Pizza Oven Thread

Author
Discussion

Tony Angelino

Original Poster:

1,970 posts

112 months

Tuesday 17th May 2016
quotequote all
Thought I'd start this - anybody got one at home? I have a small (basically the cheapest domesitic metal built one you can get) and am getting into it. Best thing I have done so far is to buy frozen dough from a local 'Italian' bakery, works out at around 20p for a dough ball so cheap as chuff. It comes in individual pizza size balls so defrost, bring to room temperature and away you go.

I have no issues getting the oven up to temperature (900 degrees ish) in 20-30 mins or so but my issue is keepign it at this level. Was told by the salesman that kindling is used to get the fire up to temp but then logs are used to maintain it for cooking. Really struggle to get my logs catching, hopefully it's because they aren't seasoned properly or have got damp.

Other than costing a few quid to run becuase of the kindling, it's brilliant. Pizza cooked in under 2 mins, minimal toppings are the way to go. Tricky bit is making them quick enough!

Anybody else have one?

HarryFlatters

4,203 posts

211 months

Tuesday 17th May 2016
quotequote all
I haven't used a wood fired oven, but they work well on a big metal sheet in a gas barbecue. If I had the money (and an understanding wife) I'd buy a Roccbox or a big green egg.

I make my own dough, which also freezes well and doesn't really take much time or effort to through together.

Johnniem

2,658 posts

222 months

Tuesday 17th May 2016
quotequote all
I have one; a full sized beastie and I love it! I have also recently heard of the frozen pizza dough thing and I cant tell you how pleased I was. The one thing that annoyed me was that the dough I was making always failed to rise and gave a doughy effect when cooked, rather than that slightly raised finish. I shall be checking the frozen stuff out soon!

I crank mine up with hardwood. It takes around 2.5 - 3 hours to get up to temperature then the pizza will cook in around 90 seconds to 2 minutes. Once the pizzas are cooked I shove a casserole or two into the oven overnight and by morning, lunch is ready. We have done roasts as well. It is such a versatile thing and with an added barbecue slapped on the side we crack out a few rottisserie'd joints whilst we are at it. It is generally a huge faff to get the oven going enough to cook pizza but, believe me, it's worth it!

Enjoy the results. Is there a chance to wander into any italian pizza place and buy dough do you think? Never tried but I may just pop into pizza express to ask.

JM

SVX

2,182 posts

210 months

Tuesday 17th May 2016
quotequote all
I've been using my Weber and a pizza stone with high quality charcoal... However my favourite new element is that you can now buy fresh yeast from the bakery section of most supermarkets - Ours is a Sainsbury's. That and tipo 'OO' and maize meal and you are onto a winner.

Would like to see pictures of your oven and some of the finished articles...

Luke.

10,944 posts

249 months

Tuesday 17th May 2016
quotequote all
Bought a Ferrari g3 about a year ago and use it the whole time. Cheap as chips too.

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pi...


Kermit power

28,634 posts

212 months

Tuesday 17th May 2016
quotequote all
I've not got a dedicated oven, but our DeDietrich oven has a bread setting which fires all the heat from below at 275 centigrade, which makes excellent pizza in 7 minutes. smile

My wife makes the dough, and I do everything else. It works very well! biggrin

rsbmw

3,464 posts

104 months

Tuesday 17th May 2016
quotequote all
I've bee looking at the Uuni2, wood pellet fired pizza oven for about £200 - look great! Anyone got one?

https://uk.uuni.net/products/uuni-2

nadger

1,411 posts

139 months

Tuesday 17th May 2016
quotequote all
rsbmw said:
I've bee looking at the Uuni2, wood pellet fired pizza oven for about £200 - look great! Anyone got one?

https://uk.uuni.net/products/uuni-2
I have, it's fantastic! If I were you I'd go for the uuni2s though, with the new stone base rather than the aluminum one I've got. The aluminum is fine, but I do think the stone would be slightly better!

LaurasOtherHalf

21,429 posts

195 months

Tuesday 17th May 2016
quotequote all
Luke. said:
Bought a Ferrari g3 about a year ago and use it the whole time. Cheap as chips too.

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pi...
It can't be that simple can it?!

Luke.

10,944 posts

249 months

Tuesday 17th May 2016
quotequote all
LaurasOtherHalf said:
Luke. said:
Bought a Ferrari g3 about a year ago and use it the whole time. Cheap as chips too.

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pi...
It can't be that simple can it?!
It really is. Great results too. We tend to buy the frozen pizza dough balls from Waitrose and go from there. Good for naan too.

grahamr88

421 posts

172 months

Tuesday 17th May 2016
quotequote all
Luke. said:
LaurasOtherHalf said:
Luke. said:
Bought a Ferrari g3 about a year ago and use it the whole time. Cheap as chips too.

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pi...
It can't be that simple can it?!
It really is. Great results too. We tend to buy the frozen pizza dough balls from Waitrose and go from there. Good for naan too.
It does have downsides. On Sunday, I had three pizzas, THREE! One for each meal.
I used to have a balanced diet, but I realise now that the only thing between me and total pizza addiction was the availability of top quality fresh pizza.
The Ferrari G3 removed that barrier, and using dough from the fridge I can now have a perfect, subtly charred, bubbling pizza inside 20 minutes.

