I think about 350, maybe a bit more. Enough to crack the stone!
Did it crack? 🫣
small crack at one side, not split in half
https://www.amazon.ie/G3-FERRARI-Delizia-G10006-Aluminium/dp/B07P1D1ZC4/ref%3Dmp_s_a_1_2?adgrpid=172808970217&dib=eyJ2IjoiMSJ9.tqoBOuHocxZ23bSCzzPtQzDOLfKUsz8VkAamkbaTo7wz61n51KDU6g6z-a2KbG5nPzo_jxWFN3NCEgtq5HqGlcos686BVZGg9IOtUtg7ysS3U2_eJvt4edgYTXXgIQkkW_OErAtcmbl1r7rA6zmQEfZPnuGa7VMzHgeP2TA2vfG4PMTKoDFx1Vl70yiiajYr2VQ_thSAu8wqdNpqPKiMwQ.MH9DqCoqLTaLtQa4FvczNFvaLgLYy2Hkrd9zphpvrYc&dib_tag=se&gad_source=1&hvadid=739676129248&hvdev=m&hvlocphy=1007850&hvnetw=g&hvqmt=e&hvrand=1295318935976814870&hvtargid=kwd-308157060631&hydadcr=28554_2546191&keywords=ferrari+pizza+oven&qid=1749735842&sr=8-2
Highly recommend this oven, had it prior to getting a roccbox and it was excellent
back to the Lidl pizza oven with home-made bases tonight. It was… not good:
I've made bases before, but i stretched these too thin. Stuck to the peel, then got mangled as I tried to launch. I did the remaining ones in the kitchen oven. I used Jamie Olivers recipe which supposedly makes 8 bases but 6 is probably more realistic. I also didn't use enough semolina and having watched some YT vids I think I might need to get a second peel so I'm not launching with a hot one.
Give that stone a scrape and pop it into the oven with the burnt side down. The heat will clean the bulk of it off. Personally, I prefer a wooden peel for launching, a little sprinkle of semolina on top and the pizza slides off easy enough. I stretch the dough, put on my sauce then transfer it to the peel and put my toppings on as quickly as possible. The longer it's on the peel, the more chance it has of sticking.
I used my new perforated peel for the first time yesterday and it's a complete game changer. With the old one I'd put flour on it and then assemble the pizza directly on the peel, which of course increased the likelihood of it sticking. With the perforated peel I'm able to slide it under the prepared pizza and launch it with little issue.
I find semolina on the peel gives you a lot more time before it sticks.
This butane regulator came with my new pizza oven. Can I swap this out for the patio gas regulator that came with my weber does anyone know. Is it just a straight swap or would it interfere with gas flow rates/pressure?
They usually have a pressure rating. My ooni is 37mb I think, I'd say they need to match for it to work to specification.
I always launch off a wooden peel. I find if it's well floured it's usually fine. Always give a little shimmy before you launch to make sure the pizza is gliding, if its sticking lift up one side at a time and throw in a bit more flour and it should be fine
Used a wooden peel/spatula combo at the weekend. Game changer.
I should say that before the perforated peel I was using a non perforated stainless steel one. Perforated is much better.
I wonder would this offering from Aldi be any good 🤔
For €90 it looks alright.
Picked this up on sale from Toss Bryan last week
https://henleystoves.com/product/luna-flare/
Not used yet as too windy.
Wondering if anyone else has it and if they managed to source a suitable cover anywhere? Dimensions slightly different to an Ooni 12.
Some pies y'day !!
Super pizzas, Roberto. You're getting a great result.
Can you share (1) your choice of ingredients for the dough (Which flour, which yeast) and (2) your recipe?
I've been using the classic Ooni recipe, and also the 'faux bros' dough recipe available online. Results have been what I'd consider "good" but a step below yours.
I'm generally using same-day approach, I'll mix the dough in the morning, do a cold proof for a number of hours, then a room temperature proof for the last stretch. More for convenience than anything else.
The pre mix M&S pizza flour is actually quite good. Only extras you add are oil and water.
Ah, prefer to experiment with different recipes, but thanks.
Edit: Sorry, just realised you were probably just offering a general bit of feedback on it, not necessarily responding to me, apologies.
Yesterday-
Busy pie weekend it seems!
Mortadella and pistachio
Pepperoni and nduja
I do declare that a margarita pizza with extra nduja to be my favourite topping.
Flour - Stagioni 5 or Caputo red from Supervalu/ Odlums 00 from Dunnes(if on offer)
Yeast - Doves farm quick bake yeast - Dunnes or Tesco instant dry yeast
Cheese - 65c fresh mozzarella balls dried and drained overnight/Grated mozzarella
I am sure I have shared it here before but here it is......
Mix all ingredients in stand mixer for 15 mins
Let dough rest for 30 mins and do stretch and folds until smooth. Bulk ferment into fridge for 24 hrs
On the day of baking, make pizza balls and store in individual containers(pic attached) straight out of fridge six hours before u plan to bake.
Wooden peel to launch and rotating peel to bake and serve.
Proportions from pizza app also attached
Hi
Not sure if anyone has come across the Mimiuo Pizza Oven oven yet. I've got a lot of tips from here so thought this could help someone.
I wanted a cheaper entry into Pizza making than an ooni, and wasn't sure if I was going to go to the hassle of making dough etc. so I bought this. (it was reduced to £140 its regularly reduced) They have a self turning one, that I wanted but wasn't available.
Mimiuo Outdoor Gas Fired Pizza Oven
Its made by only fire which I've used for a lot of weber accessories that are really good.
I bought it about a year ago, and I find it … grand . I probable use it at least once a month, sometimes 2 or 3 times a month. It helps I have a mixer to make the dough. Without that I'd not be as eager.
The stone gets over 400 degrees c. Its light. and easy to move around. It warms up in about 15-20 minutes. Its not an ooni, and I am sure the ooni is better built, but for the money I think its great value. The flame is only at the back, I think the ooni has a flame at the side and the back, but its very hard to find fault with it. If it was to break, I'd probably buy the ooni, because I know now I'll get the value out of it.
To pick faults with it When the legs are folded in the gas connector tube is on the ground so can twist, so you need to check its tight every now and again, but apart from that its great. Pizza in 2 minutes.
But I'd really recommend it as an entry level oven.
I've recently been looking at charcoal/wood pizza ovens and I did have the Mimiuo shortlisted. But I decided to go with the Ooni Karu 12G. Cheapest I found was £309 Inc delivery, 40 less than Amazon.
Now off to read this entire thread.
My Ooni Karu 2 has arrived. Installed the door and registered on their site. I will light it tomorrow and make some dough for the following day.
I plan to run it on charcoal and wood and see how it goes using my BBQ fuel.
Any tips for a noob would be welcome.
Get yourself a 20/30 second timer like this
https://amzn.eu/d/fHIqzco
It’s so easy to get distracted when you’re doing a load of pizzas. This timer has proved itself useful every time I use it.
Thanks. I'll consider that.
Made a fairly standard batch of pizza dough the other day and I've never dealt with dough as sticky. Too much oil? I don't know what else would make dough sticky that I could have gotten significantly wrong.
The weather. Heat and humidity can hugely affect how a given dough recipe behaves.
