Ooni Pizza Ovens

Discussion in 'UK Wine Forum' started by Richard Ward, Oct 13, 2019.

  1. I'm almost disappointed you don't own an antique duck press, Thom. Passed down the family from your distant ancestors, naturally.
  2. If only!
    Alex Jagger likes this.
  3. I possess an ancestral samovar. I keenly feel the lack of any similarly ancestral duck press or turbotiere, but what can one do. I knew from an early age I needed to marry a woman who could bring the heritage I sorely missed. I ended up with one who added, to the kitchen, four blue plastic Ikea glasses and an unswerving misapprehension that a Sabatier knife I had once been given as a student was also hers.

    Marrying someone for their pizza oven seems, in retrospect, an overlooked life opportunity.
  4. After 15+ years on the forum, this may be my favourite ever post.
  5. I have an Ooni, and its ability to create an incredibly intense heat in a small space in a relatively short space of time is nothing short of amazing. My problem is creating a dough that I can turn into an awesome pizza in that spectacular furnace. The catering equipment is brilliant; my dough recipes less so.
  6. Hi Geordie,

    I have the recommended "Vera Pizza Napoletana" recipe at home and it works for me very well (with previous oven), I'll PM it to you when I'm back home next week.
  7. Thanks Richard, much appreciated. Once the weather improves, I'm going to get focused and nail down a good recipe - good pizza is a thing of beauty, far removed from its pop-culture images as some sort of throw-it-down fast food.
    Richard Ward likes this.
  8. A home built wood fired oven makes a good attempt at being a tandoor. The nan are certainly decent E9FC6B18-C4F8-4576-89A5-A91A1EA84C82.jpeg FCDCA425-89EA-4CCC-BFFA-7AAF9E23ADD5.jpeg
  9. Is it not the ultimate 60 second fast food?
    Alex Jagger likes this.
  10. To actually cook, yes. But a lot of prep goes into pizza, and a combination of good skill and good judgement is required to produce and use the dough.
  11. I'm not sure that crushing some San Marzano tomatoes, draining some mozzarella and making some dough, which doesn't involve more than ten minutes of active work, counts as a huge amount of prep, particularly as dough is actually better made a couple of days in advance. Practice makes perfect and one is not going to get anywhere near without a lot of practice but that also applies to the purveyors of hamburgers and fried chicken, which can also be done very well but usually isn't!
  12. It's the dough that requires the skill & effort. Once you've cracked it, I agree it's a doddle really with relatively little actual work, but this only comes with experience.
  13. As with so much in life! the problem with cooking in a way is that to get really good at something one has to do it a few hundred times, and that's a lot of pizza, for example, to eat.
    Last edited: Feb 23, 2020
  14. Which is where having a garden party with that vs. BBQ really comes into its own. Two people, one preparing, the other cooking, could get pretty slick I reckon. Easy to see 20-30 being churned out in no time.

    Plus considering the generally poor quality pizzas in this country (genuine specialists excepted), it's not about perfection, because a merely 'good' pizza, will be a good step up from what is generally available.
    Last edited: Feb 23, 2020
  15. I am always intrigued to see ready made, ‘instant pancake mix’ available at this time of year. Not sure I could stretch to pizza dough though.

  16. so true
  17. Fully agreed. The recipe is very simple and the manual effort can be therapeutic (IYKWIM). I do like keeping it in the fridge for 2-3 days, but I don't see that as essential. What's more, you can easily make up a very large batch for very little effort and share with friends for very little cost. The biggest cost for me is always the mozzarella, which IMO has to be the proper stuff.
  18. No need for manual effort at all, though it does no harm!
  19. Just used my Ooni Koda for the first time - absolute bloody nightmare in the high winds (we are high up and overlooking a valley, so really cop it), which were cooling the front of the oven and made for a significant difference in temperature between the front and back. Anyway, I persevered and managed these efforts (along with a couple of slight fails, which I know where I went wrong):




    These were good, but by no means perfect, and I feel experimentation/experience will yield significant improvements.
  20. First pizzas of the year yesterday too, I still need to make a bigger crust/rim I think but getting their on taste and crunch EE5FA3DD-E5CE-496C-A3CD-32F83280296A.jpeg 2C022053-B786-4E52-A345-094B762EC3B4.jpeg 88E44F0D-B12C-450B-BB3B-C0B4F05A8054.jpeg
  21. Wind is a problem with the Koda but these look good for a first effort. You do have to turn the pizza every 20 seconds to cook it evenly but that's usually true in a brick oven. You'll find they get better, not just because you will have more experience but because the stone develops a smoky character, increasing the authenticity of the pizzas.

    Here (in the UK), I have a brick oven which I am firing up tomorrow. Because of the amount of wood it takes to get the oven to 400, we have a long list of things to make for future enjoyment including regular bread, breadsticks, naan, brownies, lasagne, tandoori chicken, lamb boulangere. Ragu cooked in the pizza oven is fantastic as is roast chicken. Once we waited until the evening when it had cooled enough and made meringue overnight.

    I hope the storm passes!
  22. How much wood does it take, James?
  23. yes, I'm interested in this too. Just about to complete construction of our brick/clay pizza oven. it's only taken us 18mths..
  24. In my experience surprisingly little wood is needed
  25. I have an Uuni 3 (before it became Ooni) it's fantastic!

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