closing tag is in template navbar
timefactors watches



TZ-UK Fundraiser
Page 25 of 53 FirstFirst ... 15232425262735 ... LastLast
Results 1,201 to 1,250 of 2640

Thread: The Pizza Thread.... show off...

  1. #1201
    Master Daniel's Avatar
    Join Date
    Dec 2008
    Location
    the County Palatine
    Posts
    1,286
    Leftovers from last night

    Sent from my SM-N986B using Tapatalk

  2. #1202
    Craftsman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    333
    Pizza quattro formaggi and Seiko marine master ...



    It is so important to continuously turn the pizza in the oven while baking...

    I just miss the right tool. No excuse... just fact.




    Gesendet von iPhone mit Tapatalk

  3. #1203
    Craftsman boris9's Avatar
    Join Date
    Feb 2016
    Location
    East Anglia, UK
    Posts
    551
    Suppliers are often needed and I’ve found an absolute gem. https://fifostore.co.uk

    Caputo pizzeria at £1.47 per kg. Delivery £6 and shipped within 24 hours of ordering. I received multiple bags of flour, semolina and pasta today and it was professionally packed and shipped.

    Highly recommended. Slightly limited range, but highly recommended.


    Sent from my iPhone using Tapatalk

  4. #1204
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754



  5. #1205
    Craftsman boris9's Avatar
    Join Date
    Feb 2016
    Location
    East Anglia, UK
    Posts
    551
    Quote Originally Posted by Raffe View Post


    Lovely looking bakes - are these from the Effeuno? I’m seriously tempted by one.


    Sent from my iPhone using Tapatalk

  6. #1206
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Quote Originally Posted by boris9 View Post
    Lovely looking bakes - are these from the Effeuno? I’m seriously tempted by one.


    Sent from my iPhone using Tapatalk
    Yep, the Pizza Party is packed up for winter.

  7. #1207
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    There's a special at the moment: the 500 degree version including biscotto for EUR 560.

    Obviously, plus shipping and you should get the IT VAT (20%) off and then pay UK VAT.

    https://shop.effeuno.biz/en/prodotto...cotto-incluso/

  8. #1208
    Master
    Join Date
    Mar 2009
    Location
    North Wilts
    Posts
    1,626
    These got mentioned onanother pizza thread
    https://www.igneuswoodfiredovens.com/

    users reckon they do hit 500c within 15mins with wood. Not cheap but not that expensive and I've never tried the woodburner on my roccbox for the reason of slow heatup. It takes a good 30mins on gas to 400c so wood would be an hour or so I'd imagine.
    Anyone seen one?

  9. #1209
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Quote Originally Posted by DavidL View Post
    These got mentioned onanother pizza thread
    https://www.igneuswoodfiredovens.com/

    users reckon they do hit 500c within 15mins with wood. Not cheap but not that expensive and I've never tried the woodburner on my roccbox for the reason of slow heatup. It takes a good 30mins on gas to 400c so wood would be an hour or so I'd imagine.
    Anyone seen one?
    I don't find them expensive at all, my Pizza Party was much more expensive. The Classico should do for most, or the Pro600. No point buying the 750 unless you want to go semi-pro or work in teams of two (four pizzas at the same time).

  10. #1210
    Master
    Join Date
    Mar 2011
    Location
    Northern Ireland
    Posts
    6,697
    Anyone tried the GI metal peels?

    Horrendously expensive, but very shiny

  11. #1211
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,718
    Blog Entries
    1
    Quote Originally Posted by demonloop View Post
    Anyone tried the GI metal peels?

    Horrendously expensive, but very shiny
    Oh yes 😎


  12. #1212
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Quote Originally Posted by demonloop View Post
    Anyone tried the GI metal peels?

    Horrendously expensive, but very shiny
    If you want same quality, but cheaper - go for Lilly.

    https://www.erre4m-shop.com/en/prodo...m-alloy-lilly/

  13. #1213
    Craftsman
    Join Date
    Aug 2009
    Location
    Tyneside
    Posts
    836
    I have been making pizza on a stone in the normal kitchen oven for a couple of years now. Just purchased Ooni Karu 12 to see what all the fuss is about. The taste is so much better from wood fired. Here is the first effort which I was really pleased with.

