Pizza Oven Thread
Discussion
Yidwann said:
Ben Lowden said:
Homemade pizza is now a weekly thing in our household – still using the Pizza Pilgrims frying pan recipe – thanks giblet!
I do find they're a bit watery straight out of the grill so leave to rest for a couple of minutes before eating. Could just be the cheap mozzarella that I'm using. Still using cheap strong white bread flour and dried yeast so need to try some of this fancy 00 stuff. Still amazed that they cost less than £1 each in ingredients – goes to show the margin that restaurants make!
Its definitely the Mozzarella that makes it wet Ben, if you can get hold of Mozzarella Cucina it works a lot better.I do find they're a bit watery straight out of the grill so leave to rest for a couple of minutes before eating. Could just be the cheap mozzarella that I'm using. Still using cheap strong white bread flour and dried yeast so need to try some of this fancy 00 stuff. Still amazed that they cost less than £1 each in ingredients – goes to show the margin that restaurants make!
Just a shout out for James at Pizza Pilgrims too, he's be awesome throughout this lockdown and answered a load of my questions when making dough over the past few months, well worth the support if you are in London and want pizza, as it's also pretty damned good too!
).Birthday was yesterday...OH had bought me a pizza oven
Igneus Classico.
Brilliant piece of kit. They don't half get hot! (Must get a longer handled rake!).
Made dough in the bread maker to Panasonic's recipe....made really nice pizzas but much harder to shape than the Pizza Pilgrims ones, thicker as a result, which I suspect is down to the flour and doing them in the machine...now I've seen the PP recipe posted, will give their recipe another go.
Once that's done, just need to find a slightly less messy way of getting the production line going (10 of us eating today).
Will have a read through the thread to see what temps people are using, and also to get ideas for other stuff to cook in it.
giblet said:
Cutting mozzarella balls instead of ripping them definitely makes a massive difference.
I made up another frying pan pizza kit for a friend recently, he was surprised at how good they turned out. Was hoping to convince him to buy an Ooni but he’s sticking with the frying pan method for now
Another one for the cutting method instead of tearing. I also cut it into cubes the night before and leave it in a sieve for extra dryness. I made up another frying pan pizza kit for a friend recently, he was surprised at how good they turned out. Was hoping to convince him to buy an Ooni but he’s sticking with the frying pan method for now
Pizza experts, as I fancied an Ooni but they were all sold out, I'm looking to press my Weber Q2200 into action as one for the time being.
Weber do a cordierite stone, they also do a cast iron grilling stone but moving away from Weber there are a load of generic stones, cast iron plates and even baking steels. Just wondered what was considered best for baking over a gas BBQ? I take it away camping too so to have the extra versatility whilst away will be good to have.
Weber do a cordierite stone, they also do a cast iron grilling stone but moving away from Weber there are a load of generic stones, cast iron plates and even baking steels. Just wondered what was considered best for baking over a gas BBQ? I take it away camping too so to have the extra versatility whilst away will be good to have.
I’ve used a generic pizza stone before in my Weber kettle long before I bought my Ooni. Baking steels seem to be a good alternative though.
Ooni’s seem to be popping up in stock with Lakeland and John Lewis. I find it daft that people who are ordering direct from Ooni are being given massive lead times when other stockists are getting fresh stock in way quicker. Probably down to pre agreed deals with them and Ooni but still, you would think they would try to look after customers who are ordering directly from them.
Ooni’s seem to be popping up in stock with Lakeland and John Lewis. I find it daft that people who are ordering direct from Ooni are being given massive lead times when other stockists are getting fresh stock in way quicker. Probably down to pre agreed deals with them and Ooni but still, you would think they would try to look after customers who are ordering directly from them.
Murph7355 said:
Also a shout out for Pizza Pilgrims (as per the other thread I started after I'd had a few beers on Saturday ).
Birthday was yesterday...OH had bought me a pizza oven
Igneus Classico.
Brilliant piece of kit. They don't half get hot! (Must get a longer handled rake!).
Made dough in the bread maker to Panasonic's recipe....made really nice pizzas but much harder to shape than the Pizza Pilgrims ones, thicker as a result, which I suspect is down to the flour and doing them in the machine...now I've seen the PP recipe posted, will give their recipe another go.
Once that's done, just need to find a slightly less messy way of getting the production line going (10 of us eating today).
