Pizza ovens

Yes lots of videos out there on supporting a dome as you build from using a lattice on thin sticks, a large ball, creating a dome of sand and build on top etc etc.

My Ooni turned up yesterday, it was well worth the wait! Even with my shoite dough skills and dodgy peel launches we ate some really good pizza last night.

The best part is that the pizza will only get better with experience.

When did you order ?
According to their site I'm now stuck with June 29 dispatch at the earliest, having ordered April 26th

I don't suppose anyone would have a coupon, I saw them mentioned on thread before?

Thephantomsmask wrote: »

I don't suppose anyone would have a coupon, I saw them mentioned on thread before?

Try my referral code for 10% although I did already give it to someone so it may be used already.

https://go.referralcandy.com/share/NX9ZFML

Hey All. So, I bit the bullet and bought an Ooni Koda Gas Pizza oven. In my haste however I clicked on the 50mBar option, and the engagement from the Ooni help desk has been miserable. Poor guys are flat out and I’m getting no response. I was trying to exchange it before it shipped. I believe for Ireland it should have been a 37mBar version I ordered. It arrived today and I’m looking for your advice on two items (1) gas regulator – where can I get a gas cylinder in Dublin to fit this connection, or is it safe should I change it? If so, is that as easy as going down to Homebase and getting a new regulator. Any impact on the gas flow or safety? (2) canisters. What canisters would you recommend.

Faith wrote: »

So I took the suggestions on board from this thread, along with the pizza dough calculator. The calculator said to stick with 50-50% water for strong flour, but I decided to push it to 65% as I was oven cooking.

I honestly don’t know how you guys make it work at liquid levels that high (or higher) with strong flour. It was proper soupy, and I ended up just adding more and more flour to make it useable. I ended up with a very tasty dough, but while it was useable yesterday, by today it was terrible. If nothing else, it completely stuck to the pizza tray when it was cooked, and I practically had to chisel it off!

However, it’s not a total waste because I’ve ordered Tipo 00 flour and I’ll try again with that next week when it arrives.

The reason for lower % of water in strong flour is that it is not capable of absorbing higher % of water. Tipo 00 Flour can hence the 65% recommended amount on the dough calc. I have cooked pizzas in the oven with 50% using regular plain flower no problem.

I was sticking to 55% with strong flour and it worked out well. I use 65% when using tipo 00 flour as it can handle the higher amount. make sure to kneed the dough until its silky in texture and strong enough that you can push your finger in and it bounces back if this makes sense.

Regarding the pizza sticking to the tray a try add more flour to the bottom of the pizza dough when stretching it. you want a reasonable amount of flour on the bottom.

its trial and error and you will only find your way the more you make.

Dreena1984 wrote: »

Hey All. So, I bit the bullet and bought an Ooni Koda Gas Pizza oven. In my haste however I clicked on the 50mBar option, and the engagement from the Ooni help desk has been miserable. Poor guys are flat out and I’m getting no response. I was trying to exchange it before it shipped. I believe for Ireland it should have been a 37mBar version I ordered. It arrived today and I’m looking for your advice on two items (1) gas regulator – where can I get a gas cylinder in Dublin to fit this connection, or is it safe should I change it? If so, is that as easy as going down to Homebase and getting a new regulator. Any impact on the gas flow or safety? (2) canisters. What canisters would you recommend.

Have you tried asking Ooni for a direct swap of the regulators?

If you're going to do a DIY fix its probably best to ask that question over on the plumbing and heating forum as theres posters there knowledgeable about all things gas. Though I wold ask Ooni first to do a swap as any DIY fix will invalidate the warranty. Whatever you do be certain it is safe

So, I finally got the Koda oven delivered.

Here's the outcomes so far

Dreena1984 wrote: »

Thank you. I’ve been trying to get through to the Ooni team but they are snowed under. No response in a week. Good shout on the Gas/Plumbing point. Will check it out.

There is an on-line chat option on their website. It's obviously a farmed-out service as they have no access to Ooni's database but they may be able to escalate your problem to someone who could help.

Ryath wrote: »

Which model did you order? No sign of my Karu to ship yet, ordered 22nd April shipping late May.

Expected shipping date was accurate finally dispatched this morning. With DPD not on tracker yet but slim chance I'll have it before weekend.

Is it worth waiting for the Karu or frya for wood-fired? or grab the Koda seeing that it's available now?

Ryath wrote: »

Expected shipping date was accurate finally dispatched this morning. With DPD not on tracker yet but slim chance I'll have it before weekend.

Took 2 days to arrive to Dublin from initial shipping mail. You might be lucky! Gods speed! PS the tracker link doesn’t work. I got a text with estimated time that day it would be delivered.

First try. I knew it will cook fast but it was still faster than expected.