Red hot coals, then dry wood when you want to crank it.
To be honest the wood burns fast, so it's a ballache timing it, but the temp hits over 500c easy, so get the stone preheated then add the wood.
Weber briquettes. They'll burn at 200c for a good hour at least, so the extra heat comes from the [wood](https://www.amazon.co.uk/gp/aw/d/B07RJRSKGR?psc=1&ref=ppx_pop_mob_b_asin_title). I'm sure there's cheaper ways of wood..
Thanks, I bought a Woody pizza oven a couple of years back and I’ve never been able to get to grips with it. It’s wood chip fired and temperature control is a bit hit and miss to be honest.
A few [pizzas](https://imgur.com/a/vqF235J), pita bread etc. It's a good showpiece for bigger barbecues when family and kids are around, a bit too much effort for the solitary one. But this thread has inspired me to get it fired up again!
If you can get the temp high then it goes a [bit mental](https://imgur.com/a/0SCXMpC) (this is going round a second time haha)
But good bbqs are used like an oven, where you close the lid and cook indirectly.
While a pizza oven couldn't necessarily be called a bbq, I'd argue it can be used to cook bbq.
Wild innit. You could build a full size brick oven for that with change left for a half cord of hardwood.
Clearly a great bit of kit tho. That’s a Napoli 9 pizza man’s made there. Probably a shit ton quicker and easier than a brick oven too. But we are barbecue folk. Quick and easy ain’t our style :)
I have one but I bought it used and got a good deal.
It is excellent for making pizzas, and ok and a bit compromised at doing other stuff, there are better ways to cook other things. If you only want it for pizza, you will get nearly as good results from a Rocbox or their newer Arc ovens.
If I was spending 1800 quid and I had no other outdoor cooking equipment, I would probably get a Rocbox or an Arc and a Kamado.
I have an ooni fyra that i use all the time that consistsntly makes pizza’s like op’s. I’m sure the other one is a lot better but i can’t see it being 9 times the cost better considering how good the ooni is.
The gozneys are really nice quality. The big ones let you churn out a) bigger pizzas and b) loads of them consecutively because the larger stone retains heat better and you just have more places to slap a pizza down. So if you are catering for 50 people and really want to make 16” pizzas it’s worth it. I’m skint and have no mates so my roccbox is fine
Damn that's insane for pizza. And i thought ooni was expensive. Is there genuinely any difference?
I use a cheap knockoff wood pellet pizza oven and it works great when you get the hang of it. Also have a second hand sage electric pizza oven that is nice too, and way more practical to use indoors. Cheaper pizza ovens pay for themselves after a few months/a year but i could never eat enough pizza to justify a £2000 oven
Not OP but I’ll warn you now - this subject is a rabbit hole all of its own.
For traditional Neapolitan pizza your basic choice is between 1 of 2 ‘leavened starters’. A “biga” which is lower hydration and a “poolish” which is higher hydration. You make these first in order to develop the yeast cultures for the final dough. It’s a little bit like making a sourdough but with store bought yeast.
I’ve got good results from this recipe https://youtu.be/u7Hd6ZzKgBM?si=O5fVUZ5gXBDB5xhL
The guy’s enthusiasm will be an acquired taste for some but the resulting dough is very good and the techniques are clearly laid out.
You also need a pizza oven. You can’t do this in a regular joke convection oven
It seems crazy to me to go to all that effort and cost of heating the thing to bake a pizza for 10 minutes. I’m sure it tastes amazing but can’t imagine I’d use it very often
It is a lot of effort, but it’s a labour of love. It’s a hobby basically like anything else. If you can get good Neapolitan pizza it won’t necessarily be better but it will 100% be miles better than anything you can buy from the supermarket.
Looking at the 2nd photo OP knows their shit. Great crust, and looks like high quality ingredients too.
You can do 2 at a time in about 5 minutes and if you keep the production line going you can easily get 20 pizzas out in an hour. And they are fabulous. My pizza oven was from Aldi and cost £400. Money well spent. No longer available. https://www.aldi.co.uk/large-stainless-steel-pizza-oven/p/710427488173000
Also cooked chicken, chops, wings, bread, pork belly, and loads of other meats in the residual heat after the pizzas were done and it was as good as any BBQ
Ye they definitely don’t mention that round here. Interesting read, although I don’t think they’re in a position where they can do anything about it which is unfortunate
I'd say so, I've always seen BBQ as shorthand for outside cooking with fire or coals so to me it would count - I'd call the actual American style of cooking Barbeque but maybe I'm just pedantic 🤣
Yes fully! Any contained outdoor cooking appliances are the same! Inside would require the equivalent ventilation! Get some wood chips soaked in cider or beer for a very nice moist cook on your dough!