There's a lot to be said for wood fired pizza ovens that take 3 hours to warm up. I urge caution.

Tony Angelino

Original Poster:

1,970 posts

112 months

Tuesday 17th May 2016
quotequote all
Johnniem said:
I have one; a full sized beastie and I love it! I have also recently heard of the frozen pizza dough thing and I cant tell you how pleased I was. The one thing that annoyed me was that the dough I was making always failed to rise and gave a doughy effect when cooked, rather than that slightly raised finish. I shall be checking the frozen stuff out soon!

I crank mine up with hardwood. It takes around 2.5 - 3 hours to get up to temperature then the pizza will cook in around 90 seconds to 2 minutes. Once the pizzas are cooked I shove a casserole or two into the oven overnight and by morning, lunch is ready. We have done roasts as well. It is such a versatile thing and with an added barbecue slapped on the side we crack out a few rottisserie'd joints whilst we are at it. It is generally a huge faff to get the oven going enough to cook pizza but, believe me, it's worth it!

Enjoy the results. Is there a chance to wander into any italian pizza place and buy dough do you think? Never tried but I may just pop into pizza express to ask.

JM
Mine's only a mini one, one pizza at a time job and loses heat fairly rapidly - can only cook pizza during a fairly short window after firing it up (partly my issue) but it doesn't really take any charging and is a good introduction for me. I'm going to give it this summer and if the novelty hasn't worn off will look at upgrading to something a touch more substantial, maybe something stone/brick but not quite as big as yours sounds.

Strange you should say about emailing restaurants, I sent about a dozen emails out yesterday to all the local Italian restaurants. So far I've had 3-4 'no, sorry's' but am still waiting for a few to come back to me. I'm pretty happy with what I am getting from the bakery in Leeds, but wanted to know if I could improve further. If you're stuck and cannot be arsed with making dough and have none in the freezer the Gino De Campo ready made stuff is pretty good, not cheap but fine for short notice.

Will try get some pictures up of the set up and the finished pizza.

giblet

8,824 posts

176 months

Tuesday 17th May 2016
quotequote all
This thread is useless without pictures chaps! I want a proper oven but sadly they don't seem cheap. The leadtime on the Roccbox means it's not really an option so the Uuni2s looks like the only suitable alternative. That being said I rarely use my Weber charcoal bbq as it is and I still need to get round to making a tandoor.

Shaw Tarse

31,543 posts

202 months

Tuesday 17th May 2016
quotequote all
I'm sure someone on here built an outdoor kitchen?
BBQ, pizza oven...

Tony Angelino

Original Poster:

1,970 posts

112 months

Tuesday 17th May 2016
quotequote all
giblet said:
This thread is useless without pictures chaps! I want a proper oven but sadly they don't seem cheap. The leadtime on the Roccbox means it's not really an option so the Uuni2s looks like the only suitable alternative. That being said I rarely use my Weber charcoal bbq as it is and I still need to get round to making a tandoor.


giblet

8,824 posts

176 months

Tuesday 17th May 2016
quotequote all
That looks good. Any info on the make/model/price?

this seems like a good halfway between the Uuni/Roccbox and a fully fledged oven but still works out at around £750

Tony Angelino

Original Poster:

1,970 posts

112 months

Tuesday 17th May 2016
quotequote all
giblet said:
That looks good. Any info on the make/model/price?

this seems like a good halfway between the Uuni/Roccbox and a fully fledged oven but still works out at around £750
£650 from memory, specialist shop near Barnsley if you live any where near. Will get all details at weekend and post. Cheers.

giblet

8,824 posts

176 months

Tuesday 17th May 2016
quotequote all
Tony Angelino said:
£650 from memory, specialist shop near Barnsley if you live any where near. Will get all details at weekend and post. Cheers.
I live in Leeds so not too far. What bakery have you been getting your dough from?

Kermit power

28,634 posts

212 months

Wednesday 18th May 2016
quotequote all
I'm staggered at the number of people on here who seem willing to spend a load of cash on a pizza oven but then shy away from the incredibly simple process of making their own dough!

There are few things easier to make in a kitchen than pizza dough, so why on earth would you buy it in?

Tony Angelino

Original Poster:

1,970 posts

112 months

Wednesday 18th May 2016
quotequote all
Kermit power said:
I'm staggered at the number of people on here who seem willing to spend a load of cash on a pizza oven but then shy away from the incredibly simple process of making their own dough!

There are few things easier to make in a kitchen than pizza dough, so why on earth would you buy it in?
A combination of never actually being able to nail it myself and being lazy(and they aren't exactly expensive either). It's a balle ache letting it all prove if you make it in large batches for freezing, bought it in exact size balls that work every time (not perfect, still trying to improve them but much better than I can make myself) and I dont have any of the hassle of cleaning up. I've not given up completely with the home made stuff, but until I can make something better myself I'll probably carry on.

Recipies welcome if anybody has got it sussed.