First 'Ooni' Pizza!!

[Woodster]

:text-goodpost:

Thanks. I’m sure I’ve done this at least once before but I can’t remember how it turned out. It must have been long before I got the Ooni so I’ll have to try it again. It stands to make sense it would add more flavour, I wonder how fluffy it will be though.

I’ll pass on the “Sauce” though. All down to personal taste again but I use Vito’s recipe of san marzano tomatoes, a little oil, salt and a couple of basil leaves.

[youtubessl]9Ikknmv3DYg[/youtubessl]

 

[Woodbloke]

Having just 'negotiated' the hordes of shoppers in Tesco and WR (I'm usually in and out of both by 9am) I spotted an Ooni 'Sizzler' ci pan thingie in WR, with a detachable handle, so on impulse I bought one. The Ooni 'book of words' seems to think that they're the dogs wotists for cooking other stuff in the oven apart from pizzas.

Anyone used a 'Sizzler' or similar and is it worth a punt for say, chicken breasts, burgers, steaks etc? I haven't unpacked it from the carton and have kept the receipt so if I get the 'thumbs down' this evening from SWIMBO when she get in from work, it'll be going back to the store next week for a full refund - Rob

 

[Woodster]

I’ve seen those Rob. Let us have a review once you’ve used it. I like steak well done so I doubt it would work for me without burning the outside? I’d be interested to see how Chicken works out though if you try it.
I don’t need an excuse to buy new tools - even if they are cooking ones. :lol:

 

[Woodbloke]

I’ve seen those Rob. Let us have a review once you’ve used it. I like steak well done so I doubt it would work for me without burning the outside? I’d be interested to see how Chicken works out though if you try it.
I don’t need an excuse to buy new tools - even if they are cooking ones. :lol:

Will do, provided I get the 'green light' I suspect that the fierce 400-450deg C heat isn't required so I reckon a cooler temp which is regulated by the chimney damper ie; it's closed or partially closed off - Rob

 

[Woodster]

Apparently they use something called a “sizzler” in my local Indian Restaurant when I order a Chicken Tikka.

Edit: I wish you hadn’t bought this topic up Rob as I’ve just seen this! :lol:

https://uk.ooni.com/blogs/recipes/the-w ... ed-by-ooni

Sounds delicious. bscene-drinkingcheers:

 

[Woodbloke]

Apparently they use something called a “sizzler” in my local Indian Restaurant when I order a Chicken Tikka.

Edit: I wish you hadn’t bought this topic up Rob as I’ve just seen this! :lol:

https://uk.ooni.com/blogs/recipes/the-w ... ed-by-ooni

Sounds delicious. bscene-drinkingcheers:

Those are some steaks! Don't see those in Waitrose :lol: - Rob

 

[Malc2098]

Down 'ere in Devon, you can get a Chicken Tarka.


It's like a Chicken Tikka, but a little 'otter.

 

[Woodbloke]

Down 'ere in Devon, you can get a Chicken Tarka.


It's like a Chicken Tikka, but a little 'otter.

Appalling Malc, disgraceful in fact :lol: - Rob

 

[AndyP]

Awful, Malc, brings back memories of Tarka and Ring of Bright Water, recently bought both books for my daughter.

 

[Woodster]

This one turned out nicely.

 

[Woodbloke]

I’ve seen those Rob. Let us have a review once you’ve used it. I like steak well done so I doubt it would work for me without burning the outside? I’d be interested to see how Chicken works out though if you try it.
I don’t need an excuse to buy new tools - even if they are cooking ones. :lol:

Will do, provided I get the 'green light' I suspect that the fierce 400-450deg C heat isn't required so I reckon a cooler temp which is regulated by the chimney damper ie; it's closed or partially closed off - Rob

I got the 'red light' so the 'Sizzler' has been returned to WR - Rob