Pizza Oven Thread
Discussion
naturals said:
Can anyone point me in the direction of some decent sourdough dough? I'm looking for something similar to Franco Manca to get me started on my Ooni Koda. Once I've got the techniques nailed, I'll come back and try making my own dough. Ta.
Booker ones have been recommended a few pages back. I'm going into Bookers this morning, will take a look.eta: not in stock but showing on their website as 14.99 for 44x250g pucks.
Edited by 21TonyK on Saturday 11th September 11:18
LeadFarmer said:
That's pretty much what the pizza guy had at a wedding function I recently went to. Ooni oven ran on gas, gazebo, lighting, and his wife pressing out the dough.
But he was doing them too quick, not letting the Ooni get back up to temp, and the pizzas were a let down as they were undercooked. I only ate mine so as not to cause offence to the hosts. I could tell they would have been really nice had they had an other minute in the oven, but he had a big queue of people to serve and probably under stress to sere them all within the tine slot he was booked for.
Seems like a couple of hundred on a second oven for him would be a good buy, but I guess if he's getting the business already... But he was doing them too quick, not letting the Ooni get back up to temp, and the pizzas were a let down as they were undercooked. I only ate mine so as not to cause offence to the hosts. I could tell they would have been really nice had they had an other minute in the oven, but he had a big queue of people to serve and probably under stress to sere them all within the tine slot he was booked for.
Flibble said:
Seems like a couple of hundred on a second oven for him would be a good buy, but I guess if he's getting the business already...
Yes a second oven would have helped him. he got good business that night, but I don't think anyone went back for a 2nd pizza, and I don't think any of the guests would have been taking his details to book him for an event. Maybe the bad word of mouth from that night would have negated any money he made? Shame, as his set up could have made some really nice pizzas had he just cooked them for longer, but no doubt he felt under pressure from the long and slow moving queue? He probably didn't expect all the guests to be queuing up at the same time, had they approached him in smaller groups he may have done better?
LeadFarmer said:
Flibble said:
Seems like a couple of hundred on a second oven for him would be a good buy, but I guess if he's getting the business already...
Yes a second oven would have helped him. he got good business that night, but I don't think anyone went back for a 2nd pizza, and I don't think any of the guests would have been taking his details to book him for an event. Maybe the bad word of mouth from that night would have negated any money he made? Shame, as his set up could have made some really nice pizzas had he just cooked them for longer, but no doubt he felt under pressure from the long and slow moving queue? He probably didn't expect all the guests to be queuing up at the same time, had they approached him in smaller groups he may have done better?
For anyone looking in to getting commercial... my local pizza guy is selling his Piagio Ape van that’s been customised and includes 2x roccbox and all the gazebo, cooled dough box etc...£19.5k, but you could do local festivals, events, weddings etc...
https://www.instagram.com/reel/CTnWtPGIYck/?utm_me...
https://www.instagram.com/reel/CTnWtPGIYck/?utm_me...
. Finally dived in a purchased an Ooni Koda which arrived yesterday along with various accessories.
Bit of a faff getting the gas this morning as first few places wouldn't sell a bottle at all without an empty being returned ("shortages").
Wanted to keep things easy for the first run so Northern Dough Co dough from the supermarket used.
Turned out well. So well I was so excited I forgot to take a photo!
1. I have an infrared thermometer. Where about should I be measuring the stone temp? By the entrance I imagine it is going to be much cooler. Further back you are trying to measure at a near 90 degree angle. Thoughts?
2. The other half needs lactose free or vegan cheese. We'll do a try of the various options but any suggestions for what works best?
Looking forward to trying it out more.
Bit of a faff getting the gas this morning as first few places wouldn't sell a bottle at all without an empty being returned ("shortages").
Wanted to keep things easy for the first run so Northern Dough Co dough from the supermarket used.
Turned out well. So well I was so excited I forgot to take a photo!
1. I have an infrared thermometer. Where about should I be measuring the stone temp? By the entrance I imagine it is going to be much cooler. Further back you are trying to measure at a near 90 degree angle. Thoughts?
2. The other half needs lactose free or vegan cheese. We'll do a try of the various options but any suggestions for what works best?
Looking forward to trying it out more.
gazapc said:
Finally dived in a purchased an Ooni Koda which arrived yesterday along with various accessories.
Bit of a faff getting the gas this morning as first few places wouldn't sell a bottle at all without an empty being returned ("shortages").
