Pizza Oven Thread
Discussion
Lidl has some good offers in their Italian Flavour of the week that started today - https://www.lidl.co.uk/en/c/flavour-of-the-week-it...
My local is a small store so only had a limited range but managed to get lots of moz and salami, and trying Scamorza for the first time.
My local is a small store so only had a limited range but managed to get lots of moz and salami, and trying Scamorza for the first time.
giblet said:
Thankfully not, loaded the digger up and drove off.
Bunch of lightweights 
, the issue I had with mine was getting it down a flight of stairs and across a 200m lawn with no wheeled access, actually getting it onto the plinth was the easy bit. In front of your final resting place, pop the pizza oven flat on the floor, get 3-4 guys to lift one side at a time, pop a block under it, same other side, keep going till same height or higher then side it over, job jobbed
just watch fingertips!
pokethepope said:
Lidl has some good offers in their Italian Flavour of the week that started today - https://www.lidl.co.uk/en/c/flavour-of-the-week-it...
My local is a small store so only had a limited range but managed to get lots of moz and salami, and trying Scamorza for the first time.
Cheers for the heads-upMy local is a small store so only had a limited range but managed to get lots of moz and salami, and trying Scamorza for the first time.
wjwren said:
Im new to Pizza ovens, looking at an Ooni. Are they considered to be a good bet? And what fuel do others use?
I’ve had the Ooni Karu for a few months now, and it has been really good.The advantage over the other models is that you can use wood and charcoal or buy the gas burner (£65 extra) for flexibility. This is the cheapest of the models that has that option - the Ooni Pro and the Roccbox do as well, but are quite a lot more expensive.
The original Ooni’s use pellets only. The Karu can’t use those, but it’s much easier to pick up decent hardwood from local suppliers.
wjwren said:
Thanks for that. What fuel do you use in yours, do you use a mix and if so what ratio roughly? I can get hold of plenty of hardwood for free. The pellets seem more of a hassle as I havent the room to store 1 ton bags.
Also, is the Pro any better in any way, any advantages?
I’ve only used hardwood and gas in mine so far, not charcoal.Also, is the Pro any better in any way, any advantages?
The charcoal is supposed to provide better long term heat, but I’ve never had a problem getting hardwood to burn for ages.
Gas is convenient, and great use in smaller gardens where the smoke from wood burning might be annoying.
The Pro adds back the ability to use pellets and can cook larger 16” pizzas.
ecsrobin said:
I have a ooni koda 16 which is gas and it’s really good for putting out pizza after pizza.
The biggest issue is trying to get an ooni at the moment. Direct it’s about a 3 month lead time.
Indeed. I got mine from John Lewis. I put a stock alert on the website and got it within a few weeks even though Ooni had much longer lead times.The biggest issue is trying to get an ooni at the moment. Direct it’s about a 3 month lead time.
Lakeland and Dobbies also seem to get stock quicker than Ooni themselves.
No pictures in action, and it was a bit dark out but the usual ‘oven on top’ of fire pit stuff for us, with a 24hr price dough....
A bit of layout and prep - and oysters for starters
And results
The female of the species then wanted a ‘sweet pudding’ pizza - after we’d boshed in 6 already!!
So they made one with grated dairy milk, banana and marshmallow
We were a little underwhelmed and it was not easy on the eye
Any sweet desert ideas or good puds for the pizza oven as it comes off the full heat??
A bit of layout and prep - and oysters for starters
And results
The female of the species then wanted a ‘sweet pudding’ pizza - after we’d boshed in 6 already!!
So they made one with grated dairy milk, banana and marshmallow
We were a little underwhelmed and it was not easy on the eye
Any sweet desert ideas or good puds for the pizza oven as it comes off the full heat??
Still not managed to move my oven in place. Got fed up and just fired it up today after a small curing fire yesterday
Probably the better pizzas from the 9 I made. It was all a bit last minute so dough wasn’t as good as it normally is, 12 hour rt at 60% hydration with Nuvola, usually do 24 hour rt at 63-65%.
Steep learning curve compared to my Uuni 2S. Only had the fire going for 45 mins before launching first pizza so floor wasn’t hot enough.
Any tips of tricks from you pros with full sized ovens? A friend has access to some lifting gear and will be giving me a hand in a few weeks to get it in place
Probably the better pizzas from the 9 I made. It was all a bit last minute so dough wasn’t as good as it normally is, 12 hour rt at 60% hydration with Nuvola, usually do 24 hour rt at 63-65%.
Steep learning curve compared to my Uuni 2S. Only had the fire going for 45 mins before launching first pizza so floor wasn’t hot enough.
Any tips of tricks from you pros with full sized ovens? A friend has access to some lifting gear and will be giving me a hand in a few weeks to get it in place
PushedDover said:
....
Any sweet desert ideas or good puds for the pizza oven as it comes off the full heat??
As for sweet - I saw Marcus Bawdon I think posting a rhubarb and custard one earlier in the year which looked fantastic! Would be tempted to use a sweet shortcrust instead of dough!?
PushedDover said:
Any sweet desert ideas or good puds for the pizza oven as it comes off the full heat??
Custard base (just pour over some supermarket bought custard) and cook it as you would normally, then drizzle Nutella (warmed up on top of the oven) over, and crumble some brownie bites on topGassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff