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

  1. #151
    Grand Master Raffe's Avatar
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    Quote Originally Posted by lewie View Post
    my local Homebase had a couple of bargain Pro's- £350
    Do they ship to Luxembourg?

  2. #152
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    Quote Originally Posted by Raffe View Post
    Do they ship to Luxembourg?
    ill pick it up if you ship it
    The box seems massive

  3. #153
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    Quote Originally Posted by lewie View Post
    ill pick it up if you ship it
    The box seems massive
    DPD would ship it for less than 20 quid, including pick-up at your place (checked box size and weight from Ooni website).

    This is a really good price. If you mean it, I take it.

  4. #154
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    Quote Originally Posted by lewie View Post
    my local Homebase had a couple of bargain Pro's- £350
    Wish that'd come up on the google search I did when I got my 3, I'd have definitely got one at that price.

    Quote Originally Posted by Captain Morgan View Post
    I use 220-230g balls but hand stretch to get a good crust.
    Get a wooden peel for launching the pizza and use the metal to turn.
    Build on the wooden peel and give a shake after adding sauce and cheese and again as adding toppings to keep it mobile do it again just before launching, makes sure you donít just launch the topping into the oven.
    Thank you for the tips, off to amazon now for wood peels.

  5. #155
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    Quote Originally Posted by subseastu View Post
    Wish that'd come up on the google search I did when I got my 3, I'd have definitely got one at that price.



    Thank you for the tips, off to amazon now for wood peels.
    I made my peels from some 6mm ply

  6. #156
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    One Pro destination Luxembourg
    Untitled by biglewie, on Flickr

  7. #157
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    Quote Originally Posted by lewie View Post
    One Pro destination Luxembourg
    Untitled by biglewie, on Flickr
    Doesnt look that big, it fits in a wheelie bin, lol fantastic help though.

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  8. #158
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    Quote Originally Posted by subseastu View Post
    Doesnt look that big, it fits in a wheelie bin, lol fantastic help though.

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    Not in its box 
    That’s a pug 308
    Last edited by lewie; 31st July 2019 at 20:31.

  9. #159
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    Weíve bought the gas adapter to our ooni 3 and itís so much easier.

    We put semolina on the paddle and it comes off easily - although if you put too much on it burns a bit.

  10. #160
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    Iím waiting to try the 3 gas adapter on my S2

  11. #161
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    Quote Originally Posted by lewie View Post
    One Pro destination Luxembourg
    Lewie is a hero.

  12. #162
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    For the Ooni owners here, do you notice a flavour from the wood pellets?

    Iím tempted by the convenience of the Koda gas oven, but a couple of friends who donít own either were indicating Iíd be losing flavour, which Iím unsure of.

    If not the Koda then Iíd be looking at the 3, bit the smaller size of the gas Koda (no chimney etc) really appeals. I already have 2 gas bottles for the Weber weekday grill, so not an issue with always having them available.

    Feels like the gas vs charcoal bbq opinions all over again.

    Cheers


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  13. #163
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    Quote Originally Posted by Mj2k View Post
    For the Ooni owners here, do you notice a flavour from the wood pellets?

    Iím tempted by the convenience of the Koda gas oven, but a couple of friends who donít own either were indicating Iíd be losing flavour, which Iím unsure of.

    If not the Koda then Iíd be looking at the 3, bit the smaller size of the gas Koda (no chimney etc) really appeals. I already have 2 gas bottles for the Weber weekday grill, so not an issue with always having them available.

    Feels like the gas vs charcoal bbq opinions all over again.

    Cheers


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    When I was reading up on it all and decided on the Ooni 3 all the reviews I saw indicated there was discernible taste difference between gas or wood pellets. I went gas.

  14. #164
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    I have an ooni 2 and itís a pain to keep a consistent temperature with pellets. I nearly bought the gas conversion but my wife persuaded me to have another go with pellets. I got a couple of great pizzas but I also got a couple that just wouldnít cook ( temp was obviously too low)

    Iím going to give it another go tonight!

  15. #165
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    Equally could throw a smoker box or some wood near the burner as you do with a gas bbq when you want some smoke.

    More I read about the pellets, seems to be hit & miss. Iíve got many cooking devices that can do that. Ideally want repeatable simplicity.


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  16. #166
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    I cheated this time and used a fire lighter, it definitely helped. For some reason the pellets expanded and got stuck after the second pizza.

