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Pizza ovens

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Comments

  • #2252
    shanec1928
    Registered Users, Registered Users 2 Posts: 4,166 ✭✭✭shanec1928


    shanec1928 wrote: »
    Looking for a bit of advice on where I’ve went wrong, first two batches of dough have been a bit of a failure.

    Used the basic recipe from the Ooni video. 1kg of De Cecco Farina 00, 600ml of water, quick yeast and salt.

    Both mixed in the mixer with dough hook. A little over 10 minutes as recommended. The dough was tacky/ sticky but thought nothing off it. One was cold proofed the other at room temperature. Both had near doubled in size( cold proof 48 hours, room temp 24hrs). But when splitting the dough to smaller balls the dough is still sticky and near impossible to get any sort of shape on when divided up and sticking to everything.


    Just to update this got different flour and used the exact same recipe and was perfect.


    thanks to el_gaucho for pointing out they had issues with de cecco before also.

    now to work on shaping the pizza :pac:

    Oat23 wrote: »
    Decided to give these a go since I'm running low on caputo (if anyone knows where to get the 25kg bags in Sligo let me know please).
    let me know if you find anywhere, handy to have somewhere local. You could get two 10KGs from little italy had family coming down so got them to bring 25KG down.:D


  • #2253
    [Deleted User]
    Posts: 8,856 ✭✭✭ [Deleted User]


    La Hacienda pizza oven box for BBQ

    If anyone interested Dunnes Stores were selling this at the weekend- 80 euro but if you have vouchers off from previous week shop ( 10 off 50 spend) it will cost you 70 euro
    https://www.google.ie/amp/s/www.bbcgoodfood.com/review/la-hacienda-bbq-pizza-oven/amp

    While Argos sell similar they’re currently not in stock and very pricy on Amazon right now


  • #2254
    Pete123456
    Registered Users, Registered Users 2 Posts: 965 ✭✭✭Pete123456


    [Deleted User] wrote: »
    La Hacienda pizza oven box for BBQ

    If anyone interested Dunnes Stores were selling this at the weekend- 80 euro but if you have vouchers off from previous week shop ( 10 off 50 spend) it will cost you 70 euro
    https://www.google.ie/amp/s/www.bbcgoodfood.com/review/la-hacienda-bbq-pizza-oven/amp

    While Argos sell similar they’re currently not in stock and very pricy on Amazon right now

    This has been linked here before I think. Might be ok for some, but I don’t think they’re great - a bbq doesn’t tend to get nearly hot enough to be able to properly cook the toppings and so you end up with a doughy base and soggy toppings.


  • #2255
    [Deleted User]
    Posts: 8,856 ✭✭✭ [Deleted User]


    Pete123456 wrote: »
    This has been linked here before I think. Might be ok for some, but I don’t think they’re great - a bbq doesn’t tend to get nearly hot enough to be able to properly cook the toppings and so you end up with a doughy base and soggy toppings.

    I disagree - Ive used one similar in the past and found it grand - the BBQ (either gas or coal) heats this device to a temperature that cooks the base in about 6 minutes- so not quite your 90 seconds for your high end ooni but then again this doesn’t cost 100s euro


  • #2256
    Oat23
    Registered Users, Registered Users 2 Posts: 15,364 ✭✭✭✭Oat23


    Deleted User wrote: »
    I disagree - Ive used one similar in the past and found it grand - the BBQ (either gas or coal) heats this device to a temperature that cooks the base in about 6 minutes- so not quite your 90 seconds for your high end ooni but then again this doesn’t cost 100s euro


    When it comes to pizza making there's a huge difference between 6 minutes and 60 seconds though and it's not just the 5 minutes extra waiting that makes it worse. At 6 minutes you might as well use a home oven blasted to 250C and a €40 pizza steel.


