Crazy price on a crazy good oven. This is more convenient and cooks pizza on par with our old one tonne pizza oven. Ask me anything! Rarely see it for below $500. If gas etc is your thing it looks like this is part of a 30% Black Friday deal.
Ooni Fyra 12 Pizza Oven $384.30 Delivered @ Ooni
1290
This is part of Black Friday / Cyber Monday deals for 2023
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@serpserpserp: I tried Lighthouse Pizza & Bread and that was the highest I could find in supermarket at 11.9%.
The others are less, if I remember correctly.
The Caputo chef/cuoco/Saccorosso is 13% (has not tried yet, so not sure how it compares) but it has high W rating as well.
Thoughts on the Wallaby flour from woolies?
@grack: I just came back from Woollies, Wallaby is 11.5% and found Defence baker flour at 12.5%, so might be better one. Will try it next time when I run out of my Caputo bag.
Very interesting! I've been using this: https://www.woolworths.com.au/shop/productdetails/965942 , which means $2 per pizza. The real problem is a 250gm ball is lucky to make a 9inch pizza without it being stretched too thin.
In other words, tell me of your ways and how you come across them! many recipes are USA based. The San marzano tomatoes for example, https://www.woolworths.com.au/shop/productdetails/482365/mut… come and go.
Make your own dough, download ooni app or pizzapp and enter some info and the app will spit out everything you need to know.
I do 250gm ball and make almost 12" pizza.https://youtu.be/u48x2Agg0Ms?si=vqvemhfZTT4QZPIF
I use this recipe for dough but add olive oil. I’ve tried different hydration levels but 60% seems the sweet spot for me. I let my dough rise for about 6 hours and then separate them into balls and store in oiled containers and stick in the fridge for minimum 24 hours but I try to fridge it for 48 hours at least. The longer the better.
Those are the san marzano tomatos I buy from Woolies. My local always seems to have stock but it was special last week so I bought about 6 cans.The smart ones don't use tinned tomatoes..
They use this:
https://www.coles.com.au/product/mutti-pizza-sauce-aromatica…It's secretly San Marzano tomatoes 🙂 but it's a secret. It's made in Italy.
Yes you will need Caputo flour and a mixer etc if you want to get into a good recipes.
You'll also want another secret ingredient which only the advance knows.. spolverina
With so few ingredients why not make your own? Or just personal preference?
Would you care to expand on spolverina, what is it and what you use it for, Is it for dusting like semolina or do you add some to the main dough?
My secret ingredient is diastatic malt with poolish recipe.
Where the heck are you getting san marzanos for $3 a can! Best I could find is mid $4s at Harris farm.
Was on special at Woolies last week.
What brand (mutti?) and which woolies have you seen it at?
Woolies does them every now and then. I buy a few cartons when they do and it lasts till the next sale.
Costco also sells san marzano, they come in a pack of 3 x 800g tins. Was $15 when I bought, so equivalent to $2.50 for 400g.
You can freeze the excess if 800g is too much for one sitting (which it usually is).
Wow good to know! What brand do they have? Mutti Also?
Can i run this on natural gas?
No, none of them can. Natural gas would require a bigger jet which doesn't exist and NG doesn't burn hot enough.
Technically a licensed gas fitter could drill out the jet but it won't burn hot enough. It's why NG BBQs aren't very good and many can't even install them due to lack of pressure in the lines.Why?
NG only produces 1/4 of the heat energy compared to LPG.
not true
Very true.. I use to work for a licensed gas fitter selling BBQs as a weber specialist for 10 years.
Some people can only reach around 200c on their NG BBQs due to low pressure in the lines because hot water systems and other appliances in the house suck all the gas.
Natural gas has a heat content of 38.7MJ/m3 while LPG has 93.2MJ/m3. This is a significant heat difference!
I instantly know all these BBQs won't work on NG even if you drilled the jet out.
Ooni-USA sells NG ovens and conversion kits, for some reason, this is not available in any other regions. If the NG jet is bigger, then that would compensate for the lack of energy heat and would produce similar result.
I have a heap of redgum, so bought an Aldi / Bunnings Jackeroo style pizza oven…. Real piece of crap.
Flue is in the middle, so will add a metal scoop to the front, so the heat has to go across the pizza before going up the flue. Flue should always be at the front on a pizza oven.
Burns on the bottom, as the flames are directly under the stone. So will add a metal plate, then grill, then the stone.
Door seal ain't great. Got some fireproof silicone to make a better seal.
Firebox is double skin on the Aldi one at least, but top is all single skin. So a bit of heat loss.
