Pizza Oven Thread

[Roboticarm]

Scabutz said:

dxbtiger said:

All helpful, thanks.

Re Propane, no issues, but I am based in Dubai..

If you are then I can give the numbers to whatsapp for delivery.

Thanks, I am in the UK so delivery costs might be prohibitive!

I signed up for an online account with Flogas as few weeks ago and they delivered the bottle to my house

[illmonkey]

I’d made a batch of dough planning to cook Friday night, but my Poolish had no rise, so had to bin it. So, I set my sights on tonight.

Warmer, but dodging rain and wind! Prob the last ones I’ve done in 18 months. Dough was a bit sticky, stuck to my wooden peel, which didn’t happen last time! So an odd shape and bunched up. Not bad though, given the time between my last effort and fighting the weather.

I love the dough rise, you can’t really see crust, as the whole lot has risen. It’s about an inch thick in the middle.

[juggsy]

Latest offerings from Gozney are in, mini Domes in 2 sizes.

[Sway]

Ooh, interesting. Reckon they're going to replace the roccbox?

Got my Kamado Joe classic 3 yesterday, with the do-joe (amazing naming approach!) pizza conversion kit.

But have been looking at getting a roccbox too for quicker gas fired mid week cooks...

[Greshamst]

The Arcs do look like a good idea.

Mid range (as the dome is a serious investment for the odd pizza)
Good looking
Digital temp displays
Removable pizza stone (presumably to sort all those cracking issues out)
Bigger size (roccbox pizza sizes have always been a little cute).

I don’t think I’ll rush out to get one, my roccbox still does me very well, but if I was buying from scratch I definitely think I’d go for an Arc

[ajap1979]

Greshamst said:

The Arcs do look like a good idea.

Mid range (as the dome is a serious investment for the odd pizza)
Good looking
Digital temp displays
Removable pizza stone (presumably to sort all those cracking issues out)
Bigger size (roccbox pizza sizes have always been a little cute).

I don’t think I’ll rush out to get one, my roccbox still does me very well, but if I was buying from scratch I definitely think I’d go for an Arc

To be fair, I don't look at the Dome as a pizza oven specifically. Even with my Roccbox, pizzas probably only account for 50% of what I use it for.

Similarly, I'm not going to replace my Roccbox, I still think the logical next upgrade is to a Dome.

[juggsy]

Sway said:

Ooh, interesting. Reckon they're going to replace the roccbox?

I don’t think so, I think this is their mid-level range in between roccbox and dome, as price-wise there’s quite a gulf between them.

But it looks like the arc takes the best of dome and scales it down to a mid-range price. Sorely tempted, particularly the XL as it gives you a little more flexibility compared to my much loved Roccbox.

[Greshamst]

ajap1979 said:

To be fair, I don't look at the Dome as a pizza oven specifically. Even with my Roccbox, pizzas probably only account for 50% of what I use it for.

Similarly, I'm not going to replace my Roccbox, I still think the logical next upgrade is to a Dome.

What non pizza stuff do you cook in the roccbox?
I’m intrigued, never used it for anything other than pizza.

[48Valves]

Greshamst said:

ajap1979 said:

To be fair, I don't look at the Dome as a pizza oven specifically. Even with my Roccbox, pizzas probably only account for 50% of what I use it for.

Similarly, I'm not going to replace my Roccbox, I still think the logical next upgrade is to a Dome.

What non pizza stuff do you cook in the roccbox?
I’m intrigued, never used it for anything other than pizza.

Steak, burgers, kebabs, roast potatoes, garlic mushrooms, corn, naan bread.

[juggsy]

Greshamst said:

ajap1979 said:

To be fair, I don't look at the Dome as a pizza oven specifically. Even with my Roccbox, pizzas probably only account for 50% of what I use it for.

Similarly, I'm not going to replace my Roccbox, I still think the logical next upgrade is to a Dome.

What non pizza stuff do you cook in the roccbox?
I’m intrigued, never used it for anything other than pizza.

[Sway]

Didn't grab any pics, but did my first pizzas on the Kamado Joe DoJoe this evening - and bloody tasty they were too!

Used the Ooni dough recipe, about a 4 hour prove.

Only thing (well other than my awful shaping of the rounds!) was that it wasn't as light and airy as I'd hope. I know the stone needed to have longer to get to properly heat soaked temperature - but any hints/tips?

Seems I didn't grab any pics, but my other half did...

Edited by Sway on Thursday 1st February 21:29

[Greshamst]

Not sure about kamado advice, but general pizza advice is to plan ahead and go for a multi day proof to get better flavour.

A 2 day proof, using much less yeast will give you a really good flavour on your dough. Annoying to plan ahead of time but worth it.

For better shaping you need a higher protein flour, around 60% water and a longer proof. This flour is my favourite

https://www.souschef.co.uk/products/dalla-giovanna...

Download the “pizzapp” which calculates all the ingredient weights and times for you, do a 2 day proof. Enjoy

[The Gauge]

Greshamst said:

Not sure about kamado advice, but general pizza advice is to plan ahead and go for a multi day proof to get better flavour.

Annoying to plan ahead of time but worth it.

It can be annoying, having to decide what time you'll be cooking the pizzas and then back calculating when to make the dough. A change in weather on the day, or other deviations can throw you out of sync.

[P1Fanatic]

The Gauge said:

It can be annoying, having to decide what time you'll be cooking the pizzas and then back calculating when to make the dough. A change in weather on the day, or other deviations can throw you out of sync.

Thats why I always have some in the freezer as back up.

[Greshamst]

P1Fanatic said:

Thats why I always have some in the freezer as back up.

Yea I do that too. I make a double batch (because if you’re going to spend 20 minutes kneading dough, might as well do it once and get it out of the way) and freeze half the batch, if freezer space allows.

[Scabutz]

My pizza flour had something crawling in it. I've got normal plain flour and strong bread flour. I presume I use the bread flour as substitute?

I'm confused by the pizza flour as I've seen it as Pizza & Pasta flour but that makes no sense as I assume you want higher gluten for the pizza and pasta you wouldn't want that. Although I know you want 00 for both.

[Scabutz]

First pizza of the season. Forgot to slice some fresh green chilli over but can't have everything.

[RosscoPCole]

Pizza night with the Explorer Scout unit I help with. 17 pizzas made and cooked in my Roccbox. They loved it. I think this will be a regular event.

[Johnniem]

To anyone out there with a full sized pizza oven - beware of not using it often enough! My pizza oven has an internal diameter of about 1m (see on page two of this thread). It's a lovely thing but we/I haven't cranked it up for around two years. Current wifey decided we were going to have a pizza party on Good Friday for the grandchildren and our assorted kids. Best get it seasoned with a first firing, I thought to myself. So, at 10 am yesterday I began the process. By around 6 pm it was ready (internal surfaces mostly white and no smoke from wood thrown in).

I'm so glad I did that as Good Friday would have been a pretty poor show! Clean all the ash out tonight and get it going first thing on Friday. Wish me luck!

JM

[simon_harris]

I generally give mine 3-5 smaller firings before trying to cook pizza in it at the beginning of the season, and that is only after a few months of it sitting doing nothing.

I found that one big firing was enough to get it looking dry, but it hadn't really driven the deep moisture out, so a few small firings of cheap crappy wood works much better.