Pizza Oven Thread
Discussion
Creme fraiche, thinly sliced potato + rosemary (and a hint of chilli flakes)
Tomato sauce, sardine, red onion and red pepper
Both without cheese, though a few small balls of goats cheese can work with the latter.
Oh and a sweet pizza.
Pizza base, small amount of creme fraiche, thinly sliced apple, sprinkled with caster sugar.
Tomato sauce, sardine, red onion and red pepper
Both without cheese, though a few small balls of goats cheese can work with the latter.
Oh and a sweet pizza.
Pizza base, small amount of creme fraiche, thinly sliced apple, sprinkled with caster sugar.
Hi all. Before I pull the trigger on a Gozney Dome has anyone bought one and been disappointed?
I can only find good things said about it and if like me you are after duel fuel there seems little out there to compete (you either go portable devices or import a commercial kitchen into the garden)
I’ve gone in a matter of weeks from never cooking pizza at home, to buying a pizza stone, then finding out different sauces and dough.
Through this I’ve gone from looking at Ooni 16 something or other to the Gozney Dome. I love the look and I like the additional theatre of it and was impressed in the farm shop when I saw it in person.
Anyway can anyone point to something else?
I can only find good things said about it and if like me you are after duel fuel there seems little out there to compete (you either go portable devices or import a commercial kitchen into the garden)
I’ve gone in a matter of weeks from never cooking pizza at home, to buying a pizza stone, then finding out different sauces and dough.
Through this I’ve gone from looking at Ooni 16 something or other to the Gozney Dome. I love the look and I like the additional theatre of it and was impressed in the farm shop when I saw it in person.
Anyway can anyone point to something else?
I have had a Dome since January, it has been used at least once a week since. Great to use, much more room than my old Roccbox and so much better if you use wood which I do prefer. There is however an issue with some stones developing a small crack on the wood side, It happened to mine and reported it to Gozney, it hasn't got any worse, if it does they will replace it.
I have roasted a chicken, leg of lamb and finished off a tomahawk steak in there, all with wood and all turned out great.
This was earlier this evening
I have roasted a chicken, leg of lamb and finished off a tomahawk steak in there, all with wood and all turned out great.
This was earlier this evening
Just took advantage of the 20% off at Ooni and ordered a Fyra 12 with some accessories - was in two minds about going for gas fired, but have had some good experiences with pellet fired ovens when we've visited friends so looking forward to getting to grips with it.
Just need to build an outdoor kitchen to go with it now!
Just need to build an outdoor kitchen to go with it now!
Used the Firepit and the clay oven last night - so much better on a still evening !
Also no using the OH food mixer to make the dough - and again - so much better consistency and quality of crust.
I replaced the 'metal' tray the oven came with, with a stone which works well, but I am finding after maybe three pizza's I am getting burnt bases. Seemingly dusting flour carbonising.
I need to sort that out, or source a long handled brush to sweep it after each cooked pizza.
Also no using the OH food mixer to make the dough - and again - so much better consistency and quality of crust.
I replaced the 'metal' tray the oven came with, with a stone which works well, but I am finding after maybe three pizza's I am getting burnt bases. Seemingly dusting flour carbonising.
I need to sort that out, or source a long handled brush to sweep it after each cooked pizza.
Congratulations! It wheels ok over smooth ground but is very heavy. The stand is substantial though.
I get my wood through Love logs, Beech, pre cut for the Dome. Seem to be a decent small company.
http://lovelogs.refr.cc/jeffm1
The link will give you (and me!) £5 off.
I get my wood through Love logs, Beech, pre cut for the Dome. Seem to be a decent small company.
http://lovelogs.refr.cc/jeffm1
The link will give you (and me!) £5 off.
Realise this may be sacrilege here so go easy, any experience using the La Hacienda BBQ Pizza Oven (or similar) on a gas bbq?
How close does it get to the 'proper' ovens?
Tend to use our gas bbq 3/4 times a week year round here, looking at options to add Pizza to the mix.
How close does it get to the 'proper' ovens?
Tend to use our gas bbq 3/4 times a week year round here, looking at options to add Pizza to the mix.
Edited by dxbtiger on Tuesday 31st May 08:49
I know that Neapolitan pizzas are characterised by their big puffy crusts, but i'm sometimes left thinking mine are a bit too puffy. Could this be due to too much yeast, or my stretching technique? Other than this minor gripe, i'm very happy with my dough - super easy to work with (so if it is too much yeast, it's certainly not enough to over-prove it in the sense that the dough becomes unworkable).
dxbtiger said:
Realise this may be sacrilege here so go easy, any experience using the La Hacienda BBQ Pizza Oven (or similar) on a gas bbq?
How close does it get to the 'proper' ovens?
Tend to use our gas bbq 3/4 times a week year round here, looking at options to add Pizza to the mix.
I have no experience so I could easily be wrong, looking at a video on how to use this I can see a couple of obvious issues compared to a dedicated pizza oven.How close does it get to the 'proper' ovens?
Tend to use our gas bbq 3/4 times a week year round here, looking at options to add Pizza to the mix.
Edited by dxbtiger on Tuesday 31st May 08:49
You need to get the pizza stone to around 430C to cook the pizza base, as the video suggests the BBQ is left open I'm not sure it will ever get this hot or if it did it's going to take a very long time, as an example a gas Ooni takes around 20 mins, so I'd expect much longer.
Secondly there is no flame within this oven, so assuming your stone is hot enough and the base cooks, the top/toppings won't cook as there's no rolling flames going over the top. Again assuming that there's sufficient insulation within this over you may soak up enough heat to cook the toppings somewhat, but for the price I'm not so sure.
Maybe someone who has experience can offer better information?
pokethepope said:
I know that Neapolitan pizzas are characterised by their big puffy crusts, but i'm sometimes left thinking mine are a bit too puffy. Could this be due to too much yeast, or my stretching technique? Other than this minor gripe, i'm very happy with my dough - super easy to work with (so if it is too much yeast, it's certainly not enough to over-prove it in the sense that the dough becomes unworkable).
What % hydration? More water, more bubbles.Cheers.
I'd assume the BBQ was closed to heat then cooked open, my bbq gets savagely hot quickly so it's not the heat side I'd worry about - fair point on the heat source at the top not being there.
May take a punt and see how it goes, always means I can justify a 'proper' one if it's lacking.
Can also get the sprigs (3 and 5) into the dough making side of things.
I'd assume the BBQ was closed to heat then cooked open, my bbq gets savagely hot quickly so it's not the heat side I'd worry about - fair point on the heat source at the top not being there.
May take a punt and see how it goes, always means I can justify a 'proper' one if it's lacking.
Can also get the sprigs (3 and 5) into the dough making side of things.
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