Pizza ovens

molly09 · 13-06-2016 9:49pm #1

I am just wondering has anyone ever tried one of these small kitchen ones that are available on Amazon like the https://www.amazon.co.uk/Giles-Posner-Stonebake-Pizza-Oven/dp/B0018812R8

If so are they worth it?

fred funk }{ · 14-06-2016 11:24pm

molly09 wrote: »

I am just wondering has anyone ever tried one of these small kitchen ones that are available on Amazon like the https://www.amazon.co.uk/Giles-Posner-Stonebake-Pizza-Oven/dp/B0018812R8

If so are they worth it?

Only gets to about 200C. That's no where near hot enough for a pizza oven.

stevek93 · 14-06-2016 11:28pm

fred funk }{ wrote: »

Only gets to about 200C. That's no where near hot enough for a pizza oven.

Jasus what temperature do you cook your pizzas at? :eek:

curiousb · 15-06-2016 9:07am

stevek93 wrote: »

Jasus what temperature do you cook your pizzas at? :eek:

I get my clay cob pizza oven up to about 400-450 centigrade to cook pizza! It cooks in about 90 seconds and is the best pizza I have ever had (imho!).

Tree · 15-06-2016 10:49am

stevek93 wrote: »

Jasus what temperature do you cook your pizzas at? :eek:

I cook mine in a 250°C oven on a pizza stone I let get hot for 20 minutes.

OP is probably better off dropping money on a pizza stone or a pizza steel . Or getting one of those cute outdoor ones like the uuni (damn, I'd love the space / money)

curiousb · 15-06-2016 10:55am

Best way to simulate a pizza cooked at really high temperature is to 'fry' it!

1. Heat your frying pan on full heat for about 10 minutes until it is screaming hot.
Don't put any oil on it, keep it dry.
2. At the same time, put the grill on up full.
3. after 10 minutes, put the pizza base on the frying pan and start adding the toppings.
4. After a few minutes, the base will be well cooked.
5. Pop the frying pan under the grill and again, in a few minutes, the toppings will have cooked.

Obviously make sure the handle of the frying pan in metal, not plastic!

Cooking this way does it at a much higher temperature than you will get in an oven. I have tried it and found it brilliant. Not as good as in the outdoor wood fired oven, but a close second.

I got this method from the book 'Pizza Pilgrims' by James and Thom Elliot.

This works especially well with home made bases.

Muahahaha · 22-06-2016 1:28am

OP I researched this before and concluded that the best in counter top pizza ovens is the G3 Ferrari which is an Italian brand used by a lot of Italians. It gets up to 390 degrees C which is pretty stunning for a counter top device. They're about €100 on Amazon and get very good reviews. I've seen them on sale when on holidays in Italy last year for €80 and would have bought one only for the bulk getting it home.
I'm planning on buying one when I move house later this year. If you do get one or something similar please post back a review

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pizza-Oven/dp/B002VA4CDI/ref=pd_sim_sbs_201_1?ie=UTF8&dpID=51J5MOcmr-L&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=1VE6MS5T3Z7HMHGXWR6X

Also just to add I've read that to get great pizza the temperature is very important. Wood fired ovens run at about 600-700 degrees C, unless you spend a lot of money thats not achievable. However with counter top machines 400 degrees is achievable and you should get should get some pretty good results from that, at least a few notches up from using a conventional 250 deg oven.

arian · 22-06-2016 8:38am

You can buy the Ferrari G3 direct from Amazon Italy for €80. Not sure if you need Prime for free delivery.

Search for item B002VA4CDI on amazon.it (I'm not allowed to post links).

vicwatson · 24-06-2016 5:54pm

Anyone get one of those pizza ovens from Aldi? If so are they any use?

curiousb · 24-06-2016 6:24pm

A friend of mine got one and says it works very well. Didn't get too hot the first time when he used charcoal, but he used wood the second time and got the temp. up to about 350C I think. It seems sturdy enough.

maximum12 · 25-06-2016 7:23pm

Best method I've found is pizza stone inside a gas barbecue. Turn all the burners up full whack. Preheat it for 10-15 mins. I do pizza like this all year round. Base will be crispy. Sometimes I turn down the middle burner directly underneath the stone if the base starts to burn.