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  • #2257
    RonnieL
    Registered Users, Registered Users 2 Posts: 791 ✭✭✭RonnieL


    I'd tend to agree. While I didn't buy one of those, I did spend money on other cheaper alternatives before buying the ooni, and in hindsight that was just wasted money. If you know you're into making good pizzas fairly regularly, then the likes of an ooni is a good investment. If you're not THAT into making pizza, but you want to improve on frozen supermarket stuff, then a pizza stone in a regular oven is a good option (although I would caution against doing that regularly over a long period, because I had to replace the element and thermostats in my oven several times during the period when I was using it a lot for pizza making).


  • #2258
    Pipmae
    Registered Users, Registered Users 2 Posts: 2,039 ✭✭✭Pipmae


    Ooni have just launched the new Karu 16 Multi-Fuel Pizza Oven at €799. It's a beast of a thing. You've to register to join the pre-order list.

    https://eu.ooni.com/products/ooni-karu-16


  • #2259
    [Deleted User]
    Posts: 44 ✭ [Deleted User]


    Pipmae wrote: »
    Ooni have just launched the new Karu 16 Multi-Fuel Pizza Oven at €799. It's a beast of a thing. You've to register to join the pre-order list.

    450e more than the 12" ?
    They can keep it !


  • #2260
    Pipmae
    Registered Users, Registered Users 2 Posts: 2,039 ✭✭✭Pipmae


    Mr.Thompson wrote: »
    450e more than the 12" ?
    They can keep it !

    The gas burner isn't even included in that - so it's not technically multi-fuel as it's sold if you get me. Just capable of being multi-fuel if you spend more.


  • #2261
    [Deleted User]
    Posts: 44 ✭ [Deleted User]


    Pipmae wrote: »
    The gas burner isn't even included in that - so it's not technically multi-fuel as it's sold if you get me. Just capable of being multi-fuel if you spend more.

    Yes ,
    I just ordered the 12" Kuru (after finding the thread & the discount thread) and haven't been able to get a gas burner either .


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  • #2262
    Pete123456
    Registered Users, Registered Users 2 Posts: 965 ✭✭✭Pete123456


    Seems the Karu 16 is now just a re-engineered pro with a temp probe - or have a missed something?

    I’m a sucker for gadgets though so I could see myself selling my Koda and buying this!


  • #2263
    The Nal
    Registered Users, Registered Users 2 Posts: 13,020 ✭✭✭✭The Nal


    Jesus Ooni have turned into Tony Montana at the end of Scarface.


  • #2264
    baconsarnie
    Registered Users Posts: 1,211 ✭✭✭baconsarnie


    Mr.Thompson wrote: »
    Yes ,
    I just ordered the 12" Kuru (after finding the thread & the discount thread) and haven't been able to get a gas burner either .


    Same as, don't think that the 37mBar adaptor has been available for months.


  • #2265
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    I suppose the addition of the temp probe is a nice extra, but at what cost?

    I think you can overthink what's actually required for making the pizza tbh. I've used my new Ooni a good few times now and all the additional gadgets are a bit superfluous. I've only used the infrared thermometer for one pizza making session. Now I just fire up the Ooni at the beginning and leave it on full for 20mins. Then I turn it down to the lowest for cooking and then back up to full while preparing the next one. Rinse & Repeat. Works a treat. 
    Glad I didn't buy the extra pizza turner as the paddle/launcher works fine.  


  • #2266
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,688 ✭✭✭✭Muahahaha


    Pipmae wrote: »
    The gas burner isn't even included in that - so it's not technically multi-fuel as it's sold if you get me. Just capable of being multi-fuel if you spend more.

    jesus you would think after dropping 799 quid on a pizza oven it would come ready to use out of the box. But no, you've to buy a 75 euro gas attachment as well.

    The Ooni Pro is priced at 499 so its hard to see where the extra 300 euro for this one is going. At the 800 quid level its not far of the price of going for a full permanent brick pizza oven which Id imagine would outlive any Ooni one.


