Pizza Oven Thread

[oblio]

SuperCarrera said:

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-...

That looks remarkably like the G3 Ferrari...albeit a tad cheaper.

[Big Stevie]

Finally got the Keter table assembled and set up. Instructions were clear and only took approx 30mins. Would be a 15 min job if doing again...




The Ooni 12 fits inside the storage cupboard if Im prepared to tilt it on it side, got to watch the pizza stone doesn't move though, I've wedged it in place with a piece of polystyrene. I'm pleased that it all fits as I can store everything together for quick set up...




Room inside for the gas burner too...




I bought a £20 cover from Amazon for the table - Hoedia 52 Inch Outdoor Prep Table Cover for Keter Unity XL and gave it a coat of Fabsil to ensure it's waterproof. Fits perfectly and has a draw cord around the bottom that can be tightened to keep it in place..

Edited by Big Stevie on Wednesday 8th March 12:10

[mrkipling]

First wood fire of the year. Rain held off for a change, roll on the summer!

[giblet]

Woah. That looks superb!


This has to be the year that I start using my fill sized oven more

[simon_harris]

I tell myself this every year

[PT1984]

Just purchasing a gas attachment for the Karu but need to top up to get free postage.

For kebabs, steaks, burgers, is the flat or griddle better?

[Jambo85]

Tandoori fish and garlic naans done in the Uuni tonight, lovely!

[NaePasaran]

Anyone used the pre-made dough balls from Great Balls of Flour? Any good, or better just mastering my own?

[nebpor]

Jambo85 said:

Tandoori fish and garlic naans done in the Uuni tonight, lovely!

Nice!!!!

[justin220]

NaePasaran said:

Anyone used the pre-made dough balls from Great Balls of Flour? Any good, or better just mastering my own?

I use them all the time.. Fantastic!

[chinnyman]

Don't get me wrong Caputo is a food flour but I used Waitrose 00 Pasta flour and it was remarkably great for a same day dough.

[navmangt]

Do home ovens count? When we bought our new kitchen I made sure to get ovens that went to 300C with pizza making in mind and having just ran out of gas for the Ooni Pro I decided to make some indoor pizza. These were made with standard allison bread flour, slightly over proofed at 21 hours at room temp par baked in blue steel pans and then finished on the stone.

[nebpor]

That looks great! When we spec the kitchen I must look out for an oven with a high temp ....

[simon_harris]

I never thought about max temp of the kitchen oven before...

[GavC88]

Managed to win a Gozney Roccbox ‘signature edition’ pizza oven recently so have been trying my hand at pizzas..

So far only done the Jamie Oliver pizza dough that takes about an hour to prove - i’ll get into overnight dough when i am more organised, but the JO dough seems decent enough to me!

My question is this - every pizza i have cooked looks and tastes good, but they all have a fair anount of liquid on the top. How do you get it less ‘wet’?

Is it likely to be the tomato sauce or mozerella, or something else i am doing wrong?

(I left the base on this one a bit thick)

Ta

[Scabutz]

Nice. I've never won anything.

RE: wetness, cut the mozzarella early and pat it with kitchen towel, leave on plate in fridge uncovered for a while and pat dry again.

[gazapc]

GavC88 said:

My question is this - every pizza i have cooked looks and tastes good, but they all have a fair anount of liquid on the top. How do you get it less ‘wet’?

Is it likely to be the tomato sauce or mozerella, or something else i am doing wrong?

Are you using ordinary mozzarella that comes in a bag of liquid? If so, look out for the 'dry' blocks of mozzarella. They normally say something like for pizza on the front. A couple of brands in big supermarkets; Tesco even do an own brand pizza mozzarella block which is good value.

[Scabutz]

Got the oven out of storage as its such a nice day but just checked the dough I made earlier and it doesn't seem to have risen much.

I usually use dried but all they had was fast acting. Not sure if I've done something wrong but did the same as I always did.

[gotoPzero]

Re cheese if I am just cooking normal pizzas I use supermarket grated mozzarella. Aldi is decent.
Its faster, less mess and can resist the high temps ok (ish).

[thebraketester]