Pizza Oven Thread
Discussion
Laplace said:
Thanks for all the info and ideas. TBH I'm not going to get into modifying it (he says!). It's a bit of a cop out because the weathers so crap and I can't be bothered with the wood/pellet oven outside. If it works it works, it has to be better than my existing oven.
I've got a couple of kilos of dough made up to play with tonight as a test.
Negatives of owning a big brick pizza oven:
- It’s a tad difficult to get it into situ (I’m sure some of you will remember my saga)
- Costs a lot more than an ooni/roccbox
- Weighs a lot more than an ooni/roccbox
- Takes 1-2 hours to get up to temp
- Uses a fair bit of wood to get up to temp
- Need to plan ahead, check the forecasts etc
Positives of owning a big brick pizza oven:
- Ideal for getting family/friends round to have a pizza party
- More space and scope to cook something other than pizzas
- You get to own a big brick pizza oven
I own a (now rather old) Uuni 2S and a big brick oven. I’m sat here typing this whilst firing up the big brick one for the second time this year. Still haven’t got round to getting a cover for it so there is a fair bit of moisture to get rid of before it gets up to cooking temp.
In my opinion it’s better to own both or just splash the coin on a Dome which seems to offer the best of both worlds
- It’s a tad difficult to get it into situ (I’m sure some of you will remember my saga)
- Costs a lot more than an ooni/roccbox
- Weighs a lot more than an ooni/roccbox
- Takes 1-2 hours to get up to temp
- Uses a fair bit of wood to get up to temp
- Need to plan ahead, check the forecasts etc
Positives of owning a big brick pizza oven:
- Ideal for getting family/friends round to have a pizza party
- More space and scope to cook something other than pizzas
- You get to own a big brick pizza oven
I own a (now rather old) Uuni 2S and a big brick oven. I’m sat here typing this whilst firing up the big brick one for the second time this year. Still haven’t got round to getting a cover for it so there is a fair bit of moisture to get rid of before it gets up to cooking temp.
In my opinion it’s better to own both or just splash the coin on a Dome which seems to offer the best of both worlds
giblet said:
Negatives of owning a big brick pizza oven:
- It’s a tad difficult to get it into situ (I’m sure some of you will remember my saga)
- Costs a lot more than an ooni/roccbox
- Weighs a lot more than an ooni/roccbox
- Takes 1-2 hours to get up to temp
- Uses a fair bit of wood to get up to temp
- Need to plan ahead, check the forecasts etc
Positives of owning a big brick pizza oven:
- Ideal for getting family/friends round to have a pizza party
- More space and scope to cook something other than pizzas
- You get to own a big brick pizza oven
I own a (now rather old) Uuni 2S and a big brick oven. I’m sat here typing this whilst firing up the big brick one for the second time this year. Still haven’t got round to getting a cover for it so there is a fair bit of moisture to get rid of before it gets up to cooking temp.
In my opinion it’s better to own both or just splash the coin on a Dome which seems to offer the best of both worlds
Yeah. - It’s a tad difficult to get it into situ (I’m sure some of you will remember my saga)
- Costs a lot more than an ooni/roccbox
- Weighs a lot more than an ooni/roccbox
- Takes 1-2 hours to get up to temp
- Uses a fair bit of wood to get up to temp
- Need to plan ahead, check the forecasts etc
Positives of owning a big brick pizza oven:
- Ideal for getting family/friends round to have a pizza party
- More space and scope to cook something other than pizzas
- You get to own a big brick pizza oven
I own a (now rather old) Uuni 2S and a big brick oven. I’m sat here typing this whilst firing up the big brick one for the second time this year. Still haven’t got round to getting a cover for it so there is a fair bit of moisture to get rid of before it gets up to cooking temp.
In my opinion it’s better to own both or just splash the coin on a Dome which seems to offer the best of both worlds
There's the halfway house of the dome, igneus, clementi, delivita etc. Proper wood fired but metal construction - up to temp in 15 minutes and can get very hot. But they do cost more than the small gas/pellet jobs. Quite a few are cheaper than the dome mind you.