Calibos · 12-07-2016 1:06am

Muahahaha wrote: »

OP I researched this before and concluded that the best in counter top pizza ovens is the G3 Ferrari which is an Italian brand used by a lot of Italians. It gets up to 390 degrees C which is pretty stunning for a counter top device. They're about €100 on Amazon and get very good reviews. I've seen them on sale when on holidays in Italy last year for €80 and would have bought one only for the bulk getting it home.
I'm planning on buying one when I move house later this year. If you do get one or something similar please post back a review

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pizza-Oven/dp/B002VA4CDI/ref=pd_sim_sbs_201_1?ie=UTF8&dpID=51J5MOcmr-L&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=1VE6MS5T3Z7HMHGXWR6X

Also just to add I've read that to get great pizza the temperature is very important. Wood fired ovens run at about 600-700 degrees C, unless you spend a lot of money thats not achievable. However with counter top machines 400 degrees is achievable and you should get should get some pretty good results from that, at least a few notches up from using a conventional 250 deg oven.

Sounds like just the ticket for us. Can't imagine enjoying the hassle of making my own bases though. Is there any Irish supermarkets or online stores selling premade dough bases/rolls you'd recommend?

Oat23 · 12-07-2016 7:01am

I purchased the G3 Ferrari (black model) last August from amazon.it and it's one of the best investments I've made. If you like a proper pizza you get at an Italian restaurant, it pays for itself after a short while.

This was one of my early attempts at making a pizza myself and it turned out great despite my inexperience.

I've tried 5-6 different flours since last August, but Caputo's 00 flour is by far the best I have tried. That is the flour used in Italy and any decent pizza place, but it can be hard to get in Ireland. There might be a place in Dublin but over here it was impossible to find. After buying a kilo online to try (and loving it) I bought a 25kg bag for €48 delivered. 25kg will make about 140 pizzas so it's not too bad. The normal flour you buy here isn't terrible or anything, but the 00 flour is far superior for making pizza in a machine like this. I used to pay €12.50 for a 12" pizza from an Italian restaurant here, but now I can make my own and the machine + flour has paid for itself already.

After letting the G3 heat on setting 2.5 for 8 mins, I put the pizza on and crank the heat setting up to 3. 4 minutes and it's done.

OU812 · 07-04-2017 8:54pm

Any idea what the largest size pizza you can do on these are?

kylith · 08-04-2017 11:26am

Calibos wrote: »

Sounds like just the ticket for us. Can't imagine enjoying the hassle of making my own bases though. Is there any Irish supermarkets or online stores selling premade dough bases/rolls you'd recommend?

You can get pre-made ones in Lidl but, frankly, I wouldn't bother. Below is my go-to recipe for bread that I also use for pizza (it needs to be started the night before):
3 cups flour
1.5 cups hot water
1 tsp yeast
0.5 tsp salt
Put all in bowl, mix, cover and put somewhere warm. Then leave it alone for 12-18 hours. When you're ready to cook turn it out onto a floured surface, divide up, and use the cooking method below.

My brother swears by Paul Hollywood's ciabatta dough recipe, but I don't have a mixer and kneading that by hand is a pain I don't need.

curiousb wrote: »

Best way to simulate a pizza cooked at really high temperature is to 'fry' it!

1. Heat your frying pan on full heat for about 10 minutes until it is screaming hot.
Don't put any oil on it, keep it dry.
2. At the same time, put the grill on up full.
3. after 10 minutes, put the pizza base on the frying pan and start adding the toppings.
4. After a few minutes, the base will be well cooked.
5. Pop the frying pan under the grill and again, in a few minutes, the toppings will have cooked.

Obviously make sure the handle of the frying pan in metal, not plastic!

Cooking this way does it at a much higher temperature than you will get in an oven. I have tried it and found it brilliant. Not as good as in the outdoor wood fired oven, but a close second.

I got this method from the book 'Pizza Pilgrims' by James and Thom Elliot.

This works especially well with home made bases.

This is what I do and it's great but you have to be careful with the dough. If it's too thick it won't cook all the way through.

arian · 08-04-2017 6:00pm

arian wrote: »

You can buy the Ferrari G3 direct from Amazon Italy for â‚¬80. Not sure if you need Prime for free delivery.

Search for item B002VA4CDI on amazon.it (I'm not allowed to post links).

But now I can post links

https://www.amazon.it/G3-Ferrari-Express-G10006-Fornetto/dp/B002VA4CDI/

E70 at the moment.

