This week has flown by but I'm so happy I cooked this Pancetta topped pizza in the Ooni Koda gas-fired pizza oven.  It's so tasty!  Next time I'll add some small tomatoes on top to balance the flavours.  The dough I used for this pizza cook was a 24 hour room proofed dough and I think this is the first time in a while I've used it.  My main process has been to refrigerate the dough, then room proof it back.  I think I'll be going back to that way as I feel it makes the dough more manageable for the stretch.

Ooni (US)

I had to use the mini-pizza roller with this dough to get it to stretch out as much as possible otherwise I would have ended up with a big fluffy pizza pie!  What is so good about using the mini-roller is that you can stretch the pizza to the way you like it. So, if you prefer a bubbly crust you can roll up to the crust and leave about a half inch gap.  Should you like a totally thin pizza edge to edge then you can roll away all the bubbles!  Plus, it still gives you a perfect round pizza shape so it's pretty effective.


I realised as soon as I'd touched the dough after its proof, the structure of it had turned to gloop.  The dough I used for this pizza felt as though all the elasticity had melted away into a lump of wet glue.  It was so ridicuously sticky I had to use a significant amount of flour just to be able to touch it.  It would've attached to my hand like some alien species otherwise and refuse to let go.  

How it turned into this soggy matter I just don't know.  It could have over-proofed....

I managed to stretch out the very holey dough which kept tearing up with every move.  I had to see what would happen with this dough - whether it would cook well in the Roccbox or not.

I don't know how this dough launched off the peel but somehow it did - once that hot stone had touched the base I felt some relief!

The Roccbox pizza oven really did save the dough on this pizza!  It gave a wonderful cook and made sure that those leoparding spots popped out of the dough.  Apart from the irregular shape of this pizza, the taste of this dough and the look of it was really great!

So, I think the tip here is that when your dough looks and feels lifeless and is very holey and totally soggy like gloop, if you can manage it into some sort of shape and then launch it into your oven you'll be good to go. All that effort will pay off because at the end you will have a very satisfying tasty and good looking pizza!

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I love the summer especially when the weather comes good and the outside temperature hits at least 20c.  And with Wimbledon and those fresh strawberries at their best, it was time to make my favourite home-made pizza - the dessert pizza using the Roccbox Gas-fired Pizza Oven.  This can take many forms but I mostly make them with custard and some fresh fruit and sometimes a sprinkling of chocolate. This all started when I visited a Bed and Breakfast in Tuscany, Italy and the family prepared the guests a feast of pizza from the entree pizza, different savoury pizza and finishing off with various pudding or dessert pizzas and they were superb.  They did change the dough structure with the dessert pizza - using a very light structured dough that crumbled, maybe it had more semolina in the dough.  But it was wonderful and started off a pizza thing for me.

This oven created a beautiful cook with the blueberries bursting and popping out their flavours over the other toppings and also over my new Roccbox Oven's pizza stone 😀.


I fancied a nice BBQ Chicken Pizza this week and used the Ooni Koda Gas-fired Pizza Oven to make a chicken topping pizza covered with a jerk sauce that gave it a bit of "oomph".  It was very tasty and the sauce melted into the fried onions and mushrooms and cheese giving this whole pizza a delicious BBQ flavouring.

Ooni (US)

Once again my phone overheated.  It's something that very rarely happens but I think the conditions are increased when the outside temperature hits over 25c and with the Ooni Koda oven heat added to that.  So, from now on in those conditions, I will have to move further back!  In the Winter there is no issue.

I did mention in this video that my previous cook went very wrong and my launch of the dough into the oven didn't succeed.  I was going to upload that video today.  Showing the pizza cooks that have gone wrong help with the learning journey and may be of help to other beginner pizza cooks too.  I will upload that video soon - this is real outside cooking after all - not a studio!

It's been a lovely cooking week and I'm grateful to be using two very different ovens to make such tasty pizza with.

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I hope you have a lovely pizza making week and please comment on my videos if you have any questions!

See you next week!

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I couldn't wait to use the Roccbox Pizza Oven from Gozney!  And after just one cook I knew I was going to love using this oven!

When I received the lovely grey silicone covered pizza oven the first thing I noticed was how totally sturdy this oven was.  No loose bits, the stone arrives attached to the oven and it's a lovely thick piece of stone designed to capture all the heat providing for a good base cook.

As a beginner and this being the first cook I wasn't totally sure at what temperature the oven needed to be for the cook and so I played it really safe and cooked with the gas on low.

