Pizza Oven Thread
Discussion
paulwirral said:
Yidwann said:
My last few burns have been sub optimal really, floor temp is what I was struggling with. When its been really cold, I have had a fire going in the for hours. I think I have the same oven as you, my render is cracked to hell on the outside now, maybe down to UK conditions but I think me going from cold to super hot too quickly has a factor too. I would just keep a small fire in it for a while, doesn't have to be raging for heat to start working its way through.
I am in the process of moving house and 600kg of Pizza oven won't be coming with me, I am tempted to make my own next time around..... maybe!
I did , it’s a doddle and works really well I am in the process of moving house and 600kg of Pizza oven won't be coming with me, I am tempted to make my own next time around..... maybe!
Yesterdays attempt at pizza's backfired somewhat. It started when I went to set the pizza oven up, at 5:20 and realising I had no wood pellets. So I raced to the garden centre and had to sneak into the exit. All internal doors locked but someone was kind enough to assist. Turns out they don't see pellets anyway.
Frantic googling and a pop to sainsburys and I was still without pellets. But I'd heard you can use any fuel really. The ruminants of a bag of lump wood saved the day, although it didn't.
Fire lit and I went to sort the dough out. I'd been using new recipe, one with a poolish, and it looked promising. Very easy to handle and I could even pick it up and stretch over the back of my hands. Now onto the sauce, and my pizza express can had disappeared, but some supermarket plum tomatoes saved the day. With some good olive oil and salt it was actually really nice. I also only had a ball of mozzarella, not the solid, so far too much liquid on the pizzas.
Annoying the oven was hovering at about 220, I added more, got the blow torch out and still could not get it warmer, so just went for it. My biggest mistake! First pizza for 10 mins and is the one below. Flat and sad with barely any colour. I added more fuel, went to decorate the second. This one even worse, oven not hot, dough a bit too thick and when I went to turn it it fell apart.
BUT, the dough was amazing to taste. I can only imagine what a warm oven would do to it. So I will restock and retry.
https://www.youtube.com/watch?v=OjsCEJ8CWlg
Frantic googling and a pop to sainsburys and I was still without pellets. But I'd heard you can use any fuel really. The ruminants of a bag of lump wood saved the day, although it didn't.
Fire lit and I went to sort the dough out. I'd been using new recipe, one with a poolish, and it looked promising. Very easy to handle and I could even pick it up and stretch over the back of my hands. Now onto the sauce, and my pizza express can had disappeared, but some supermarket plum tomatoes saved the day. With some good olive oil and salt it was actually really nice. I also only had a ball of mozzarella, not the solid, so far too much liquid on the pizzas.
Annoying the oven was hovering at about 220, I added more, got the blow torch out and still could not get it warmer, so just went for it. My biggest mistake! First pizza for 10 mins and is the one below. Flat and sad with barely any colour. I added more fuel, went to decorate the second. This one even worse, oven not hot, dough a bit too thick and when I went to turn it it fell apart.
BUT, the dough was amazing to taste. I can only imagine what a warm oven would do to it. So I will restock and retry.
https://www.youtube.com/watch?v=OjsCEJ8CWlg
PT1984 said:
I tried the poolish recipe posted on the previous page. Game changer. So easy to stretch and some great crust.
Looks great, did you use the polish method that mrkipling posted?https://mypizzacorner.com/pizza-dough/easy-poolish...
giblet said:
Small fire to start drying up my oven. Used it once last year I think.
Going to give it another go this week. Any tips or tricks? How long are you folks with larger ovens burning the starter fire for? What floor temp do you aim for before launching a pizza? I’m fairly familiar with my trusty Uuni but feel a tad out of depth with a full sized oven!
The more often you use it the easier it becomes to get it going. I tend to prepare a few meals in casseroles and pop them in overnight once the pizza party has been done. Wake up in the morning and there you have meals for a week! Bake bread, do roasts, whatever you fancy but if you are going to bother sparking it up at all then plan ahead and use the heat for other stuff.
The previous owner of this house was a Turkish chap and he cooked all the time in the wood fired oven, even Christmas lunch. I guess he was just used to using it all the time and regular use makes it more efficient.
Slow heating up rather than full on bonfire is the way to go I think.
Good luck and have a great summer with the oven!
JM
DKL said:
hotchy said:
Iv spent 10 mins with the multi tool sanding away today so will be giving this a shot on Sunday! Hopefully it works better.
Failing that "invest" in some cheap plywood peels. Apologies for the Amazon link (it was that or some very upmarket Italian food place)https://www.amazon.co.uk/G-HOMEFAVOR-Pizza-Paddle-...
I have these or something very similar, there are loads on the market or just shape a piece of ply. But they are untreated.
I used the roccbox peel but every session had one stuck pizza, which was very annoying. These were a game changer as they almost never stick. A little flour and a quick shape every so often and you can leave a pizza on there for a few minutes and it will be fine at launch.
Seems like some good pizza made this weekend guys awesome stuff.
I decided to go full bore at it today, after the last few burns had been below par I fired it up a good 7 hours before cooking and had a roaring fire in it!
And had my newest helper involved
Definitely did the trick, back on form tonight!
Good Burn
I decided to go full bore at it today, after the last few burns had been below par I fired it up a good 7 hours before cooking and had a roaring fire in it!
