Cut off patio gas regulator and throw it in the bin.
Mine runs off a regular 13kg propane can .
I have quick release beyonets on the koda hose and the Weber and the receptical on the cannister hose from regulator. One regulator two appliances and quick change over.
Yes you can just swap the pipe and regulator over. One of each is probably not a bad idea.
beagle, I'd happily keep dough in cool box, as I do cold overnight proves on it anyway so no different really.
If you really wanna keep it easy, half cook the pizza before you go just with sugo, then when you're away, mozzarella and your choice of toppings, quick blast and done. It'll still be really good pizza.
We do this when hillwalking, wee yin potters on a beach or in a river until it heats up, pizza after a big hill day is just the best.
Could try freezing the dough and with any luck it will defrost & prove in time for the first night if taken out in the morning, or for the second night, keep it in the cool box until late that second morning. That's my thinking anyway as we tend to make a big batch and freeze half for future use at home.
Dough will come out at about 3pm today after about 42 hour second prove in the fridge (sourdough). There didn't seem to have been too much change in the dough when I had a quick peak last night. I've not left a sourdough base this long before, interested to see how it comes out.
I haven't used the oven for a month or so, I'm looking forward to some tasty food later though 🙂
Shite bags. Forgot to make Dough for tea tonight........
Speed prove in the warming rack of the oven it is.
Cheers for the info folks 👍
Shite bags. Forgot to make Dough for tea tonight……
Check out for a fast dough
Beer ....... Beer In a pizza..... We don't have beer to be wasting like that:)
It gave me an excuse to have some at 11am yesterday, well I say excuse I mean less justification. Rises really fast but I messed up forgot to put it the fridge and over proofed a little, the lids flying off the proofing pots should have given it away.
Does anyone have a Stadler (I did do a search first with little luck)? Friends of mine have them and rave about them (and say it’s better than their parents Ooni). They really aren’t cheap but would also fit our requirements of acting as an outdoor stove in our v small garden. We cook pizza most weeks in the kitchen oven.
Forgot to make Dough for tea tonight……
never panic, as well as fast prove recipes like above you can also go with unrisen dough and make pflammkeuchen.
(which, given I don't really like tomato, is actually nicer than pizza to me) Many recipes on line, eg:
I've made this without a specific prove and it's also just fine - make dough, cover, set up oven and give 15 mins to warm up while cutting onions (get them small and they'll cook on the base, if too thick microwave and then squeeze in kitchen towel) and then used the dough after that so probably 25-30 mins after making it.
Now checking weather forecast to see if the rain sods off in time for tarte flambee for tea.
Tbh they worked quite well. Not as much rise in the crust as I would have liked but good elasticity.which was unexpected given the lack of prove -c1 hour in the keep warm setting on oven in the bowl followed by 2 hours balled in the keep warm setting.
@trail rat
Could I ask please what brand of 00 flour you are using?
And any tips to not burn the base?
Blue Caputo - buy it's 28kg at a time and keep it in the sealed blue buckets linked to earlier in the thread....or might have been the last one :/
Re not burning - turn often after the initial 90 seconds. If you watch the base carefully you can seethe colour change on the front edge and it lifts from the stone slightly indicating it's ready to be flicked round -ymmv everyone seems to have their own trick
Thanks. That's the one we use too. We're going to follow your method in next batch.
Your photos look perfect.
I put quick connectors on my roccbox hose and have a propane and butane regulator as I have both tanks for our motorhome. The orange propane tank gets used in the winter and butane in the summer. I think the butane burns better in the summer with a little more heat. Propane better in winter as it gases of at a lower temp but doesn’t ultimately get as hot. The quick fits just mean I can connect or the other and rescue th8ngs if one tank is a bit low.
I use the ooni overnight prove recipe and add a bit of olive oil to the dough. Blue caputo flour makes for easy dough handling and good pizza. Less is more on toppings. Those lidded dough trays are handy for proving. Picked some up cheap from some website.
Really fancying a pizza oven about now. Do we all agree that the gas Ooni's ovens are as good as they look?