However, during the first cook I realised I hadn't warmed up the oven enough!  The dial on the side showed 300c and the stone at the top was at 415c so I went with that.  But, I should've waited for the dial to reach 400c and then cooked the pizza.  That's what I love about first cooks - you really are testing it with an open mind and the challenge to understand the oven during the first cook is real!

For the second pizza cook, I am going to put the oven at 400c plus and cook with the gas on full to see what happens!

I can already feel, after just one cook with this Roccbox pizza oven that this is a great oven for beginners and pro's alike.  The temperature dial on the side is such a handy gadget to have and I've been told that it measures the base of the stone temperature which is something I've not been able to do on any other pizza oven I've used.

The size of the Roccbox Pizza Oven is perfect for the pizza I make and I really like the entrance to the oven - shaped like a pizza door but without the need to have a door.

The gas burner at the back also caught my eye and again this is the first oven I've used with the gas burner aimed to the top back of the oven and immediately I noticed the benefit of this.  It meant that I could place the pizza up to the back of the oven to reach the hot stone base temperature if needed.  This provides the top of the pizza with access to the flame that gently bounces from the top back and down, giving it a lovely soft wispy cook rather than a direct blast of flame!

The pizza cook was really lovely - considering I cooked it below temperature it came out really well!  I had a lovely base cook and the flames licked the top of the pizza beautifully giving my toppings a perfect cook!

I really can't wait to cook more pizza with this Roccbox Pizza oven with different oven temperatures and different toppings.  The insulation of this oven appears to be quite significant as it took a long time for the stone temperature on the dial to reduce.  In between each cook, the pizza stone is insulated to the point where you will not have to wait long for it to heat up for your next cook.  Also, I am expecting this oven to be very efficient when I cook outside in the winter due to that increased insulation on the base.  That's a huge plus for me because I cook outside all year long and in low outside temperatures.

So, after just one cook I am loving this oven!  Plus the Roccbox Turning Peel just works perfectly with it!

For more information click here, it's Gozney's Roccbox international website.

I've had a fantastic pizza cooking week and the weather has been superb and this with receiving this superb new oven I'm a very happy home pizza-maker!

Have a lovely week!  I couldn't do this without your support and help!  All very much appreciated!

See you next week! 😀

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It's been a while since I made a vid on making pizza dough and I have updated the recipe for this video.  Although I've been using this recipe for at least 6 months in some form.

I will list the recipe and process for how I currently make dough below the video here.

I didn't point out in this vid and maybe I should have - that there is no definitive process for making dough.  It's a personal thing and your process will be based on your climate as that affects the yeast fermentation.  Plus, not everyone is able to get hold of Italian flour and so the best advice I can give if you can only buy local flour is to find a very fine milled soft-grain flour in your area.

The Pizza Dough Recipe I use:

  • 500g Blue Caputo Flour
  • 300g Water
  • 9g dissolved table salt
  • 2g yeast on a colder day

The Dough Process:

  • Dough option on Breadmaker
  • leave to rest for an hour - my breadmaker has a resting process as part of the programme
  • Place in a fridge or at room temperature for 24 hours and change over
  • Either ball up and use or place in the freezer or keep in the fridge for a few days

There are so many ways to change the dough process to suit your needs and climate!

So, you could make the dough, then leave for an hour, place in the fridge, ball up then leave at room temperature for 24 to (if you have Red Caputo) 72 hours.  Or, you could do the above then leave in the fridge for 72 hours then place it at room temperature for 24.  For both of those options you can freeze the dough after either proof.  Dough is very versatile and forgiving!  The warmer the climate the less yeast you will need to use.

Next week, from Wednesday the UK is apparently going to experience a heatwave - I know - I've been moaning about the weather for weeks and recently mentioned in a comment I fancied some desert weather for a few weeks.  This is fine for me if it happens. I'll take just three days!

Plus, I've got some very exciting things coming up soon so keep your eyes on my Instagram account where I'll be giving some clues about what will be coming up next that I'm really really excited about!

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Enjoy your week, hope you get some nice sunny pizza-making weather!

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Yesterday I made a pizza in the Ooni Koda Gas-fired Pizza Oven.  The weather wasn't great but the sun popped out for the cook.  I'd been using the Ooni Pro Pizza Oven for the last two weeks as I'd missed cooking with logs but I'd also missed using the Koda.  I made a nice meatball pizza with seasoning and it tasted really great.

