Ooni Pizza ovens

Shop deals on ebay
shop deals on amazon
Advertise with us
The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Alastair70 said:
Cooking in 5 minutes, I’m very excited.
Click to expand...
Oooh! I was cooking Saturday evening. Day later? Pizza Wars! Ooni vs Effeuno ...

Round One: Cooking in ... gawd knows, less than 30 minutes, I'm very exci... no I'm not (the anxiety kicks in ... in all going to go wrong ... noooo).

1709060523869.png


Well, that's lacking a certain charm. Ah well, may be I can catch up with the next?

Round two: 61% hydration, 61% Poolish (oooh, a coincidence), 48hr fermentation. Perfect corn... cornic... (what's one of them?). (My extra 24hr ferment has to be the winner, that and the extra 20% on the Poolish).

2-1/2 minutes, turn, and another 1 minute.

1709061364851.png


Okay, got to be honest. The base is pale, the flavour not right, and the crust's consistency is soft "chewy" (not "crisp"). This is the disadvantage of these ovens ... something slightly different and the whole thing goes to pot. And I've just opened a new sack of flour. That's enough of a change, though I coped with changes okay in the past (sour-grapes then?). When it does go right: The crust lofts twice as much ... big blisters form which cremate black and are paper-thin crispy (I like the crispy black bubbles, but my partner hates 'em). I'm beginning to appreciate those black blisters are a feature of these intense heat little electric ovens.

Back to drawing board. Turn up the top elements 20C? I'll give it another go (dough has been started for Friday).

I've been soundly beaten this time ... but I'll be back!
 
Last edited:
Finally got an oven (Karu 12g)and tried it last night with wood . Fir a First attempt wasnt bad albeit we bought ready made dough and sauce .
Next time we will make our own dough(Any recipes appreciated ) the sauce was Mutti which was good so may stick with that for the time being
 
stuarts said:
Finally got an oven (Karu 12g)and tried it last night with wood . Fir a First attempt wasnt bad albeit we bought ready made dough and sauce .
Next time we will make our own dough(Any recipes appreciated ) the sauce was Mutti which was good so may stick with that for the time being
Click to expand...
Honestly the Ooni recipe is pretty decent, it’s about 60% hydration which is still fairly easy to work with, also if you have a sour dough starter on hand it does make really good pizza (but not worth the hassle if you don’t also make bread with it in my view).

https://uk.ooni.com/blogs/recipes/classic-pizza-dough

It’s also worth trying a long slow ferment my approach these days is to make the dough on Tuesday and leave in the fridge until a couple of hours before I use it on Friday, also don’t be afraid to use plenty of salt in your dough. A classic simple pizza with fresh mozzarella a little salami and a glass of good red wine is one of life’s great pleasures.
 
Last edited:
stuarts said:
Finally got an oven (Karu 12g)and tried it last night with wood . Fir a First attempt wasnt bad albeit we bought ready made dough and sauce .
Next time we will make our own dough(Any recipes appreciated ) the sauce was Mutti which was good so may stick with that for the time being
Click to expand...
There are some great recipes for dough and suaces in Ken Forkish's Elements of Pizza book. It's worth noting his (and @obscure 's) point about 60% hydration in a wood fired oven. He also has techniques for cooking in a conventional oven with a grill, this takes a few minutes longer and can use a higher hydration.
 
stuarts said:
Finally got an oven (Karu 12g)and tried it last night with wood . Fir a First attempt wasnt bad albeit we bought ready made dough and sauce .
Next time we will make our own dough(Any recipes appreciated ) the sauce was Mutti which was good so may stick with that for the time being
Click to expand...
I've recently bought the karu 12 although have been making pizza in various ways for years.

As @obssaid the ooni dough recipy is good. Use the app to scale. A decent flour makes a difference though such as cuputo.

an easy sauce is to lightly fry some garlic in a good glug of olive oil before adding a tin of mutti pulpa and reducing a little. Tear in some basil and allow to cool.
 
Effeuno ovens are great so I copied it.

Big slab of refractory stone, oven on top, preheat for ½ hour. Wooden paddles for rising,handling & serving.
Breadcrumb or semolina.
Good yeasted dough, strong flour made mid afternoon for an evening sitting.
Brilliant.
 

Similar threads

chastuck
  • Locked
3 Vessel 100L Stainless Steel Brewing Setup For Sale
Replies
3
Views
15K
Tony1951
T
A
first time kegerator build
Replies
5
Views
9K
Fil
F
B
1 Barrel Brewery or 2?
Replies
11
Views
3K
BrewStew
B
J
You know you're a homebrewer if...
Replies
14
Views
2K
Bernie
Bernie

Latest posts

Back
Top