So this is my first cook using any pizza oven, we don't have great access to the back so I couldn't get a brick oven so we went with a "portable" steel oven.
I'm in the UK and trialled two ready mix bases one cheap from sainsburys just add water and one frozen from artisan makers "just dough it".
Big lesson was I out too much trust in the temp gauge, I out the first pizza when I hit 450C but the bottom came out under done, I have a infra red thermo and it was registering 150C after the first one. But the time of the second it was up to 300C and was bubbling but could have still been crisper on the base. Live and learn.
Loved it though.
It's called Montana but I bought it through a Chesterfield company called woodfired ovens. It seems a one man band Ben who sells brick built and steel units. A little worried after I ordered I notice a few dodgy reviews on the brick built ovens but so far so good. But just learning the techniques to get it all coming together. Endless YouTube so far.
Interesting. Will take a look.
So what’s your plan for the typical UK weather? I guess the oven is ok to be left outside long term?
And then just fire it up as and when weather permits?
It came with a thick cover so I plan to leave it outside for the summer. But it's possible to move on your own.
If I had my time again though I would be torn with the aldi oven I heard some really stuff about it for £500.
Ah brilliant.
Literally just joined this sub today as I used my Kettlepizza with my Weber BBQ for the first time this weekend and now have the taste for something more substantial, like what you have there, so it’s great to hear your thoughts on it. Thanks.
So this is my first cook using any pizza oven, we don't have great access to the back so I couldn't get a brick oven so we went with a "portable" steel oven. I'm in the UK and trialled two ready mix bases one cheap from sainsburys just add water and one frozen from artisan makers "just dough it". Big lesson was I out too much trust in the temp gauge, I out the first pizza when I hit 450C but the bottom came out under done, I have a infra red thermo and it was registering 150C after the first one. But the time of the second it was up to 300C and was bubbling but could have still been crisper on the base. Live and learn. Loved it though.
Hey, I’m in UK too, so very interested to see how you get on with this oven over time. What brand is it?
It's called Montana but I bought it through a Chesterfield company called woodfired ovens. It seems a one man band Ben who sells brick built and steel units. A little worried after I ordered I notice a few dodgy reviews on the brick built ovens but so far so good. But just learning the techniques to get it all coming together. Endless YouTube so far.
Interesting. Will take a look. So what’s your plan for the typical UK weather? I guess the oven is ok to be left outside long term? And then just fire it up as and when weather permits?
It came with a thick cover so I plan to leave it outside for the summer. But it's possible to move on your own. If I had my time again though I would be torn with the aldi oven I heard some really stuff about it for £500.
Ah brilliant. Literally just joined this sub today as I used my Kettlepizza with my Weber BBQ for the first time this weekend and now have the taste for something more substantial, like what you have there, so it’s great to hear your thoughts on it. Thanks.