    Sent from my Mi 9 SE using Tapatalk

  14. #1214
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149
    Quote Originally Posted by Pitch3110 View Post
    Oh yes 😎

    Ah yes, Paul’s ability to rotate his pizza from a neighbours garden!

    Waiting for warmer & lighter evenings to get back on the pizza making. Really miss it but cold and dark loses a joy factor for me.


    Sent from my iPhone using Tapatalk

  15. #1215
    Master
    Join Date
    Mar 2011
    Location
    Northern Ireland
    Posts
    6,697
    To be fair Paul, with a setup like yours they’re a must!

    Thanks for the link Raffe, will have a look at them this evening.

  16. #1216
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    I was contemplating on the gi-metal for quite some time, but have gone for this igneus lookalike instead.

    So far so good...

    https://www.thepizzaovenshop.com/pro...essory-bundle/

  17. #1217
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,718
    Blog Entries
    1
    LOL. Cheers chaps.

    I did cut them down but burning some of new latest kiln dried on the wood burner indoors I am going to have to add more back to them, the fecking heat is madness.

    And yes it will soon be light warm evenings again my pizza making buddies.

    Pitch

  18. #1218
    Craftsman boris9's Avatar
    Join Date
    Feb 2016
    Location
    East Anglia, UK
    Posts
    551
    Quote Originally Posted by Raffe View Post
    There's a special at the moment: the 500 degree version including biscotto for EUR 560.

    Obviously, plus shipping and you should get the IT VAT (20%) off and then pay UK VAT.

    https://shop.effeuno.biz/en/prodotto...cotto-incluso/
    Nice, thanks.

    Very, very tempted. The only concern is where I’d house it. We have a large basement (house is an old bakery with bread ovens downstairs), but that’s not all that practical when you need access for weekly use.


    Sent from my iPhone using Tapatalk

  19. #1219
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754








    Someone who lies about the little things will lie about the big things too.

  20. #1220
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,718
    Blog Entries
    1
    Lovely as always Raffe.

    Similar to the one I have done in the past with ice cubes, loads and loads of parmesan and black pepper.


    Pitch

  21. #1221
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    This one is with cream, ham, mozzarella, potatoes and parmesan, an invention by the famous Susto brothers.

    Heavenly, my daughter's absolute favourite pizza.

    https://youtu.be/cgTt8TsEAts
    Someone who lies about the little things will lie about the big things too.

  22. #1222
    That pizza looks lovely - yum!
    It's just a matter of time...

  23. #1223
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149
    Quote Originally Posted by Pitch3110 View Post
    And yes it will soon be light warm evenings again my pizza making buddies.

    Pitch
    Cannot wait for those evenings, zero fun currently.

    Pitch & Raffe, you’ve continued to inspire and help years before I got the Ooni. Am currently wishing I also had the indoor electric one, but I have zero chance until we move west at retirement for a forever house.


    Sent from my iPhone using Tapatalk

  24. #1224
    Craftsman
    Join Date
    Apr 2016
    Location
    Maidenhead
    Posts
    322
    HI, is there any alternative to the Ooni's. Was looking at the Koda 16.

  25. #1225
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    There is Gozney also, but I haven't tried either to comment or recommend...

    https://www.gozney.com/pages/home-pizza-ovens

  26. #1226
    Craftsman
    Join Date
    Apr 2016
    Location
    Maidenhead
    Posts
    322
    Quote Originally Posted by Litcan91 View Post
    There is Gozney also, but I haven't tried either to comment or recommend...

    https://www.gozney.com/pages/home-pizza-ovens
    thanks will take a look

  27. #1227
    Master
    Join Date
    Mar 2009
    Location
    North Wilts
    Posts
    1,626
    Quote Originally Posted by Litcan91 View Post
    There is Gozney also, but I haven't tried either to comment or recommend...

    https://www.gozney.com/pages/home-pizza-ovens
    I've got a roccbox, it's great. Not cheap but I had it through a start up deal so it wasn't quite as much as it is now. Actually I don't know how much uunis are.
    It's very solid, about 25-30 kg so transportable rather than portable. I wouldn't want to carry it too far!
    Only used on gas and it takes about 30mins to get to 400c.
    Makes nice pizzas so no complaints from my family.