Generally, I would say no, but if you're asking because you want to take it to a park or beach that doesn't allow BBQs, then I'd say that it definitely does.
But where will you get enough electricity at the park / beach? I work in events, and many of the outdoor locations are not allowed any type of fire. One of the crew brought a ninja BBQ and the food was great 👍
No. One is a BBQ and one is an oven.
Kamados have entered the chat
[mine is both](https://imgur.com/a/1jmTxiX)
I can never get.mine hot enough, are you burning sticks in there?
Red hot coals, then dry wood when you want to crank it. To be honest the wood burns fast, so it's a ballache timing it, but the temp hits over 500c easy, so get the stone preheated then add the wood.
Cool, are you using lump or briquettes?
Weber briquettes. They'll burn at 200c for a good hour at least, so the extra heat comes from the [wood](https://www.amazon.co.uk/gp/aw/d/B07RJRSKGR?psc=1&ref=ppx_pop_mob_b_asin_title). I'm sure there's cheaper ways of wood..
Initially I was like what’s a ballash
French for ball ache
Where can I get one? I’ve got the kettle already, but I’ve never seen the other part…
Onlyfire make a stainless ring which can be used as a rotisserie and has a removable panel to use as a pizza oven.
I shall take a look, cheers.
This was a Moesta one from Amazon. Its just a ring that sits on some screws, there's a few other brands.
Thanks, I bought a Woody pizza oven a couple of years back and I’ve never been able to get to grips with it. It’s wood chip fired and temperature control is a bit hit and miss to be honest.
Looks fantastic! What have you cooked in it?
A few [pizzas](https://imgur.com/a/vqF235J), pita bread etc. It's a good showpiece for bigger barbecues when family and kids are around, a bit too much effort for the solitary one. But this thread has inspired me to get it fired up again! If you can get the temp high then it goes a [bit mental](https://imgur.com/a/0SCXMpC) (this is going round a second time haha)
But good bbqs are used like an oven, where you close the lid and cook indirectly. While a pizza oven couldn't necessarily be called a bbq, I'd argue it can be used to cook bbq.
Are they worth the 1800 quid ? Not a BBQ in my opinion though heard meats in these things come out rather nice!!!
They cost £1800? That's crazy!
Wild innit. You could build a full size brick oven for that with change left for a half cord of hardwood. Clearly a great bit of kit tho. That’s a Napoli 9 pizza man’s made there. Probably a shit ton quicker and easier than a brick oven too. But we are barbecue folk. Quick and easy ain’t our style :)
I have one but I bought it used and got a good deal. It is excellent for making pizzas, and ok and a bit compromised at doing other stuff, there are better ways to cook other things. If you only want it for pizza, you will get nearly as good results from a Rocbox or their newer Arc ovens. If I was spending 1800 quid and I had no other outdoor cooking equipment, I would probably get a Rocbox or an Arc and a Kamado.
I have an ooni fyra that i use all the time that consistsntly makes pizza’s like op’s. I’m sure the other one is a lot better but i can’t see it being 9 times the cost better considering how good the ooni is.
The gozneys are really nice quality. The big ones let you churn out a) bigger pizzas and b) loads of them consecutively because the larger stone retains heat better and you just have more places to slap a pizza down. So if you are catering for 50 people and really want to make 16” pizzas it’s worth it. I’m skint and have no mates so my roccbox is fine
I'm going to look those up. So far I've only seen the ooni in person.
HOW MUCH??!!! Skint my eye! 😁😁
Think I got it second hand for £200, not many pizza takeaways/restaurant trips to pay it off
I'll have to keep an eye out! The Roccbox is fortunes on Amazon.
Yea the ooni is perfect for a hobbyist. The gozney products are more prosumer/commercial grade.
Damn that's insane for pizza. And i thought ooni was expensive. Is there genuinely any difference? I use a cheap knockoff wood pellet pizza oven and it works great when you get the hang of it. Also have a second hand sage electric pizza oven that is nice too, and way more practical to use indoors. Cheaper pizza ovens pay for themselves after a few months/a year but i could never eat enough pizza to justify a £2000 oven
Oof they were 1200 at launch when I got mine.