  17. #167
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    That pizza looks mouth watering , I like a bit more less crispy pepperami on mine though
    Quote Originally Posted by Rodder View Post




    I cheated this time and used a fire lighter, it definitely helped. For some reason the pellets expanded and got stuck after the second pizza.
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  18. #168

    Pizzas for tea tonight

    Pizzas by Joe Feather, on Flickr

    Pizzas by Joe Feather, on Flickr

    Pizzas by Joe Feather, on Flickr

    Pizzas by Joe Feather, on Flickr

  19. #169
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    Just eaten some pizza and i always say the same thing why? i have eaten this stuff all over the world and quite honestly i must say why didnít i make a sandwich.
    But to those that enjoy it well just enjoy it
    I FEEL LIKE I'M DIAGONALLY PARKED IN A PARALLEL UNIVERSE

  20. #170
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    Quote Originally Posted by josep View Post
    [
    Parma ham only goes on the pizza after it has left the oven. Never bake it.

  21. #171
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    I have a Uuni 2 and was struggling as some pizzas cooked quickly and were great but others not so much. I bought a thermometer from ebay that I fitted to the door and now everything cooks great as I can see when the temp has dropped.

  22. #172
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    Quote Originally Posted by Cynar View Post
    I have a Uuni 2 and was struggling as some pizzas cooked quickly and were great but others not so much. I bought a thermometer from ebay that I fitted to the door and now everything cooks great as I can see when the temp has dropped.
    I may try this with mine

    - - - Updated - - -

    Quote Originally Posted by Raffe View Post
    Parma ham only goes on the pizza after it has left the oven. Never bake it.
    Raffe have you christened it yet?

  23. #173
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    Quote Originally Posted by lewie View Post
    Raffe have you christened it yet?
    Hopefully later today.

    Stand by for pictures.

  24. #174
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    After a quick trip to our local Swedish furniture store, I set up the oven on the kitchen balcony (next to the Weber).




    I had not prepared a dough, so had to make do with a single piece which I still had in the freezer. After the required 30 minute heat-up phase the oven was 450 degrees according to my new infrared thermometer.


    (Photo shows earlier measurement).


    Ladies and gentlemen, I present you my first Ooni pizza:






    Not the best pizza I ever had, but a good and promising start. It tasted delicious and had about perfect texture and consistency.


    Just prepared a dough according to the Ooni recipe, it needs only one to two hours of proving so I know already what's up for supper.

    Thanks again to Lewie for his assistance, when will you come over for pizza and beers?

  25. #175
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    Quote Originally Posted by Raffe View Post

    Just prepared a dough according to the Ooni recipe, it needs only one to two hours of proving so I know already what's up for supper.

    Thanks again to Lewie for his assistance, when will you come over for pizza and beers?
    Raffe, youíll have better results with the pizzapp app, allows you to modify the recipe for cold proving times and hydration levels.

    Try 60% hydration, 24-48 cold prove, 4h room temp prove(1 hour warm up, knock back and 3h as balls) 2.5-3% salt 2.5% fat olive oil.

    ~230g ball makes a good 10Ē base.

  26. #176
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    Quote Originally Posted by Rodder View Post
    I have an ooni 2 and itís a pain to keep a consistent temperature with pellets. I nearly bought the gas conversion but my wife persuaded me to have another go with pellets. I got a couple of great pizzas but I also got a couple that just wouldnít cook ( temp was obviously too low)

    Iím going to give it another go tonight!
    Quote Originally Posted by Cynar View Post
    I have a Uuni 2 and was struggling as some pizzas cooked quickly and were great but others not so much. I bought a thermometer from ebay that I fitted to the door and now everything cooks great as I can see when the temp has dropped.
    My 2p for keeping the teams constant:

    Make sure the rear is facing into the wind or use a small fan to provide a good air flow.

    Get a jam funnel to extend the pellet capacity



    Also get a cheap metal animal water bowl to cap the funnel

    Tap the fire box gently to clear ash and deep the pellets flowing.

  27. #177
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    Quote Originally Posted by Captain Morgan View Post
    Raffe, youíll have better results with the pizzapp app, allows you to modify the recipe for cold proving times and hydration levels.

    Try 60% hydration, 24-48 cold prove, 4h room temp prove(1 hour warm up, knock back and 3h as balls) 2.5-3% salt 2.5% fat olive oil.

    ~230g ball makes a good 10Ē base.
    I had a quick look at the pizzapp. Are the proving times for cold proving or warm (room temp) proving on it?

  28. #178
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    Both.

    In settings you can turn ďCTĒ proving on or off. RT=room temp, CT=cold temp.

  29. #179
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    I have done dough according to pizza app already, I chose the Ooni recipe today as it's quicker.

  30. #180
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    Pizza number two, with olives and anchovies. Very nice, but I managed to put a hole into it when turning inside the oven.





