Pizza Oven Thread
Discussion
GT2CS said:
don4l said:
Why do you say that?
I'm new to pizza making and that stone looks very similar to mine (a Weber).
I have only made two pizzas so far. The first time I only manage to get to 250C. the last time I got to 350C. I'm hoping to get to 500C. Am I going to damage my stone?
One of mine broke at 240 degrees and looked just like that - I could only find ones rated to max 220/240, so maybe yours id rated higher?I'm new to pizza making and that stone looks very similar to mine (a Weber).
I have only made two pizzas so far. The first time I only manage to get to 250C. the last time I got to 350C. I'm hoping to get to 500C. Am I going to damage my stone?
A new one arrives from Amazon today which is just a cheapo one so I'll see how that goes, the one I cracked had been used for around 6 years but was relatively expensive from a cookware shop-however I don't think there's any difference between them all.
I did notice some more expensive ones on Amazon made from granite, not sure if they'll work as well however? I thought the idea was the ceramic ones drew the moisture out of the base?
teeceeee said:
Hi, after raving about our uuni 2 for ages... the in-laws have brought us one as a wedding anniversary present..
So, have a brand new, unused uuni 2s for sale if anyone fancies trying one out.
i'm not sure how best to advertise it for sale, but can point any interested parties at feedback on ebay and other forums and would be willing to swap home addresses etc in the event anything went wrong with the sale..
I'm thinking 150 delivered for it - they are 199 new, so a 25% saving for an unopened, unused uuni 2s...
many apologies if this break the rules by the way...
PM SENTSo, have a brand new, unused uuni 2s for sale if anyone fancies trying one out.
i'm not sure how best to advertise it for sale, but can point any interested parties at feedback on ebay and other forums and would be willing to swap home addresses etc in the event anything went wrong with the sale..
I'm thinking 150 delivered for it - they are 199 new, so a 25% saving for an unopened, unused uuni 2s...
many apologies if this break the rules by the way...
sidekickdmr said:
A genuine request here,
Does anyone that knows their way around a pizza oven fancy a free weekend away or some beer money in exchange for a few hours help?
I’m having a birthday/housewarming BBQ party and I want to make full use of my pizza oven, but don’t want to be stood there making prepping and cooking pizza's, I want to be drinking cider and talking to my friends and family.
So I’m after someone to help out, and make about 20-30 pizzas.
I’ve tried contacting all of the local pizza restaurants, catering companies and chef hire companies but no one is free on this date.
3rd September, probably about 5pm-9pm, North Devon, I can pay and put you (and your wife/friend if you wish) up in a local B&B, as well as passing you the odd cold cider too of course!
Pm me
Ok well im still having no luck on this Does anyone that knows their way around a pizza oven fancy a free weekend away or some beer money in exchange for a few hours help?
I’m having a birthday/housewarming BBQ party and I want to make full use of my pizza oven, but don’t want to be stood there making prepping and cooking pizza's, I want to be drinking cider and talking to my friends and family.
So I’m after someone to help out, and make about 20-30 pizzas.
I’ve tried contacting all of the local pizza restaurants, catering companies and chef hire companies but no one is free on this date.
3rd September, probably about 5pm-9pm, North Devon, I can pay and put you (and your wife/friend if you wish) up in a local B&B, as well as passing you the odd cold cider too of course!
Pm me
, so my second question, could I pre make say 20 pizzas the night before, stack them between some greeseproof and just chuck one in as and when needed? Or would I get a soggy mess?
How about buying some pre made pizza express style pizzas (Co-op do some nice own brand ones) from the supermarket and just "firing" them in the oven?
sidekickdmr said:
sidekickdmr said:
A genuine request here,
Does anyone that knows their way around a pizza oven fancy a free weekend away or some beer money in exchange for a few hours help?
I’m having a birthday/housewarming BBQ party and I want to make full use of my pizza oven, but don’t want to be stood there making prepping and cooking pizza's, I want to be drinking cider and talking to my friends and family.
So I’m after someone to help out, and make about 20-30 pizzas.
I’ve tried contacting all of the local pizza restaurants, catering companies and chef hire companies but no one is free on this date.
3rd September, probably about 5pm-9pm, North Devon, I can pay and put you (and your wife/friend if you wish) up in a local B&B, as well as passing you the odd cold cider too of course!
Pm me
Ok well im still having no luck on this Does anyone that knows their way around a pizza oven fancy a free weekend away or some beer money in exchange for a few hours help?
I’m having a birthday/housewarming BBQ party and I want to make full use of my pizza oven, but don’t want to be stood there making prepping and cooking pizza's, I want to be drinking cider and talking to my friends and family.
So I’m after someone to help out, and make about 20-30 pizzas.
I’ve tried contacting all of the local pizza restaurants, catering companies and chef hire companies but no one is free on this date.
3rd September, probably about 5pm-9pm, North Devon, I can pay and put you (and your wife/friend if you wish) up in a local B&B, as well as passing you the odd cold cider too of course!
