Pizza Oven Thread

[stevemcs]

It does look good but i feel it would also be nice to use wood to cook with.

[giblet]

It will be interesting to see how the reviews are for it and how it compares to the Roccbox.

I’m fed up with wood pellets on my 2S. Leaning towards buying a full size oven from eBay for around £500 but then that will mean making a plinth/stand for it which will eventually mean doing the garden up at the same time.

[Sway]

I'm happy I chose the Aquaforno - I had been considering the roccbox or uuni.

Someone made a good point on a bbq group I'm in - the roccbox has released one product, which has proven itself in commercial applications as well as enthusiast.

In the same time, uuni has released 5. Each one becoming more like the roccbox.

If the AF hadn't come along, I think I'd have gone roccbox.

[48Valves]

Sway said:

I'm happy I chose the Aquaforno - I had been considering the roccbox or uuni.

Someone made a good point on a bbq group I'm in - the roccbox has released one product, which has proven itself in commercial applications as well as enthusiast.

In the same time, uuni has released 5. Each one becoming more like the roccbox.

If the AF hadn't come along, I think I'd have gone roccbox.

Can't fault the Roccbox. It is just brilliant when used with gas. I cook all sorts of things in it. Have done pizza for up to 15 people at a number of birthday parties. Used it as a BBQ, used it when camping for a week.

Have gone through more than 75kg of flour in the 2 and bit years I've had mine.

[Sway]

Crikey!

I can't wait until the gas burner arrives for my AF, but am stupidly happy with burning wood, so the current plan is the gas is only for when we're camping to turn it into a regular oven.

So far I haven't even had the chance to make my own using bought dough. Just used ready meal pizza from Co-op. Next stage is this weekend, with a few of the frozen balls available.

[Johnniem]

Spent Monday afternoon getting the pizza oven seasoned ready for the Summer. Got plans to make all sorts of stuff. Always love this time of year as it promises so much! I look forward to hearing all about your pizza oven tales, especially those with the larger models. If you have any whizzo recipes (that involves neither pineapply or sweetcorn on a pizza!) or casserole/roasting stuff then let me know.

I cooked up harrissa chicken ( a la Jamie Oliver ) on Monday. I have to say it was a taste sensation!! Easy too. Google is your friend.

[Yidwann]

I am going to be ordering my big pizza oven in the next few weeks, same as SidekickDMR's albeit the shallower more pizza oven shaped version. I am sure there will be some tales of how the feck we're going to get 550kg's of thing into place! Excited though!

[Bullett]

I used mine over easter, not sure why but it didn't get hot enough the day I needed it but did when I was playing the next day. The UUNI seems sensitive to wind I think.

[arn22110]

Johnniem said:

Spent Monday afternoon getting the pizza oven seasoned ready for the Summer.

I cooked up harrissa chicken ( a la Jamie Oliver ) on Monday. I have to say it was a taste sensation!! Easy too. Google is your friend.

Can you refresh my memory on seasoning the oven? Thx

[CaptainSensib1e]

sjg said:

New Ooni "Koda" oven is out. Looks a bit like an Ooni 3 and a Roccbox had a baby. Gas only, taller legs, lighter, better insulated.



https://uk.ooni.com/products/ooni-koda

I'm still really happy with my 3 (with the gas burner) but I'm half tempted to get this new one because I can't see myself using wood pellets ever again and it's a much nicer design for gas.

+1. I won't ever use wood pellets again and the design of this is so nice. That said with my Uuni 3 rather than leave the front open I usually leave the chimney open and shut the front so you get a more even cook. Couldnt do that with this one.

Bullett said:

I used mine over easter, not sure why but it didn't get hot enough the day I needed it but did when I was playing the next day. The UUNI seems sensitive to wind I think.

Was it the first time you've used it this year? The stone may have absorbed some moisture over the winter which would affect it. I left mine for a good half an hour with the gas on full blast before using it as I've had that problem before.

[Bullett]

I keep it in outbuildings which is bone dry so I'd hope it wasn't the stone being damp.

I was thinking about getting one of those cheap Aldi Komado ovens but I might switch to that new OONI and sell the U3.

[CaptainSensib1e]

I keep mine a dry garage but the stone will still absorb some moisture from the ambient air which can be be quite damp in the winter months. The same principle that can make cardboard go a bit soft when kept in the garage.

Edited by CaptainSensib1e on Thursday 25th April 12:52

[Johnniem]

arn22110 said:

Can you refresh my memory on seasoning the oven? Thx

What sort of pizza oven do you have arn? If it's a tabletop version, I am not sure whether they need seasoning but someone will be along shortly to confirm whether or not this is the case.

