Pizza ovens

Gloomtastic!

Northern Monkey wrote: »

My first thought was “you need to kneed that way more”

Yeah, I was just reading the recipe as opposed to watching a YouTube video. :rolleyes:

Tasted fine, little bit saltier than processed but texture and moisture levels were perfect. Cost-wise it works out about the same as buying it in the shops (Aldi prices).

It was sort of my starter into cheese making.

Muahahaha

Ryath wrote: »

These ones seem to be permanent stock for the summer. I've found them very good, two gets the Karu going in minutes. One would actually be enough I'd say.
https://www.lidl.ie/en/p/summer-bbq-food/barbecue-lighters/p41622

Whereabouts in store did your local Lidl have them as permanent stock? They were listed as a special offer last Thursday but I couldnt find them anywhere in store, they werent with the other BBQ stuff or anywhere else I could see. Gonna try a different Lidl tomorrow if Im passing.

Muahahaha

The Nal wrote: »

And yeah, you defo need a peel. I'm using one I picked in TJ Maxx for 6 quid and its perfect.

Does it have a long(ish) handle? Need to get one of those as the peel Im using is tiny so have to wear an over glove to turn the pizza to save getting badly burnt. And what TK Maxx did you find it in, I had looked for them in the Ilac Centre branch before but no joy on that occasion.

the_galway_fry

Wisesmurf wrote: »

Ordered these just there - good find. I have another proofing box but it won't fit in my fridge - these will.

If you haven't already - try cold-proove your dough. Method is - Make your dough as normal allow to double, ball and put in fridge for 24 hours or more. a few hours before you want the pizza take it out and get to room temp.

These boxes mean you can do all the cold-prooving and warming without having to go near the dough and introducing any air.

How long does it last in the fridge

Ryath

Muahahaha wrote: »

Whereabouts in store did your local Lidl have them as permanent stock? They were listed as a special offer last Thursday but I couldnt find them anywhere in store, they werent with the other BBQ stuff or anywhere else I could see. Gonna try a different Lidl tomorrow if Im passing.

They were inside the door. It's one of the big new stores though so layout is different to most. It's a new second store in the town so is quieter than most Lidls
so that may have been why they still had stock.

Pretty sure I saw them recently enough in an other small lidl near the regular firelighters.

Homesavers do a version of them, seem to be just as good.

Muahahaha

cheers Ryath, am passing a big newish Lidl tomorrow so hopefully I find them in there. Dealz used to do them at the start of the summer but I havent seen them in there since May

_feedback_

Eventually gave in to the temptation yesterday evening an ordered the Fyra! It'll be a torturous wait..

Will just have to pass the time buying loads of accessories to make sure I'm ready when it arrives :-)

Muahahaha

What do posters do for toppings on their pizza, any experimenters here or do you always gravitate towards the same toppings. Must admit my pizzas are generally the same combination of mozz, salami, pepperoni, proschuitto, red onion, japapeno and oregano or basil.

I must look up the menus of some pizza restaurants to get new ideas. Though Im not a fan of chicken on pizza and definitely not pineapple. Pulled pork and chilli beef could be interesting though. Also beef fajitas already have red onion and peppers in them so that could be another try out.

el_gaucho

Spinach and ricotta is a nice pizza.

Springwell

Spinach and ricotta
Nduja and peach
Stilton and apple slices

The Nal

Smoked ham, chili and pineapple.

Egg, prosciutto, artichokes, olives.

Swiss chard/spinach, sausage and pine nuts.

Try make a white pizza too. Good fun.

Pipmae

Muahahaha wrote: »

I must look up the menus of some pizza restaurants to get new ideas.

Have a look at the menu for Millers Pizzeria on Upper Baggot Street. Some fab ideas.

The Nal

Figs, chili jam

Bassfish

Bassfish wrote: »

https://tommyvarden.ie/pizza-peel-wood-hndl-12x14-blade-26-l/
Ordered this one today. Says its being dispatched tomorrow!