Pm me
, so my second question, could I pre make say 20 pizzas the night before, stack them between some greeseproof and just chuck one in as and when needed? Or would I get a soggy mess?
How about buying some pre made pizza express style pizzas (Co-op do some nice own brand ones) from the supermarket and just "firing" them in the oven?
You can then freeze these bases if you want.
When you want your pizza top as normal and back into a hot oven until it looks cooked. That's it.
If you prep your bases in advance and have all your toppings ready it will take literally minutes to get 20-30 pizzas out.
Its a bit of a cheat and not exactly how it should be done but the results are far superior to anything you can buy.
No one will be left waiting and you can have a laugh cooking stress free pizzas.
Now all you have to do is get the oven in place
Bonefish Blues said:
giblet said:
Bonefish Blues said:
My Roccbox is now alleged to be in a container being XRayed by customs...
Good stuff. When did you place the order? Interested in seeing how you get on with it. I was tempted but the delays and the price difference between it and the Uuni2s put me off. Bonefish Blues said:
Bonefish Blues said:
giblet said:
Bonefish Blues said:
My Roccbox is now alleged to be in a container being XRayed by customs...
Good stuff. When did you place the order? Interested in seeing how you get on with it. I was tempted but the delays and the price difference between it and the Uuni2s put me off. Used the Uuni for the first time a few nights ago, impressed so far. Need to work on timings though as I cremated a few crusts.
giblet said:
Bonefish Blues said:
Bonefish Blues said:
giblet said:
Bonefish Blues said:
My Roccbox is now alleged to be in a container being XRayed by customs...
Good stuff. When did you place the order? Interested in seeing how you get on with it. I was tempted but the delays and the price difference between it and the Uuni2s put me off. Used the Uuni for the first time a few nights ago, impressed so far. Need to work on timings though as I cremated a few crusts.
I admit (with good reason, I think!) to being rather cross with Roccbox's tardiness, but I've just unpackaged my oven and initial impressions are wholly positive, I have to say.
The thing weighs an absolute ton and evrything I've touched feels good quality and well engineered, including the packaging. The peel's really nice. There's little or nothing to assemble, except to slot the burner unit(s) on and away you go. Part of me's already wondering if the wood burner has sufficient capacity to get a good temperature up, but they've done the prototyping so let's reserve judgement.
Some images if anyone's interested:
I'll keep you posted...
The thing weighs an absolute ton and evrything I've touched feels good quality and well engineered, including the packaging. The peel's really nice. There's little or nothing to assemble, except to slot the burner unit(s) on and away you go. Part of me's already wondering if the wood burner has sufficient capacity to get a good temperature up, but they've done the prototyping so let's reserve judgement.
Some images if anyone's interested:
I'll keep you posted...
Bonefish Blues said:
How inadequate do I feel
This might make you feel better http://www.pistonheads.com/gassing/topic.asp?h=0&a...
A little bit thanks. Wife said that DPD man did reverse the van as close as he could but that's a different order
Surprised that this hasn't been referenced: http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Surprised that this hasn't been referenced: http://www.pistonheads.com/gassing/topic.asp?h=0&a...
GT2CS said:
eriksmilda said:
This is an adjustment one of our customers made to his grill. 
That pizza stone wont last long at temperatures above 240 C! Temps off the scale (500 degrees +) and the stone worked perfect.
Interestingly we tried using soft wood for the last pizza as it was close to hand (a bag of kindling from Asda iirc) and it had no adverse effects on the process and was actually handy as a quick intense bit of heat.
Very happy guests
LaurasOtherHalf said:
Just as an update to this, I used my replacement cheapo Amazon pizza stone on Friday night for BBQ pizzas and we are really getting the hang of it now. The stone is the large one on there for under £10 delivered, cheapest of the cheap
Temps off the scale (500 degrees +) and the stone worked perfect.
Interestingly we tried using soft wood for the last pizza as it was close to hand (a bag of kindling from Asda iirc) and it had no adverse effects on the process and was actually handy as a quick intense bit of heat.
Very happy guests
I think I know why mine broke. I was using it for sourdough bread and spraying on to the bread to crisp up the crust and the cold water hitting the stone may have stressed it. That and maybe it had a tiny fault line. Still cheap enough to replace and they dont break every day...Temps off the scale (500 degrees +) and the stone worked perfect.
Interestingly we tried using soft wood for the last pizza as it was close to hand (a bag of kindling from Asda iirc) and it had no adverse effects on the process and was actually handy as a quick intense bit of heat.
Very happy guests
The Roccbox looks good!
Some shots from impromptu pizza a few nights ago. Last minute plans meant I had to use the frozen dough from Waitrose mentioned on the last page.
Better than last time, used a tin of san marzanos for the sauce. Having another run tomorrow, this time I've made the dough using a Franco Manca recipe.
Some shots from impromptu pizza a few nights ago. Last minute plans meant I had to use the frozen dough from Waitrose mentioned on the last page.
Better than last time, used a tin of san marzanos for the sauce. Having another run tomorrow, this time I've made the dough using a Franco Manca recipe.
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