    Number three worked out perfect. Have to stop eating pizza now, this is dangerous.


    Now onto the water rower...
    Last edited by Raffe; 18th August 2019 at 18:25.

  31. #181
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    Raffe, Iíll check the flights
    Seeing yours canít wait to get the keys to my new house and crank up the ooni

  32. #182
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    Quote Originally Posted by Captain Morgan View Post
    Both.

    In settings you can turn ďCTĒ proving on or off. RT=room temp, CT=cold temp.
    Ah, thank you

  33. #183
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    Quote Originally Posted by subseastu View Post
    Ah, thank you
    Quote Originally Posted by Captain Morgan View Post
    Both.

    In settings you can turn ďCTĒ proving on or off. RT=room temp, CT=cold temp.
    Was looking at the app thinking the same, thank you.

    Think I'm decided on the Koda, as have no Homebase near me selling the Pro for the bargain price which is a shame.

    If I cant get the huge flexibility of the Pro, decided to just shoot for convenience with the gas.

    Always have the XL BGE if I want smoke, but much more hassle.

    Just need a job now after the summer off, to justify buying it!

  34. #184
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    Great looking stuff raffe, mouth is watering. Alas I don't think I can get through enough pizza to justify the cost of one of those though.

  35. #185
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    Quote Originally Posted by Raffe View Post
    I have done dough according to pizza app already, I chose the Ooni recipe today as it's quicker.
    No worries

    I find the PizzApp more reliable as it allows you to tune the ratios for the amaout of time you have for proving.

    That said your results still look good.

  36. #186
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    Quote Originally Posted by Mj2k View Post
    Was looking at the app thinking the same, thank you.

    Think I'm decided on the Koda, as have no Homebase near me selling the Pro for the bargain price which is a shame.

    If I cant get the huge flexibility of the Pro, decided to just shoot for convenience with the gas.

    Always have the XL BGE if I want smoke, but much more hassle.

    Just need a job now after the summer off, to justify buying it!
    Personally Iím a bit suspect of the koda.

    Iím on a Ooni Facebook group and some folks are disappointed with the koda results, not sure if itís user error or the oven.

    You might want to investigate a bit first.

  37. #187
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    Quote Originally Posted by Captain Morgan View Post
    Personally Iím a bit suspect of the koda.

    Iím on a Ooni Facebook group and some folks are disappointed with the koda results, not sure if itís user error or the oven.

    You might want to investigate a bit first.
    Thanks - spent the weekend researching but keep forgetting many forums have moved to a FB only presence which I don't frequent.

    Given the 60-90s in the oven, I can't believe there is much smoke & far easier than topping up pellets as frequently as required.

    Will check it out though.

  38. #188
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    Quote Originally Posted by Captain Morgan View Post
    No worries

    I find the PizzApp more reliable as it allows you to tune the ratios for the amaout of time you have for proving.

    That said your results still look good.
    Just checked and realised your app is not the one I had used before.

    Really like the flexibility of PizzApp, will give it a try.

  39. #189
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    Quote Originally Posted by Mj2k View Post
    Thanks - spent the weekend researching but keep forgetting many forums have moved to a FB only presence which I don't frequent.

    Given the 60-90s in the oven, I can't believe there is much smoke & far easier than topping up pellets as frequently as required.

    Will check it out though.
    Iirc itís qc issues, temp issues leading to poor pizzas.

    Not having used one I canít confirm but the numbers seem enough to make me think.

    That said if I replaced my 2s it would be a pro or something larger.

    Ooni community is the fb group Iím mainly on.
    As ever loads of millennials who forget fb groups have a search function ;-)

  40. #190
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    Some wonderful grub there and well done chaps, proud of ya.

    Pitch

  41. #191
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    Quote Originally Posted by mart broad View Post
    Just eaten some pizza and i always say the same thing why? i have eaten this stuff all over the world and quite honestly i must say why didn’t i make a sandwich.
    But to those that enjoy it well just enjoy it
    For years I never touched pizza and when I did it was like glorified cheese on toast.

    Then I went to Naples.......... converted.

    Use the best available ingredients and cook it right and a GOOD pizza takes some beating.

    I started this thread because of my love of the grub and it delights to see where it has gone.
    Pitch

  42. #192
    Quote Originally Posted by Pitch3110 View Post
    For years I never touched pizza and when I did it was like glorified cheese on toast.

    Then I went to Naples.......... converted.

    Use the best available ingredients and cook it right and a GOOD pizza takes some beating.

