Pizza

Posted on
Page
of 225
  • The willpower not to eat one or two or three whilst cooking the others.


    1 Attachment

    • inconceivable_princess_bride.gif
  • They look great, fab consistency

  • Thanks! I ate one in the sun, with a beer, then I had ice cream and now I’ve got this to deal with. Life really is all about balance isn’t it.


    1 Attachment

    • 5FEA84D5-D3B2-4144-82F7-E6210B6A689F.jpeg
  • Isn’t that a massive CO issue indoors?

  • Is that why he is hallucinating a mess? Looks about as tidy as when i start making pizzas not finish

  • Ha. Clearly high AF. No mess at all.

  • Burning gas in a kitchen? Who would ever?

  • Someone with a cooker hood above it?

  • Or maybe a back door open.

  • You’d be amazed at how many cooker hoods vent to nowhere and are only designed to pull the air through the filter to prevent stuff getting sticky rather than actually extract the gasses.

  • The real issue with using a pizza oven inside is the heat, not to CO as long as you’ve a window open that is.

  • Finally pushed the button on a Koda 12 after years of deliberation! Flash sale and pics of tasty pics on this thread pushed me over the edge. Couldn't stretch to the 16. Looking forward to jumping head first into the rabbit hole. I'm sure I'll be pestering the lot of you with n00b questions very soon!

  • I’m starting to come around to the idea of getting an Ooni.

    How quickly do they rinse through the gas?
    I bought a space heater for my garage while I was working on it through winter, it went through that gas like there was no tomorrow though. Do the ovens use it up at a similar rate?

  • from here: https://support.ooni.com/en_us/categories/ovens-and-gas-burners-SJkILO3zi

    there is a page for each oven and under fuel for that oven you'll see something like this...
    https://support.ooni.com/en_us/how-much-fuel-will-my-ooni-karu-16-use-S15R0COfo

    seems it's roughly 0.5kg per hour.

  • will definitely be getting a second bottle when we're in the new place to make replacements less stressful.

  • Thanks, I’d had a look at those numbers, would you say they closely match up to real world use in your experience?
    0.5kg per hour isn’t too bad, but I wondered if Ooni slightly exaggerates them.

    The koda 16 is reduced to £350 on the Ooni website right now, tempted by that. Has anyone seen them for less?

  • I'd be very wary of any other place than ooni themselves selling ooni's for more than 30% off rrp tbh.

  • It's worth bearing in mind the warm up time (as that'll likely make up a significant portion of how long it's on for). I normally run mine for around 15-20 mins or so to get the stone up to temp and then am cooking for 10 mins or so. Still on the original 13kg tank that I picked up 2-3 years ago. But probably only used it 10-20 times in total.

  • Still on the original 13kg tank that I picked up 2-3 years ago. But probably only used it 10-20 times in total.

    Thanks, that’s useful info. I realistically would probably only be using it say 4 or 5 times a year over the warmer months.
    I’ve got at least half a 20kg tank of gas sitting left over from the space heater.
    I’ve convinced my self.

  • The roccbox, doesnt pump out as much heat as you think.

  • Good to know, I’m thinking of firing up the ooni in the garage when it’s too cold outside.

  • Will it be significantly different to a gas fire? We used to run ours inside all the time when the house was more of a building site and had no heating

  • My gas bottle has been neeeeeearly empty for about the last 10 cooking sessions (roccbox). If you can tip it up and down and still feel liquid sloshing you’re good.

    Cooking inside with it - as long as you’ve got plenty of ventilation you’re fine. It deliberately doesn’t burn clean which means CO risk but if you’re saturating the space with fresh air there’s no worries. The heat at ceiling level is nothing to worry about. You could get soot on the ceiling - mine turns the cobwebs black which is handy.

    LPG is heavier than air so if it’s leaking it will collect at floor level so open a door rather than a window. Don’t stub your fags out on the kitchen floor you dirty bastard.

  • I forgot to mention if anyone is like me and needs a timer to track how long the pizza has been in and when you should probably be turning it I picked up one of these...

    https://www.amazon.co.uk/dp/B09YRP7KS6?psc=1&ref=ppx_yo2ov_dt_b_product_details

    the little stand clip is pants but the display is great for having setup next to the oven and just hitting start to time when you start heating it up and when you chuck a pizza in.

    like most timers the buzzer is annoying as fuck but for counting up rather than down that's not a problem.

  • Post a reply
    • Bold
    • Italics
    • Link
    • Image
    • List
    • Quote
    • code
    • Preview
About

Pizza

Posted by Avatar for nuknow @nuknow

Actions