Wood Burning Pizza Ovens
- Thread starter CatRyan
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Thewper1
Striker
I’ve had an Ooni 3 for about 3 years, novelty still hasn’t worn off and it gets used on the regular.
Started with pellets but moved to gas which is way less of a fuck on and unless you’re a proper pizza bore, the difference in taste is negligible.
It’s ready to go in about 20 mins and will do a few pizzas on the bounce before the stone needs a few mins to get back to temp.
If I was to replace it, I’d get the Ooni Koda 16.
Roccbox seem decent especially if you want to knock out loads off the bounce, but apparently the wood burner isn’t that great, so you rely on gas too. There’s always a lot of rivalry between owners of both but sensible opinion seems to be both will do the job.l equally well.
Good luck getting flour and yeast at the minute like, rarer than bog roll!
Any particular reason, other than size? (fnaar fnaar)
They are fantastic. Know a bloke who has 3 on a pizza van.. cooks a pizza in 75 seconds
CatRyan
Striker
I have a few containers of 00 flour
tell me though, with the gas burner do you get the charred black bits I like on the base and crust?
black cat in france
Striker
Our pizza lad uses oak and beech, dried and cut and chopped to uniform lengths. He's cooking six nights a week so the oven rarely goes cold, like the tandoori ovens, makes a big difference he reckons.
If you have a decent pizza stone which has been seasoned for a while, you'll get the black marks no matter what. I use an electric pizza oven which cooks a pizza in about 3 minutes and they come out crispy and with all the look, feel and taste of a wood fired pizza.I have a few containers of 00 flour
tell me though, with the gas burner do you get the charred black bits I like on the base and crust?
Kent_Mackem
Striker
That's the kind of thing my mate has got. He absolutely loves it. You still need somewhere clean and tidy to make the dough (although he does not!)
Thewper1
Striker
I have a few containers of 00 flour
tell me though, with the gas burner do you get the charred black bits I like on the base and crust?
me too...went halfas on a 25kg sack last week.
The char will come from the heat of the stone for the base (gets to approx 450 deg C after 20 mins) and the Oven for the crusts. You need to turn the pizza 3 or 4 times during the cook to make sure crusts are evenly charred though.
The main benefit of wood is the taste, but like I said, I’d trade that for the ease of gas all day long....at the risk of infuriating the purists!
No, that’s it mate, more often than not doing Pizzas for 4 so it would just make it easier to feed everyone as seem to cook in the same time as a one 2/3 of the size.....saying that we’d probably still have 1 each, just a ferk off big one
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Bollocks, looks like I'll be buying the 16" version then. the wife will be delighted when I get round to informing her of this unilateral decision........me too...went halfas on a 25kg sack last week.
The char will come from the heat of the stone for the base (gets to approx 450 deg C after 20 mins) and the Oven for the crusts. You need to turn the pizza 3 or 4 times during the cook to make sure crusts are evenly charred though.
The main benefit of wood is the taste, but like I said, I’d trade that for the ease of gas all day long....at the risk of infuriating the purists!
No, that’s it mate, more often than not doing Pizzas for 4 so it would just make it easier to feed everyone as seem to cook in the same time as a one 2/3 of the size.....saying that we’d probably still have 1 each, just a ferk off big one
Thewper1
Striker
invest in some bigger kecks while you’re on!
Kernel
Winger
Where did you get get the sack of flour? I'm down to my last kg... Struggling to find anywhere that are not taking the piss in price or delivery. Cheersme too...went halfas on a 25kg sack last week.
The char will come from the heat of the stone for the base (gets to approx 450 deg C after 20 mins) and the Oven for the crusts. You need to turn the pizza 3 or 4 times during the cook to make sure crusts are evenly charred though.
The main benefit of wood is the taste, but like I said, I’d trade that for the ease of gas all day long....at the risk of infuriating the purists!
No, that’s it mate, more often than not doing Pizzas for 4 so it would just make it easier to feed everyone as seem to cook in the same time as a one 2/3 of the size.....saying that we’d probably still have 1 each, just a ferk off big one
the boot
Winger
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like that. The bbq is to the right of that. Just needs the panelling once I can get it.
CatRyan
Striker
jedi_toaster
Striker
Is your electric pizza ovens one of the GFerrari fellas? I’ve got one (need to reclaim it from the ex) and they’re excellent. Think I found it on eBay for £40.
Yeah the Ferrari G3. Makes a beautiful crispy thin crust
Thewper1
Striker
Someone I know got it from that Nico Rossi place in Hendon. Not sure if they are relaxing their trade only rules and supplying to the public so might be worth a call.
They only do 25kg sacks so I went halfies and just bagged it into smaller quantities. Was about £20 for the 25kg and excellent quality.
Kids are now experts in Foccacia and Pasta making.
Wilfy
Striker
You need to sack the joiner mate.
CatRyan
Striker
boooo harsh that
Wilfy
Striker
True though. Top half looks decent.