  • #2267
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,688 ✭✭✭✭Muahahaha


    Pete123456 wrote: »
    This has been linked here before I think. Might be ok for some, but I don’t think they’re great - a bbq doesn’t tend to get nearly hot enough to be able to properly cook the toppings and so you end up with a doughy base and soggy toppings.

    yeah would agree with this, The design flaw with the BBQ pizza ovens is all the heat is coming from below when pizza cooking needs heat from below and on top. I know some of them claim some magic technology that says heat comes from above but thats reflective heat rather than direct heat from a flame, big difference between the two. There is a visible different between pizzas cooked on one of these v an Ooni, the crust is expanded and airy from the Ooni whereas the crusts in the pictures on that BBQ one shows them pretty flat


  • #2268
    JohnnyJohnJohns
    Registered Users Posts: 310 ✭✭JohnnyJohnJohns


    I'm very tempted to upgrade from our 2s, we've cooked pizza once a week in it since 2016 so it's more than paid for itself over the past 5 years, somewhere in the region of 500 pizzas and still going strong. But it would be nice to be able to do fewer bigger pizzas each week! Pricey though!


  • #2269
    Tzardine
    Registered Users, Registered Users 2 Posts: 3,884 ✭✭✭Tzardine


    I see that the delivery dates for the Koda 16 have been pushed back. Looks like OONI are trying to keep it quiet too.

    We ordered one a while back and it was scheduled to ship "Mid June". I see on the website now that it has changed to "Early July".

    Disappointed that no notification from OONI.


  • #2270
    zedhead
    Registered Users Posts: 603 ✭✭✭zedhead


    Tzardine wrote: »
    I see that the delivery dates for the Koda 16 have been pushed back. Looks like OONI are trying to keep it quiet too.

    We ordered one a while back and it was scheduled to ship "Mid June". I see on the website now that it has changed to "Early July".

    Disappointed that no notification from OONI.

    I'm in the same situation but I got an email from Ooni yesterday advising of the delay. Disappointed its delayed as we were getting excited - fingers crossed it will actually be July now.


  • #2271
    [Deleted User]
    Posts: 44 ✭ [Deleted User]


    Muahahaha wrote: »
    But no, you've to buy a 75 euro gas attachment as well.

    Its 100e!


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  • #2272
    RonnieL
    Registered Users, Registered Users 2 Posts: 791 ✭✭✭RonnieL


    Crazy price for that new ooni, but supply and demand I guess. I had another look at the gozney dome site yesterday after seeing the new ooni, and this is the message on their US page: "The Gozney Dome is no longer on sale to the public. Exceptional demand from the Priority Pre-Sale has meant that lead-times are now very long and we’ve closed for new orders until further notice. ". It's $1500.

    https://us.gozney.com/products/dome


  • #2273
    StupidLikeAFox
    Registered Users, Registered Users 2 Posts: 7,721 ✭✭✭StupidLikeAFox


    RonnieL wrote: »
    Crazy price for that new ooni, but supply and demand I guess. I had another look at the gozney dome site yesterday after seeing the new ooni, and this is the message on their US page: "The Gozney Dome is no longer on sale to the public. Exceptional demand from the Priority Pre-Sale has meant that lead-times are now very long and we’ve closed for new orders until further notice. ". It's $1500.

    https://us.gozney.com/products/dome

    Thats the us site, they don't have that warning on their EU site : https://eu.gozney.com/products/dome


  • #2274
    nomoedoe
    Registered Users, Registered Users 2 Posts: 315 ✭✭nomoedoe


    That really is crazy money for what is only a bigger Karu with a glass door and digital thermometer and it’s only multi fuelled if you pay the extra €100 for the gas attachment! ,I follow a lot of the “Ooni Ambassadors” on Instagram and they are wetting themselves talking about this oven like it’s the best pizza oven there ever was or ever going to be and anyone I seen using it they are only making 12’ pizzas ,I really don’t see why anyone would buy this when the Koda 16 will do they exact same thing for a few hundred less.