With wood you do get to play with fire
.
hidetheelephants said:
Any chance of a picture of the modified lid?
Cheers!
Sure, I had meant to attach one to the first post.Cheers!
I had also swapped out the original "pacman" shaped element to have two round elements in the lid.
21TonyK said:
For what it is, as a first attempt, I'm happy with it. It's not going to change the pizza world but it means I can get better than shop bought when its raining (which is a lot right now).
Looks about par for the course for out of the box. You might get a little improvement by listening for the stat clicking on and off and only launching your pizza you hear it click for an on cycle. Otherwise it can easily be sitting in there for a while with no active heat.number2 said:
Yeah.
There's the halfway house of the dome, igneus, clementi, delivita etc. Proper wood fired but metal construction - up to temp in 15 minutes and can get very hot. But they do cost more than the small gas/pellet jobs. Quite a few are cheaper than the dome mind you.
With wood you do get to play with fire.
Forgot to mention the halfway house options. A lot that I saw didn’t have a huge amount of cooking space for the money in comparison to the small stuff like the Ooni/Roccbox. There's the halfway house of the dome, igneus, clementi, delivita etc. Proper wood fired but metal construction - up to temp in 15 minutes and can get very hot. But they do cost more than the small gas/pellet jobs. Quite a few are cheaper than the dome mind you.
With wood you do get to play with fire
.With wood you also have an excuse to own an axe or two!
Took a while to dry out the big oven but managed to cook a few pizzas. Really should have started earlier so the fire burnt for longer and cleaned out the done.
Leftover which I reheated in a pan the next day
Not bad for pre bought supermarket dough
sherman said:
48Valves said:
Anyone got any suggestions for the best place to get pizza in Sorrento?
Wont make a huge difference. Theres margherita and margherita DOP. You will get both options. You want the DOP version for the true authentic pizza. FYI. Naples is scary to drive round.
We’re currently in Sorrento where there is about a million Pizzerias. So I was looking for a specific recommendation. Maybe one for the travel section.
48Valves said:
sherman said:
48Valves said:
Anyone got any suggestions for the best place to get pizza in Sorrento?
Wont make a huge difference. Theres margherita and margherita DOP. You will get both options. You want the DOP version for the true authentic pizza. FYI. Naples is scary to drive round.
We’re currently in Sorrento where there is about a million Pizzerias. So I was looking for a specific recommendation. Maybe one for the travel section.
Eat pizza. Enjoy.
sherman said:
48Valves said:
sherman said:
48Valves said:
Anyone got any suggestions for the best place to get pizza in Sorrento?
Wont make a huge difference. Theres margherita and margherita DOP. You will get both options. You want the DOP version for the true authentic pizza. FYI. Naples is scary to drive round.
We’re currently in Sorrento where there is about a million Pizzerias. So I was looking for a specific recommendation. Maybe one for the travel section.
Eat pizza. Enjoy.
Jamie VTS said:
Second attempt today. Learnt from a few mistakes the first time and found stretching a bit easier using the ooni method (press, dj deck, steering wheel, parachute). Although it’s still a few inches smaller than I’d like (ooo errrr). Slightly too much sauce but it was delicious!
Looks spot on. Homemade dough?Just over 2kg of dough in the fridge for the weekend.
Interested to see how it turns out as it wasn’t kneaded for very long.
Had awkward timings where I got home late last night and was knackered, and didn’t fancy doing it at 6am this morning. So a quick 5 mins of kneading instead of usual 20, left out at room temp overnight, then into the fridge this morning until tomorrow.
From what I’ve read, kneading is less important for longer proves (proofs?) as the gluten has enough opportunity to build up through time, rather than through kneading.
Interested to see how it turns out as it wasn’t kneaded for very long.
Had awkward timings where I got home late last night and was knackered, and didn’t fancy doing it at 6am this morning. So a quick 5 mins of kneading instead of usual 20, left out at room temp overnight, then into the fridge this morning until tomorrow.
From what I’ve read, kneading is less important for longer proves (proofs?) as the gluten has enough opportunity to build up through time, rather than through kneading.
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