Pizza Oven Thread
Discussion
Our local supplier (not Bookers) stocks two different types of frozen dough, I can see the attraction but I just think even accounting for the rare times my dough doesn't come out good, I'd feel a bit of a cheat not making it myself.
I dunno, for £20 I might give the frozen stuff a try I guess.
I dunno, for £20 I might give the frozen stuff a try I guess.
LaurasOtherHalf said:
Our local supplier (not Bookers) stocks two different types of frozen dough, I can see the attraction but I just think even accounting for the rare times my dough doesn't come out good, I'd feel a bit of a cheat not making it myself.
I dunno, for £20 I might give the frozen stuff a try I guess.
I'll tell you what you can do.I dunno, for £20 I might give the frozen stuff a try I guess.
The next time you come over to the ring bring me a bag of pizza base flour please?
Adenauer said:
LaurasOtherHalf said:
Our local supplier (not Bookers) stocks two different types of frozen dough, I can see the attraction but I just think even accounting for the rare times my dough doesn't come out good, I'd feel a bit of a cheat not making it myself.
I dunno, for £20 I might give the frozen stuff a try I guess.
I'll tell you what you can do.I dunno, for £20 I might give the frozen stuff a try I guess.
The next time you come over to the ring bring me a bag of pizza base flour please?
(I'm far too lazy to hump 16kg of flour from Cumbria to Surrey on public transport!)
MattS5 said:
Cheers folks.
Well, I hired an oven (just like this http://pizzapartyshop.com/en/ ) for the weekend and we used it to help feed the 40+ people we invited to my wife's birthday.
The people who supplied the oven provided us with the frozen dough (£15 per box of 35) which worked superbly.
We supplied the sauce and cheese and everyone bought toppings. It was a massive success and we kept the oven going for the best part of 5-6 hours and everyone (including the children) got involved and thought it was fabulous.
Seriously considering buying one of the above, purely due to the fact it is portable so could be used in different areas of the garden. Due to the woeful weather on Saturday we placed it near to the carport which allowed everybody to shelter from the rain weather whilst making the pizzas and utilise the garage access to the kitchen for social area.
I have a pizza party and really like it.Well, I hired an oven (just like this http://pizzapartyshop.com/en/ ) for the weekend and we used it to help feed the 40+ people we invited to my wife's birthday.
The people who supplied the oven provided us with the frozen dough (£15 per box of 35) which worked superbly.
We supplied the sauce and cheese and everyone bought toppings. It was a massive success and we kept the oven going for the best part of 5-6 hours and everyone (including the children) got involved and thought it was fabulous.
Seriously considering buying one of the above, purely due to the fact it is portable so could be used in different areas of the garden. Due to the woeful weather on Saturday we placed it near to the carport which allowed everybody to shelter from the rain weather whilst making the pizzas and utilise the garage access to the kitchen for social area.
I would recommend getting the biscotto floor too.
I also have unni 2, but wouldn't recommend it
Bonefish Blues said:
thevulture said:
I have a pizza party and really like it.
I would recommend getting the biscotto floor too.
I also have unni 2, but wouldn't recommend it
I would recommend getting the biscotto floor too.
I also have unni 2, but wouldn't recommend it
Any recommendations on cleaning a pizza stone? yesterday I fired up the coal bbq and attempted my first two pizzas.
Dough proved well while the bbq reached 250 degrees, left the stone in there to heat up nicely, made my first pizza although it was more of a square and then transferred to the stone as best as i could.
First one went well, but with the second one i had an issue getting the pizza on the stone and it basically turned into half a calzone with most of the contents on one half of the stone. now that all the meat and cheese has welded itself to the stone the only way i can fathom to remove it is with a wire brush, but will this score it and cause more problems? or do i just resign to the fact i've knackered it, put it down to experience and buy a new one?
I will invest in a proper oven when i've cracked my current method, which means learning not to put anything other than dough on the stone.
Dough proved well while the bbq reached 250 degrees, left the stone in there to heat up nicely, made my first pizza although it was more of a square and then transferred to the stone as best as i could.
First one went well, but with the second one i had an issue getting the pizza on the stone and it basically turned into half a calzone with most of the contents on one half of the stone. now that all the meat and cheese has welded itself to the stone the only way i can fathom to remove it is with a wire brush, but will this score it and cause more problems? or do i just resign to the fact i've knackered it, put it down to experience and buy a new one?
I will invest in a proper oven when i've cracked my current method, which means learning not to put anything other than dough on the stone.
Paddy_N_Murphy said:
So watching the thread with the usual amusement over the months, and have often made Pizza's and used a pair of Pizza Stones in a huge gas BBQ I have.
The other night had a house full and a bit of fannying around I thought 'let's taste test' a Gas BBQ fitted with a Pizza Stone and my Weber Kettle with Charcoal and a couple of logs with the same stone.
