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Child Item

Pizza ovens

molly09

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?

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Muahahaha

enda1 wrote: »

I've one of these bad-boys that I use indoors for the moment until my proper bread oven is finished and it gives stunning results: https://www.effeuno.biz/en/20/commercial-electric-ovens-for-bakery-and-pizza/26/easy-pizza-line/261/one-pizza-oven

Looks good, seems like it is a heavy duty semi commercial pizza oven

How is your progress on the outdoor bread oven going, we're all waiting on pictures of the final job

joficeduns1

Any recommendations for pizza peel and turning peel? Have an Ooni 12 ordered but they're accessory prices are steep.

wandererz

joficeduns1 wrote: »

Any recommendations for pizza peel and turning peel? Have an Ooni 12 ordered but they're accessory prices are steep.

I got this as a turning paddle.

https://www.amazon.co.uk/dp/B00DW3QIQW/ref=cm_sw_r_cp_apa_glt_fabc_F8MACM1WNW72TG6EKM44?_encoding=UTF8&psc=1

And this peel

https://www.amazon.co.uk/dp/B01M4M4DG2/ref=cm_sw_r_cp_apa_glt_fabc_PQW7B9127TMXE01NB8BC?_encoding=UTF8&psc=1

oscarBravo

I got this turning peel, but I paid quite a bit less for it.

Comerman

enda1 wrote: »

I've one of these bad-boys that I use indoors for the moment until my proper bread oven is finished and it gives stunning results: https://www.effeuno.biz/en/20/commercial-electric-ovens-for-bakery-and-pizza/26/easy-pizza-line/261/one-pizza-oven

I've this one and can't complain about the result of the pizzas, gets up to 390c
https://www.ebay.co.uk/itm/293068425063

budgemook

Thinking about getting an Ooni, and am being egged on by the right people

The Karu 12 looks like the right one for me - can someone say if it's best to buy from the Ooni website or of some shops around Dublin have them for the same price? I heard the waiting times for buying them is a few months, is that still the same?

Thanks

Northern Monkey

budgemook wrote: »

Thinking about getting an Ooni, and am being egged on by the right people

The Karu 12 looks like the right one for me - can someone say if it's best to buy from the Ooni website or of some shops around Dublin have them for the same price? I heard the waiting times for buying them is a few months, is that still the same?

Thanks

A few people got them from Meadows and Byrne.

https://www.meadowsandbyrne.com/ooni-karu-twelve-pizza-oven.html

BaZmO*

oscarBravo wrote: »

I got this turning peel, but I paid quite a bit less for it.

Lol at the extended one for an Ooni! You’d be miles away from it!

Went back to my local SuperValu and looked in “right” section this time and found the Marzano’s and 00 flour. All set now.

The chan chan man

BaZmO* wrote: »

Lol at the extended one for an Ooni! You’d be miles away from it!

Went back to my local SuperValu and looked in “right” section this time and found the Marzano’s and 00 flour. All set now.

Absolutely, I use a wooden peel and a circular metal cake lifter for rotating/removing. Last thing I want is a 4 foot long pole for a tiny oven!

Pipmae

BaZmO* wrote: »

Lol at the extended one for an Ooni! You’d be miles away from it!

Went back to my local SuperValu and looked in “right” section this time and found the Marzano’s and 00 flour. All set now.

Enlighten me as to where the 'right' section is? I can't find it with the flour in my local.

budgemook

also, is a peel needed? why not just a paddle?

BaZmO*

Pipmae wrote: »

Enlighten me as to where the 'right' section is? I can't find it with the flour in my local.

SV Lucan has 2 sections. One has all your regular brand tinned tomatoes and pastas. The “good stuff”

is in the specialist Italian section over beside the ingredients sections, spices, stocks, oils, etc.

Pipmae

BaZmO* wrote: »

SV Lucan has 2 sections. One has all your regular brand tinned tomatoes and pastas. The “good stuff” is in the specialist Italian section over beside the ingredients sections, spices, stocks, oils, etc.

Nice one thanks. I have managed to find Mutti in SV but not the 'good' flour.

wandererz

budgemook wrote: »

also, is a peel needed? why not just a paddle?

Peel or paddle. The terms are interchangeable.
Use a square/rectangular one to place your pizza onto and then launch (insert the pizza) into the oven.

