Pizza ovens

Luckycharms_74 · 31-05-2022 08:37AM

https://www.boards.ie/discussion/comment/119135799#Comment_119135799

Super stuff. I'll store it in the garage for the winter.

https://www.boards.ie/discussion/comment/119136775#Comment_119136775

Thanks, Pat 😀

I bit the bullet and bought the smaller 12 Gas version and carry case cover.

Now I gotta figure out the dough process and pre-preparing the balls for quick access. Its gonna be some fun over the summer anyway

Bassfish · 31-05-2022 10:40AM

Quick question, I hooked up the gas attachment for my Ooni Karu for the first time and found that compared to burning wood, the top of the pizza got very cooked very fast and the bottom was still undercooked. I ended up sticking the peel in between the flames and the pizza to let the bottom cook more.

Is the solution to let the stone heat up for longer and turn down the flame before putting the pizza in?

Roberto_gas · 31-05-2022 11:06AM

https://www.boards.ie/discussion/comment/119138643#Comment_119138643

Thats right. Your stone needs to reach 400 degrees minimum before launching any pizza...also once you launch the pizza reduce the flame. Easier said than done...practice is what will help u get the balance :) !

Bassfish · 31-05-2022 11:56AM

https://www.boards.ie/discussion/comment/119138764#Comment_119138764

Sound. I'm a fan of NY style pizza so didn't need the oven to be screaming hot but I'll play around with the flame. Cheers.

shanec1928 · 31-05-2022 12:02PM

https://www.boards.ie/discussion/comment/119138764#Comment_119138764

This is important! i had previously always left it on high and cooked away but the last 4 or 5 times ive gotten it up to temp and then turned it down to the minimum it goes. pizza takes a bit longer to cook but the results are a 1000 times better.

Suckit · 31-05-2022 12:08PM

Aldi have some sort of Pizza oven for sale at the minute. Saw it last night but didn't stop to look at it, and can't see it on their website anywhere.

cython · 31-05-2022 04:04PM

https://www.boards.ie/discussion/comment/119139018#Comment_119139018

Is that one of the BBQ-top ones? I think I saw it in a store recently if so, but didn't see a price against it. Something in that vein listed on the UK website for £40 though: https://www.aldi.co.uk/gardenline-barbeque-pizza-oven/p/813842605946600

PARlance · 31-05-2022 05:21PM

https://www.boards.ie/discussion/comment/119138976#Comment_119138976

All the more reason to get the stone up to temperature if looking for a NY style pizza imo.

I get it up well over 400 and turn the flames off for about 2 mins upon launch, turning the flames on low for another 2-3 mins then.

el_gaucho · 06-06-2022 04:31PM

I got the Karu 12 multi-fuel last year. Today I ordered the gas attachment. I see that Ooni are clearer about using butane now: https://support.ooni.com/en/support/solutions/articles/24000074779-ooni-karu-12-faq#Can-I-use-butane-or-natural-gas? Maybe this page was here last year and I didn't see it. I'm going to use butane because I already have the cylinders for the kitchen.

Apart from the 28-30mbar regulator, do I need anything else?

Luckycharms_74 · 07-06-2022 11:55AM

https://www.boards.ie/discussion/comment/119165843#Comment_119165843

Maybe I'm looking wrong but they still recommend patio gas and 37mbar for Ireland. I was just gonna use the grey calor gas bottle on the ooni.

https://i.imgur.com/X5KZUV8.jpeg

el_gaucho · 07-06-2022 02:29PM

https://www.boards.ie/discussion/comment/119168693#Comment_119168693

Thanks.

I went to their chat support to confirm. Here's what they said:

Our ovens are certified for use with propane, butane and a propane/butane mix. You just need to ensure you are using the correct regulator.

I think the screenshot you posted is if you're using propane, which seems to be the default. For butane, I'll need a 28-30 mBar regulator - the type you use on the yellow Calor cylinders. She also said it will be marked on the gas burner (I haven't received it yet).

baconsarnie · 09-06-2022 09:48AM

I see Super Value have a Top Grill portable wood pellet pizza oven on sale for €149. I have an Ooni, but wonder if anyone has tried this as it might be a good recommendation for someone I know who doesn't want to fork out premium for an Ooni.

wersal gummage · 09-06-2022 11:17AM

Anyone have issues getting the ooni (charcoal) up to temp?

I'm finding it takes me around 45 mins and 3 or 4 fills of charcoal before it's hitting 450 plus.... After 15/20 mins it is consistently around high 200s... Using lumpwood, tempted to start using the weber briquettes in the chimney and get them up to temp before tipping into the ooni...

Luckycharms_74 · 09-06-2022 02:56PM

Quick question regarding delivery times from Ooni. I ordered on the 30th of May and got an email last Thursday saying we have received your order. I have received nothing since but the BBQ is in stock according to the site.

el_gaucho · 09-06-2022 04:00PM

Are you using any hardwood? Hardwood will make bigger flames and heat the stone faster. I use some lumpwood at the start, then add hardwood once it’s warmed up.

