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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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Redlim

Muahahaha wrote: »

Thats a bargain at 9.99 especially as many of the handled pizza peels on Amazon are in the 20-30 euro range. Ive always thought they were overpriced on Amazon for what is basically a piece of cheap sheet metal and a short broomstick so good to see Lidl bring out one that is better value.

Agreed, and multiples cheaper than the Ooni equivalent also! Speaking of overpriced, the plastic trays for keeping 6-8 dough balls in seem ridiculously expensive everywhere - about €40 when you include the lid. Surely Lidl/Aldi will have something similar at some stage for a fraction of that.

Muahahaha

Redlim wrote: »

12 inch/30cm pizza peel coming up in Lidl this Thursday

https://www.lidl.ie/p/summer-barbecue/pizza-peel/p12104

Thats a bargain at 9.99 especially as many of the handled pizza peels on Amazon are in the 20-30 euro range. Ive always thought they were overpriced on Amazon for what is basically a piece of cheap sheet metal and a short broomstick so good to see Lidl bring out one that is better value.

Be aware though it is 92cm long so it wont fit in a lot of kitchen drawers/presses. Though you could chop off a bit of the handle to shorten it.

Redlim

12 inch/30cm pizza peel coming up in Lidl this Thursday

https://www.lidl.ie/p/summer-barbecue/pizza-peel/p12104

oleras

Chanced my arm at this yesterday, turned out very nice, using lots of flour i was able to make all the flatbreads at the same time so a quick enough turnaround.

Damo 2k9

Fired up the Koda yesterday for the first time.

First picture is the Golden Bake Frozen Sourdough, second one is my own 48hr Cold Proofed dough.
Out of 6 pizzas I made a complete b*lls of one, not enough flour/semolina on the peel, turned into a calzone but was too messy so got binned...

Got the 6kg patio gas in Nolan's Clontarf, but they also have it in Finglas Fuel's on the Jamestown Road if thats nearer to some of you.
Picked up a folding table in IKEA too, 40 quid and does the job.

StupidLikeAFox

Bassfish wrote: »

Had a very successful outing with the Ooni Karu today using Ooni's New York style dough recipe. It worked really well and I found it much easier to work with than Neopolitan style dough. I'm crap at strectching the dough beyond about six inches without losing the shape completely so I used the trick of stretching the dough over an upturned mixing bowl. It worked really well and the pizzas came out great.

Up the hydration to 70% - it makes the pizza much more pliable. I get mine almost translucent.

nomoedoe

Great weekend for making pizzas here’s one of mine I made last night a bbq pulled pork with jalapeños and onion!

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Bassfish

nialler1978 wrote: »

They look great.

New to all of this, what’s the method with the upturned mixing bowl?

Stretch out the dough ball to about six or eight inches and lay the dough on the back of a bowl. Put a bit of flour on the bowl to stop it sticking and just keep working it around u til it's stretched out. I then just tip it over on to the peel and put the toppings on then. Works really well.

nialler1978

Bassfish wrote: »

Had a very successful outing with the Ooni Karu today using Ooni's New York style dough recipe. It worked really well and I found it much easier to work with than Neopolitan style dough. I'm crap at strectching the dough beyond about six inches without losing the shape completely so I used the trick of stretching the dough over an upturned mixing bowl. It worked really well and the pizzas came out great.

They look great.

New to all of this, what’s the method with the upturned mixing bowl?

Bassfish

Had a very successful outing with the Ooni Karu today using Ooni's New York style dough recipe. It worked really well and I found it much easier to work with than Neopolitan style dough. I'm crap at strectching the dough beyond about six inches without losing the shape completely so I used the trick of stretching the dough over an upturned mixing bowl. It worked really well and the pizzas came out great.

Padraig Mor

Damo 2k9 wrote: »

Lads going to pick up a bottle of gas. I have the grey bottle hooked up to the BBQ, but want to get a smaller bottle for the OONI. I know propane is preferred, will the below bottle do?

Yes and no. It's the right gas, but the wrong connector. You need Patio Gas.

PARlance

Redlim wrote: »

Did you have to top the bases with some sauce for the par baking? Just thinking the very thin middle section would be dried out and over crispy if they go in without any sauce.

I did, a very light coating of sauce. Actually used a pastry brush to put it on.

el_gaucho

Damo 2k9 wrote: »

Lads going to pick up a bottle of gas. I have the grey bottle hooked up to the BBQ, but want to get a smaller bottle for the OONI. I know propane is preferred, will the below bottle do?

I don't have a propane cylinder myself but I presume they all have the same attachments? Also, is anyone using butane gas with the Ooni?

Redlim

PARlance wrote: »

Tried par baking the pizza bases yesterday and I'll definitely be doing it again if I'm making more than a couple.

Takes an awful lot of the stress out of getting them to the table at the same time and I didn't notice any real difference in the quality.

Did you have to top the bases with some sauce for the par baking? Just thinking the very thin middle section would be dried out and over crispy if they go in without any sauce.

Damo 2k9

Lads going to pick up a bottle of gas. I have the grey bottle hooked up to the BBQ, but want to get a smaller bottle for the OONI. I know propane is preferred, will the below bottle do?

PARlance

Tried par baking the pizza bases yesterday and I'll definitely be doing it again if I'm making more than a couple.

Takes an awful lot of the stress out of getting them to the table at the same time and I didn't notice any real difference in the quality.