Use a small round one while baking the pizza to insert underneath and rotate. e.g. Insert under the pizza with the handle to the extreme right and then turn to the left to rotate.
Remove, repeat.

No need to remove entire pizza and turn by hand and re-insert.

oscarBravo

BaZmO* wrote: »

Lol at the extended one for an Ooni! You’d be miles away from it!

Heh. The nice thing about it is that the handle is in two sections, so I'm sorted for both the Ooni and the giant outdoor brick over when I build it!

Jayno66

Has anyone purchased a pizza oven from a company called House of Heat, based in Cork? I'm torn between this and an Ooni as a gift for my parents.

For €350 it includes things that Ooni charge quite a bit extra for (two peels, thermometer, gloves etc). So seems like a good deal, however can't seem to find much feedback on them on boards or elsewhere, where as Ooni seem to have a great rep.

houseofheat.ie/product/compact-1-pizza-oven

wandererz

Jayno66 wrote: »

Has anyone purchased a pizza oven from a company called House of Heat, based in Cork? I'm torn between this and and an Ooni as a gift for my parents.

For €350 it includes things that Ooni charge quite a bit extra for (two peels, thermometer, gloves etc). So seems like a good deal, however can't seem to find much feedback on them boards or elsewhere, where as Ooni seem to have a great rep.

houseofheat.ie/product/compact-1-pizza-oven

I would be very wary considering the amount to be spent and to whom you intend to gift it to.

In my opinion it's best to go with something that is tried, tested & reviewed by others.

It does cost more than the unit you have linked, but i trust there is a reason for it.

The Ooni ovens are sold worldwide and YouTube will reveal multiple reviews and even channels dedicated to it.

You do not have to purchase the additional items from Ooni either.

I have purchased all my accessories via Amazon (before brexit) .

I also moved from a Ooni Koda 12 to a Ooni Koda16" between April & October 2020.

The Koda is gas fired and easy to use & portable.

The Karu can use both wood pellets or gas (if you have the gas attachment).

I prefer the Koda for simplicity. Parents also tend to prefer simplicity.

It does cost more than the unit you have linked to but it also does have it's benefits.

As for a gift, you don't want to give someone more work to make stuff happen.
This applies to pizza ovens as well. Don't make it a burden on the recipient.

PARlance

Jayno66 wrote: »

Has anyone purchased a pizza oven from a company called House of Heat, based in Cork? I'm torn between this and an Ooni as a gift for my parents.

For €350 it includes things that Ooni charge quite a bit extra for (two peels, thermometer, gloves etc). So seems like a good deal, however can't seem to find much feedback on them on boards or elsewhere, where as Ooni seem to have a great rep.

houseofheat.ie/product/compact-1-pizza-oven

Hard to know how it performs without a decent bunch of reviews. I'd be a bit wary as well.

The Ooni Frya is a similar size at €299. I got all my peels etc from Ali Express for a fraction of the Ooni price.

Are they big into pizza's? There's a bit of work to it and you have to be into it imo.

BaZmO*

Yeah an Ooni, or any Pizza Oven, would quickly become a dust collector if the person receiving it wasn’t into put the effort into making the pizzas.

It’s a fantastic gift but only if you’re into it.

Muahahaha

Yeah would concur with others that those unbranded ovens are an unknown quantity and you would be better to go with an Ooni. You see a few of them popping up on Donedeal, they're likely Chinese imports and you wouldnt know what the quality of the steel housing or the baking stone is like over the long term.

oscarBravo wrote: »

I got this turning peel, but I paid quite a bit less for it.

I was just looking at those turning peels and thought that they would be fairly easy to DIY by connecting a broom handle to a motorbike brake disc. Gonna ask my mechanic next time Im in, Im sure he might have some discs ready for the bin.

nomoedoe

Jayno66 wrote: »

Has anyone purchased a pizza oven from a company called House of Heat, based in Cork? I'm torn between this and an Ooni as a gift for my parents.

