Pizza Oven Thread
Discussion
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 a gas bbq and a bbq stone. 200C for 7-10 minutes and the pizzas are spot onHow 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.
Pellets or wood?or something else?
Just been given what I am assuming is an ooni copy with 20kg of pellets so thought I'd give it a bash.
First fire, half filled the basket with pellets and a bit of fire lighter, got it going and put it in the back. Door on, top vent open 1/4". Got up to 375C in about 15 mins so happy with that. Then it died off rapidly so fed it half a mug of pellets, took the door off resulting in loads of smoke resulting in a blacked stone and interior.
Left it all to cool and tried again, same half full basket, lit, kept door on, vent 1/4" open. Loads of smoke, got up to about 300 then died after 20 mins, fed a bit, door on. More smoke, door on no heat just loads of smoke.
Are pellets the problem or technique?
Just been given what I am assuming is an ooni copy with 20kg of pellets so thought I'd give it a bash.
First fire, half filled the basket with pellets and a bit of fire lighter, got it going and put it in the back. Door on, top vent open 1/4". Got up to 375C in about 15 mins so happy with that. Then it died off rapidly so fed it half a mug of pellets, took the door off resulting in loads of smoke resulting in a blacked stone and interior.
Left it all to cool and tried again, same half full basket, lit, kept door on, vent 1/4" open. Loads of smoke, got up to about 300 then died after 20 mins, fed a bit, door on. More smoke, door on no heat just loads of smoke.
Are pellets the problem or technique?
21TonyK said:
Pellets or wood?or something else?
Just been given what I am assuming is an ooni copy with 20kg of pellets so thought I'd give it a bash.
First fire, half filled the basket with pellets and a bit of fire lighter, got it going and put it in the back. Door on, top vent open 1/4". Got up to 375C in about 15 mins so happy with that. Then it died off rapidly so fed it half a mug of pellets, took the door off resulting in loads of smoke resulting in a blacked stone and interior.
Left it all to cool and tried again, same half full basket, lit, kept door on, vent 1/4" open. Loads of smoke, got up to about 300 then died after 20 mins, fed a bit, door on. More smoke, door on no heat just loads of smoke.
Are pellets the problem or technique?
I had similar issue with certain pellets, hard wood ones IIRC. That was the final mail on the coffin for the pellet fed one, and I bought a gas version. Just been given what I am assuming is an ooni copy with 20kg of pellets so thought I'd give it a bash.
First fire, half filled the basket with pellets and a bit of fire lighter, got it going and put it in the back. Door on, top vent open 1/4". Got up to 375C in about 15 mins so happy with that. Then it died off rapidly so fed it half a mug of pellets, took the door off resulting in loads of smoke resulting in a blacked stone and interior.
Left it all to cool and tried again, same half full basket, lit, kept door on, vent 1/4" open. Loads of smoke, got up to about 300 then died after 20 mins, fed a bit, door on. More smoke, door on no heat just loads of smoke.
Are pellets the problem or technique?
21TonyK said:
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.thebraketester said:
I had similar issue with certain pellets, hard wood ones IIRC. That was the final mail on the coffin for the pellet fed one, and I bought a gas version.
I found it OK with the Ooni pellets which I think are hardwood. With softwood pellets (often sold as cat litter or at plumbing supply stores), it was much more sooty and smokey unless you had the combustion absolutely perfect (on a windy day, forget it). Gas is the way forward unless you're doing a full size brick oven IMO.I much prefer gas on the Ooni aswell, saves a lot of hassle for how little time the pizza is actually in the oven cooking.
Saying that, yesterday was the first cook this year but struggled a bit to get the base crispy without burning the crusts. I was using Great Balls of Flour pre made balls, but suspect I hadn't stretched them thin enough. Embarrassingly I used to always use a rolling pin to roll the dough balls out until yesterday.
This was probably the best effort out of four
[url]
|https://thumbsnap.com/KtKZSreg[/url]
Saying that, yesterday was the first cook this year but struggled a bit to get the base crispy without burning the crusts. I was using Great Balls of Flour pre made balls, but suspect I hadn't stretched them thin enough. Embarrassingly I used to always use a rolling pin to roll the dough balls out until yesterday.
This was probably the best effort out of four
[url]|https://thumbsnap.com/KtKZSreg[/url]justin220 said:
I much prefer gas on the Ooni aswell, saves a lot of hassle for how little time the pizza is actually in the oven cooking.
Saying that, yesterday was the first cook this year but struggled a bit to get the base crispy without burning the crusts. I was using Great Balls of Flour pre made balls, but suspect I hadn't stretched them thin enough. Embarrassingly I used to always use a rolling pin to roll the dough balls out until yesterday.
This was probably the best effort out of four
[url]
|https://thumbsnap.com/KtKZSreg[/url]
Someone may have asked but where did you get that table? Saying that, yesterday was the first cook this year but struggled a bit to get the base crispy without burning the crusts. I was using Great Balls of Flour pre made balls, but suspect I hadn't stretched them thin enough. Embarrassingly I used to always use a rolling pin to roll the dough balls out until yesterday.
