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uuni or other pizza ovens


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It was £699 so a big investment

 

I have a few Sage bits of equipment and its really good well thought out stuff, just came down to trust and controls/modes in the end over the Effeuno.

 

I could find more reviews for the Sage/Breville, sure the Italian one is decent too but I couldn’t get as comfortable dropping the cash on it.

 

Comes today, had some dough balls proving overnight in the fridge.

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Well that works a treat. 20m warm up and 2m30s for this

 

So well designed, the peel is shaped to fit the stone which has a retaining wall at back so you cant lob it in too far.

 

Tasted great, base was perfect and even with thin slices held up in your hand perfectly. Dough was so crisp but tender.

 

First was classic Neopolitan, second time added chorizo and bit of grated parm.

 

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1 hour ago, Horribleman said:

Nice. Now cold prove the dough for 3-5 days in the fridge. 


want to experiment with that, meant to improve flavour and dough structure further isn’t it ?

 

big fan of the Mutti brand tomatoes, they do a pizza tin too which is basically their high quality chopped toms with some herb and bit of onion added, so fresh tasting.

 

I totally get the Neapolitan love after last night, just simple ingredients done well with no place to hide.

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Had one leftover dough that had been proving for 5 days - we were having pasta for dinner so shame to let it go to waste 

 

Dialled the oven down from its woodfired 350c + setting as didn't want to burn the butter or garlic. 
 

It tasted rather good

 

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On 30/06/2020 at 11:37, Horribleman said:

I use a wooden peel for prep/launching then the flat ooni steel one for taking out/turning. 

 

On 30/06/2020 at 14:17, Shimmyhill said:

Similar - wooden peel to prep and launch, metal to turn and take out and then have a round wooden (Lidl special) serving board to put cooked pizza on! It’s a decent work flow when doing a few but we also picked up some stackable pizza trays in Lidl as an ooni group had a cracking idea for making the pizzas first and putting them on baking paper on the stackable trays to then take out and have a cooking production line!

 

On 30/06/2020 at 11:25, Gorf said:


yes, the basic metal peel with no handle is what I’ve got

 

I’ll look into a wooden peel for launching.

 

I’m finding one peel just isn’t enough, any second peel would be good to get the next pizza set up ready to launch while the first one is in the oven

 

Keep meaning to post in here as I've been an Ooni Koda owner for a few months now. Things I've learnt:

 

Regarding the peels, I was struggling launching with the metal peel, so bought a wooden one. Then I watched the Adam Atkins Roccbox video below and realised I wasn't using anywhere near enough flour when shaping the dough. I then had a go at the 'drag' method he uses and it was so much easier, you just have to get plenty of flour on your dough ball, and a little bit on the peel. Now I just use the Ooni pizza peel, and when cooking I lift the pizza a bit and pull it out and then just rotate with my fingers carefully.

 

Another thing I picked up from that vid is to chop up the Mozarella beforehand, makes it easier to top the pizza quickly, especially if you're making multiple pizzas in quich succession. I fel like he uses too much cheese though, which is maybe why his pizza (to me) looks a little sloppy.

 

The other really important thing from that video, is shaping the doughballs! I was paying no attention to how I shaped them before letting them prove. As soon as I started rounding them and sealing the bottoms like he does in the vid it became so much easier to shape them when you're making the pizzas. I don't use his slap method though, I just use my fingers to round them out.

 

 

 

 

I really like Got2EatPizza's channel on YouTube. I use her method for making dough and it's always turned out well. I also use her guideline for the Koda temps, get the middle of the stone to 425 and then turn it down a smidge and it's ready to cook.

 

I always make a kilo batch (1kg of flour). This should give you 8 pizzas. Your doughballs should be about 210g each. I use Blue Caputo flour. You can buy a 25kg bag for about £25 from Nifeislife, which is where I get mine from: https://www.nifeislife.com/caputo-wheat-flour-pizzeria-25kg-p-1064.html.

I haven't tried freezing the doughballs yet, usually I'll keep any leftovers in the fridge and they're good for a few days. also, I sometimes make a simple garlic bread, just mashing up a garlic clove and mixing with a large tablespoon of softened better and some chopped parslety and then spreading on the dough, and sometimes top with  bit of mozarella. They are almost more popular than the actual pizzas!

 

For tomato sauce, I follow the recipe in the Ooni Koda booklet you get with the the oven and it's simple and delicious.