Wanted to keep things easy for the first run so Northern Dough Co dough from the supermarket used.
Turned out well. So well I was so excited I forgot to take a photo!
1. I have an infrared thermometer. Where about should I be measuring the stone temp? By the entrance I imagine it is going to be much cooler. Further back you are trying to measure at a near 90 degree angle. Thoughts?
2. The other half needs lactose free or vegan cheese. We'll do a try of the various options but any suggestions for what works best?
Looking forward to trying it out more.
I measure my stone temp right in the middle of where I put the pizzaBit of a faff getting the gas this morning as first few places wouldn't sell a bottle at all without an empty being returned ("shortages").
Wanted to keep things easy for the first run so Northern Dough Co dough from the supermarket used.
Turned out well. So well I was so excited I forgot to take a photo!
1. I have an infrared thermometer. Where about should I be measuring the stone temp? By the entrance I imagine it is going to be much cooler. Further back you are trying to measure at a near 90 degree angle. Thoughts?
2. The other half needs lactose free or vegan cheese. We'll do a try of the various options but any suggestions for what works best?
Looking forward to trying it out more.
Evanivitch said:
illmonkey said:
Anyone recommend pellets that aren’t overpriced like the Ooni ones? TIA!
https://www.bmstores.co.uk/products/cat-litter-wood-pellets-30l-336969
Got my Ooni Fyra 12 last week and set it up yesterday for the first time.
3rd pizza out was excellent, I'm over the moon, as are the kids! I'm not sure I believed how quickly they cook in that intense heat - as long as you're standing over it and turning it every 15-20 seconds it comes out fine. I'm also not sure I believed how quickly it eats the pellets, so I ordered another couple of bags so I'm in no danger of unexpectedly running out
Cheated on the dough to keep it easy for myself - great local pizza place sells dough for £1 per ball, so got 6 of them and a bag of semolina. I'm a cook, but i've never been a baker - pizza owner (who I know well) promised me a 15 min masterclass!
Used Mutti's original pizza sauce, then bought a few blocks of Tesco mozzarella and crumbed them up. I'll make my own sauce in future, but just making it easy for myself for attempt #1 ...
3rd pizza out was excellent, I'm over the moon, as are the kids! I'm not sure I believed how quickly they cook in that intense heat - as long as you're standing over it and turning it every 15-20 seconds it comes out fine. I'm also not sure I believed how quickly it eats the pellets, so I ordered another couple of bags so I'm in no danger of unexpectedly running out
Cheated on the dough to keep it easy for myself - great local pizza place sells dough for £1 per ball, so got 6 of them and a bag of semolina. I'm a cook, but i've never been a baker - pizza owner (who I know well) promised me a 15 min masterclass!
Used Mutti's original pizza sauce, then bought a few blocks of Tesco mozzarella and crumbed them up. I'll make my own sauce in future, but just making it easy for myself for attempt #1 ...
Edited by nebpor on Monday 13th September 12:27
Edited by nebpor on Monday 13th September 12:27
nebpor said:
I'm not sure I believed how quickly they cook in that intense heat - as long as you're standing over it and turning it every 15-20 seconds it comes out fine.
Then you start getting lazy like me and end up fitting a rotating turntable to your Ooni so you don't even have to bother turning it 
Are there any recognised brands of good pizza stones?
I've got a cheap 30cm circular stone in my Ooni as I've fitted a rotating turntable, but want to change it to a better one as it doesn't seem to get up to the high temps I want. I realise this could be my fire, but would like to try a different stone.
I've got a cheap 30cm circular stone in my Ooni as I've fitted a rotating turntable, but want to change it to a better one as it doesn't seem to get up to the high temps I want. I realise this could be my fire, but would like to try a different stone.
Edited by LeadFarmer on Monday 13th September 17:44
21TonyK said:
Booker ones have been recommended a few pages back. I'm going into Bookers this morning, will take a look.
eta: not in stock but showing on their website as 14.99 for 44x250g pucks.
Any idea how easy it is to blag membership if I don't technically run my own company?!eta: not in stock but showing on their website as 14.99 for 44x250g pucks.
Edited by 21TonyK on Saturday 11th September 11:18
naturals said:
Any idea how easy it is to blag membership if I don't technically run my own company?!
Probably get away with just a letterhead, more a case of filling in a form though. Right now they are desperate for any business so I doubt it would be an issue and ISTR they do a temporary card.Might be worth checking your local one has them first. Not even a pic on their website yet and they are very low on stocks in general.
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