Pizza ovens

Anyone get this? I don't even know if I'd use an outdoor Pizza oven much but I'd give this a go under 100 if its half decent.

This crew are doing what looks to be a decent offer:

350x400x6mm steel and peel for €65. €78 delivered. Not sure if that adds up to a non decent offer but posting just in case.

Good to hear it - I got the turning peel as well and made a complete balls of turning it, tore it completely in the middle. Salvaged an edible pizza though so need to practice a bit more. I actually bought a pre made pizza base today to practice with 😀

Ive been making his poolish dough for over a year now and it is my go to recipe for pizza dough, the poolish helps give it a depth of flavour that you wont find with other dough recipes that dont use poolish. I have probably made 6 or 7 different dough recipes at this stage but none has been as good as Vitos poolish version so I keep going back to it.

Thanks. Going to give it a go! Can you get away with leaving it in the fridge longer than 24 hours for the second stage?

I would stick to everything he advises, Ive messed around with proving times on that recipe in the past and it didnt work out quite as good as it does when you follow his instructions to the tee.

The amount of yeast used in the recipe is related to the proving time in the fridge so if you were to leave it longer than 24 hours it would need a different quantity of yeast as it has longer to ferment.

This is the full video that includes the poolish and making the dough. If you follow what he does to the tee you should get top class pizza

https://www.youtube.com/watch?v=u7Hd6ZzKgBM

yeah the turning peel is decent, I just got to get the technique down. Its good the pizza is no longer leaving the oven 3 or 4 times to get turned, I hadnt actually thought of that benefit before using it for the first time. I havent chopped the handle yet but reckon I might take about 15-20cm off it as its just too long and more designed for use with proper brick pizza ovens that are quite deep. Also my kitchen drawers are 80cm wide as is the turning peel so it'll only fit in there diagonally with a bit of wiggling.

With the preforated peel Im now making and topping pizzas entirely on the counter and then doing that trick of lifting up at the crust and rapidly sliding the perforated peel in underneath. Ive only done it three times so far but it has worked perfectly each time, the entire pizza just popped up on the peel in one quick motion with no disasters. On launch it comes off very easily, I was surprised how much easier it slodes off compared to my Ooni bamboo 'launching peel' which is now likely to get relegated to being a cheeseboard/serving platter.

I got the perforated peel and while it is fractionally too small in my opinion it is a doddle to use. Great value at the price.

I was watching one of his recipes, and he gave the amount of water in grammes but the recipe gave it in millilitres. I assume it is the latter? Otherwise it would be a lot more water!

Tried semolina for the first time last weekend and was an absolute game changer for loading onto the peel and launching, previously had just been using flour and it was very inconsistent to load successfully even using the perforated peel. Placing the base on the peel before adding toppings it was 50/50 if we would need to add more flour to stop it sticking once I was ready to launch it into the oven. With semolina it worked flawlessly every time.

Vito is the man