Pizza ovens

GY A1 · 04-08-2021 10:20pm

Dough mixer

hi guys

lidl had a stand mixer last week 1000w €80

any reccomendations if it’s any good,

was in yesterday and there’s also a multi use mixer 500w with a dough hook for €60 I think

which would be Best Buy

thunderbolt · 04-08-2021 10:23pm

https://www.boards.ie/discussion/comment/117688232#Comment_117688232

Is it not propane (as opposed butane) for the Ooni Koda? I just got my Koda and trying to figure out what gas I need too.

covidcustomer · 04-08-2021 10:27pm

https://www.boards.ie/discussion/comment/117707538#Comment_117707538

Ours is the grey bottle too, not sure where hubby got it but he did ask if it was suitable for the oven and it was.

thejaguar · 05-08-2021 9:30am

https://www.boards.ie/discussion/comment/117707538#Comment_117707538

I have a Koda 12 - mine uses propane (also called patio gas).

Padraig Mor · 05-08-2021 9:38am

Ooni needs propane gas, but branded Patio Gas. A 'plain' tank of propane doesn't have the correct connector for the Ooni (I know, I bought one and had to return it!), but the patio gas does. Butane can actually be used but again you'd need to fit a different connector.

adrian522 · 05-08-2021 11:09am

Yes, just look for the bottles marked "Patio Gas". They are propane and the one I have is a sort of cream colored cylinder.

Gloomtastic! · 05-08-2021 2:19pm

Runs out in the wet to check gas bottle…….

Oops, it is Propane, sorry. Labelled Patio Gas.

Gloomtastic! · 05-08-2021 3:01pm

https://www.boards.ie/discussion/comment/117707528#Comment_117707528

I would say neither. Dough, in my experience, eats mixers.

The motor of the stand mixer would last longer before burning out but the plastic stand may not be strong enough to hold it.

If, like me, you hate mixing dough by hand, try using a no-knead method.

bamayang · 05-08-2021 8:36pm

Got gas there today, red bottle of propane.

first go with the Ooni tonight… did not go well! Think the dough was too cold, was only out of the fridge 20 minutes, was too excited to wait.

Got a stainless peel off Amazon, but found it very hard to get the pizza off. Any tips on that or is it just practice and nack?

Happydays2020 · 05-08-2021 8:47pm

https://www.boards.ie/discussion/comment/117712350#Comment_117712350

Well floured based and extra Semolina flour on the peel is your friend.

Gloomtastic! · 05-08-2021 9:51pm

https://www.boards.ie/discussion/comment/117712350#Comment_117712350

And try keep the weight down. 🤞

adrian522 · 05-08-2021 9:53pm

Flour on the peel, then put the pizza base on. Give it a little shake to make sure it moves around, if it doesn't you need to add more flour. Then add the tomato sauce and check again, adding more flour to any areas that are sticking. Then add your topings and check it again.

That should have it sliding off into the oven fairly easily.

Comerman · 05-08-2021 10:00pm

If its a bit sticky lift one part of the edge and blow under it 👍

keane2097 · 05-08-2021 10:22pm

https://www.boards.ie/discussion/comment/117712733#Comment_117712733

This tip is one you'll see around and ignore because it sounds kind of stupid, but it works amazingly well.

el_gaucho · 06-08-2021 7:12am

https://www.boards.ie/discussion/comment/117712350#Comment_117712350

It can take a few hours for the dough to get up to room temperature.

bamayang · 06-08-2021 7:39am

Thanks all. Going to go again tonight, I will succeed!!!!

Comerman · 06-08-2021 8:15am

https://www.boards.ie/discussion/comment/117690860#Comment_117690860

Did it arrive yet Suckit?

MacDanger · 06-08-2021 8:48am

I have three dough balls in the freezer from a previous batch - how far in advance should I remove them? And do I thaw at RT or in the fridge?

thejaguar · 06-08-2021 9:37am

https://www.boards.ie/discussion/comment/117713707#Comment_117713707

I think in the fridge is recommended - I've done thawed frozen doughballs at room temperature though and never had an issue. Just make sure to give plenty of time to come up to temperature. Depending on the size - I'd be giving at least 6 hours - possibly more.

oscarBravo · 06-08-2021 10:11am

I make doughballs on roughly a monthly basis for batch freezing. I've been able to get away with as little as three hours' defrosting in a warm room, but I usually give them about four hours. I never thaw them in the fridge.

zedhead · 06-08-2021 11:37am

Has anyone ever user theirs in the rain? Weather is looking shocking for the weekend but we really want to give it a second try this weekend.