Hopefully be half decent with mods (until it rusts/.burns out). But blows my mind they can sell it as is. Thought there would be some baffles in there when I bought it.
I got the electric oven from good guys for $399. Magic.
which one and what is max temp?
Cuisinart Pizzeria Pro Pizza Oven
Was $399, now $429… https://www.thegoodguys.com.au/cuisinart-pizzeria-pro-pizza-…
380c
How is it different from normal oven ?
I know nothing about pizza ovens hence asking.@Foma2: Does your home oven reach 380c?
Breville electric oven can reach 400c and Volt Ooni new electric oven can reach 450c.
You need high heat to cook Napolitana style pizza, so you do not dry out the crust and get the leopard spots.
What's everyone's go to recipe for pizza dough? I used lighthouse bread and pizza flour and used the recipe it had on the back of the box. But the pizza based turned out more like bread. Bit thick too.
holy cow, this recipe does not seem right and is created for home ovens as it contains sugar and oil. But at almost 90% hydration, cant be right??
I eyeball the hydration
@flashi007: Never trust any recipe with volume measure, this one looks dodgy and not suitable for high heat pizza ovens.
@huntabargain: Did you watch the video? He’s not one for volumes rather feel and actively states the amount of flour needed depends on your climate/humidity/etc
@flashi007: Yes I did watch most of it and read his recipe. It is full of flaws as I mentioned and he cooked it in home oven not pizza oven. If you need proper one download the app, rather than eyeballing quantities.
From his description:
For the dough
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough@flashi007: You recommended a recipe to us and to a beginner, so I thought it was worth watching, to might learn something new. I have learned in the past from many others and still learning. I highlighted some of the flaws in it and you taking it personally as if it was yours!
So have a good day and enjoy your recipe, but please keep it to yourself and don't confuse others on their journey to making pizza as newbies.@flashi007: I agree with @huntabargain, 88% hydration is pretty much unheard of for pizza dough. It would be really difficult to handle, even for an experienced pizza maker let alone a beginner. Highly likely there’s an error in those ingredients quantities somewhere.
I used the same flour and it is very decent. Just download ooni app or pizzapp and enter No of balls, weight of each, your room temp and its proofing time (6/8hr), do at least 24/48hr cold proof, 2.5% salt, 60-63% hydration and app will let you know how much yeast to use. Take out of fridge for at least 2/3hr before cook, you would get amazing airy fluffy dough.
We really like this one, but be warned it's a "slow rise" one so it ferments in the fridge for a couple days
https://feelingfoodish.com/the-best-new-york-style-pizza-dou…
Luigy 15 hours 56 min ago
We really like this one, (…)"We" as in "everyone in Luigy's Italian hometown uses it" or was it a royal we?
As in my wife and I, but I wish it was a royal we
I have tried a few different one like autolysis, autolysis+poolish, simple fermentation and etc… but I have this one to provide the best results.
https://www.youtube.com/watch?v=u7Hd6ZzKgBM
Things to keep an eye on:
you don't want the dough to get too hot when mixing (especially important if using a bench mixer) as it can kill the yeast and ruin
the fermentation.ambient temperature has a massive effect on what hydration will be better/easier to use.
if you can, use a 00 flour with a high protein content as it will help making the dough easier to stretch
-Stone temp is VERY important. Try and wait til it is at least above 365ºC
The above I learned from trial and error, your mileage may vary.
If you can wing it, sourdough. It's the best for pizza in my opinion. The flavour is better, the crunch is better, and it's less biscuity. Downside is needing to prepare in advance.
I follow this recipe: https://www.instagram.com/p/CNxVWZEJJjs/?img_index=3
If you want to get started on it you can source a sourdough starter from Facebook groups I reckon. I'd be more than happy to share mine with anyone who asks for some. You discard some as part of the feeding process anyway
I just had this weird thought that this is compatible with frozen pizzas.
So is any oven :D
Helga Freya was a better option if you ask me, also Getrude Garbo is also very hot right now.
Are you gay? (AMA…)
Legit but tasteless.
This or a Roccbox?
Roccbox x100
I've never used a Roccbox but can confirm the Ooni makes pizza as good as restaurants I've worked in that charged $25 for a Margherita.
Roccbox, the stone base is thicker than Ooni which is important for heat retention of you are making more than one pizza in a session.
Anyone know how this would compare to something like a gasmate Portofino?
I have their 12" version and I wouldn't recommend it to be honest. In my experience it struggles too much to reach/maintain temp. And I don't even use it completely outdoors
so a question for the pizza lovers - the gas one is about $200 more expansive.
how long would it take you to make that up as LPG is cheaper to run then the pallets ?
if you have few pizzas every 2 weeks or so would it be worth going gas or just get this cheaper one?