    I started this thread because of my love of the grub and it delights to see where it has gone.
    Pitch
    Have to agree with that.....I never liked pizza when I was younger because I remembered all hose oval cheese covered things from the shops. That changed when I went to torrevieja for the first time eating in the little side streets. Amazing simple pizza good ingredients.....fantastic

  43. #193
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    Quote Originally Posted by Pitch3110 View Post
    For years I never touched pizza and when I did it was like glorified cheese on toast.

    Then I went to Naples.......... converted.

    Use the best available ingredients and cook it right and a GOOD pizza takes some beating.

    I started this thread because of my love of the grub and it delights to see where it has gone.
    Pitch
    You've a lot to answer for Pitch. You've cost many members here including me a lot of money by posting pictures of delicious homemade pizzas and forcing use to go out and buy these confounded things. On the plus side the wife now likes pizza so I'll let you off.

  44. #194
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    Quote Originally Posted by Captain Morgan View Post
    Iirc itís qc issues, temp issues leading to poor pizzas.

    Not having used one I canít confirm but the numbers seem enough to make me think.

    That said if I replaced my 2s it would be a pro or something larger.

    Ooni community is the fb group Iím mainly on.
    As ever loads of millennials who forget fb groups have a search function ;-)
    Awaiting my joining request being approved.

    Not sure at 43 I class as millennial, but a lot of forums are less searchable post the move IMHO, itís a step backwards.

    Iíve already got a BGE XL, just upgraded the gas one to a Genesis, wondering if I really need the Pro given my other cooking options. Intrigued as to the FB reviews though as struggling to see how you can screw gas up if the temp is good


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  45. #195
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    Quote Originally Posted by Mj2k View Post
    Was looking at the app thinking the same, thank you.

    Think I'm decided on the Koda, as have no Homebase near me selling the Pro for the bargain price which is a shame.

    If I cant get the huge flexibility of the Pro, decided to just shoot for convenience with the gas.

    Always have the XL BGE if I want smoke, but much more hassle.

    Just need a job now after the summer off, to justify buying it!
    If you check for the normal ooni 3 on the Homebase website at a local store there is a good chance they will have the pro too (mine was like that anyway).

  46. #196
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    Quote Originally Posted by Mj2k View Post
    Awaiting my joining request being approved.

    Not sure at 43 I class as millennial, but a lot of forums are less searchable post the move IMHO, itís a step backwards.

    Iíve already got a BGE XL, just upgraded the gas one to a Genesis, wondering if I really need the Pro given my other cooking options. Intrigued as to the FB reviews though as struggling to see how you can screw gas up if the temp is good


    Sent from my iPhone using Tapatalk
    Sorry not a poke, was a random aside regarding the repetitive questions (insert what: pellets, dough recipe, sauce recipe, why doesnít my pizza rise, pellets, flour, peel, dough, pellets, stone...)

    Itís fairly easy to search the group to get the info. Ooni qc, burner issues, gas taps failing, temp issues etc are the main things that stuck in my mind.

    Anyhoo I might have been unfair on the koda, as a adult and bge / SV user Iím sure youíll be rite whatever route you take ;-)

  47. #197
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    Quote Originally Posted by Captain Morgan View Post
    Sorry not a poke, was a random aside regarding the repetitive questions (insert what: pellets, dough recipe, sauce recipe, why doesnít my pizza rise, pellets, flour, peel, dough, pellets, stone...)

    Itís fairly easy to search the group to get the info. Ooni qc, burner issues, gas taps failing, temp issues etc are the main things that stuck in my mind.

    Anyhoo I might have been unfair on the koda, as a adult and bge / SV user Iím sure youíll be rite whatever route you take ;-)
    Only just been accepted on one group & already bored of the repetitive questions being asked vs people researching, like pretty much every FB group it seems!


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  48. #198
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    For those who have out grown there oonis and rocboxs could this be the next step?

    https://www.costco.co.uk/Barbecues-S...over/p/181430#

  49. #199
    Quote Originally Posted by Captain Morgan View Post
    For those who have out grown there oonis and rocboxs could this be the next step?

    https://www.costco.co.uk/Barbecues-S...over/p/181430#
    josep has one of those: -

    Quote Originally Posted by josep View Post

  50. #200
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    Quote Originally Posted by Captain Morgan View Post
    For those who have out grown there oonis and rocboxs could this be the next step?

    https://www.costco.co.uk/Barbecues-S...over/p/181430#
    That looks a fantastic piece of kit, however I fear the good lady will object somewhat given the space my XL BGE takes up with its table!

    Seems to be a hint of new news from Ooni at the end of this month, a pizza with an axe through it. Indicating a wood fired oven perhaps. Given this will be sitting next to my log store, that would be quite convenient.

    However I am sure it will be large & the very small footprint of the Koda is a great appeal for me.


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