• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

Ooni

Woodster":2sy9vlmt said:
I’ve been looking for some flaked Quinoa and they sell it so I’ve ordered that and some other stuff totalling £26 Phil. Thanks again, could prove to be a very handy supplier. ;)
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Happy with the stuff? I've had a couple of issues over the years but they've been corrected quickly with no problems. They're a good firm to buy from.
 
Brilliant thread.

I really want a pizza oven. My wife can get commercial ones as serious discount, but what I want is a big wood fired one in the outdoor kitchen. I hardly ever cook pizza, but I just like the idea of having a nice big fire out there. This is totally because of the one James Martin has and features on his TV cooking show a lot.

I definitely do not actually need a pizza oven.

We have a XXL big green egg and also the ceramic indirect platter thing that goes in it. This can reach 500 degrees (seriously hot) and I the first time I used it to cook pizza i ruined two straight away - instant burnt base. I think that temperature is too much and I definitely think there is a knack to cooking them.

Our big oven in the kitchen can take two large pizzas side by side and will go up to 350 C. It actually cooks pizza very well and pretty quickly. I've only used it a couple of times though. The thread has inspired me to try making our own pizza. (I stopped baking bread as my dodgy diet was not doing well with all that sourdough).
 
AJB Temple":1sjm3qwy said:
Brilliant thread.

I really want a pizza oven. My wife can get commercial ones as serious discount, but what I want is a big wood fired one in the outdoor kitchen. I hardly ever cook pizza, but I just like the idea of having a nice big fire out there. This is totally because of the one James Martin has and features on his TV cooking show a lot.

I definitely do not actually need a pizza oven.

We have a XXL big green egg and also the ceramic indirect platter thing that goes in it. This can reach 500 degrees (seriously hot) and I the first time I used it to cook pizza i ruined two straight away - instant burnt base. I think that temperature is too much and I definitely think there is a knack to cooking them.

Our big oven in the kitchen can take two large pizzas side by side and will go up to 350 C. It actually cooks pizza very well and pretty quickly. I've only used it a couple of times though. The thread has inspired me to try making our own pizza. (I stopped baking bread as my dodgy diet was not doing well with all that sourdough).
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One of my many projects this years is building a big ol' wood fired oven, mainly because of heat retention, they are very well insulated and can retain heat for 24 hours which makes them really versatile.

There is definitely a knack to a good pizza, the problem with the egg is that although there's convection, most of the heat is from the base.
 
The Ooni 'Freya' was installed on it's very heavy Record 'Nova' cast iron and steel base (marine ply) top earlier this week. SWIMBO also bought a couple of peel thingies and we noticed that at ProCook there were some bamboo serving platters (a new line so on offer...£10 each off the normal price :shock: ) so she shelled out on a few of those in case the family descend and demand pizza:

IMG_6775.jpeg

The cook book is rather good as is the Ooni infra-red gun; it appears that about 450deg C in the centre of the stone is about right. On the recommendation of Woodster (I think) earlier in the thread, I bought five bags of Tipo '00' Itanliano flour from Amazon (free del) and this morning at Waitrose got hold of a couple of tins of Mutti pizza base toms which were on offer as well as a pot of basil which is now sunning itself on a south facing window.
Trouble is, it's wet and cold here now so that unless it cheers up, pizza is off the menu tomorrow. I will though, make some dough in the breadmaker and lob it into the fridge or freezer once it's proved.

The olive tree branches are a smidge too close to the oven and will be suitably trimmed back on Sat- Rob
 
Andyp":2f80qe1s said:
Certainly looks the part Rob,

I’ll be round about 6pm ;) , go easy on the cheese.
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Got one lined up for you Andy for when you visit later on...Birra Moretti or Peroni? :lol: - Rob
 
TrimTheKing":3gnh4qax said:
Looks good Rob. One comment though, two peels...? You've only one oven and it can only take one peel at a time...
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make the pizza on the peel, saves having to scoop it up. 2 peels means you be making one while the other is being removed. :lol:

or it's so Rob can make jokes about peeling on the stand. I don't really know.
 
