Pizza Oven Thread

[pokethepope]

Scabutz said:

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

https://www.recipetineats.com/spicy-firecracker-be...

[Scabutz]

pokethepope said:

Scabutz said:

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

https://www.recipetineats.com/spicy-firecracker-be...

Sweet. Thank you my man. Looks like that could have many applications, including as an addition to a lunch time salad.

[WindyCommon]

Stevil said:

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.

It’s a gas-fired Koda 16, the stone is around 350degC. There may have been too much loose semolina, but we tend to build pizzas direct on our kitchen worktop so use a fair bit to ensure they don’t stick. Works perfectly with polenta, so I’ll stick to that.

[Greshamst]

I tried my friends koda 16 and had issues with garlic butter catching fire, and crusts catching fire.

Found it a bit too powerful to be honest.

[Terry Winks]

Well I hadn’t made pizza for about a year since having to move and leaving my oven behind! So what did I decide to do? Make it for a mates 40th and spin out about 25! Found a Big Horn on marketplace for £60 and got to it. Coming from a big oven to fking around with pellets is a right pain in the ass when you’ve got to keep it going all afternoon, but we got there!

Some of the better ones

[hotchy]

Scabutz said:

pokethepope said:

Scabutz said:

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

https://www.recipetineats.com/spicy-firecracker-be...

Sweet. Thank you my man. Looks like that could have many applications, including as an addition to a lunch time salad.

Yea thats the one. It's surprisingly lovely. I couldn't even freeze any because I ate most of it before it made its way to the pizza... oops

[simon_harris]

WindyCommon said:

It’s a gas-fired Koda 16, the stone is around 350degC. There may have been too much loose semolina, but we tend to build pizzas direct on our kitchen worktop so use a fair bit to ensure they don’t stick. Works perfectly with polenta, so I’ll stick to that.

My floor is generally around 400c, usually a bit over that. Pizza dough is done on the worktop before being transferred to a lightly semolina dusted wood peel. Pizza's are dressed on the peel before going into the oven so there generally isn't much semolina that hits the oven floor. I also sweep between each pizza to get rid of any build up and then every 3rd or 4th pizza I'll bring some coals across the floor to put some heat back in (though you won't need that in a koda oven)

[Freakuk]

WindyCommon said:

Stevil said:

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.

It’s a gas-fired Koda 16, the stone is around 350degC. There may have been too much loose semolina, but we tend to build pizzas direct on our kitchen worktop so use a fair bit to ensure they don’t stick. Works perfectly with polenta, so I’ll stick to that.

I build my pizza's on the peel (wooden), the peel has a slight dusting of semolina and I brush most of it off with my hand, you barely need any for 1-2 pizza's on the same peel.

Stone needs to be 430C in the centre on the Ooni, I assume you have an IR thermometer to check this, that will generally mean the back of the stone is hotter and the front cooler, thus turning every 20-30 seconds.

[hotchy]

simon_harris said:

WindyCommon said:

It’s a gas-fired Koda 16, the stone is around 350degC. There may have been too much loose semolina, but we tend to build pizzas direct on our kitchen worktop so use a fair bit to ensure they don’t stick. Works perfectly with polenta, so I’ll stick to that.

My floor is generally around 400c, usually a bit over that. Pizza dough is done on the worktop before being transferred to a lightly semolina dusted wood peel. Pizza's are dressed on the peel before going into the oven so there generally isn't much semolina that hits the oven floor. I also sweep between each pizza to get rid of any build up and then every 3rd or 4th pizza I'll bring some coals across the floor to put some heat back in (though you won't need that in a koda oven)

What do you use to brush the stone? I need to get a brush that isn't a broom and would burst into flames haha

[simon_harris]

something like this

https://www.amazon.co.uk/Garden-Secrets-Handle-Bri...

[Nemophilist]

We went to look at the Roccbox today in the flesh after deciding to get a small gas pizza oven for some parties we have coming up.