Gloomtastic! · 06-08-2021 11:56am

https://www.boards.ie/discussion/comment/117714663#Comment_117714663

I'd be more worried about strong wind than rain on how it affects your Ooni's cooking ability. Have you got a parasol?

zedhead · 06-08-2021 11:58am

https://www.boards.ie/discussion/comment/117714774#Comment_117714774

We do but we don't have a stand for it. We need to look into getting a stand or another parasol maybe before we give it a go.

thejaguar · 06-08-2021 1:58pm

https://www.boards.ie/discussion/comment/117714663#Comment_117714663

I've used it in the rain - usually with a parasol or umbrella keeping it as dry as I can. As Gloomtastic! said, the wind might be a bigger problem. I've used an old baking tray propped against the opening (when it's heating up - not for cooking) - it can get blown away too though.

Pipmae · 06-08-2021 2:46pm

The biggest problem using it in the rain is getting the peel wet from raindrops. If you've a plan to prevent this then fire away.

scarepanda · 06-08-2021 6:05pm

Wind is definitely your main issue. We've cooked in the rain before on wood and never had any issues. We cooked under a gazebo and sunshade, so more shelter for use than anything else. we're kitchen oven cooking pizza tonight though because of the weather.

bamayang · 07-08-2021 1:26pm

cheers for the advise. Second attempt much better. A little burnt at the edges but the whole lot was devoured.

going again tonight!!

keane2097 · 09-08-2021 3:56pm

Those sourdough bases they were selling in Aldi seem to be gone now. Anyone suggest any other premade dough that is decent? New baby in my house limits the prospects of homemade for a while.

Damo 2k9 · 09-08-2021 4:11pm

https://www.boards.ie/discussion/comment/117728992#Comment_117728992

The golden bake doughballs arent bad, but they have to be thawed out much longer than the advised 3 hours.

Gloomtastic! · 09-08-2021 4:21pm

https://www.boards.ie/discussion/comment/117728992#Comment_117728992

They were there at the weekend. They’ve moved them from the butter fridge to the odds and sods fridge with ready meals etc.

keane2097 · 09-08-2021 4:31pm

Thank you both

Manzoor14 · 12-08-2021 2:00pm

https://www.boards.ie/discussion/comment/117707528#Comment_117707528

If the Lidl one was the Tower one, (like this one: https://www.littlewoodsireland.ie/tower-1000w-stand-mixer-chrome/1600530156.prd) I bought that exact one in Lidl ages ago at €80. Its worked perfect for me so far, made 80+ pizzas using it i'd guess. I wouldn't go too heavy on it though, most I ever put in was 1k of flour at 63% hydration and it struggled a small bit. Since then i've always kept it to under 800g flour.

magicbastarder · 14-08-2021 7:42pm

yesterday's happy accident was dropping a large clove of elephant garlic while putting them into storage, and bruising it. so we sliced it quite thinly and used it as a topping on pizza and it was quite nice.

thunderbolt · 14-08-2021 9:27pm

Finally gave the Koda 12 a whirl this evening. My first attempt was a disaster and ended up binning the pizza before it got into the oven as it wouldn’t slide off. I then put a load of semolina under the next pizza and it blackened most of the pizza stone and burned the bottom of the pizza 🙈

Anyone have some tips for cleaning the stone? Water and a scrubbing brush isn’t going to cut it :(

Gloomtastic! · 14-08-2021 10:00pm

https://www.boards.ie/discussion/comment/117755291#Comment_117755291

Just burn it off and maybe get a wire brush. Your plate will never be white again. Makes no difference to the taste. 😋

Pipmae · 14-08-2021 10:12pm

Thunderbolt don't put water near it. You risk cracking it. You just gotta face it that it will never be the original colour again. As Gloomtastic says burn it off and brush the ash. Just be careful if you buy a wire brush that it's a good one that won't shed wires on the stone and risk someone eating one.

thunderbolt · 15-08-2021 4:48pm

Put the stone back in today and kept the oven on for a while. The heat cleaned it up nicely!

comerla · 15-08-2021 5:13pm

https://www.boards.ie/discussion/comment/117710727#Comment_117710727

We use a Kitchenaid which seems to new close to industrial-grade and it can handle Pizza dough although you can hear it working hard at times. We wouldn't make it if we had to do it by hand but the Kitchenaid has taken everything we've thrown at it.

el_gaucho · 16-08-2021 3:00pm

https://www.boards.ie/discussion/comment/117707528#Comment_117707528

We have a Panasonic bread maker and we use the dough cycle. It can handle 600g of flour so about 1kg of dough.

tropics001 · 23-08-2021 2:40pm

https://www.boards.ie/discussion/comment/117758275#Comment_117758275

+1. we have a kitchenaid and really the only thing i use it for is dough. the mrs likes it for cakes.

nomoedoe · 25-08-2021 6:22pm

Does anyone have any experience with the Ferrari G3 oven? It’s coming into the autumn\winter and I’d like to have an option to cook nice pizzas inside just wondering are they worth it before I buy one.

