The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)
- Thread starter Loki
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Currently using a local Propane supplier for my bottle. It was £90.00 Up front inclusive of full bottle. This is an 11KG Patio Gas Bottle which meant it fits the Ooni and any Gas BBQ. Refill is £40.01 (Why the £0.01 god only knows) If I return the bottle and do not exchange then I get £49.99 back.
In terms of usage, I would say I make Pizza or BBQ most weekends. I got a new bottle 2 weeks ago and I would expect that to last me well into Spring.
On using the Ooni, it will be a bit of trial and error at first e.g. getting the floor upto heat then turning it down so not as to burn the crust and melt the cheese too quickly. Low flame usually gives a real good all around cook. Once you took your pizza out, whack it back on full just to bring the floor / stone back upto temperature.
Some other advice don't buy into the marketing of 'pizza in 60 seconds' crap. it's best to get used to controlling your oven temperature to get a good rise, cooked underneath without the crust, if that takes you 90 seconds, 2 minutes, no problems.
In terms of usage, I would say I make Pizza or BBQ most weekends. I got a new bottle 2 weeks ago and I would expect that to last me well into Spring.
On using the Ooni, it will be a bit of trial and error at first e.g. getting the floor upto heat then turning it down so not as to burn the crust and melt the cheese too quickly. Low flame usually gives a real good all around cook. Once you took your pizza out, whack it back on full just to bring the floor / stone back upto temperature.
Some other advice don't buy into the marketing of 'pizza in 60 seconds' crap. it's best to get used to controlling your oven temperature to get a good rise, cooked underneath without the crust, if that takes you 90 seconds, 2 minutes, no problems.
Got an upgrade to my pizza oven just before the royal funeral. Wasn't intending to get one, but hey ho...
Tesco had the ottimo 12" Gas Pizza oven on sale (end of season type thing) for £125 and we had some vouchers too. Sub £100 pizza oven? Yes please. It's a complete clone of the Koda tbh. Only thing I've had to do is buy a longer gas hose. It came with a 60cm hose which was not long enough for me. Got a longer gas hose from a local supplier for ~£5 for 1.2m. Spent a few days locating a place that would sell me a gas bottle, surprisingly large number of places nearby will only do refills now which is awkward.
Didn't come with an instruction book. Dropped the company an email late saturday night, received a response in my inbox with a digital copy at 8:30 sunday morning. Impressive customer service.
Can't say the first pizza was a success. I left it to pre heat for 20 minutes on full blast, suspect it needed a bit longer. 2nd, 3rd and 4th were significantly better. Seems like 10-11" is the ideal size for it. Enough space to move it around easily to cook evenly. Dough wise, just used some frozen stuff by Northern Dough Co. Works nicely. Was just their normal stuff, but really want to try some of the other pizza dough's they have. Rosemary dough sounds nice for a garlic pizza. I can also recommend their cookie doughs.
Already looking at a couple of modifications. One of which is a door, just to aid heating.
Tesco had the ottimo 12" Gas Pizza oven on sale (end of season type thing) for £125 and we had some vouchers too. Sub £100 pizza oven? Yes please. It's a complete clone of the Koda tbh. Only thing I've had to do is buy a longer gas hose. It came with a 60cm hose which was not long enough for me. Got a longer gas hose from a local supplier for ~£5 for 1.2m. Spent a few days locating a place that would sell me a gas bottle, surprisingly large number of places nearby will only do refills now which is awkward.
Didn't come with an instruction book. Dropped the company an email late saturday night, received a response in my inbox with a digital copy at 8:30 sunday morning. Impressive customer service.
Can't say the first pizza was a success. I left it to pre heat for 20 minutes on full blast, suspect it needed a bit longer. 2nd, 3rd and 4th were significantly better. Seems like 10-11" is the ideal size for it. Enough space to move it around easily to cook evenly. Dough wise, just used some frozen stuff by Northern Dough Co. Works nicely. Was just their normal stuff, but really want to try some of the other pizza dough's they have. Rosemary dough sounds nice for a garlic pizza. I can also recommend their cookie doughs.
Already looking at a couple of modifications. One of which is a door, just to aid heating.
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Permabanned
No paperwork.
Will adding a door cause any problems with air circulation etc? Reason I ask is there is no ventilation on that (if it is a Koda clone)Got an upgrade to my pizza oven just before the royal funeral. Wasn't intending to get one, but hey ho...
Tesco had the ottimo 12" Gas Pizza oven on sale (end of season type thing) for £125 and we had some vouchers too. Sub £100 pizza oven? Yes please. It's a complete clone of the Koda tbh. Only thing I've had to do is buy a longer gas hose. It came with a 60cm hose which was not long enough for me. Got a longer gas hose from a local supplier for ~£5 for 1.2m. Spent a few days locating a place that would sell me a gas bottle, surprisingly large number of places nearby will only do refills now which is awkward.
Didn't come with an instruction book. Dropped the company an email late saturday night, received a response in my inbox with a digital copy at 8:30 sunday morning. Impressive customer service.
Can't say the first pizza was a success. I left it to pre heat for 20 minutes on full blast, suspect it needed a bit longer. 2nd, 3rd and 4th were significantly better. Seems like 10-11" is the ideal size for it. Enough space to move it around easily to cook evenly. Dough wise, just used some frozen stuff by Northern Dough Co. Works nicely. Was just their normal stuff, but really want to try some of the other pizza dough's they have. Rosemary dough sounds nice for a garlic pizza. I can also recommend their cookie doughs.
Already looking at a couple of modifications. One of which is a door, just to aid heating.
Would strongly recommend getting yourself an infrared digital thermometer, can pick them up from the rainforest for less than £10.00 great way to monitor your heat on the pizza stone, may not need a door then
Soldato
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May order the Koda 12 this weekend. So where is the general go to place for the gas? Places like b&q/garden centres?
