Got this with the new house. Still getting the hang of it. Son is here this weekend so he is going to fire it up. It’s a Portuguese wood fired pizza oven.

    Goodfella plus how much Smokey flavour can you impart in 90 seconds?

    Would say the difference is there but subtle. Is it worth it - definitely not if you are knocking out several pizzas one after another. Then, wood is a PITA. Also, clearing up afterwards is much easier with gas - no hassle of clearing out the fire box. All that said, there is something special about cooking with wood.

      7 days later

      Been taking advantage of the fine weather to smarten the pizza oven up, winter had not been kind to the cob. It always reminds me of a Greek church, I’m always tempted to stick a cross on top to complete the look.

        a month later

        Marinara mastery! Had a can of Fiammante San Marzano and the basil plant had bloomed so made some simple pizzas today.

        55% hydration dough, 0.3g yeast and 24h at room temp. Proved the dough for 20h and balled/proved for 4h more. Came out really nice.

        The Ooni went off the scale today, my thermometer tops out at 600c and the stone was reading ‘HI’ 😅 I had to actually cool it a bit to about 480.


          2 months later