...yes, those and those in the similar price bracket.... < R9000 bracket. which in the > R9000 case the Koda and Cozee type oven will be the de facto choice.
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Homemade Pizza
ninjaman509
Senior Member
akescpt
Honorary Master
Haven't seen the Milex in a while so I think that it's off the market. The Trend looks awesome but it's a little spendy.
I think all gas pizza ovens require a steep learning curve, not just the back burners.
If I was looking to replace my Milex on a budget I'd look at the R3000 Bushbaby from Checkers.
SykomantiS
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What is your method like?Same problem
But as long as it tastes good
The other day we made pizza and the dough did something I didn't like, can't remember if it tore or got stuck to the work surface or what happened but anyway, I decided **** it, rolled it up into a ball and started kneading it again, which is something I never do.
The dough immediately became stretchy and malleable again and I was able to work with it without any issues and it was a lot easier to handle than anything else I've worked with before.
So I'm going to try it again next time we make pizza. I can't remember (or don't know) if I was always supposed to do that (or if I was not supposed to) and have just been a dumbass all this time for not doing it or what, but anyway.
Also, I don't know if this was mentioned anywhere or if anyone noticed, but recently, Checkers have started stocking Caputo 00 flour (one Pizzeria flour and one all purpose) as well as Caputo Lievito Dry Yeast.
My method? I take the room temp dough out of the proofing containers and drop it into a 20cm round cake tin with 50/50 blend of AP flour and semolina. Then I press it out to the edge of the tin, remove it, and stretch it out with my fists.
Then I just lay it down on a screen, prep it and cook. After a couple of minutes it pulls away from the screen so I lift it off and put it on the stone to finish.
Haven't seen any of those Caputo products yet at my local checkers. I only use about 20% 00 for my NY style dough - the rest is standard AP.
Paul Kemp
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Mix dough, stick it in a proofing container to rise overnight. In the morning split it into 250g balls, always keeping the same stretch side. Stick the balls back into the proofing container and then use that night. Stretch on semolina with about 1/2 its volume in flour(after @bwana mentioned the 50/50 mix). Typical method, press in centre and then stretch over fists.
My issue is that it’s too elastic so it loses size fairly quickly. Could be hydration or temps being a bit low still. In full summer the balls rise a lot further.
Using Caputo Pizzeria.
Got some sour dough going this week to give that a test.
Sorry, someone elseposted the correct link, its just the normal cadac pizza oven for R6k you get at takealot.
This one i assume?
Yea, doesnt look like its a around anymore.
So the Ooni Karu does look like they both use back lit technology.
The Cadac looks very similar also. Seems like the best alternative seems like ....another alternative I saw was the ALVA the one review on the ALVA was that it started malfunctioning after a couple uses.
Can you explain the trouble with the rear flame? you need to turn the pizzas? and it takes longer to get warmer, 30-40 min?
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ninjaman509
Senior Member
All of these small ovens will require turning the pizza. But if you are cooking Neapolitan "style" you have to be there anyway watching the pizza for 60-120 seconds. So turning it every 30 is a non issue. Just pull out on peel, give it a quarter or half turn and send it back inside
Because they are small and the stones are thin they heat up relatively quickly. I think all of the gas ovens should perform pretty much the same so get whatever is the cheapest. Someone here suggested the Bushbaby from Checkers is the cheapest.
When we bought our Milex's they were pretty much the only option other than an Ooni Koda at more than double the price in I think 2023. Then the local market got saturated and you have options.
The only thing I can say about the Cadac with the rotation stone is it will probably be difficult to launch a round (probably not very round if it's your first
) pizza onto a round stone. So just something to think about
What size pizza are you making with that amount of dough? I'm using 210g for a 10" and 280g for a 12" (which is basically the max size for my Milex).
I think the only difference in our prep methods is I cold proof mine after the bulk ferment for at least 36 hours.
As great as it sounds in theory I can't imagine the rotating stone being easy to use.The only thing I can say about the Cadac with the rotation stone is it will probably be difficult to launch a round (probably not very round if it's your first
ninjaman509
Senior Member
All the activity in this thread has encouraged me to dust off my Milex and make pizza this long weekend.
65% Hydration mixed on Friday evening. Forgot how "easy" it actually is to make this dough.
Need to practise making them round again lol
65% Hydration mixed on Friday evening. Forgot how "easy" it actually is to make this dough.
Need to practise making them round again lol
Interesting - and I'm in George for a few days...Ooni Koda 16 for R2k on FB Marketplace, seems to be a Cash Crusaders in George. Could be missing the rear leg, but still a bargain if the rest is in good working order.
www.facebook.com
If it was in the same town as me and I could test it, I'd probably snap it up at that price, even without the rear leg.Interesting - and I'm in George for a few days...
ninjaman509
Senior Member
Is that the aforementioned Koda 16?
That answers the question of the missing leg. It was long gone by the time I could get there.
Meanwhile - defrosting some dough for pizza tonight.
I still need to try this, my leftover dough usually ends up back in the fridge to be used a day or two (or three) later.