GY A1 · 25-08-2021 11:45pm

https://www.boards.ie/discussion/comment/117707528#Comment_117707528

Hi

the 1000w has now been reduded from €80 to €60

was about to buy last last week and glad waited

Suckit · 26-08-2021 12:16am

https://www.boards.ie/discussion/comment/117803083#Comment_117803083

They are huge in Germany and are a great alternative to a bulkier option. I think this thread was started with the ferrari before the others existed. It is a kitchen counter option that produces a lovely Pizza. They often go on sale on amazon Germany an Italy for €89. That is the main pizza oven for parties in every German house party I've been at that offers Pizza and snacks from their house

😄

- about 3 houses of 7, but technically I've been at those three houses at about 5 parties each, the others not so much. But I have to say the Pizzas from it were great. It made me look at the bigger ones and back at it again. Video here in German - https://www.youtube.com/watch?v=HoSRxKs-p9c

This baking result can compete with a professional oven. Crunchy pizza like a pizza maker! But not only that!

Not "only" as a pizza oven to use - freshen ideal for "Express" jaws and pizzas, cakes, quiche, wedges, fries, bread, meat, toast, rolls, chestnuts, cookies, cakes, desserts, pastries and much more

baking with refractory Food-safe natural stone (from Italy), 31.6 cm diameter, this absorbs moisture from the dough - the dough does not burn - the heat is stored in the stone and transfers it evenly to the dough, creating the crispy base - just like from the stone oven

Frozen pizza with a baking time of 3 minutes

Homemade pizza with a baking time of approx. 5 minutes

The temperature is raised to up to 400 ° C in just a few minutes

No odor / smoke development

Much more energy-efficient than conventional ovens

With thermostat, timer and signal lamp, when the desired dish is ready, including pizza turner and Italian recipe collection

1200 watts of power

Muahahaha · 26-08-2021 8:20pm

Thinking of giving New York style a go on my next batch of dough. Has anyone done this on the Ooni and has pointers for timings and temperatures? Im reading some recipes that say 270c for 6 minutes but Im not sure if that is written for people using conventional kitchen ovens, it sounds like it could be

edit- just looked at the Ooni site and they say 370c for about 3 minutes when doing New York style. If anyone knows where the gas dial should be on a clockface to get it to that temperature people post it up

Muahahaha · 26-08-2021 8:34pm

https://www.boards.ie/discussion/comment/117803083#Comment_117803083

Yeah they are decent for an indoor pizza oven. If you go back to the beginning of the thread you'll see reviews of them. I had one for a few years and it worked very well, produced much better pizza than the regular oven because they go up to almost 400c. iirc it was a bargain at around 50 euro but they've gone up a bit in price now, I think they are around 100-120 last time I looked. Id recommend them anyway as I had good results from it. Only thing Id say is get your launching own peel to go with it as the paddle things provided with it are very fiddly. I use them as dough scrapers and cutters now but they were tricky to launch a pizza with

Bassfish · 28-08-2021 1:16pm

Apologies, I know this has been asked 1000 times before but I haven't the patience to trawl back through the thread.

I've just received my Ooni gas burner for my Karu. It's the Irish fitting on it.

Is it Patio Gas I need?

Padraig Mor · 28-08-2021 2:28pm

https://www.boards.ie/discussion/comment/117814742#Comment_117814742

Yes, Patio Gas.

nomoedoe · 02-09-2021 1:15pm

https://www.boards.ie/discussion/comment/117804303#Comment_117804303

https://www.boards.ie/discussion/comment/117807898#Comment_117807898

Thanks lads i bought one this morning from Ebay got it for 115e

Gloomtastic! · 02-09-2021 4:25pm

I see Ooni has increased prices of their 12'' gas Koda to €349.00. It was €279 this time last year. Not sure about prices for other versions but would assume they've gone up too. Anyone who has used both, is the Ooni worth 3 times the price of a Ferrari G3?

Pipmae · 02-09-2021 8:28pm

https://www.boards.ie/discussion/comment/117838662#Comment_117838662

The Koda 16 was €399 and it's up to €499.

Pizza ovens

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