Pizza

That looks very similar to what we've got actually, maybe it is iron, weighs a ton.

100% recommend it, I tried various methods and this was a real game changer.

Bought a Roccbox now I have a garden though.

Have you or can you do any smoking/bbq in the uuni or roccbox?

I have seen pics of other types of cooking in both but yet to try any myself... yet to make a pizza even, need to sort that out this weekend...

Never had that much luck with pizzas in the oven but also wanted to be able to cook inside and didn't want to lay down £300. After a recommendation I bought one of these -
https://www.ebay.co.uk/itm/G3-Ferrari-Electric-Pizza-Oven-In-Red-With-Stone-Base-1200w-FREE-DELIVERY/253306209591?epid=2255498219&hash=item3afa3a0537:g:JHYAAOSwVFlT6z0z
Its bloody great. Takes about 3.5minutes to cook a pizza but really happy with what it produces. Some people have also modded them to get 90second pizzas but I can't really be arsed at the moment.
My Stone cracked pretty early which is common but it doesn't affect the quality of pizza. Highly recommend. I think I got mine for about £60 from somewhere.

Interesting ...

I've been considering one of these ...
https://www.amazon.co.uk/Hacienda-Firebox-BBQ-Pizza-Oven/dp/B07DM18KN5?th=1

anyone tried?

Ideally I'd like to get an uuni or a roccbox 2nd hand but those seem really hard to come by...

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I got an Uuni 3 on ebay BNIB for £165.

These also turn up in Aldi/Lidl every now and again for cheap. Mate has one and rates it.

I didn't get as good a deal but I got a package with gas burner. Did the first burn to 'season' the thing last night.

Any tips on keeping the flame reasonable but constant?

Now the question is which pizza dough do I try first ...

Funnily enough, I actually bought one on ebay, then bought the package deal with the gas burner from uuni and sold the one I got on ebay.

I'd say the gas burner was the best purchase - wood pellets are fun, but gas is just so much less faff and easier to control. Happily gets to 550c on gas too.

As for managing the fire, it's just trial and error. Having the back of the oven facing into the wind/breeze definitely helps. If you have it going for a long time it can get filled with ash which reduces airflow and temperature. I also found that blowing into the back (be careful!) can help it burn if it's dwindling a bit. Don't overfill the hopper with pellets and don't force them down - this will reduce airflow and it won't burn as hot.
I'd also top up the burner just after you take a pizza out rather than just before it goes in, because it takes a minute for the pellets to get going and topping it up will drop the temperature.

That said, I'm definitely a gas convert and I maintain that the oven and gas burner has been the best money spent that I can remember. Just glad that the day's are long enough to get the thing out now!

Thanks for the info!

re: gas, what kind of gas cannister did you get? I'm new to the whole thing and trying to work out what I need. Any advice?

would this work?
https://www.flogas.co.uk/shop/cylinders/flogas-gas-cylinders/5kg-gaslight

Propane patio gas from Homebase. Not sure it's the most economic/cheapest but it was available and I needed it that day. You'll definitely save cash by ordering one online if you can wait.

For gas it says to leave door open and keep the lid on the chimney. I've been doing chimney open and door on and off. I hadn't actually realised I was supposed to keep the chimney cap on, whoops. Having the door and the chimney cap on will extinguish the fire as well, obviously.

Edit: that canister is the exact one I have. But if you google patio gas you might find something cheaper.

how much did you pay? i don't know what's reasonable.

also what kind of container do you use to proof your dough balls. I've been doing them on a tray but need to be really careful about dough balls drying out during the proofing stage. Amazon proofing trays are stupid money ...

I use a plastic gastronorm with a lid (e.g. https://www.nisbets.co.uk/kitchenware-and-knives/food-storage/plastic-gastronorms/_/a33-3)

£60 for a 5kg IIRC - it pains me to even post that tbh!

In an effort to reduce mess, I divide and roll my dough balls and then wrap them individually in clingfilm and just chuck em together in a baking tray. Easier to transport that way, and easier to bung unused ones in the fridge too. Clingfilm is shitty tho - instant waste plastic :(

The deep plastic deli pots from Waitrose are really good for storing/proving dough balls. Eat a load of pickled herring (or just ask nicely)

Tbh I usually make a couple kgs of dough at a time, making 10-15 dough balls. Much easier to make a bigger quantity (and it bulk/proofs better), and have some extra than to run out of dough balls with hungry people at your house!

Is the Ooni Pro worth the cash over the standard model (or, if I just want to do pizza, the Koda)? Much as I would like to build a brick pizza & bread oven, I only have a tiny garden, so something a bit more portable is probably worth it.

Portable and fast to reach cooking temp are the massive pros for me. I had plans on building an oven for ages until I saw the uuni.
Can’t speak on the pro model tho.

i'm in the same boat as @nefarious ... spent ages planning to build something and then this seemed much more convenient and portable (if i moved) and there's the hassle of getting the right bricks etc

i actually couldn't work out what the advantages of the uuni pro. it didn't look like you could get that much more in it, can you?

First go with the Roccbox and results were ok, had better wit ha pan but feel the dough wasn't quite right - it's been a good year or so since I really made any so kinda rusty.

Will keep practicing.

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I would have this for breakfast right now no questions asked.

looks good to me.

what made you go with roccbox over uuni?

what 00 flour do people recommend?

the stuff i get from tesco is okay.

I want to get this stuff but i don't have room to store 10kg of flour
https://www.amazon.co.uk/Molino-Grassi-Italian-Pizzas-Focaccia/dp/B07FWMVW5R/ref=sr_1_1?keywords=Molino+Grassi+00+flour&qid=1556175671&s=gateway&sr=8-1

It's not cheap but the quality of flour from Shipton Mill takes a lot of beating. Available in small bags too.