OU812 · 08-04-2017 6:47pm

arian wrote: »

But now I can post links
https://www.amazon.it/G3-Ferrari-Express-G10006-Fornetto/dp/B002VA4CDI/

E70 at the moment.

Whats the difference between that one & the one for â‚¬120?

SmallTeapot · 08-04-2017 7:01pm

arian wrote: »

But now I can post links
https://www.amazon.it/G3-Ferrari-Express-G10006-Fornetto/dp/B002VA4CDI/

E70 at the moment.

Thanks for the link

Does this one ship with a British standard or Italian standard plug do you know?

arian · 08-04-2017 8:00pm

SmallTeapot wrote: »

Thanks for the link

Does this one ship with a British standard or Italian standard plug do you know?

I think it comes with a continental two-pin job. Cut it off and fit a proper plug

OU812 · 19-04-2017 2:23pm

Have one of these on the way due to arrive Friday. Anyone got a decent dough recipe that I can do today & let cold ferment until then? Want to have that bubbly blackened crust

Gloomtastic! · 19-04-2017 8:16pm

OU812 wrote: »

Have one of these on the way due to arrive Friday. Anyone got a decent dough recipe that I can do today & let cold ferment until then? Want to have that bubbly blackened crust

Here's Jamie's Oliver's recipe which works well with a cold ferment. I use the tipo/semolina combo

1 kg white bread flour or Tipo '00' flour , or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour.
1 teaspoon fine sea salt.
2 x 7 g dried yeast sachets.
1 tablespoon golden caster sugar.
4 tablespoons extra virgin olive oil.
650ml lukewarm water

OU812 · 19-04-2017 8:21pm

Thanks Gloomtastic. Have you tried this? Seems like a lot of yeast.

I made a quick dough today that I found online.

500g Tipo 00
2g sea salt
1g yeast
350g water

It's bulk fermenting right now, will go into the fridge tomorrow. I also made the same dough with ordinary flour as I'd no 00 & then got annoyed with myself for not getting the proper one

Gloomtastic! · 19-04-2017 8:31pm

OU812 wrote: »

Thanks Gloomtastic. Have you tried this? Seems like a lot of yeast.

I made a quick dough today that I found online.

500g Tipo 00
2g sea salt
1g yeast
350g water

It's bulk fermenting right now, will go into the fridge tomorrow. I also made the same dough with ordinary flour as I'd no 00 & then got annoyed with myself for not getting the proper one

Unless it's fresh, 1g of yeast is pretty minimal. Jamie's recipe is for twice the quantity of flour

ZaffizaKunt · 19-04-2017 8:40pm

maximum12 wrote: »

Best method I've found is pizza stone inside a gas barbecue. Turn all the burners up full whack. Preheat it for 10-15 mins. I do pizza like this all year round. Base will be crispy. Sometimes I turn down the middle burner directly underneath the stone if the base starts to burn.

I do this too all year round. Ramp the BBQ up to 350c with the pizza stone inside and the pizza is done in a couple of minutes.

OU812 · 20-04-2017 9:04pm

Pizz oven arrived this morning. Had some dough made, although I wanted to keep it for 72 hours, the temptation was too great to try it out tonight.

Baked for 5 minutes, very happy with spring & charring. This thing gets really hot. The dough I used was just plain all purpose flour & I'll be trying it on Saturday with my 00 Dough.

The unit is a "Giles & Polsner" one which appears to be the same (Heats to 400? & is 1,200 Watts) as the Ferrari model under an "English" brand & costs just ?43 Delivered.

vicwatson · 20-04-2017 11:00pm

How long does it take to get to cooking temp?

OU812 · 21-04-2017 12:14am

vicwatson wrote: »

How long does it take to get to cooking temp?

7 minutes. (10 the first time to burn off oils on the elements)

vicwatson · 21-04-2017 12:46am

Will you post some pics of the pizzas you make with the OO flour? Cheers

ZaffizaKunt · 21-04-2017 10:38am

OU812 wrote: »

The unit is a "Giles & Polsner" one which appears to be the same (Heats to 400? & is 1,200 Watts) as the Ferrari model under an "English" brand & costs just ?43 Delivered.

That's incredibly cheap, sounds like a great bargain if it works well. My pizza stone and paddle on their own cost that much!!

OU812 · 21-04-2017 11:24am

ZaffizaKunt wrote: »

That's incredibly cheap, sounds like a great bargain if it works well. My pizza stone and paddle on their own cost that much!!

