Yellow tomatoes, parmigianino, buffalo and mortadella:
Salsiccia, cepes, buffalo and gorgonzola:
Yellow tomatoes, parmigianino, buffalo and mortadella:
Salsiccia, cepes, buffalo and gorgonzola:
Someone who lies about the little things will lie about the big things too.
Looking sharp as ever Squire
Pitch
White pizza today, homemade Italian salsiccia, onions, garlic and mozzarella.
Heavenly.
Someone who lies about the little things will lie about the big things too.
Looks great as ever - can you please post your dough recipe one more time?
Tried to have the indoor oven conversation again, but told it is nice to have outside food sometimes! Cannot win!
Stretch and fold, four to five times minimum.
Someone who lies about the little things will lie about the big things too.
Thank you!
I do like a hens egg in the middle of my pizza or a couple of the smaller quails eggs.
F1 = Effeuno. You will never regret it.
BTW, there are some Black Friday offers about this weekend. Google is your friend. Also check the manufacturer's Facebook, sometimes they have offers for Italian or EU shipping only, but you can call them and organise a freight pickup.
Someone who lies about the little things will lie about the big things too.
Someone who lies about the little things will lie about the big things too.
I did see this on another forum, forget where / when. Roast beef pizza. Crust looks good though!
A couple of mine from the last couple of weeks
Been using Vitos no kneed recipe the past few times and I must say I am impressed considering how little work is involved.
Cheers
Ross
Look great Ross.
Might have to try that no knead recipe, sounds spot on!
Sunday again?
Someone who lies about the little things will lie about the big things too.
Is that an egg & bacon pizza?
I’m sure your meat and egg (if it is!), will be a much classier combo though.
However I quite fancy trying something like that when the ooni comes out soon.
So half poach and then onto the pizza to finish in the oven? Where are you getting the inspiration from; never heard of that.
F1 isn’t happening ever. I think it’s the only thing I haven’t got my way on in indoor / outdoor cooking / things, so can’t complain too much.
Oh and she doesn’t like eggs, so that won’t work as a justification haha.
Was my own idea following the recent discussion about the best poached egg technique.
Eggs o the pizza turned out perfect, nicely cooked egg white and liquid yolk.
Someone who lies about the little things will lie about the big things too.
Nice.
Someone who lies about the little things will lie about the big things too.
First review I've seen of the Ooni Volt 12.
£799.
Now given the choice I'd obviously stick with my Ooni Koda 16.
For those who can only/or prefer to cook indoors - looks like a viable alternative?
Took longer to cook than I expected to be honest.
Was also under the impression with the F1 that you didn't need to turn the pizza. Ralf, can you confirm please?
My concern with indoor & if you need to turn, is that this is where the tears happen in the base / cock ups, and burning it off indoors is not going to be pleasant!
I still reckon I would use this more than my Koda 16 though tbh.
••Purists look away••
Any recommendations for NY style dough? The kids fancy trying it, I’ve seen the Ooni recipe and I’m also going to ask a mate who had a pizza shop but thought I’d ask
Haven't seen demonloop in a long time.
Someone who lies about the little things will lie about the big things too.
Anyone bought the ooni indoor?
https://uk.ooni.com/pages/explore-volt-12
You b@stard. Until I read your post I'd no idea such a thing exists. Now I need one and yet for the price I could get 50 Kalo (best pizza in Europe I heard from some Neapolitan clients - better than anything in Naples even though its near Trafalgar Square!) once a week for 2 years!
Would be good to see a Volt vs P134HA head to head.
Pitch
I’m looking to get a pizza oven for my outdoor kitchen. I’ve used my gas bbq with a couple of pizza stones a few times; a few years ago I cooked 30 pizzas at my sons school summer fair!
So I was looking at a duel fuel oven as the idea of not having gas scares me a bit Plus I’m not sure my young kids will want the wood cooked flavour necessarily.
Top of the list is the 16” Ooni Karu. As it seems to tick all the boxes. The Gozney Dome looks lovely, but is too expensive for me.
Is there anything else I should be considering?
Is 16” worthwhile over the 12”? I’m more likely to be cooking 12” size to be honest, but I’m sure I read somewhere on here that having the extra space of the 16” to manoeuvre was useful and good for cooking things other than pizza.
Am I over thinking the duel fuel thing? I think having gas as a back up makes sense, but would be good to get some advice based on other’s experience.
And lastly what accessories do I need?
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I went Koda 16, originally wanted the Karu but realised I’d always just use the gas. Not missed the lack of wood as an option at all.
I went 16 over the 12 for the exact reason you say regarding space in the oven.
Accessory wise I have a wooden peel for launching, and an aluminium one for turning / removing. An IR thermometer gun too I’m order to ensure you’re at temp.
I have the Koda 12", wooden launch peel and metal turner too. I've had no problems with that size and it is easy to move and store. The 12" pizza sizes are big enough for my family when having one each. I think the main thing is that you just need to be a bit more vigilant on the cooking vs the 16" as the flame is closer. Top tip get the cover to move it as ours got picked up without and the stone slipped out and cracked the corner off. Not going to make that mistake again!
I have a Clementi and it is a cracking bit of kit.
Indoors and winter time I have an Effiuno which again amazing.
Pitch
OK cool, I'll take a look at that too.
Top tip noted! Thanks.
It seems like a wooden peel for launch and metal for turning / retrieving from the oven is a standard approach so I'll look at that too. I have an IR temperature gun already so at least that's one thing I don't need to buy!
I made the last 8 pizzas I'll ever do on my BBQ. They were all pretty decent to be honest.
However, new Gozney Dome is arriving on Tuesday!