Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Indoor pizza ovens


lindag

Recommended Posts

Having very much enjoyed our low cost very basic pizza oven  (highly recommended for those with limited budget or space):

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pizza-Oven/dp/B002VA4CDI/ref=sr_1_3?crid=387KNIJRJHMRY&keywords=g3+ferrari+pizza+oven&qid=1701096690&sprefix=G3+f%2Caps%2C110&sr=8-3&ufe=app_do%3Aamzn1.fos.23648568-4ba5-49f2-9aa6-31ae75f1e9cd

 

We decided that after 10 years it was time to move on, especially with Ooni launching a model that can be used in the kitchen.  Our climate really doesn’t suit outdoor cooking, we didn’t light the barbecue once this year (that said, last year was entirely different with long spells of extreme heat).  In the end we invested in the Breville Pizzaola and the results are just amazing.  It took a while to master the technique of transferring from peel to oven, we had a few odd shaped pizzas in the early days, otherwise the results are just stunning.  
 

So far we have only made basic, Neapolitan style pizzas.  Very much looking forward to trying other things including focaccia and pan baked pizza. 

  • Like 3
Link to comment
Share on other sites

  • 1 month later...

I got one of these for Christmas.  The stone is made of granite, I see some people have a similar one.  I read some reviews that said the pizza dough stuck like crazy to the stone.  Any suggestions for how to prevent this without using so much flour it could possibly start a fire?  Could you use parchment paper to place the pizza on the stone then slide the parchment from underneath the pizza once the dough has set, possibly after a few seconds?  Given the high temperature, will this cause a fire?

20231228_114923.jpg

Edited by ElsieD
Added picture (log)
  • Like 1
  • Thanks 1
Link to comment
Share on other sites

I had a small piece of dough in the freezer left from making buns earlier this week so decided to bake it up.  Oven was at 800F.  I had floured the peel. Getting the dough off the peel and onto the stone was a bugger.  Finally, I just plopped it on there.  3 minutes later it was done.  It just had pizza sauce and some mozzarella cheese on it.  Parts of it burned, too close to the heating element, I guess.  But, the crust was wonderful. I think it's going to take a time or 10 to get the hang of it.  I'm re-thinking the parchment paper bit.  It works fine in my regular oven on the baking steel but not too sure what it will do at 800F.

  • Like 2
Link to comment
Share on other sites

My first pizza attempt using the pizza oven.  My takeaways:  I need to practice my shaping skills, I used too much cheese, follow the baking instructions as opposed to "winging it" don't use so much cornmeal under the crust.  Other that that, we were really happy with the crunchy, nicely baked crust.

20231229_184850.jpg

  • Like 6
  • Delicious 1
Link to comment
Share on other sites

20 hours ago, ElsieD said:

My first pizza attempt using the pizza oven.  My takeaways:  I need to practice my shaping skills, I used too much cheese, follow the baking instructions as opposed to "winging it" don't use so much cornmeal under the crust.  Other that that, we were really happy with the crunchy, nicely baked crust.

20231229_184850.jpg

 

Nice looking pizza.

I was tempted to buy that appliance (rather than use the propane BBQ during the winter taking forever to get to heat and using up a lot of propane).

My big concern was if the stone is replaceable if it cracks. The company had no info on replacement stones on their website.

 

'A drink to the livin', a toast to the dead' Gordon Lightfoot

Link to comment
Share on other sites

3 hours ago, Senior Sea Kayaker said:

 

My big concern was if the stone is replaceable if it cracks. The company had no info on replacement stones on their website.

 

Good question.  I just wrote to them and asked them.  I'll let you know what they say.  I suppose one could replace it with a custom cut baking steel.

  • Thanks 1
Link to comment
Share on other sites

Tried calzones tonight.  I need to roll my dough thinner as they got singed a bit on top.  They sure were good though.  They were filled with pizza sauce, ricotta, mozzarella and pepperoni.  The tops were brushed with oil and sprinkled with parmesan.  Baked for 4 minutes @600F.

20231231_180521.jpg

  • Like 2
  • Delicious 3
Link to comment
Share on other sites

×
×
  • Create New...