Wood Fired Pizza Oven

[StanSP]

@Hitesh yours is pretty damn good...

[Hitesh]

Got the Ooni Karu and once you get the hang of it then it's well worth it. And then getting the griddle pan for meats is also a plus! Key is getting the temp right and also the bases. Double 0 flour and letting the yeast work it's magic helps. Also using some lemonade in the dough makes them rise up nicely.

 

The one thing I need to crack is getting dough made in advance so no waiting around in between cooking them

[Bordersfox]

Thanks everyone.  I made a couple of Neapolitan tonight.  In torrential rain which really wasn't ideal but I'd made the dough.  

 

As others have alluded to the hardest thing was the wood burning element.  I was expecting a wet dough, pizza peel calamity but that was all fine. 

 

The actually issue was once the pizza went in and the door was off the pellets burnt so fiercely they burnt out and I then had to get them going again so I got an uneven crust, some areas had nice charred bits other areas were a bit pale, although they were cooked. 

 

I'm not sure with pellets it's possible to leave the oven door off as the amount that fit in the burner is paltry and they burn out so fast.  I'll try kindling next time I reckon.  

 

The pizzas were still not bad but a lot of room for improvement...

 

Can see me buying the gas attachment in about a month's time 😂