I think there are better ones available now but for the money I don't regret mine at all, and I feel no need to replace or upgrade.
Really fancying a pizza oven about now. Do we all agree that the gas Ooni’s ovens are as good as they look?
There's a new one coming with a glass door that looks pretty good. Although the marketing on facebook is annoying me.
I can't knock my Karu it's seen a reasonable amount of use over the last year and aside from some coking (I use charcoal and wood), it's showing no signs of wear and tear. Would recommend.
i'm needign to get some gas hosing and quick connectors to switch between the weber and the ooni..
I'll google, but where are you lot getting your hose stuff from please?
DrP
Mine came from Amazon.....silver line hose (so I'm amazed I didn't blow up yet )
Connectors no idea which brand
V happy with my gas Ooni but kinda wish I'd got the 16 version.
Latest effort with the Koda.
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I ended up with an ooni a few weeks back. Pellets from Wolesley (5.50 for 10kg). Frozen dough (so sue me) so we could get into the swing of things.
Pulled the stone out for a brush and it broke in half, in my hand, with only the slightest touch. Bit unimpressed so I emailed ooni asking for some free shipping, and a brand new stone arrived 2 days later FOC. So a bit more impressed now.
Pizzas are lovely. I'm happier with them than the kids are but it does take a while to get your eye in. Got a thermometer now and semolina flour for dusting has helped with burnt bottoms.
Looking forward to some more over the weekend...
Not too much flour, move quickly, no need for semolina flour. As you say, there's a wee learning curve there.
I know the ooni is de facto head of home pizza but I'm skint buying a 3.0 Z4 when I already have a 2.0 now for sale. Great cheap car for someone
Anyway I've purchased a big horn pizza ooni copy for £109 delivered to my door tomorrow hopefully, has anyone heard of them or bought one themselves?
I now need pellets, might have to bite the bullet and pay the £20 ooni bag
According to ooni forums.
https://www.wolseley.co.uk/product/balcas-brites-wood-pellet-bag-10kg/
Thanks Drac I managed to get 20kg from Wolesely and the big horn delivery yesterday
Just need to remember my time in Florence to a pizza and gelato afternoon but maybe too much free drink consumed as half of the 30 in the class were Muslim
Fired it up and made toasted cheese
I saw an Ooni in the flesh for the first time ever on Saturday - bloody hell, there's not much to them is there? The profit margins must be vast!!!
But they work so damn well. I was happy to give them the money for their effort.
But they work so damn well.
I understand that - but I don't think I could justify the money personally. Maybe one day.
We went for a gas Kodi 12, definitely not an 'impulse buy' but it does turn dinner into a bit of an event, which is fun with the kids. Gas for minimal fuss, goes from boxed up in the garage to hot enough to cook in about 15 minutes.
depends how much you like pizza and/or buy takeaway.
If you think the cost of an Ooni is high, don't for goodness look at the costs of Domino's to feed a family gathering
I definitely think getting mine for £200 in their Black Friday offer was the best bit of business I've done in a long time. Would be tricky to justify at £300 I agree. That said it's one of the best things I've ever bought and use it not far off weekly. Certainly more joy than the Nutribullet, Crockpot or spirallizer ever brought.
depends how much you like pizza and/or buy takeaway.
If you think the cost of an Ooni is high, don’t for goodness look at the costs of Domino’s to feed a family gathering
Absolutely, or even look at it versus the cost of a family BBQ, pizza ingredients are cheaper than chips!.
depends how much you like pizza and/or buy takeaway.
If you think the cost of an Ooni is high, don’t for goodness look at the costs of Domino’s to feed a family gathering
We have pizza night every Saturday (all homemade) and get by using the oven cranked up to max. I'd love an Ooni but I can't justify spending that amount on one as what I can make in the oven is good enough 🙁
I saw an Ooni in the flesh for the first time ever on Saturday – bloody hell, there’s not much to them is there?
I seen a road bike the other day, bloody hell there’s not much to them is there?
I’d love an Ooni but I can’t justify spending that amount on one as what I can make in the oven is good enough
I use to think that, even claimed it on here. I was wrong, very wrong.
