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Pizza ovens

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Comments

  • Registered Users, Registered Users 2 Posts: 3,555 ✭✭✭Citizen  Six


    I find the Mutti one a bit too processed tasting, with the additional herbs.

    I just buy a bunch of cans of San Marzano tomatoes and make my own sauce. With onion, garlic, and some basil. Then freeze batches of it, similar to yourself.



  • Registered Users, Registered Users 2 Posts: 15,397 ✭✭✭✭The Nal


    I just blend San Marzano can with a touch of salt. Maybe a touch of oregano. Less is more with pizza sauce imo.



  • Registered Users, Registered Users 2 Posts: 4,950 ✭✭✭b.gud


    Hey folks, I just pulled the trigger on an Ooni Koda 16 and had a question that I figured someone here may be able to help with. On the site it says that the 37 bar version doesn't come with a regulator so I need to get one. I use the grey patio has tanks for my BBQ and was planning to share it between the Ooni and BBQ. So wondering would the below regulator from Amazon do the trick or do I need a different one. Thanks

    https://www.amazon.co.uk/gp/aw/d/B075731BLQ/ref%3Dox_sc_act_title_1?smid=A12ZQPO5CDUHWT&psc=1



  • Registered Users, Registered Users 2 Posts: 3,266 ✭✭✭Keith186


    Yep, looks similar enough to the one I use. You'll need to get a meter of pipe for it too. Fuel wholesalers or some hardwares will be able to sell you both if there's any near you.



  • Registered Users, Registered Users 2 Posts: 4,950 ✭✭✭b.gud


    Thanks very much, going to steal the one from the BBQ for now and might make a split line so that they share the one tank.



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  • Registered Users, Registered Users 2 Posts: 3,555 ✭✭✭Citizen  Six


    I cook it, so it gives me a more new york style sauce. That, and I've also had issues getting the pizza from the peel into the oven, so cooking reduces the overall water content.



  • Site Banned Posts: 1,745 ✭✭✭Raichų


    any current recommendations from anyone for an indoor pizza oven that’s not gonna require a major investment if it didn’t work out? (The Ooni volt looks and sounds great but €899…)

    not really in a good position for getting an outdoor gas or wood fired one just yet but that’s the end goal so in the meantime I’m just wanting to grab something for the kitchen that’s gonna keep us happy til outdoor is feasible!

    There’s a few recommendations at the top of this thread but that goes back a good while so if they still hold up or there’s something new around I’d love to hear about it! Thanks folks :)



  • Registered Users, Registered Users 2 Posts: 3,555 ✭✭✭Citizen  Six


    What's the drawbacks to an outside oven for you?

    Post edited by Citizen Six on


  • Site Banned Posts: 1,745 ✭✭✭Raichų


    Working on the back garden presently. We’re getting the lawn taken out and replaced with gravel and patio slabs then once that’s done I will look at getting garden furniture and outdoor cooking gear (BBQ’s etc).

    Part of that though involves sorting out the garden shed to have a place to store the stuff in the off seasons.

    But all that is unlikely to be finished before next year being realistic and I would like a nice pizza sooner than that. Local takeaways are all crap to be honest. Seems the only way they know how to make pizza involves using a shovel for the cheese.

    Just hit my limit paying €15+ for a pizza that’s essentially inedible with half cooked toppings and more cheese on a single pizza than an Italian could use in a month. If the Ooni Volt is the only way to go I’ll buy it to be honest I don’t really mind but I’m sure based on the earlier posts in this thread there’s a viable and budget friendly alternative!

    But if it came to it I can justify the Volt on the basis of using it the 9 months a year it’s either pouring rain, gale force wind or freezing cold. 👏 just prefer to funnel the money towards getting the yard done if I can



  • Registered Users, Registered Users 2 Posts: 1,587 ✭✭✭Comerman


    I have one similar to this for 4/5 years now and no issues with it at all

    https://eur.vevor.com/commercial-pizza-oven-c_10580/vevor-commercial-countertop-pizza-oven-electric-pizza-oven-for-16-pizza-indoor-p_010630948527#goodsDetail

    An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.



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  • Site Banned Posts: 1,745 ✭✭✭Raichų


    ah cool can get a dual one as well!! That looks amazing; longevity sounds good too cos as I say when the weathers shite but the pizza mood strikes 👏



  • Moderators, Science, Health & Environment Moderators Posts: 4,876 Mod ✭✭✭✭Tree


    @Raichų try Tony Gemignani's two stone method rather than buy another appliance. You put two stones in the oven, and launch the pizza onto the top stone then turn and transfer to the bottom stone halfway through the cooking time. His Pizza Bible is most excellent too.

    Can also be done w/ two baking steels…
    Two stones is how we've been doing the indoor pizza since ~2017, though since we got the Ooni it's a bit less common. Make sure you can have a good light for the garden when it's done for pizza ovening outdoors all winter :D



  • Site Banned Posts: 1,745 ✭✭✭Raichų


    I give it a bash- see how it goes! Honestly barely use the “big” oven anymore as it’s not great at maintaining temperature and accuracy in temp.

    I checked with an oven thermometer before when set to 250c it was barely at 170!



  • Moderators, Science, Health & Environment Moderators Posts: 4,876 Mod ✭✭✭✭Tree


    Yikes! New oven time!