Will have a read through the thread to see what temps people are using, and also to get ideas for other stuff to cook in it.
Now that’s a cracking birthday present!).Birthday was yesterday...OH had bought me a pizza oven
Igneus Classico.
Brilliant piece of kit. They don't half get hot! (Must get a longer handled rake!).
Made dough in the bread maker to Panasonic's recipe....made really nice pizzas but much harder to shape than the Pizza Pilgrims ones, thicker as a result, which I suspect is down to the flour and doing them in the machine...now I've seen the PP recipe posted, will give their recipe another go.
Once that's done, just need to find a slightly less messy way of getting the production line going (10 of us eating today).
Will have a read through the thread to see what temps people are using, and also to get ideas for other stuff to cook in it.
There’s a lot of different dough making methods, I tried a few before finding one that works best for me and now I can easily knock up 10-15 balls worth of dough by hand.
When I’ve done longer pizza sessions with my Ooni I’ve arranged the table in a set way and just handled all the stretching/topping duties and put someone else in charge of keeping an eye on the pizzas once they are in the oven.
Alternatively if you have a table that is big enough you can stick one person on stretching, one on topping and one on launching/cooking?
Anyone else finding it impossible to get hold of patio gas at the minute? Tried numerous places near me and no one has had any for a couple of weeks now. And the price for 5kg has gone up to £30!
With no gas I dug out the wood burner and some kindling. I'd forgotten just how much of a faff the wood burner is.
Anyway. Pizzas turned out well. Didn't quite get the same rise as normal on the crust than with gas. I suspect because the flame wasn't quite as big.
Pineapple for the win
With no gas I dug out the wood burner and some kindling. I'd forgotten just how much of a faff the wood burner is.
Anyway. Pizzas turned out well. Didn't quite get the same rise as normal on the crust than with gas. I suspect because the flame wasn't quite as big.
Pineapple for the win
PanicBuyingBogRoll said:
Anyway. Pizzas turned out well. Didn't quite get the same rise as normal on the crust than with gas. I suspect because the flame wasn't quite as big.
Which oven are you using?I've got an Ooni Karu and have just switched to gas after using it a few times with wood. I found that the flames from gas weren't nearly as big as they were when I used the wood burner.
I can't see I'll be going back to wood much though. I found the wood quite easy to use, and it got the stone up to temperature in the advertised 15 minutes without fail, but gas does it just as quickly and I can leave the washing out and not annoy the neighbours whilst cooking!
It is nice to have both options, especially if there is a shortage of gas at the moment.
kingston12 said:
Which oven are you using?
I've got an Ooni Karu and have just switched to gas after using it a few times with wood. I found that the flames from gas weren't nearly as big as they were when I used the wood burner.
I can't see I'll be going back to wood much though. I found the wood quite easy to use, and it got the stone up to temperature in the advertised 15 minutes without fail, but gas does it just as quickly and I can leave the washing out and not annoy the neighbours whilst cooking!
It is nice to have both options, especially if there is a shortage of gas at the moment.
I'm using a Roccbox. I've got an Ooni Karu and have just switched to gas after using it a few times with wood. I found that the flames from gas weren't nearly as big as they were when I used the wood burner.
I can't see I'll be going back to wood much though. I found the wood quite easy to use, and it got the stone up to temperature in the advertised 15 minutes without fail, but gas does it just as quickly and I can leave the washing out and not annoy the neighbours whilst cooking!
It is nice to have both options, especially if there is a shortage of gas at the moment.
With gas I get the flame almost touching the opening of the oven. The wood I had available at the weekend probably wasn't the best, but the flame didn't regularly get half way. And when it did it died down quickly.
I might get some pellets as a backup to see if they perform better as I've never used them.
PanicBuyingBogRoll said:
I'm using a Roccbox.
With gas I get the flame almost touching the opening of the oven. The wood I had available at the weekend probably wasn't the best, but the flame didn't regularly get half way. And when it did it died down quickly.
I might get some pellets as a backup to see if they perform better as I've never used them.
Interesting. I wonder if part of the difference is that the Roccbox is designed to use gas with wood very much as the alternative, where as the Karu is the other away around?With gas I get the flame almost touching the opening of the oven. The wood I had available at the weekend probably wasn't the best, but the flame didn't regularly get half way. And when it did it died down quickly.
I might get some pellets as a backup to see if they perform better as I've never used them.