  • #2275
    Suckit
    Registered Users, Registered Users 2 Posts: 11,211 ✭✭✭✭Suckit


    nomoedoe wrote: »
    That really is crazy money for what is only a bigger Karu with a glass door and digital thermometer and it’s only multi fuelled if you pay the extra €100 for the gas attachment! ,I follow a lot of the “Ooni Ambassadors” on Instagram and they are wetting themselves talking about this oven like it’s the best pizza oven there ever was or ever going to be and anyone I seen using it they are only making 12’ pizzas ,I really don’t see why anyone would buy this when the Koda 16 will do they exact same thing for a few hundred less.
    You couldn't pay me to take heed of anyone promoting anything on Instagram, youtube, facebook etc., unless maybe it was non-profit or non-beneficial.
    The prices resellers are selling them for on adverts or done deal is unreal though, so that may be why they think that they could charge that price.
    Same goes for the Blade and the Sub Beer dispensers, crazy money because some people are too lazy to do a tiny bit of research or just search.

    "A fool and their money.." comes to mind.


  • #2276
    oleras
    Registered Users, Registered Users 2 Posts: 2,724 ✭✭✭oleras


    RonnieL wrote: »
    I'd agree with all the replies to this post - the problem is most likely early rotation. However, it could also be happening because the dough is stretch too thin in spots - you can then get a small tear as it goes in, and sauce etc leaks through and it gets messy when you come to turning. Ensuring you've got dough that stretches consistently comes down to lots of things (balling technique being one). These videos by the dough bros in galway aren't geared towards proper pizza ovens, but include good tips about the dough making: https://www.facebook.com/450299675059263/videos/360958284842057

    55% hydration, its scones that lad is making...:D

    edit: Not meant to come across as condescending, i realize that recipe is for beginners.


  • #2277
    The chan chan man
    Registered Users, Registered Users 2 Posts: 824 ✭✭✭The chan chan man


    nomoedoe wrote: »
    That really is crazy money for what is only a bigger Karu with a glass door and digital thermometer and it’s only multi fuelled if you pay the extra €100 for the gas attachment! ,I follow a lot of the “Ooni Ambassadors” on Instagram and they are wetting themselves talking about this oven like it’s the best pizza oven there ever was or ever going to be and anyone I seen using it they are only making 12’ pizzas ,I really don’t see why anyone would buy this when the Koda 16 will do they exact same thing for a few hundred less.

    Yeah... but it looks cool as hell!! I’m a fool and i’ll gladly part with my money for this!


  • #2278
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,688 ✭✭✭✭Muahahaha


    Video by Ooni on it here. Its got more roof space in the oven and a digital thermometer included. It also has air baffles that allow control over the heat, they are used to lower the temperatures for cooking other breads That aside its not all that diifferent than the Pro.

    Id say that glass door would blacken up in no time, if you wanted to keep it in tip top condition you'd need to be cleaning it after every use to prevent build up.

    https://www.youtube.com/watch?v=oW-QqNGu5dU


    .


  • #2279
    budgemook
    Registered Users Posts: 3,876 ✭✭✭budgemook


    Hi All, I am going to give my new Ooni it's first run out tomorrow. I have 2 questions for you guys:

    First, I don't have any table yet. Would I be okay putting the oven on a glass patio table, or should I just put it on the ground for now?

    Second, I have picked up some San Marzano tomatoes as people on here seem to recommend them. I usually cool my pizza sauce for an hour or two (can tomatoes, salt, sugar, oregano, small bit of stock) but I know some people don't cook the pizza sauce at all. Is there any consensus on using San Marzano tomatoes?


  • #2280
    Pipmae
    Registered Users, Registered Users 2 Posts: 2,039 ✭✭✭Pipmae


    If you have a gas Koda it will be fine on the glass. I can't speak for the pellet or wood fire ovens.


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  • #2281
    budgemook
    Registered Users Posts: 3,876 ✭✭✭budgemook


    Pipmae wrote: »
    If you have a gas Koda it will be fine on the glass. I can't speak for the pellet or wood fire ovens.

    Oh yeah, forgot to say it's a Karu and I'll be loading it with lumpwood and kindling


  • #2282
    RonnieL
    Registered Users, Registered Users 2 Posts: 791 ✭✭✭RonnieL


    budgemook wrote: »
    Hi All, I am going to give my new Ooni it's first run out tomorrow. I have 2 questions for you guys:

    First, I don't have any table yet. Would I be okay putting the oven on a glass patio table, or should I just put it on the ground for now?

    Second, I have picked up some San Marzano tomatoes as people on here seem to recommend them. I usually cool my pizza sauce for an hour or two (can tomatoes, salt, sugar, oregano, small bit of stock) but I know some people don't cook the pizza sauce at all. Is there any consensus on using San Marzano tomatoes?

    Two contentious topics. I got some flack before for saying I use a wheelie bin to put my oven on when cooking, but as the other poster said, I'd only do that when using Gas, as the bottom of the oven doesn't get very hot. I've been doing that for years now, and never a problem. So, I'm sure your table will be fine too (the beauty of the bin is it's the right height).

    Regarding the sauce, the purists will tell you that all you need to do with San Marzano's is squish them with your hands, and season with some salt (setting the sauce from the tin aside). However, I didn't like the consistency of the sauce whenever I've done it that way. So, the last few times I've cooked my san marzanos (tin sauce included) with a good amount of garlic, some salt, and then some fresh basis at the end. Then whizzed with the hand blender and it came out lovely. Nice consistency, and very tasty.


  • #2283
    budgemook
    Registered Users Posts: 3,876 ✭✭✭budgemook


    RonnieL wrote: »
    Two contentious topics. I got some flack before for saying I use a wheelie bin to put my oven on when cooking, but as the other poster said, I'd only do that when using Gas, as the bottom of the oven doesn't get very hot. I've been doing that for years now, and never a problem. So, I'm sure your table will be fine too (the beauty of the bin is it's the right height).

    Regarding the sauce, the purists will tell you that all you need to do with San Marzano's is squish them with your hands, and season with some salt (setting the sauce from the tin aside). However, I didn't like the consistency of the sauce whenever I've done it that way. So, the last few times I've cooked my san marzanos (tin sauce included) with a good amount of garlic, some salt, and then some fresh basis at the end. Then whizzed with the hand blender and it came out lovely. Nice consistency, and very tasty.

    Ha, I have been thinking about the wheelie bins alright!


  • #2284
    Pete123456
    Registered Users, Registered Users 2 Posts: 965 ✭✭✭Pete123456


    budgemook wrote: »
    Oh yeah, forgot to say it's a Karu and I'll be loading it with lumpwood and kindling

    Using it any lower than knee height is a pain in the arse, especially if you don’t have experience launching etc.

    I would probably change using the glass table it likely won’t get hot enough that far away to do any damage but just keep and eye and worst case scenario you can move it with oven gloves and a towel


  • #2285
    nomoedoe
    Registered Users, Registered Users 2 Posts: 315 ✭✭nomoedoe


    budgemook wrote: »
    Hi All, I am going to give my new Ooni it's first run out tomorrow. I have 2 questions for you guys:

    First, I don't have any table yet. Would I be okay putting the oven on a glass patio table, or should I just put it on the ground for now?

    Second, I have picked up some San Marzano tomatoes as people on here seem to recommend them. I usually cool my pizza sauce for an hour or two (can tomatoes, salt, sugar, oregano, small bit of stock) but I know some people don't cook the pizza sauce at all. Is there any consensus on using San Marzano tomatoes?

