Since moving house recently, our Ooni has been sitting neglected on the patio so been forced to rely on bought pizza which, generally, I dislike. Came across Crosta and Mollica range - for bought pizza, they’re much better than anything else IMO.

Son has a friend stopping Tonight so he chose a local Italian restaurant for takeaway pizza

Absolute shite

One slice rest is going in the bin

Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

Amazed how bad pizza can be in UK. IMO cardinal requirements are: wood fired oven, double zero flour, buffalo mozzarella and San Marzano tomato sauce. Luckily, we’ve got a pukka pizzeria who also deliver. I always go for the Margarita and never disappointed.

After a long time on the fence I am going to pull the trigger on an Ooni and come down the pizza making rabbit hole.

My question is - how often do Lakeland run the 20% off deals? I am willing to wait to save a little extra over the 10% discount I can get direct from Ooni.

Niche Zero

Niche Zero

  • Emc2 replied to this.

    It seemed like a very short deal when I nabbed mine. Seemed to go back up to full price after a couple of days

    Ando fairly regularly. The codes are often posted on the Ooni UK Facebook group. If I get a voucher, I can send it to you.

    • Ando replied to this.

      Emc2 That would be magic, thanks. I sacked social media a few years ago so miss out on stuff like that

      Niche Zero

      Niche Zero

      2 months later

      Great 30% discount code for Black Friday for Ooni on their website if anyone’s interested: PRO-OONI-BLACK-FRIDAY

      My brother’s just bagged the 16 inch gas oven for £350 with this

      Late comer to this discussion. I built an oven about 15 years ago and while I love it, there is absolutely nothing wrong with the small gas or pellet options. I’ve used them at friends’ places and they certainly have aspects that improve upon the “real” thing. Quicker heat up time, easier to control temperature and less environmental impact to name a couple advantages. I’ve also never understood the debate about the flavor of wood smoke in a large pizza oven. The temperatures are too hot for aromatic smoke, not to mention the height of a dome generally eliminates smoke reaching anything on the oven floor.

      Of course, a big oven is great for feeding crowds and it’s much easier to roast a whole chicken, make a large dessert or overnight a pot of Italian beans.

      Bought a gas burner for my Ooni Pro. It’s convenient to use if you’re baking back to back but it doesn’t get as hot as using wood.

        Systemic

        That’s surprising. I would think that’s more of an insulation issue than a fuel issue, but they’re both variables on the same side of the equation. Are the gas burners really small?

        The advantage (and disadvantage) of a big brick oven is that the amount of insulated mass retains heat really well. Takes forever to heat up though. I plan on 2 hours of lead time before cooking in my oven, but it will still be warm the next day.

        If I had the money I’d get the best of both worlds and get the Gozney Dome - big enough to bake bread or a roast chicken but small enough to heat quickly. Looks cute like a baby full size Gozney too 😂

        My friend also had the same issue with the gas burner on his Rocbox not getting up to as high temperatures. Having said that, having used his Rocbox I now prefer a slightly lower temperature to bake at.

        5 days later

        I just cooked a pizza from scratch for the first time in my oven (290C). Fantastic.

        The pizza dough was so much easier to do than I expected. Just throw it in a bowl, mix and let sit for 12+ hours.

        a month later

        Has anyone tried both the Ooni Koda 16 and 12?

        I’ve had enough of faffing with the Fyra I have.

        Amazing pizza under the perfect conditions but can be frustrating to keep it burning consistently, especially in any kind of wind.

        So I’m going to buy a Koda and use gas. I’m not hugely fussed about the larger deck for bigger pizza but I notice the 16 has an L shaped burner vs a straight single burner on the 12. What I’m wondering is whether this benefits the cooking at all, other than making it quicker?

        The trade-off is that it’s quite a bit larger (obviously) and I’ll probably be storing it indoors so the 12 will be much easier to store.

        La Marzocco Linea Mini - Mazzer Philos

        Ikawa Roaster

        Never used the 12 but love my 16. Think it’s good to have the extra width for better accessibility for the pizza, plus you can maje bigger pizzas obviously. The L shape burner means only one turn is necessary too

          dutchy101

          Thanks yeah definitely leaning towards the 16. Do you leave yours outside or pack it away?

          La Marzocco Linea Mini - Mazzer Philos

          Ikawa Roaster

          dutchy101

          Nice yeah I had the cover for the Fyra.

          I think I’ll go with the 16, I’ll regret it if I get the 12 I reckon.

          La Marzocco Linea Mini - Mazzer Philos

          Ikawa Roaster