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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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joficeduns1

Springwell wrote: »

We used them last week, very good - took them out on Friday afternoon, into fridge overnight and then out on kitchen counter at noon on Saturday. Cooked at 6pm.

Definitely not a bad option. I think my dough comes out a little softer which I prefer but these are definitely handy.

Goats cheese was worth the punt, I was sceptical as it was a very soft one so it's only on half of the pesto pizza below. The second is chorizo, jalapeno, and El Yucateco chipotle hot sauce dabs.

Zaph

oleras wrote: »

Scamorza Bianco. Grated over it.

After seeing your results picked some up after work and just had it. That'll definitely be our go-to pizza cheese from now on, really excellent results and plenty in it for at least a couple more pizzas.

Terry..

https://www.cashexpress.fr/images/size/300x270/images_produits/r00/r02/r02/r76/r06.jpg

Are these any good
Have one in the cupboard ,needs cleaning

budgemook

Where are the sourdough balls from again?

Springwell

budgemook wrote: »

Where are the sourdough balls from again?

Golden Bake from Tesco. Frozen.

Aldi currently have single sourdough balls in the fridge near the pastry and milk also, have one in the fridge to try this week.

budgemook

Springwell wrote: »

Golden Bake from Tesco. Frozen.

Aldi currently have single sourdough balls in the fridge near the pastry and milk also, have one in the fridge to try this week.

Thanks, would be handy alright. I'd a hankering for some pizza this evening so some ready made dough would have been handy.

ArtyC

el_gaucho wrote: »

My Karu finally arrived today. I probably won’t have time to test till the weekend. Do people prefer hardwood or charcoal? I have a bag of charcoal here but I would have thought hardwood would be easier.

Can I ask when you ordered? We ordered for a bday present and nervous it won’t come in time

Feck it’s the koda i ordered ! Nevermind ðŸ˜‚

Damo 2k9

joficeduns1 wrote: »

Definitely not a bad option. I think my dough comes out a little softer which I prefer but these are definitely handy.

Goats cheese was worth the punt, I was sceptical as it was a very soft one so it's only on half of the pesto pizza below. The second is chorizo, jalapeno, and El Yucateco chipotle hot sauce dabs.

That dough looks much better compared to when I make them. How long did you defrost these for? My crust stays flat and doesnt rise at all really.

joficeduns1

Damo 2k9 wrote: »

That dough looks much better compared to when I make them. How long did you defrost these for? My crust stays flat and doesnt rise at all really.

Freezer to fridge the night before to thaw. I left them in their packaging not realizing they were in sealed plastic wrap but I was able to cut that off carefully the next day.

Left them in the fridge all day. Removed from fridge at 4pm and cooked at about 6pm, the instructions say they just need to come to room temp. You could probably let them go longer on the counter.

ActingDanClark

JohnnyJohnJohns wrote: »

A great pizzas sauce is the mutti aromatics, comes in a tin, pop it open and go straight onto the pizza. Its a really nice sauce and has a bit more going on than San marzano and salt. It means you can focus on the dough which is probably the hardest bit to get right when you're starting out. As someone else mentioned go light on toppings at first, too many can make it hard to launch the pizza.

Also, enjoy, even when pizza goes balls up in the ooni it still tastes pretty good![/quote
We use mutti all the time

StupidLikeAFox

Springwell wrote: »

Aldi currently have single sourdough balls in the fridge near the pastry and milk also, have one in the fridge to try this week.

Eagerly waiting to see how these turned out

Springwell

StupidLikeAFox wrote: »

Eagerly waiting to see how these turned out

Will tell you on Sunday - planning pizza for Saturday night.

Pete123456

Interesting to see the Karu 16 has been “endorsed” by the AVPN... I know €900 is a lot, but I really want one

Suckit

Pete123456 wrote: »

Interesting to see the Karu 16 has been “endorsed” by the AVPN... I know €900 is a lot, but I really want one

I have to say, I would much prefer the dome for an extra €199.

Damo 2k9

StupidLikeAFox wrote: »

Eagerly waiting to see how these turned out

I tried one the other night for a garlic bread and surprisingly very nice. Packet advises to leave sit for 15 minutes but the dough was still very stiff. Left it longer and was still stiff enough to stretch but did work.

A lot better than what I thought it would be!

Wabbit Ears

Tried the greenvale pizza base "pre rolled on baking paper" from aldi. It's not a sour dough or yeast based, kinda more like a store bought pizza base. Cooked it in the oven on a pizza stone. Kid loved it and said it was the best pizza of the ones he's tried. So there's that. Its heavier than the sourdough or yeast ones but yea,certainly worth a shot for some quick pre mades.

Muahahaha

Damo 2k9 wrote: »

That dough looks much better compared to when I make them. How long did you defrost these for? My crust stays flat and doesnt rise at all really.

If your crust is staying flat and not rising its usually one of two problems. Either all the air in the dough ball has been pushed out of it, using a rolling pin will do this, hence why hand stretching is the only way. Or else the yeast used in the dough is dead or near to it so it doesnt form the air bubbles that make it rise.

I had the latter problem using dried yeast before across a couple of different packets so I changed to only using fresh yeast and havent had the problem since. You can get fresh yeast in Polish shops for 50 cents and it does make a difference to the overall flavour of the pizza base.

adrian522

What causes pizza dough to be difficult to stretch? Tonight when I went to stretch I found it really tough to make it 12 inches. I follow the steps on the ooni website and it usually works really well for me,

Eventually got it to around 10 inches which was fine, but just wondering what I may have done wrong.

Took the dough out of the fridge at 4.30 and was stretching around 8.10 so shouldn't have been too cold.

dmc17

adrian522 wrote: »

What causes pizza dough to be difficult to stretch? Tonight when I went to stretch I found it really tough to make it 12 inches. I follow the steps on the ooni website and it usually works really well for me,

Eventually got it to around 10 inches which was fine, but just wondering what I may have done wrong.

Took the dough out of the fridge at 4.30 and was stretching around 8.10 so shouldn't have been too cold.

Could it be to do with how long you are kneading it? Also, the flour you are using might make a difference

adrian522

dmc17 wrote: »

Could it be to do with how long you are kneading it? Also, the flour you are using might make a difference

Maybe Blue Caputo and 10 mins in the mixer with dough hook.

neilthefunkeone

Had a crack at a diy pizza table with some left over wood from other jobs id been at. Turned out a bit higher then planned but can work as a bar after the pizzas are done!

https://ibb.co/HV3Vjgq
https://ibb.co/mqZc0NB

Cheshire Cat

neilthefunkeone wrote: »

Had a crack at a diy pizza table with some left over wood from other jobs id been at. Turned out a bit higher then planned but can work as a bar after the pizzas are done!

https://ibb.co/HV3Vjgq
https://ibb.co/mqZc0NB

Looks great! Are you taking orders?

Springwell

Damo 2k9 wrote: »

I tried one the other night for a garlic bread and surprisingly very nice. Packet advises to leave sit for 15 minutes but the dough was still very stiff. Left it longer and was still stiff enough to stretch but did work.

A lot better than what I thought it would be!

They worked grand, good rise, taste fine (not sure I'd note the sourdough) but a little tough to stretch vs the 24h RT Nuvola balls I made. The balls are too big for the Karu 12 (300g), I'd buy 2 and split into three 200g balls next time. Pulled out of fridge at noon, cooked at 7pm.

neilthefunkeone

First time trying a long cold proof. 2 days in the fridge then 6 hours at room temp. Shaping was poor but pizza was lovely!

Bananaleaf

neilthefunkeone wrote: »

Had a crack at a diy pizza table with some left over wood from other jobs id been at. Turned out a bit higher then planned but can work as a bar after the pizzas are done!

https://ibb.co/HV3Vjgq
https://ibb.co/mqZc0NB

That table is amazing! I plan to give a DIY one a crack next year. Well done!

budgemook

Don't think I'd recommend the Aldi dough balls. They are too big for a start.

neilthefunkeone

Bananaleaf wrote: »

That table is amazing! I plan to give a DIY one a crack next year. Well done!

Thanks, used this as a guide but used the wood i had available which was 6x2 for frame, 4x1 for top and some 2x1 for bottom shelf.. it was all rough treated.

https://steffysprosandcons.com/2020/09/diy-pizza-oven-table-for-under-250.html

Bananaleaf

neilthefunkeone wrote: »

Thanks, used this as a guide but used the wood i had available which was 6x2 for frame, 4x1 for top and some 2x1 for bottom shelf.. it was all rough treated.

https://steffysprosandcons.com/2020/09/diy-pizza-oven-table-for-under-250.html

Thank you, appreciate the link and measurements for the wood.

nialler1978

Suckit wrote: »

I have to say, I would much prefer the dome for an extra €199.

Wow, had never seen these, they look great. Absolutely for the extra €200 I’d being for one of those instead.

https://eu.gozney.com/products/dome?variant=34295553753220

Tzardine

After what feels like an eternity, I just got a notification that my Koda 16 has shipped.

What do you think. What are the odds of me eating pizza this weekend?