Andyp":dxwrllt5 said:
Woodbloke":dxwrllt5 said:
Birra Moretti or Peroni? :lol: - Rob
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Qué

Hawaiian will do me :)
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sacralige, you should be flogged for such a statement. pineapple is for fruit salad and gammon, it should never appear atop a crusted bread such as a pizza.

obviously I don't really care, you do you Andy, but other may take offence in a more serious manner. :D
 
Thanks for taking the bait Dave, made my day. :)

I have never and would never put pineapple on a Pizza, my go to at the moment is long slices of courgette with a an anchovy on each slice and always buffalo mozzarella.
 
pepperoni.

that's it.

nothing more.

ok and cheese.

but that's it.

nothing more. :lol:

wait till you do a calzone in it. my trips to Italy, they are always a feature of them.
 
novocaine":1g57ynt0 said:
pepperoni.

that's it.

nothing more.

ok and cheese.

but that's it.

nothing more. :lol:

wait till you do a calzone in it. my trips to Italy, they are always a feature of them.
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Have a gander through the Ooni pizza book...some fantabulous creations in there!

Andyp":1g57ynt0 said:
I have never and would never put pineapple on a Pizza, my go to at the moment is long slices of courgette with a an anchovy on each slice and always buffalo mozzarella.
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You don't need to pour this stuff:

download.jpg

...all over your pizza Andy, but a cold Birra is quite quaffable with one :lol: - Rob
 
Problem with making the pizza on the peel is if you leave it there too long it will stick - even with fine semolina as ball bearings.

My pizza family + friends gathering the other week showed me the problems of doing multiple pizzas. I've now got some ideal sized PTFE BBQ sheets to test the idea of making and at least part cooking pizzas on the BBQ sheet. Should have a go this weekend with luck.

Pineapple... that was a running joke before our get together but people seriously wanted to try ham and pineapple just to see how bad it was. Turned out they all liked it. It was only one out of 8 pizzas so enough for a taster. Think a whole one would be too much.
 
Robert":3ejbu1k0 said:
Problem with making the pizza on the peel is if you leave it there too long it will stick - even with fine semolina as ball bearings.
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Reading the literature and watching the videos, it would seem that you need to be really, really quick in building your pizzas once the dough is on the peel. I bought some semolina last week and noticed at the same time that J.Oliver sells a 'ready to mix' 00 dough complete with a small packet of semolina - Rob
 
Ball to oven should be no more than 2 minutes, don't care if you make it on the peel or not.
 
Some recipes actually have Semolina in the dough but I’ve not tried it. I just bought it to make it easier to launch the Pizza’s.

I had a pint of draught Birra Moretti yesterday and it wasn’t as good as draught Peroni. I’m currently getting this stuff from Sainsburys and it’s very nice stuff. A box of 12 is only a tenner at the moment.

8C7A61DE-C333-43E8-86DC-2000357457E3.jpeg

I started the Poolish earlier today so I’m hoping to launch a couple into the Ooni tomorrow if the rain stays off. If not it’s into the NEFF with them! :lol:
 
:oops: I thought Rob was referring to some fancy chefy pizza topping.

I’m a

Theakston+Old+Peculier+S.jpg


kinda guy
 
I’ll give you a few months to perfect the recipes and cooking technique Rob, I am sure by mid-September you will have got the hang of it. ;)
 
Just a thought - if you buy potted basil from a supermarket, split it into two or three as soon as you get it and pot it on - you'll have fresh basil for several weeks. Likewise for parsley and probably many other herbs.
 
I saw a couple of mentions of PTFE and also of some ungodly high temperatures so thought I should post a warning: Wikipedia claims PTFE melting point is 327 °C. Also I know from experience that PTFE coatings tend to flake when subjected to rapid temperature changes, so something to consider.
 
