Might be worth having a quick look into pricing/availability on gas locally too so you can factor it all in.

I know round here recently some shops were limiting gas to refills only and new containers weren’t being sold.

JammyDodger

I do similar but have a Silverwood baking tray made for an Aga, it’s extra thick aluminium that I put in the oven at max temp to preheat. I make the pizza on a thin baking tray that I use as a peel and just slide from the prep tray to the hot one. I take the preheated one out the oven briefly as it makes it easier to transfer.

    My advice is don’t buy anything that isn’t Ooni or Rocbox. I own the original pellet Ooni, however I will eventually get round to buying a Gozney Rocbox to cook with gas as pellets add nothing but extra work. If you can justify it, buy the Gozney Dome which is endgame and then never buy another outdoor oven.

    Either way I’d say treat this like home espresso aka a hobby, it took me a good while improve technique and consistently turn out decent pizzas. I’ve burnt a lot of pizzas at 500c and had a lot of bases stick and become disasters!

    I really rate this book for dough recipes, the overnight proved doughs are much easier to handle and stretch

    The weather over here isn’t always condusive to outside pizza ovens so ooni have come up with this…for indoor and outdoor use and from all the reviews I’ve seen on YouTube it seems as good as gas or wood fired pizza ovens, and just as quick to cook a pizza (90 seconds to 2 minutes). Only thing missing is the taste of smoke, oh and you have to be satisfied with 12 inches.


    Found the 16 inch gas only Ooni for £435. Think that’s what I’ll go for

      dutchy101

      That’s exactly the one I’m going to get also. I forgot to say you get the added benefit of sort of two fuel rails on the 16. It’s like a right angle rail so the flame is on two sides.

      Also whilst I wouldn’t recommend indoor use, you also haven’t got to worry about a chimney on the Koda 16.

        We have the Koda 16 and its great.

        I also noticed a big difference in using decent ingredients (similar to coffee!) and currently use Mutti tomatoes and Caputo flour although we have used others.

        Also you need a ‘peel’ - the perforated metal ooni is pricey but works well for us.

        Then (similar to coffee!) there’s more accessories to buy - lazer thermometers etc

        Enjoy!

        Yeah another vote for Caputo flour! The Pizzeria flour is great for the dough and the semola for shaping the pizza and getting it into the oven. Also far easier to clean up than regular flour.

        Fave tomatoes are either La Fiammante or Casa Marrazzo.

        Another +1 to gas. Game changer getting the gas conversion for my Ooni.

        And yes it’s great making your own dough but the frozen ones that come in box of 2 in supermarkets are very good for emergency or for just a couple of pizzas and with good ingredients on top and cooked well it’s hard to tell vs hand made. Still hand make for big pizza parties.

        I would like to upgrade to get a better shape and less issues with wind.

          simonc I would like to upgrade to get a better shape and less issues with wind.

          It sounds like you may be having too many carbs?

          Decent DE1 • Mazzer Philos

            Ooni 16 inch gas oven currently reduced to £425 in Lakeland. I get a 15% student discount through work so it’s £360. Trigger pulled.

            Got a 16 inch paddle off ebay for £22.

            All set. Absolute result

            Enjoy Dutchy! Don’t forget to show us the results 🤤

            (ps Captuo is now available on Ocado - in the past I’ve had to drive round the country or split 25kg bags & as above La Fiammante San Marzano tomato’s are 👌)

            5 days later

            Great looking pizzas particularly as it’s the first time you’ve used the oven! Think my first ones looked like burnt toast 😂

            Thanks - i must admit the oven is a bit of a dream to use. I watched a couple of very quick YouTube videos before using it and very pleased withthe results.

            Full disclosure, I didn’t make the dough or sauce myself - I used this for the base (probably works out quite expensive at £2.40 each compared with making your own but very impressed with it and would happily use again - takes a lot of tge effort out of it):

            And this for the sauce: