Pizza Oven Thread

[Gandahar]

Johnniem said:

Gandahar said:

You don't need any of that expensive crap

http://slice.seriouseats.com/archives/2010/09/how-...

I tried this, worked perfectly. You just need to have a very big frying pan and a grill turned up to finish.

The main thing about pizza is the dough preparation

But us blokes know that it isn't really all about the pizza, it is also about fire building. Man stuff! Getting the oven to temperature, watching the flames for what seems like hours, closing the bottom half of the oven door to starve the flames a little before opening it again to a roar of the fire as the oxygen causes the flames to rage. It all part of it. Doing pizza on a hob may give decent pizza but there is no man stuff involved. I have a smallish garden and thus no option for bonfires; hence the pizza oven takes care of that need for me. Geddit?

yeah I do!



That's similar to how I cook bread. I love the actual experience even if my efforts, which range from poor to good on any given day depending on the Gods, work out compared to a loaf bought at the supermarket.

Sometimes the actual cooking procedure takes precedence over the actual results!

But when you get those results, and pizza is the prime example, you feel fecking king of the world.

[Bonefish Blues]

A typhoon has now apparently delayed the next release of Roccbox units not sure if or

[anonymous-user]

Had a first go with ours today. 3 out of 5 were great. Last one was best looking but was too mean with the flour on the paddle and it stuck which was disappointing. Really impressed so far. Less is definitey more with the toppings.

[Bonefish Blues]

Beats the crap out of waiting for oven, though!

[steve-5snwi]

What's the cheapest the uuni2 can be found for ?

[LaurasOtherHalf]

Got myself one of these for the weber bbq;
http://barabiku.nl

Just need our northern summer to return to experiment. It'll need to happen quick mind you as we're christening our first at the end of the month and I quite fancy doing a pizza party afterwards. Looks like around 40 guests so will need a quick fire production line going!

[LaurasOtherHalf]

It seems an ingenious bit of kit I must admit paddy (how's the targa going these days btw?) and I was lucky enough to score one from someone selling an unused one on eBay for £40!.

Only problem is the instructions are totally in dutch! Easy enough to put together but I haven't the foggiest about what else it says in there....

My plan for the party is to just make 20 batches of dough on the morning of the christening and leave to prove in some sort of disposable plastic bowls while we're at the church. I'll sort out a load of pre made toppings the night before including;

lots of cheap grated mozzarella
some fresh mozzarella
parma ham slices
some sliced sausage
spicy cooked chicken
salad
oh and a big bowl of cooked passata!

Then it'll be a case of getting the bbq up to temperature and making up fresh pizzas as we go, folks can choose their toppings as us lads do the graft

[giblet]

Sod passata, get a few cans of san marzano tomatoes.

[sunil4]

HarryFlatters said:

Can anyone suggest where I could buy something like this, but not have to wait 1-2 months for delivery?

i would order it and it will probably come quicker. Otherwise try the weber griddle

http://www.wowbbq.co.uk/products/weber-griddle-gou...

[BRISTOL86]

Chaps

What's the cheapest/easiest way to get similar style pizza indoors? I know it won't be as good but since having good authentic pizza at a local place (nice and thin, not too heavy on the toppings, nice charred bits on the base) nothing pre bought or ordered in is coming close.

Would love to be able to make my own but no chance on getting something dedicated outside for it as it just wouldn't get used enough.

Cheers!

[Luke.]

BRISTOL86 said:

Chaps

What's the cheapest/easiest way to get similar style pizza indoors? I know it won't be as good but since having good authentic pizza at a local place (nice and thin, not too heavy on the toppings, nice charred bits on the base) nothing pre bought or ordered in is coming close.

Would love to be able to make my own but no chance on getting something dedicated outside for it as it just wouldn't get used enough.

Cheers!

G3 Ferrari. Take a look on Amazon. I've had one for a couple of years and use it all the time.

[TwistingMyMelon]

Stumbled on this thread and forum by accident, some really good advice, gonna get a G3 to try, cheers everyone for feedback

[sidekickdmr]

My Wood fired Pizza oven arrives this Friday, went for a 100CM one, pics to follow :-)

[ZedLeg]

I've had some good results using the skillet pizza method. You assemble the pizza in a hot iron skillet so the dough is cooking while you work, then put the whole thing in a hot as possible oven for 5 to 10 minutes (depending on how hot you can get your oven to go). Not as good as a proper pizza oven but better than a frozen goodfellas .

[sidekickdmr]

Anyone cooked a big pulled pork joint in their wood fired oven?

Any recipies to follow?

[thebraketester]

giblet said:

Sod passata, get a few cans of san marzano tomatoes.

Yep or Cirio ones which are more available.

Cook them in a pan with some salt and a few fresh Italian herbs. DONE.

[thebraketester]

steve-5snwi said:

What's the cheapest the uuni2 can be found for ?

Abour 250 I think with the fuel

[Tony Angelino]

sidekickdmr said:

Anyone cooked a big pulled pork joint in their wood fired oven?

Any recipies to follow?

Not pork but I tried tandoori chicken on Sunday. Took the Weber rotiserrie system and poked it in the corner, on an angle. One side awesome, fantastic crust on the outside just like you want but the back edge wasnt cooked through, even after rotating.

Think a couple of flat metal skewers resting on a couple of bricks may be the answer, but it's definately worth persevering with.

[sidekickdmr]

Tony Angelino said:

Not pork but I tried tandoori chicken on Sunday. Took the Weber rotiserrie system and poked it in the corner, on an angle. One side awesome, fantastic crust on the outside just like you want but the back edge wasnt cooked through, even after rotating.

Think a couple of flat metal skewers resting on a couple of bricks may be the answer, but it's definately worth persevering with.

I was imagining rubbing a huge shoulder with a nice rub, putting it in a big thick stone roasting tray, pout some cider in the bottom, put it in the oven after cooking a pizza so high temp to sear, cover with foil, and leave overnight so the oven temp slowly drops ready for it to be cooked through and warm the next day.

That possible?

[Johnniem]

sidekickdmr said:

I was imagining rubbing a huge shoulder with a nice rub, putting it in a big thick stone roasting tray, pout some cider in the bottom, put it in the oven after cooking a pizza so high temp to sear, cover with foil, and leave overnight so the oven temp slowly drops ready for it to be cooked through and warm the next day.

That possible?

Every time I use the pizza oven I also make up some sort of slow cook recipe/roast and bung it in once the temperature in the oven has lowered somewhat. Don't forget that a wood fired oven needs to be at around 390 degrees for pizza (although that is quite difficult to maintain in a larger oven!) so perhaps too hot to do anything other than bread or roast for a while. I usually stick my casserole in later on in the afternoon/evening and just leave it overnight. By the time the cock crows, lunch is ready! We've done beef and chicken casseroles as well as pulled pork. Just don't leave the lid off as it will 'smokify' the food and in most instances, that's not a pleasant taste. If you want a smoky taste you'll have to ask others what to do.