Windows":1bfttg1b said:
I saw a couple of mentions of PTFE and also of some ungodly high temperatures so thought I should post a warning: Wikipedia claims PTFE melting point is 327 °C. Also I know from experience that PTFE coatings tend to flake when subjected to rapid temperature changes, so something to consider.
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That would be me :)

I've used the BBQ sheets on the BBQ quite a few times over the coals for cooking fish. The sheet shows no deterioration at all and is still as non stick as when new.

The plan with the Ooni is to cook on the sheet for 30 seconds then slide it off. I can't see the sheet being exposed to as much heat as over BBQ coals. We shall see - it may not work out.
 
Windows":35dsa5yy said:
I saw a couple of mentions of PTFE and also of some ungodly high temperatures so thought I should post a warning: Wikipedia claims PTFE melting point is 327 °C. Also I know from experience that PTFE coatings tend to flake when subjected to rapid temperature changes, so something to consider.
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Ooni say to let the stone get up to 450°C before cooking so hot enough to melt PTFE then.
 
First effort this evening for tea was respectable; the biggest issue I had was stretching the dough by hand so I needed to resort to a rolling pin (empty bottle of 14yo malt :D ) which had the desired effect. The oven went up the desired temp but by the time I made the first pizza on the peel it was probably a fraction too hot:

IMG_3055.jpeg

...but SWIMBO yomped it all down and proclaimed it was very yummy. I should've checked the temp in the middle of the stone but I guess I was probably panicking a bit so I didn't.

The oven for the second one was definitely too hot:

IMG_3054.jpeg

...as it burnt very quickly round the edges. I didn't have the dreaded 'sticking' problem (I used semolina which was great) that I was expecting and I was probably a bit too enthusiastic :eusa-whistle: with the 'launch' so that it ended up pretty close to the fire.

All told, both were bloody lovely despite the overcooked edges and I shall have another go tomorrow evening and see if I can bring the temp down a bit - Rob
 
No pictures but my test with BBQ PTFE sheets was a great success. I made the pizzas on the sheets and left them there for 15 minutes to simulate being made in advance as there was only the two.

Meanwhile I tested a sheet on its own in the oven. One end pushed in so far it was touching the fire box... then the door fitted and left for one minute. As expected no sign of damage anywhere.

In with pizza and sheet and left for 30 seconds. touch pizza with the peel and pull the sheet out with no resistance at all. finish cooking pizza. If anything it was too efficient as the stone hadn't recovered full heat for the second one and it took a bit longer to cook the underside.

Afterwards I put more wood in and really baked a bare sheet for a more severe test and after a few minutes still no sign of any damage or deterioration. Think this could be my method from now on for larger amounts. I can cope with 2 pizzas just making and cooking.
 
Andyp":3d6wcj0z said:
Thanks for taking the bait Dave, made my day. :)
;)
I have never and would never put pineapple on a Pizza, my go to at the moment is long slices of courgette with a an anchovy on each slice and always buffalo mozzarella.
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Sorry, when I saw this on a menu over the weekend I couldn’t resist. It wasn’t so bad but I promise, never again.

01F1601E-C76F-465F-A3CC-E72DAA74F8CC.jpeg

Strange place, no bar nor waitress service, everything had to be ordered and paid for by smartphone, not my thing but the beer was good. Even had a beer called “ Careful With That Axe, Eugene”. Strange name for a beer, one for the Floyd fans perhaps.
 
Just found the chap to blame

Sam Panopoulos

Strange innit that gammon and pineapple is an acceptable combination but ham and pineapple on a pizza is enough to create diplomatic spats.
 
I have a Rocc Box (similar to an Ooni, but cuter). It runs at about 500 °C - a pizza cooks in about 90 seconds. The flavor is amazing! The only downside is that it takes about 2 hours to come up to temperature. Works on both gas (propane) and wood - the wood burner is amazingly efficient. No ash left at all.

https://us.gozney.com/products/roccbox
 
Peter F.":2p4o3cvn said:
The only downside is that it takes about 2 hours to come up to temperature.
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My Ooni Koda only takes 10-15 mins to warm up, even in the winter.
 
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