Pizza

One for all the toolheads

https://www.axminstertools.com/festool-pizza-cutter-109547

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because it's the most convenient?

Yep, I have the karu which does gas and wood and I haven't used wood at all since I got the gas adapter.

Wood is just a massive faff, someone has to manage it all the time and takes ages to cool down and clean up when you've finished. With gas you just bang it on forget about it for half an hour until its up to temp so you can just crack ongettimg everything ready.

Cheers @Nef & @Gewürzt

Yea I'm familiar with (bigger) wood fired ovens, not at all with these small / portable ones though.
When talking abut the latter, it's always wood pellets, right? I assumed that (and considering the small scale) makes it a lot less faff compared to real wood / big oven.
Gas surely is a lot easier of course!
What consensus is there regarding the taste of the pizza?

One for all the toolheads

haha, very nice 👍

Makes zero difference to taste due to such a small contact time with any smoke, and there’s little smoke anyway due to the temperature the wood burns at. Some of the newer and bigger oonis can run on solid wood rather than pellets IIRC.

Always in the oven, Either the Roccbox or the Dome. Prefer the dome now, its a great oven

Mine runs on real wood or charcoal but it's not like a big oven where you hit a temp and it retains heat you have to constantly dick around to keep it in the sweet spot from going out or burning the fuck out of everything. It's fine if you've got the time but of you're having pizza regularly gas is a no brainer.

Ah, this makes a lot of sense, thanks for clarifying 👍

Your bringing this model to my attention has meant I'm probably gonna end up getting this one too now for our new place...

thanks but also thanks

You're welcome ;)

It's massive.

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I plan on making a covered area where the green shed thing is so should be lots of room for the kamado and this

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If your doing that, you need a dome ;)

Gonna be epic!

...

Went to Sourced in Ludlow yesterday https://www.sourcedpizza.co.uk , had a Scandi Salmon and a Lahmucan washed down with some Hobson's Twisted Spire.

The Lahmucan shouldn't work from the description but it flipping does.

Definitely good to have 2-3 also

couldnt agree more. I have 2x cheapo wood ones for preparing and eventually launching. I use a thinner metal one to remove/rotate it once inside. this isn't the purist 'pizzaiolo' method but works well if the pizza oven isn't directly next to the prep area

Lahmucan

on the subject i would highly recommend anyone with a pizza oven (who eats lamb) to give these a go!

great video here outlining how easy it is - https://www.youtube.com/watch?v=XNskskqzqEM

You get away with it sitting longer on a wooden peel, metal not so much

Last night’s feast. Both ‘nduja and red onion. The one on the right admittedly could have left the over a touch earlier...!

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I'm ready! Seasoned the Ooni with an initial burn, the dough is proving.. it'll rain all day now.

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Looking pro setup!

Mediocre first pizzas coming up! (Ready to embrace the learning curve).

Day 2, these are numbers 4 and 5.. slowly coming together.

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Wow look great

Awesome! 👏