Based on last night's practise run, it's an absolute bargain. Was very happy with the result. Looking forward to to 00 dough as even the feel of the raw dough is a totally different experience.

OU812 · 22-04-2017 4:06pm

00 dough as requested (lunchtime pizzas)

Taste was improved considerably. Charring happened faster. This pizza was on for 5 mins (timed), the others came off after 4.5 as the kids didn't like the "burnt bits". Spring was better than it looked in the image as there were great bubbles all over the crust, just not where I cut.

Funnily enough, the kids preferred the plain flour dough rather than the 00.

vicwatson · 23-04-2017 10:37am

Mods can you please fix these pictures, as I dont have a 55" screen

arian · 23-04-2017 11:06am

vicwatson wrote: »

Mods can you please fix these pictures, as I dont have a 55" screen

If you're using Firefox, try the Image Zoom extension. Any size screen you want

Dial Hard · 23-04-2017 12:26pm

OU812 wrote: »

the kids didn't like the "burnt bits".

Funnily enough, the kids preferred the plain flour dough rather than the 00.

Disown them immediately!

Muahahaha · 26-04-2017 12:10am

Just pulled the trigger on one of these. Had been meaning to get one for ages. £43 is a bargain I couldnt resist. I would imagine they are really decent for making naan bread too, Ive tried doing it in the oven before and it gets nowhere near the temperature you need for baking naan with lots of spring and bubble

Thanks for the inspiration OU812

Dial Hard · 26-04-2017 11:01am

Muahahaha wrote:

Just pulled the trigger on one of these. Had been meaning to get one for ages. Â£43 is a bargain I couldnt resist. I would imagine they are really decent for making naan bread too, Ive tried doing it in the oven before and it gets nowhere near the temperature you need for baking naan with lots of spring and bubble

I'm dangerously close to buying one after Oui's posts. Trying to resist as I'll be washing myself with a rag on a stick in no time if I get one.

Muahahaha · 08-05-2017 2:25pm

Just had my first weekend with the Giles and Posner pizza oven OU812 linked earlier.

What can I say except its a fantastic piece of equipment. I had shopped in the Italian food store in Smithfield on Wednesday getting 00 flour and a few tins of San Marzano tomatoes which seem to be the bible for topping Italian style pizza. I left the dough ferment in the fridge till Saturday and then cranked up the pizza oven for 15 minutes to get rid of the oils on the elements While waiting for it to cool down I sweated some garlic and diced onion on a low heat and then added the San Marzano tomatoes, a dash of Worcestershire and simmered for a few minutes before adding a few ripped leaves of basil. The dough was topped with the sauce, mozzarella and pancetta. Used the pizza paddles to slap it on the stone and left it cook for 3 minutes then turned the pizza and baked for another two. Finished it off with a bit more fresh basil.

The taste was absolutely divine. The 3 day cold ferment in the fridge adds excellent flavour while the oven itself produced a pizza with a uniform base and a crust with big air pockets inside. I was seriously impressed and for 50 euro it is an proper bargain imo. You get results you just cant get in a conventional 250 degree oven. This oven makes pizza of restaurant quality.

So Im happy out with the purchase. This weekend will be a curry one so Im going to try it out to make naan bread which is another dough that really benefits from high temperatures. Looking forward to it already.

Jap Sigh! · 08-05-2017 5:33pm

Has anyone got a link for the pizza @ €42 delivered, they seem to be over €50 on my a my amazon.

Thank you.

maximo31 · 09-05-2017 8:46am

Just purchased 1 of the Giles & Posner. Couldn't resist!!

GY A1 · 09-05-2017 9:17am

does this one heat to 400'C same as the G3
cheers

Quote:
Originally Posted by OU812 View Post
The unit is a "Giles & Polsner" one which appears to be the same (Heats to 400? & is 1,200 Watts) as the Ferrari model under an "English" brand & costs just ?43 Delivered.
That's incredibly cheap, sounds like a great bargain if it works well. My pizza stone and paddle on their own cost that much!!

ZaffizaKunt wrote: »

That's incredibly cheap, sounds like a great bargain if it works well. My pizza stone and paddle on their own cost that much!!

SteelyDanJalapeno · 09-05-2017 9:36am

where can I get it for 43 euro?

