Pizza Oven Thread
Discussion
Algarve said:
Yidwann said:
These guys on eBay, they were helpful. I think it weights 570kg so you have to have a plan in place before it arrives. But I love it, I have been using it a lot this lockdown whilst its still been on the pallet it was delivered on!
https://www.ebay.co.uk/usr/woodfired-pizza-ovens?_...
I'd be slightly concerned ordering from a company that doesn't understand their legal obligations re returns, or because something is damaged.https://www.ebay.co.uk/usr/woodfired-pizza-ovens?_...
They can't pass the buck to you re damage because you signed for something in a pallet at the kerbside - clearly you couldn't have checked it.
They also can't choose to charge you the postage if you decide to return it.
Thanks
David A said:
Guys - quick question on these as their website isn't clear. What size base do I need to build for a 100CM one is it 100cm x 100cm to the outside of the brick walls or something different?
Thanks
The base is 100cm x 100cm yes. If you build that square though the corners are curved and it'll look a bit odd. I would go for 100cm wide for the base and probably 80cm deep, looks alright with a bit of a overhang.Thanks
https://thumbsnap.com/FMGzeadW
Yidwann said:
David A said:
Guys - quick question on these as their website isn't clear. What size base do I need to build for a 100CM one is it 100cm x 100cm to the outside of the brick walls or something different?
Thanks
The base is 100cm x 100cm yes. If you build that square though the corners are curved and it'll look a bit odd. I would go for 100cm wide for the base and probably 80cm deep, looks alright with a bit of a overhang.Thanks
https://thumbsnap.com/FMGzeadW
No photos unfortunately, but have had a couple of goes with my birthday present now...(Igneus Classico)
Lights easily enough though a bit of care is needed in how quickly the burning pile is moved to the back of the oven. Can get it seriously hot - 400-500degC in not much time at all.
Invested in a long handled embers rake/brush after the first go as trying to use one with a circa 12" handle was a challenge of my tolerance to heat
Peel is proving OK to use. No dramas yet.
First batch of dough was a bit heavy and very hard to work. Used strong bread flour for that. But tasted good and cooked well - kids loved it and wolfed the crusts whereas on bought pizza they religiously leave it. Ended up freezing a few balls.
This time we had a (socially distanced) group...defrosted the frozen stuff and left it on the side for a day. It felt much wetter (which I guess is understandable). Was massively easier to work and tasted great still. Very crispy.
Did 2x other batches with 00 flour and these were much better from the outset. Both proved for about 24hrs, mostly in the fridge. Easier to work and great flavour. Nice and light.
Haven't yet managed the knack of getting the crusts thinner - they're not bad, and they taste great, but I feel they could do with being thinner. I may try adding a bit more water to the dough - the stuff we got in our Pizza Pilgrims kit was wetter and easier to get thinner crusts as it pretty much stretched itself off the back of your hands.
Also surprised at just how much dough is needed. The recipe I used for the last batch of dough took 500g of flour (1.25tsp salt, 2tsp dried yeast, 2tbsp extra virgin olive oil and 240ml water), and it made 2x 12" (ish) pizzas - does that sound about right? The bases are nice and thin apart from the crusts.
The main downside is that the whole process is a bit time consuming. Making this worse at the moment is that the majority of the pizzas we've done are too small. It'd work better making less pizza but a bigger size (the 12" ones we did were easier to work too). However then I have a big oven that stays at over 200degC for ages, which is a bit of a waste.
This is slightly exacerbated as I used the frying pan method with one ball of our dough (to make sure the dough was OK) and it worked brilliantly - arguably just as well as the oven. With zero faff.
Lights easily enough though a bit of care is needed in how quickly the burning pile is moved to the back of the oven. Can get it seriously hot - 400-500degC in not much time at all.
Invested in a long handled embers rake/brush after the first go as trying to use one with a circa 12" handle was a challenge of my tolerance to heat
Peel is proving OK to use. No dramas yet.
First batch of dough was a bit heavy and very hard to work. Used strong bread flour for that. But tasted good and cooked well - kids loved it and wolfed the crusts whereas on bought pizza they religiously leave it. Ended up freezing a few balls.
This time we had a (socially distanced
) group...defrosted the frozen stuff and left it on the side for a day. It felt much wetter (which I guess is understandable). Was massively easier to work and tasted great still. Very crispy. Did 2x other batches with 00 flour and these were much better from the outset. Both proved for about 24hrs, mostly in the fridge. Easier to work and great flavour. Nice and light.
Haven't yet managed the knack of getting the crusts thinner - they're not bad, and they taste great, but I feel they could do with being thinner. I may try adding a bit more water to the dough - the stuff we got in our Pizza Pilgrims kit was wetter and easier to get thinner crusts as it pretty much stretched itself off the back of your hands.
Also surprised at just how much dough is needed. The recipe I used for the last batch of dough took 500g of flour (1.25tsp salt, 2tsp dried yeast, 2tbsp extra virgin olive oil and 240ml water), and it made 2x 12" (ish) pizzas - does that sound about right? The bases are nice and thin apart from the crusts.
The main downside is that the whole process is a bit time consuming. Making this worse at the moment is that the majority of the pizzas we've done are too small. It'd work better making less pizza but a bigger size (the 12" ones we did were easier to work too). However then I have a big oven that stays at over 200degC for ages, which is a bit of a waste.
This is slightly exacerbated as I used the frying pan method with one ball of our dough (to make sure the dough was OK) and it worked brilliantly - arguably just as well as the oven. With zero faff.