Lakeland do 20% off vouchers to previous customers, if you can get hold of one those then it’ll save you a lump.
Well the £109 Ooni copy works perfect with my £10 lidl pizza peel
An ooni one costs £35
Eco friendly wood straw firelighters from B&M £2
I would like an Ooni but for £200 less I'm happy with my stainless steel Chinese copy, just needs a wee rub with Emery cloth so no sharp edges
Are Ooni made in China ?
Yes I think they are.
Peel wise. I have one Onni and a selection of Aliexpress specials, plus a few wooden bargain ones being sold off last year in B&Q.
I seen a road bike the other day, bloody hell there’s not much to them is there?
And they can be equally overpriced 😉
Hmm definitely intrigued by your Big Horn (oi oi) Redmex. Am I right in thinking you can only buy them on Amazon as I couldn't see them anywhere else that looked genuine?
Could maybe justify the £300 12" Ooni but not the 16" £500.
Just found this dude showing how he sets up his Big Horn. Decent enough results.
but I don’t think I could justify the money personally
I know it's all relative, but I've not gone out for many meals at all over the last 18 months (shockingly). So I bought an ooni early on as I love cooking with fire. I spent the money, to be honest I couldn't even say if it was 250, 350 or something else. Once I've paid for something I rarely reflect in the price I paid for it, more whether I like it/enjoy using it. Could just be me.
We did pizzas on Friday night, prepared the doung Wednesday afternoon and left it for a long prove, I find the process interesting, the dough prep, the pizza making and the cooking, it's kept me mildly sane over the last year or so.
I find the process interesting, the dough prep, the pizza making and the cooking
Absolutely 100% spot on, I love the whole process, experimenting, and feeding family and friends. Magic.
I am the same - I love my Friday night (making the dough before making a home-cooked meal for my wife and I) then my Saturday afternoon making the tomato sauce base then prepping all the toppings for whatever everyone wants.
Perhaps I should spend the money but I can make pizzas that everyone likes in my oven already....
I've given up making pizza sauce, tried just using blitzed plum toms from a tin Johndoh, works a treat. Usually use Mutti as wee shop at bottom of my road sells them.
I made pizza like you do for years, loved it, are the Ooni ones 400 quid better?, probably not, in fact definitely not. It is great rattling out a load of them in minutes though, and it feels a bit more connecting, using the turning peel and getting it just how you want it. In my oven days, I loved thin and crispy, since I got the Koda last year, I'm a convert to big puffy neapolitan pizza.
It's all good.
Spacemonkey I got mine delivered in two days from eBay for £109 , I think he is looking for £115 mastercookbbq is the seller
It eats up the pellets but 20kg softwood from Wolesely was only £12 last week
I think I will lash out on some ooni hardwood to try
I practiced on cheap Aldi pizzas cutting in half as it takes a bit of practice when you have the big horn
Cheers redmex. I'm going to do a bit more digging on the Big Horn as that defo looks like a solid competitor.
The more I read this thread the more a pizza oven is in my future!
I could google or look on YT, but I'm here now, so my question is, has anyone done a calzone style pizza in their Ooni or other brand oven?
No, but only cos I'm no really a calzone fan tbh. Sure it'd work fine.
Yeah I cannot imagine why they wouldn't work - after all calzone pizzas are traditionally made in pizza ovens and that's all an Ooni (or equivalent) is.
yes, but being aware that the filling is a bit insulated so takes a little longer, so you may need to remove and turn a few more times, or precook the filling a bit.
Also if it puffs up then the flame can get close to the top and scorch it, may be sacrilege but if it does puff up too much pop it and squash it down a bit.
(that's my experience in a gas converted Uuni 3, newer/bigger models may be different)
I was very kindly bought an Ooni Fyra, and have about a 50% hit rate of burnt/bin or edible and delicious.
My main issue is sticking to the peel and then subsequently the stone, and then tearing a hole in the bottom. Using the recipe supplied with the booklet as a starter for 10.
Is it likely I'm just stretching the dough too thin? I think it's also staying on the peel too long.
