Posted as a deal a while back at £99.99, saw it for £69.99 today at the Stockport branch, not sure if this is a national deal but might help someone out
9 comments
Cardillichio
11 Jul 171#1
Not bad for that price. I got it for £99.99, and had varied results with my pizzas. After a few uses the thermometer is covered with black tar from the smoke, so you can't see what temperature you have, which is key to cooking pizzas well.
alferg75
11 Jul 171#2
I had one of these as a wedding present and put it up last weekend. Made my first 3 pizzas Sunday and OMG! The taste is completely different to using abnormal oven. I love it.
VDisillusioned
11 Jul 171#3
I have a similar one by Hacienda, I think. It's OK, and it has made some superb pizzas, but it has also incinerated a few as well. The key is to have a supply of perfectly sized sticks and constantly monitor the fire during the cook, which makes it quite fiddly to get good results. I do keep meaning to get a 30x30cm unglazed terracotta tile from a tile shop so that I could increase the thickness of the cooking stone. Then I could use bigger fires, and get higher temps, with less risk of burning the pizza bottoms.
I do hanker after a proper brick pizza oven one day, then it would be much easier to keep the temperatures right.
The_Hoff
11 Jul 17#4
Uuni.
brendanego to The_Hoff
11 Jul 17#6
I'd love one, but out of my price range....
abigsmurf
11 Jul 17#5
How thick is that metal? My understanding was that you needed either thick cast iron or stone/brick for pizza ovens to keep the heat more even and constant.
VDisillusioned to abigsmurf
11 Jul 17#7
It's probably similar to the one we have, and so the metal will be quite thin. Because there is little thermal mass it relies on a good fire to maintain the right temperatures. It's not that hard to keep it at the right levels, once you've got the hang of it, just a little fiddly. For pizzas it's not a big deal because they cook so quickly, so you can get the fire just right for the short periods required. That said, I know I baked a large loaf in mine last year but I can't remember how I kept the fire right for long enough, too much Pimms that day I expect :smile: I do remember it was bloody good.
And it’s not just a lack of a thermal mass, which makes maintaining the right temperature very demanding. There’s also a complete absence of any kind of thermal insulation in this oven. So, the non-stop fire monitoring is the only way to keep the temperature at the right level.
You can find more about choosing the right pizza oven and cooking in wood-fired ovens here:
You can find some useful pieces of information about choosing the right pizza oven and cook in wood-fired ovens here:
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Opening post
9 comments
I do hanker after a proper brick pizza oven one day, then it would be much easier to keep the temperatures right.
G3 Ferrari G10006 Delizia Pizza Oven - 1200W in Red https://www.amazon.co.uk/dp/B002VA4CDI/ref=cm_sw_r_cp_api_.RszzbSC0SG8A
You can find more about choosing the right pizza oven and cooking in wood-fired ovens here:
You can find some useful pieces of information about choosing the right pizza oven and cook in wood-fired ovens here: