Pizza ovens

I have a 10% referral link if anyone wants it.

Do any of ye follow the "Ooni community" on Facebook?
They have discussions like "so this is my dough. I went for a 0.2%hydration with 4mg of magnasumpin stat"! (Tongue in cheek but you get the idea)
Are they being ridiculous? Someone actually posted how off putting it was for an amateur.

Plus all their pizzas are burnt to a crisp so they can keep their hydration percentages!!!

I have an uuni 1 (before even they were Ooni!) which I want to upgrade. It burns pellets and was frustratingly hard to start, and hard to keep going, but made great pizza!

I’m wondering though if I should go wood/gas or just gas altogether?? What are your experiences?

The chan chan man wrote: »

Also, for those of you with the koda...if I go with that do I need the 30, 37 or 50 option for the gas? I havent a clue what that means!!

It’s the regulator type, go for the 37mBar. If you bring a picture to the place you’re going to get gas, or compare it to what you have you’ll be grand

The chan chan man wrote: »

I have an uuni 1 (before even they were Ooni!) which I want to upgrade. It burns pellets and was frustratingly hard to start, and hard to keep going, but made great pizza!

I’m wondering though if I should go wood/gas or just gas altogether?? What are your experiences?

I was about to ask the same question. Someone upthread also said the wood burner can be hard to light and vulnerable to wind. That was pushing me towards gas.

heldel00 wrote: »

Do any of ye follow the "Ooni community" on Facebook?
They have discussions like "so this is my dough. I went for a 0.2%hydration with 4mg of magnasumpin stat"! (Tongue in cheek but you get the idea)
Are they being ridiculous? Someone actually posted how off putting it was for an amateur.

Plus all their pizzas are burnt to a crisp so they can keep their hydration percentages!!!

I dont follow the Ooni one but pop in here the odd time https://www.pizzamaking.com/forum/index.php
And yeah some of them get very technical with dough recopies which can be off putting but in fairness baking is a bit of a science and the posters over there are in pursuit of perfection.

The chan chan man wrote: »

I have an uuni 1 (before even they were Ooni!) which I want to upgrade. It burns pellets and was frustratingly hard to start, and hard to keep going, but made great pizza!

I’m wondering though if I should go wood/gas or just gas altogether?? What are your experiences?

How come its hard to start, what pellets are you using? Im on the Ooni 2 on Staffords pellets and those little straw firestarters and never have a problem getting it going. Had always intended to upgrade to gas with it but am not going to bother, between the gas attachment and the gas bottle it would cost about 130 whereas a bag of pellets is 9.99 for 15kg which lasts for a about hundred pizzas at a guess, perhaps 10 or 15c worth of fuel to bash one out. If I was buying on Ooni today I think Id stick with pellets, the hardwood fueled ones could be harderor take longer to light but for me with pellets its ready to go in about 10 minutes.

If you are selling your Uuni 1 you should get a good price for it, I saw an Ooni 2 which was well used and blackened being bid up to £165 the other day on ebay, I couldnt believe it but people are going mad for them.

Sorted.

Got my Koda today. Was concerned about gas cylinder & additional cost for propane cylinder. I have always used butane (yellow cylinder). No problem to bring my yellow gas and change for propane. Had amazing first pizza on Koda

https://imgur.com/a/ETG80sZ

No frame yet but fired it up anyway yesterday..
Great job but definitely a learning curve ..
Whole chicken today , no pizza yet tho

maximo31 wrote: »

So up and running yesterday with my Koda. I am absolutley delighted with it. Way better than i expected. Trial run with garlic pizza bread. Delicious. Made three pizzas last night and two for lunch today. Unreal. Then we had steak for dinner from it. Very tasty. A great piece of kit.
I got butane gas as couldnt get propane. Could someone tell me what is the difference with them for cooking with the Ooni?
On another note , ordered flour and pizza toppings , etc from Ripasso in Bray. Little mix up in delivery on their part. All apologetic and refunded me. More than generous i thought. Delivery arrived Saturday instead on Friday.
Would highly recommend them. Produce of great quality.

Fair play, after round four today I can say the same, money well spent and lots of fun.

I have to say though, after two years I cannot fathom how people get the recommended dough size out of the ball weight... I used 194g balls today for about a ten inch... really don’t know how you’re expected to get 12 inch from 165g! But anyways personal preference etc..

There is very little difference between propane and butane realistically, what matters is the regulator. Once you’ve got it working you’re golden. Propane turns to a gas at a much colder temp than butane, but unless you’re cooking at -5 Celsius I wouldn’t worry. The koda can do both

That’s brill, I must give them a look.

I’m like a child with a new toy, it’s gotten to the point that I’m making dough for the craic just to practice and use the koda, but I guess I’ll get tired of being at it constantly soon...

Pete123456 wrote: »

Fair play, after round four today I can say the same, money well spent and lots of fun.

I have to say though, after two years I cannot fathom how people get the recommended dough size out of the ball weight... I used 194g balls today for about a ten inch... really don’t know how you’re expected to get 12 inch from 165g! But anyways personal preference etc..

There is very little difference between propane and butane realistically, what matters is the regulator. Once you’ve got it working you’re golden. Propane turns to a gas at a much colder temp than butane, but unless you’re cooking at -5 Celsius I wouldn’t worry. The koda can do both

That’s brill, I must give them a look.

I’m like a child with a new toy, it’s gotten to the point that I’m making dough for the craic just to practice and use the koda, but I guess I’ll get tired of being at it constantly soon...

To be honest i have a lot of learning to do regards the dough and shaping the pizzas. Haven't mastered the full circle pizza yet. Mine are of various odd shapes!!:o
Have saved a good few dough recipes including 1 with beer so will try them all in time.
I followed the recipe in the Ooni booklet. Says you get 5 pizzas but i reckon i'll just make 4 from the next batch. Seemed a little small.
Sound for the info on the gas. Lucky to get a regulator yesterday evening. Bit of an under the counter purchase!!:)
Got 2 x 10KG bags of 00 flour from them so will be sorted for a good while.

blueskys wrote: »

This is what i'm planning to do- just waiting for the shops to open again to get a new regulator. Don't think it should be a problem as it says on the underside it will accept butane or propane.

In the manual, it also says propane or butane. It’s very confusing, on the Ooni website they insist it’s propane only. I have spare butane cylinders so that would be the handiest. That said, the new Fyra looks great.

On the website it says it’s compatible with patio gas. https://support.ooni.com/support/solutions/articles/24000039385-how-do-i-connect-to-the-propane-tank-

Zaph wrote:

My Koda was delivered this morning, really looking forward to getting going with it. Have to sort out a bottle of gas first. I don't know how easy it is to get propane locally, but I saw someone mentioning patio gas further up the thread. What's the difference between patio gas and propane? Do you need a different regulator?

What date did you order? Trying to figure out when to expect mine.