Pizza ovens

Not quite hot enough but close enough when price is entered into the equation IMO. Expectations are realistic, but I'm sure it could bang out a reasonable pizza. Might not be an exact Neapolitan but 90euro! Time will tell I suppose.

I doubt they were cooked in that oven...but time will indeed tell....hardly an Ooni competitor, it 89 euro from Lidl.... probably available for a few weeks per year at best.

If it actually reaches 400C or above I'd call that a fair bit better than what a home oven can achieve. Well mine anyway.

Other than the actual temp this oven may or may not reachmy other reservations are mainly the strange gas outlet positioning, 2 either side of a seemingly tight space may prove tricky, also the 1cm stone will likely require a bit more time than is ideal if wanting to cook a few pizzas back to back...

I still reckon for the money its worth a punt...if it's crap I'll return it.

Edit...picked up this morning. Burner is on 3 sides of oven not 2 as I anticipated.

I was curious about this - the French youtube review went into a lot of detail on some things (like checking for gas leaks etc), and very little on others - like showing the actual inside of the oven while it's on. Are you saying there's flames on the three sides? I'm guessing that will mean less turning. Very interested to hear how you get on - especially with reaching temperature, and turning - it looks small, so with flames on three sides I wonder will it be easy to burn the crusts?

Had to buy a different gas regulator, supplied one was for butane I think....have a Patio gas cylinder I was hoping to use....so the 90 euro is now 105 euro.

I know with the ooni, you can't just swap the regulator and gas bottle from one gas to the other so be careful. I'm not sure why or what difference it makes but ooni say it's a big no no.

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.

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

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

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!!!

Good luck dude. Definitely a challenge but doable.

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.

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

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

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

What’s left…….

Yes. Go well with dips

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

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.

Quick question for you, folks: I have a batch of Pizza Pilgrims dough in the fridge since yesterday. Obviously the balls have expanded overnight. The PP recipe doesn't call for the balls to be knocked back and reformed at any stage, but my instinct is telling me they need it. At what point would you do this - when they come out of the fridge for their last prove back up to room temp?

TIA.

So I had the flame deflector the wrong way around all this time. Best batch Ive done on the Ooni - as its the first one with the deflector placed correctly. 😐️

4 x pizzas

Pepperoni, fennell, nduja

Salami, garlic oil, burrata

Bianco with smoked gouda, rosemary, red onion, honey

Bianco with pecorino, mortadella, pistachio pesto, lemon zest

Weak Yeast almost gave me a heart attack! Still good bakes

And how were your pizzas before?