Pizza ovens

Hey all.

As part of a large renovation myself and my partner are undertaking in France, we've always dreamed of a bread oven. Our objective has been to try to make maximum use of the oven year round, plus also have it be suitable for cooking pizza and game. The difference between a bread oven and pizza oven would primarily be that bread is cooked in residual heat. So the thermal mass of the oven needs to be very significant, and the insulation likewise be very substantial. To maximise our use of the oven we decided to build it into the fabric of the building so that we could have an inside access to the oven.

Thirdly, to be able to cook game (such as a suckling pig, or large joint of boar) we looked for an oven with an oversized opening (which unfortunately is a compromise for pizza cooking and insulation ...)

This lead us to the FGM 950B raised.
Little did we know at the time, but Four Grand Mère in fact made this oven in a double door variant. Finally we were able to solve that conundrum of summer & winter use!

As mentioned we are in the middle of a full scale renovation, so we could build it into the wall. We started with the base.



This is a reinforced concrete pad built on top of a granite stone wall. It overhangs internally as we made the decision that the oven would be installed flush with the external wall.



The oven comes in a kit assembly. So there's no intricate brick laying, but there's still plenty to do! The insulated floor is laid, on top of which the 2 floor halves are placed of the oven. And then the dome got carried into position by the crane.



Here you can clearly see the future 2 doors of the oven. One inside and one outside.



Next came the insulation. This is horrible stuff to work with so had to protect my skin and wear a mask. But anyway got it done over the course of an afternoon ready for the builder to come back on Monday and build up the stone wall.



Here's the flu being assembled which links the 2 exhausts of the oven to allow for the dual door usage (only one door at a time of course...)



The builder pulled it out of the bag to be honest with some lovely brickwork to create this arch around the oven mouth which keeps the weight of the wall above off the oven of course too.



The job's still ongoing with the rest of the roof so can't yet use the oven. I'll be back with pics of the finished job and a pizza pulled from the oven!

This might be of interest to self build folks, I love the idea of the roasting spit

https://youtu.be/NgeHtvQyFe8

BrownFinger wrote: »

The sate of that

I'll explain a bit further for ya, people are building tables for their bbq's, the way he made the TOP was good but obviously higher stronger legs would be needed which would be easy to do as the underside of the top is a wooden pallet.

12 inch pizza peel on Amazon reduced from £20 to £12.50, with Prime it works out at 12.22 euro because the VAT has been taken off. It doesnt have a foldable handle so bear that in mind for where you might be able to store it
https://www.amazon.co.uk/KitchenCraft-Italian-Traditional-Pizza-Peel/dp/B01B382DJ8/ref=sr_1_5?dchild=1&keywords=pizza+peel&qid=1614357656&s=kitchen&sr=1-5

Pizza for us for lunch one of the days this weekend! First run for the ooni in 2021! Can't wait!

Oven arrived today, anyone got a decent dough recipe?

Re Pizza app, us there no option for cold proofing?

The Nal wrote: »

Nice on think Ill pick that up.

Pizza tonight. First time since autumn. Dough rising nicely, Chianti decanting......

yeah I bought it as well even though there is no foldable handle. I think I have a press just about deep enough to store it in. For 12 euro you cant go too far wrong as they are usually 20-30 quid anytime I looked.

How come no pizza cooking since autumn? I remember you were at it loads last summer

Mr.Crinklewood wrote: »

Oven arrived today, anyone got a decent dough recipe?

Re Pizza app, us there no option for cold proofing?

There is a dough recipe on the Ooni app as well as a dough calculator which figures out how much of each ingredient you need by the size of the doughballs you want. Word of warning though- Ooni set the doughball by default to 160g which is pretty low and difficult to stretch out into a 12 inch disc without it ripping. Id start off with a doughball of about 240 grams and see how you go from there.