    They don't like being used either. The element in ours decided to catch fire yesterday (we max it out when we make bread and pizza, and bread is a few times a week. In our last place we also melted an element doing pizzas…)



  • Registered Users, Registered Users 2 Posts: 3,465 ✭✭✭.red.


    If the end goal is a lovely garden and an outside pizza oven, why not just get the oven now? Even in winter when the weather is sh1te I've used mine at least once every 2 weeks. Wind can cause an issue as the flame swirls unless you can use something as a wind breaker but I've cooked in rain, wind and snow by putting the oven on a table at the back door so I'm basically standing in the kitchen whilst cooking.

    Maybe something to think about?



  • Registered Users, Registered Users 2 Posts: 3,680 ✭✭✭The Davestator


    My Ooni came with a regulator which surprised me. Maybe yours will have too?



  • Registered Users, Registered Users 2 Posts: 4,950 ✭✭✭b.gud


    Nope mine didn't have a regulator with it when it shipped. I believe they do ship a regulator in some markets though



  • Registered Users, Registered Users 2 Posts: 3,555 ✭✭✭Citizen  Six


    Think it depends on the model. Mines an original Koda 12 and it has one.



  • Registered Users, Registered Users 2, Paid Member Posts: 74 ✭✭coffey87


    Hi All, I have the Ooni Karu 12G Multi Fuel. I have only ever used it in Wood Fire mode, can anyone recommend what gas to use with this, just Calor Patio Gas or does it have to be something different than this? Is 5kg enough do you think?



  • Site Banned Posts: 1,745 ✭✭✭Raichų


    it’s completely impractical pretty much- it would just end up destroyed by weather etc as I’ve no where at the min to put it out of the weather.

    I’m also not keen on working around the ovens and bbq etc I want out there & of course I may well just stick to the electric one after all; it’s been on my mind a good while to get one just never looked beyond the ooni for whatever reason, largely afraid of buying a lemon



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  • Site Banned Posts: 1,745 ✭✭✭Raichų


    I think depends on the regulator you have- propane regulator will only work with propane tanks but an LPG regulator will work with butane or patio gas.

    The good news is that the regulator will only fit on the correct cylinder so if unsure which is right take a pic (or if you can bring it with you) and the shop you visit should be able to advise.

    I bought a cylinder of butane once for a BBQ we had but found out after it was propane and the regulator wouldn’t fit at all. But for usage it is really as much as a muchness if you have to buy a regulator yourself and it doesn’t matter which you get; just go for whatever one gets you the best value for money 👏


    5kg patio gas cylinder would last a good while to be honest. I get the regular size butane for our hob and change it prob every 4/5 months if that’s any help.



  • Moderators, Science, Health & Environment Moderators Posts: 4,876 Mod ✭✭✭✭Tree


    So the grate on my Ooni Karu 12 was getting warped pretty badly and dropping embers out the back, so I contacted Ooni to ask what to do and they sent me the new, improved, deeper grate as a fix (like, beyond "here is my serial number this thing is warped what do to", I didn't request anything specific). Holy god this thing is a significant upgrade on the original grate. Much deeper on the pizza oven side and no weird balancing acts.

    Waaaay easier to get the fire going in it too.

    image.png image.png image.png


  • Registered Users, Registered Users 2 Posts: 4,918 ✭✭✭Roberto_gas


    IMG_0363.jpeg IMG_0364.jpeg IMG_0370.jpeg

    Baked few pies after 7 months..same day dough as kids wanted some pizzas



  • Registered Users, Registered Users 2 Posts: 17 felandere


    Solid approach! San Marzano tomatoes are so flavorful that they don’t need much—salt and a pinch of oregano let their natural sweetness shine. Minimalism is key for a killer pizza sauce. You cooking tonight?



  • Registered Users, Registered Users 2 Posts: 3,555 ✭✭✭Citizen  Six


    I’ve mainly been using the ooni classic dough recipe, for same day dough.
    But the last time, for the secondary fermentation, I left it for 3 days in the fridge.
    I found it was a lot better than my previous results.
    I’ve just finished mixing dough and have it on primary fermentation now. I hope to have them ready for tomorrow, so after making my dough balls about midday, should I leave them out until tonight before refrigeration until tomorrow eve? Would that give me similar results?



  • Registered Users, Registered Users 2, Paid Member Posts: 16,438 ✭✭✭✭loyatemu


    the Lidl gas oven is currently on sale for €70, just picked one up yesterday and a peel (they have 2 different sizes) so will be perusing this thread.

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  • Registered Users, Registered Users 2 Posts: 155 ✭✭Newgrange Warrior


    I picked up the Lidl one. Not lit it yet. Looks sturdy. Anyone know can I swap out gas connection supplied (type a235is) regulator with type 634 from my webber BBQ? Just save me buying another gas canister.



  • Registered Users, Registered Users 2, Paid Member Posts: 16,438 ✭✭✭✭loyatemu


    first attempt with the Lidl oven. Used the Sorrento bases from Tesco which are decent for pre-made, will get some 00 and make my own next time.

    Oven was a bit too hot for the first one, and it's difficult not to burn the edges. If I'm making my own bases I'll make them a bit smaller.

    image.png

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  • Registered Users, Registered Users 2 Posts: 411 ✭✭DaraDali




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  • Registered Users, Registered Users 2 Posts: 4,918 ✭✭✭Roberto_gas




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