Pizza Oven Thread

[LeadFarmer]

kingston12 said:

Someone on this thread has installed a rotating stone IIRC!

Me....





Nice not to have to turn the pizza every 20 seconds. Despite how that ^^^ photo looks, the stone does nearly go all the way to the edge of the Ooni. I can launch the same size pizzas as I did on the original stone

Edited by LeadFarmer on Tuesday 3rd May 20:58

[jesusbuiltmycar]

JimM169 said:

I'm sure there's lots of recipes already on this thread and I promise I will read all 180 pages eventually but in the meantime can anyone point me to a fast and easy dough recipe that I can use for practicing when the Ooni arrives. Looking to use readily available supermarket ingredients initially before experimenting with speciality flours and 2 days proves etc

I use the Ooni one and let it prove for 24-48 hours

https://youtu.be/u48x2Agg0Ms

[LeadFarmer]

JimM169 said:

I'm sure there's lots of recipes already on this thread and I promise I will read all 180 pages eventually but in the meantime can anyone point me to a fast and easy dough recipe that I can use for practicing when the Ooni arrives. Looking to use readily available supermarket ingredients initially before experimenting with speciality flours and 2 days proves etc

I use Pizzapp on my phone.
You set the variables such as how many pizzas you want to make, how much each dough ball should weigh (I go for 230g), what percentage of hydration (water - 60%), how long you want to fridge proof and how long at room temp, and it works it all out for you.

[Ben Lowden]

48Valves said:

I prefer Caputo Nuvola. I usually get it from Blake and Tate.

Thanks and thank you LeadFarmer too!

JimM169 said:

I'm sure there's lots of recipes already on this thread and I promise I will read all 180 pages eventually but in the meantime can anyone point me to a fast and easy dough recipe that I can use for practicing when the Ooni arrives. Looking to use readily available supermarket ingredients initially before experimenting with speciality flours and 2 days proves etc

jesusbuiltmycar has already posted the video above but here's a link to the written recipe too (not sure if it's exactly the same as the video) https://uk.ooni.com/blogs/recipes/classic-pizza-do...

It's dead simple and works like a charm, every time. I attempted their sourdough recipe and that was a complete failure though! (pic below is using the recipe linked above)

[Shaw Tarse]

Ben Lowden said:

jesusbuiltmycar has already posted the video above but here's a link to the written recipe too (not sure if it's exactly the same as the video) https://uk.ooni.com/blogs/recipes/classic-pizza-do...

It's dead simple and works like a charm, every time. I attempted their sourdough recipe and that was a complete failure though! (pic below is using the recipe linked above)

Ben is now pizza chef for SS

[JimM169]

Well that's bloody annoying, JD Williams have cancelled my order and no reason given

[Ben Lowden]

Shaw Tarse said:

Ben is now pizza chef for SS

It has certainly made me think about if I were to open a restaurant/catering van then it would definitely be pizza – they're so cheap to make so the profit margins are massive compared to things like burgers.

[hotchy]

Ben Lowden said:

Shaw Tarse said:

Ben is now pizza chef for SS

It has certainly made me think about if I were to open a restaurant/catering van then it would definitely be pizza – they're so cheap to make so the profit margins are massive compared to things like burgers.

Depends. You can get 40 burgers for £17 at bookers lol

[Murph7355]

Ben Lowden said:

It has certainly made me think about if I were to open a restaurant/catering van then it would definitely be pizza – they're so cheap to make so the profit margins are massive compared to things like burgers.

Does that include the staff you had cooking them?

(White double cuffed shirt is risky when eating pizza, let alone cooking it).

Edit : sorry, single cuff. As you were.

[MattS5]

Murph7355 said:

Does that include the staff you had cooking them?

(White double cuffed shirt is risky when eating pizza, let alone cooking it).

Edit : sorry, single cuff. As you were.

I did wonder, when coupled with the trousers and shoes, if he was cooking, or actually serving the pizzas

[giblet]

LeadFarmer said:

Me....

Going to have a go at installing mine this weekend, older oven but same turntable kit I think. Hard to tell though given the sheer number of model numbers the seller has gone through

[LeadFarmer]

MattS5 said:

I did wonder, when coupled with the trousers and shoes, if he was cooking, or actually serving the pizzas

I used a step drill bit in my electric drill, made cutting the hole easy

[Ben Lowden]

Murph7355 said:

Does that include the staff you had cooking them?

(White double cuffed shirt is risky when eating pizza, let alone cooking it).

Edit : sorry, single cuff. As you were.

We'd just had a formal family event, my dad doesn't normally wear black tie for making pizza

[beambeam1]

Not fussed about making my own dough from scratch yet, next house will have a bigger kitchen and space to try that out. In the meantime we have experimented with various supermarket pre-made options but recently we bought from https://eastpizzasdough.com which features a handy, easy guide to stretching out the dough. Had friends over the other night so used it as an excuse to try the dough out.



Happy with that. Haggis, pepperoni and goat's cheese.

[LeadFarmer]

Another steak cooked tonight in the Ooni Karu 12, turned out lovely. Heated the cast iron pan first having marinaded the steak overnight in some Canadian Steak Seasoning

[illmonkey]

illmonkey said:

Finally a pizza I’m happy with on the Ooni! Using gas borrowed from a mate, but still.

I added olive oil, so a bit of a mess in the middle, won’t do that again. Also, will turn gas down to 1/2 or less when pizza goes in, I’d have liked it a little more done but pulled it due to some black bits



Second one, this one raised so much after dividing the dough. Got some height!







The best but if it all is how strong the dough is, you can just pull this one about. Even stretch it over the back of your hands.

Edited by illmonkey on Sunday 17th April 20:01

Quoting myself for comparison. This was tonight’s efforts (this is 2 pizzas and I’ve eaten a bit of both) with the frozen left over dough from the quoted images. Don’t think I left it out to warm up enough. When I made the pizza shape it was very cold, therefor hadn’t ‘risen’ at all. Still great taste but a bit dense/chewy.

[JimM169]

After JD Williams cancelled my order ended up buying a Karu 12 from Harts of Stur, excellent service and oven arrived the next day!

Fired it up over the weekend and pretty pleased with my first attempt.

Edited by JimM169 on Monday 9th May 09:26

[MattS5]

Anyone else like me, whio wants an easy dough life....then I can also vouch for these people

https://247massarellas.co.uk/quality-pizza-dough/

I;ve tried 3 or 4 suppliers in the past 4 years, but these doughs are proper spot on.

They delivered in a box of 27 and I decanted into freezer bag of 5 in each bag, for convinience.

They take 7 hours to defrost at room temp, and are simple solution to what is, on occasion, a faff to make dough from scratch. ( I do make my own when I have the time, but these, were frankly, just as good, if not better)

Look slighly under cooked, but was in fact very nicely crisped without charred crust.

[illmonkey]

There is no way they take 7 hours to defrost. I took a dough ball out on sat night and it was defrosted with an hour, cold, but no hard parts. Surely 7 is wrong?!

[Arnold Cunningham]

An hour or so to defrost, but you then want to let them "prove". 7 hours is perhaps a bit more than necessary, we usually leave them for 4 or 5.