Pizza Oven Thread

[simon_harris]

That looks bloody delicious.

[illmonkey]

Nom nom nom

[pidsy]

Ooni promising the future of pizza making will change in 13 days…

Very ominous and no doubt a new snazzy oven to shell out for.

[Big Stevie]

pidsy said:

Ooni promising the future of pizza making will change in 13 days…

Very ominous and no doubt a new snazzy oven to shell out for.

A rotating pizza stone would be nice please Ooni.

I bought a Chinese turntable for my Karu with was brilliant, but has now broken, possibly a wiring issue?

[giblet]

I’m still yet to install the turntable mod to mine. Need to pull my finger out.

Seems like the new Ooni announcement will be an electric oven

[Big Stevie]

giblet said:

I’m still yet to install the turntable mod to mine. Need to pull my finger out.

Seems like the new Ooni announcement will be an electric oven

I installed a rotating turntable into my Ooni 12, works brilliantly and means you don't have to keep turning the pizza, just launch it, turn it on and 60 secs later the pizza is done. Well I say works brilliantly, at the end of last summer it stopped working and haven't been able to inspect it yet to see why, hopefully just a loose wire or something.

Edited by Big Stevie on Sunday 26th February 19:31

[Big Stevie]

Big Stevie said:

I've just ordered a Keter Unity XL table for my patio and will use with my Ooni Karu 12, anyone else got one?

Whilst I'll be using this table for standing my Ooni 12 on, I'll also be using it with a gas burner I've just bought so I can cook other things along with pizza, particularly Chinese meals using a round bottomed wok. Bring on the summer

Foker 3200WOK 9kw triple ring gas wok burner...

Edited by Big Stevie on Sunday 26th February 19:41

[illmonkey]

Is there some easy conversion of room temp to fridge rise calculation?

The focaccia I make needs several hours of testing at room temp, but with going to work, I’d have to cook it at 11pm, then leave it out all night to cool.

I was thinking rather than leave it at room temp for 3-4 hours, I could fridge it overnight, then just take out an hours ahead of cooking.

Whatta think?

[AndyTR]

Big Stevie said:

AndyTR said:

Yes, I'm relatively impressed with it. Sturdy enough, but I got some rubber pads for my Roccbox from Etsy, stops the risk of the oven sliding off.

Nice one, thanks.

Think I’ll make an open fronted timber store to keep it in, then pull it out when needed. Will also look to see if I can fit swivel casters to it.

Do you leave yours out uncovered, wondering if the stainless top would suffer water marks?

I have it at the front of the barn and just open the doors when I use it. I will likely have it outside over the summer and have a cover that will fit the worktop.

[Big Stevie]

AndyTR said:

Big Stevie said:

AndyTR said:

Yes, I'm relatively impressed with it. Sturdy enough, but I got some rubber pads for my Roccbox from Etsy, stops the risk of the oven sliding off.

Nice one, thanks.

Think I’ll make an open fronted timber store to keep it in, then pull it out when needed. Will also look to see if I can fit swivel casters to it.

Do you leave yours out uncovered, wondering if the stainless top would suffer water marks?

I have it at the front of the barn and just open the doors when I use it. I will likely have it outside over the summer and have a cover that will fit the worktop.

I think having the table pretty much instantly accessible will be key for me.

I made a table the other year which has a stainless top, I keep it under a cover and due to it's large size it's stored out of sight from the house, but if I'm honest I find uncovering it, wheeling it out and then wheeling it back and covering it again feels more of an effort than it probably actually is, and so I don't use it as often as I would if it was left in situ.

I assumed that the Keter tables stainless top would show bad water marks if left out uncovered, so I have bought a cover for it but I plan to leave it out on the patio during the summer so it's always there ready to use.

[Mykap]

Big Stevie said:

I think having the table pretty much instantly accessible will be key for me.

I made a table the other year which has a stainless top, I keep it under a cover and due to it's large size it's stored out of sight from the house, but if I'm honest I find uncovering it, wheeling it out and then wheeling it back and covering it again feels more of an effort than it probably actually is, and so I don't use it as often as I would if it was left in situ.

I assumed that the Keter tables stainless top would show bad water marks if left out uncovered, so I have bought a cover for it but I plan to leave it out on the patio during the summer so it's always there ready to use.

I leave mine out uncovered here in Spain all the time. We do get heavy rain sometimes but the UV rays are a bigger problem. After 2 years its still as good as new.

I use a Roccbox which just fits sideways. I did put a trim along the back in case of it slipping in use.

[Big Stevie]

Mykap said:

I leave mine out uncovered here in Spain all the time. We do get heavy rain sometimes but the UV rays are a bigger problem. After 2 years its still as good as new.

I use a Roccbox which just fits sideways. I did put a trim along the back in case of it slipping in use.

Looks great, thank you.

[giblet]

Their own website leaked it a tad early

[pidsy]

That’s a bit spendy!

I’ll stick to standing in the garden in all weathers I think.

[number2]

With all these 'quick and clean ways', they're great if you just want to churn out a decent pizza with no theatre or enjoyment of the process, but I love all that.

The wood and the flames are part of it for me. It's not just about a decent pizza.

Others' views vary and that's totally fine of course, there's more than one approach people can enjoy .

Edit: there's an EV vs ICE equivalence joke in there somewhere .

Edited by number2 on Thursday 2nd March 17:35

[giblet]

There is a new Karu too with a glass door

[nebpor]

number2 said:

With all these 'quick and clean ways', they're great if you just want to churn out a decent pizza with no theatre or enjoyment of the process, but I love all that.

The wood and the flames are part of it for me. It's not just about a decent pizza.

Others' views vary and that's totally fine of course, there's more than one approach people can enjoy .

Edit: there's an EV vs ICE equivalence joke in there somewhere .

Edited by number2 on Thursday 2nd March 17:35

Spot on!

[Scabutz]

I haven't used my Ooni Karu during winter, mostly because of light rather than weather. The electric oven looks great but fk me it's expensive, way over priced I'm afraid.

[ColinGreaves]

nebpor said:

number2 said:

With all these 'quick and clean ways', they're great if you just want to churn out a decent pizza with no theatre or enjoyment of the process, but I love all that.

The wood and the flames are part of it for me. It's not just about a decent pizza.

Others' views vary and that's totally fine of course, there's more than one approach people can enjoy .

Edit: there's an EV vs ICE equivalence joke in there somewhere .

Edited by number2 on Thursday 2nd March 17:35

Spot on!

Yes that is an excellent point. Cooking should be fun after all and a shared experience.

[SuperCarrera]

At the cheaper end of the scale I bought one of these for use indoors during the colder months and it’s pretty good. Warms up in 5 mins and gives you a nice crispy pizza https://www.cooksprofessional.co.uk/product/cooks-...