Pizza Oven Thread

[thebraketester]

LeadFarmer said:

Anyone store their Ooni outside al year, under cover?

I've made a table and have a cover for it, wondering how the Ooni will fair up if left out all year?

I kept my original ooni (Uuni) outside covered with the genuine cover and it faired very well over the course of a few years.

New ooni koda is kept in the shed.

[Bonefish Blues]

I got the Roccbox caught in the rain a couple of times. Didn't damage it, but definitely something to avoid because the water seeps into the base and it's a bugger to dry out. Black bin liner it is. Classy, me

[hotchy]

I was in lidl and in that section where you get random foreign type stuff for Italian week, Polish week, French etc etc iv found theyve got a new pizza flour. I got a couple to give them a shot see what they taste like. Probably be a revolutionary greatest flour ever and then ill never see it again. Lidls way....

[LeadFarmer]

Corned beef, pineapple and chillis. The topping for powerfully built winners in life....

[LeadFarmer]

I had a bit of trouble with my pizza dough today, it wouldn't stretch very well, and kind of kept shrinking back in size after stretching. Any suggestions why?

I cold proofed it in the fridge for 17hrs, then warm proofed it on the worktop for 4hrs..

[StreetDragster]

I had that recently too.
My problem was that once i had warm proofed i reballed it thinking it would make it easier to press out but it didn't and got all elastic.
Apparently once it's warm proofed, the top is the top and the bottom is the bottom.

[21TonyK]

hotchy said:

I was in lidl and in that section where you get random foreign type stuff for Italian week, Polish week, French etc etc iv found theyve got a new pizza flour. I got a couple to give them a shot see what they taste like. Probably be a revolutionary greatest flour ever and then ill never see it again. Lidls way....

I tried it a few days ago, its okay. Bought 3kg will be going back to get another 5 or so.

[LeadFarmer]

StreetDragster said:

I had that recently too.
My problem was that once i had warm proofed i reballed it thinking it would make it easier to press out but it didn't and got all elastic.
Apparently once it's warm proofed, the top is the top and the bottom is the bottom.

Im wondering if it needed a loner warm proof?
We had one ball left over, and later in the evening as I took it out of the proof box to put in the bin, I had a play with it and it really stretched well, so maybe the other balls needed longer warm proof?

[21TonyK]

StreetDragster said:

Apparently once it's warm proofed, the top is the top and the bottom is the bottom.

I've seen/heard this a few times. Can't rationalise it though. Any more info on this?

[StreetDragster]

21TonyK said:

StreetDragster said:

Apparently once it's warm proofed, the top is the top and the bottom is the bottom.

I've seen/heard this a few times. Can't rationalise it though. Any more info on this?

As i understand it, after you have balled up, you have basically set which side is the top and which side is the bottom, and it stays that way as you press out the dough into the pizza base.
Like i say, my problem was that i was reballing after warm proofing, which turned it into a big rubber dough ball.

[StreetDragster]

LeadFarmer said:

StreetDragster said:

I had that recently too.
My problem was that once i had warm proofed i reballed it thinking it would make it easier to press out but it didn't and got all elastic.
Apparently once it's warm proofed, the top is the top and the bottom is the bottom.

Im wondering if it needed a loner warm proof?
We had one ball left over, and later in the evening as I took it out of the proof box to put in the bin, I had a play with it and it really stretched well, so maybe the other balls needed longer warm proof?

Worth a try, I'm just a beginner though. Not sure what happens if you over warn proof a dough. Anyone know? If its not critical leave it out much longer next time and see what happens.

[illmonkey]

Someone might be able to take advantage of this code (OONIOVEN20)

https://www.hotukdeals.com/deals/ooni-karu-wood-an...

20% code applies to all Ooni ovens on their website until end of the month I believe.

That means the Fyra can be had for £199.20
The Koda 12 for £239.20 and the Koda 16 for £399.20

Links to those here: hartsofstur.com/brands/ooni.html

[LeadFarmer]

StreetDragster said:

Worth a try, I'm just a beginner though. Not sure what happens if you over warn proof a dough. Anyone know? If its not critical leave it out much longer next time and see what happens.

I once left one in the proofing tray that I didn't use, the following morning I went to remove it and it had flattened out into a gloopy mes that was difficult to pick up.

[StreetDragster]

illmonkey said:

Someone might be able to take advantage of this code (OONIOVEN20)

https://www.hotukdeals.com/deals/ooni-karu-wood-an...

20% code applies to all Ooni ovens on their website until end of the month I believe.