  28. #1228
    Craftsman
    Join Date
    Apr 2016
    Location
    Maidenhead
    Posts
    322
    Well its 400quid now versus the ooni equivalent at 500. Not sure i could justify the extra 100. Or go for the koda 12 at 300 quid.

    Sent from my SM-T510 using TZ-UK mobile app

  29. #1229
    Master
    Join Date
    Mar 2011
    Location
    Northern Ireland
    Posts
    6,697
    Harts of Stur had the Koda 16 at £400 a day or two ago, worth checking

  30. #1230
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    Quote Originally Posted by DavidL View Post
    I've got a roccbox, it's great. Not cheap but I had it through a start up deal so it wasn't quite as much as it is now. Actually I don't know how much uunis are.
    It's very solid, about 25-30 kg so transportable rather than portable. I wouldn't want to carry it too far!
    Only used on gas and it takes about 30mins to get to 400c.
    Makes nice pizzas so no complaints from my family.
    Their products do look impressive, and when coupled with the fact that they make commercial ovens that I've seen installed in restaurants, they surely should know what they're doing.

    My only experience is of a more permanent solution from this company below, which turned out to be part of Gozney. As for the permanent solution, I couldn't recommend it more, the three piece stone mould is very well made and finished, and when coupled with insulation, the oven is still sitting at 150-200 degrees the day after cooking Pizza.

    https://www.thestonebakeovencompany.co.uk/
    Last edited by Litcan91; 11th February 2021 at 09:19.

  31. #1231
    Master martyloveswatches's Avatar
    Join Date
    Jun 2018
    Location
    Zadar, Croatia
    Posts
    1,266
    Pizza vulgaris domesticus

    Poslano sa mog SM-G960F koriste?i Tapatalk

  32. #1232
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149
    Quote Originally Posted by rdesouza View Post
    Well its 400quid now versus the ooni equivalent at 500. Not sure i could justify the extra 100. Or go for the koda 12 at 300 quid.

    Sent from my SM-T510 using TZ-UK mobile app
    Size difference down to the 12 is considerable. I have the 16 and like the extra space it allows for in moving / relocating the pizza.

    Am unable to actually make a 16” pizza yet though, but it’s nice to know I could if I wanted to! I was lucky and got mine right at the start of the first lockdown.

    I’d still probably pay the £500 now for one given the enjoyment we have had from it. Had our first takeaway pizza last week since getting the Ooni and it was terrible. It has paid for itself already I reckon.


    Sent from my iPhone using Tapatalk

  33. #1233
    Craftsman
    Join Date
    May 2016
    Location
    Nairn, Scotland
    Posts
    530
    Quote Originally Posted by Mj2k View Post
    Size difference down to the 12 is considerable. I have the 16 and like the extra space it allows for in moving / relocating the pizza.

    Am unable to actually make a 16” pizza yet though, but it’s nice to know I could if I wanted to! I was lucky and got mine right at the start of the first lockdown.

    I’d still probably pay the £500 now for one given the enjoyment we have had from it. Had our first takeaway pizza last week since getting the Ooni and it was terrible. It has paid for itself already I reckon.


    Sent from my iPhone using Tapatalk
    I’d agree 100% with this. I’ve the Ooni 2s and upgraded to the 16. The extra stone size really does make for easier launching and manoeuvring. They’re not cheap that’s true, but they’re well built and I’d imagine will last a very long time.


    Sent from my iPhone using Tapatalk

  34. #1234
    Craftsman
    Join Date
    Apr 2016
    Location
    Maidenhead
    Posts
    322
    Thanks. Good to know.

    Sent from my SM-G973F using Tapatalk

  35. #1235
    Master
    Join Date
    Apr 2016
    Location
    uk
    Posts
    2,252
    Blog Entries
    1
    The only thing that niggles me with he 16 over the 12 koda is using twice the amount of gas to cook the pizza.

  36. #1236
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149
    Quote Originally Posted by sprite1275 View Post
    The only thing that niggles me with he 16 over the 12 koda is using twice the amount of gas to cook the pizza.
    Never even thought of that! Perhaps twice the gas to heat up, as you’re cooking more pizza per turn than the 12?!?