And had my newest helper involved
Definitely did the trick, back on form tonight!
Good Burn
Finally a pizza I’m happy with on the Ooni! Using gas borrowed from a mate, but still.
I added olive oil, so a bit of a mess in the middle, won’t do that again. Also, will turn gas down to 1/2 or less when pizza goes in, I’d have liked it a little more done but pulled it due to some black bits
Second one, this one raised so much after dividing the dough. Got some height!
The best but if it all is how strong the dough is, you can just pull this one about. Even stretch it over the back of your hands.
I added olive oil, so a bit of a mess in the middle, won’t do that again. Also, will turn gas down to 1/2 or less when pizza goes in, I’d have liked it a little more done but pulled it due to some black bits
Second one, this one raised so much after dividing the dough. Got some height!
The best but if it all is how strong the dough is, you can just pull this one about. Even stretch it over the back of your hands.
Edited by illmonkey on Sunday 17th April 20:01
illmonkey said:
Finally a pizza I’m happy with on the Ooni! Using gas borrowed from a mate, but still.
I added olive oil, so a bit of a mess in the middle, won’t do that again. Also, will turn gas down to 1/2 or less when pizza goes in, I’d have liked it a little more done but pulled it due to some black bits
Second one, this one raised so much after dividing the dough. Got some height!
The best but if it all is how strong the dough is, you can just pull this one about. Even stretch it over the back of your hands.
Wha hydration did you go, looks good. I added olive oil, so a bit of a mess in the middle, won’t do that again. Also, will turn gas down to 1/2 or less when pizza goes in, I’d have liked it a little more done but pulled it due to some black bits
Second one, this one raised so much after dividing the dough. Got some height!
The best but if it all is how strong the dough is, you can just pull this one about. Even stretch it over the back of your hands.
Edited by illmonkey on Sunday 17th April 20:01
How are you all preferring to proof your dough?
After making my dough I tend to leave it in bulk and put straight in fridge for a 24hr or 48hr cold proof. Then remove from fridge, divide straight into balls and room temp proof for a few hours, before stretching out..
Anyone do it different, such as room temp proof in bulk first, then fridge proof, then ball out and room proof again?
Or maybe remove from fridge and leave in bulk at room temp for a while?
After making my dough I tend to leave it in bulk and put straight in fridge for a 24hr or 48hr cold proof. Then remove from fridge, divide straight into balls and room temp proof for a few hours, before stretching out..
Anyone do it different, such as room temp proof in bulk first, then fridge proof, then ball out and room proof again?
Or maybe remove from fridge and leave in bulk at room temp for a while?
Folded over pizza... becomes calzone 
.
Made it last night at the end of a pizza session, and heated it up this morning. Absolutely wonderful, preferred it to having a pizza. Tomato sauce, mozzarella, pepperoni and chorizo crumb 
.
Try folding a pizza!
.
Edit: made it as a calzone rather than folding over a cooked pizza. Slight difference. Probably
.
.Made it last night at the end of a pizza session, and heated it up this morning. Absolutely wonderful, preferred it to having a pizza
. Tomato sauce, mozzarella, pepperoni and chorizo crumb .Try folding a pizza!
.Edit: made it as a calzone rather than folding over a cooked pizza. Slight difference. Probably
. Edited by number2 on Sunday 24th April 13:29
Hi,
new to this thread, but I have taken the plunge and purchased one of these:
Pretty sure its a knock off of the OONI KODA 12, but comes with a 5 year warranty, and came with a 12 inch pizza stone, this oven heats up all the way to 932˚F in just 15 minutes. It cost 280 C$ , which equates to about 165 GBP, I have never used one before, so lets see how much of a mess of this I can make, will report back later!
new to this thread, but I have taken the plunge and purchased one of these:
Pretty sure its a knock off of the OONI KODA 12, but comes with a 5 year warranty, and came with a 12 inch pizza stone, this oven heats up all the way to 932˚F in just 15 minutes. It cost 280 C$ , which equates to about 165 GBP, I have never used one before, so lets see how much of a mess of this I can make, will report back later!
So, not a total success, but not a total fail either...
We got the dough from a local Italian Bakery, 1lb 10 oz for 3 c$, enough for 2 12 inch Pizza's.
The set up was a little 'temporary', but I will make plans for something a little more permanent
We thought we had a good stretch on the dough...
But made the rookie mistake of then piling on toppings before transferring the pizza to the peel, so by the time we got it to the oven, it was a bit mangled.
The 2nd one went a bit better, but we then made another rookie mistake of shoving the pizza in too far, resulting in the crust being a little too 'crisp'
Overall, the taste was pretty good, we just need to get a bit more experience all round on how dough behaves and how to handle it.
We got the dough from a local Italian Bakery, 1lb 10 oz for 3 c$, enough for 2 12 inch Pizza's.
The set up was a little 'temporary', but I will make plans for something a little more permanent
We thought we had a good stretch on the dough...
But made the rookie mistake of then piling on toppings before transferring the pizza to the peel, so by the time we got it to the oven, it was a bit mangled.
The 2nd one went a bit better, but we then made another rookie mistake of shoving the pizza in too far, resulting in the crust being a little too 'crisp'
Overall, the taste was pretty good, we just need to get a bit more experience all round on how dough behaves and how to handle it.
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