Pizza ovens

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.

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 :(

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.

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.

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

Hi

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

was about to buy last last week and glad waited

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

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?

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

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

Earlier in the summer, someone posted a link here to an oven very similar to an ooni, but cheaper (it was gas powered, with flames on three sides). I think they had ordered one, and I'm interested in hearing how they got on. I've tried to go back through the thread, but I can't seem to find the original post.

That's it! Shame your purchase didn't work out. It looks like a good oven - I don't "need" a new oven, because my unni 3 is going grand, but I do think the design of that oven with flames on 3 sides is probably even better than the ooni. If anyone does get one, keep us posted here!

You’ll be fine. With pre-baked bases you don’t need to put semolina on your peel. They should come off by themselves.

Don’t overload them.

If you don’t want them to incinerate, 30 seconds, out and turn, 20 seconds, out and turn, 20 seconds to finish.

That’s interesting - I didn’t realise the Dough Bros did lots of just dough balls?

I think they will both do the same job, i.e get up to 500 degrees and cook great pizza. I think the Roccbox is something like 500 quid whereas the Ooni 16 is around 320. Im not really seeing where that extra 180 quid is going, maybe if you really prefer the looks of the Roccbox it might be worth paying the extra but the result in the pizza wont be any different. Also dont forget Ooni normally give 20% off on Black Friday so you should be able to get the 16 for around 260 so almost half the price of the Roccbox. The savings will help you spend more on accessories that you will need like a couple of peels, an infra red thermometer, boxes for proving dough, etc.