For a Neapolitan type pizza you are looking at between 230g to 270g of dough for a 12 inch pizza.
If you want a super thin tonda romana style pizza then it's 180g dough per pizza. These are usually rolled out, although it is possible to do it by hand
So your recipe should make 3 bases minimum.
The recipe you had has too little water to make it easy to use, I'd use 290ml minimum of water. It depends on the flour as well, some might take more water to feel the same. I wouldn't go more than 320ml of water to 500g of flour to begin with though.
If you want a super thin tonda romana style pizza then it's 180g dough per pizza. These are usually rolled out, although it is possible to do it by hand
So your recipe should make 3 bases minimum.
The recipe you had has too little water to make it easy to use, I'd use 290ml minimum of water. It depends on the flour as well, some might take more water to feel the same. I wouldn't go more than 320ml of water to 500g of flour to begin with though.
Edited by Hanglow on Thursday 23 July 12:04
Hanglow said:
For a Neapolitan type pizza you are looking at between 230g to 270g of dough for a 12 inch pizza.
If you want a super thin tonda romana style pizza then it's 180g dough per pizza. These are usually rolled out, although it is possible to do it by hand
So your recipe should make 3 bases minimum.
The recipe you had has too little water to make it easy to use, I'd use 290ml minimum of water. It depends on the flour as well, some might take more water to feel the same. I wouldn't go more than 320ml of water to 500g of flour to begin with though.
Splendid - thanks for the input.If you want a super thin tonda romana style pizza then it's 180g dough per pizza. These are usually rolled out, although it is possible to do it by hand
So your recipe should make 3 bases minimum.
The recipe you had has too little water to make it easy to use, I'd use 290ml minimum of water. It depends on the flour as well, some might take more water to feel the same. I wouldn't go more than 320ml of water to 500g of flour to begin with though.
Edited by Hanglow on Thursday 23 July 12:04
So for Neapolitan style I'm on the money with 2x bases, just a little dry. Will give the water adjustment a whirl and see how we go...then get adventurous with the super thin ones maybe (though as noted, all tasters liked the crust so maybe the best bet is not to sweat it).
SpeckledJim said:
Morning!
Any tips on rescuing a dough that hasn’t risen overnight?
Planning to be baking for 10 at 2pm, all ideas gratefully received!
Not risen at all or just not as much as you'd like. You could try putting it in a warm place (airing cupboard) but it sounds like the yeast is dead and as such it's no goodAny tips on rescuing a dough that hasn’t risen overnight?
Planning to be baking for 10 at 2pm, all ideas gratefully received!
Burwood said:
SpeckledJim said:
Morning!
Any tips on rescuing a dough that hasn’t risen overnight?
Planning to be baking for 10 at 2pm, all ideas gratefully received!
Not risen at all or just not as much as you'd like. You could try putting it in a warm place (airing cupboard) but it sounds like the yeast is dead and as such it's no goodAny tips on rescuing a dough that hasn’t risen overnight?
Planning to be baking for 10 at 2pm, all ideas gratefully received!
Might be burgers on the menu today...
Boozy said:
I've given up on trying, I have a Weber with a stone and the pizza kit. Can get the temps up to 700 but all it does is burn the underside of the pizza :-( any tips?
What I do (Ooni gas oven) is I turn it on full blast for about 20 min, this normally gets the stone to about 500c near the back.I then turn it down to low for about 1 min to let the hot zone cool a smidge and then put the pizza on. It then soaks up the heat from the stone and does not burn (as easily).
After maybe 30-40 seconds I turn the heat back up and the top cooks.
If for any reason the bottom starts to burn I will slide the pizza onto the paddle (steel) and let it sit for a few more seconds without the base in contact with the top of the pizza closer to the top of the oven cooks even faster only need 10-15 sec or so like this.
Total cooking time is slightly longer like this but still maybe only 2-3 min.
Murph7355 said:
Splendid - thanks for the input.
So for Neapolitan style I'm on the money with 2x bases, just a little dry. Will give the water adjustment a whirl and see how we go...then get adventurous with the super thin ones maybe (though as noted, all tasters liked the crust so maybe the best bet is not to sweat it).
Tried a couple of different water amounts for today's bash...300ml and 275ml. So for Neapolitan style I'm on the money with 2x bases, just a little dry. Will give the water adjustment a whirl and see how we go...then get adventurous with the super thin ones maybe (though as noted, all tasters liked the crust so maybe the best bet is not to sweat it).
The former was difficult to work with - very sticky. But gave decent results. The latter easier to work with.
Thumbs up from the taste testers. Need to work on shape
Doing fewer, larger pizzas is the way forwards for least faff.Getting a lot of rise in the oven on the crusts - nice tasting, light and chewy texture...but I'm thinking a bit less yeast in the dough might be a good idea.
The meat pizza was very, very good. Need to take the tip about slicing the mozarella and storing in the fridge to dry out on board I think.
Pleased with these for a third attempt...but think the oven will be used sparingly tbh (was on a low carb diet for the last year and need to get back on it - too much bread makes me very lethargic these days as well as doesn't help with weight - and I used to live off pizza
).
Pizza night again. Gave the dough 8 hours on the worktop, they grew so big they all joined, had to mess about with them and they were fairly flat and stodgy.
Tried to cook sooner on the oven too, I always leave it too long and it dies down. Turns out I didn’t leave it long enough! Slightly too hot. This was the 3rd one, other 2 were more burnt.
Tried to cook sooner on the oven too, I always leave it too long and it dies down. Turns out I didn’t leave it long enough! Slightly too hot. This was the 3rd one, other 2 were more burnt.
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