Pizza Oven Thread
Discussion
I bought one of these yesterday:
http://www.argos.co.uk/static/Product/partNumber/2...
It's ace, cooked two pizzas in it last night and it has great potential but unfortunately I did not have kiln dried wood so temps were not high enough. It's big enough for a 10-11" pizza each time. Looking forward to trying again with proper wood.
Would recommend to those who do not want to fork out loads of cash.
http://www.argos.co.uk/static/Product/partNumber/2...
It's ace, cooked two pizzas in it last night and it has great potential but unfortunately I did not have kiln dried wood so temps were not high enough. It's big enough for a 10-11" pizza each time. Looking forward to trying again with proper wood.
Would recommend to those who do not want to fork out loads of cash.
really? i get hardly any smoke at all...
but i start them off in the little cage thing and pop that straight in the back of the uuni and leave it well alone with the chimney top off and the front flap off and the feed scoop out until it's well alight.
i'll then put the front on so that the flames and heat are drawn out of the chimney at the front and start dribbling a few pellets in every 10 seconds or so for maybe 3-4 times... then when they are caught add one or two scoops full slowly, so that the pellets are coming up the feeder.
then pop the scoop into the feeder to block it off, keep the front on for a few minutes and then the stone is heated up beyond what my digital thermometer can manage.
oh, forgot to add, once at full pelt, not unusual to have flames coming out of the front chimney..
but i start them off in the little cage thing and pop that straight in the back of the uuni and leave it well alone with the chimney top off and the front flap off and the feed scoop out until it's well alight.
i'll then put the front on so that the flames and heat are drawn out of the chimney at the front and start dribbling a few pellets in every 10 seconds or so for maybe 3-4 times... then when they are caught add one or two scoops full slowly, so that the pellets are coming up the feeder.
then pop the scoop into the feeder to block it off, keep the front on for a few minutes and then the stone is heated up beyond what my digital thermometer can manage.
oh, forgot to add, once at full pelt, not unusual to have flames coming out of the front chimney..
don4l said:
I made a sauce last weekend based on this:-
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.
Thanks, I'll give it a try!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.
[quote=LaurasOtherHalf]
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.
Hello LaurasOtherHalf,
Good to see you are having fun with our pizzaring.
I like to help you with temperature control of the pizzaring.
With the Master Touch you get a grill with 2 lids. at least in The Netherlands.
When you place the grill upside down in the ring and open the back lid it falls down.
This way you can load wood just by lifting the top of the Master Touch.
If you place the wood, wrist thick, upright. They burn hotter because the fire gets higher.
With good hardwood and a bit of practice with the preparation of the pizza's, you can make 2 or 3 with 3 pieces of wood.
Kind regards,
Erik
Barabiku
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.
Hello LaurasOtherHalf,
Good to see you are having fun with our pizzaring.
I like to help you with temperature control of the pizzaring.
With the Master Touch you get a grill with 2 lids. at least in The Netherlands.
When you place the grill upside down in the ring and open the back lid it falls down.
This way you can load wood just by lifting the top of the Master Touch.
If you place the wood, wrist thick, upright. They burn hotter because the fire gets higher.
With good hardwood and a bit of practice with the preparation of the pizza's, you can make 2 or 3 with 3 pieces of wood.
Kind regards,
Erik
Barabiku
don4l said:
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.
Buy a tin of Cirio plum tomatoes (they really taste way better than other brands I have tired) - on offer at £2 for 4 from Sainsbury's
Chop some garlic and fry in olive oil for a couple of minutes
Add the tin of toms and break them up and simmer over low heat for 10-15 mins to lose some of the water content.
Blitz with a hand blender
Add salt and pepper to taste
Leave to cool
Provides enough for 6-8 or so pizzas, depending on how much you like to use
Keeps in fridge for up to 2 weeks due to acidity
Add basil while cooking? You can add leaves when you serve the pizza if you want.
eriksmilda said:
LaurasOtherHalf said:
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.
Hello LaurasOtherHalf,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.
Good to see you are having fun with our pizzaring.
I like to help you with temperature control of the pizzaring.
With the Master Touch you get a grill with 2 lids. at least in The Netherlands.
When you place the grill upside down in the ring and open the back lid it falls down.
This way you can load wood just by lifting the top of the Master Touch.
If you place the wood, wrist thick, upright. They burn hotter because the fire gets higher.
With good hardwood and a bit of practice with the preparation of the pizza's, you can make 2 or 3 with 3 pieces of wood.
Kind regards,
Erik
Barabiku
Yes I have the master touch grill with the open section, however as i use that on the BBQ more often I bought a cheap grill to fit into the pizzaring so I didn't have to keep un-fastening the nuts every time I want to use it. I am going to cut out the back of the basic grill I have bought to load the wood as you have shown
Also, not sure if you've tried it, but I'm going to cut some steel to sit on top of the pizzaring and see how that works.
Trying to figure this one out. Is the biggest 1.25 they do. So far made a couple of pizzas (cheated and bought fresh bases), cooked a chicken and toasted almonds. Needs a bit of practice to properly master.
Baking own bread in the morning and a lamb leg for dinner. Will then find a pizza base recipe to follow for some proper homemade pizzas.
Oh man. Now I have oven envy and mine hasn't even arrived yet!
On a sidenote does anyone have the easiest recipe for dough for someone who is relatively new to baking? The Uuni is due to be delivered on Tuesday and I'm picking up a few bags of pellets the day after so as long as the weather is half decent next weekend I'll be overdosing on pizza.
On a sidenote does anyone have the easiest recipe for dough for someone who is relatively new to baking? The Uuni is due to be delivered on Tuesday and I'm picking up a few bags of pellets the day after so as long as the weather is half decent next weekend I'll be overdosing on pizza.
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! 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?
giblet said:
Oh man. Now I have oven envy and mine hasn't even arrived yet!
On a sidenote does anyone have the easiest recipe for dough for someone who is relatively new to baking? The Uuni is due to be delivered on Tuesday and I'm picking up a few bags of pellets the day after so as long as the weather is half decent next weekend I'll be overdosing on pizza.
i keep a few of these in the freezer for emergencies....On a sidenote does anyone have the easiest recipe for dough for someone who is relatively new to baking? The Uuni is due to be delivered on Tuesday and I'm picking up a few bags of pellets the day after so as long as the weather is half decent next weekend I'll be overdosing on pizza.
http://www.waitrose.com/shop/DisplayProductFlyout?...
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?
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