grill, but fair dos to the folk making them. Quote Link to comment Share on other sites More sharing options...
graygo Posted March 24, 2021 Author Share Posted March 24, 2021 10 hours ago, Tazio said: For all the pizza fans I came across a nice little series on iPlayer called Pizza Boys. It follows two young lads from Wales as they drive around Europe in their little mobile pizza van as they prepare for entering the pizza world championships. It was on the beeb last night, my pizzas look better than theirs. 😄 Quote Link to comment Share on other sites More sharing options...
Jambo92 Posted March 24, 2021 Share Posted March 24, 2021 Never seen the value on these Oonis, I'm a pizza lover but would only make about once a year, stick to Papa John's as a treat. Also surely part of the fun is the cooking part, if its done and dusted in a minute wheres the time to hover around it with a beer in hand feeling all macho? Its a local business however so good to see them doing well. Quote Link to comment Share on other sites More sharing options...
Kennedy Bakircioglu Posted March 25, 2021 Share Posted March 25, 2021 We're going to get an Ooni this summer so this thread has been helpful. Slightly concerned at the amount the accessories are going to cost, but thankfully it's not me paying for it entirely. Quote Link to comment Share on other sites More sharing options...
Mr Brightside Posted March 25, 2021 Share Posted March 25, 2021 20 hours ago, Jambo92 said: Never seen the value on these Oonis, I'm a pizza lover but would only make about once a year, stick to Papa John's as a treat. Also surely part of the fun is the cooking part, if its done and dusted in a minute wheres the time to hover around it with a beer in hand feeling all macho? Its a local business however so good to see them doing well. Takes time to roll out the base and prepare the pizza have a beer then. A wood fired oven takes about 90s a pizza to cook. Quote Link to comment Share on other sites More sharing options...
manaliveits105 Posted March 29, 2021 Share Posted March 29, 2021 CEO of company here on radio this morning saying he had goods stuck on the Evergreen in the Suez Canal mostly PIZZA OVENS which he says sales of have boomed in last year Quote Link to comment Share on other sites More sharing options...
graygo Posted March 29, 2021 Author Share Posted March 29, 2021 On 24/03/2021 at 23:21, Jambo92 said: Never seen the value on these Oonis, I'm a pizza lover but would only make about once a year, stick to Papa John's as a treat. Also surely part of the fun is the cooking part, if its done and dusted in a minute wheres the time to hover around it with a beer in hand feeling all macho? Its a local business however so good to see them doing well. It takes days to make a pizza in the Ooni, couple of minutes to cook it right enough. The beer drinking comes into play while you wait for the stone to get back up to temperature. Quote Link to comment Share on other sites More sharing options...
milky_26 Posted March 29, 2021 Share Posted March 29, 2021 3 minutes ago, Awbdy Oot said: It takes days to make a pizza in the Ooni, couple of minutes to cook it right enough. The beer drinking comes into play while you wait for the stone to get back up to temperature. i started my dough yesterday, it will have finished proving on wednesday Quote Link to comment Share on other sites More sharing options...
allyby Posted March 29, 2021 Share Posted March 29, 2021 23 minutes ago, milky_26 said: i started my dough yesterday, it will have finished proving on wednesday I've tried all those long prooves, I find that at 24 hrs Room Temperature works best for me. Quote Link to comment Share on other sites More sharing options...
milky_26 Posted March 29, 2021 Share Posted March 29, 2021 3 minutes ago, allyby said: I've tried all those long prooves, I find that at 24 hrs Room Temperature works best for me. the dough felt right before it went in the fridge. i'll see how it works and if it has worked well i will have another 3 bases that will go in the freezer Quote Link to comment Share on other sites More sharing options...
allyby Posted March 29, 2021 Share Posted March 29, 2021 8 minutes ago, milky_26 said: the dough felt right before it went in the fridge. i'll see how it works and if it has worked well i will have another 3 bases that will go in the freezer 👗 Quote Link to comment Share on other sites More sharing options...
milky_26 Posted March 29, 2021 Share Posted March 29, 2021 Just now, allyby said: 👗 i used the ooni cold proof recipe, one thing i did not realise is that for a cold proof you use less yeast Quote Link to comment Share on other sites More sharing options...