That means the Fyra can be had for £199.20
The Koda 12 for £239.20 and the Koda 16 for £399.20

Links to those here: hartsofstur.com/brands/ooni.html

Thanks for that, just got a Koda 16 on order, wahoo!

[nebpor]

Had a disaster of an Ooni on Saturday night (Fyra, wood pellets) - quite windy in Scotland, couldn't get it up to temp properly even after 30 mins burn, so when I put the first few pizzas in it kept sticking to the stone as it wasn't hot enough. It wasn't directly in the wind, but it just quite obviously didn't like it. Let that be a lesson to others!!

I have an infra thermometer and I could see the stone wasn't getting hotter than about 270 nearer the front, but tried anyway, as I had family members pleading at me with pizza eyes!

Abandoned it after two and just used the oven .....

I'm going to have to remove the stone and scrub it clean now as well, as there are bits stuck to it that would normally get cremated off at 500C!

[PT1984]

I had this on Saturday. The wife insists on having pizza in all weathers and all times of the day. I knew I shouldn’t have bought that gazebo!

So pitch black and drizzly 8pm on Friday night. I have lubricated myself with half a bottle of Tempranillo. My bases are looking great. I have my head torch on.

Garlic bread pizza cooks great. It only takes a few minutes to eat but I put on a few lumps of charcoal to keep the heat going (Karu). Her pizza goes in and out perfectly. The stone wasn’t quite up to temp (circa 410’c) and I launch mine. I was starving! I probably try to turn too soon and the middle rips never to be recovered. It tasted great but half was missing. I knew I should have made a calzone.

[LeadFarmer]

nebpor said:

Had a disaster of an Ooni on Saturday night (Fyra, wood pellets) - quite windy in Scotland, couldn't get it up to temp properly even after 30 mins burn, so when I put the first few pizzas in it kept sticking to the stone as it wasn't hot enough. It wasn't directly in the wind, but it just quite obviously didn't like it. Let that be a lesson to others!!

I have an infra thermometer and I could see the stone wasn't getting hotter than about 270 nearer the front, but tried anyway, as I had family members pleading at me with pizza eyes!

Abandoned it after two and just used the oven .....

I'm going to have to remove the stone and scrub it clean now as well, as there are bits stuck to it that would normally get cremated off at 500C!

Or instead of scrubbing the stone, scrape off any big bits and then wait until next time you light it up and try and get it to a high temp, and anything on the stone will burn off.

I've sometimes experienced not being abed to get my Karu 12 hot enough, and for that reason I never invite anyone over for just pizza as everyone then has high expectations. If I invite people over I normally say that I mighti do pizza, that way I don't feel pressure to make lots of perfect pizzas.

[nebpor]

LeadFarmer said:

Or instead of scrubbing the stone, scrape off any big bits and then wait until next time you light it up and try and get it to a high temp, and anything on the stone will burn off.

I've sometimes experienced not being abed to get my Karu 12 hot enough, and for that reason I never invite anyone over for just pizza as everyone then has high expectations. If I invite people over I normally say that I mighti do pizza, that way I don't feel pressure to make lots of perfect pizzas.

Good advice on the stone thanks.

And that is EXACTLY what happened on Saturday night - told her indoors to get her sister and kid over, so we could all do pizza. Pressure was on, Ooni wasn't playing!!

Next time I'm going to buy some dough, then sneak out the back and get on with some experimenting myself!

[LeadFarmer]

nebpor said:

Good advice on the stone thanks.

And that is EXACTLY what happened on Saturday night - told her indoors to get her sister and kid over, so we could all do pizza. Pressure was on, Ooni wasn't playing!!

Next time I'm going to buy some dough, then sneak out the back and get on with some experimenting myself!

If I get any dough stick to the stone then I try and get the oven up to a high temp before launching the next pizza, this normally disintegrates anything left on the stone but does memo waiting a while before being Abel to launch the next pizza.

I'm finding burning wood only seems to give a hotter burn than using charcoal. I try and get good size pieces of wood into the fore basket and top up as soon as it has burnt down to any degree. I also try to remember to empty the ashes out from last use, before using again. But the pressure is on when you have guests, and its not getting up to temp!!

Edited by LeadFarmer on Monday 25th October 17:56

[hotchy]

illmonkey said:

Someone might be able to take advantage of this code (OONIOVEN20)

https://www.hotukdeals.com/deals/ooni-karu-wood-an...

20% code applies to all Ooni ovens on their website until end of the month I believe.

That means the Fyra can be had for £199.20
The Koda 12 for £239.20 and the Koda 16 for £399.20

Links to those here: hartsofstur.com/brands/ooni.html

Thanks for this. Saved me £100