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Pizza ovens

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    #1742
    Pipmae
    Registered Users Posts: 2,002 ✭✭✭Pipmae


    I decided to sear my leg of lamb for today's dinner on the Koda 16. I heated it for 15 mins on full whack with the cast iron pan in it.

    I coated the lamb in olive oil and seasoned it. I seared it for about 7 mins in total turning it a few times. It's in the oven now slow cooking for 5 hours.


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    #1743
    Tree
    Moderators, Science, Health & Environment Moderators Posts: 4,678 Mod ✭✭✭✭Tree


    Finally tried the toonsbridge pizza mozz and it was mighty.


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    #1744
    oscarBravo
    Technology & Internet Moderators Posts: 28,791 Mod ✭✭✭✭oscarBravo


    Pipmae wrote: »
    I decided to sear my leg of lamb for today's dinner on the Koda 16. I heated it for 15 mins on full whack with the cast iron pan in it.

    I coated the lamb in olive oil and seasoned it. I seared it for about 7 mins in total turning it a few times. It's in the oven now slow cooking for 5 hours.

    I did something similar - we got a boneless lamb shoulder, cut it into chunks and seared on the grizzler. Once it was done I grizzled some red pepper and garlic in the lamb fat until it was charred, then slow cooked the lot.

    Basically we made these three recipes as our 3-course Easter lunch.


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    #1745
    monaghanmissus
    Registered Users Posts: 420 ✭✭monaghanmissus


    Have any of you tried biga or can you point me in the direction of a foolproof recipe?


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    #1746
    enda1
    Registered Users Posts: 5,166 ✭✭✭enda1


    monaghanmissus wrote: »
    Have any of you tried biga or can you point me in the direction of a foolproof recipe?

    Youtube link

    This guy’s class. Best pizza related content on YouTube that I’ve found.


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    #1747
    MacDanger
    Registered Users Posts: 2,349 ✭✭✭MacDanger


    RedCardKid wrote: »
    Have a similar situation with the little one. Ended up buying a new pizza stone just for her. Her Pizza is always the first one done, stone removed and on we go. It can be a very nasty illness that can be triggered by very little contact. Having seen the wee one suffer, I wouldnt wish it on anyone.

    Would just making all the bases from GF flour be an option? Or does it not taste as nice?


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    #1748
    TheFairy
    Registered Users Posts: 913 ✭✭✭TheFairy


    Guys what's the go to Dough recipe and sauce recipe that everyone is using. Also what size do you use for your dough balls. We have a woodfired ooni type oven picked up from Amazon that is working a treat, we use pellets or kindling. Now want to go to next level with it and improve on the pizzas!


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    #1749
    The Nal
    Registered Users Posts: 12,445 ✭✭✭✭The Nal


    TheFairy wrote: »
    Guys what's the go to Dough recipe and sauce recipe that everyone is using. Also what size do you use for your dough balls. We have a woodfired ooni type oven picked up from Amazon that is working a treat, we use pellets or kindling. Now want to go to next level with it and improve on the pizzas!

    Dough is 500g flour, 300ml warm water, teaspoon dry yeast, pinch of salt and sugar. That makes 4 x 12" bases. 72 hours proving in the fridge if possible.

    No sauce recipe. Just passata. Less is more.


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    #1750
    StupidLikeAFox
    Registered Users Posts: 7,698 ✭✭✭StupidLikeAFox


    TheFairy wrote: »
    Guys what's the go to Dough recipe and sauce recipe that everyone is using. Also what size do you use for your dough balls. We have a woodfired ooni type oven picked up from Amazon that is working a treat, we use pellets or kindling. Now want to go to next level with it and improve on the pizzas!

    Download the ooni app - there is an ingredient calculator there, aim for 70% hydration and doughballs of around 200g to 230g depending on how thin you want the base

    For pizza sauce try the mutti pizza sauce, it comes in a green tin - its really nice and there is no crap in it, just tomatoes and a few herbs


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    #1751
    PARlance
    Registered Users Posts: 21,093 ✭✭✭✭PARlance


    StupidLikeAFox wrote: »
    Download the ooni app - there is an ingredient calculator there, aim for 70% hydration and doughballs of around 200g to 230g depending on how thin you want the base

    For pizza sauce try the mutti pizza sauce, it comes in a green tin - its really nice and there is no crap in it, just tomatoes and a few herbs

    70% is probably on the high side for someone relatively new? I'd get really comfortable with 60-65% before moving on.