 

Finally, regarding cleaining the stone, I've never bothered. Just flip it over and the heat from the next cook burns it all off, so when you flip it again it will be practically clean!

 

Hope some of that that helps. :)

 

My garlic bread:

 

IMG_2400.thumb.jpeg.77093755653a96b6a4376796f5ec59ba.jpeg

 

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  • 3 weeks later...
On 16/07/2020 at 07:51, Gotters said:

It was £699 so a big investment

 

I have a few Sage bits of equipment and its really good well thought out stuff, just came down to trust and controls/modes in the end over the Effeuno.

 

I could find more reviews for the Sage/Breville, sure the Italian one is decent too but I couldn’t get as comfortable dropping the cash on it.

 

Comes today, had some dough balls proving overnight in the fridge.

How’re you getting on with the pizziollo?
Having to rethink our Roccbox purchase  as we won’t be able to use it in the communal area of our new flat.

 

Current setup is a baking steel so I’m sure it’ll be an upgrade! 
 

 

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13 hours ago, BedroomBusinessman said:

How’re you getting on with the pizziollo?
Having to rethink our Roccbox purchase  as we won’t be able to use it in the communal area of our new flat.

 


absolutely love it - my other half really dislikes most pizza and was always picking off the toppings and cheese and leaving the crusts whenever we had it, she wasn’t supportive of this purchase !

 

she’s gone full convert with this and doesn’t leave a scrap.

 

I’m never going to attempt to price justify such an expensive device, but its an almost obsessively designed well made bit of kit, albeit one with only a few uses

 

the pizza you get is just perfect, thin bases that hold their structure when lifted, lovely light crust and the toppings perfectly done. Not tried a deep dish yet with the supplied pan but its coming soon once the weather eases off a bit

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  • 2 weeks later...

Pizza night tonight, tried a cheesy garlic bread and it was amazing!

 

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No disaster / burns / impromptu calzones just two great Neapolitan and one great garlic pizza - we are getting this nailed now!

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  • 1 month later...

We ordered an ooni Pro last week. It arrived today rather unexpectedly, when we ordered they said it was out of stock. It seems like a really nicely made but if kit.

 

Its just heating up now and we're using gas to start with for control and cleanliness, where we are at the minute they would not like the smoke or smell from a wood fire. We should be moving before Christmas and will be able to build a little pizza area in our own back yard. 

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I keep seeing ads on YouTube for this Anova oven that's due out in December. Precision seems to be the big selling point but they also have an ad showing it doing a great looking pizza. 

 

https://anovaculinary.com/anova-precision-oven/

 

Looking at the specs it doesn't seem like it gets anywhere near the heat of the dedicated pizza ovens in here so I'm sceptical. Surely it being a steam oven wouldn't make up for the lack of pure heat? 

 

Might just wait for gotters to buy one and see how he likes it. 

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1 hour ago, bear said:

I keep seeing ads on YouTube for this Anova oven that's due out in December. Precision seems to be the big selling point but they also have an ad showing it doing a great looking pizza. 

 

https://anovaculinary.com/anova-precision-oven/

 

Looking at the specs it doesn't seem like it gets anywhere near the heat of the dedicated pizza ovens in here so I'm sceptical. Surely it being a steam oven wouldn't make up for the lack of pure heat? 

 

Might just wait for gotters to buy one and see how he likes it. 


It’s just a very accurate steam oven, it’s going to do pizza as well as you can in an oven but 250c is lower that some ovens so it’s not gonna compare to a pizza oven - you wouldn’t want steam for sure tho!

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1 hour ago, bear said:

Might just wait for gotters to buy one and see how he likes it. 

 

sorry to disappoint, no interest from me in that one, for the odd loaf a bread a spray bottle and some ice cubes gets me the steam in the oven I need.

 

I'm out of worktop space now for big new purchases so would need to move to fit more equipment in.

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3 hours ago, Shimmyhill said:


It’s just a very accurate steam oven, it’s going to do pizza as well as you can in an oven but 250c is lower that some ovens so it’s not gonna compare to a pizza oven - you wouldn’t want steam for sure tho!

I just don't get why they'd show it doing a pizza as there seem to be better tools out there for that job. There's another ad where they show a baked cheesecake that doesn't need a water bath which impressed me a lot more. 