Mine is a large oven with an internal diameter of around 1200mm and all the internal linings are stone and brick. It needs a couple of firing in spring, unless it is used all year round and this hasn't taken on the moisture of Autumn and Winter, to dry out the interior. Slowly but surely as one doesn't want to overheat the interior surfaces too quickly!

I hope that helps.

[arn22110]

Johnniem said:

What sort of pizza oven do you have arn? If it's a tabletop version, I am not sure whether they need seasoning but someone will be along shortly to confirm whether or not this is the case.

Mine is a large oven with an internal diameter of around 1200mm and all the internal linings are stone and brick. It needs a couple of firing in spring, unless it is used all year round and this hasn't taken on the moisture of Autumn and Winter, to dry out the interior. Slowly but surely as one doesn't want to overheat the interior surfaces too quickly!

I hope that helps.

Thanks for that.

It is a large stone and brick thing so will just do a few small fires before cracking on in anger

[Johnniem]

arn22110 said:

Johnniem said:

What sort of pizza oven do you have arn? If it's a tabletop version, I am not sure whether they need seasoning but someone will be along shortly to confirm whether or not this is the case.

Mine is a large oven with an internal diameter of around 1200mm and all the internal linings are stone and brick. It needs a couple of firing in spring, unless it is used all year round and this hasn't taken on the moisture of Autumn and Winter, to dry out the interior. Slowly but surely as one doesn't want to overheat the interior surfaces too quickly!

I hope that helps.

Thanks for that.

It is a large stone and brick thing so will just do a few small fires before cracking on in anger

A few small fires will do the trick, just to get the residual moisture out. When you want pizza you'll need around 390 degrees. You'll know you are pretty much ready when the entire dome of the inside of the oven has turned white and all the soot has burned off from previous fires. Also, get yourself a laser themometer from t'internet. They're properly cheap and very useful.

Once the fire is up and burning as you need it, you can probably maintain temperature with a log or two every half an hour-ish. When you've done your pizzas, perhaps make some bread or roast a joint. In the evening when the party is over, whack in a casserole of two, close the doors and leave overnight. By the morning you'll have a fantastic casserole, ready to go.

Come back if you have any more queries.

JM

[pokethepope]

Has anyone purchased pre-made frozen dough balls online? I can only find a few suppliers who will sell to private customers, and even then only in wholesale quantities (80 or so balls), but I have access to a freezer at work that will take them. Works out at around 35p a ball so a significant mark up but still a lot cheaper than the only dough you can reliably get in the supermarkets - Northern Dough Co at £1+ a ball.

I've tried so many of the online recipes for homemade dough, and can never get the dough to be anywhere near as 'forgiving' as some pre-made dough i've previously used (from an Italian food shop that's no longer in business unfortunately) - whether I knead it to death or leave it to cold prove for 3 days, it never seems to develop the same elasticity that prevents holes developing when stretching it.

[giblet]

I’ve used the ones from Kara before, purchased from a local cash and carry. Decent for the money!

[MattS5]

pokethepope said:

Has anyone purchased pre-made frozen dough balls online? I can only find a few suppliers who will sell to private customers, and even then only in wholesale quantities (80 or so balls), but I have access to a freezer at work that will take them. Works out at around 35p a ball so a significant mark up but still a lot cheaper than the only dough you can reliably get in the supermarkets - Northern Dough Co at £1+ a ball.

I've tried so many of the online recipes for homemade dough, and can never get the dough to be anywhere near as 'forgiving' as some pre-made dough i've previously used (from an Italian food shop that's no longer in business unfortunately) - whether I knead it to death or leave it to cold prove for 3 days, it never seems to develop the same elasticity that prevents holes developing when stretching it.

I’ve had 3 boxes from these folks https://www.ingredientsforcooks.co.uk/pizza-pizza-...
And recommended them multiple times on this thread.

[andrewjamesroberts]

My Ooni Koda arrived this morning. Man maths dictated that i spend 20 quid a week on getting pizzas from our local pizza place so this is a cost saving!

Now I need laser thermometer and Gas!

Looking forward to this addition to my BBQ area (Big green egg and a Webber smokey Joe).

I will post pics of the first few failures!

[Sway]

Just discovered the Range do kiln dried Birch hardwood logs... So I picked up a bag.

Up until now I've been using (lots of!) kindling, and feeding constantly into my Aquaforno - assume with proper logs it's a case of getting a kindling fire going then putting a couple of logs on, then wait for them to get properly burning?

Any tips welcomed! No gas here...