This was probably the best effort out of four
[url]|https://thumbsnap.com/KtKZSreg[/url]justin220 said:
I much prefer gas on the Ooni aswell, saves a lot of hassle for how little time the pizza is actually in the oven cooking.
Saying that, yesterday was the first cook this year but struggled a bit to get the base crispy without burning the crusts. I was using Great Balls of Flour pre made balls, but suspect I hadn't stretched them thin enough. Embarrassingly I used to always use a rolling pin to roll the dough balls out until yesterday.
This was probably the best effort out of four
[url]
|https://thumbsnap.com/KtKZSreg[/url]
I think that pizza looks great! Saying that, yesterday was the first cook this year but struggled a bit to get the base crispy without burning the crusts. I was using Great Balls of Flour pre made balls, but suspect I hadn't stretched them thin enough. Embarrassingly I used to always use a rolling pin to roll the dough balls out until yesterday.
This was probably the best effort out of four
[url]|https://thumbsnap.com/KtKZSreg[/url]sjg said:
Doable with a couple of gas ovens and someone else to split the stretching/prepping/cooking duties. Can you borrow another one?
If you try to do dozens of pizzas quickly in a domestic oven they cool down and they’ll take longer and longer until you give it a break to warm back up. Alternate a couple of ovens and you have one warming up while one cooks.
Done! Didn’t need to do 2 hours, 28 pizzas in one hour of cooking on 2 ovens was enough. No helper and happy “customers” all round.If you try to do dozens of pizzas quickly in a domestic oven they cool down and they’ll take longer and longer until you give it a break to warm back up. Alternate a couple of ovens and you have one warming up while one cooks.
justin220 said:
It's a Keter Unity XL. Got it from some online garden shop. Garden world online I think.
Really quite impressed with it for the money (£250). Plenty storage, towel rail, hooks for tools etc. Bug enough storage for the patio gas bottle aswell
Perfect. I found it online going to order one for myself. Thanks.Really quite impressed with it for the money (£250). Plenty storage, towel rail, hooks for tools etc. Bug enough storage for the patio gas bottle aswell
justin220 said:
It's a Keter Unity XL. Got it from some online garden shop. Garden world online I think.
Really quite impressed with it for the money (£250). Plenty storage, towel rail, hooks for tools etc. Bug enough storage for the patio gas bottle aswell
Is there enough space to store the Ooni inside it also? Been thinking of getting a table to use for my WGA and store a few bits, but if this also stores an Ooni, I could be tempted to get one.Really quite impressed with it for the money (£250). Plenty storage, towel rail, hooks for tools etc. Bug enough storage for the patio gas bottle aswell
Small report back on the Gozney Dome - 6 pizza sessions in (so probably 10 pizzas made), cooked chicken, roasted crushed potatoes with Garlic butter etc etc .
I’m completely sold. When you add up the accessories it is absurd how much I’ve spent on it but everything feels solid and made to last. I love the attention to detail in the messaging on the packaging as you open up that £50 pizza rocker etc.
Haven’t cooked with wood yet so going to get family round to justify the time to do it and give it a go.
I’m completely sold. When you add up the accessories it is absurd how much I’ve spent on it but everything feels solid and made to last. I love the attention to detail in the messaging on the packaging as you open up that £50 pizza rocker etc.
Haven’t cooked with wood yet so going to get family round to justify the time to do it and give it a go.
CooperS said:
I’m completely sold. When you add up the accessories it is absurd how much I’ve spent
When I did my 28 pizza session at the street party, loads of people were asking me "how much".Before my ooni I go to the nearby pizza van.
I reckon I used to spend 30-40 quid on pizzas for the family on a saturday night - 3 pizzas and a garlic bread, maybe 4 pizzas.
It was a 15 minute drive each way, and the pizzas were always cooling off buy the time I got home.
So 40 quid for lukewarm pizza.
An Ooni pizza, if you buy their dough, costs £1.66. Plus pellets - but I use the wolesley bag which is both cheap and massive.
And then toppings - which aren't expensive either.
And then the pizza's are served super fresh straight from oven to plate.
So I reckon we're getting better pizzas for a lot less money than we used to pay - and those savings go into the cost of the kit we bought.
I think it works out pretty well.
Arnold Cunningham said:
An Ooni pizza, if you buy their dough, costs £1.66. Plus pellets - but I use the wolesley bag which is both cheap and massive.
And then toppings - which aren't expensive either.
I've worked out our pizzas cost about £70p each all in (Dough, toppings, Gas) although we tend to eat 3 between 2 people. And then toppings - which aren't expensive either.
Nearest nicer pizza place makes pizzas from the 90s and they are £11-13 each!!
Only problem is, every time people come over, they demand pizza so we make a lot of 70p pizzas a month
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