    That mutti pizza sauce is very good.


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    #1752
    magicbastarder
    Moderators, Category Moderators, Arts Moderators, Sports Moderators Posts: 48,291 CMod ✭✭✭✭magicbastarder


    the gustibus range is good too; i think we got some in lidl.


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    #1753
    nomoedoe
    Registered Users Posts: 297 ✭✭nomoedoe


    StupidLikeAFox wrote: »
    Download the ooni app - there is an ingredient calculator there, aim for 70% hydration and doughballs of around 200g to 230g depending on how thin you want the base

    For pizza sauce try the mutti pizza sauce, it comes in a green tin - its really nice and there is no crap in it, just tomatoes and a few herbs

    70% would be a bit high if you weren't used to it and depending on what type of pizza you would want to make,for me recently ive been using 60/63% in a woodfire oven as i like a crispy base ,if i was making a neapolitan pizza id go for 65/70%

    Also should have a look at PizzApp i find it a lot better than the Ooni one.


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    #1754
    RedCardKid
    Registered Users Posts: 136 ✭✭RedCardKid


    MacDanger wrote: »
    Would just making all the bases from GF flour be an option? Or does it not taste as nice?


    If I am honest it tastes like muck. I wouldnt be a fan of it myself if you know what the real things tastes like. Additionally, I would never have convinced the wife I need a Napoleon gas BBQ and a gas Pizza oven otherwise!!! :P:P


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    #1755
    RedCardKid
    Registered Users Posts: 136 ✭✭RedCardKid


    TheFairy wrote: »
    Guys what's the go to Dough recipe and sauce recipe that everyone is using. Also what size do you use for your dough balls. We have a woodfired ooni type oven picked up from Amazon that is working a treat, we use pellets or kindling. Now want to go to next level with it and improve on the pizzas!


    Download the Pizzapp...all very simple and minimal yeast needed, hydration approx. 63-65%. Balls I normally target 280-300g and find that to be a nice size.


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    #1756
    StupidLikeAFox
    Registered Users Posts: 7,698 ✭✭✭StupidLikeAFox


    nomoedoe wrote: »
    70% would be a bit high if you weren't used to it and depending on what type of pizza you would want to make,for me recently ive been using 60/63% in a woodfire oven as i like a crispy base ,if i was making a neapolitan pizza id go for 65/70%

    Also should have a look at PizzApp i find it a lot better than the Ooni one.

    Fair point - should have said I like a thin base and found it difficult to stretch it thin at 60%. 70% makes it a lot more pliable


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    #1757
    TheFairy
    Registered Users Posts: 913 ✭✭✭TheFairy


    RedCardKid wrote: »
    Download the Pizzapp...all very simple and minimal yeast needed, hydration approx. 63-65%. Balls I normally target 280-300g and find that to be a nice size.

    Thanks!


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    #1758
    RedCardKid
    Registered Users Posts: 136 ✭✭RedCardKid


    TheFairy wrote: »
    Thanks!


    Should also add that 00 flour with a protein level above 13% also makes a difference to the dough.


    Pizza sauce also very simple....good quality tinned San Marzanno tomatos....just a pinch of sea salt and squeeze them with your hands to a sauce. No work in it.....


    Fresh basil blended with good olive oil is a nice finish for most pizzas.


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    #1759
    BaZmO*
    Registered Users Posts: 18,625 ✭✭✭✭BaZmO*


    Mrs. B surprised me with an Ooni Koda for my birthday! I guess I’ll be down the pizza dough rabbit hole now.

    It’s the gas one so I need to get a gas bottle. Where do you get gas bottles these days? What type do you need?


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    #1760
    nomoedoe
    Registered Users Posts: 297 ✭✭nomoedoe


    BaZmO* wrote: »
    Mrs. B surprised me with an Ooni Koda for my birthday! I guess I’ll be down the pizza dough rabbit hole now.

    It’s the gas one so I need to get a gas bottle. Where do you get gas bottles these days? What type do you need?

    Its propane gas or as its called here patio gas i've got it in Woodies


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    #1761
    Padraig Mor
    Registered Users Posts: 9,532 ✭✭✭Padraig Mor


    BaZmO* wrote: »
    Mrs. B surprised me with an Ooni Koda for my birthday! I guess I’ll be down the pizza dough rabbit hole now.

    It’s the gas one so I need to get a gas bottle. Where do you get gas bottles these days? What type do you need?

