Pizza ovens

I only started last week and feel like a pro already.

I followed the below for making dough including their calculator for the ingredients ratio.

below for the sauce

and the below for the stretching and also use a steering wheel technique after the pounding where you hold the base like a steering wheelbut not touching the crust as you don’t want that to stretch and rotate it allowing the weight of the doin to the stretching.

Always covered.

Not sure whether the forum charter allows for buying and selling on here, I really must read it someday. But it might help if you stated where you live and how much you are looking for it.

The Gloomster!

What temperature is best for cooking in a normal fan oven most people say as hot as it will go.seen other recipes saying 180 for 25 mins.

Yea it's just a cheapo pizza pan fairly thin steel.seen a few people using a tile they heat up quick.

^ Money to burn 😂😂😂😂

I got my Karu 16 recently and very happy using it with charcoal and wood combined. I got the gas burner as well but the regulator fitted didn't fit the patio gas cylinder that I bought specially. It seems others received the correct regulator fitted?

I'm considering sending back the gas burner because I don't see myself getting use from it. The charcoal and wood combo work so well. Problem is I bought the new cylinder and took the cap off it to discover it wouldn't fit - I don't know what chance I have of getting a refund on that! €75 down the drain!

A friend is using their gas burner with normal calor gas butane - this would suit me better cause I already have a few in use anyway.

Yeah. I'll give them another call.

We've had four firings so far over the past month with Charcoal and wood and it is really no bother. The only problem is getting the match to the fire lighter when it's blowing outside.

mmmmmm

This recipe.

https://m.youtube.com/watch?v=HkXojFU_LrE

I usually make 2-3 bases as a time and use the below per pizza based on the above method. Gives a decent 12-14 inch pizza.

180g tipo 00 per base

115 ml water per base

As little salt as I can get away with (tried zero and you can taste the difference)

dried yeast 1/4 tea spoon per base

Ooni recipe says 10g for 500g of flour. Too much. Half a teaspoon is enough. Like 3g.

I haven't tried the stadler one yet only the ooni and Vito's.ive noticed fresh sea salt is a lot better then normal table salt.

No harm in playing around until you get what you like sure.

Do you dissolve the salt in with the water at the start? I've been following Ken Forkish book and he advises to do this

A video about salt -> https://www.youtube.com/watch?v=DZt270MD7rk

If you already have a small sized stainless steel roasting pan that has 2 inch walls Id give that a go first before spending a lot of money on a pan specifically for the job. Ikea sell this type for 15 quid so you cant go far wrong as it has other uses. https://www.ikea.com/ie/en/p/koncis-roasting-tin-with-grill-rack-stainless-steel-10099053/ Stainless steel is rated up to 600c so you should be fine baking it at 450c in the Ooni. You could also check nisbetts.ie if the Ikea one isnt the right dimensons. If you are going to Nisbetts in the Ilac center then also check out TK Maxx inside the center as their kitchen section sometimes throws up some good deals on pans and other cookware. They often have wooden pizza peels in there for launching pizza.

If you want a fancy ass pan for serving on the table then you probably are going to have to pay at least 60-70 quid upwards. Be wary of cast iron and ceramic that are plated or enameled and are not true versions as they are likely not rated for the high heat of an Ooni. The cast iron pans Lidl/Aldi sell for about 30 euro are sold as 'cast iron' but they are actually cast iron enameled meaning that temperatures above 260ish could actually crack them. Its the same with ceramic, some are plated ceramic rather than 100% ceramic and are designed for a home oven topping out at 250c max but they would likely crack inside an Ooni running at 450c.

I use a large half teaspoon against 500 g flour. Don’t have a scales for measure but estimate it’s 4-5grams.

That makes three 14 inch pizza for me.

Use sea salt and I dissolve it in the water.

Maybe slightly off topic but was on the road yesterday and stopped off in a Centra for some food. Was really surprised to see a pizza oven in the shop. Seems to be a franchise called Caramico. Was very impressed with the pizza I have to say.

Just had an email from Ooni announcing they are launching something that will be the future of pizza on 2nd March.

What do you reckon? A new pot to make your sauce in for only €75? 😲

It's rumoured to be an electric pizza oven for indoor use.

3 days to go to see what Ooni are up to. I've been thinking about an indoor pizza oven and realised I've already got one - the grill! Tested it out last week and it's very good.

I used pre-baked pizza bases. Turn your grill onto the highest setting and wait a few minutes to get hot. Stick your pizza base onto your grill tray and put under grill - I put it high up but you're just looking to toast the base. When it's nice and brown remove and place it, toasted side down on a cooling rack to cool down a bit.

Spread your pizza sauce, then toppings (any meats should be cooked prior). Back under the grill until base is toasted/mozzarella melted.

One crispy-based pizza in under 5 minutes.

Well there it is, sold as both an outdoor and indoor pizza oven. But it comes in at 900 euro/$999, jesus H christ thats insane.