Pizza Oven Thread
Discussion
Niche question. Does anyone know if the likes of the Igneus, Clementi, Monatana, Bull type ovens are all made by the same company and just slightly tweaked rebrands?
They all seem to have a similar design, same surface area of 60x60cm, similar weight but slightly different prices. Or is it similar to the infamous Kettle design bbqs that various companies make?
They all seem to have a similar design, same surface area of 60x60cm, similar weight but slightly different prices. Or is it similar to the infamous Kettle design bbqs that various companies make?
I served a couple today using the new yeast I bought, which is much better than my previous Caputo yeast as the dough rose properly and after being balled up in the fridge all night it became nice and stretchy..
Fried minced beef & pepperoni. I drizzled sone home made candid chillis & syrup over them which gives the heat of the chilli yet the sweetness of the syrup..
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Fried minced beef & pepperoni. I drizzled sone home made candid chillis & syrup over them which gives the heat of the chilli yet the sweetness of the syrup..
Edited by The Gauge on Tuesday 7th May 17:09
ThunderSpook said:
So I’m looking at potentially 4 models here, the Arc, the Roccbox, the Koda (12 or 16) and the Gino D’Acampo.
Any views on any of those models, or others I should be looking at?
From that list - Arc. However, there's a pretty wide variation in terms of type, features and price in that list of models.Any views on any of those models, or others I should be looking at?
ThunderSpook said:
So I’m looking at potentially 4 models here, the Arc, the Roccbox, the Koda (12 or 16) and the Gino D’Acampo.
Any views on any of those models, or others I should be looking at?
Have you thought about the Karu? It takes a gas conversion but gives you the option of using wood as well. Other thing I would say is if you can go for the 16. The 12s are quite small and its hard to get a full size pizza in themAny views on any of those models, or others I should be looking at?
ThunderSpook said:
I’ve decided I really don’t want wood. The Weber has really put me off using wood to the point where I have t made pizzas for about 4 years, so I really just want the ease of gas.
My understanding was all those models were gas, and not that different in size and features?
I've had a Roccbox for a few years now. Fantastic oven. Easy to cook pizza's in a couple of mins. I tried the original wood burner attachment and was a faff. I've heard the wood burner 2.0 is a bit better.My understanding was all those models were gas, and not that different in size and features?
My friend who had a brick built pizza oven and my Roccbox before me moved to a Dome. He misses the Roccbox, He bought a Ooni Koda 16 for larger pizza's and every time he comes to my wishes he had the Roccbox back.
jodypress said:
I've had a Roccbox for a few years now. Fantastic oven. Easy to cook pizza's in a couple of mins. I tried the original wood burner attachment and was a faff. I've heard the wood burner 2.0 is a bit better.
My friend who had a brick built pizza oven and my Roccbox before me moved to a Dome. He misses the Roccbox, He bought a Ooni Koda 16 for larger pizza's and every time he comes to my wishes he had the Roccbox back.
That’s good to know, thank you. A big tick towards the Roccbox then.My friend who had a brick built pizza oven and my Roccbox before me moved to a Dome. He misses the Roccbox, He bought a Ooni Koda 16 for larger pizza's and every time he comes to my wishes he had the Roccbox back.
ThunderSpook said:
That’s good to know, thank you. A big tick towards the Roccbox then.
Roccbox user here as well, have used my friends Ooni Koda 16 that has flame in an L shape (the back and side) and much prefer the Roccbox. They are heavy, but it also makes them bomb proof, they should stay with you for years without issue.
Gozney Dome & Arc look nicer, but I’m not sure they’re worth the price increase.
The Gauge said:
Edited by The Gauge on Tuesday 7th May 17:09
I’ve just made 3.3kg of dough for Friday, and at 63% it was being very sticky.
Had to knead it, leave it 15 minutes, knead again for about 5 rounds before it stopped being too sticky to really work with.
Oh and does anyone have any experience of storing cooked pizzas? I’ve got a party on Saturday, and don’t want to be tied to the pizza oven as I’ve got bbq’ing to do.
So I’m planning on cooking 8 pizzas on Friday night, storing them in the fridge overnight and just heating them through in the oven on the day. But I’m not sure how to store them, maybe a circular cake box or two would work.
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