Should come with a cover?? If not, contact the warranty line to find out why not. I have clay 15x firebricks laid on top of the original tiles as the original ones will crack quite quickly. They now provide additional insultion under the floor as the oven doesn't have any. The bricks take a little longer to heat up, but hold the heat better once they're up to temperature. You can look them up online, but i got mine from a local reclamation yard. Thanks for watching 🍕 ✌️

@@pizzafireman thanks, I noticed you have covered the ash hole at the back?

Yes it came with a waterproof cover made to fit. I also have extra layers. An old table cover and taupalin wrapped around, then the custom cover on top. Thanks for watching and commenting 🙂 🍕✌️

You got it in one mate. It would be even easier to order dominos, but i wouldn't get to play at pizzaolis 😆 I would love an ooni gas though for cooking at friends or even indoors when the weather is bad. Thanks for watching. 🍕✌️🙂

Thanks for watching and commenting. 👍✌️🍕 facebook.com/groups/firekingroma/?ref=share Its the (Aldi) Fireking Roma Pizza Oven Owners group

I don't have much storage space so i buy small bags of logs maybe two at a time from my local diy store or b and m home store (uk) Always seasoned hard wood or kiln dried. Thanks for watching 🍕 ✌️

Thanks..... not quite perfection though. Always chasing perfection with pizza😉 🍕 ✌️

@@pizzafireman yeah I know 😀 same here

Go away.

I enjoy the playing with a large oven and fire 🔥 😆✌️

Ooni karu isnt a pizza oven. Its a grill with a small hood and charcoal tray. In reviews it always under cooks the pizza. This oven he has a big chimney and proper stone at the bottom.

Thanks, we've been practicing cooking over the last 2 years 2 or 3 times a month usually. My wife has the dough dialled in now. So the bricks are like these Coals 4 You 10 Vermiculite Villager Stove Fire Bricks 4.5" x 9" Multi Fuel Woodburner Logburner, 10vermbrick amzn.eu/d/irXDXn4 You need at least 15 which leaves a gap at the back, or more if you want to place some upright to fill the back gap. Mine has a gap with the vent half covered. You can cover though if you prefer. Mine are clay firebricks from a reclamation yard but my friend bought the ones in the link. Have fun and get cooking 🍕✌️👍

Thank you so much! Greatly appreciated!

I always clean it after moving wood. I do intend to get a separate one eventually. Remember though the pizza is sat on a stone floor where fire ash has been anyway. Thanks for watching 🍕 ✌️

Sorry, I only just replied. I've never thought about wood weight. I couldn't get my scales to work, but i use the 7-10kg bags of split logs. Usually, i make 4 to 6 pizzas, and i suppose i use about half a bag to heat up and cook. Hope that's useful information for you. Thanks for watching and commenting. 👍

@@pizzafireman thanks for that, sounds like it needs the same as a traditional refractory concrete or brick built, I’m guessing it cools down much quicker though due to less thermal mass but if your not cooking with the retained heat that wouldn’t matter.

@Guido G yes does cool down fairly quickly, although with the door on and chimney closed it does stay above 200c for quite a long time. We do warm up desserts, pies etc and i would imagine you could bake some bread or cake in it after a pizza session.

Thanks for watching and commenting. No I've not tried bread using the residual heat. We may do in thr future. We are pizza addicts so thats what we love to cook. Also cook some veggie sauages, onions, garlic mushrooms sometimes in the oven to then put on the pizza. We've also warmed up some treacle tarts and lemon meringue pie after the flames die out. Nice for dessert 😊🍕✌️

Hi thanks for watching and commenting. The floor wiping isn't a must do and I'd be happy with a sweep, but wiping with a damp cloth gets an amazing amount of dirt off the floor from where the fire had been burning. That would obviously otherwise end up on the bottom of your first couple of pizzas. I saw Vito the italian pizzaioli doing it and it looked really professional so i decided to get my floor nice and ash free before I cook. ( i should have showed the dirty cloth after I'd wiped the floor) ✌️🍕🙂

@@pizzafireman failing that you can use a squirty bottle of water, it can clear the space of debris and cool the area if need be( sometime needed if you have cold dough, or if the stone is too hot). Great set up BTW, may as well start takeaway business.

