you probably need the trolley they sell for that too . or a really sturdy bench . I haven’t taken my smaller one anywhere as yet but you could if you wanted to. I’d love to take mine up to the glasshouse mountains at least once and do some ■■■■■ Instagram influencer photos over a lookout . lol
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Sturdy bench is easy enough with a bit of discarded sleeper and 4 x 2, and a few batten screws.
This is over-engineered for the light BBQ that’s on it! If there was enough room, 10 people could stand on it without any threat to strength.
My son and missus are plotting some kind of pizza oven in a bit of a courtyard makeover. Possibly a cast dome with high temp cement. Still figuring it out. Will take I reckon 6 months of tinkering! If/when it ever gets finished, I might try Jeff Varasano’s pure sourdough pizza. I’ve tried it on a stone 22 mm thick in our 800 mm wide elec oven in the kitchen. While I am pretty happy with the SD bread I make on that stone (after an hour flat out to heat it), I don’t quite get the right rise with pizza, which takes about 10 mins to cook. So I use yeast in pizza dough. I do however put about 15% by weight of SD starter in with the yeast, just to get that tang/developed flavour that only SD gives…
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I traded my birthday, Christmas & Father’s Day for a new Ooni.
I was looking to buy the Koda 16, but when I looked at the models to buy it, they now have a Koda 2 Max, which will cook 2 x 12” pizzas comfortably, 3 at a pinch, or a 20” pizza, if you’re cooking a larger base at a lower temp.
Initially I wondered if it might have more issues with hot and cold spots and the like. But the more I researched, the more it seems they’ve applied all they’ve learned from previous models to improve this one. It has a 20mm stone, split in 2 for easy removal, and very even heating right across the oven. Those that have tested with heat guns say the temperature gauge on the front matches the stone temperature almost exactly. It has a gas flame wall on each side, which wraps nicely over the top, and the flame has been set to be higher output near the front of each side, so that the front of the stone stays the same temperature as the back.
It’s a huge oven, and not cheap, but the 20mm stone holds temperature between pizzas, and it comes with a temperature guage that shows the overall temp, the temp on each side, and comes with 2 meat probes if you want to cook meat to the right internal temperature. The temperature guage also connects to the Ooni app via Bluetooth, so you can watch the oven come up to temperature while prepping. It heats to over 400 degrees in 20 minutes.
I couldn’t be happier with it.
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That’s a banger.
Legit large too.
I think I’ll go smaller, but it’s also only semi undercover, so I think the Gozney might be better than the metal one.
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That’s fair enough. And different models will suit different people’s needs.
I did get the cover for it. And I’ve looked at several reviews of others who’ve had them for several years, and they’re still in ‘as new’ condition on the exterior.
I believe both brands do pretty well in the weather, but a cover would be recommended.
For me, the upgrade to a 20mm stone and more even stone temp overcomes some of the deficiencies of the earlier models.
I have also read that after sales support for Ooni is exceptional.
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I’ve recently stopped trying to get my oven to 500 f. I find it’s just too hot and the pizza is too difficult to handle when it’s running flat out . I get mine now to around 400, when I launch one I turn the flame right up then turn it right down after each cook to keep it at 400 ish.
pizza still cooks fast but much easier to handle
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Went and checked out pizza ovens.
Already got upgraditis.
Think I’ll go with the Govney Arc XL. It’ll be a gift for the house when our landscaping gets done.
I was doing a heap of gardening and yard work over the weekend and whilst cleaning up the bushes around my firepit area it dawned on me that if I clear out one particular bush that is going a little crazy, I would have a pretty decent area for a wood-fire oven…
Mrs Furious has already given me a list of things to do/finish around the house and yard, but the planning has already commenced in my mind!
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I must admit, it would be pretty rewarding to build your own wood fired oven. You’ll have to send pictures when you’re done, or during the build.
My problem is, I’d probably end up buying a kit, and they cost more than the gas ovens, and when I look at how many pizzas I would fire on a regular basis, and the ease of firing up the Ooni, it just seemed a more realistic option for me.
Apparently the Ooni will work on natural gas as well, so one day, when we finish our outdoor kitchen area, it would be nice to have it hooked up to natural gas, and not have to use bottled gas, too.
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I have making own pizza dough to make a thin base and I am missing something.
Anyone have recipe and a method to help
Flour. Give that a crack.
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I’m not saying I have the best answer, but first:
Home oven?
If home oven, what temp does it get up to?
Pizza stone?
I used a stone in my home oven before I got the gozney . worked ok for sure . still satisfying to make and bake your own .
just run the oven flat out for about half an hour minimum , I used to par bake the crust with just sauce then take it out add toppings and cheese then back in and turn on to fan grill to finish off
problem with the home oven is it takes longer and you risk burning the cheese , hence the reason I did the base with sauce a bit first. I then bought a steel , and that was a bit better , but in the end I just forked out for the damn gozney
using the home oven is still a good way to get into it. you can learn about your dough ect
Question for those with Gozneys - how do they go at cooking pizzas like Capricciosa? Does the topping get cooked ok without burning the base?
There are plenty of YouTube videos of Margherita pizzas being made on Gozney, but not much else…
Thanks!
P.s. the Gozney Arc looks great.
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two ingredients - plain greek yoghurt and self raising flour
2:1 ratio of flour to yoghurt. start mixing 1.5:1, then gradually add in the remaining 0.5 until its at a point where it stops sticking to your fingers
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Sorry Simmo, with all due respect, just no. A guy at work told me that yoghurt was great in a pizza base so I tried it and now I find it hard to take him seriously on any topic.
Ingredients
By Volume
- 4 cups Molino Caputo Tippo 00 Flour
- 1 1/2 cups plus 2 TBL water
- 2 tsp salt
- 1/2 tsp dry active yeast
By Weight
- 500 g Molino Caputo Tipo 00 flour
- 325 g water 65% hydration
- 10 g salt
- 3 g active dry yeast
Instructions
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We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread dough is different. Being exact counts, and nothing works better than a digital scale.
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Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
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Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three 275gr equal pieces.
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To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
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Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
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If you won’t need your dough for more than an hour, refrigerate it until you are ready to start.
Notes
If you won’t have an hour to let your dough rest, read our Dough in a Hurry strategy. By cutting back each phase of dough preparation by the right amount, you can make great pizza or focaccia dough in as little as an hour.
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I’m not sure that dough made for wood fired ovens are ideal for lower temperature, slower cooking that you get from a kitchen oven.
I’ve read you can also add a mashed up potato into the base. Makes it a little crispier on the outside, and a bit fluffy on the inside.
Might work in certain types of base though.
Holy ■■■■, that’s a monster! Love it.
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After our house burned down in 2011, I decided then and there that a wood fired oven was going to make it into the conversation when we rebuilt.
Three years later I finished up with this.
I admit the brick work is a bit rough, but dammit I’m a sailor not a brickie. This came as a kit from Bunnings. Weighed a bloody ton and took forever to make because SWMBO insisted that I couldn’t dump sand on the driveway to mix the concrete and mortar so had to do it all out of bags. All up cost around $1700. Always impressive when I go outside the next morning and the oven is still warm inside.
Love flashing it up but don’t use it anywhere near as much as we should because SWMBO isn’t a great pizza lover, and have yet to convince her that it is useful for cooking other things like roasts.
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