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uuni ooni ommi or other pizza ovens


Shimmyhill
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We did our first non-family pizza night last night, with COVID restrictions lifting a little in the past few weeks, and having not seen my team from work in over a year...

 

Stupidly didn't take any photos, but having read the past few pages, I thought I'd post some of my experiences...

 

I cheaped out on an infrared thermometer as I bought the Ooni (Koda 12) for my wife's Xmas, and was already well over budget, but actually, I'm really happy with my choice.  I bought one of these:

image.thumb.png.195c6bb32e6d9e53a8583a04737ee2c4.png

for about 4 quid from China prior to Brexit, but still available for 7 quid or so (plus a square battery).

Stick the probe through the hole in the bottom of the Ooni so it's sitting around the middle of the stone, and then use a mobile phone holder to hold it up, then you can see the temperature all of the time, hands free, and from across the garden.

 

As per this thread, we've been using corn meal (Tesco) to stop the base sticking to worktop and peels, wooden peels to launch, and in fact to prep too. I bought a triple pack of plywood ones on Amazon for about 20 quid.

 

Pizza sauce... Someone mentioned forgetting to make sauce.  We managed this too somehow, so simply used some passata with some added garlic paste, salt, pepper, herbs, no cooking, just stuck it on the pizza after mixing it up. I'm not saying it was proper amazing, but for the time required and simplicity, and for a pizza emergency, it was ideal, and not too watery.

 

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  • 3 weeks later...

What are everyones recommendations on pizza sauce? I have tried a tin of pizza express sauce and made my own with tinned tomatoes, both ok but looking for something which will that really pop with fresh tomato taste

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15 minutes ago, tobert said:

What are everyones recommendations on pizza sauce? I have tried a tin of pizza express sauce and made my own with tinned tomatoes, both ok but looking for something which will that really pop with fresh tomato taste

This tends to get decent comments in the Ooni UK facebook group:

https://www.tesco.com/groceries/en-GB/products/283713806

 

I've never tried it, we make our own using the Ooni recipe.

https://uk.ooni.com/blogs/recipes/classic-pizza-sauce

 

Next time you're making your own, try and use tinned Pomodoro tomatoes. They work well in pizza sauces.

 

 

 

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1 hour ago, cubik said:

This tends to get decent comments in the Ooni UK facebook group:

https://www.tesco.com/groceries/en-GB/products/283713806

 

 

Yes, it's a bit salty, but I like this stuff. Also available in 12 cans bulk buy from Amazon for a bit cheaper if you're feeling brave - they've got a decent expiry date (probably 2024), and a can makes two decent-sized pizzas.


They do Classic and Aromatic versions - the latter with basil and herbs.

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  • 2 months later...

Sunday tends to be pizza day for us. Really found my fave toppings now, thinly sliced chorizo (thin like pepperoni), pancetta for salty pops of flavour, the block of mozz from Galbani and some grated parm.

 

Good prep station is very pleasing and helps get thru the loading up stage quickly before it all sticks to the peel

 

F92FCD29-B996-4CBA-B80B-2E00AC2EA391.thumb.jpeg.c93f4b1fdaa736f47fa9b45424532a9d.jpeg

 

AAF72CB3-D155-4324-B8EA-7FE4C6C7A4A3.thumb.jpeg.b36c0d8c8c33b4ac97e54c431df60204.jpeg
 

Lost a bit of cheese coverage as it all slides forward when you flick off the peel.

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  • 3 weeks later...
On 20/05/2021 at 07:09, Gotters said:

Time to ramp up the obsession people - who is in for a copy of Modernist Pizza

 

I have Modernist Cuisine sat in my kitchen and its more a thing of beauty than a cookbook I've used anything from

 

https://modernistcuisineshop.com/products/modernist-pizza?mc_cid=6f17d24685&mc_eid=0afeaa6081

 

only £325 on amazon !

 

https://www.amazon.co.uk/Modernist-Pizza-Nathan-Myhrvold/dp/1734386126/ref=sr_1_1?dchild=1&keywords=modernist+pizza&qid=1621490963&sr=8-1

 

Down to £268 for launch - bargain !

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  • 1 month later...
8 hours ago, schmojo said:

I notice that your station has no juicy chunks of fennel sausage. There's no going back.

 

it fails the aniseedy test for me which is one of my non negotiable inedibles.

 

agree though that a small amount of quality punchy sausage rather than just generic supermarket pepperoni really seals the deal on a good pizza.

 

 

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  • 2 weeks later...

Always wanted to try a dough with a poolish so will give this a shot next week.

I’ve been really happy with this (very low effort) recipe in my pizzaiolo:

 

523g flour

324g water

13g salt

.86g yeast

 

- Add yeast to flour, mix.

- Make a well, pour water to a custard consistency then add all salt.
- Add remaining water and mix until it’s come together. 

- Put whole batch in a large tub in the fridge for 48/72 hours.

- Ball then cover on counter 4/6 hours before cooking

 

Interested to see what a poolish can do!

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  • 1 month later...

Ooni Fyra 12 purchased during Black Friday. Peel, pellets, thermometer gun, firelighters etc.

 

I already knew how to make dough and launch a pizza so didn’t have to stumble through that part too much. Made several lots of pizza in the last week. Woodsmoke is intoxicating. 

