I've always found Gooutdoors to be the cheapest round here always have plenty as well.
The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)
- Thread starter Loki
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Thanks, I found a local garden centre was able to provide me with 6kg of flogas and a regulator, it was probably £20 above what it should have been, but at least I can have pizza on New Years now
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- 9 Jul 2013
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Got me a koda16 in the crimbo sales. All I want to do now is eat pizza. Still trying to perfect the dough and launch.
Anyway a little tip. Didn't fancy paying £45 for the ooni cover so got a rucksack rain cover which fits a treat for a tenner.
Anyway a little tip. Didn't fancy paying £45 for the ooni cover so got a rucksack rain cover which fits a treat for a tenner.
Speaking of covers....I've just bought the Ooni medium table, which I plan to leave outside all year round. It's a hefty piece of equipment and very sturdy.
Was hoping to get a BBQ cover to fit it but I can't find anything that quite meets the dimensions (BBQ's tend to be longer and thinner).
Has anyone got one and bought a cover for it? Ooni don't sell one. The alternative is a custom cover.
Was hoping to get a BBQ cover to fit it but I can't find anything that quite meets the dimensions (BBQ's tend to be longer and thinner).
Has anyone got one and bought a cover for it? Ooni don't sell one. The alternative is a custom cover.
I have the exact same question. Just been quoted about 90 odd quid for a custom cover from a company called kover it and may end up going down this road if there's nothing else suitable out there. Currently it's in the garage but don't want it in there long term.
I've just done exactly the same! They've quoted £94. This is getting expensive and I haven't even made a pizza with my Koda yet! (received for Christmas but it appears that Patio Gas is hard to come by with Calor refusing to sell to new customers)
I picked up a second hand almost empty can of flogas patio gas off facebook marketplace for a tenner. I then swapped this for a full cylinder at the local builders merchant. That was £35. Works out a bit cheaper than getting a brand new bottle as with brand new you have to pay a deposit for the cylinder which is about 30 quid. Getting a second hand cylinder avoids this. Might be lucky enough to pick one up for free! I believe you can change the regulator so it can take standard propane cylinders which are a bit cheaper but to be honest for the amount I will use it I think the difference in cost is going to be marginal.
I've been keeping my eye out for second hand too. Nothing within about 30 miles of me so far. I'd rather not start changing the regulator on my brand new pizza oven just yet but that is also an option.
What size bottle did you get?
I found one that isn't a bad fit. Slightly long but a good height and width. Got mine today and it seems ok for the money - PVC lined so should be waterproof. I'm sure it's not as good as a bespoke one but it was also much less than £94!
https://www.charlesbentley.com/gard...bq-cover-polyester-canvas-small-2-burner.html
Managed to pick up a 2nd hand (full) patio gas bottle this week so finally got chance to use my Koda yesterday.
First impressions - best tasting pizza I've ever made!
I've got some work to do though:
- cold prove dough was great
- Ooni recommended tomato sauce recipe was a bit watery and made the base soggy which made the pizzas difficult to launch (using the Ooni bamboo peel)
- I think the above issue also led to it being difficult to turn the pizzas before the crust nearest the flame became burnt. Ended up putting a hole in the pizza base which then ended in catastrophe!
- the cold January weather may have also contributed to it being difficult to launch the pizzas. Only managed to get one fully inside and to the back of the oven.
- less is definitely more when it comes to toppings. Need to teach the family that!
I made four pizzas. They all tasted great but only one actually looked ok which is the one I managed to launch properly.
I had the oven on or close to max heat throughout. Would a slightly lower heat be better so the base cooks better before the crust burns to make turning easier? Getting a peel under an uncooked base to turn it is virtually impossible without ruining the pizza.
More practice required, which I'm looking forward to over the coming months.
First impressions - best tasting pizza I've ever made!
I've got some work to do though:
- cold prove dough was great
- Ooni recommended tomato sauce recipe was a bit watery and made the base soggy which made the pizzas difficult to launch (using the Ooni bamboo peel)
- I think the above issue also led to it being difficult to turn the pizzas before the crust nearest the flame became burnt. Ended up putting a hole in the pizza base which then ended in catastrophe!
- the cold January weather may have also contributed to it being difficult to launch the pizzas. Only managed to get one fully inside and to the back of the oven.
- less is definitely more when it comes to toppings. Need to teach the family that!
I made four pizzas. They all tasted great but only one actually looked ok which is the one I managed to launch properly.
I had the oven on or close to max heat throughout. Would a slightly lower heat be better so the base cooks better before the crust burns to make turning easier? Getting a peel under an uncooked base to turn it is virtually impossible without ruining the pizza.
More practice required, which I'm looking forward to over the coming months.
I know exactly what you are going through! I launched a pizza which ended up stuck under the burner of my oven and promptly started burning and no matter how I tried I couldn't get it out in one piece.
One thing I would really recommend is getting a metal peel for turning and removing. The thin metal peels slip under the cooking pizzas much better and you can get them turned and out far more easily than a thicker wooden peel.
I batch prepare tomato sauce(w/sweated onions/celery) thickened with cornflour in advance.
Recently changed the prooving system, so no longer use the (sour)dough 2-3 hours ambiant after prep, but leave it max 72 hours additional prove in fridge ,
which has improved its texture/aeration/handling.
If I remember I prepare additional sauteed mushrooms, doing some other dish, and keep some in the fridge.
Recently changed the prooving system, so no longer use the (sour)dough 2-3 hours ambiant after prep, but leave it max 72 hours additional prove in fridge ,
which has improved its texture/aeration/handling.
If I remember I prepare additional sauteed mushrooms, doing some other dish, and keep some in the fridge.
Definitely get a metal peel for turning and removing from the oven if you don't already have one. I got mine from alphin.co.uk, much cheaper than ooni and does the job just the same. Do you have a temp gun to check the temp of the stone before launching? Again, ooni ones are quite expensive from what I remember loads of alternatives available on Amazon. Could be worth turning the heat down after launching to let the base cook longer on the stone then turn it up in between pizzas to re heat it. Are you using semolina on the peel to help it slide off when launching? This helps a lot. In terms of wateriness, if you are using mozzarella then trying slicing it up and leaving it out on some kitchen roll for a few hours before you use it. Amazing the amount of water that comes out!
I went all in. No going back now. I have....
- 3 x peels (a wooden peel to launch, a turning peel and a 3rd metal peel to remove);
- A koda;
- The Ooni medium table;
- The Ooni thermometer;
- A 15kg bag of Caputo 00;
- Semolina Flour
Excess moisture was definitely an issue and I think it was the sauce that gave me too much. Interestingly, the Ooni website suggests using tinned plum tomatoes to make the sauce whereas the guide that came with the Koda suggests using Passata. I might try the Passata option next.
I've been making loads of pizzas throughout 2020 and just cooking them in the main oven. I got pretty good at it but the Koda definitely gives the pizza a lot more flavour and cooking time is so much quicker. I just need to perfect launching and turning, I think.
I used Semolina on the launching peel which helped a bit. This was also the first time using sliced mozzarella - I had been using grated before this - so I'll try your tip of drying it out first.
Sounds like you've got all the gear! For the sauce I have just been using a tin of san marzano tomatoes wizzed up in a blender with some garlic and basil but I found most of the moisture came from the mozzarella so yeah try drying that out hopefully should make a difference. The first ones I made I didn't do that and the topping ended up very watery.