Pizza

My experience is wood was good but actually gas is better. Wood can create a higher temperature but is not as evenly spread so can burn. Also wood requires continual topping up. Given the temperatures the oven is at you don’t get any wood or smoke flavour. This rings true with my forays into smoking/bbq/outdoor grilling. Smoke flavour tends to be produced by incomplete oxidation of wood at lower temps which is not what is happening burning wood for pizza. NB I was burning wood and charcoal nor using an ooni wood pellet burner.

So gas is slightly slower but gives a more even cook and is less of a faff.

Thanks so much all! More conflicted than ever now...

@dancing james would you have gone for the large koda (gas only) then in retrospect over the Pro?

Yeah, though there might be a flaw in that argument.... Robot does look like an outstanding piece of kit! My wife doesn’t drink coffee though but loves pizza so going for the easy battles first!

I’d probably go pro as it can be used more easily as an oven too. And it is a little more versatile. So if gas ran out I could switch to wood and carry on.

I've got a pro, and usually recommended the small koda and spend the extra money on accessories. On the few occasions I've cooked food other than pizza in it I'm sure gas would have been just as good.

Carry on.
We're here for you when she changes her mind.

16" Koda Ordered...

As much as I've enjoyed perfecting the pan / grill method over the last few years I'm looking forward to being able to take it up a notch next spring!

I have a Karu and like many here generally keep it hooked up to gas for pizza. I do love it’s versatility though and use wood when cooking things like steak and vegetables. The only time (and it’s very rare) that I think I wished I’d gone pro is if I want to make bigger pizzas. The karu is compact (a great selling point as it’s easy to take camping) which means it’s the perfect size for making pizzas for one, but no bigger.

Need some back up so I can get myself a robot.

Its the right thing to do eh?

Ha, don’t take my word for it, I’m still in denial about espresso and trying to convince myself that pour over is more than sufficient. If I ever get to go back to work I have access to proper commercial espresso machines but sadly haven’t ever taught myself how to pull a good shot, I must remedy that!!!!

Keep forgetting to mention it, but I am ordering from this place https://www.adimaria.co.uk and its the best pizza gubbins I've found. Flour, Fior de Latte, DOP toms, the lot... You are meant to be a trade to buy but they dont appear to check.
£7 postage is a bit annoying so if anyone wants in next time just PM.

Are they meant to be trade? I used them over lockdown, when I guess they may have been less fussed; agree that they've got lots of good stuff. The postage is a bit annoying, but their prices are otherwise reasonable, so it's swings and roundabouts (and tbh we get otherwise spoiled with cheap postage - I'm only about 30 miles away from them, and it would cost me way more than £7 in time and petrol to do a pickup run. Might be tempted to try and cycle, but not sure I'd want to schlep bags of flour back!). I'd try and order early in the week if possible; my last order shipped over a weekend and I'm not sure how effective the cool pack was by the time it was delivered. Didn't get food poisoning though, so I guess I got away with it.

I thought they were but maybe I am wrong? Glad you haven't got it.
The Fior de Latte (pre cut) is head and shoulders above all the other stuff I've tried.
Currently doing the maths for cost per pizza to see if weekend pizzas at my local (The Coppermill @Fox) are financially viable.

Decided on the Ooni Pro in the end, thanks for all the helpful advice, hopefully I made the right choice.... Will find out in March!

Went for a 'calzooni' tm last night. Was awesome.

Tom sauce, mozz, parma ham and spinach.
Will add an egg next time and need to put a wash on top as the extra puff was on the verge of burning and will need another minute for egg cooking.

Pizza 1

1 Attachment

Anyone upgraded their ooni to a biscotto stone?

biscotto stone

Never seen or heard of this. Interesting! What are the proposed benefits?

Not really sure, but google says “heats up slowly” so I assume good heat retention. I’d imagine properties like heat at moisture retention makes a big difference when it comes to stones?

Also read that it’s the default stone in proper napoletan pizza ovens so must be good :)

Off down that habit hole...

You can get away with a stone thats hotter without roasting the arse out your pizza. Good upgrade for a oven if you dont have one.

So higher oven temp with less flame?

Aye essentially, if you have a effeuno pizza oven(The electric one) you can crank them out one after another and you won't burn the arse out of them compared to the standard.

They are decent, also you can buy them direct from the manufacturer to fit your oven too. Shipping is the worst part

Not bad for frying pan method. Garlic, rosemary and Marmite pizza bread.

1 Attachment

Italians everywhere!

1 Attachment