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Borrowing one from a mate, game changer. Yep it's a want not a need!
I now want a gas pizza oven!
So little faff
Easy to knock up 4/5 pizzas in 15 - 20 mins
We're is great to look 2nd hand? Any alternatives?
Mates got a Biggie(?) gas oven and it has a turning handle, now that's a game changer.
I made 2 12" in my ooni last night, wood fired took less than 5 mins.
Interesting. Pellets? How long to heat up and how hard to keep at temp
Take maybe 15mins to get up to heat. I only ever do 2 pizzas, basically just take first put put second in.
Yeah pellets. I just have it full blast open. Use the peel to turn half way through
Go gas. Ooni as you’ve seen are very good but so are Gozney.
Go gas
Cook the pizza dough base in a hot frying pan and then stick under a hot grill - very similar to a pizza oven and much cheaper.
But not what I'm asking about and doesn't taste anything like this
this new kid on the block (well id never heard of it anyway) seemed tempting to me, but mrs expunk assures me we dont need another pizza oven, and sadly i think shes right.
looks nice tho, comes in different colours and has accessories chucked in as freebies.
https://delivita.com/products/delivita-new-diavolo-gas-fired-oven-red
That looks great
We picked up a 12" Ooni gas one about 3 months ago. 1st version. 2nd hand, but actually brand new and in a box (pukka reason for it). + stainless trolley and some other bits, for half the normal price on Faceache marketplace I think.
We had a 15kg gas cylinder already.
Love using it.
1st couple of self made pizzas were a mis-shapen and looked a dog's dinner, c/o my hopeless stretching. But delicious. But soon sussed out what we're doing - got a job lot of frozen dough balls from Ooni along with a few other things.
It's going camping next summer with a smaller gas bottle.
Only mistake is we left the wooden peel outside (under the covered trolley) - but it has gone moldy, ingrained into the wood fibres. Lesson learned - metal peel now.
i use a metal peel once the pizzas been launched, to either rotate or remove, but always use the wooden one for launching. i find that a little semolina flour (or polenta) on wood gives the best chance of the dough not sticking.
once the doughs hit that hot stone/steel for a minute or so then metal's best.
The new electric Ooni Volt 2 is looking very nice as well if you want to avoid gas and maybe even have it indoors. I've been tempted as well but it's a want rather than need and we are managing well with our oven turned up to max but it's not the same although still very good
I have a Cozze – they are very well-priced, solid, well-built etc. Mine is the older version than this (without the built-in thermometer). We use it every single Saturday night, have done for the last three years and it has been faultless.
And can be had at an absolute bargain price of £109.
I have an Ooni Karu that I used to use with wood, then got the gas adaptor for as you don't really get any benefit from it being wood cooked.
Since discovering I am intolerant to gluten it gets a LOT less use.
Would happily sell it to someone who would get some use out of it, but I'm Cambridge based and I'm assuming you are not given the Sheffield part of your user name!
Overall though, it's a great toy/tool and I've enjoyed cooking a lot of sourdough pizzas in in since I bought it, mid-lockdown I think, when going out for pizza became impossible. I think they are great and if you want one definitely worth buying one (pizza oven that is, doesn't need to be brand specific just needs fire & a stone base).
I have a Cozze – they are very well-priced, solid, well-built etc. Mine is the older version than this (without the built-in thermometer). We use it every single Saturday night, have done for the last three years and it has been faultless.
Why wouldn’t you!
My birthday at the end of this week so I’ve forwarded to the appropriate authority for consideration 🤞
Tried to cook pizza in a large Weber kettle bbq but really struggled to get the temperature (never much above 210'C) to cook the base through properly.
Tried to cook pizza in a large Weber kettle bbq but really struggled to get the temperature (never much above 210'C) to cook the base through properly.
The Cozze comfortably gets up to 400+deg, but I have bought the opening cover for it too – simply so it heats up more quickly and I can keep it nice and hot between pizzas (I only got it when cooking 15+ pizzas for a party so it isn't by any means a requirement).
previous model but seems reasonably priced. It's what I have.
^^^ That's a good price. If my oven dies before I do, I'd look for something like that, simply because I like Calzone pizzas and the narrow opening in mine makes it impossible to cook them.