The Gas was predictably predictable and by en large fine.
The Weber, almost all of the pizza's, the bottom of the bases just carbonised up and burnt. ruined essentially.
I've never washed the Stones for fear of them soaking water and later cracking.
Is the Weber stone running simply too hot and I want more indirect heat?
Taking the lid on and off to put pizza's in I worried about it dropping the temp too much - any recommendations for something like a :
but one with the opening at the level of the BBQ grill I guess ?
Also a reasonable (price) thin Peel ? I've always struggled to swiftly scoop up and deposit the uncooked pizza's .
this time I happened past a DIY store, but a hand shovel and thought AH ha ! Perfect. Battered it flat, £5, job jobbed, and cooked it in the heat to sterilise it.
Failed, as the heat also cooked the paint / coating and tiny bubbles made it rubbish (ok for cooked Pizza's)
The other night had a house full and a bit of fannying around I thought 'let's taste test' a Gas BBQ fitted with a Pizza Stone and my Weber Kettle with Charcoal and a couple of logs with the same stone.
The Gas was predictably predictable and by en large fine.
The Weber, almost all of the pizza's, the bottom of the bases just carbonised up and burnt. ruined essentially.
I've never washed the Stones for fear of them soaking water and later cracking.
Is the Weber stone running simply too hot and I want more indirect heat?
Taking the lid on and off to put pizza's in I worried about it dropping the temp too much - any recommendations for something like a :
but one with the opening at the level of the BBQ grill I guess ?
Also a reasonable (price) thin Peel ? I've always struggled to swiftly scoop up and deposit the uncooked pizza's .
this time I happened past a DIY store, but a hand shovel and thought AH ha ! Perfect. Battered it flat, £5, job jobbed, and cooked it in the heat to sterilise it.
Failed, as the heat also cooked the paint / coating and tiny bubbles made it rubbish (ok for cooked Pizza's)
LaurasOtherHalf said:
Okey dokey......
So after purchasing a weber and then a barabiku pizzaring at the end of the heatwave I've been itching to try this out. However I've obviously hexed the weather as it's been pants since I bought it. Last night was no better but I was determined to give it a go regardless....
It's an incredibly simple bit of kit, nothing more than a rolled piece of stainless steel that you bolt together with wing nuts which double up to hold a weber (or generic) grill in place. I bought a generic one off the bay for £20 that works well though I might alter it (more on which later).
I fired up the chimney lighter, I'd bought some charcoal when I got the weber but it was the instant light stuff, good for ease of use I'm sure but maybe not the best for the high temps needed for pizza.
After getting the coal up to temperature I used the coal baskets to hold them towards the back of the bbq. As they lit up so quick I put the wood on straight away, lifted the pizzaring on and put the pizza stone in and lid on. Bottom vent open, top vent closed. As you can imagine there was quite a bit of smoke! I just used some of the hardwood logs you find for sale at Asda and split them down.
The temperature quickly rose to around 300 degrees but wouldn't go any higher than that so I quickly put the pizza on (I won't clutter the thread with pizza recipes)
The low temperature obviously made the pizza cook slower than you see on the youtube videos and I made one for the wife but by the time I'd done that I felt I needed to add more wood for mine to get the temperature back up. Now, this may be a design fault of the pizzaring but I suspect it's down to me using the quick light charcoal. I think with some of the big lump stuff the guys on the bbq thread use I could pile it up more and get way more heat in there which would make things easier and quicker.
Also when I said about altering the set up earlier, I think it would be better if I cut out some of the bars of the grill that the pizza stone sits on at the back, not for draught but to make it easier to load more wood in there when it burns out. The way it is at the moment you have to lift the entire pizzaring off which isn't the easiest thing to do, especially if there's people/kids around to burn themselves on.
However.....
Thats not to say it wasn't amazing! I've been home cooking my own pizza (in a fan oven) for years, tweaking my recipes and methods over time and this pizza was by a long way the best ever one I've created. The wife agrees which is saying something as it's her favourite dish! It may have been a faff and took a bit longer than just turning the oven on but it tasted every bit as good as the pizza you get on holiday
Crispy base with lots of bubbles and a light centre.
What was especially surprising (given this bbq was brand new and unused) was the amazing bbq smokey flavour the pizza had. With some better coal I think I could be on to a winner with this
So after purchasing a weber and then a barabiku pizzaring at the end of the heatwave I've been itching to try this out. However I've obviously hexed the weather as it's been pants since I bought it. Last night was no better but I was determined to give it a go regardless....
It's an incredibly simple bit of kit, nothing more than a rolled piece of stainless steel that you bolt together with wing nuts which double up to hold a weber (or generic) grill in place. I bought a generic one off the bay for £20 that works well though I might alter it (more on which later).
I fired up the chimney lighter, I'd bought some charcoal when I got the weber but it was the instant light stuff, good for ease of use I'm sure but maybe not the best for the high temps needed for pizza.
