How do people find using their pizza ovens in the winter?
I got the koda16 and have been a bit reluctant to use it. Would you get 430c in the cold weather?
no problem with the cold.
Only time I ever had a problem was when it was windy.
Karu 12 with wood.
I have the Koda 12 and haven't had any problems with cold weather cooking. I have an infrared thermometer to check and it gets fully up to temp in pretty much the same time. I just make sure the oven's not facing into the breeze to ensure the flame isn't affected.
Fantastic even in winter - strong wind or wind in wrong direction can be somewhat awkward, but once you taste the difference, it is difficult to go back to a regular oven.
Planning on getting the oven out for the first time over the Christmas break. The Ooni uses propoane gas. Hope to pick it up tomorrow but am confusing myself about what has cyclinder i need. Is this the one the works - https://www.calorgas.ie/11kg-propane
Not sure if the connector on those is different. I believe you want a patio gas cylinder: https://www.calorgas.ie/11kg-patio-gas
Thanks Ronnie. Never knew that cylinder excisted! Just watched the video and it looks like it. I presume local shop will have it so hopefully get one tomorrow
It’s the patio gas you’ll need Woodies have them if there’s one near you
I got my cover about a week before the oven!
I was doing some pizzas on the weekend - I happened to pick the exact time that it started to lash rain and was taught a valuable lesson.
When I went to turn the pizza I didn't know the peel had gotten wet in the rain. The base stuck to the peel and I slid the toppings back into the oven. A LOT of swearing followed and a pain of a clean up.
Don't let your peel get wet.
I got a Koda 12 at Christmas. I haven't used it yet. Will be put to use in the next few days. Before I get into making my own bases, I am just wondering is any shop bought ready made pizza bases suitable or recommended for quick use?
I’m sorry to hear that, but on a more positive note I found your story hilarious and cheered me right up. That’s exactly something I would do, and probably will do at some stage. 😀
I haven’t even used mine yet. The plan was to have a pizza party on NYE, but covid put a stop to that.
Yep I've been that soldier. Keep an eye on it for escaped pizza sauce too. That has been known to scupper the launch as well.
They will all work. Probably the easiest thing for a bit till you get the hang of things it will take a few goes to start to get the hang of things.
Aldi and Supervalue both do a fresh pizza base which is branded Sorrento, it is 2.49 in Aldi and 3.99 in Supervalue and you should find it in the fridges. Its not as good as fresh dough but perfectly acceptable when starting out and will be an immediate step up from frozen pizzas.
When you do get making your own Id recommend this recipe & technique, it produces amazing pizza. You can find fresh yeast in the Polish shops
https://www.youtube.com/watch?v=u7Hd6ZzKgBM
I also bought on Black Friday but haven't opened the box yet. I didn't get any accessories aside from the cover so I'm going to do an Amazon order to be ready.
I'm thinking of an IR thermometer, wooden peel for launching, turning peel, pizza cutter and maybe a digital weighing scales (for yeast etc). Is there anything else I need, and any particular models of the above that people would recommend?
My little Salter scale does the job.
Pizza launcher https://www.beaddreamsstudio.com/pizza-peels-nhl-14_18/pizza-passion-wooden-pizza-peel-by-villeroy-amp-boch-premium-bamboo-17-x-125-inches-b01em37kt4-ftg-1823.html
Turnig peel is some cheap shite from TX Maxx which works well.
IR thermometer bought of Wish and works well. Although theyre always off by about 10%.
Would get a regular metal peel as well for taking the pizza out and transferring it to a cutting board. The turning peel can do that as well but the round shape is smaller than a 12 inch pizza so you might have accidents or dough flopping over the sides. A turning peel is one of those nice to have items but its not truly necessary as you can just use a regular peel to extract and then turn it by hand, taking the pizza out momentarily also gives you an idea of how done it is and lets you check the crust nearest the fire isnt getting burnt to a cinder.
Other than that if you are making a lot of pizzas (like 4 plus) at a time the dough proofing boxes are handy. If youre freezing dough balls then tupperware to put them in the freezer.
Cant comment on brands as most of the stuff is brands you wont have heard of. The digital scale should be accurate down to 0.1g but also have a big enough plate to hold a large bowl to weight out up to 1kg of 00 flour. IR thermometers come in price ranges from 15-60, there is no real benefit spending more than 15 as it'll do the same job. I rarely use my IR these days as its proven to me that a 20 minute preheat time will get the stone to 450c but it is handy to have when starting out and calibrating.
These are handy for dough balls
This thermometer does the trick at a reasonable price
Picked up this cheap peel for turning/removing the pizza also and does the job fine
Do ye find wooden peels better for launching as a rule?
My second timer has proved itself invaluable every time I use it. https://www.amazon.co.uk/dp/B07KGGRR6L/ref=cm_sw_r_cp_api_glt_fabc_F5SRETTPH3JX9ESKNPC9
I’m not connected to this page but I can recommend it as get the 4 pizza box every now and then from Pizza Belissima which is 4 pizza bases plus fresh Fior de latte mozzarella (well enough for 4 bases) plus garlic pizza breads, mutti pizza sauce for 25euro including delivery.
https://www.pizzabellissima.ie/product-page/bellissima-pizza-kit-4-pizza
The Aldi ones are probably a bit cheaper overall and their west cork pizza sauce also nice together with the buffalo mozzarella and I think they know sell Nduja as well, but the box above it’s a handy pack to get with quick delivery, a lot cheaper than the Dough Bros too and sometimes 10% off on the FB page. Enjoy your Koda12 !
Speaking for myself: definitely. It's much less likely to grab the dough, and more forgiving if for any reason it does. On the few occasions where I've had a base decide it doesn't want to slide, the "lift and blow" strategy has rescued me every time with my bamboo peel. With the metal, not so much.
Thanks for the info. I definitely have regular issues launching using a metal peel. I've gotten better buts it's still a stress point. You wouldn't happen to have a link for a wooden one you recommend?
I've never used a wooden peel, but I don't think it's necessary tbh. I sprinkle a little flour on the peel, pop on the stretched dough and then do the shake and wiggle dance a couple times as I build the pizza. Once I make sure the peel is dry I rarely have much of an issue with sticking and if I do lifting the sides and throwing a little flour underneath and shaking always does the job. I have 2 cheap peels from Lidl and I've no issues with them.
Much prefer launching from a well floured bamboo peel. Semolina flour works really well, some people say it burns too easily but never had a problem myself.
Whatever the peel, its crucial to give it a wiggle to ensure the pizza is mobile before you launch
Simmering for 5 hours? That seems very excessive. Can you link to the recipe? I'm always trying to improve my pizza sauce and I'd love to try that, if only for the one time.
I think it was just a basic receipe, simmered on minimum heat, completely excessive but it was nice. Just not 5 hours nice.
I was in IKEA yesterday and came across Trofast storage boxes and lids https://www.ikea.com/ie/en/p/trofast-storage-box-white-80089239/.
These are made of polypropylene PP and from all the research i have done this material is food safe. Indeed proofing trays are available made from polypropylene and polyethylene.
At €5 for tray and lid, readily available its a great option for those that want to cold ferment dough balls in the fridge.
^ I think I paid €30 or more for my plastic tray and lid so that is an absolute bargain. 😋