allyby Posted March 29, 2021 Share Posted March 29, 2021 (edited) 12 minutes ago, milky_26 said: i used the ooni cold proof recipe, one thing i did not realise is that for a cold proof you use less yeast Do you have the Pizzapp or the Ooni app? Edited March 29, 2021 by allyby Quote Link to comment Share on other sites More sharing options...
allyby Posted March 29, 2021 Share Posted March 29, 2021 (edited) Just now, allyby said: Edited March 29, 2021 by allyby Quote Link to comment Share on other sites More sharing options...
moz Posted March 29, 2021 Share Posted March 29, 2021 (edited) This is the one you want guys...honestly, follow this... I had never done a Poolish recipe before, just done this a couple of times now and wont change it,....the crusts are great, best pizzas ever done 12 last week for family and neighbours Edited March 29, 2021 by moz Quote Link to comment Share on other sites More sharing options...
milky_26 Posted March 29, 2021 Share Posted March 29, 2021 11 minutes ago, allyby said: Do you have the Pizzapp or the Ooni app? no, i got the recipe from the ooni website. i'll have a look at both of those apps Quote Link to comment Share on other sites More sharing options...
allyby Posted March 29, 2021 Share Posted March 29, 2021 (edited) 8 minutes ago, milky_26 said: no, i got the recipe from the ooni website. i'll have a look at both of those apps You just tell it how many dough balls you want and what weight of dough ball, it will tell you how much flour, water, yeast, and salt you need, if you're using dried yeast use the setting IDY, best hydration I use is 62% Edited March 29, 2021 by allyby Quote Link to comment Share on other sites More sharing options...
Zico Posted March 29, 2021 Share Posted March 29, 2021 2 hours ago, moz said: This is the one you want guys...honestly, follow this... I had never done a Poolish recipe before, just done this a couple of times now and wont change it,....the crusts are great, best pizzas ever done 12 last week for family and neighbours Another vote for poolish. This is the one I use. https://mypizzacorner.com/pizza-dough/easy-poolish-pizza-dough-recipe-neapolitan-poolish-pizza/ Quote Link to comment Share on other sites More sharing options...
jackal Posted March 29, 2021 Share Posted March 29, 2021 10% discount on Ooni just now. Use code upgrade10. Quote Link to comment Share on other sites More sharing options...
CostaJambo Posted March 29, 2021 Share Posted March 29, 2021 3 hours ago, moz said: This is the one you want guys...honestly, follow this... I had never done a Poolish recipe before, just done this a couple of times now and wont change it,....the crusts are great, best pizzas ever done 12 last week for family and neighbours This guy loves his pizza so much I hope he never makes a calzone, otherwise he might end up in an American Pie situation before he eats it. Quote Link to comment Share on other sites More sharing options...
manaliveits105 Posted March 29, 2021 Share Posted March 29, 2021 Pizza oven owners have something to prove get the T-shirt’s made thank me later Quote Link to comment Share on other sites More sharing options...
Worthing Jambo Posted March 29, 2021 Share Posted March 29, 2021 8 minutes ago, manaliveits105 said: Pizza oven owners have something to prove get the T-shirt’s made thank me later GET YOUR PIZZA OVEN OUt Quote Link to comment Share on other sites More sharing options...
milky_26 Posted April 11, 2021 Share Posted April 11, 2021 was round at a friends last night and they have a wood fired pizza oven. not an ooni one as they got it as a gift rather than chosing it. it worked well and made very good pizzas. i made the dough using the ooni cold prove recipe and people prefered it to the shop bought dough Quote Link to comment Share on other sites More sharing options...
Sarah O Posted April 11, 2021 Share Posted April 11, 2021 On 29/03/2021 at 15:20, moz said: This is the one you want guys...honestly, follow this... I had never done a Poolish recipe before, just done this a couple of times now and wont change it,....the crusts are great, best pizzas ever done 12 last week for family and neighbours Cheers, will try that next time we get it out. Quote Link to comment Share on other sites More sharing options...
graygo Posted April 11, 2021 Author Share Posted April 11, 2021 On 29/03/2021 at 19:03, jackal said: 10% discount on Ooni just now. Use code upgrade10. Tried it and doesn't work for me. Tried UPGRADE10, Upgrade10 and upgrade10. Quote Link to comment Share on other sites More sharing options...
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