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
illbeback61
14 Jul 17#9
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:
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.
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....
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.
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.
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.
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Opening post
9 comments
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:
G3 Ferrari G10006 Delizia Pizza Oven - 1200W in Red https://www.amazon.co.uk/dp/B002VA4CDI/ref=cm_sw_r_cp_api_.RszzbSC0SG8A
I do hanker after a proper brick pizza oven one day, then it would be much easier to keep the temperatures right.