    There’s a sweet taste off san marzano tomatoes already so maybe leave out the sugar and stock ,for me I usually just blend a tin with a little bit of garlic basil and salt then I simmer it on the lowest setting for about an hour and leave cool for about an hour before putting it on the pizza ,it’s a all trial and error with pizza just try a few different things until you are happy


  • #2286
    budgemook
    Registered Users Posts: 3,876 ✭✭✭budgemook


    nomoedoe wrote: »
    There’s a sweet taste off san marzano tomatoes already so maybe leave out the sugar and stock ,for me I usually just blend a tin with a little bit of garlic basil and salt then I simmer it on the lowest setting for about an hour and leave cool for about an hour before putting it on the pizza ,it’s a all trial and error with pizza just try a few different things until you are happy

    This sounds about right to me. I'll go with this for the first run. Cheers.


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  • #2287
    The chan chan man
    Registered Users, Registered Users 2 Posts: 824 ✭✭✭The chan chan man


    budgemook wrote: »
    Hi All, I am going to give my new Ooni it's first run out tomorrow. I have 2 questions for you guys:

    First, I don't have any table yet. Would I be okay putting the oven on a glass patio table, or should I just put it on the ground for now?

    Second, I have picked up some San Marzano tomatoes as people on here seem to recommend them. I usually cool my pizza sauce for an hour or two (can tomatoes, salt, sugar, oregano, small bit of stock) but I know some people don't cook the pizza sauce at all. Is there any consensus on using San Marzano tomatoes?

    I never cook the sauce. Following Vito Iacopelli’s recipe - can of san marzano, some salt - blend with a stick blender and off you go. Simplicity is key for pizzas (neapolitan) in my view. The american nonsense of cooking the sauce for 2 hours with sugar, garlic, herbs and honey etc - bah!


  • #2288
    budgemook
    Registered Users Posts: 3,876 ✭✭✭budgemook


    The chan chan man wrote: »
    I never cook the sauce. Following Vito Iacopelli’s recipe - can of san marzano, some salt - blend with a stick blender and off you go. Simplicity is key for pizzas (neapolitan) in my view. The american nonsense of cooking the sauce for 2 hours with sugar, garlic, herbs and honey etc - bah!

    Cooking the tomatoes takes the sharpness out of them and I do the same for pasta sauce. I am not familiar with San Marzano tomatoes though.

    TBH at this stage I'm thinking of just going back to the pizza sauce recipe that has served me for years, especially now as it looks like we'll have a guest :O


  • #2289
    dmc17
    Registered Users, Registered Users 2 Posts: 3,768 ✭✭✭dmc17


    budgemook wrote: »
    Hi All, I am going to give my new Ooni it's first run out tomorrow. I have 2 questions for you guys:

    First, I don't have any table yet. Would I be okay putting the oven on a glass patio table, or should I just put it on the ground for now?

    Second, I have picked up some San Marzano tomatoes as people on here seem to recommend them. I usually cool my pizza sauce for an hour or two (can tomatoes, salt, sugar, oregano, small bit of stock) but I know some people don't cook the pizza sauce at all. Is there any consensus on using San Marzano tomatoes?

    I use the fyra on this glass top garden table I got in Lidl with no issues.


  • #2290
    Gloomtastic!
    Registered Users, Registered Users 2 Posts: 8,627 ✭✭✭Gloomtastic!


    budgemook wrote: »
    Hi All, I am going to give my new Ooni it's first run out tomorrow. I have 2 questions for you guys:

    First, I don't have any table yet. Would I be okay putting the oven on a glass patio table, or should I just put it on the ground for now?

    Second, I have picked up some San Marzano tomatoes as people on here seem to recommend them. I usually cool my pizza sauce for an hour or two (can tomatoes, salt, sugar, oregano, small bit of stock) but I know some people don't cook the pizza sauce at all. Is there any consensus on using San Marzano tomatoes?

    Lots of advice already given but I'll just add my bit. :D

    Water and weight are your enemies. I cook my pizza sauce for an hour or so to remove as much liquid as I can. Remove liquid from your mozzarella by putting slices of it in between layers of kitchen roll.

    Keep toppings to a minimum, weight-wise. Makes it much easier to control.

    Also, cook any raw meats beforehand because the minute or so in the Ooni is sometimes not enough to cook through.

