Pizza Oven Thread
Discussion
sidekickdmr said:
Tony Angelino said:
Not pork but I tried tandoori chicken on Sunday. Took the Weber rotiserrie system and poked it in the corner, on an angle. One side awesome, fantastic crust on the outside just like you want but the back edge wasnt cooked through, even after rotating.
Think a couple of flat metal skewers resting on a couple of bricks may be the answer, but it's definately worth persevering with.
I was imagining rubbing a huge shoulder with a nice rub, putting it in a big thick stone roasting tray, pout some cider in the bottom, put it in the oven after cooking a pizza so high temp to sear, cover with foil, and leave overnight so the oven temp slowly drops ready for it to be cooked through and warm the next day. Think a couple of flat metal skewers resting on a couple of bricks may be the answer, but it's definately worth persevering with.
That possible?
This one, it arrives Friday so I don't know how well it will keep the heat, but being a proper brick one, that is advertised as insulated and weighs about 700KG (yes really) I'm imagining it will keep the heat relatively well.
https://www.ebay.co.uk/itm/272072332382
https://www.ebay.co.uk/itm/272072332382
sidekickdmr said:
This one, it arrives Friday so I don't know how well it will keep the heat, but being a proper brick one, that is advertised as insulated and weighs about 700KG (yes really) I'm imagining it will keep the heat relatively well.
https://www.ebay.co.uk/itm/272072332382
"Up to 3 hours" according to the advert. I'll make a note of mine on Thursday then perhaps somebody can suggest some recipes. https://www.ebay.co.uk/itm/272072332382
Okey dokey......
So after purchasing a weber and then a barabiku pizzaring at the end of the heatwave I've been itching to try this out. However I've obviously hexed the weather as it's been pants since I bought it. Last night was no better but I was determined to give it a go regardless....
It's an incredibly simple bit of kit, nothing more than a rolled piece of stainless steel that you bolt together with wing nuts which double up to hold a weber (or generic) grill in place. I bought a generic one off the bay for £20 that works well though I might alter it (more on which later).
I fired up the chimney lighter, I'd bought some charcoal when I got the weber but it was the instant light stuff, good for ease of use I'm sure but maybe not the best for the high temps needed for pizza.
After getting the coal up to temperature I used the coal baskets to hold them towards the back of the bbq. As they lit up so quick I put the wood on straight away, lifted the pizzaring on and put the pizza stone in and lid on. Bottom vent open, top vent closed. As you can imagine there was quite a bit of smoke! I just used some of the hardwood logs you find for sale at Asda and split them down.
The temperature quickly rose to around 300 degrees but wouldn't go any higher than that so I quickly put the pizza on (I won't clutter the thread with pizza recipes)
The low temperature obviously made the pizza cook slower than you see on the youtube videos and I made one for the wife but by the time I'd done that I felt I needed to add more wood for mine to get the temperature back up. Now, this may be a design fault of the pizzaring but I suspect it's down to me using the quick light charcoal. I think with some of the big lump stuff the guys on the bbq thread use I could pile it up more and get way more heat in there which would make things easier and quicker.
Also when I said about altering the set up earlier, I think it would be better if I cut out some of the bars of the grill that the pizza stone sits on at the back, not for draught but to make it easier to load more wood in there when it burns out. The way it is at the moment you have to lift the entire pizzaring off which isn't the easiest thing to do, especially if there's people/kids around to burn themselves on.
However.....
Thats not to say it wasn't amazing! I've been home cooking my own pizza (in a fan oven) for years, tweaking my recipes and methods over time and this pizza was by a long way the best ever one I've created. The wife agrees which is saying something as it's her favourite dish! It may have been a faff and took a bit longer than just turning the oven on but it tasted every bit as good as the pizza you get on holiday
Crispy base with lots of bubbles and a light centre.
What was especially surprising (given this bbq was brand new and unused) was the amazing bbq smokey flavour the pizza had. With some better coal I think I could be on to a winner with this
So after purchasing a weber and then a barabiku pizzaring at the end of the heatwave I've been itching to try this out. However I've obviously hexed the weather as it's been pants since I bought it. Last night was no better but I was determined to give it a go regardless....
It's an incredibly simple bit of kit, nothing more than a rolled piece of stainless steel that you bolt together with wing nuts which double up to hold a weber (or generic) grill in place. I bought a generic one off the bay for £20 that works well though I might alter it (more on which later).
I fired up the chimney lighter, I'd bought some charcoal when I got the weber but it was the instant light stuff, good for ease of use I'm sure but maybe not the best for the high temps needed for pizza.
After getting the coal up to temperature I used the coal baskets to hold them towards the back of the bbq. As they lit up so quick I put the wood on straight away, lifted the pizzaring on and put the pizza stone in and lid on. Bottom vent open, top vent closed. As you can imagine there was quite a bit of smoke! I just used some of the hardwood logs you find for sale at Asda and split them down.
