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 through 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 specifically for small, round pizzas.
For small cruising yachts, the concept makes perfect sense: a built-in oven takes up space, adds weight and uses gas. A gas hob, on the other hand, is usually provided as standard 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 this in mind when considering its packed dimensions.
Four 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 set-up 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. For use on board, the gas hob is particularly relevant. 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 is no substitute for temperature control. On small gas hobs in particular, burner output, pan supports and draught guards can all affect the result. It is therefore advisable to carry out a test run at home first. The principle by which an Omnia turns a hob into an oven has proven itself in the compact galley has already proven its worth. The new pizza oven adds 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. Anyone who mainly wants to bake and brown dishes on board will find the Practical tips for cooking at sea More ideas for using conventional ovens.
With a recommended retail price of 99 euros, the new Omnia is not 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 too specialised a piece of kit for a small galley?
Michael Rinck
Redakteur Test & Technik