We’ve bought the gas adapter to our ooni 3 and it’s 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.
I’m waiting to try the 3 gas adapter on my S2
For the Ooni owners here, do you notice a flavour from the wood pellets?
I’m tempted by the convenience of the Koda gas oven, but a couple of friends who don’t own either were indicating I’d be losing flavour, which I’m unsure of.
If not the Koda then I’d 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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I have an ooni 2 and it’s 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 wouldn’t cook ( temp was obviously too low)
I’m going to give it another go tonight!
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. I’ve got many cooking devices that can do that. Ideally want repeatable simplicity.
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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.
That pizza looks mouth watering , I like a bit more less crispy pepperami on mine though Sent from my LYA-L09 using TZ-UK mobile app
Pizzas by Joe Feather, on Flickr
Pizzas by Joe Feather, on Flickr
Pizzas by Joe Feather, on Flickr
Pizzas by Joe Feather, on Flickr
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
I FEEL LIKE I'M DIAGONALLY PARKED IN A PARALLEL UNIVERSE
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.
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?
Someone who lies about the little things will lie about the big things too.
Raffe, you’ll 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 10” base.
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.
Both.
In settings you can turn “CT” proving on or off. RT=room temp, CT=cold temp.
I have done dough according to pizza app already, I chose the Ooni recipe today as it's quicker.
Someone who lies about the little things will lie about the big things too.
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.
Someone who lies about the little things will lie about the big things too.
Raffe, I’ll check the flights
Seeing yours can’t wait to get the keys to my new house and crank up the ooni
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!
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.
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 it’s qc issues, temp issues leading to poor pizzas.
Not having used one I can’t 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 I’m mainly on.
As ever loads of millennials who forget fb groups have a search function ;-)
Some wonderful grub there and well done chaps, proud of ya.
Pitch
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
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, it’s a step backwards.
I’ve 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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Sorry not a poke, was a random aside regarding the repetitive questions (insert what: pellets, dough recipe, sauce recipe, why doesn’t my pizza rise, pellets, flour, peel, dough, pellets, stone...)
It’s 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 I’m sure you’ll be rite whatever route you take ;-)
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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