I can hear your wife now..... "no... you don't " 🤣

Thanks for watching and enjoying. Yes Aldi uk have some really good finds online and in store. We were really blessed to get our oven. It was a real bargain. We couldn't afford a fancy expensive oven. I have to say safety first with being pizzafireman 😉😂✌️🍕

Thanks for watching and commenting. Yes absolutely you could mount it on a table or base. I've seen someone do it on the Aldi pizza oven Facebook group i think. The weight should hold it or you could bolt it. Just ensure a flat non combustible surface not to close to surrounding Combustible surfaces. 👍🍕🙂

@@pizzafireman Thank you, now just need to build something 🤔 😂

@veronica may great editing app and wasted 3 hours last night 😂

@@pizzafireman just wait until all the 💰💸💵💲💰 comes flying in from adverts and sponsors 😂😂

😂 thanks mate... 2 more videos to upload soon. Used an app called Youcut. Really good.

@@pizzafireman yeah I will have to look into that app:)

Hiya, thanks for watching and commenting. Its hard for me to judge your situation without seeing it but I'll describe my technique and share a video and see how ypu compare it. So i use bagged dry kindling pieces layed like a raft over a log split in 4 to make a square raft shape. The logs you burn must be seasoned preferably kiln dried hardwood logs with less than 20% moisture, which bought from a shop in net bags will be. No soft pine or green would you've collected unless you let it dry for a year. You'll never get the heat required for cooking especially pizza with the wrong wood. So then split another log 4 ways and stack on top of the raft. Then maybe a bit more and some split logs around the main raft which should central in the oven dome. Use natural wool firelighters or a blow torch to light not chemicals, or paper. Wirh the door off and chimney open let it get burning well. It might quite suprise you the heat it gives off so dont overload it at first. Then when it eventually starts to die down, push the stack back and sideways a bit to warm the floor you will cook on. Add a couple of logs as required then half close the door and close the chimney just a bit to build heat. The temperature gauge on the right will give you an idea of heat only if you've pushed the fire that way but you need to get a laser thermometer gun to accurately read the floor and roof temperature. I usually get 350c on thr guage but the laser actually shows 500c in the roof and i aim for 380c to 400c on the floor for neapolitan style pizza. After half an hour of heating, whilst adding logs to the fire as needed to keep the fire burning well, remove the door, sweep the fire to the opposite side of where you'll cook and sweep the floor clean. Then check the floor and roof temperature. When you're ready to cook, keep flames in the fire all the time for pizza and add a 1/4 log or bigger between pizzas if you're stopping cooking to eat. Maybe 3/4 close the door between cooking pizzas also. I've also added clay fire bricks to maintain floor temperature as the old tiles aren't very thick and do crack after a while. Always have a garden hose or water about in case of an out of control fire.

kzbin.info/www/bejne/ZpClc4SDhbFleZI This is the video that i mentioned. Scale it down a bit though for our ovens and dont put lots of full size logs in the back to start with. Maybe 2 or 3 half logs then build your raft.

@@pizzafireman Thank you for the reply, the advice is very much apprieciated! After getting some time to watch the video, the raft technique now makes more sense and looks to be a great idea. Compared to the video, he put the door in front of the oven quite early on, did you decide to keep the door fully off for the first 30mins or so?? I am just about to order some firebricks which along with the new raft idea, this will hopefully solve the issue.

@@damensmaller2225 i leave the door off for longer as it gives the fire chance to really get going. As our oven is smaller and more basic, i feel putting the door on too early starves the fire of air so it doesn't burn as well initially and also creates more smoke which i try to avoid so as to not annoy the neighbours. Also the door is hard to balance half open due to the design so i let the fire really build up before putting the door almost all the way in after 10 minutes or so. Still leave a gap though. The firebricks really add stability, insulation, more heat retention and lifespan to the floor. I think i was the first to try it and now they are settled, they never move.

@@pizzafireman top man! thank you.. I will let you know how I get on when we get some ok weather

Yes we do. It serves us well.