The Koda managed to heat up quite quickly although I was hanging around for about 7 minutes waiting for the middle of the stone to get up to temperature.  The stone had to be at least 420c.  I pushed it into the pizza oven at 440c at the top of the logo.

And so it cooked very quickly!  I think it may have been the fastest pizza cook I've made without realising it!  It was only when comments started coming in that mentioned the time of the cook that I realised I'd made a cook in 90 seconds and so I changed the video title!

To be honest, the speed of the cook isn't something I'm fussed about as I'm not running a busy restaurant or anything like that.  Also, the Ooni Koda seems to be a lot more efficient with the gas than the Ooni 3 Pizza Oven.  When I used to lift the gas bottle back to its place after a cook with the Ooni 3, the bottle would feel lighter but with the Ooni Koda it doesn't so I feel the gas burner on the Koda seems to be more efficient.

So this was a really good cook, I enjoyed the fast cook, not sure if I can replicate that ever again!  But the base cooked really well too.  It didn't burn on the top rim and it also produced a lovely golden colour on the base.


Back to the Ooni Pro Pizza Oven to cook this lovely sausage pizza!  Wood is so fun to cook with and as easy as gas.  I think there may be a misconception that gas is easier to cook with and I can understand why.  With a gas oven, the flame is constant and consistent and it never burns out but that doesn't mean cooking with logs is harder.  It's just a teeny bit more effort to light a fire with a log but once that log is alight, the cook is as constant and consistent as a gas flame.

It's lovely cooking outdoors even when the weather is cold and miserable.  The heat from the oven quickly warms you up!

Next week I'll upload a video on how I make the pizza dough.  I don't do much work when I make dough as I use a breadmaker but I do go over the recipe and the process for proofing that I use.

Don't forget to check out my Instagram page and to subscribe to our channel on YouTube. This will ensure you get notified of uploads.  Thanks for your support!  Have a lovely week!

See you next week!

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Hello!  This week I nearly lost my phone to the heat coming out of the Ooni Pro Pizza Oven!  It had been a while since I last used it and getting used to the immense heat that comes out from the front of the Ooni Pro takes some getting used to!  Once you open the door, take a step back because those flames just want to escape right through that front door opening!

I couldn't wait to get back to using the Ooni Pro, the wood flame really is mesmerising at the back and it really is beautiful to look at.

I started to film the video with my iPhone as I always do but half-way through it just overloaded with heat.  The oven was scorching at this point and I should've moved back a bit.  Anyhow, I quickly ran into the kitchen and placed it into the fridge for a few minutes.  I was thinking about leaving it in the freezer for 1 minute but wondered if instant freezing cold air on a boiling hot phone would have cracked the screen or something like that.  Anyhow, that iPhone is one sturdy piece of kit and it didn't take long for it to start operating as normal!

So halfway through I swapped over to the Canon.  I had to take the pizza out of the oven, add a fresh log and finally I got a cook and surprisingly after all that - it came out really nice and tasted great!! Phew.

What I didn't mention too was that my family had taken over the oven before my cook, they used up the flame and made messy splodges all over it!  The mess burns off easily at that really high heat so that's fine!!


The first thing I need to point out for this cook and for the one in the above video is that I was hoping my new Roccbox metal turning peel would fit the Ooni Pro Pizza Oven.  Unfortunately, it does not and I'm back with the long-handled peel that I bought for £10 from Amazon!  It's a great peel so all is good!

The dough I used for this pizza was proofed for 24 hours at room temperature and then it had 3 days in the fridge, back to room and then it was ready for the cook.

This is the recipe I used:

  • 500g Blue Caputo Dough
  • 300g water
  • 9g dissolved table salt
  • 2g dissolved dry yeast

The real magic happens when I use the breadmaker on the Pizza dough option.  It always makes great dough and I will not be going back to using the Kenwood mixer ever again!

The cook went fast for me, I normally take about 3 minutes to cook a pizza - but this one cooked in just under 2 minutes and I have no idea why one pizza cooks faster than another when the stone and the flame and oven temp are exactly the same!!  I have absolutely no idea.

If you haven't already please go check out my Instagram page.  I give updates on there using Instagram stories when I upload and when I've finished writing this Sunday Blog!  And don't forget to Subscribe to my YouTube channel here too!  Thanks for watching, reading and have a great week! 😀


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Time for a quick review of the Ooni Koda Pizza Oven!  Over the last few weeks, I've been cooking pizza with this oven to find out how it cooks, how hot the stone gets, how it cooks during breezy days and I also even sizzled a salmon in it!

