I though the lids for those have holes in them though. Will that still work - does it not need to be airtight?
I was considering this as a possibility:
https://www.ikea.com/ie/en/p/ikea-365-food-container-large-rectangular-plastic-80393065/#content
We have those containers in the rectangular and circular shape. The circular one is by far the handiest for proofing dough. We have the glass ones, and I will say I'm not overly happy with the quality of the ones we have. They chip very easily and are not quite as hardwareing as other glass stuff we have from IKEA.
Tesco have a 00 pizza flour as well !
Ive looked several times in a few different tescos and never seen it, also checked a few supervalus and it seems only certain ones actually stock the caputo stuff, dunnes have nothing from what i can tell either, maybe im just very unlucky?
I was in a Tesco Extra last week and checked the flour section and the Italian section and no joy. Then I got home to relaise I had a bag of it that Id forgotten about from Marks and Sparks so they should have it. Its also 12.9% protein which is as high as Ive seen it so it should be good for gluten development during fermentation. Ive seen other 00 flours that are only 9.5%
Yeah ive used theirs before, if your really at a loss Avoca also have caputo but its a trek to get to their stores plus your paying a premium there so i only have grabbed it from them if passing and no other options.
Its strange that supervalu stores all the Caputo range along with other tipo 00 flours and tesco or Dunnes do not !
On a side note...do people proof their dough balls in containers or trays ? If tray can anyone suggest a good spatula to remove dough from the tray ? Thanks.
Use the following and am very happy ... important is not to overload and to use plenty of Semola in the trays and keep a lid (second tray) on them.
https://www.tyzzeria.com/product/teigbox-30x40-cm/
After proofing and separating into separate dough balls, would some large tupperware be okay to store? not keen on those storage boxes as they'd be too big for my fridge.
I use either a tray and cling film, or a big lunchbox I used ot use for bringing cake places. Both fit alright in the fridge.
Have been using ones similar to these for a while now and they're great... A little flimsy, I cracked a few at the start before taking more care.
Did you get the tray delivered to Ireland?
Yes ... however ordered a pizza oven with it! Send them an email and they should be able to tell you what the shipping prices are.
These are ideal for the job
What size dough balls will they fit?
I think it was around 220g I was making
Grand im making mine around 230-240 been looking for something to proof and even freeze in
These are perfect. Thanks for that.
Fancied something different so I made this recipe for lahmacun (a Turkish flat bread) and just used a pizza dough ball instead of making the bread in the recipe. It is lamb mince with onions, peppers, coriander, cumin, parsley and chilli. I cooked it at around 280-300c in the Ooni as you need more time to allow the lamb mince to cook. On the gas dial that was between 7 and 8'clock to get that temperature.
It really was superb and not having tomato sauce and mozzerella for a change really lets the flavour of the pizza bread stand out more. I used some of that Crucials Yoghurt and Mint sauce that Lidl/Aldi sell as a dip and it matched it perfectly.
If youre making it the step of squeezing the water of the onions and peppers is important as not doing it would have resulted in the lamb not cooking quick enough and burning the pizza dough as a result. They released a lot of water when I squuezed them so glad I didnt skip that step. I made it with 350g of lamb mince so have enough of the mixture left to top another two pizzas. Will definitely be adding this one to the rotation.
Try adding crispy onions to your mince instead of fresh, they’re already dried and would add a nice flavour. You can get them in Asian shops and they keep for months.
Im laughing here because I have a tub of Ikeas crispy onions in the press and didnt even think of using them. I've frozen the other two portions of the lamb mixture but will throw some in when I use it just for extra crunch and texture
Finally got around to using the cast iron. Reverse seared a rib eye on the bone in the Ooni, came out very well with a nice crust
Lovely Rib Eye :-)
Anyways, back to pizza ovens.
For six years I've regularly used a Ferrari G3 - an electric countertop pizza cooker that was one of the ovens that got this thread going back in 2016.
So I opened it tonight to remove a lovely-looking pizza, and, BOOM there was a huge flash and the power went out.
Upon dissection, the wiring was shagged where it bends at the hinge. Destination WEEE.