 

Pictured is last nights ventricina salami and buffalo mozz from the nearby Italian deli, with drizzled evoo and chilli infused honey, sublime. 

Some top tips from a man who married an Italian and is therefore somehow an expert but likes to cut corners from time to time:

 

Making your own dough is great but there are good shop-bought doughs out there. E.g. Northern dough company pizza dough is very good and cheap at about £2.50 for two 12” balls. 

 

Making your own sauce is great but there are good shop-bought sauces out there. E.g. mutti pizza sauce (normal and aromatic) are both good and extremely convenient. 
 

Don’t overload your pizza. Even the tomato sauce can be inconsistently spread. Don't overthink it either. A few blobs of what you fancy. 

 

Parmigiano before and after it goes in adds a nice salty punch. Not the weird pre-grated sawdust stuff. Doesn’t need to be expensive though.


Fresh basil good, dried bad. Pre-grated  mozzarella is bad too (full of starch and doesn’t melt that well).


Lots of EVOO. It’s like Italian ketchup. 


If you want to encourage those puffy edges you can kind of crimp a border around the outside of the pizza with your fingerprints and trap some air in. As seen here:

 

 

All of the pizza vids on that channel are good.

 

What’s surprised me about the Ooni is that every pizza so far has come out great, haven’t had any issues at all. I expected a slow incline towards acceptable pizza but I seem to have hit the ground running. Definitely gonna get one of the 16” bad boys in the future. 

9FD34908-49F7-4F45-AF37-51712149093E.jpeg

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  • 3 weeks later...

I’ve ordered the Koda 16 just now. £399 which, while expensive generally, seems a decent deal for one of these. Moving house next month so it’ll be a nice little treat for when we’re settling in. 

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I'm thinking of buying one of these now, rather than wait until the spring/summer months like I did last year only to find they'd sold out.

I'm looking at the Ooni Koda 12 gas powered jobby. Before I drop the quite frankly alarming amount of cash on it, are there any new kids on the block that we're all buying instead of this one? 

 

Also, can anyone recomend a decent peel. I was just going to grab the Ooni one, but I'd rather not drop 40 quid on that if there's a better alternative.

 

 

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think I mentioned it before in here but the cleverest and easiest pizza peel is the Super Peel, its like a cloth conveyor for gently sliding off the soggiest of pizzas perfectly.

 

https://www.bakerybits.co.uk/the-super-peel

 

I used it quite a few times putting pizzas onto a stone over my BBQ, was a sad day when my indoor Pizzaiolo oven arrived and I realised the super peel was too wide to fit in, so I had to get better at flinging soggy dough and cheese into a 400c scorching oven.

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1 hour ago, Jonny5 said:

I got this peel and haven’t had any issues getting pizzas into it from a board or into the oven. 
 

Perforated Pizza Peel,... https://www.amazon.co.uk/dp/B08YF7CW1C?ref=ppx_pop_mob_ap_share

I've got this one too, can recommend it.

 

The super peel looks like a super convenient way to take all the hairs off the back of your hand. I wouldn't want to be getting my hand that close to the mouth of my Koda 12.

 

Even with a decent peel, pizzas can still stick, especially if you've put the dough on the peel and let it sit for a minute or two.

 

What I do now is use the two peel method. I have the dough on a wooden peel while building the pizza.

Then put the wooden peel into the Koda and use the perforated one to slide the pizza off it and onto the stone.

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I use a pro cook bamboo peel to launch and the cheap ooni no handle one to turn the pizza - I’m all about spending money on shiny things but can’t see id get anything more out of a fancy peel, id rather have a few bamboo ones to make and launch on than spend loads on a fancy one on its own!

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  • 3 weeks later...

If you don't want the pizza to stick to the peel then build the pizza on your worktop and drag it onto your floured peel from there. It's not on the peel long enough to stick and will go into the oven much more easily.

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Random Ramble on Onni Ovens: I had a ooni Frya which was great but maintaining the fire was a pain (it would often go out after while as the pellets didn't see to burn fully at the bottom so would build up to the point of stopping air flow). I have swapped to a Karu 12 which allows for wood and gas.   I tried it with gas on the weekend and its sooo much easier.  Very quick to heat up, consistence temperature, no fire maintenance and I didn't stink of smoke at the end.

 

I can still see me using Charcoal/wood for a weekend cook over the summer for that wood fired taste. But, so far, really impressed with the results using gas.

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We use wooden peels like these:
https://www.amazon.co.uk/G-HOMEFAVOR-Chopping-Homemade-Vegetable/dp/B08C4MHG3B/

for building the pizza and launching.

 

We simply put some cornmeal on the peel to stop the dough sticking, and all works out nicely.  Only had a issue once when the cornmeal wasn't rubbed over the peel, and an over zealous wife launched tomatoes and mozzarella onto the pizza stone while the pizza itself stayed on the peel :facepalm:

 

We then use the large Ooni peel for turning and retrieving, I got it discounted back on black Friday 2020, though expect a round one would make turning easier.

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  • 3 weeks later...
  • 2 months later...

Would never call this a bargain but the excellent Sage indoor Pizzaiolo oven is a whopping £200 off direct from Sage. it's still £530 though.

 

It's an obsessively made bit of kit which provides brilliant indoor results with a minimum of faff, maybe not as much fun as cooking up a few outside in the nice weather but a lot more usable all year round and getting closer in price to some of those outdoor ones with this discount. 

 

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