Pizza ovens

In Lidl from Thursday

Folks recently i am experimenting with higher hydration dough...issue i have is once i shape the pizza there is access of flour/semolina sticking to it which i cannot remove as i use gravity based stretching ! Any tips how to get rid of access flour/semolina without compromising on shape.

What hydration are you using? I use 70% and don't find it a problem just lift up the dough for final stretch on the closed fists and then clear of excess flour from the table. i suspect if you are using 80% hydration you will definitely have to use a peel with holes and let excess flour go through them.

using it since last year..stocked up during their Italian fest for €1.5..super for high hydration and long fermentation

Finally dumped the 20 quid cheapo Ikea table for the Ooni and upgraded to a stainless steel catering table. I was going to go with something wooden to hold the Ooni but didn't want the hassle of sanding it down and treating it every other year.

Stainless steel doesn't rust so it should stand up to being outside year around plus as a catering table it is 304 grade food safe steel so pizzas can be made shaped and topped directly on it, it just needs sanitising before use.

The table will also serve as a staging post to get joints of meat on and off the Weber bbq and to leave them rest there on a chopping board before carving. Will also use the bottom shelf as a bit of an overflow for fire logs if the log store is full up which it usually is at the start of winter. But the main advantage is now having space to shape dough and put the toppings on pizzas right there next to the Ooni, it's a game changer

I got it on Donedeal used but in very good condition for 150 quid. They would be around 300 brand new from a steel catering company but restaurant businesses go bust all the time so you can find used versions on Donedeal and Adverts for cheaper than that. It is 1.2 metres wide so I was able to fit it in a car (just about). A 1.8m wide one would be a bit trickier, a van or trailer would be better to transport that length.

Great thing about it is being finally able to do everything pizza outdoors without leaving the garden during summer. We would be eating the pizza in the garden so before I got this the process was to shape and top the pizza inside the house, then bring it on a peel outside to cook, then back inside to chop it up and dust with oregano and then back outside again to serve it on plates in at the garden table. Now all that faffing around of going in and out of the house is gone and I can make pizza right beside the Ooni and then serve it behind me.

I used this 12 years ago. Plans are good and the forum on forno bravo is very good for all sorts of advice. I really enjoyed the building process. But beware that those ovens are beasts when it comes to fuel and you will need a plentiful supply of good timber. I would use about 2 barrows of logs when I light mine so I would cook a minimum of 12 and more when I light it party time.

Others on here have used vermiculite concrete to form the dome which heat up a lot faster but cool down fast. You tube have a lot of resources for that type of build covering an exercise ball with the concrete.

You can also buy the prefab sections in Dineen sales in Athy and build a nice housing around them.

But if you want to just enjoy two pizzas its dam hard to beat the Karu and one small log chopped into a few sticks .

Good luck either way

😀

Ask for patio gas - it is propane I believe but more importantly it has the right connection for the roccbox regulator

I just make some garlic butter and spread it onto a pizza base.