Pizza Oven Thread

[Johnniem]

simon_harris said:

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.

You are quite right Simon. Always the best way. A proper seasoning! The previous owner of the house (who installed it) was a greek Cypriot and used it all the time (literally!); he even cooked his Christmas dinner in it. Am planning to slow cook a shoulder of lamb once the pizza fest is done. All ready for the weekend.

JM

[Terry Winks]

Yeah, I used ours for the first time since November, had 3 firings in the week beforehand.

Pretty happy for being a bit out of practise though.

[Greshamst]

That looks great!

[simon_harris]

Johnniem said:

You are quite right Simon. Always the best way. A proper seasoning! The previous owner of the house (who installed it) was a greek Cypriot and used it all the time (literally!); he even cooked his Christmas dinner in it. Am planning to slow cook a shoulder of lamb once the pizza fest is done. All ready for the weekend.

JM

I've not done any slow cooking in mine, but I have used it as a cold smoke for salmon and cheese - worked really well for that

[illmonkey]

Trying to get ahead of the game. This was my last batch (jan) defrosted quickly in warm water.

Win some, lose some. The left was actually the first one, 2nd I tried to decorate on my worktop then slide it on. Then transfer to oven was a disaster, but still turned out ok. Also wasn’t hot enough to crisp up. This is why I always do 2 just for me, if both are good it’s lunch tomorrow!

[Terry Winks]

I mean, the first one, if it had a perfect round shape that looks a 10/10 for me.

[paulwirral]

First firing of the homemade exercise ball pizza oven this year , I really should try cooking pizza in it after all the work I put into building it but it cooks fish great .
A couple of sea bream with potatoes and peppers .

[DoubleSix]

You guys tried these pre-made sour dough bases from East Pizza Dough?

After years of making my own and then losing a bit of interest due to faff, these have rekindled my love of pizza!

We just keep them in the freezer and they’re at the ready to throw on the stone.

I am a pizza snob and would never touch a frozen pizza. These are absolutely excellent.

Edited by DoubleSix on Sunday 31st March 19:10

[paulwirral]

But I forgot to put the mussels in but they tasted all the better for being roasted in the fish juice and marinade

[Steve H]

DoubleSix said:

You guys tried these pre-made sour dough bases from East Pizza Dough?

After years of making my own and then losing a bit of interest due to faff, these have rekindled my love of pizza!

We just keep them in the freezer and they’re at the ready to throw on the stone.

I am a pizza snob and would never touch a frozen pizza. These are absolutely excellent.

Edited by DoubleSix on Sunday 31st March 19:10

After far too many attempts with fresh dough, too thin, too thick, not crisp enough and then the problems sliding them onto the stone, I use these as well now. It may be a cheat but it’s a really good one.

[Scabutz]

Had some friends round the other week and made pizzas. They were so impressed with them, they have all gone a bought an Ooni oven. I expected my commission cheque is in the post.

[Greshamst]

Moved house over the weekend, and so happy I finally have much better space for the pizza oven. (I.e not a balcony)

First one is a garlic and rosemary as friends don’t eat cheese.
Second is a few different cured meats and peppadew peppers.

Expect many more pizzas from me in the near future!

[illmonkey]

They’ll be welcome cos they look banging! Top work.

What dough do you use, or recipe?

[Turn7]

Roccbox or Ooni , both gas ?

Just the two of us here- which one would you suggest ?

[Greshamst]

I always use PizzApp for my dough, quantities in the screenshot. Dalla Giovanna pizza flour (the green coloured one)

Mixed together, kneaded for 15 minutes.
Room temp for 12 hours.
Fridge for 10 hours overnight.
Take out and leave at room temp for another 7 hours.

[The Gauge]

Steve H said:

After far too many attempts with fresh dough, too thin, too thick, not crisp enough and then the problems sliding them onto the stone, I use these as well now. It may be a cheat but it’s a really good one.

Anyone got any additional recommendations for ready made dough balls?

I might stick to using pre made frozen dough this year. I find it a hassle when making fresh dough having to predict what time/day you are wanting to eat your pizza, then back calculating when you need to make your dough. I realise you can make it in batch and freeze, but I'm going to try a few different ready made dough balls I think.

[The Gauge]

Greshamst said:

I always use PizzApp for my dough, quantities in the screenshot. Dalla Giovanna pizza flour (the green coloured one)

Mixed together, kneaded for 15 minutes.
Room temp for 12 hours.
Fridge for 10 hours overnight.
Take out and leave at room temp for another 7 hours.

At what point in you process do you ball up the dough please?

[Scabutz]

The Gauge said:

Anyone got any additional recommendations for ready made dough balls?

I might stick to using pre made frozen dough this year. I find it a hassle when making fresh dough having to predict what time/day you are wanting to eat your pizza, then back calculating when you need to make your dough. I realise you can make it in batch and freeze, but I'm going to try a few different ready made dough balls I think.

I've used the Northern Dough company ones, think most supermarkets sell them, Tesco certainly do.

They are pretty good. Only thing I find is they are a little dry and tear slightly easier than a home made dough. Just need a little extra care when stretching.

You need to get them out the freezer a few hours in advance, although you can defrost them in a microwave if you have a spur of the moment need for pizza.

[Terry Winks]

The Gauge said:

At what point in you process do you ball up the dough please?

I ball up the dough before it heads into the fridge

[james6546]

I think I’m going to inherit this soon as my mum needs to move house by September and it was mostly my late stepdads thing.



Any idea how much it weighs? I’ve got a tractor but it can only really lift 850kg