    Sent from my iPhone using Tapatalk

  37. #1237
    Craftsman Lauting's Avatar
    Join Date
    Aug 2011
    Location
    South London
    Posts
    509
    Quote Originally Posted by Litcan91 View Post
    There is Gozney also, but I haven't tried either to comment or recommend...

    https://www.gozney.com/pages/home-pizza-ovens
    I recently brought a Roccbox I am really impressed with the unit.

    Considering I’ve never made pizza dough before the first pizza I cooked was pretty damm good, can’t believe I didn’t get a pizza oven sooner.


  38. #1238
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Calzone today.







    Someone who lies about the little things will lie about the big things too.

  39. #1239
    Craftsman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    333
    Margherita, classic this evening. Delicious!




    By turning down the gas I can avoid burning the edges. Cheers


    Gesendet von iPhone mit Tapatalk

  40. #1240
    Craftsman
    Join Date
    May 2016
    Location
    Nairn, Scotland
    Posts
    530
    Quote Originally Posted by Raffe View Post
    Calzone today.



    That looks great, I love a calzone. Going to put that on my list of things to try. Had the Ooni on at the weekend, got distracted and left the turn a bit too late so had a “well fired” side Quite happy with the dough texture though.


    Sent from my iPhone using Tapatalk

  41. #1241
    Craftsman
    Join Date
    May 2016
    Location
    Nairn, Scotland
    Posts
    530
    Quote Originally Posted by ghu1967 View Post
    That looks great, I love a calzone. Going to put that on my list of things to try. Had the Ooni on at the weekend, got distracted and left the turn a bit too late so had a “well fired” side Quite happy with the dough texture though.


    Sent from my iPhone using Tapatalk




    Sent from my iPhone using Tapatalk

  42. #1242
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    ^^ That looks nice.

    Quote Originally Posted by ghu1967 View Post
    That looks great, I love a calzone. Going to put that on my list of things to try. Had the Ooni on at the weekend, got distracted and left the turn a bit too late so had a “well fired” side Quite happy with the dough texture though.


    Sent from my iPhone using Tapatalk
    Remember to turn the temperature down when baking calzone, it will need one and a half to two times the time of a normal pizza and you don't want it burned.

    I bake calzone at 350-380 degrees.

  43. #1243
    Craftsman
    Join Date
    May 2016
    Location
    Nairn, Scotland
    Posts
    530
    Quote Originally Posted by Raffe View Post
    ^^ That looks nice.



    Remember to turn the temperature down when baking calzone, it will need one and a half to two times the time of a normal pizza and you don't want it burned.

    I bake calzone at 350-380 degrees.
    Good to know, thanks for that.


    Sent from my iPhone using Tapatalk

  44. #1244
    Quick question to the experts- I’m making 4 this evening, can they all be made at the same time or do you make one and cook it and so on?
    If they can be all made together how long you got before they need to be cooked?

  45. #1245
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Quote Originally Posted by Franky Four Fingers View Post
    Quick question to the experts- I’m making 4 this evening, can they all be made at the same time or do you make one and cook it and so on?
    If they can be all made together how long you got before they need to be cooked?
    I do them one by one. If you are good, you can do two together, but the risk is that the base becomes sticky after a few minutes and you will have trouble launching them.

  46. #1246
    Quote Originally Posted by Raffe View Post
    I do them one by one. If you are good, you can do two together, but the risk is that the base becomes sticky after a few minutes and you will have trouble launching them.
    Cheers Raffe, so can I press the dough ball out beforehand or again has that got to be done one at a time as well?

  47. #1247
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Quote Originally Posted by Franky Four Fingers View Post
    Cheers Raffe, so can I press the dough ball out beforehand or again has that got to be done one at a time as well?
    One by one is recommended.

  48. #1248
    Quote Originally Posted by Raffe View Post
    One by one is recommended.
    BUGGER!🤣

  49. #1249
    Master
    Join Date
    Mar 2009
    Location
    North Wilts
    Posts
    1,626
    I tend to do them in 2s now which means I can actually sit at the table with everyone else for a few minutes at least. The advent of a couple of wooden launch peels had solved the issue of sticking. You can just give them a bit of a shake every couple of minutes to make sure they remain loose.
    Doing them singly is fine and at least everyone gets to play!

  50. #1250
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Someone who lies about the little things will lie about the big things too.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Do Not Sell My Personal Information