Using semolina on the peel, and flour when shaping.
I'm happy working with dough, made my own bread for years, just having a bit of trouble with pizza bases!
Had my first experience of an Ooni pizza oven at the weekend. I was certainly impressed. I overdid it and must have had about 30 pieces of pizza, all cooked perfectly, all with different toppings.
As a social event it was brilliant.
The only downside was my sister in law, brother in law and nephew were like a production line making, cooking and fueling the Ooni. They worked hard. I suppose i could have eaten less but they were sooo good and everyone else was eating too.
I dont think i would buy one but i would definitely offer to come and do one of the jobs to muck in next time. Its a very sociable device.
My main issue is sticking to the peel and then subsequently the stone, and then tearing a hole in the bottom. Using the recipe supplied with the booklet as a starter for 10.
Prep your dough on a well floured surface, use semolina flour, I use a wooden peel for prep. Then transfer to your peel, a perforated one allows you to give a shuffle so the loose flour falls off. Slide into the oven.
Make sure your stone is at full temperature too at least 350c but you want at least 400c ideally.
I dont think i would buy one but i would definitely offer to come and do one of the jobs to muck in next time. Its a very sociable device.
I took mine with us on our hols to Scotland. Set up a little production line, I managed to knock out 8 pizzas in just over 30 minutes. As you say it also makes it very social.
Is there much difference between the Fyra and Karu ? I'm looking at a woood burning pizza oven, the Karu looks better ?
I think the Fyra is basically the old uuni and the Karu is a newer version which has the possibility of adding a gas burner. If you're only ever going to use wood I think the Fyra would do the job.
Ive always been a proper charcoal, proper wood type fool, til I bought a gas Koda, you wouldn't get me near a wood fired one now.
Hassle, no effect on taste, sod that.
Wot he said ^^^^
I spit on gas 'BBQs' but the Koda is fantastic 🙂
Though the brand new fancy schmancy Karu 16 with gas burner option looks pretty cool!
Another recommendation here for the Bighorn and a massive thanks for the heads up. I've wanted an Ooni for a while and probably should've got one already. I saw this thread last week having never heard of Bighorn, looked it up on youtube and bought from ebay. It arrived Friday and so far we've had pizzas Friday and Sunday. Its superb. Using Wolesley pellets which work great although its does get through them fast. We cooked five pizzas each night and I used just under 1kg of pellets each time. It takes about 20 mins to get through two trays worth and then its ready. Will try it with some hardwood another time. The stone is quite thin at ~10mm but it works fine. I'll just be careful if I transport it.
Regarding pizza sticking to the peel. I found that if the pizza is left too long on a board or peel it tends to stick. Only prepare as needed and move between surfaces/peels quite quickly.
Hello everyone!
Do I want a pizza oven 2022 edition!
After spending the weekend at a mates house eating drinking wine and eating pizza made in a Gozney Roccbox.....
The answer is yes I do!
But do I want a Roccbox or a Koda.....
I knew nothing about before last weekend and now have read up on tye Gozney, I like the sound of the "cool" to touch silicone outer case. I wish I had tried touching it!
Speed start time with the Koda apparently compared to tye Roccbox but better insulation for longer burning times...
Ahghh!
I don't know which one I want, but I want it now..!
Curveball; Lidl have their cheap ovens and stones in this week.
No gas though.
I'm only interested in a gas one, I don't want the fuss and preparation of wood.
No Roccbox owners on here..?
nope, but got a mate who loves his so it’s one I’ve been looking at!No Roccbox owners on here..?
Unexpected outdoor oven bonus: can have a pizza during a heatwave without pushing kitchen temp up to 700 million degrees 😂
I have an ooni koda 12 and a friend has a roccbox. I’ve used the roccbox. Both make perfectly good pizza. I found the roccbox slightly easier to use. The roccbox is better quality but then it is more expensive. The roccbox does come with an inbuilt thermometer and decent peel so once you factor these in the cost difference isn’t as much. If I was buying again I would probably get a roccbox but I’ve certainly no complaints with the koda 12 and would highly recommend if cost is a factor.