My peel arrived today. Good quality, Irish company and good value!

_feedback_

Bassfish wrote: »

My peel arrived today. Good quality, Irish company and good value!

Is that suitable for the Fyra, size wise?

Bassfish

_feedback_ wrote: »

Is that suitable for the Fyra, size wise?

The width of the bottom of the opening on the Frya is 13 inches and this peel is 12 so only just. Have a look on the site, they probably have smaller ones.

the_galway_fry

Looking for a couple of tools for my oven
A long handled small round peel and a long handled wooden wire brush
Has anyone who has built their own oven put a tiled finish on their dome?

Tree

Muahahaha wrote: »

What do posters do for toppings on their pizza, any experimenters here or do you always gravitate towards the same toppings. Must admit my pizzas are generally the same combination of mozz, salami, pepperoni, proschuitto, red onion, japapeno and oregano or basil.

I must look up the menus of some pizza restaurants to get new ideas. Though Im not a fan of chicken on pizza and definitely not pineapple. Pulled pork and chilli beef could be interesting though. Also beef fajitas already have red onion and peppers in them so that could be another try out.

I put a few spoons of bolognaise and cheese into a calzone the other week. Should have put more sauce and cheese onthe outside...

The chan chan man

the_galway_fry wrote: »

Looking for a couple of tools for my oven
A long handled small round peel and a long handled wooden wire brush
Has anyone who has built their own oven put a tiled finish on their dome?

Cake lifter (amazon) and bbq brush. Works perfect

Salvation Tambourine

74 days after ordering....my Koda is on the delivery van!

Irishder

Thinking about getting one of these, whats the advantage of wood v gas?

Bassfish

Nokotan wrote: »

74 days after ordering....my Koda is on the delivery van!

Snap! My Karu is with the driver for delivery today! Are you in Cork by any chance?

The Nal

Irishder wrote: »

Thinking about getting one of these, whats the advantage of wood v gas?

No comparison. Wood creates smoke which flavours the pizza. Gas doesn't.

Toto Wolfcastle

Irishder wrote: »

Thinking about getting one of these, whats the advantage of wood v gas?

We changed from an Uuni 3 (pre name change!) that uses pellets to an Ooni Koda that uses gas and I’d never go back to pellets. The control gas gives you over pellets is significant and we haven’t noticed a difference in flavour.

Salvation Tambourine

Bassfish wrote: »

Snap! My Karu is with the driver for delivery today! Are you in Cork by any chance?

Dublin. Hopefully it's not the same lad!

the beer revolu

Irishder wrote: »

Thinking about getting one of these, whats the advantage of wood v gas?

With outdoor cooking, generally, gas tends to attract less ****:pac:

Salvation Tambourine

Anyone know of any places doing covers for the Ooni Koda 12" apart from the Ooni website? €20 delivery is a bit much

Thephantomsmask

Nokotan wrote: »

Anyone know of any places doing covers for the Ooni Koda 12" apart from the Ooni website? €20 delivery is a bit much

£6 delivery with lakeland

https://www.lakeland.co.uk/62520/Ooni-Koda-Carry-Cover-%E2%80%93-UU-P07900

Salvation Tambourine

Thephantomsmask wrote: »

£6 delivery with lakeland

https://www.lakeland.co.uk/62520/Ooni-Koda-Carry-Cover-%E2%80%93-UU-P07900

Great, thanks very much!

StupidLikeAFox

Irishder wrote: »

Thinking about getting one of these, whats the advantage of wood v gas?

The wood will give give a flavour and you can get different types to experiment. However it also creates more soot, and needs a more minding to maintain a consistent temperature.

With gas you can just turn it on and get a steady consistent heat going. It is a cleaner, less hassle all around.

I prefer the gas for handiness and I think the flavour benefits of the wood is oversold a bit, but that said I only used wood the once so prob need to revisit it