Pizza Oven Thread
Discussion
RosscoPCole said:
I've got a Roccbox and am about to build a small square table for it. Was thinking about 600mm square would be big enough for it to sit on. The question is what height to make it? What is the general consensus?
These are the dimensions of my stand - albeit not for a Roccbox but it can't matter much - and I'm happy with the height. Oven sits directly on top. If you've got space could you make your table wider to give you space to put stuff on?
number2 said:
These are the dimensions of my stand - albeit not for a Roccbox but it can't matter much - and I'm happy with the height. Oven sits directly on top. If you've got space could you make your table wider to give you space to put stuff on?
Bonefish Blues said:
Ooni's table is 90cm tall.
Thank you both. The table is to just hold the oven as it will be right next to the kitchen so easy to move prepped pizzas to the oven. JimM169 said:
What mozarella are people using in their ovens? Tried one of Tesco's balls in a bag which worked but took a lot of drying out, the pre grated stuff tends to be coated with starch to stop it sticking but this burns too easily, is there any readily available low moisture stuff?
https://www.sainsburys.co.uk/gol-ui/product/galbani-cucina-mozzarella%C2%A0cheese%C2%A0400gis easy to get hold of or online for better prices.
t and those who had tried it were disappointed and many had returned it.JimM169 said:
What mozarella are people using in their ovens? Tried one of Tesco's balls in a bag which worked but took a lot of drying out, the pre grated stuff tends to be coated with starch to stop it sticking but this burns too easily, is there any readily available low moisture stuff?
Tesco sell an own brand pizza mozzarella. I've generally only found it in the large 'extra' type stores but is good value and cooks well without needing to be dried.JimM169 said:
What mozarella are people using in their ovens? Tried one of Tesco's balls in a bag which worked but took a lot of drying out, the pre grated stuff tends to be coated with starch to stop it sticking but this burns too easily, is there any readily available low moisture stuff?
I tend to use the slices rather than the balls or pre-grated stuff, but I haven't got a proper pizza oven.Something like this - Just roughly chopped with a knife. Probably more expensive, but less ball ache!
Doesn't have the coating that the pre-grated stuff does that stops it melting properly, and isn't wet like the balls.
mw88 said:
JimM169 said:
What mozarella are people using in their ovens? Tried one of Tesco's balls in a bag which worked but took a lot of drying out, the pre grated stuff tends to be coated with starch to stop it sticking but this burns too easily, is there any readily available low moisture stuff?
I tend to use the slices rather than the balls or pre-grated stuff, but I haven't got a proper pizza oven.Something like this - Just roughly chopped with a knife. Probably more expensive, but less ball ache!
Doesn't have the coating that the pre-grated stuff does that stops it melting properly, and isn't wet like the balls.
MikeF86 said:
'Best' fool proof dough recipe. For a simpleton please guys.......
1kg bag of flour (Caputo pizzeria)650g water
5g dry yeast (the yellow pot of allinsons, not fast action)
30g salt
Mix until the side of the bowl is clean
Leave in the fridge for at least 48 hours
Ball up 6 or 7 equal portions and leave to prove for at least an hour or doubled in size
cook.
Thanks for the cheese suggestions I'll pick up a couple to test. Also read online that Arla do a block mozzarella that's very good but this is aimed at commercial kitchens and only comes in 2.3kg blocks, it's £30 on Amazon but trying to source one through our staff canteen. Will report back on how I get on with whatever I manage to pick up.
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