Pizza Oven Thread

[number2]

But some pre-made dough so you've got a back-up if things don't go to plan.

[CustardOnChips]

Quickmoose said:

Thanks Red....
Take all that on board, very useful, cheers.
I was never expecting great pizza from day one, but equally the levels of frustration in the kitchen was off the chart!

Only 3 sessions in...so learning all time...

The current heat and humidity won't help as its very easy to over prove the dough. I lower the water content of my dough when it's humid.

Also, trying to launch a pizza from a warm or hot peel is a recipe for it sticking.

[Tickle]

DDg said:

Active else get a slight paraffin-y taste?

I'm wondering if it's the firelighter used to get the wood chips burning, or a mistaken attempt to clean the stone with cif, although that was at least a dozen uses ago?

Any fixes? Ta'

Use the organic fibre fire lighters. I even find the wood shavings ones have a waxy coating on them.

[number2]

Tickle said:

Use the organic fibre fire lighters. I even find the wood shavings ones have a waxy coating on them.

Some of the wood shavings ones are soaked in vegetable oil (which is fine), and some in paraffin (which is not). I bought about 300 of the latter from Lektowoodfuels.co.uk at a good price (not realising they were paraffin) so now they're resigned to the fire-pit. The greeolivefirewood.com lighters are veg oil.

[Hanglow]

If you ever fry anything, use kitchen paper to soak up the excess fat - makes great firelighters. Just put them in a plastic bag in your fridge

[Murph7355]

number2 said:

Had a cook tonight and I thought the pizzas tasted great!

Frozen Northern Dough Company dough. Block of mozzarela, salami, ndjua and ham on the last one.

While happy with the pizzas, I think i could thin the crust a bit and get the stone a tad hotter but it was all quite straight forward, enjoyable and above all, tasty!

Taste is the primary factor!

Crusts look quite well done to me, but looking at the toppings can't have been by much.

Mine's away for a bit now as I get the low carb thing back on the go

[number2]

Murph7355 said:

Taste is the primary factor!

Crusts look quite well done to me, but looking at the toppings can't have been by much.

Mine's away for a bit now as I get the low carb thing back on the go

Thin pizza base = low carb

The crusts were a tad over... second batch last week were better but I don't think I'm getting the stones hot enough; the bases are okay but can definitely take some more heat.

Think I read here about getting it super hot then letting the temperature back off before cooking, I'll try this next time with the aim of getting more heat in stones and less on the top.

[Murph7355]

number2 said:

Thin pizza base = low carb

The crusts were a tad over... second batch last week were better but I don't think I'm getting the stones hot enough; the bases are okay but can definitely take some more heat.

Think I read here about getting it super hot then letting the temperature back off before cooking, I'll try this next time with the aim of getting more heat in stones and less on the top.

What temp's the oven at when you put the pizza in? Pretty sure mine was around 400degC having got the needle off the dial....slowly dropped off from there which meant a slightly longer cook time...I keep it above 300degC.

[MattS5]

I just use one of these to get the fire started.
https://www.amazon.co.uk/MasterClass-Deluxe-Kitche...

[giblet]

I use a weed burner thing, quite handy.

Whats the general consensus on using plywood to make wooden peels? Can’t seem to find any wooden peels in larger sizes, they all seem to be around 12”

[Burwood]

giblet said:

I use a weed burner thing, quite handy.

Whats the general consensus on using plywood to make wooden peels? Can’t seem to find any wooden peels in larger sizes, they all seem to be around 12”

https://www.pizzaequipment.ltd.uk/pizza_accessories_pages/pizza_peels.html

16" version here (scroll down)

https://www.pizzaequipment.ltd.uk/pizza_accessorie...

[giblet]

Burwood said:

16" version here (scroll down)

https://www.pizzaequipment.ltd.uk/pizza_accessorie...

Perfect, cheers.

Finally moving my oven into place this weekend all being well. It was delivered over a month ago. Watch the weather turn to ste once it’s been moved

[giblet]

bks. The width of the legs on the engine hoist make it nigh on impossible to get it in at the right angle to put the oven on the square plinth on the left hand side.

Ideas on a postcard

[hyphen]

Why are using a pallet truck rather than a crane?

Taken from a few pages back

Yidwann said:

A bit of a stressful and backbreaking day! But it’s up there, pretty glad I didn’t render it beforehand!

[red_slr]

How heavy is it?

[giblet]

I have a hoist, the issue is the legs on the hoist get in the way so whilst I can get the oven high enough I can’t get it above where it needs to be to drop it down onto the blocks.

Oven weighs 500ish kg

[red_slr]

Can you counter balance the engine hoist with some bags of sand off the back of the legs to save you having to fold the front ones down. If needs be build a timber frame maybe then load it up with something heavy. slabs or something. Would need to be really heavy though as its 500kg..

[SpeckledJim]

Cut two holes in the blockwork to allow the legs into where they need to be? Fill in afterwards.

[David A]

This morning

[number2]

That's what Giblet needs .