I've searched the reviews but even in 2022 I can't find an indoor countertop pizza cooker to beat the Ferrari G3.
Has anyone got any recommendations?
Maybe this is like the curse of driving an Alfa - the car blows up on you, but it's such a great drive that you go out and buy another Alfa!
The Ferrari comes on sale on Germany Amazon every now and then, but there is another, I was looking up last week after buying a "wood fired pizza" when I was visiting my sister, It was shocking how bad it was, arrived cold and took over and hour and a half.
I decided that all of my pizza failures in future would be my own, Garden or Kitchen. So started doing some research for counter top. I think it was the Arietta or similar sounding (could have spelling wrong). I was looking on my laptop, which I am not near. It was being compared to the Ferrari a lot. Many of the sites were German, Italian and Spanish. Both sell offline in B&M stores for as little as €60, and online for not much more, I will try and find the site I was reading it from tonight.
Ariete 909.
Here is a translated comparison pitting them against each other. This isn't a page I found before, but is a decent comparison.
https://pizzaepatatine-it.translate.goog/forno-pizza-ariete-909-vs-g3-ferrari/?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=pl
Untranslated in case the translated version breaks for some reason - https://pizzaepatatine.it/forno-pizza-ariete-909-vs-g3-ferrari/
EDIT -
This is definitely the forum I read it on "The Brotherhood of Pizza", but without the laptop I was using, I doubt I will find the pages I was reading. This page has a few bits about them both.
Front Page with some Pizza calculators and measurements https://laconfraternitadellapizza.forumfree.it/?f=10802825
Many thanks, Suckit.
I was looking at ordering, and the latest model seems to be the G3Ferrari Delizia 1XP20000 Pizza Express Pizza-Maker. Here an Amazon for €120:
https://www.amazon.co.uk/G3Ferrari-Delizia-1XP20000-Express-Pizza-Maker/dp/B00KR8LZ3Q/ref=sr_1_1?crid=PUEHKZBZ98SC&keywords=G3Ferrari+Delizia+1XP20000+Pizza&qid=1647908057&sprefix=g3ferrari+delizia+1xp20000+pizza%2Caps%2C34&sr=8-1
This is different from my original G3 in that it has a larger diameter (14") and a double cooking element on top.
The power rating, 1200W, is the same as the G3.
I can't find any reviews on the 1XP20000, it must be very new.
Didn't realise there were so many different Ferrari G3 models (and probably Ariete too) I knew there were a few, mainly the Neapolitan and the Delizia, but then many models within those.
The model you linked is currentlhy €90 on amazon Germany with €15 delivery to Ireland.
It seems to be the G10006B not the 1XP20000 whatever that number is.
Not sure what the differences between the G10006 and the G10006B or the G61000610 are.
i have been contemplating an ooni oven for some time and am now ready to go for it but what to get? I built a pizza oven from plans about 15 years ago and absolutely love it, cooked 18 pizzas today but there is the problem as is it takes a good 4 hours to get the oven to temperature so its more of a party animal now since kids have left the nest and with just the two of us not worth lighting up for two or 3 pizzas.
I am looking at the Koda 12/16 and the Karu 12. Just wondering if anyone has experience of one and changed setup in preference for another because of size or fuel source. Looking at you tube the karu appeals to me but am a bit concerned that the door is a bit fiddly but at the end of the day its only for two or 3 pizzas. Would like to hear other peoples views.
Wow, there will be replies to your recommendation requests, but, please could you describe how you managed to make 18 pizzas? 😀 I made five pizzas for kid's party once and I thought I was a champ! Did you make your own dough, etc?
I have a Koda 12 and I love it. Here's my thoughts
Pros:
So easy to get going - can go from nowhere to eating pizza in 20 mins easily.
Very portable - I move it closer or further from the house depending on weather/circumstances (I've launched pizzas from my back door on more than one occasion)
Perfect for 2 people - cook one while another is being put together and you can have a couple of pizzas ready to go in no time.
Cons:
A touch small - one pizza at a time and they're not really very big.
Doesn't work too well for bigger groups - need really good organisation to keep churning out pizzas
That's all I can think of for now.