    Good luck! :)


  • #2291
    The chan chan man
    Registered Users, Registered Users 2 Posts: 824 ✭✭✭The chan chan man


    The best advice for anyone with a new oven - DO NOT invite people over the very first time you use it expecting to be the superstar of some cool pizza party...

    Wait til you’ve perfected it (or at least gotten good at it!). Not making a balls of it and getting my dough right took months. Its a fun and worthwhile process though.


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  • #2292
    JohnnyJohnJohns
    Registered Users Posts: 310 ✭✭JohnnyJohnJohns


    A great pizzas sauce is the mutti aromatics, comes in a tin, pop it open and go straight onto the pizza. Its a really nice sauce and has a bit more going on than San marzano and salt. It means you can focus on the dough which is probably the hardest bit to get right when you're starting out. As someone else mentioned go light on toppings at first, too many can make it hard to launch the pizza.

    Also, enjoy, even when pizza goes balls up in the ooni it still tastes pretty good!


  • #2293
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,688 ✭✭✭✭Muahahaha


    Just on using a glass table, I tested the heat underneath the Ooni with the IR thermometer when it was running at full pelt of 450c for 10 minutes. Mine is on a wooden table and the surface of the wood read 45c. Glass needs to be 150c+ before it breaks. So I reckon you would be fine using a glass table but long term wood is probably better


  • #2294
    budgemook
    Registered Users Posts: 3,876 ✭✭✭budgemook


    Cheers for all the advice. I remembered I have a folding picnic table in the attic so I'm all set. I'm happy with my dough and all that, have been cooking pizza in the BBQ for a couple of years now ;)


  • #2295
    budgemook
    Registered Users Posts: 3,876 ✭✭✭budgemook


    budgemook wrote: »
    Cheers for all the advice. I remembered I have a folding picnic table in the attic so I'm all set. I'm happy with my dough and all that, have been cooking pizza in the BBQ for a couple of years now ;)

    Pretty happy with the pizza today. The oven is incredibly easy to use - lighting it and keeping it going is very straightforward.

    One pizza stuck to the peel and was a bit of a disaster, I think I might forgotten to dust it with semola :o but the others were good. Main improvement for next time is just to realise how quickly they cook - I was pretty close to burning them and would have liked the base a little less done in parts.

    Overall though I am happy with the oven and looking forward to using it again.


  • #2296
    oleras
    Registered Users, Registered Users 2 Posts: 2,724 ✭✭✭oleras


    Used this 48hour recipe last week and came out very puffy, so light and airy.



    PXL-20210618-173633838.jpg

    PXL-20210618-173913012.jpg

    PXL-20210618-174418294.jpg


  • #2297
    Sidford
    Registered Users Posts: 201 ✭✭Sidford


    oleras wrote: »
    Used this 48hour recipe last week and came out very puffy, so light and airy.

    What cheese did you use for such good results?


  • #2298
    dmc17
    Registered Users, Registered Users 2 Posts: 3,768 ✭✭✭dmc17


    Think I may have had too much crust on this one :D but it was good crust so no complaints :p

    pizza-1.png


  • #2299
    oleras
    Registered Users, Registered Users 2 Posts: 2,724 ✭✭✭oleras


    Sidford wrote: »
    What cheese did you use for such good results?

    Scamorza Bianco. Grated over it.


  • #2300
    nomoedoe
    Registered Users, Registered Users 2 Posts: 315 ✭✭nomoedoe


    oleras wrote: »
    Scamorza Bianco. Grated over it.

    That cheese looks great I just got myself some this morning and will try it on a pizza tonight I used smoked scamorza before but I wasn’t mad about the taste


  • #2301
    The Nal
    Registered Users, Registered Users 2 Posts: 13,020 ✭✭✭✭The Nal


    oleras wrote: »
    Used this 48hour recipe last week and came out very puffy, so light and airy.

    Looks great. Any difference in taste?


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