If you really want to go down the rabbit hole of various pizza doughs then this site is excellent, its got lots of recipes for the different styles of pizza
https://www.pizzamaking.com/forum/index.php?PHPSESSID=74ar0579ru33978surmq2pqib4&

Muahahaha wrote: »

12 inch pizza peel on Amazon reduced from £20 to £12.50, with Prime it works out at 12.22 euro because the VAT has been taken off. It doesnt have a foldable handle so bear that in mind for where you might be able to store it
https://www.amazon.co.uk/KitchenCraft-Italian-Traditional-Pizza-Peel/dp/B01B382DJ8/ref=sr_1_5?dchild=1&keywords=pizza+peel&qid=1614357656&s=kitchen&sr=1-5

I have a very similar one from Amazon which generally does the job just fine. Also a similarly cheap wooden one for launching - also good.

Muahahaha wrote: »

How come no pizza cooking since autumn? I remember you were at it loads last summer

Too cold!

Ooni have their Black Friday 20% off sale but I dont remember them ever having any other sales during the rest of the year so Id expect its November only and full price the rest of the year. Demand for them is through the roof so its unlikely they will discount them again until November.

I've seen the likes of Woodies/B&Q sell other brands of pizza oven, they have also popped up in Aldi/Lidl middle aisles during the summer. But I cant comment on how good they are. There is also a brand of pizza oven called Roccbox which a lot of professional caterers use but it is about twice the price of an Ooni.

If you are buying an Ooni someone here might be able to give you a 10% discount referral code which is at least a few quid off the list price.

Muahahaha wrote: »

Ooni have their Black Friday 20% off sale but I dont remember them ever having any other sales during the rest of the year so Id expect its November only and full price the rest of the year. Demand for them is through the roof so its unlikely they will discount them again until November.

I've seen the likes of Woodies/B&Q sell other brands of pizza oven, they have also popped up in Aldi/Lidl middle aisles during the summer. But I cant comment on how good they are. There is also a brand of pizza oven called Roccbox which a lot of professional caterers use but it is about twice the price of an Ooni.

If you are buying an Ooni someone here might be able to give you a 10% discount referral code which is at least a few quid off the list price.

To be honest I’m not in a mad rush so could wait until November. For 20% of it would be worth the wait to be fair.

Just ordered a Ferrari pizza oven today, will be my first foray into homemade pizzas. Might upgrade when I get some practice in!

Pipmae wrote: »

My sister and my friend both ordered on Black Friday 2020 and still haven't received their ovens. One ordered a Koda 16 and the other a Koda 12.

Damn! Sounds like patience is needed alright.

A lot of demand by the sounds of it.

To be honest I’ve pretty much perfected the oven version so I’m in no rush but wouldn’t mind giving into it.

My oven version attached. I used sourdough and then top with a mature cheddar and mozzarella.

Muahahaha wrote: »

If you're willing to buy second hand try setting up email alerts for one on Adverts and Donedeal, they pop up there from time to time but you have to be quick.I got mine off Adverts brand new in the box, it was an unwanted wedding present and a bargain at 150 quid.

Theres a brand new 16 inch Ooni pizza peel on Donedeal at the moment for anyone interested
https://www.donedeal.ie/kitchen-for-sale/ooni-16-quot-metal-pizza-peel/27400114?campaign=14

50 quid for a 2nd hand pizza peel!!

Just bumping the Irish Ooni Facebook group

https://www.facebook.com/groups/ooniownersireland/?ref=share

Sad times this evening - got the first pizza out of the oven and it was gone out when I went back with the second one. Finally ran out of the gas I bought with the oven in April...

Luckily was able to lash the three remaining pizzas into the oven on the pizza stone. I didn’t think 62% hydration would be great at 270 degrees but in fairness it was really nice! I’d forgotten what pizza in the kitchen oven was like

Never heard of them before but they certainly wouldn't break in a BBQ!

Reading about them, they say that the main difference between stone and cast iron is the price - €20-odd for a stone, €90-odd for metal.

I'd Google your local iron gate supplier and ask them to make you one. If you're stuck, I do know a guy in Dublin 5 that makes all things metal.