Pizza Oven Thread
Discussion
LaurasOtherHalf said:
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?).
I've had the Weber stone directly over flames a couple of times without any problems. Mind you, I have only managed to get the temp up to 350C so far. Might there have been any water in your stone? 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?).
Have you washed it at all?
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. LaurasOtherHalf said:
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?).
I'd suggest a cast iron skillet. There's a company called Victor that do a 34cm one with a very shallow lip. I use it in our oven for pizzas and it works a peach.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?).
I've also used it on the BBQ a number of times no issue. It's already been fired in an industrial oven at silly temps to non-stick it, so it'll have no trouble with a BBQ.
Do you use a lid when BBQ-ing the pizza?
Edited by Swervin_Mervin on Wednesday 17th August 12:24
LaurasOtherHalf said:
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?).
I use a laser thermometer. Very cheap from fleabay - try this.... http://www.ebay.co.uk/bhp/laser-temperature-gunAs 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?).
giblet said:
Cheers for the tip. Don't have any countrywide stores up north so will see what I get online. If you fancy chucking a few handfuls in with the packaging then that would be great 
If you have a plumb centre nearby they also do them http://www.plumbcenter.co.uk/product/balcas-brites...Lots of people on the Uuni FB page using those.
badgerade said:
If you have a plumb centre nearby they also do them http://www.plumbcenter.co.uk/product/balcas-brites...
Lots of people on the Uuni FB page using those.
Perfect, cheers for that. Is that the Uuni Community page on FB?Lots of people on the Uuni FB page using those.
don4l said:
I've had the Weber stone directly over flames a couple of times without any problems. Mind you, I have only managed to get the temp up to 350C so far. Might there have been any water in your stone?
Have you washed it at all?
Don't think it's ever been washed since the first use! I wonder if it got damp being left on the BBQ overnight to cool last Saturday Have you washed it at all?
CaptainSensib1e said:
Sorry if I've missed this earlier on the thread, but does anyone have a good recipe for a decent tomato pizza sauce?
I'm actually quite fussy about my tomato sauce, it needs to be light and flavoursome, but not too rich and overpowering. A good tomato sauce can make or break a pizza!
I don't make a sauce. Just lightly salt some chopped tomatoes (San Marzano if you can), leave to sit for a bit and then spread that thinly on the base.I'm actually quite fussy about my tomato sauce, it needs to be light and flavoursome, but not too rich and overpowering. A good tomato sauce can make or break a pizza!
giblet said:
badgerade said:
If you have a plumb centre nearby they also do them http://www.plumbcenter.co.uk/product/balcas-brites...
Lots of people on the Uuni FB page using those.
Perfect, cheers for that. Is that the Uuni Community page on FB?Lots of people on the Uuni FB page using those.
Eta - the owner of Uuni is on there, with a couple of other people who work there, so any product queries get answered quickly. Also a good group for recipes
Edited by badgerade on Wednesday 17th August 22:41
giblet said:
teeceeee said:
its just by our front door waiting to be collected!!
I'm hoping that they somehow deliver it in time for the weekend. Spot of bedtime reading
CaptainSensib1e said:
Sorry if I've missed this earlier on the thread, but does anyone have a good recipe for a decent tomato pizza sauce?
I'm actually quite fussy about my tomato sauce, it needs to be light and flavoursome, but not too rich and overpowering. A good tomato sauce can make or break a pizza!
I made a sauce last weekend based on this:-I'm actually quite fussy about my tomato sauce, it needs to be light and flavoursome, but not too rich and overpowering. A good tomato sauce can make or break a pizza!
http://www.jamieoliver.com/recipes/vegetables-reci...
I prepared the sauce a couple of hours before using it. I find that anything with garlic is better prepared well in advance.
I used fresh tomatoes instead of tinned, and I used only a small amount of olive oil.
Method:-
Soak 4 tomatoes in boiling water for 3-4 minutes. Skin and cut the tomatoes into pieces.
Gently fry thinly sliced garlic for 5-10 minutes.
Add the tomatoes, some basil (fresh is better), salt and pepper.
While cooking, use a wooden spoon to crush the tomatoes.
Cook until the sauce has the consistency that suits you. Probably 20-30 minutes.
My Mrs was very impressed. She said that it was the freshest tasting pizza sauce that she has ever eaten.
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. 21TonyK said:
Honestly, nothing really in the book that has not already been posted on this and other threads. Pretty pictures though.
Yup. I was given it as a gift a while back though so figured I might as well read it once whilst waiting for the Uuni to arriveteeceeee said:
and, just been collected.... so fingers crossed!
Good stuff. Bonefish Blues said:
X raying now delayed until next week, surprise surprise.
I read elsewhere that only the grey ones are being shipped over here? Seems unfair on the people who ordered them in green. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff