Thanks all, that's very helpful. That ikea table looks perfect.
I meant whether to use the cover and leave it out, or stick the oven in the shed after each use given how light it is.... If leaving out I'd absolutely cover alright.
Are they as good as Ooni with gas?
Thanks is pizzeria blue the best bet from caputo ? They dont have standard red
Mine goes in the shed when I'm not using it. It's so easy to move around the place I can't see why I'd leave it out. I have the cover - which I always put on it (even though it's in the shed).
I've been known to leave it out once or twice when I'm not in the mood to clean up - in that case, the cover is worth having.
Apparently the IKEA Grillskar table fits the Ooni ovens quite well (even the Koda 16). I've bought it but haven't managed to get it set up yet
They seem to be out of stock with no date due back, but thanks it's something to think about. Also has a matching outdoor sink unit which I'd be interested in, I think, as when using BBQ I seem to be in and out washing hands regularly. Although not sure what use cold water would be to me
Saw Caputo red/blue/yeast in my local Centra today, so no more trekking across town to SuperValu
Nice what price
After getting an Ooni in the Black Friday sale it finally got used last night. Wow! As good pizza as ever had. Its going to get a lot of use over the summmer! Last night I bought pizza bases but will make my own over the weekend and freeze them for future use.
I have an underused gridle pan that I am going to start using. Just checking use. I presume I leave the pizza stone in and just heat the pan on the stone?
No clue, I was focused on getting cream
yeah leave the stone in and pre heat the pan starting on a cold stone. Take care not to make heavy contact with a hot stone and a heavy cast iron pan or it could crack the stone. Also be aware that some cheaper cast iron pans are only 'cast iron enameled' and rated to about 250c, at 450c these can crack. True cast iron wont though.
Where are people sourcing their mozzarella from ? Thanks in advance. I generally use fresh and grated from Dunnes but would love to get into low hydration mozz from other sources
Toons Bridge Dairy
At €4.50 a ball, I just couldn’t do it. 😩
I tried the Toonsbridge, and it's nice, but I prefer the style of the dried shredded stuff (particularly Tesco as I find the Dunnes/SV turns into a leathery mat)
I wouldn't think so, difficult to say..... but they are highly regarded online. The main attraction apart from price, I think is that they are an 'excellent' indoor kitchentop pizza maker, whereas the Ooni would be for outdoor use.
I get cheese from this place i find it really good ,melts lovely and has a nice string to it!
https://www.pizzabellissima.ie/product-page/cubed-mozzarella-cheese
We've a local grocer that has this freshly shredded mozarella from Zarpellon that's absolutely delicious
https://zarpellon.it/wp-content/uploads/2021/06/42C812VP.png
Is it available in Dublin somewhere?
Anyone who has tried the Ooni classic dough find it's quite sticky? Sure, I can add more flour when needed but is there a pizza dough Ooni owners "go to" when they are making pizza?
That recipe is only 60% hydration and definitely shouldn't be sticky. Recommend Vito https://youtu.be/u7Hd6ZzKgBM. He has a mountain of videos and will sort you. 70% hydration is the way to go.
Tesco do a mozz block, melts very good. I cut it into small cubes.
https://www.tesco.ie/groceries/en-IE/products/255087569
^ Thanks for the heads up. Will check it out.
I’ve had my Ooni two years now, use it about once a fortnight. Still have the the original gas tank. Not bad.
Also, I was using pre-baked bases yesterday and managed to make 8 in about 20 minutes. I prepped all the pizzas beforehand so just had to concentrate on cooking. Not bad at all. 😋
Where do you get the prebaked bases - or do you do it yourself?
I think most of the supermarkets have them at this stage, they are not in the bakery sections but normally in fridges close to whereever the garlic bread would be. I havent bought them in a while but Aldi & Supervalue do a good pizza base which is branded Sorrento, it comes in packs of two and a there is a choice of a regular and sourdough version. Its not as good as making your own dough but they are perfectly acceptable and a handy cheat if you have a large amount of pizzas to make for a big group.
Aldi also have a pizza base which is in a pastry style roll. Gives really decent results, better than those pre-baked ones for my money and more or less equally user friendly.
Did you order from that seller at the time and has it arrived? I ordered April 5th and still no sign of it, irrc the shipping said 21-28 days and its just beyond 40 days now
Yes I did order, I meant to post here last Thursday I opened a dispute and got refunded.
Made dough last night for Friday evening and I forgot to put it in the fridge after the initial proof. Woke up this morning to completely over proofed though....is there any way to save it or do I need to start again today?
You can just 'knock it back', basically a gentle kneeding to take the air out and then re-ball.
You might have very yeasty dough by Friday though. Or it could be perfect. All part of the learning curve.
I normally make my dough 48 hours in advance, which involves leaving it out overnight for the first 12 hours but I use minimal yeast.