    It's propane but you don't need the propane tank, you need Patio Gas which is the same stuff but with the correct connector.


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    #1762
    Padraig Mor
    Registered Users Posts: 9,532 ✭✭✭Padraig Mor


    Copied an earlier poster on this thread and popped my Karu on a Halfords tool trolley, with gas tank on lower shelf - gonna live outdoors now with a cover (next to its siblings).

    549767.jpg


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    #1763
    tmh106
    Registered Users Posts: 521 ✭✭✭tmh106


    Padraig Mor wrote: »
    Copied an earlier poster on this thread and popped my Karu on a Halfords tool trolley, with gas tank on lower shelf - gonna live outdoors now with a cover (next to its siblings).

    What cover do you use. wondering what I would need to get through cold wet winter days without damage?


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    #1764
    Padraig Mor
    Registered Users Posts: 9,532 ✭✭✭Padraig Mor


    tmh106 wrote: »
    What cover do you use. wondering what I would need to get through cold wet winter days without damage?

    I got this one from Amazon (76 cm version) - actually fits it very well (see pic below), albeit without the chimney attached (but this does slot nicely next to the gas tank for storage). Should protect it fine over winter. Note it was cheaper when I bought it - about €11 ex-VAT.

    Ignore the manky decking and fence - getting painted shortly!

    549892.jpg


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    #1765
    Manzoor14
    Registered Users Posts: 549 ✭✭✭Manzoor14


    I've been following this thread for a while having got a Karu late last year. Between moving house etc, finally unpacked it recently and inspired by oleras's table I started building my own table at the weekend. So just dropping in to say thanks to all for sharing their hints and tips!

    I'll post a pic when i'm finished. And thanks to oscarBravo for sharing the .stl file for the leg brackets as well. I downloaded and tweaked them to fit my table and they work perfectly.


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    #1766
    Muahahaha
    Registered Users Posts: 19,610 ✭✭✭✭Muahahaha


    tmh106 wrote: »
    What cover do you use. wondering what I would need to get through cold wet winter days without damage?

    Another option is Ooni themselves who sell covers on their site, 25 euro I paid for mine. It has been on it all winter and has stood up very well as its made of good quality material. It also doubles as a carry bag with handles too if you ever wanted to bring it camping somewhere.


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    #1767
    Blizzard
    Registered Users Posts: 222 ✭✭Blizzard


    Well, delighted to say my Koda 12 arrived last Friday evening and we tested it out yesterday with success. Delighted with how the pizza dough turned out but I really need to get the hang of stretching it and launching it into the oven. (I was using an aluminium peel; my 8" peel arrived today so that should help with turning and the wood peel from Ooni is still sitting somewhere with GLS in France.) I'd post a photo but can't remember how to do it here!

    Dough proofing in the fridge now so it'll be pizza for dinner tomorrow or Wednesday so I can get practicing again.

    @Muahahaha was the inspiration for a table I've asked my husband to make, which he's working on now :) Will post pics when the Koda is in its new home.

    Hope we get some good weather to enjoy our staycations this year, even my teens are asking to have friends over for pizza!


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    #1768
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭Dizzyblonde


    Blizzard wrote: »
    Well, delighted to say my Koda 12 arrived last Friday evening and we tested it out yesterday with success. Delighted with how the pizza dough turned out but I really need to get the hang of stretching it and launching it into the oven. (I was using an aluminium peel; my 8" peel arrived today so that should help with turning and the wood peel from Ooni is still sitting somewhere with GLS in France.) I'd post a photo but can't remember how to do it here!


    If you upload your photos to Postimage, click on the code for forums (third from the bottom) and paste it here it'll post your photo :)


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    #1769
    PARlance
    Registered Users Posts: 21,093 ✭✭✭✭PARlance


    Anyone know if the Ooni Owners Ireland page has been deleted from Facebook? Either that or they've kicked me out...


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    #1770
    Gloomtastic!
    Registered Users Posts: 8,313 ✭✭✭Gloomtastic!


    PARlance wrote: »
    Anyone know if the Ooni Owners Ireland page has been deleted from Facebook? Either that or they've kicked me out...

    :D

    The group is still there. Can’t see a page cos I ain’t a member.


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    #1771
    Padraig Mor
    Registered Users Posts: 9,532 ✭✭✭Padraig Mor


    PARlance wrote: »
    Anyone know if the Ooni Owners Ireland page has been deleted from Facebook? Either that or they've kicked me out...

    Definitely there, you must have been naughty!


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