I really think that the gas flame burner at the back is better than the Ooni 3 Pizza Oven's circular gas burner.  The Ooni Koda's gas burner sits on a straight grid at the back of the oven, whereas the Ooni 3's gas flame is more directed down the centre of the oven.  The Ooni Koda's gas burner provides a better cook as it also cooks the back and sides of the pizza more evenly.

Ooni (US)

The difference between a gas flame cook and a wood-flame cook, I feel, is quite significant.  However, the gas flame from the Ooni Koda is closer to the gentler, wispier flame of a wood-fire.  This oven is fast becoming my go-to oven mainly because of the weather - I can set it up and down quickly in-between rain showers and that's something that's not easy to do with the Ooni Pro Pizza Oven.


I wanted to use this cool pizza tool to try and make my pizza thinner this week so gave it a try. I made a cheese pizza from dough that I'd proofed in the fridge for 24 hours and then room-proofed for another 24 hours.

This is an experiment and a reverse of the process that I normally make and so far, I feel that the dough comes out better with this current process and so I'm going to keep using it!

This pizza tool is very much worth getting if you are having trouble making and stretching your pizza dough to a thin base.  I really like using it and will use it a lot more however I am still learning to stretch but during the times when I can't get it thin enough, I'm definitely going to reach for this tool!😀

See you next week!

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It didn't take long for me to realise that after buying the Ooni Koda Pizza Oven I needed a new peel for it to comfortably fit the oven.  I use a 9" non-perforated peel for the  Ooni Pro Pizza Oven and the Ooni 3 Pizza Oven.  I realised that going back to using a non-turning square peel was a bad idea.  

If you are new to pizza making and using a square peel where you have to rotate the pizza outside the oven with your fingers then I would recommend getting a small round turning peel and start practising with it.  It won't take long - you'll get used to it very quickly.  They range in price and I paid just £11 for mine from Amazon.  No more burnt fingers and mis-shaped pizza (unless you prefer the look of an artisan mis-shaped pizza which I have to admit I do!)

The peel cost £50 and I purchased it directly off the Gozney Roccbox International website. That price was the top end of my budget - I wouldn't have paid any more for a pizza peel.

This peel is only 7" and it's perfect for using with not just this oven but most small pizza ovens on the market.  I used it for the first time in the above video to make a pizza and it was great fun to use.  The length of the handle gives you the perfect space to grip and manoeuvre your pizza without hitting the sides.  This peel really is ideal.  It's also balanced well with a sturdy grip black plastic handle.  This will now be my go-to peel for my small pizza ovens!  


It's been a while since I've sizzled something in a pizza oven and this was the first sizzled dish I'd made with the Ooni Koda Pizza Oven.  I wanted to test it out to see how well it cooked foods other than pizza!  Salmon is my favourite sizzle dish and after marinating it with lemon and garlic the fish was ready for the cook.

One thing I did learn quite quickly from this cook is that you will need good long tongs to steer your pan around and oven gloves that can withstand a high heat.  I cooked the salmon on a medium heat only because the strength of the flame was so strong and was as hot as I could go without the flame burning my fingers.  It did take a bit longer to cook on medium heat but I felt it gave the salmon a beautiful crust.  On high heat that would've been too strong a flame and the fish would have developed a very cooked crust but with uncooked meat on the inside. High heat would be a great flame for a piece of steak.

So, to sum up, this oven cooks food well in the sizzler pan, just take care to protect your hands against the heat!

See you next week!

Ooni (US)
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My advice would be to steer clear of using a gas-fired pizza oven on a windy or breezy day unless you are in a sheltered spot outside for these four reasons:

  • a little gust of wind can blow the gas out without you realising.
  • the flames are more erratic and blow backwards and sideways - this prevents the stone from heating up
  • linked to the above, the stone takes a lot longer to heat up
  • the cook can be more of a challenge when the flames are whipping up at the back of the oven.

The stone heating up or not heating up due to the breeze was the biggest issue for this cook with the Ooni Koda pizza oven. As I was making up the pizza the gas blew out without me realising and the oven auto-cut out.  It happened only a few minutes before the cook but still reduced in temperature to 370c in the middle.  I waited another 12 minutes for the oven to warm up to 420c.  From my previous cooks that would normally have taken just a few minutes as I'd already reached 430c on the stone before the gas below out.  However, once the stone was back up and running the actual cook in the oven was fine.  The breeze subsided and even the few gusts didn't impact on the crust cook.  The forecast that day only showed a breeze of up to 12 mph so if you decide to use a gas-fired pizza oven on a day with forecasted wind of 15mph plus, it would be best to find a secluded spot for it.


