Ooni pizza ovens & accessories thread

Thank you Pipmae and Newtown90. I thought you may say as much! My wife is an Italian coeliac (the cruelty!) and we make pizza and pasta a few times a week. I personally think the Schär Mix B Mix Pane (called Universal in Ireland) is the best flour for GF pizza dough but the Caputo which we tried once was also excellent. The Schär dough cooked in a rectangular pan comes out like a proper Sicilian Nonna pie Btw SuperValu is the only supermarket I know if that sells the Schär Universal Flour in the yellow plastic bag.

Sent you a PM LaLa2004.

There is a similar product called Ember ovens headquartered in Limerick.
Has anyone experience of them?

made first pizzas with the Ooni last night. They are amazing.

Mr.Crinklewood wrote: »

Which ooni did you go for?

How was the base?

Thank you

Koda 12" gas.

Base was lovely and crispy and the crust was nicely aerated, nice air bubbles inside. Have to make sure it warms up well and keep rotating the pizza when its in !

Pete123456 wrote: »

I have a koda and there are two major factors that directly affect the base. The first is the temperature of the stone - if you don’t wait long enough starting or between pizzas, you’ll end up with a soggy Base.

The second is the toppings. If you overtop you’ll end up with a soggy centre and often burnt edges. A small scattering is all that’s intended.

Any of the ooni ovens will hit 430 degrees which is a magic number without burning the flour/semolina on the base

I agree, I heated ours for a solid half hour to be sure.

Also agree on the toppings, less is more.

Pete123456 wrote: »

For sure - 200+ pizzas later and they’re the key things. One other interesting thing is the amount of dough. It’s extremely difficult to get 12” out of 160g that ooni recommends, especially for a beginner. However, if you decided you were going to go 300g you will run into the same issue with overtopping - raw dough at either the centre or the middle of the cornicione.

Would love a koda 16, but it’s very difficult to handle/manage anything bigger than 12 inches!

I was doing 10"ers, more square than circular last night !

Only reason id buy a 16" is the two sided flame and just more space inside to rotate a 12".

tea and coffee wrote: »

Mine hasn't arrived yet... They said I was in the pre Christmas batch but it's obv stuck somewhere

We "got" one as a Christmas present from our sons. It was supposed to arrive on December 18th but seems to be stuck in the Netherlands for the time being.
I'm using the time to do my research on dough, methods and accessories. Could become an expensive present.

I'm using the waiting time to make charcoal. It's simple: I put sticks (cherry, apple) or bits of firewood in an old Le Creuset casserole pot and then put it in the red embers of the stove. It's vital that the lid is propped open with a nail or similar and as the gas escapes, it makes a lovely flame. Before bed I pull out the nail and shut down the stove.

Charcoal is lethal if burned indoors.

carltonleon wrote: »

The gas burner for the Karu is sold out at the moment which is a pain.
Has anyone bought the perforated peel and is it worth it and also they infrared thermometer, is it really required?

IR thermometer is a must in my opinion, it’s guesswork otherwise to get correct temps for cooking different things and pizza styles. Get one from Amazon for 20+ quid just make sure it can do up to 550C

When I get a chance I will get a perforated peel, it’s much easy to prevent dough sticking etc due to lower surface area. IMO so far ooni stuff is worth the money so will probably go with theirs.

Pete123456 wrote: »

IR thermometer is a must in my opinion, it’s guesswork otherwise to get correct temps for cooking different things and pizza styles. Get one from Amazon for 20+ quid just make sure it can do up to 550C

When I get a chance I will get a perforated peel, it’s much easy to prevent dough sticking etc due to lower surface area. IMO so far ooni stuff is worth the money so will probably go with theirs.

Perfect, thanks Pete.... that kinda makes my mind up to go the whole hog.
Has anyone used charcoal briquettes with the Karu and do you stick a log of hardwood on top just before cooking to get a good flame?

Pete123456 wrote: »

No probs. FYI there is a great pizza oven thread here: https://www.boards.ie/vbulletin/showthread.php?t=2057609472&page=99

A good few people with Oonis who might be able to help

Perfect , I will have a look...
I bought the 12’ Karu, cover, perforated peel and thermometer.
I will get the gas burner when in stock and I was going to get the grill plate now but will wait and get it with the gas burner to get the free delivery

carltonleon wrote: »

it looks like all the ovens have increased in price with the Karu and Koda by about 25% from €279 to €349, so an increase of €70 which defo would have put me off.

I was just about to buy one myself. That increase did very much put me off

Essien wrote:

I was just about to buy one myself. That increase did very much put me off

duffman13 wrote: »

Literally went to order and just seen this. Same boat as yourself now! Ill hold off now for a while

Yeah, that is an absolute pisser as 25% is a fairly hefty increase although if you do use Thephantomsmask's referral code you at least get 10% off everything that you order.

I ordered this last week with the phantoms referral (thanks) before the price increase, but as they are not to be delivered until March could I be hit with duty or VAT?