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5 hours ago, bear said:

I just don't get why they'd show it doing a pizza as there seem to be better tools out there for that job. There's another ad where they show a baked cheesecake that doesn't need a water bath which impressed me a lot more. 

I guess they want some of the Ooni market. The must be a lockdown success story.

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IMG-20201007-WA0000.thumb.jpg.bf7ec893f1fa5b5611bbd30e1940def6.jpgIMG-20201007-WA0001.thumb.jpg.c1f0ba108356538ed0e84ec533ea1447.jpgIMG-20201014-WA0004.thumb.jpg.5363818faf37c3e7a6a404ce0392d0d2.jpgwe've had a couple of pizza bakes in our Ooni Pro. First week we did the classic Neapolitan style which worked really well. Second time we used a different dough to make New York style and a tomato & garlic pizza. We're using the gas burner so far and finding it much easier than we expected. We're both very happy with the results so far. 

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A question for all of the pizza oven experts. We are wanting to try cooking some other dishes in the Ooni and have been watching some videos on the Gozney channel, which is great if you haven't seen it yet, which use cast iron skillets. The Ooni cast iron has been out of stock for some time so we were looking at some in Lakeland, we have a 20% off voucher, but the Lakeland cast iron says it's ok for temperatures up to 260 degrees C. Obviously the pizza oven goes a lot higher than that.

 

Do any of you have experience in using cast iron in a high heat pizza oven? Are there special types of cast iron or is all cast iron the same and it's just whether the company have tested it at higher temps than a conventional oven or not?

 

Thoughts and advice welcomed.

 

 

 

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@jonnyalpha my Sage Pizzaiolo came with a carbon steel skillet, not sure if it's a special material or if all carbon steel pans will do the job (I think carbon steel is what woks used on those jet engine burners are made of too)

 

like you I'd be reticent about using a more traditional cast iron pan at super high pizza temps, recall reading they can't cope but I'm not certain about it.

 

https://www.sageappliances.com/uk/en/parts-accessories/accessories/spz001blk0neu1.html

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I just use a small cheap cast iron pan in mine (Von Chef maybe). I never thought about it, but it’s been fine. I also have the Uuni official pan, but it’s just a small cast iron dish so probably not worth the premium in my opinion. 
 

Aside from pizza, it’s good for things like lamb chops and tandoori chicken. 

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No issues with cast iron.  Its preferable to let it warm with the oven so that whatever you put on (tandoori lamb chops are amazing) gets the old sizzle.  But I've a variety of cast iron vessels and never had any issues, especially with heat tolerance.

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Thinking of getting one of these for my wife for xmas, I mean, who doesn't love amazing pizza right...?!

 

Of the 3 smaller Ooni, from what I've read I'm leaning towards the Karu, given it's versatility, with wood or charcoal, with the option to add a gas burner at a later date.

 

Is gas worth it / am I likely to just use the gas for convenience, or do I want the wood for flavour?

 

The Fyra, I think is wood pellets only which puts me off a little as I have nothing else than can use them (while I can double up charcoal for BBQ), and the Koda being gas only seems limiting too.

 

Beyond the over itself, it looks like they don't come with a peel. which looks like a bit of a necessity!

Ooni do them in stainless steel, bamboo, with and without handles, with perforation and without...

What's the recommendation?

Any other recommended peels as the Ooni ones seem to be a little stock limited...

 

Anything else I should be thinking about?

 

 

 

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@Freeman Defi get gas, as a hardcore charcoal would never use gas on a bbq type I went for pellets and they are good but a complete arse at times - I got the gas to see if it would be easier and worth the compromise in flavour... it’s a million times easier and there is zero flavour difference!

 

I have a pellet smoker so I’m very familiar with the pros of wood and charcoal cooking but in the ooni I don’t really see any benefit to it.


I would recommend a metal peel for turning and a wooden one for launching - we have the basic ooni metal one and a pro cook bamboo one. Also have an IR thermometer and an ooni cast iron pan! 
 

I mean we actually have a pizza trolley/cupboard thing that’s full of all the stuff we use for making pizza, it’s such good fun - get on the ooni Facebook groups - I can see @jonnyalpha is due to the proofing trays he has :lol:

 

As for cast iron pans, not all are suitable as some are coated and the coating can only take 250 degrees - tends to be the cheaper stuff but be carefull as it can be toxic :o 

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