Pizza Oven thread

If I was in the market for a pizza oven at the moment I’d be holding fire until we find out what Gozney are doing. Apparently they’re releasing a new oven and judging by the fact that they reduced the price of the roccbox as it’ll exclude the wood burner, I’d imagine it’ll be a more cost effective portable pizza oven.

Gozney is selling old stock as they said themselves several months ago on Gozney Community FB group that the new packing will be only with a gas burner hence the lower price. I doubt that they will be releasing anything anytime soon at the moment, have already a backlog of orders to go through now. Just my 2p on this.

So got my caputo flour and made my dough for tonight’s dinner, first attempt using this flour so lets see how it turns out.

I am interested in buying one of the ooni Koda ovens but their website says they aren’t shipping until August. What has everyone’s experience been, has anyone received them earlier or recommend somewhere else to buy them in stock?

I would go with Karu, more versatile or even Koda 16 which if you want to get it. Dobbies Ponteland seems to have old stock with Uuni name, someone posted half-hour the image on Facebook.
Also some explanation behind the delays
 
Quick one this morning for a friend helping with a favour. Pepperoni, some fresh green chilli, a few drops of nduja and peppercorn for the last kick. Caputo Pizzeria, 18h RT, 3h balled.
 

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Can’t see I’d be interested in any new offerings the roccbox for me is as perfect a pizza oven can be Apart from only cooking one at a time.
 
Same for me. I’m purely thinking about first time pizza oven buyers. I’m sure a lot of people didn’t go for the roccbox due to its high cost.

anyway, who knows what they are planning.......
 
I don’t have a pizza oven but so far research has shown ooni or roccbox being the main contenders before I pull the trigger
 
Tonight’s crack at it. Added 3% sugar to the dough in an attempt to get more browning and avoid the crust getting too crispy.

worked a treat!!
 

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I made 4 gluten free pizzas in the ooni tonight. I equally love and hate the GF recipe, it’s super wet as there’s not gluten, which means it’s really frigging hard to roll and get on the peel without splitting. I’d an absolute mare tonight. Completely cocked the first one up. The rest turned out pretty well after I eventually got them off the chopping boards onto the peel. They tasted great but normal dough is just a delight compared to GF. Just a shame I can’t eat wheat. :(
 
I made 4 gluten free pizzas in the ooni tonight. I equally love and hate the GF recipe, it’s super wet as there’s not gluten, which means it’s really frigging hard to roll and get on the peel without splitting. I’d an absolute mare tonight. Completely cocked the first one up. The rest turned out pretty well after I eventually got them off the chopping boards onto the peel. They tasted great but normal dough is just a delight compared to GF. Just a shame I can’t eat wheat. :(
Whilst I am not gluten intolerant, I feel your pain.
 
I made 4 gluten free pizzas in the ooni tonight. I equally love and hate the GF recipe, it’s super wet as there’s not gluten, which means it’s really frigging hard to roll and get on the peel without splitting. I’d an absolute mare tonight. Completely cocked the first one up. The rest turned out pretty well after I eventually got them off the chopping boards onto the peel. They tasted great but normal dough is just a delight compared to GF. Just a shame I can’t eat wheat. :(

What hydration did you go for?
 
I made 4 gluten free pizzas in the ooni tonight. I equally love and hate the GF recipe, it’s super wet as there’s not gluten, which means it’s really frigging hard to roll and get on the peel without splitting. I’d an absolute mare tonight. Completely cocked the first one up. The rest turned out pretty well after I eventually got them off the chopping boards onto the peel. They tasted great but normal dough is just a delight compared to GF. Just a shame I can’t eat wheat. :(
My niece is gluten intolerant and I agree, its a pain to work with.
A tip you could maybe try (not actually tried it myself, just thought of it now) is to roll it on parchment paper, put a generous amount of flour (semolina etc) on top of the pizza, then place your floured peel peel on top of it and flip the whole lot upside down.
Remover the paper (which is no top) then create your pizza on the peel.
It should hopefully come of the peel ok due to the flour/semolina.
 
I always use this recipe. MozzaFella
It’s not the same making GF as regular.

I am not sure what peel you have but wooden peel would help with this big time. You can roll out the dough on it and just after some shake that it is not stuck, drop it in the oven?
Have you tried Adam's?
 

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My niece is gluten intolerant and I agree, its a pain to work with.
A tip you could maybe try (not actually tried it myself, just thought of it now) is to roll it on parchment paper, put a generous amount of flour (semolina etc) on top of the pizza, then place your floured peel peel on top of it and flip the whole lot upside down.
Remover the paper (which is no top) then create your pizza on the peel.
It should hopefully come of the peel ok due to the flour/semolina.
I don’t normally have as much of an issue as I did this time. I normally roll on floured worktop and move to floured chopping board. For some reason this time I rolled on the chopping board. They also just seemed wetter. Might try greaseproof paper next time.
Ps semolina is made from wheat. ;)
 
I am not sure what peel you have but wooden peel would help with this big time. You can roll out the dough on it and just after some shake that it is not stuck, drop it in the oven?
Have you tried Adam's?
I haven’t. I’ll try that next time. Not sure where to get fresh yeast from though!
 
We use rice flour for handling gluten free doughs works a bit like semolina
 
Ever thought about buying some frozen dough balls? I was tempted to try some on the rare occasion I do GF pizza.
 
Ever thought about buying some frozen dough balls? I was tempted to try some on the rare occasion I do GF pizza.
I didn't know you can get frozen GF balls. I've had the normal ones from Waitrose before.
 
I don’t use anything special for launching. A wooden peel is the only thing. When I first started I used semolina but don’t find it necessary anymore.
 
I didn't know you can get frozen GF balls. I've had the normal ones from Waitrose before.

more of an online thing I think. Some of the frozen dough you can buy is supposed to be very good. Both standard and GF
 

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