After getting the coal up to temperature I used the coal baskets to hold them towards the back of the bbq. As they lit up so quick I put the wood on straight away, lifted the pizzaring on and put the pizza stone in and lid on. Bottom vent open, top vent closed. As you can imagine there was quite a bit of smoke! I just used some of the hardwood logs you find for sale at Asda and split them down.
The temperature quickly rose to around 300 degrees but wouldn't go any higher than that so I quickly put the pizza on (I won't clutter the thread with pizza recipes)
The low temperature obviously made the pizza cook slower than you see on the youtube videos and I made one for the wife but by the time I'd done that I felt I needed to add more wood for mine to get the temperature back up. Now, this may be a design fault of the pizzaring but I suspect it's down to me using the quick light charcoal. I think with some of the big lump stuff the guys on the bbq thread use I could pile it up more and get way more heat in there which would make things easier and quicker.
Also when I said about altering the set up earlier, I think it would be better if I cut out some of the bars of the grill that the pizza stone sits on at the back, not for draught but to make it easier to load more wood in there when it burns out. The way it is at the moment you have to lift the entire pizzaring off which isn't the easiest thing to do, especially if there's people/kids around to burn themselves on.
However.....
Thats not to say it wasn't amazing! I've been home cooking my own pizza (in a fan oven) for years, tweaking my recipes and methods over time and this pizza was by a long way the best ever one I've created. The wife agrees which is saying something as it's her favourite dish! It may have been a faff and took a bit longer than just turning the oven on but it tasted every bit as good as the pizza you get on holiday
Crispy base with lots of bubbles and a light centre.
What was especially surprising (given this bbq was brand new and unused) was the amazing bbq smokey flavour the pizza had. With some better coal I think I could be on to a winner with this
Our Morso oven arrived today, ordered from https://heritagemorso.co.uk/?afmc=1x who have been a pleasure to deal with, first impression, super impressed, a fantastically built and well thought out piece of kit.
Lit first time with some kindling and no fire lighters, was hot enough for an initial trial within half an hour.
First attempt, a little 'ashy' and a little burnt.
Lit first time with some kindling and no fire lighters, was hot enough for an initial trial within half an hour.
First attempt, a little 'ashy' and a little burnt.
Edited by Tumbler on Wednesday 14th September 20:00
Dunno if this is any use to anyone here, but I think I'm going to order one...
Cheapy Pizza Peel off of Amazon
Cheapy Pizza Peel off of Amazon
HarryFlatters said:
Dunno if this is any use to anyone here, but I think I'm going to order one...
Cheapy Pizza Peel off of Amazon
I've this one from Amazon, it's for what it is. Short handle makes it easier to move about (we take pizzas one at a time down from the kitchen to the oven sometimes when we cant be arsed moving all the gear down the garden) but it also works against you when sliding the pizza in and out of the oven as theyre so chuffing hot. Cheapy Pizza Peel off of Amazon
Tony Angelino said:
HarryFlatters said:
Dunno if this is any use to anyone here, but I think I'm going to order one...
Cheapy Pizza Peel off of Amazon
I've this one from Amazon, it's for what it is. Short handle makes it easier to move about (we take pizzas one at a time down from the kitchen to the oven sometimes when we cant be arsed moving all the gear down the garden) but it also works against you when sliding the pizza in and out of the oven as theyre so chuffing hot. Cheapy Pizza Peel off of Amazon
This one seems the same, with a longer handle?
Its on prime too
https://www.amazon.co.uk/Pizza-Peel-Paddle-Lifter-...
Its on prime too
https://www.amazon.co.uk/Pizza-Peel-Paddle-Lifter-...
[quote=LaurasOtherHalf]Okey dokey......
So after purchasing a weber and then a barabiku pizzaring at the end of the heatwave I've been itching to try this out. However I've obviously hexed the weather as it's been pants since I bought it. Last night was no better but I was determined to give it a go regardless....
It's an incredibly simple bit of kit, nothing more than a rolled piece of stainless steel that you bolt together with wing nuts which double up to hold a weber (or generic) grill in place. I bought a generic one off the bay for £20 that works well though I might alter it (more on which later).
Hi LaurasOtherHalf
Have you got a link to the £20 pizza ring as I can only find them at £100+
So after purchasing a weber and then a barabiku pizzaring at the end of the heatwave I've been itching to try this out. However I've obviously hexed the weather as it's been pants since I bought it. Last night was no better but I was determined to give it a go regardless....
It's an incredibly simple bit of kit, nothing more than a rolled piece of stainless steel that you bolt together with wing nuts which double up to hold a weber (or generic) grill in place. I bought a generic one off the bay for £20 that works well though I might alter it (more on which later).
Hi LaurasOtherHalf
Have you got a link to the £20 pizza ring as I can only find them at £100+
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