Pizza Oven Thread
Discussion
2 pizza's last night and quick garlic bread night tonight....
Still on the learning curve, but this Koda12g is a proper bit of kit, very pleased I bit the bullet and bought one...
Have to get to grips with allowing the dough to warm after coming out the freezer
Still on the learning curve, but this Koda12g is a proper bit of kit, very pleased I bit the bullet and bought one...
Have to get to grips with allowing the dough to warm after coming out the freezer
Edited by Turn7 on Sunday 14th April 21:13
I have been super careful with mine, but in a British climate, I don't think there is anyway of stopping it cracking. The only thing I have done to mine though is have some heat resistant paint colour matched as close as I could to the egg, and that needed a bonding primer coat on it too, so maybe a little more protection, still got some hairline cracks though.
giblet said:
Question for the big oven owners, have any of you added another layover of insulation and render over your ovens at all?
Hopefully 2024 is the year where I sort my cooking area out and actually use the oven more than a handful of times
I originally had loose vermiculite to insulate mine, but this wouldn't stay dry so I pulled it all out, mixed it with concrete and put is back as a vermicrete layer over the soft insulation layer, I then rendered that to weather proof and it has done rather well the last 2-3 years but could probably do with being refreshed soon.Hopefully 2024 is the year where I sort my cooking area out and actually use the oven more than a handful of times
giblet said:
Question for the small oven people, the ones bigger than an Ooni but smaller than a big brick oven. Igneus/Clementi/Dome type things.
Which oven do you have and how are you finding it?
I've had an igneus for a few years. I posted about it previously - way back so I wouldn't expect you to find it Which oven do you have and how are you finding it?
.It's a good oven, no regrets, and you can't beat using proper wood - it's fun
. It's up to temp in 15 minutes, but if you're going to the effort of cooking pizza outside, who's in a rush anyway!
number2 said:
I've had an igneus for a few years. I posted about it previously - way back so I wouldn't expect you to find it .
It's a good oven, no regrets, and you can't beat using proper wood - it's fun.
It's up to temp in 15 minutes, but if you're going to the effort of cooking pizza outside, who's in a rush anyway!
Funnily enough I went back and read this thread from the start. It’s surprising to see just how much prices for ovens have risen since this thread began!.It's a good oven, no regrets, and you can't beat using proper wood - it's fun
. It's up to temp in 15 minutes, but if you're going to the effort of cooking pizza outside, who's in a rush anyway!
It’s also got me wondering what my trust 2S is worth. It’s been sat about in the shed for far too long. Bought it from someone on here back in the summer of 2016. I have a new unused Karu gas burner in the shed too and the motorised turntable mod kit again unused
I’m big enough to say I did , it was dreadful!
I’m sticking to the bbq grill from now on , although fish does cook well in the wood oven .
I may even try a pizza but waiting an hour for it to heat up doesn’t appeal when we have a great authentic pizza restaurant ten mins walk up the road
I’m sticking to the bbq grill from now on , although fish does cook well in the wood oven .
I may even try a pizza but waiting an hour for it to heat up doesn’t appeal when we have a great authentic pizza restaurant ten mins walk up the road
paulwirral said:
I’m big enough to say I did , it was dreadful!
I’m sticking to the bbq grill from now on , although fish does cook well in the wood oven .
I may even try a pizza but waiting an hour for it to heat up doesn’t appeal when we have a great authentic pizza restaurant ten mins walk up the road
What went wrong? I've cooked steaks in my Ooni with success, getting the pan with oil really hot first, then chucking the steak in for a minute or so.I’m sticking to the bbq grill from now on , although fish does cook well in the wood oven .
I may even try a pizza but waiting an hour for it to heat up doesn’t appeal when we have a great authentic pizza restaurant ten mins walk up the road
The Gauge said:
What went wrong? I've cooked steaks in my Ooni with success, getting the pan with oil really hot first, then chucking the steak in for a minute or so.
Mines a home made wood burning type and that rib was about 60mm thick . I’ll get the hang of it eventually but it’s costing me dear ! That’s not the steak cooking by the way , I didn’t take a pic last night .
I have one of these that I got for Christmas, yet to use it but it's massive and has plenty of shelf space etc so looking forward to trying it out at the weekend. It has stacks of room for the oven which is good, I've put it on coaster wheels that I can lock as it's a big old thing to move about.
I do the prep on our kitchen island as it's got a huge quartz top so nice and easy to work on. Quick step outside and sling the pizzas straight into the oven.
I do the prep on our kitchen island as it's got a huge quartz top so nice and easy to work on. Quick step outside and sling the pizzas straight into the oven.
paulwirral said:
Mines a home made wood burning type and that rib was about 60mm thick . I’ll get the hang of it eventually but it’s costing me dear ! 
That’s not the steak cooking by the way , I didn’t take a pic last night .
i suspect the problem you have with that oven is inconsistent temps due to the large opening.That’s not the steak cooking by the way , I didn’t take a pic last night .
if I am cooking something other than pizza in mine I bring it to over temp and then let it cool back down to cooking temp.
this is a great video on how to cook with retained heat in a WFO (all his videos are good and well worth the time spent watching)
https://www.youtube.com/watch?v=NGA4daGe0Cw
Simon
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