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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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scarepanda

Definitely repot it. A Basil plant you buy in a super market isn't one individual plant, it's 10/15 seeds all sown close to give the effect of a nice healthy plant.
Also when you pinch out leaves below the main growing point you'll end up making the plant bushier. And finally give the plant a feed every now and again. Compost typically only has nutrients for about 6 weeks.

MacDanger

thejaguar wrote: »

I have one in my kitchen at the moment - it's been there for about 3 weeks. I was wondering how long it would survive. I may have been over watering it and probably a bit hard on it when I'm taking leaves for pizza.

Thanks for the advice - I'll be very happy if I get the summer out of it!

Make sure you re-pot it, it'll last much longer if you do

oscarBravo

Basil tip: when watering it, rather than pouring the water into the soil, pour it into the saucer/outer pot/whatever the pot stands in. It seems a lot happier soaking it up from below than wallowing in it.

thejaguar

Muahahaha wrote: »

Yeah I got the basil plant from Aldi, I think it was something like 1.39 and it will supply me with enough fresh basil leaves for pizzas over the whole summer.

I have one in my kitchen at the moment - it's been there for about 3 weeks. I was wondering how long it would survive. I may have been over watering it and probably a bit hard on it when I'm taking leaves for pizza.

Thanks for the advice - I'll be very happy if I get the summer out of it!

Muahahaha

thejaguar wrote: »

Do you just buy one of the ones from a supermarket and it lasts all summer? Does it take much care?

Yeah I got the basil plant from Aldi, I think it was something like 1.39 and it will supply me with enough fresh basil leaves for pizzas over the whole summer. It doesnt take all that much care, it just needs a drop of water about every 4 or 5 days when the soil is dry and then if the odd few leaves wither they need to be pulled off to keep the overall plant healthy.

But once you do that it should keep producing new basil leaves all summer. I keep mine indoors on a north facing windowsill and they have produced well the last couple of summers before it dies off around mid September as there is less light and the days get colder. It would probably do even better if I moved it to a south facing window but I like to have it in the kitchen for convenience. The trick is not to take more than one or two leaves at a time from each individual stalk so you allow the stalk time to regenerate and grow new leaves.

One thing Ive noticed is that the aroma that basil gives off is by far at its strongest when the leaf has been freshly picked off a plant. The packets of loose basil leaves the supermarkets sell arent as intense in aroma as what you get from picking fresh off a plant just a minute before it goes on your pizza.

Sup08

MacDanger wrote: »

I've raised a ticket with Ooni EU about an issue with my Ooni Pro but when they reply to me (from support@ooni.com), I can't reply to them - it just gets bounced back and tells me to raise a new ticket:

Thank you for reaching out! You have contacted hello@ooni.com or support@ooni.com which are not monitored email addresses therefore your email has not been received.

Please do not reply to this email as we will not receive it. You can always submit a ticket to our team via support.ooni.com and we'll get back to you.

Anyone know what the story is with this?

If you hit the rating at the end of the email you can enter an online form with your response. Include your email at the end of your response and they will get back to you about the same ticket. Not ideal but the only way I could do it.

MacDanger

I've raised a ticket with Ooni EU about an issue with my Ooni Pro but when they reply to me (from support@ooni.com), I can't reply to them - it just gets bounced back and tells me to raise a new ticket:

Thank you for reaching out! You have contacted hello@ooni.com or support@ooni.com which are not monitored email addresses therefore your email has not been received.

Please do not reply to this email as we will not receive it. You can always submit a ticket to our team via support.ooni.com and we'll get back to you.

Anyone know what the story is with this?

bigron2109

Manzoor14 wrote: »

Brilliant, thanks!

PM sent

thejaguar

Muahahaha wrote: »

I bought my annual summer basil plant earlier today

Do you just buy one of the ones from a supermarket and it lasts all summer? Does it take much care?

budgemook

Looks like the Aldi pizza ovens never happened anyway.

Muahahaha

yeah Nisbetts sell them in their Ilac Centre store and online, around 30-35 euro iirc. Theyre about a tenner cheaper on ebay/Amazon. They wont be perforated like that 60 euro Ooni one is but they will still do the trick. Wooden ones are better for launching the pizza as the dough doesnt stick as easily as it does to metal. Then a metal one for taking it out and turning it. TK Maxx can be good for a wooden one, usually about 15 euro.

I bought my annual summer basil plant earlier today so I just made a margarita pizza tonight with loads of mozz and about 8 leaves of fresh basil on it. Had forgotten how delicious just a simple margarita is with basil, will be staying away from the meaty pizzas for a bit and just having one of those.

baconsarnie

Just about to order an Ooni Karu 12. Is there a pizza peel that i can order from Nisbets or the like locally that won't cost as much as an Ooni one but which does the trick?

budgemook

I am planning to build a shelf on the wall outside for the pizza oven beside where I keep my bbq - would be great to hear from anyone who did something like that.

thejaguar

Manzoor14 wrote: »

And then narrow (80cm) enough to just about fit in my shed door for winter storage

This is just the inspiration I needed - I'd been thinking about how I would manage storage over the winter - I've added a couple of things to the back garden and I wasn't sure how I'd fit it all in. You might have just given me the answer.

If you could share a couple of photos showing how it's put together that would be great.

oscarBravo

I'd love to see some closeups. Very nice work.

Manzoor14

thejaguar wrote: »

This is exactly the type of thing I'd like to do - is there much work in it? It looks pretty straightforward from the picture.

Do you have any plans or specs you'd be willing to share?

I'd be more than happy to share plans if I had any, but I winged the whole thing!