The temperature quickly rose to around 300 degrees but wouldn't go any higher than that so I quickly put the pizza on (I won't clutter the thread with pizza recipes)
The low temperature obviously made the pizza cook slower than you see on the youtube videos and I made one for the wife but by the time I'd done that I felt I needed to add more wood for mine to get the temperature back up. Now, this may be a design fault of the pizzaring but I suspect it's down to me using the quick light charcoal. I think with some of the big lump stuff the guys on the bbq thread use I could pile it up more and get way more heat in there which would make things easier and quicker.
Also when I said about altering the set up earlier, I think it would be better if I cut out some of the bars of the grill that the pizza stone sits on at the back, not for draught but to make it easier to load more wood in there when it burns out. The way it is at the moment you have to lift the entire pizzaring off which isn't the easiest thing to do, especially if there's people/kids around to burn themselves on.
However.....
Thats not to say it wasn't amazing! I've been home cooking my own pizza (in a fan oven) for years, tweaking my recipes and methods over time and this pizza was by a long way the best ever one I've created. The wife agrees which is saying something as it's her favourite dish! It may have been a faff and took a bit longer than just turning the oven on but it tasted every bit as good as the pizza you get on holiday
Crispy base with lots of bubbles and a light centre.
What was especially surprising (given this bbq was brand new and unused) was the amazing bbq smokey flavour the pizza had. With some better coal I think I could be on to a winner with this
sidekickdmr said:
This one, it arrives Friday so I don't know how well it will keep the heat, but being a proper brick one, that is advertised as insulated and weighs about 700KG (yes really) I'm imagining it will keep the heat relatively well.
https://www.ebay.co.uk/itm/272072332382
How you getting on with it? And which size did you go for?https://www.ebay.co.uk/itm/272072332382
This is Pistonheads. Obvious solution is obvious...
http://www.ebay.co.uk/itm/JONES-5-TON-MOBILE-YARD-...
http://www.ebay.co.uk/itm/JONES-5-TON-MOBILE-YARD-...
sidekickdmr said:
I went for the 100, it's plenty big enough!
It's arrived but still on the pallet at the moment, I need to get it down a flight of stairs and I have no idea how I'm going to do that yet
Ha, i have a gate to navigate through in my back garden (6 ft wall either side) so i was wondering how i'd manage moving it around if i got one. The one you have linked to seems like good value so i'd be interested in a bit of a review once you sort your logistics out if you don't mind?It's arrived but still on the pallet at the moment, I need to get it down a flight of stairs and I have no idea how I'm going to do that yet
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
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
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...
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...
The lovely weather has returned to cumbria so we had another go with the weber BBQ pizza oven last night.
As discussed on the previous page we went with BBQ brickettes this time and had much better results. Just the cheapo (dial?) ones from b&q but 15 mins in the chimney starter and then pushed to the back of the kettle in a c shape resulted in around 300 degrees for warming up the stone.
(Temperatures are on the built in lid thermostat)
After 10 mins or so I fired on the wood and it rocketed up to 500, perfect!
We had the outlaws over to show them and they were incredibly impressed. The pizzas tasted amazing and everyone enjoyed the crack, however, unlike the videos on YouTube and despite my impressive temperatures the pizzas still took around 10 mins to cook. Not the 3 mins on YouTube.
I decided to push the pizza stone back towards the flames slightly to see if I could generate a bit more temperature over the pizzas (but still not over the flames) and while preparing the third pizza it exploded!
School boy error I suppose and at least it was a clean crack so I could simply push the two halves back together and carry on using. Bit guttet however, we've had that stone since our first pizza experiments all those years ago
However, onwards and upwards which leads me to a couple of questions.....
Can anyone recommend a large heavy duty stone?
How about an accurate thermometer that can measure the temp at the stone (rather than the lid?).
As discussed on the previous page we went with BBQ brickettes this time and had much better results. Just the cheapo (dial?) ones from b&q but 15 mins in the chimney starter and then pushed to the back of the kettle in a c shape resulted in around 300 degrees for warming up the stone.
(Temperatures are on the built in lid thermostat)
After 10 mins or so I fired on the wood and it rocketed up to 500, perfect!
We had the outlaws over to show them and they were incredibly impressed. The pizzas tasted amazing and everyone enjoyed the crack, however, unlike the videos on YouTube and despite my impressive temperatures the pizzas still took around 10 mins to cook. Not the 3 mins on YouTube.
I decided to push the pizza stone back towards the flames slightly to see if I could generate a bit more temperature over the pizzas (but still not over the flames) and while preparing the third pizza it exploded!
School boy error I suppose and at least it was a clean crack so I could simply push the two halves back together and carry on using. Bit guttet however, we've had that stone since our first pizza experiments all those years ago
However, onwards and upwards which leads me to a couple of questions.....
Can anyone recommend a large heavy duty stone?
How about an accurate thermometer that can measure the temp at the stone (rather than the lid?).
If you are attempting to make a neapolitan style pizza and want a cooking time of 1-2 mins then you will need to modify your bbq. I've seen ones where the bowl and the lid were lined with rather strong aluminium foil and a smaller pizza stone was attached to the lid to help retain more heat and help to cook the top of the pizza.
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