The Omnia Pizza Oven It is placed directly on the hob and uses the heat from it. According to the manufacturer, the heat rises up the sides into the lid. This is said to create both top and bottom heat. Unlike the well-known Omnia oven, the new model is designed for small, round pizzas.
For small boats, the concept is obvious: a built-in oven takes up space and adds weight. A gas hob, on the other hand, is usually provided anyway. Measuring 25 by 25 centimetres, the pizza oven takes up barely more space than a saucepan, but at 1,850 grams it weighs considerably more than the classic Omnia. Anyone wishing to stow it in the cupboard should bear its packed dimensions in mind.
Several small pizzas instead of one large one
The stainless steel baking tray has a diameter of 25 centimetres. According to the manufacturer, the pizzas baked on it are about 15 centimetres in size. Around 400 grams of dough can be divided into four portions. Omnia states a baking time of seven to eight minutes per pizza, after the oven has been preheated for about five minutes.
This makes the small oven more of a gadget for a pizza night in the harbour than for a quick meal for a large crew: pizzas are baked one at a time. On the other hand, every crew member can choose their own toppings, and the pizza arrives piping hot on the plate. The design is less suitable for a meal at sea. A hot baking tray and lid have no place in the galley when the boat is listing or in choppy seas.
The flame demands attention
According to the manufacturer’s specifications, the Omnia Stovetop Pizza Oven works on gas, electric and ceramic hobs, on barbecues and over an open fire, but not on induction hobs. A gas hob is particularly suitable for use on board. The heat should be set to medium; whilst baking, Omnia recommends keeping an eye on the base and the edges. A thin base and a topping that is not too moist and applied sparingly should make the base crispier.
It is important to note that a pizza oven on a gas hob does not replace temperature control. On small gas hobs in particular, burner output, pan supports and the windscreen can all affect the result. It is therefore advisable to carry out a test run in the harbour first. The principle whereby an Omnia transforms the hob into an oven has already proven its worth in compact galleys. The new pizza oven expands on this with a flat baking tray and a lower lid.
Not just for pizza
As well as pizza, Omnia lists mini tarte flambées, pizza rolls, calzones and sweet pastries as possible uses. This suits the flat design. For bread, tall bakes or cakes, the classic Omnia, with its significantly taller design, remains the more versatile solution.
With a recommended retail price of 99 euros, the new Omnia is by no means a cheap accessory. Nor is its purpose to replicate a Neapolitan pizza at extreme temperatures. It is of interest to owners of small boats without an oven who want to easily prepare small, freshly baked pizzas whilst in harbour or at anchor.
Book recommendation
5 ingredients shows how to cook meals fit for the sea on board using just a few ingredients, hobs and pans. Chef and food journalist Ira König presents dishes that generate very little washing-up, and supplements them with a shopping list, storage tips and alternative ingredients. This ties in with the idea behind the Omnia pizza oven: a small galley shouldn’t have to accommodate more appliances, but should be able to do more with the existing hob.
How important would a pizza oven on a gas hob be to you: a nice extra for an evening at the harbour, or a piece of kit that’s too specialised for a small galley?
Michael Rinck
Redakteur Test & Technik