Just want to weigh up the cost of using the thing against how much I will actually be using it
Just want to weigh up the cost of using the thing against how much I will actually be using it
Google your local propane supplier. I found them cheaper and they had more gas available than local Calor and B&QMay order the Koda 12 this weekend. So where is the general go to place for the gas? Places like b&q/garden centres?
Just want to weigh up the cost of using the thing against how much I will actually be using it
As long as you ask for Patio gas, you will be fine.
Soldato
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I'll have a look. Noticing many places aren't offering bottles themselves right now so that could be a challenge but will see.
I'm assuming 5kg will be good, how long would that last as a rough guess?
*Hadn't crossed my mind until just now but we use a gas supplier at work for our fabrication work shop for their welders etc. I'll see if they offer patio gas and maybe get it through them!
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5kg, ballpark , good for 50 pizzas I reckon. Mebbe more
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Soldato
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That's more than I was expecting tbh, not bad at all. What we thinking approx 10-15 min to reach temp, few minutes per?
Now... Is it frowned upon to use premade frozen dough balls as a introduction/practice
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I have used premade balls before. They were "ok", but its pretty easy to make your own dough.
Soldato
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Yeah I'll definitely be having a go at it
I'll get the Koda and the 12" peel.
All other stuff I'll just get 3rd party like the temp gun etc
I don't think I'd get a better price than this for now, girlfriends JL staff discount. I did have an extra 5% off but I activated the voucher and apparently doing that means it can then only be used in store. Silly me!
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Probably cooked near 100 pizzas now and never felt I needed a temperature gun. 
Might be useful if you had a wood fired one I guess.
Might be useful if you had a wood fired one I guess.
Soldato
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Probably cooked near 100 pizzas now and never felt I needed a temperature gun.
Tbh I was wondering if it's necessary or not, maybe I can go without and see how it goes. I guess it helps to know when it's up to temp Vs wasting a bit of gas leaving it going longer than necessary
looks like they are still available in UK circa £140, stainless and 4KW burner like ooni, bargain I think, less risky versus previous aliexpress type import options.
I'm not sure it would replace the convenience of an oven during winter time, trying to be more frugal with energy costs now, but was making pizzas at least 3/4 times /month, diy dough, so didn't want to invest ooni prices.
pictures next time ?
Soldato
Been using my Fyra for 2 years now. This is what I have learned and think -
1. After trying a few different dough recipes out, this is the one I now solely use (with the fine ground semolina included) - https://www.jamieoliver.com/recipes/bread-recipes/pizza-dough/
2. Do not buy cheap flour! Makes a huge difference. If I cannot buy local (Wessex Mill), the Sainsburys Taste the Difference stuff is good. You do not necessarily need 00. Strong white bread or even the Canadian very strong stuff is fine, I have noticed no difference.
2. I use tinned cherry tomates for my base as they are a little sweeter. Blitz, add salt, pepper, tiny bit of olive oil, mixed herbs, touch of garlic powder. Cook down gently for half an hour.
3. Same goes for the toppings, cheapest stuff is not as good but I do use the mixed grated mozzarella / cheddar stuff sometimes if I have a few guests to make my life easier.
4. Different pellets are a much of a muchness, but look for low ash. I use this range at the moment - https://thealfrescochef.co.uk/product-category/fuelforfood/
5. Laser temp gun is useful, I use mine all the time.
6. If you have a load of guests over, do not take orders. Just cook your selection and they can eat what they get. Get any kids out of the way first. Don't be afraid to experiment. A Greek Salad style pizza is quite nice.
7. Any leftover dough portion up and freeze, same for the sauce. Easy quick pizza available then.
1. After trying a few different dough recipes out, this is the one I now solely use (with the fine ground semolina included) - https://www.jamieoliver.com/recipes/bread-recipes/pizza-dough/
2. Do not buy cheap flour! Makes a huge difference. If I cannot buy local (Wessex Mill), the Sainsburys Taste the Difference stuff is good. You do not necessarily need 00. Strong white bread or even the Canadian very strong stuff is fine, I have noticed no difference.
2. I use tinned cherry tomates for my base as they are a little sweeter. Blitz, add salt, pepper, tiny bit of olive oil, mixed herbs, touch of garlic powder. Cook down gently for half an hour.
3. Same goes for the toppings, cheapest stuff is not as good but I do use the mixed grated mozzarella / cheddar stuff sometimes if I have a few guests to make my life easier.
4. Different pellets are a much of a muchness, but look for low ash. I use this range at the moment - https://thealfrescochef.co.uk/product-category/fuelforfood/
5. Laser temp gun is useful, I use mine all the time.
6. If you have a load of guests over, do not take orders. Just cook your selection and they can eat what they get. Get any kids out of the way first. Don't be afraid to experiment. A Greek Salad style pizza is quite nice.
7. Any leftover dough portion up and freeze, same for the sauce. Easy quick pizza available then.
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I actually used leftover dough for bread buns once, they were edible. 
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5KG will be a very good start that is for sure
Depending on how many pizzas you cook in one batch etc and how often, I guess 5KG should last you quite a few months if you do a decent batch. I guess where you can fall foul is if you say do one pizza one day then another another etc. You will use quite a lot heating up the oven just for one pizza. My routine is make enough dough for say 6 pizzas, we will have 3 on the day we cook and I might make up say a few garlic bread or Marinara. The marinara, is pretty low in calories and fat, and pretty tasty, so I just slice it up, freeze it and then thats lunch sorted for one day.
Soldato
I get my refills from local camping shop, think I paid about £20 for a 5kg patio gas refill swap, about a month ago.
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