The Buster · 09-06-2022 08:37PM

https://www.boards.ie/discussion/comment/119179487#Comment_119179487

The delivery time from Ooni isnt great. I bought mine last black friday and it took over a month but some people here were longer. On 27 May i ordered a turner and peel and like you I got an email confirming the order a week later and nothing else. They have a great reputation for customer service but this is one area they let themsleves down and it can be frustrating

Damo 2k9 · 10-06-2022 02:41PM

Has anyone used the dough balls that you can buy frozen from Musgraves?

Trust me I know there is no substitute for fresh dough, but for the likes of partys etc it might not be a bad shout. Would be interested to hear if people had any success with them.

wersal gummage · 11-06-2022 05:33PM

https://www.boards.ie/discussion/comment/119134497#Comment_119134497

Bought these and tries this. Disaster.

Pressure built up within the boxes, popping the lid constantly. Did it as you display, and dough leaked out bottom of the boxes as the boxes wouldn't stay closed.....

Made dough same way as every other time, thought this would be handy for storage. Am I doing something stupid here?

shanec1928 · 11-06-2022 06:05PM

https://www.boards.ie/discussion/comment/119188900#Comment_119188900

I have the same containers and I’ve never used olive oil or leave them upside down and haven’t had any issues. I normally do the first proof in The 10L version of that

https://ingka.page.link/51B1RPbTHUdkPZqbA

then put them into those containers for the last part.

wersal gummage · 11-06-2022 07:20PM

Yeah I had also done the first proof in a large bowl, left it 2 hours covered with damp towel, then removed, divided into 4 and placed into these little containers and within minutes they were all making popping noises and lids popping open etc... Closed them a few times but after a few mins I couldn't close them at all (thr dough balls were still relatively small at this stage).... So once they started seeping out I just wrapped the entire things (individually) with cling film... In the end the dough was fine, bases turned out fine and tastes good etc... But just weird and don't think I'll be using the containers again

wersal gummage · 11-06-2022 07:23PM

I'm using a method I found in YouTube from a guy called "stadler made" and it uses cold water only, and takes longer to prove, so it's 2 hours initially, then divided into balls and left for another 5 hours.... I wonder if this slower method is causing the pressure or whatever it is I'm getting

Muahahaha · 11-06-2022 07:45PM

https://www.boards.ie/discussion/comment/119184126#Comment_119184126

I havent gone to Musgraves but did once buy frozen dough balls from a food shop in Lucan that someone on the thread recommended a good while back. They were sold in unmarked packets of four and might have even been from Musgraves, Im not sure. They were perfectly acceptable, when thawed the dough balls had some nice bubbles on them and the crust puffed up well and the pizza made with them tasted pretty good, Id give them 8/10. I dont live near Lucan so never got them again but I would still recommend them and they would be handy for taking the stress away if making a large amount of pizzas for a party.

Damo 2k9 · 11-06-2022 08:47PM

https://www.boards.ie/discussion/comment/119189602#Comment_119189602

Thanks!

I'm going to try make it back to Musgrave's next week and going to grab a box of them. I'll be sure to pop back and let you know what they are like.

shanec1928 · 11-06-2022 08:47PM

https://www.boards.ie/discussion/comment/119189517#Comment_119189517

that’s not long at all. That’s my recipe that I use. I normally just leave it at room temp for 24 hours + and then 5 or 6 hours for the second proof in the small containers

dmc17 · 11-06-2022 11:15PM

https://www.boards.ie/discussion/comment/119189517#Comment_119189517

Did you add any flour to your yeast? 😅 I've been using these containers and never had an issue. I think I remember seeing someone put a pinhole in the lid with a hot needle to let excess pressure escape, which might help you.

wersal gummage · 12-06-2022 11:22AM

https://www.boards.ie/discussion/comment/119190318#Comment_119190318

Not sure I get the comment re the flour. When I said I only added cold water, I meant as opposed to most recipes online which suggest a more lukewarm water to activate the yeast quicker. So yeah, I'm using a calculator, I'm going for around 62% mix (I found 65 was giving me some hassle), using the 00 flour, yeast, some salt. I've had no issues at all with this, just found the dough balls on baking trays etc wrapped in cling film were taking up a fair bit of space on counters etc, so the 4 stacked boxes looked neat. Within 10 mins my boxes were leaning and I wasn't there to spot it would have toppled over. Couldn't keep the kids on them at all!

A quick google suggests that the lids popping is fairly common.

wersal gummage · 12-06-2022 11:23AM

Typo above kids /lids!

Roberto_gas · 12-06-2022 06:10PM

https://www.boards.ie/discussion/comment/119188900#Comment_119188900

I use it for 4-5 hr cold proof in fridge after cold proof of bulk dough for 48 hrs…if you are doing high yeast low proof pizza balls dont use this method ! Just ball them and cover with damp cloth

Above is of no use for short proofing which you seem to be doing

and yes lids pop as air escapes from dough