Pizza! Pizza! Pizza!

janplank said:
See the price is R4k on TA now. Have you received yours yet?
Click to expand...
I wish I didn't know that I could have waited a week and saved R500 :ROFL:

I have received it yes. Haven't used it yet unfortunately. From a quick unboxing first glance it looks well made. Couldn't find sharp edges.

Will definitely report back here with pictures once I've used it
 
janplank said:
How thick is the base/stone?
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No sure, will measure when I get home. Probably 15-20mm. I do have some insulation material that I might add underneath the stone. Material that I bought with a DIY oven in mind that I haven't used yet.

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Also looking for an infrared thermometer gun. I feel like the Ooni one is just a rebranded generic? Could be very wrong.

Looking at the ThermoPro TP30 as I am very happy with their other temperature monitoring tools I use for smoking.

www.mantality.co.za

ThermoPro Digital Infrared No-Contact Laser Thermometer Gun

Highly accurate: Designed with the latest thermopile sensor technology, to allow infrared laser thermometer gun to provide the highest accuracy up to ±1.5%; Improve the accuracy of the ir thermometer gun by adjusting the emissivity from 0.1-1.0 according
www.mantality.co.za www.mantality.co.za
 
ninjaman509 said:
Also looking for an infrared thermometer gun. I feel like the Ooni one is just a rebranded generic? Could be very wrong.

Looking at the ThermoPro TP30 as I am very happy with their other temperature monitoring tools I use for smoking.

www.mantality.co.za

ThermoPro Digital Infrared No-Contact Laser Thermometer Gun

Highly accurate: Designed with the latest thermopile sensor technology, to allow infrared laser thermometer gun to provide the highest accuracy up to ±1.5%; Improve the accuracy of the ir thermometer gun by adjusting the emissivity from 0.1-1.0 according
www.mantality.co.za www.mantality.co.za
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Mine looks just about exactly the same but off amazon. Does exactly what it needs to.

On the stone, ooni is also 10mm. Keen to see your experiments and mods.
 
Paul Kemp said:
Mine looks just about exactly the same but off amazon. Does exactly what it needs to.

On the stone, ooni is also 10mm. Keen to see your experiments and mods.
Click to expand...
Oh ok that's good to know!

I have another idea but I don't think it's worth pursuing as the infrared thermometer will give the stone surface temp which is all we are looking for?

But anyway I've been looking at the thermocouple. https://www.robotics.org.za/XH-B310?search=thermocouple

I can insert it from underneath through the stone lifting hole routing it under the insulation blanket. Not sure where the best position would be to place the sensor and what I am hoping to achieve other than having a temperature display similar to the Karu 16's. Again I have lot's of ideas, not always good and more often than not I don't follow through on them :ROFL:

Another one is waiting for the warranty to elapse before doing a rotisserie operated round baking stone
 
ninjaman509 said:
Oh ok that's good to know!

I have another idea but I don't think it's worth pursuing as the infrared thermometer will give the stone surface temp which is all we are looking for?

But anyway I've been looking at the thermocouple. https://www.robotics.org.za/XH-B310?search=thermocouple

I can insert it from underneath through the stone lifting hole routing it under the insulation blanket. Not sure where the best position would be to place the sensor and what I am hoping to achieve other than having a temperature display similar to the Karu 16's. Again I have lot's of ideas, not always good and more often than not I don't follow through on them :ROFL:

Another one is waiting for the warranty to elapse before doing a rotisserie operated round baking stone
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This is the most un-italian thing I've ever read in my life. The engineer in me loves it though!
 
Harmonic said:
This is the most un-italian thing I've ever read in my life. The engineer in me loves it though!
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What can I say the oven is still in the box (only briefly unboxed it earlier in the week) and I am already planning on drilling holes, adding insulation, and a thermocouple.

Yes I also have a little aluminum enclosure in my cart for the temperature display. Still deciding on what to do for power supply. Possibly Probably lazy and use one of those 5V Usb to 12V cables to supply the necessary 12V to the XH-B310 from a powerbank sommer
 
I own a few pizza stones of various thicknesses and I must say it really doesn't make any difference which one you use.
Unless you're making pizzas outdoors in a very windy environment, then the thicker the better
 
Pineapple Smurf said:
I own a few pizza stones of various thicknesses and I must say it really doesn't make any difference which one you use.
Unless you're making pizzas outdoors in a very windy environment, then the thicker the better
Click to expand...

I threw them all out and switched to a Le Creuset Pizza Tray for oven baking.

Works so much better to actually cook through the bottom but more so the non-stick factor makes it completely painless to work with.

On a completely different track thanks for the Rialto Foods connect, ordered yesterday and they delivered this afternoon.

At first couldn’t figure out why the bloody thing wouldn’t take my address until I loaded it up past R500 and then it suddenly worked. Now that I know they use their own delivery and it’s basically next day I’ll use them again for sure.
 
Struggling to get the right temp for my stone / baking surface. Whats your temp setpoint or surface temp before the pizza goes in?
 
janplank said:
Struggling to get the right temp for my stone / baking surface. Whats your temp setpoint or surface temp before the pizza goes in?
Click to expand...
900 degrees celsius
Joking, but I do get mine as hot as possible on a thin crust pizza
I aim for a pizza to be done in 90 seconds if possible
 
The trick is when you think the stone is ready sprinkle a tiny bit of flour on it, very tiny, half a teaspoon
If it goes brown you know the stone is ready
 
janplank said:
Struggling to get the right temp for my stone / baking surface. Whats your temp setpoint or surface temp before the pizza goes in?
Click to expand...
350 to 400. 350 works good and I struggle to get to 400 in winter.
 
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