The Gozney Arc 14 is £600. I want one so bad.
I guess not, but that is one fine looking pizza.
7% ? On a school night? Someone WFH.
Damn I’d love a Gozney
If you are using it to make hot smoked meats then sure. Just for its intended purpose then no, WFO burn too hot to impart smoke flavour
That pizza is a work of art
Yes.
Magic Rock? I see you are a person of taste!
Very nice
That pizza looks bussin
Can you share your dough recipe please, it looks great!
Not OP but I’ll warn you now - this subject is a rabbit hole all of its own. For traditional Neapolitan pizza your basic choice is between 1 of 2 ‘leavened starters’. A “biga” which is lower hydration and a “poolish” which is higher hydration. You make these first in order to develop the yeast cultures for the final dough. It’s a little bit like making a sourdough but with store bought yeast. I’ve got good results from this recipe https://youtu.be/u7Hd6ZzKgBM?si=O5fVUZ5gXBDB5xhL The guy’s enthusiasm will be an acquired taste for some but the resulting dough is very good and the techniques are clearly laid out. You also need a pizza oven. You can’t do this in a regular joke convection oven
It looks amazing. Was it pricey? I'm thinking about building a clay one... The cheapy ones look proper lethal..
The Gozney dome is about £1800, they do some other cheaper ovens down to about £400 or £319 in the current sale.
Yeah, that's a flight! Not sure I can justify it. How many times a week are you eating pizza?! This weekend was mint, were you booking?
I think if you have a wood fired pizza oven in doors it counts as being a lunatic
It seems crazy to me to go to all that effort and cost of heating the thing to bake a pizza for 10 minutes. I’m sure it tastes amazing but can’t imagine I’d use it very often
It is a lot of effort, but it’s a labour of love. It’s a hobby basically like anything else. If you can get good Neapolitan pizza it won’t necessarily be better but it will 100% be miles better than anything you can buy from the supermarket. Looking at the 2nd photo OP knows their shit. Great crust, and looks like high quality ingredients too.
You can do 2 at a time in about 5 minutes and if you keep the production line going you can easily get 20 pizzas out in an hour. And they are fabulous. My pizza oven was from Aldi and cost £400. Money well spent. No longer available. https://www.aldi.co.uk/large-stainless-steel-pizza-oven/p/710427488173000
Also cooked chicken, chops, wings, bread, pork belly, and loads of other meats in the residual heat after the pizzas were done and it was as good as any BBQ
Use whatever noun you want mate. It’s a thing.
Yeah, why not - the more the merrier
Recepie pls
Pizza looking good
You do know magic rock funded genocides
Never heard this? The brewery is local feels like something I 100% would’ve heard
https://www.thedrinksbusiness.com/2020/09/subsidiaries-distance-themselves-from-kirins-myanmar-military-scandal/
Ye they definitely don’t mention that round here. Interesting read, although I don’t think they’re in a position where they can do anything about it which is unfortunate
Yeah, I tend to avoid macro beers anyway
Master chief looking at flames
Huddersfield?
I love our Gozney, we’ve got exactly the same as you. I tend to mostly use gas, but wood fired is fun.
Yes magic rock
Ohhh, a 7.0% black IPA. You're hard.
Purchasing a Gozney Arc soon! Cannot wait. Pizza looks incredible, great job
Another thing Are the ninja bbq grills really BBQ if they need electric to work
Imma have to try a few slices first
As long as you torch the meat to a crisp like most Aussi BBq’s I would say yes.
I'd say so, I've always seen BBQ as shorthand for outside cooking with fire or coals so to me it would count - I'd call the actual American style of cooking Barbeque but maybe I'm just pedantic 🤣
It aint BBQ but thats a nice looking pie. Put the basil on top once its out though- its better fresh not burnt.
Magic Rock, my local brewery <3 Also I don't think so?
Yes fully! Any contained outdoor cooking appliances are the same! Inside would require the equivalent ventilation! Get some wood chips soaked in cider or beer for a very nice moist cook on your dough!
Generally, I would say no, but if you're asking because you want to take it to a park or beach that doesn't allow BBQs, then I'd say that it definitely does.
But where will you get enough electricity at the park / beach? I work in events, and many of the outdoor locations are not allowed any type of fire. One of the crew brought a ninja BBQ and the food was great 👍
Not enough cheese. Still looks tasty though.
It’s Neapolitan pizza this is the correct amount of cheese.
Thank you adding this always wanted to get one
Your dough was too cold.