I assume its easier to store as it doesnt have an lpg tank, less hassle charging it up and all the rest?How many pizza you cook at one time?
With gas you can turn flame to high to heat stone and then lower flame before launching so not burn edges while cooking. With pellets it much harder to manage the process, also it is more stressful as you need to stretch balls, assemble pizza, keep feeding oven with pellets, manage flame, launch, turn, rotate and take out, then do the whole thing again for your next one.
If you only cook 1 pizza, then you do a lot of work for just one pizza and pellets become even more expensive.
With gas I made up vented door that reduce gas consumption to preheat oven and heat oven in 10-15 min.
Edit and Ooni Koda 12 is on special for $499, but these days there are so many other options for gas ovens that are priced similar to this pellet, even bigger ovens (13", 14", or 16")
Can anyone tell me how the gas version of this compare to a pizza stone on a Weber bbq with the lid closed?
I am looking at Weber deals over BF and don't want to overspend.
Thanks!
When I started my home made pizza journey couple of years ago, I started with home electric oven with stone on shelf. Pizza dries out and no leopard spots.
Then I tried my Beefeater gas BBQ with the stone inside and lid closed (it was an upgrade) but it consumed lots of gas as I turned all 4 burners on high to reach high temp (dial in red zone) which could damage the BBQ and although it was an upgrade you don't get same result as you need flame from top and not the bottom.
I then bough Arrostto from BBQ galore and kept for 3 month and then sold it.
I then came across Koda 16 on special for under $800 and has been using it for the last 1.5 yr. The bigger size is much better to cook and can use it for pizza, steak, chargrilled chicken, grilled fish and more.
Now I don't even use my BBQ anymore.Thanks - that is very helpful.
Just having another look - do you put steak on a wire rack or something and then put it in? It looks hard to get it in and out and turn it over…
@LuckyLuke: I put cast iron pan inside oven to preheat it, then slide out & put steaks on and push back. After couple of minutes slide it out and turn it over and then leave it to rest. It comes out lovely seared and juicy pink inside. When I cook fish or salmon, I don't even need to turn over as the heat is from both top and bottom. With chargrilled butterflied chicken I place it in cast iron and cover it with another metal lid, and it is ready in under 30 min, lovely charred skin and moist and tender inside.
Save your money and get the $200 jumbuck one from bunnings https://www.bunnings.com.au/jumbuck-portable-pizza-oven_p043…
been using it last couple of weeks and best bang for your buck pizza oven out thereWhat about HIZO G14 gas 14" for $299? Looks better built quality and bigger in size 14" vs 12"
It's on sale now so might as well grab it… Right after I got the jumbuck 🤦🤦
I pulled the plug on this one last night. Hope it's good!
i hear a lot of people regret getting the 12 inch saying it's too small
from my little use of it, unless you have a bit of experience, its not easy stretching out the dough to get much more than 12 inch & I found 12 inch to be a great size.
True, but cooking 12" pizza in 12" oven, you don't have much room and pizza edge would be too close to flame and could burn easier than in say 14" oven, for less experienced person..
I did have reservations about this too, wondering if size would be limited but if you use the app to make your own dough it is not a problem. Once you get the hang of using the peel it is pretty straightforward to throw 12 inch bases in there.
the trick is to turn down the burners to low when you launch the pizza. check out the reviews on the bunnings website, my first attempt on the weekend provided similar results, so pretty happy
That's a different oven to the one notbad recommended.
All the stuff on blackfriday sale.
https://au.ooni.com/collections/black-friday
At the moment I use a weber Q with pizza stone and that is good but it cannot get to the temps the ooni's do to cook an excellent pizza.
Out of curiosity, what temperatures do you get? Do you measure the stone surface only?
Love my Aldi gas fired table top pizza oven $169 - Heat for 15 mins - turn to low - load pizza onto stone with peel, got a rotating circular base that stone sits on. Just rotate with external handle - cook 2-3mins depending on how much topping- eat
Did you make or buy your rotating device of shelf, is it like lazy Suzan bearing?
No the rotating lazy Susan is an Aldi invention and is a fixed bearing with 3 arms and an arm under the oven that does the turning. The pizza stone is 33cm round. The rotation is 270 degrees so still need a small manual rotation. Use precooked toscano bases from Coles.
15 mins heat up sounds quick.. do you know what temp the stone gets to at this point? Does the base come out a bit underdone?
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@dammit: Yes I think that’s the name of shop, on corner.
I store the bag in cupboard and empty some of it in old plastic 1kg flour containers. Flour does not go off quickly.