For €350 it includes things that Ooni charge quite a bit extra for (two peels, thermometer, gloves etc). So seems like a good deal, however can't seem to find much feedback on them on boards or elsewhere, where as Ooni seem to have a great rep.

houseofheat.ie/product/compact-1-pizza-oven

I haven't bought from House of Heat but i did buy an Alfresco Chef wood fire oven from A room outside in Limerick and its a great oven ,you could buy from the direct from England but i dont know what way it is now with import charges etc

nomoedoe

Muahahaha wrote: »

Yeah would concur with others that those unbranded ovens are an unknown quantity and you would be better to go with an Ooni. You see a few of them popping up on Donedeal, they're likely Chinese imports and you wouldnt know what the quality of the steel housing or the baking stone is like over the long term.

I was just looking at those turning peels and thought that they would be fairly easy to DIY by connecting a broom handle to a motorbike brake disc. Gonna ask my mechanic next time Im in, Im sure he might have some discs ready for the bin.

Ooni's are all made in China too ,there is a lot of companies in the UK making them there now that are excellent quality but its hard to look past an Oooi they really have the market sewn up.

donnelly.bm

I've been following this thread for ages and finally bit the bullet and bought a used Ooni 3. I cant comment on the other brands but I'm so impressed with the ooni. I'm still using pellets as I'm waiting on the gas burned to come back in stock but it's amazing. Comes up to temp quick and is fairly handy to maintain temp after a few goes. The pizza is incredible and feels much better than takeaway. Here's a pic of min.

MacDanger

Any idea on which of these would be the best flour for pizza dough:

The T45 (equivalent to 00 flour):

https://kellswholemeal.ie/product/t-forty-five-patissiere-french-flour/

Or the "pizza flour":

https://kellswholemeal.ie/product/marriages-italian-style-pizza-flour/

Or are they both fine?

The Nal

MacDanger wrote: »

Any idea on which of these would be the best flour for pizza dough:

The T45 (equivalent to 00 flour):

https://kellswholemeal.ie/product/t-forty-five-patissiere-french-flour/

Or the "pizza flour":

https://kellswholemeal.ie/product/marriages-italian-style-pizza-flour/

Or are they both fine?

No the French flour is for pastries and croissants and the like. Go with the other one. Or 00, or strong bread flour. All work fine.

MacDanger

The Nal wrote: »

No the French flour is for pastries and croissants and the like. Go with the other one. Or 00, or strong bread flour. All work fine.

Will do.

The reason I was asking though is that the French T45 is apparently equivalent to type 00 flour:

T45 flour is equivalent to Type 00 Italian flour, Euro 450 type flour and American Cake flour

https://www.swissbake.ch/prod/t45-french-style-flour

The Nal

MacDanger wrote: »

Will do.

The reason I was asking though is that the French T45 is apparently equivalent to type 00 flour:

https://www.swissbake.ch/prod/t45-french-style-flour

Aha never knew that, very good, could be worth a shot so!

enda1

Not all 00 flours are are suitable for pizza at all. You should verify that the protein level is between 11.5% and 13.5%. Many of them are much more suited to pastry/pasta (like French type 45). For French pizza-suitable flour look for a Type 55/65 with protein at or above 12%. Very few European grown flours will yield a very high protein level like you'd see in North America. So you shouldn't risk getting into the realm of Manitoba style flours at 14%+ protein levels which lead to too chewy a pizza.

The myth that the celebrity chefs propagate that 00 flour is all you need for pizza is really unfortunate and has surely lead to many first time bakers puling their hair out.

For example Caputo's classic pizza flour is a 00 flour at 12.5% protein: https://www.mulinocaputo.it/en/flour/la-linea-professionale/pizzeria
On the other hand, Barilla's 00 is only 11% and so is a touch on the low side for pizza: https://www.barilla.com/it-it/prodotti/farine-e-cereali/farina-di-grano-tenero-tipo-00

A classic French T45 is here and is at a meagre 10% (perfect for pastry!)

Whilst, this T65 would be quite suitable at 12%

Caveat emptor!

baconsarnie

Has anyone a recommendation for an non-union buster Bezos infrared thermometer for their pizza oven. I'm not loaded and would prefer to buy local but don't need to give Jeff anymore of my hard earned cash!

mloc123

baconsarnie wrote: »

Has anyone a recommendation for an non-union buster Bezos infrared thermometer for their pizza oven. I'm not loaded and would prefer to buy local but don't need to give Jeff anymore of my hard earned cash!

I bought a Stanley one in woodies for 39e