We haven’t been able to find any shops with ooni’s on show nearby.

We had made our mind up on the Roccbox initially just from online reviews but the 20% discounts currently on for the ooonis make them considerably cheaper at the moment - would we regret not going with Roccbox if we choose a cheaper Ooni?

[The Gauge]

Nemophilist said:

We went to look at the Roccbox today in the flesh after deciding to get a small gas pizza oven for some parties we have coming up.

We haven’t been able to find any shops with ooni’s on show nearby.

We had made our mind up on the Roccbox initially just from online reviews but the 20% discounts currently on for the ooonis make them considerably cheaper at the moment - would we regret not going with Roccbox if we choose a cheaper Ooni?

I've no experience of the Roccbox, but what ever you do don't get the wood pellet fuelled Ooni as they can be a bit of a pain to maintain temperature.

[Arnold Cunningham]

I use this peel to help minimise excess flour going in to the oven. It helps : https://www.amazon.co.uk/dp/B08YF7CW1C

[Arnold Cunningham]

hotchy said:

What do you use to brush the stone? I need to get a brush that isn't a broom and would burst into flames haha

I use one like this : https://www.argos.co.uk/product/2008945

[CooperS]

Nemophilist said:

We went to look at the Roccbox today in the flesh after deciding to get a small gas pizza oven for some parties we have coming up.

We haven’t been able to find any shops with ooni’s on show nearby.

We had made our mind up on the Roccbox initially just from online reviews but the 20% discounts currently on for the ooonis make them considerably cheaper at the moment - would we regret not going with Roccbox if we choose a cheaper Ooni?

What ever you do don’t go wood pellet as friends say they’re a pain.

The other thing to consider is a lot of professional mobile catering firms use Roccoboxs (please note I’m biased as I have a Gozney Dome and after a year still love it).

[48Valves]

CooperS said:

Nemophilist said:

We went to look at the Roccbox today in the flesh after deciding to get a small gas pizza oven for some parties we have coming up.

We haven’t been able to find any shops with ooni’s on show nearby.

We had made our mind up on the Roccbox initially just from online reviews but the 20% discounts currently on for the ooonis make them considerably cheaper at the moment - would we regret not going with Roccbox if we choose a cheaper Ooni?

What ever you do don’t go wood pellet as friends say they’re a pain.

The other thing to consider is a lot of professional mobile catering firms use Roccoboxs (please note I’m biased as I have a Gozney Dome and after a year still love it).

Get a Roccbox, you won’t regret it. They aren’t as wide as some of the other brands, however it is a phenomenal bit of kit.
As mentioned, don’t bother with the wood burner. It’s a faff and doesn’t add any to the flavour.

[Joe M]

Gas ooni or rocbox, you won't be disappointed either way.
My vote is ooni koda 16 for the extra space.

[Terry Winks]

Yep, I have a full size brick pizza oven, but used an Ooni type oven for a friends birthday party. Pellets are a royal pain in the ass, keeping the fire going to timings between pizzas (I had to make 25, euurgh) with a gas burner it would have been a breeze, and if I had one I wouldn't entertain it without.

[Nemophilist]

Thanks for the recommendations. Will get purchasing

[Freakuk]

Dough question...

Not sure what's going on at the moment, only just started using the pizza oven in the last few weeks since last autumn and my dough doesn't seem as good as it was last year, but nothing has changed.

I use 00 Caputo red flour, pizza app...

270g balls
65% hydration

I mix, then knead the dough for 10 mins, let is rest at RT for about an hour then in the fridge for 24-28 hours, ball up and then at RT for a further 4 hours.

There doesn't seem to be a huge crust etc, although nothing has changed.

I read on FB last night someone followed the below for their dough.

Mix and leave to stand for 30 mins
Knead for 6 mins
Leave to stand for another 30 mins
Knead again for 6 mins
Leave to prove in fridge.

Anyone have ideas why I am having problems? Does my method or the other method sound right/wrong?

Tips?