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Pizza ovens

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    #3512
    M00lers
    Registered Users Posts: 1,493 ✭✭✭M00lers


    I'll have a closer look at manual later but it only says LPG, doesn't specify between Butane and Propane, I suppose the butane regulator is maybe what is intented to be used!!



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    #3513
    M00lers
    Registered Users Posts: 1,493 ✭✭✭M00lers


    Doing a quick test and burning off manufacturing funk and definitely hits 400C in 15mins ish. Temp still rising on a slightly breezy evening.

    Edit....very close to 450 after 25mins .

    Hit 450 a few minutes later....have to go out for the evening but I'm calling it hot enough.

    Post edited by M00lers on


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    #3514
    M00lers
    Registered Users Posts: 1,493 ✭✭✭M00lers


    Pic

    IMG_20240606_201348.jpg

    of Pizza oven thermometer.



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    #3515
    RonnieL
    Registered Users Posts: 784 ✭✭✭RonnieL


    Good stuff. Were you able to test the stone temperature with a thermometer gun by any chance?



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    #3516
    M00lers
    Registered Users Posts: 1,493 ✭✭✭M00lers


    Yeah, was not too far away from oven temp reading. Maybe 10,20 30c degress less. Was seeing 420, 440 and more.

    Well that was a learning experience!!! Complete opposite of what people thought would be the issue…..I struggled to tame the heat of this yolk. Cannot take your eye of it for a second. Cooked 6 pizzas tonight with various degrees of success but can see myself getting better over time.

    i need to invest in a turning peel and a different paddle for launching..

    Space is definitely tight, 11" might be the way to go. Cannot fault it for the asking price…..pic below is not a perfect result but I'm sure people are interested in seeing what a 90 euro Lidl jobbie can do.

    PXL_20240607_191126824.jpg

    Post edited by M00lers on


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    #3517
    squonk
    Registered Users Posts: 9,263 ✭✭✭squonk


    https://www.boards.ie/discussion/comment/122229676#Comment_122229676

    Nothing wrong with that pizza. Looks tasty! Delighted it worked out well for you. €90 is a good price and, to be fair, unless you’re making pizzas every weekend, a few hundred tops might be as much worth spending. You have plenty left over for accessories and alibaba will cover peels etc as well



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    #3518
    Roberto_gas
    Registered Users Posts: 4,149 ✭✭✭Roberto_gas


    https://www.boards.ie/discussion/comment/122229676#Comment_122229676

    good results !



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    #3519
    M00lers
    Registered Users Posts: 1,493 ✭✭✭M00lers


    https://www.boards.ie/discussion/comment/122232578#Comment_122232578

    Thanks, was an eye opening evening. I can see why a bigger oven would be useful.

    I struggled with a few things that could probably be rectified with appropriate tools and experience.

    A turning turning peel for sure would have helped control the cook. At times I was trying to remove pizza to turn it and hadn't the right tool for the job. Pulling it out and turning by hand wasn't much fun.

    A turning peel would have have helped massively also to raise the pizza closer to the "roof" to help finish the centre.

    Base was "perfectly" cooked but happened before centre was where I'd like it to be.

    A bit of tweaking to my technique and workflow and I've no doubt this cheap oven will more than suffice. Gets crazy hot very quickly….no exaggeration!

    Can't believe being too hot is an issue I'm having, pizza was cooking in what felt like seconds…. (Again I'm confident experience and a few accessories will resolve issues) didn't actually time anything, didn't have time!!!



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    #3520
    ablelocks
    Registered Users Posts: 4,773 ✭✭✭ablelocks


    https://www.boards.ie/discussion/comment/122228141#Comment_122228141

    thanks M00lers, picked one up earlier this evening on the back of this post, and your further posts and results are encouraging!



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    #3521
    M00lers
    Registered Users Posts: 1,493 ✭✭✭M00lers


    https://www.boards.ie/discussion/comment/122232734#Comment_122232734

    Good luck dude. Definitely a challenge but doable.



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    #3522
    893bet
    Registered Users Posts: 8,992 ✭✭✭893bet


    https://www.boards.ie/discussion/comment/122232719#Comment_122232719
    https://www.boards.ie/discussion/comment/122232719#Comment_122232719

    don’t waste money on turning peel. Tiny bit off practice and it will be easy pull it out with normal peel for a twist..



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    #3523
    oscarBravo
    Technology & Internet Moderators Posts: 28,804 Mod ✭✭✭✭oscarBravo


    https://www.boards.ie/discussion/comment/122233734#Comment_122233734

    I dunno, I love my turning peel. It's nice to be able to turn the pizza without removing it from the over at all.



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    #3524
    .red.
    Registered Users Posts: 3,354 ✭✭✭.red.


    https://www.boards.ie/discussion/comment/122233734#Comment_122233734

    I have one too and would have to agree with this post. A 12 inch oven with 11/12inch pizzas is too awkward to use the turning peel. I got the hang of it after a while but rarely use it now

    I use a wooden one for launching and a metal one for taking it out to turn and for retrieving.



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    #3525
    budgemook
    Registered Users Posts: 3,855 ✭✭✭budgemook


    Turning peel is great, i was taking the pizza out to turn it before I got one. Got mine in Lidl so it was cheap anyway. Still regret not getting the perforated peel at the time.



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    #3526
    ablelocks
    Registered Users Posts: 4,773 ✭✭✭ablelocks


    tried it out today - lets just say practice will make perfect eventually.

