Pizza ovens

Johnny_Fontane wrote: »

There seems to be an obsession to get 500c, but genuinely at those temps, I believe its a little too hot and you might get charred (burned) bases.

I find anywhere between 430 and 460 is the sweet spot, have launched at just under 500 before and it ends up in a burnt base very quickly.

Comerman wrote: »

Didn't get great reviews on https://www.amazon.co.uk/Hacienda-Multifunction-Fired-Black-56173/product-reviews/B00XWC2088

Also I think think I saw similar in the Range or somewhere and it's a very flimsy thing which I don't think would retain heat very well. I was going to get one too with the idea that if it didn't cook pizza's it would make a grand patio heater :-)

agreed, wouldnt go near the thing

mcbert wrote: »

Can anyone comment on the ones coming to Lidl? Nothing fancy I'm sure, but would it be a worth or a waste of time?



Thanks.

I was all set to head to Lidl early on Thursday and buy one of these 3 in 1 pizza oven smokers, and stumbled across this thread. Having read all 57 pages of the thread, and researching a lot online, I'm now certain I won't be getting one and that it's a waste of money!

I'm making my own dough and sauce for the past year, cooking on baking paper on a stone in conventional electric oven at max 250c. The results are good and friends and family love it, but I'm thinking now it's time to either invest in an Ooni Kona or build my own wood fired oven. Building might be too ambitious for a few years with two kiddies under 4!

One question I saw asked a good few pages back (but don't remember seeing an answer) was if anyone had bought the Kona 30 or 50 mBar and just changed the regulator to a 37mBar. Did Ooni say this was ok to do?

The 37 is currently only delivering in September according to Ooni website, whereas 30 is end of July.

Hi folks, I finally found some wheat gluten and want to give it a go but how much do you add to your flour? Is there a certain percentage maybe?

mcbert wrote: »

Can anyone comment on the ones coming to Lidl? Nothing fancy I'm sure, but would it be a worth or a waste of time?

https://www.lidl.ie/en/p/summer-bbq/freestanding-outdoor-multi-function-oven-bbq-pizza-oven/p44397

Thanks.

Has been discussed a few times in this thread, not worth buying

Does that wheat gluten affect the flavour or texture of the dough?

Comerman wrote: »

Thanks rubadub
For 2 (large) 56% hydration
I use 387g pizza flour
217ml water
7.7g salt
0.7g dried yeast
7.7g sugar

I think your calculator says use 11g if I've used it right

The calculator had example figures put in already, you have to change it to your own.

Your 11g figure was outputted using their examples (unless by coincidence it did happen to be the same)

i.e. it said its own flour was 12.6% and its gluten was 66.7%

Holland and barrett gluten is 81%
https://www.hollandandbarrett.ie/shop/product/holland-barrett-vital-wheat-gluten-60007422?skuid=007422

So you would need only 9grams if your flour was 12.6% and you wanted it to be as high as 14.2%

12.6% is high enough already.

Odlums strong flour is 12.1%

This pizza flour is only 11.2%
https://collect.pallasfoods.com/pizza-00-flour-fast-proving-1x10-kg-490312.html

Some here might have recommendations, I do not really know myself, just know how to check the calculations!

mooseknunkle wrote: »

Which oven did you get?,i got the Karu myself a few weeks ago and i bought this table in Ikea its perfect for it i actually got two tables but the other one looks like its out of stock.

https://www.ikea.com/ie/en/p/aepplaroe-klasen-storage-cabinet-outdoor-brown-stained-stainless-steel-colour-s09129999/

Cheers. I got the Fyra but I need something a bit bigger as Ive a Weber smoker and Im always stuck for a place to put down the lid, rack etc when Im moving stuff about.

I need a 4 or 5 foot wide catering type table. A fold up maybe. Think Woodies do them cheap.

Anyone seeing any movement on their order for a koda from April 26 or just after? They shifted the shipping from mid June to early July a few weeks ago, so wondering if there is any movement.

Mick_g08 wrote: »

I was all set to head to Lidl early on Thursday and buy one of these 3 in 1 pizza oven smokers, and stumbled across this thread. Having read all 57 pages of the thread, and researching a lot online, I'm now certain I won't be getting one and that it's a waste of money!

I'm making my own dough and sauce for the past year, cooking on baking paper on a stone in conventional electric oven at max 250c. The results are good and friends and family love it, but I'm thinking now it's time to either invest in an Ooni Kona or build my own wood fired oven. Building might be too ambitious for a few years with two kiddies under 4!

One question I saw asked a good few pages back (but don't remember seeing an answer) was if anyone had bought the Kona 30 or 50 mBar and just changed the regulator to a 37mBar. Did Ooni say this was ok to do?

The 37 is currently only delivering in September according to Ooni website, whereas 30 is end of July.

Received my roccbox this week and replaced the propane connector with butane. Works perfectly!

loyatemu wrote: »

But not before checking with gozney which says either is acceptable

You're rather missing the joke.

Search for "strickland propane"