I had no heating problems with gas, just the flames weren't as long (or as impressive looking!) as they were with wood.
Everyone seems to have their favourite fuel. Some swear by the pellets, others hate them. I'm actually thinking of trying lump charcoal next, but I do think that the convenience of gas will be hard to get away from.
Sage, darling of the £150 toaster thread have released an indoor pizza oven.
https://www.sageappliances.com/uk/en/products/oven...
£700
https://www.sageappliances.com/uk/en/products/oven...
£700
Tony Angelino said:
There was a big thread on here about this a while back if I recall correctly.
Currently sat at the bottom of my driveway whilst I struggle to find anyone to render the block work I had built for a decent price. Need that done before the logistics can begin. LaurasOtherHalf said:
Sage, darling of the £150 toaster thread have released an indoor pizza oven.
https://www.sageappliances.com/uk/en/products/oven...
£700
So a fancier looking Effeuno P134H for £100 or so more. The middle classes will love ithttps://www.sageappliances.com/uk/en/products/oven...
£700
giblet said:
Tony Angelino said:
There was a big thread on here about this a while back if I recall correctly.
Currently sat at the bottom of my driveway whilst I struggle to find anyone to render the block work I had built for a decent price. Need that done before the logistics can begin. LaurasOtherHalf said:
Sage, darling of the £150 toaster thread have released an indoor pizza oven.
https://www.sageappliances.com/uk/en/products/oven...
£700
So a fancier looking Effeuno P134H for £100 or so more. The middle classes will love ithttps://www.sageappliances.com/uk/en/products/oven...
£700
Anyone have any experience? We have homemade pizza at least once a week so usually have to resort to something for indoors during winter.
You’d hate to spend £550 for it to just churn out the dross your local pizzeria or takeaway joint does.
If it’s a serious indoor alternative to a wood fires unni or suchlike I’d be more tempted at the price.
LaurasOtherHalf said:
Interesting, I had no idea these were a thing but I suppose are more directed at commercial use. Available for £550 online too (which is still more than I’d like to pay).
Anyone have any experience? We have homemade pizza at least once a week so usually have to resort to something for indoors during winter.
You’d hate to spend £550 for it to just churn out the dross your local pizzeria or takeaway joint does.
If it’s a serious indoor alternative to a wood fires unni or suchlike I’d be more tempted at the price.
A local(ish) pop up place has recently bought one. He has an Ooni and a Roccbox too. Anyone have any experience? We have homemade pizza at least once a week so usually have to resort to something for indoors during winter.
You’d hate to spend £550 for it to just churn out the dross your local pizzeria or takeaway joint does.
If it’s a serious indoor alternative to a wood fires unni or suchlike I’d be more tempted at the price.
A few videos of them on YouTube, they look spot one once the stone has been replaced with a biscotto
giblet said:
Tony Angelino said:
There was a big thread on here about this a while back if I recall correctly.
Currently sat at the bottom of my driveway whilst I struggle to find anyone to render the block work I had built for a decent price. Need that done before the logistics can begin. LaurasOtherHalf said:
Sage, darling of the £150 toaster thread have released an indoor pizza oven.
https://www.sageappliances.com/uk/en/products/oven...
£700
So a fancier looking Effeuno P134H for £100 or so more. The middle classes will love ithttps://www.sageappliances.com/uk/en/products/oven...
£700
ta
kingston12 said:
PanicBuyingBogRoll said:
I'm using a Roccbox.
With gas I get the flame almost touching the opening of the oven. The wood I had available at the weekend probably wasn't the best, but the flame didn't regularly get half way. And when it did it died down quickly.
I might get some pellets as a backup to see if they perform better as I've never used them.
Interesting. I wonder if part of the difference is that the Roccbox is designed to use gas with wood very much as the alternative, where as the Karu is the other away around?With gas I get the flame almost touching the opening of the oven. The wood I had available at the weekend probably wasn't the best, but the flame didn't regularly get half way. And when it did it died down quickly.
I might get some pellets as a backup to see if they perform better as I've never used them.
I had no heating problems with gas, just the flames weren't as long (or as impressive looking!) as they were with wood.
Everyone seems to have their favourite fuel. Some swear by the pellets, others hate them. I'm actually thinking of trying lump charcoal next, but I do think that the convenience of gas will be hard to get away from.
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