Pizza

Apologies, I thought they gave you the basic one included. I must have bought a bundle or something.

If you want to borrow mine while you wait, you’re more than welcome to. I’m in SE13

You can use an un-lipped baking tray and oven glove combo, but it's not ideal.

The perforated Ooni one is meant to be great, but I've found my combo of bamboo peel for topping and getting in the oven and aluminium for turning and removal works well - you want something that's thin enough to easily get under the base.

thats very kind of you! I may drop you a dm about that if I can't find one locally by the time it arrives

cheers @Thrustvector for the tips, have messaged that ebay store

I took a 12 x 14 x 3/4 inch piece of shelving pine and shaved an edge at 30 degrees to the bottom of the 12" side, which is about the angle I slide the pizzas in at, making for a smooth transition to the oven. I use the same surface to spread the dough on. I take the pizzas out with a tong directly to a cutting board which I then hand to another human who is usually drinking a beer. works fairly well. But going to make an aluminum (no handle) one soon like the Ooni one.

Any other recommendations for a good wood-fired pizza oven that isn't an Ooni. Looking to get one for my dad for his birthday and Oonis don't seem to be in stock anywhere until September.

Roccbox.

My semi-local wholesaler finally had everything I was thinking of ordering in stock, so should have a variety of 00 flours to try out, as well as Napoli chip fior di latte, San Marzano, friarelli, and fennel sausage arriving in the next day or two.

Is £36 for 6kg of Fior de Latte good value?

My wholesaler has it at £5.95 a kilo, so that seems reasonable.

👍

Where from?

Am tempted to bulk buy and freeze.

Then pizza becomes a simple cupboard meal.

https://salvo1968.co.uk/shop/cheese.html

Been absolutely hammering pizza nearly every day for a week. Mostly chorizo and nduja but had Flammkuche for lunch today.

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They’d burn you at the stake around here for using pizza base for a flammenkueche;)

Usually pay £18 for 3kg iirc.

Ha, my wife's from Lorraine and she said the exact same thing!

https://www.lfgss.com/comments/15261409/

Great succes, which Ooni do we want? And where can I get it without having to wait two months?

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Geweldig! I'd say Koda if you want least fuss, Koda if you might occasionally want to play with fire. They do seem to have trouble keeping up with demand - Lakeland in the UK have the Fyra, which is the pellet-fuelled one.

I've got a Karu which allows gas (with an adapter) or any other burning fuel source. Delighted with it.

We have a pro and are thinking about getting a Koda 16 for the convenience of gas. It gets so hot with charcoal and wood that we end up with burnt bases which doesn't happen with gas. I guess what I'm saying is charcoal and wood take skill to manage the floor temperature whilst keeping a flame over the top of the oven, which I don't seem to have.

I've found a German webshop stocking a Koda, so I've ordered that. They weren't very clear on what's included, will I only need to get a gas bottle?

We have the ooni pro but have the gas attachment too. To be honest gas is much easier but doesn’t get quite the same high temp but the heat is more evenly distributed. Could you not just get the ooni pro gas attachment?

You should only need a bottle of gas. Though you’ll need to check which regulator the Koda comes with. It’ll probably be clip on, rather than screw on.

Ah, in that case I'll wait. We have a car for the weekend, so would have preferred to get a bottle before I need to bring it home by bike. But I'll find a way.