Pizza Oven Thread

[Joe M]

I've tried a few different mozzarella's, and always end up going back to a pre-grated 4-cheese, usually from asda or sainsburys.

[Greshamst]

I can twist the flame button on my roccbox, but if I push it in and try to twist to use the igniter then it won’t move an inch. Had to ignite it with a match.


Used two dough balls I had put in the freezer from an earlier batch. Frozen seems to get better leoparding on the crust.

Chorizo & Parmesan





Grilled peppers and wild garlic pesto

[Thisonepotato]

Just fired up my Koda 12 for the first time since receiving it as a present.

Used the Ooni package mix for the dough. Oven came up to temp and first pizza came out like a champ. The next two I struggled to get back on the peel to turn and they tore and burnt. The stone is now filthy.

I am guessing practice will make perfect.

Any tips on getting back on the peel to turn. I think I wasn’t deliberate enough (if that makes sense). I am using a wooden peel to launch and then a perforated metal
Peel to turn and retrieve.

[simon_harris]

If they are sticking then I would guess your stone isn’t hot enough.

[Scabutz]

Thisonepotato said:

Just fired up my Koda 12 for the first time since receiving it as a present.

Used the Ooni package mix for the dough. Oven came up to temp and first pizza came out like a champ. The next two I struggled to get back on the peel to turn and they tore and burnt. The stone is now filthy.

I am guessing practice will make perfect.

Any tips on getting back on the peel to turn. I think I wasn’t deliberate enough (if that makes sense). I am using a wooden peel to launch and then a perforated metal
Peel to turn and retrieve.

Firstly to clean it just get the oven as hot as you can and it will turn to Ash.

Getting it back on it needs the stone to be very hot and leave it till its crusted. Have you got a thermometer gun? You want the stone temp over 400 and then the base should crust quite quickly allowing you to turn.

[Thisonepotato]

Thanks. The stone was 450c on the centre. I think I didn’t leave it long enough before fiddling with it.

[Scabutz]

Thisonepotato said:

Thanks. The stone was 450c on the centre. I think I didn’t leave it long enough before fiddling with it.

Yeah its a bit of a dark art. Leave it too long and the crust facing the flame burns.

You'll get the knack of it.

[Stevil]

Also don't stretch your base too thin, easy to do if you're not stretching it evenly, plus don't load it up with loads of wet toppings or they'll seep through and make it stick.

[PT1984]

I am getting there with my dough and have learnt you really have to work it for a good 10 minutes before the first bulk prove. It’s then nice and elasticy (sp) and doesn’t tear when stretching or Turing on the peel. To better that you need a cold ferment for at least 48 hours to get the flavour.

I use the Stadler Made recipe.

[Freakuk]

GavC88 said:

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

If you're using fresh mozzarella in liquid, you need to remove, tear and leave on kitchen roll for a few hours in the fridge to soak un any excess liquid. Also less is more when it comes to toppings, so maybe use less tomato sauce also.

[simon_harris]

if you can get it then low moisture mozerella is great for Pizza ovens, I don't like using grated as it is covered in potatoe starch to stop it from sticking together in the bag. One thing to remember when cooking pizza's like this is that less is more, your pizza is typically going to be in the oven for 90-120 seconds, that isn't a lot of time for toppings to cook through, even more so if you have lots of them.

One thing to try is to pre-cook your toppings, for veggie guests I oven roast some veg while the oven is heating (I have a full blown WFO so it takes hours to get to temp) then essentially they just warm through when the pizza cooks and there is less liquid to contend with.

[sjg]

Block mozzarella is much better for pizza - Galbani Mozzarella Cucina or similar is in most supermarkets. Either grate it or chop into small cubes.

I normally cook down the sauce for a while to get some moisture out too.

[sidekickdmr]

Always had a brick pizza oven but we inherited this one with the house,

2 questions:

1. Anyone seen one like it before? Is it a recognised branded one or DIY?

2. The oven has a hole in the middle of the floor; perfectly round that drops to the area under the oven, never seen this before, any ideas?

For ash I assume, then you can sweep out underneath?

[Scabutz]

sidekickdmr said:

Always had a brick pizza oven but we inherited this one with the house,

2 questions:

1. Anyone seen one like it before? Is it a recognised branded one or DIY?

2. The oven has a hole in the middle of the floor; perfectly round that drops to the area under the oven, never seen this before, any ideas?

For ash I assume, then you can sweep out underneath?

Nice set up.

Before I bought my Ooni I did a fair bit of research on others and projects to build my own. Didn't see anything like that so I would guess that's a custom build.

Not sure on the hole, could possible be to accept a rotating pizza stone or like you say to sweep out ash.

[WindyCommon]

A new type of fail this evening. We used semolina rather than polenta for ensuring the pizza didn’t stick to the paddle etc. Semolina evidently has a MUCH lower burning temperature than polenta, so the pizzas basically set themselves on fire as soon as they were placed in he oven. Note to self: stick to polenta in future.

[simon_harris]

I always use semolina to stop it sticking, how hot is your oven getting?

[Stevil]

simon_harris said:

I always use semolina to stop it sticking, how hot is your oven getting?

Likewise, semolina here for me, but after having shaped the dough it all gets swept aside, so barely any ends up on the peel itself.

[sidekickdmr]

Semolina here too

[hotchy]

I finally created a pizza I adored. Best tasting pizza yet.

Fire cracker beef pizza. Mmmmm. Made spicy firecracker beef from ricepetineats, and imo for something so simple is honestly the best tasting mince dish iv ever had. Try it, and really caramelise it for maximum taste.

On the pizza with a circle of sricha sauce to finish and a mix of cheddar and mozzarella. Loved it.

[Scabutz]

Being lazy but do you have a link to the recipe?

I'm currently investigating eating spicy food and my anxiety levels and so far I have some decent n=1 results do a spicy pizza recipe will be a good addition