Damo 2k9

thejaguar wrote: »

That's what I do. Just make sure they do get up to temp - they can be difficult to work with if they're a little cool.

FWIW - I regularly have leftover doughballs that have been out for hours - I just wrap them up in clingfilm (separately) and lob them in the fridge. They've been fine for me the following day - I do the same thing - take them out and let them come up to temp.

Happy days, thanks for that.

Gonna throw the ingredients in the stand mixer and let spin for ten minutes, then shape and into bowl for proofing. Let proof at room temp for a couple of hours, then lob into the fridge until Sunday.

thejaguar

Damo 2k9 wrote: »

For 48 hour proof, I mix ingredients tonight and kneed once, cover and refridgerate.
Couple of hours before serving, remove the dough and portion into balls, cover and leave at room temp until serving?

That's what I do. Just make sure they do get up to temp - they can be difficult to work with if they're a little cool.

FWIW - I regularly have leftover doughballs that have been out for hours - I just wrap them up in clingfilm (separately) and lob them in the fridge. They've been fine for me the following day - I do the same thing - take them out and let them come up to temp.

Muahahaha

el_gaucho wrote: »

Thanks. My plan is to buy the gas attachment later if I find the wood a pain. Gas would be much handier if I could use butane as I already have spare cylinders here. People say they use butane without issues but Ooni clearly say propane only.

You'll do fine with the wood but in my experience winter is when the gas attachment really comes in handy in that you just flick a switch and can go back indoors on a cold night for 20 minutes while the oven heats up. Whereas with wood you're tending to a fire and making sure it keeps going and topping it up as needed so it needs more attention than gas. You could use wood for the summer and then in winter Ooni should have a Black Friday sale with 20% off everything so the gas attachment will be reduced down to 55 euro then just at the time when it really comes in handy on colder nights.

Damo 2k9

New oven arrived today, absolutely delighted.

Will get stuff prepped for Sunday, might make some dough tonight and do a 48 hour proof. Ill have some frozen ones to try first though....

For 48 hour proof, I mix ingredients tonight and kneed once, cover and refridgerate.
Couple of hours before serving, remove the dough and portion into balls, cover and leave at room temp until serving?

Dietmar Hamann

Anyone have issues with GLS not updating past “data received”?

Ordered some accessories and no update on GLS for a week now to say they have collected the package…

thejaguar

Worth having a look at this thread - there may be some Ooni discount codes buried in there.

https://www.boards.ie/vbulletin/showthread.php?t=2058135423

There's also some info about delivery times .

el_gaucho

Bassfish wrote: »

I love my Karu but I would say if you have the budget, get the gas attachment too, I'm sorry I didn't. I use kiln dried logs and you generally have to saw a log in half and then split it into chunks which can be a pain at times. Would like to just be able to flick a switch on the gas attachment.

Thanks. My plan is to buy the gas attachment later if I find the wood a pain. Gas would be much handier if I could use butane as I already have spare cylinders here. People say they use butane without issues but Ooni clearly say propane only.

Bassfish

el_gaucho wrote: »

Thanks. I’m thinking about getting it without the gas attachment . If I find the wood/charcoal a pain, I can get the attachment later.

I love my Karu but I would say if you have the budget, get the gas attachment too, I'm sorry I didn't. I use kiln dried logs and you generally have to saw a log in half and then split it into chunks which can be a pain at times. Would like to just be able to flick a switch on the gas attachment.

el_gaucho

Captain Red Beard wrote: »

I have one and love it. I've used wood and charcoal and I have the gas attachment too. All produce killer pizza. It's a great piece of kit. Get yourself a laser thermometer and off you pop.

Thanks. I’m thinking about getting it without the gas attachment . If I find the wood/charcoal a pain, I can get the attachment later.

StupidLikeAFox

[Deleted User] wrote: »

Lads....

The wife has told me I can get a pizza oven.

Not the hugest of budgets (probably 300 squids)

What do I get and where do I get it from?

I'm sorry, I know it's probably been mentioned a billion times but I want to order it before she changes her mind.

Almost everyone here has an ooni. I had one but upgraded to a roccbox and find it is better, if your budget allows. They will both cook a great pizza

Captain Red Beard

el_gaucho wrote: »

Does anyone use the Karu? I'm considering the multi-fuel because I can't decide whether to get a gas or wood-fired.

I have one and love it. I've used wood and charcoal and I have the gas attachment too. All produce killer pizza. It's a great piece of kit. Get yourself a laser thermometer and off you pop.

con747

Deleted User wrote: »

Lads....

The wife has told me I can get a pizza oven.

Not the hugest of budgets (probably 300 squids)

What do I get and where do I get it from?

I'm sorry, I know it's probably been mentioned a billion times but I want to order it before she changes her mind.

These are around your budget.
https://eu.ooni.com/products/ooni-fyra
https://eu.ooni.com/collections/ovens/products/ooni-karu
I know Ooni is one of the best so others can guide you on which one depending on your preference of fuel.

[Deleted User]

Lads....

The wife has told me I can get a pizza oven.

Not the hugest of budgets (probably 300 squids)

What do I get and where do I get it from?

I'm sorry, I know it's probably been mentioned a billion times but I want to order it before she changes her mind.

el_gaucho

Does anyone use the Karu? I'm considering the multi-fuel because I can't decide whether to get a gas or wood-fired.