WhatsGoingOn2 · 16-05-2017 10:01pm

TiltedBrain wrote: »

where can I get it for 43 euro?

It is £43 here
https://m.iwantoneofthose.com/kitchen-appliances/giles-posner-ek2309-bella-pizza-maker/11327227.html

Muahahaha · 16-05-2017 10:19pm

Made garlic butter and coriander naan breads last weekend using this pizza oven. The heat in it delivered giant air pockets in the bread as naan should have. Was very impressed with how they turned out. Gonna try it for other flatbreads soon like chapati and roti

WhatsGoingOn2 · 16-05-2017 10:53pm

Muahahaha wrote: »

Made garlic butter and coriander naan breads last weekend using this pizza oven. The heat in it delivered giant air pockets in the bread as naan should have. Was very impressed with how they turned out. Gonna try it for other flatbreads soon like chapati and roti

Looks great, can you share the recipe please?

OU812 · 16-05-2017 10:54pm

Anyone have an issue with burnt stuff on the stone? I've got scorching from flour, cornmeal, cheese & juice from sweetcorn etc if items fell off the pizza. This is now causing an unpleasant scorched taste & blackened bases.

Is there any way of cleaning the stone without damaging it?

Muahahaha · 16-05-2017 11:32pm

WhatsGoingOn2 wrote: »

Looks great, can you share the recipe please?

I used this one here
https://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/02/how-to-make-perfect-naan-bread-recipe

(Makes 6-8)

1.5 tsp fast-action yeast

1 tsp sugar

150ml warm water

300g strong white bread flour, plus extra to dust

1 tsp salt

5 tbsp natural yoghurt

2 tbsp melted ghee or butter, plus extra to brush

A little vegetable oil, to grease

1 tsp nigella (black onion), sesame or poppy seeds (optional)

Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth.

Put the flour and salt into a large mixing bowl and whisk to combine. Stir the yoghurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry. Tip out on a lightly floured surface and knead for about five minutes until smooth and a little less sticky, then put in a large, lightly oiled bowl and turn to coat. Cover and leave in a draught-free place (the airing cupboard, or an unlit oven) until doubled in size: roughly 90–120 minutes.

Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls (or six if you have a particularly large frying pan). Meanwhile, heat a non-stick frying pan over a very high heat for five minutes and put the oven on low. Prepare the melted ghee and any seeds to garnish.

Flatten one of the balls and prod or roll it into a flat circle, slightly thicker around the edge. Pick it up by the top to stretch it slightly into a teardrop shape, then put it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining.

Brush with melted ghee and sprinkle with seeds, if using, and put in the oven to keep warm while you make the other breads.

It is a very sticky dough so you might need a few dustings of flour to be able to knead it properly.

CJhaughey · 17-05-2017 10:44am

OU812 wrote: »

Anyone have an issue with burnt stuff on the stone? I've got scorching from flour, cornmeal, cheese & juice from sweetcorn etc if items fell off the pizza. This is now causing an unpleasant scorched taste & blackened bases.

Is there any way of cleaning the stone without damaging it?

Buy a wirebrush and scrub the hell out of the stone.
I used to work for a pizza place with a wood fired oven and thats how we cleaned the base stone.
Let it get very hot empty and you'll turn all the residue to ash which makes cleaning easier as well.

maximo31 · 19-05-2017 3:28pm

My advice on this would be to make sure to check inside the oven before turning on when you come in from an evening at the races and a few drinks!!:o

tmh106 · 19-05-2017 4:55pm

Anyone buy an ALDI Pizza Oven when they were last available? If yes, are you happy with it and would you recommend one?

They are available again next Thursday (https://www.aldi.ie/gardenline-pizza-oven/p/069953024639600). Thinking about buying one.

Gloomtastic! · 19-05-2017 5:41pm

tmh106 wrote: »

Anyone buy an ALDI Pizza Oven when they were last available? If yes, are you happy with it and would you recommend one?

They are available again next Thursday (https://www.aldi.ie/gardenline-pizza-oven/p/069953024639600). Thinking about buying one.

I haven't used it but with the heat all coming from below, how do you cook the toppings?

(I put a pizza stone on our gas BBQ and had to stick the pizza under the grill to finish cooking the top).

mpeter92 · 20-05-2017 2:06pm

I'm thinking about getting one of these myself. I assume you need to get a pizza peel to transfer to and from? Any recommendations where to get one?

Pizza ovens

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