    15 mins to 350c, 23 to 400c

    400c is too high for dunnes pre-prepped pizzas, and they're possibly an inch too big for it.

    reduced heat to 300c for the third one, that seems to be the sweet spot.

    still hard to keep up with 15 second turning though - maybe using the launch, out-turn-back in might be better and cook it over 2 rather than 1 minute.

    still tasted better than from normal oven (after cutting off the burndy outer rim!)



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    #3527
    .red.
    Registered Users Posts: 3,354 ✭✭✭.red.


    We had pizzas both days over the weekend. First lot for yesterday were cold proofed for 4 days in the fridge like i usually do and 4 hours at room temp. Second lot were done on a whim this morning with a lot more yeast and just a 5 hour room temp proof. My first time doing it this way. The difference was unreal. The crust was a lot more bready/chewy and very little colour or leoparding. The base didn't taste any different tho.

    It's handy to know I can do it that way and get decent results but if I can, I'll always do a much longer proof as you could literally taste and see the difference with the crust.



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    #3528
    Roberto_gas
    Registered Users Posts: 4,149 ✭✭✭Roberto_gas


    Odlums 00 is back at €2 in Dunnes..works out 1.6 with shopping vouchers



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    #3529
    Roberto_gas
    Registered Users Posts: 4,149 ✭✭✭Roberto_gas


    IMG_0165.jpeg
    IMG_0166.jpeg
    IMG_0170.jpeg
    IMG_0168.jpeg

    Overfermented by sourdough loaf..so pizzas were made out of it !



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    #3530
    budgemook
    Registered Users Posts: 3,855 ✭✭✭budgemook


    Looks like Lidl have some peels again, but no perforated ones this time. At 9.99, they're a bargain.



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    #3531
    Roberto_gas
    Registered Users Posts: 4,149 ✭✭✭Roberto_gas


    https://www.boards.ie/discussion/comment/122246450#Comment_122246450

    They are fine barring long handles(you can always shorten them)



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    #3532
    thejaguar
    Registered Users Posts: 737 ✭✭✭thejaguar


    https://www.boards.ie/discussion/comment/122247834#Comment_122247834

    They have one with a shorter handle that can be twisted out of the way for storage.



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    #3533
    Daeltaja
    Registered Users Posts: 76 ✭✭Daeltaja


    https://www.boards.ie/discussion/comment/122239488#Comment_122239488

    Damn, I got a bag for €2.99 in Supervalu yesterday as they were out of 5 Stagioni/Caputo, which are a euro less :(

    On the subject of turning peels, I'd be lost without my Gozney peel. Ooni stones can get very hot and unpredictable, so after the first 20-30 sec of sitting still, I constantly rotate the pizza and lift it off the stone to stop it burning. I also find that you need to be really delicate with lifting the edge of pizza before to the first turn to ensure the whole base is cooked, otherwise you risk a nasty tear if the middle isn't ready! It's more work to manage the pizza, but I've found after 4 years of making them with various Oonis, it's required for consistency sake. I also had a biscotto stone for the Koda 12, which was an absolute game-changer, impossible to burn the base. Waiting for stock to come back in for the Karu.



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    #3534
    scuby
    Registered Users Posts: 908 ✭✭✭scuby


    Just bought the lidl gas one,based off the last comments, hit 320 after 10 mins and still going . just turned it on to burn off the new packaging smell etc. Will try it out properly tomorrow

    17189075709883315451869013398918.jpg



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    #3535
    Gloomtastic!
    Registered Users Posts: 8,492 ✭✭✭Gloomtastic!


    Interesting one on the Ooni today. Cold chip shop chips. A couple of minutes and they are nicely charred and crispy.

    IMG_5819.jpeg

    What’s left…….



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    #3536
    The Nal
    Registered Users Posts: 12,835 ✭✭✭✭The Nal


    https://www.boards.ie/discussion/comment/122351985#Comment_122351985

    Interesting alright. Did they dry out?



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    #3537
    Gloomtastic!
    Registered Users Posts: 8,492 ✭✭✭Gloomtastic!


    https://www.boards.ie/discussion/comment/122353463#Comment_122353463

    Yes. Go well with dips



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    #3538
    ablelocks
    Registered Users Posts: 4,773 ✭✭✭ablelocks


    20% off Gozney pizza ovens



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    #3539
    hargo
    Registered Users Posts: 500 ✭✭hargo


    IMG_4730.jpg

    First attempt with a sour dough pizza. Very pleased the flavour of the dough.



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    #3540
    .red.
    Registered Users Posts: 3,354 ✭✭✭.red.


    https://www.boards.ie/discussion/comment/122373738#Comment_122373738

    That looks lovely, did you do the whole sourdough starter from scratch? I keep telling myself I'll try it but I'm not sure it's worth all the effort.



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    #3541
    hargo
    Registered Users Posts: 500 ✭✭hargo


    Very easy in the end. My son has a sourdough that he made a few years ago and he gave me about a shot glass amount which i brought over from London. Wasn't expecting it to work but i fed it twice and left it in the fridge "asleep" for two months. When I took it out it didn't look great but smelled ok so fed it a twice and it just took off. Kept some back for next time and used the remainder like a poolish and it worked really well. So now I have a constant supply of yeast.

    As far as I know my son just left some flour and water mix out for a few days and it took off slowly but once you have a starter it seems easy to keep it.



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