For this cook with the Ooni Koda pizza oven I switched back to my 9" metal turning peel.  Going back to the old square peel where you turn outside the oven using fingers was not ideal.  If you are starting out with pizza making and you are currently using the square metal peel I would suggest getting a small turning peel.  It will take a bit of time to adjust and learn to use and turn but you'll pick it up in no time.  A 9" peel which I use for the Ooni Pro and Ooni 3 pizza ovens does not fit in the Koda so I've just ordered a 7" Roccbox turning peel and I'm looking forward to using that next week!

Ooni (US)

I kept the Ooni Koda pizza oven on a high heat for this cook, something I've never done before.  This was my fifth cook with this oven.  To be honest, for me, cooking on full gas high heat was more stressful!  It took away the fun of cooking as I was on edge that the crust would singe so fast - and it can, so even though this does cook the pizza really fast and cooks the crust quicker, it doesn't really change the outcome - fast or medium, the outcome is pretty much the same for me.  It's just that with the faster cook I turn it less, play around with it less and finish the cook fast and get more stressed about the whole thing!  I will keep it on high-heat though for any future cooks just to see if my skill level improves with high-heat gas fired cooking and whether my stress levels will ultimately reduce!

I used my experimental dough for these two cooks.  Currently I am testing a new process: 

  • as standard - the dough is made in the Panasonic Bread Maker - that is a must and is the reason my dough turns out as I would like it to be!
  • I then place the dough straight into the fridge for 24 hours
  • I remove the dough from the fridge and place in a warm room for 24 hours.
  • I then either ball it up and use it or freeze it.

Next week I'm going to discuss Autolyse - something I should be doing but keep forgetting to!

See you next week!

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What a week it's been with this Ooni Koda Pizza oven!  I've learnt so much from the comments left on the videos that I was very prepared to cook with this oven again for a second and third time!


The first thing I was eager to do this week was to test the stone temperature.  I'd received so many comments about the stone and it not hitting the pizza cook temperature.  And I thought that the only way to find out is through a proper time and temperature test and this is what the first half of this video does:


Ooni (US)

And I did expect the results to be the same as the Ooni 3 Pizza Oven as it's the same size oven with the same stone.  And after 15 minutes the Oven stone in the middle reached 400c and after 30 minutes it reached 470c so I was pretty happy with the outcome of that test.  So, the oven was more than ready to make a pizza.  It just needed to cool down a little first.


I wanted to keep the toppings on this cook with the Ooni Koda pizza oven as simple as I could on this pizza so I opted for mozzarella and parmesan.  It was the base cook that I wanted to test here.  The centre of the stone was at 433c and it did come down to 425c as I put the pizza in.  The base cooked very nicely and it did give some char around the edges by the crust.  This was due to the oven reaching over 500c at the back and hadn't really lowered that much by the time my pizza went in.

Overall, this was a delicious pizza and I was impressed with the cook.  The gas flame at the back is a big improvement on the Ooni 3 in my opinion.  The toppings cooked really well and not once did I think the gas would burn them, as I always do with the Ooni 3 Gas Burner.


My aim was to cook the pizza with the Ooni Koda pizza oven as fast as I could with the medium gas flame.  I also wanted to try a bbq sauce topped pizza and I'm really pleased I did!  The smell coming from this pizza was delicious and it tasted really good too!  I tend to rotate my pizza's a lot in the oven but that's only because from past experience I have burnt the crust.  So, instead of leaving the pizza there with the crust cooking against the flame for 25 seconds, I average out leaving it there for 5 - 10 seconds and then turning.  For me it's better safe than sorry as I have ruined lots of pizza's by absolutely singeing the crusts!  The base cooked really well and I was very pleased with the way it cooked on the stone.

Anyhow, this pizza cooked very fast and it was a joy to use this oven.

So, my review of this oven after 3 cooks is that I really like it!  It's great fun to use and it can cook up a wicked pizza in minutes.  It cooks the toppings to perfection, better than the Ooni 3 Pizza Oven gas flame and it gives the crust a hot but gentle flame cook, perfect for getting a leoparding crust!  I'm really enjoying using the Ooni Koda Pizza Oven and I'm pleased I bought it.  I am looking forward to my next cook with it which is going to be a bit of a challenge for me as I'm going to cook a pizza on full flame as fast as I can and I have no idea what's going to happen!

See you next week!

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