Wood Oven Express Reviews

[Chris Domino]

Marcinhad kindly included bags of flour (white, wholewheat and gluten free), dry yeast and tinned tomatoes to help us create pizzas. I made my own marinara sauce to use with toppings of ham, mushroom, pepperoni and grated mozzarella. Yum.

Authentic pizza dough might take days to get ready but the pizza oven itself takes minutes. You have to heat the oven for about 12 minutes to get things started. After that, you use the wooden spatulas provided to slide your pizza onto the oven and get cooking.

Pizza Express (the restaurant) had posted their Margherita pizza recipe online during lockdown. So we made a version of it with our own toppings that took around half an hour from start to finish. They turned out nicely although I could definitely tell the difference in flavour. However, the boys wolfed them down and gave the quickie pizzas four thumbs up.

Uju Asika is a writer, blogger and creative consultant. She is the author of Raising Boys Who Do Better: A Hopeful Guide for a New Generation (DK/Penguin Random House), Bringing Up Race: How to Raise a Kind Child in a Prejudiced World (Yellow Kite/Hachette UK) and the delightful picture book A World for Me and You, illustrated by Jennie Poh (Hachette Children's Group). Uju's books are available at Bookshop.org, Amazon, Waterstones and other good bookshops. Follow Uju @babesabouttown on Twitter/Facebook/Instagram.

Catering events in metro Adelaide and regional South Australia, we offer top-notch woodfire pizza with premium ingredients. Our experienced chefs and caterers ensure a memorable dining experience. Our Adelaide pizza catering services include all necessary equipment for on-site preparation. Our dedicated team arrives early to set up, allowing you to relax while our expert chefs create delicious pizzas. Specializing in pizza catering, we have a strong reputation with clients, ranging from weddings to intimate gatherings.

Our woodfire pizza setup is incredibly versatile, allowing us to cater events of all sizes across metro Adelaide and regional South Australia efficiently. With our skilled chefs and top-notch ingredients, we can set up our wood oven at any event location, ensuring a seamless and enjoyable experience for you and your guests. From large weddings to intimate gatherings, our pizza catering service guarantees a perfect setup and delicious pizzas every time.

Yep, I understand that they are not designed to cook on, but the ability to cook is such an obvious benefit to any wood stove that I wish just that one little thing about this stove were different to accommodate the option. (It is a very small detail, too, that small raised plate.)

Great job u have done here.Your small wood stove solution will be really helpful for tiny house.The Jtul F 602 CB models efficiency is really impressive. On the other hand The Morso 1410 Squirrel is useful for great squirrel relief on either side of the stove.So it is pleasing to look you express from the heart and your clarity on this significant content can be easily looked. Remarkable post and will look forward to your future update.

Hmm. The specs seem quite similar. Size-wise, it is nearly the same. Seems like the only advantage is the max log size, perhaps. I would say at that extra cost, it may not be worth it. Plus, the 1410 kinda looks better with the squirrel!

Full disclosure: I am an Ooni ambassador, and I get a small commission if you purchase items using the affiliate links in this post. That being said, however, all of the opinions in this post are my own, and the instructions and recommendations apply to any outdoor pizza oven you can buy or make yourself.

First, find a sturdy, heatproof surface for your outdoor oven. If your oven doesn't come with it's own cart or stand, get the exact measurements online (or take them yourself), then build or purchase an outdoor table that is slightly bigger than the pizza oven and tall enough so you won't have to crouch down to launch and retrieve pizzas. This one's perfect for my small backyard*, but I also love Ooni's modular tables, which clip together so your prep space can be right next to the oven**.

And that brings me to the second most important part of your outdoor pizza kitchen setup. Where will you stretch and top your dough? Your prep station can be as utilitarian or fancy as you like (mine is two sawhorses* with a jumbo cutting board on top). Just make sure it's close to your oven so you don't get frazzled. Many home pizza ovens can get up to 1,000 degrees and cook pizzas in a minute or less, which means you've got to work quickly. Invest in a bar-height table like this one* or the modular tables I mentioned above, or build the outdoor kitchen of your (and my) dreams (and then share a photo so I can live vicariously through you).

Once you have a sturdy, safe place for your pizza oven to sit and a surface for stretching and topping the pizza dough, it's time to gather your pizza-making tools. Here are the basic must-haves, with some useful extras woven in:

** As an Ooni associate, I get a small commission when someone purchases a product using the links in this post. However, I only recommend products I can vouch for myself and that I believe will benefit my readers.

I learned about Ooni through your site last year, and finally bit the bullet a few months ago. Can't express how much I love this product. It is simple to set up and use, and this video has helped shed light on how to better shimmy the pizza onto the hot surface. I've really struggled with that, but I will try your technique. Can you share a link for the pizza peel you used when removing the pie from the oven? Thanks for the video!

If the edges of the crust burn before the center of the dough is cooked, my guess is that you are not stretching out your dough thinly enough. If that is not the problem, try reducing the temperature of your oven, making sure the dough is stretched out thin and evenly, and then bake the pizza for slightly longer--just until the bottom is evenly browned. Let me know ho it goes!

All of our reviews are done independently by our team of testers and are in no way influenced by advertising or other monetary compensation from manufacturers. Click here to learn more about our unbiased product review process.

Surprisingly, it does not give food an overly smoky BBQ flavor because the wood is so thoroughly consumed by the fire. The manual wants you to do the smoking at the end, but I prefer to do it at the beginning to prevent the meat from overcooking while smoking.

The only assembly is two screws that attach the lid handle. It comes with a power cord and adapter, a 12 volt cigarette lighter adapter, tongs, a wire brush for cleaning, and a nice supply of compressed sawdust wood pucks for perhaps 10 cooks.

Cook-Air is so efficient there is very little ash left when you are done (see picture below after two cooking sessions). To clean it, you just turn the fan on low, wipe the surface with the brush they supply, turn it upside down, shake, and wipe with a damp cloth. It is made with 304 stainless steel, so there is not going to be any rust.

Weaknesses. The manufacturer wants you to remove as much external fat as possible, and pat dry the surface before cooking to prevent flareups. I can attest that this is good advice. The manufacturer recommends putting on the lid to smoke the meat, but I do not recommend using the lid for long. It deposits thick gray soot on the surface. You cannot turn the fan off or turn it to 1 or 2 either. Same problem. I now cook at only 3 and above.

Although there are 5 speeds, high speed is the best, putting out the least soot. I now use it only for red meats. It deposits too much smoke on chicken and fish for my taste. This noted, the Cook-Air is by far the best way to finish sous vide cooked meats of any color. And I never turn it below 3 because the smoke is too black. I use the lid only for about a minute or two because that can overcook it and oversmoke it. I turn the meat every minute or three to prevent it from burning and shrinking. But once you get the hang of it, you will have amazing smoky steaks. If you have a sous-vide machine, cook the meat to about 115F in the water bath, and then sear it on 5 on the Cook-Air. Incredible tenderness and flavor.

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