Its not overly complicated though. I thought about the design for a few days, worked out what timber I needed and then collected it one Saturday morning. I've no experience of woodwork at all, and I went at this with a handsaw, a drill and I borrowed a power sander. I'd say about 4 hours on the timber work (most of this was cutting the timber I reckon) and 1 hour to sand it. I couldn't get planed timber for the legs, so had to get rough timber and sand them down which was hassle.

Three coats of yacht varnish then over a week or so, which was by far the most painful part of the whole thing.

I got the wheel coasters in Woodies and the utensil rail in Homestore and I modified OscarBravo's .stl files for the leg brackets.

Its long enough to fit a pizza either side of the oven, about 135cm. And then narrow (80cm) enough to just about fit in my shed door for winter storage but also to accommodate that plastic box on the shelf which stores the charcoal etc. I made it to my ideal height but then the coasters added a couple of inches so its 104cm now, so I might trim the legs a little, I have a few inches to play with below the shelf.

I'd be happy to send on a few up close photos and the underside etc so you can get an idea of how's it put together if you want.

thejaguar

Manzoor14 wrote: »

Had its maiden voyage last weekend. Went ok, it started to get windy as I was setting up so that caused some hassle. And my dough stretching skills need a lot of practice!

This is exactly the type of thing I'd like to do - is there much work in it? It looks pretty straightforward from the picture.

Do you have any plans or specs you'd be willing to share?

Manzoor14

Had its maiden voyage last weekend. Went ok, it started to get windy as I was setting up so that caused some hassle. And my dough stretching skills need a lot of practice!

Gloomtastic!

Zaph wrote: »

Thanks to whoever mentioned the spoodle previously. Never heard of them before, but bought the cheapest one I saw on Amazon out of curiosity. For something so simple, it's an absolutely brilliant utensil. Most even coverage of sauce I've ever managed on a pizza.

I still consider myself a doubter. A tablespoon is just as good.......

tangy

Springwell.

Yep, thanks.

Zaph

Thanks to whoever mentioned the spoodle previously. Never heard of them before, but bought the cheapest one I saw on Amazon out of curiosity. For something so simple, it's an absolutely brilliant utensil. Most even coverage of sauce I've ever managed on a pizza.

thejaguar

budgemook wrote: »

Hi, is there an infrared thermometer that people usually recommend?

I bought this one in April

It's doing the job as far as I can see. I'm not looking for any serious accuracy though - just a general guide to whether the oven is hot enough.

scarepanda

bigron2109 wrote: »

Do you have the Karu if you don’t mind me asking? And did you just use the pellets and some fire lighters in the Karu?

I’ve the Karu multi fuel ordered and I thought it had to be lumpwood charcoal and some kindling. The pellets would be handy though .

I have a karu, and as far as I know you can't burn pellets on it. We use both charcoal and kindling when cooking on ours, charcoal for a constant base temp and the kindling for a higher temp and flame.

bigron2109

Muahahaha wrote: »

Ive an Ooni 2 so yeah I just used wood pellets and straw firelighters to get it going. The firebox on the Ooni 2 isnt big enough to burn hardwood/charcoal but it is on the Karu and its designed for those fuels. But as far as I know there is nothing to stop you just burning pellets in it either if you want to. There is another model called the Fyra which is for wood pellets only but you cant add a gas attachment to it like you can with the Karu

Super thanks so much for the information. Just trying to get as much info as possible before it comes. The Gas attachment is out of stock at the moment so I’ll be cooking with wood for the moment until I manage to get one.

Muahahaha

bigron2109 wrote: »

Do you have the Karu if you don’t mind me asking? And did you just use the pellets and some fire lighters in the Karu?

I’ve the Karu multi fuel ordered and I thought it had to be lumpwood charcoal and some kindling. The pellets would be handy though .

Ive an Ooni 2 so yeah I just used wood pellets and straw firelighters to get it going. The firebox on the Ooni 2 isnt big enough to burn hardwood/charcoal but it is on the Karu and its designed for those fuels. But as far as I know there is nothing to stop you just burning pellets in it either if you want to. There is another model called the Fyra which is for wood pellets only but you cant add a gas attachment to it like you can with the Karu

bigron2109

Muahahaha wrote: »

yeah I used to use Staffords wood pellets before I got the gas attachment. The bag is 15kg and lasts ages. It says on it 100% wood pellets, no glue or binders so is fine for cooking pizza with

Do you have the Karu if you don’t mind me asking? And did you just use the pellets and some fire lighters in the Karu?

I’ve the Karu multi fuel ordered and I thought it had to be lumpwood charcoal and some kindling. The pellets would be handy though .

Muahahaha

el_gaucho wrote: »

Someone said a few months ago that they use the Stafford pellets from Woodies and found them good. They’re not designed for cooking but I doubt it matters as long as there’s no chemicals or anything.

yeah I used to use Staffords wood pellets before I got the gas attachment. The bag is 15kg and lasts ages. It says on it 100% wood pellets, no glue or binders so is fine for cooking pizza with

The Nal

jpfahy wrote: »

Anyone know where I can get genuine Ooni wood pellets in Dublin? Failing that has anyone tried an alternative brand, there seem to be a lot of negative (even scary) reviews on some brands. Maybe they aren't designed for cooking food with.

Leinster Pellets work well. Mulch sell them

Springwell

Staffords are safe to cook (and use as animal bedding)

el_gaucho

Someone said a few months ago that they use the Stafford pellets from Woodies and found them good. They’re not designed for cooking but I doubt it matters as long as there’s no chemicals or anything.