Pizza

i think you and mick have probably talked me around, i just wasn't sure if it was my inner #buyer wanting to get the ooni one or if it was actually nice (but a lot pricy).

It's properly sturdy. Clattering it about to roll it across block paving between the place I use it and the place I store it doesn't make me think it will shake apart anytime soon even with the oven on top.

I use a pair of Stanley sawhorses and a chunky bit of hardwood worktop offcut. Good height and dead solid.

Exciting!

still haven't ordered the table as i didn't want hassles with bank holiday messing things up with deliveries somehow. probably order on tuesday.

has anyone got the pizza door accessory that is half glass and is supposed to keep the temp more stable for gas cooking?

I forsee mine being used for banging out multiple pizzas in a row when we have guests which is meant to be easier as the temps dont vary as much because you dont have to keep opening the whole door but it will take longer to heat up from cold

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Wahey!

That half door sounds great when using gas. Please buy and test this for me, kthxbai.

I just picked up 28kg of kiln-dried silver birch mini logs from a local log place for £20 so this weekend will be wood-fired.

It was a treat bringing the oven inside tonight as it was chucking it down. It halved my cooking time being able to shape a base while the last one was cooking.

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We braved it in the rain with wood fire..

-Vegan meats, jalapeños, homemade dandelion honey.

-Serrano ham, homemade wild garlic pesto, capers, basil, oregano.

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Errr, not worried about the carbon monoxide?

No, I’m recklessly irresponsible.

Errr, not worried about the carbon monoxide?

Pizza looks banging though, quality last meal.

Had a lovely deep sleep straight after.

Here’s a kickstarter electric thing which claims high enough temps for Napoli style pizzas - thoughts?
https://www.kickstarter.com/projects/qubestove/qstoves-electriq12-the-versaitlle-12-electric-pizza-oven

Neapolitan...

Neapolitan...

Intrigued by the start up time and the power draw.

Lighting the oven for the first time in a couple of years. Obviously started raining immediately

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Ooni do an electric one so seems possible.

If we had more room in our kitchen I might be tempted.

£189 for a Koda 12?

This is too good to be true, isn't it?

URL/Company called Brown and Meadows but all logos are missing the 'and'
Homepage full of placeholders items
Phone number just a '+44'
Email address a gmail account with a different generic brand name to the actual site
Entire available stock consists of 3 pizza ovens and a curling iron

I wouldn't be taking my chances personally. Is this the sort of thing you could rely on your credit card company to issue a refund for if it all goes tits up?

There's a few out now that do it. Effeuno is great although the price is up massive since I bought ones.

Thanks, I can always dream.

Pretty much what I thought - it's very duck smelling.

I've pulled the trigger on the Ooni Koda 12 from Lakeland in any case.

And now I'm looking at hacks & mods - I may get my local smith to make a shelf extension & hatch like this:

All y'all caputo fans - how does it compare to boggo strong or very strong bread flour?

I'm a bit loath to buy yet another type of flour, and I'm not sure I have anywhere to store it.

Caputo red is stronger than blue, red holds it’s proof longer than blue, blue is better for getting a more authentic feeling Neapolitan with a delicate and soft crust that isn’t chewy.
I’ve probably made better pizzas with blue but prefer red for ease of use.

Better and more convenient than the 400kg wood fired monstrosity i built at my old house.

Would recommend the largest size.