Pizza Oven Thread
Discussion
Paddy_N_Murphy said:
for the minions and plebs...... Pizza Stones' cleaning ?
Ive got various toppings spillage and cheese spillage on mine.
A dry scrape has not got it all off. I'm reluctant to scrub (water content) so options are?
Leave it be!Ive got various toppings spillage and cheese spillage on mine.
A dry scrape has not got it all off. I'm reluctant to scrub (water content) so options are?
Scrape off the lumps, but the stain's and spillage will only create a lovely BBQ/smokey flavour.
Think of a gas BBQ, when its brand new you might as well cook over a zippo, however when it gets used, and a build up of fat and grime on the gas plates this burns and gives you a smokey BBQ taste.
Same theory, the pizza stone will be hot enough to kill any nasties.
thelittleegg said:
Tony Angelino said:
What's everybody's cheese of choice? Have used a few kinds of different options with mixed results including:
Cheapo Lidle mozzarella balls
Grated mozzarella
Real expensive Waitress mozzarella
Grated cheapish cheddar from Costco (tend to buy the large bags and freeze it in smaller batches, sometimes catches and burns, probably something to do with the moisture loss).
Finished with a bit of grated hard cheese
I generally subscribe to the less is more theory when it comes to cheese and other toppings normally with some cured meats added to the cheese and tomato.
Absolutely. Lots of the pizzas on this page look like they've got too many toppings. It's a bad sign when you can no longer see the tomato sauce.Cheapo Lidle mozzarella balls
Grated mozzarella
Real expensive Waitress mozzarella
Grated cheapish cheddar from Costco (tend to buy the large bags and freeze it in smaller batches, sometimes catches and burns, probably something to do with the moisture loss).
Finished with a bit of grated hard cheese
I generally subscribe to the less is more theory when it comes to cheese and other toppings normally with some cured meats added to the cheese and tomato.
Personally, I make homemade spelt dough, rolled out as thinly as possible. I use the best tinned tomatoes I can find, such as San Marzano, infused with a hint of garlic for the tomato sauce. Toppings are mozzarella di bufala, a grating of parmesan, a drizzle of extra virgin olive oil, then scatter with basil once cooked. Perfection.
They cook beautifully due to the thin base and delicate loading of toppings, even cooked in the oven, with a pizza stone, they come out really, really well.
Spelt Pizza by Gavin Wren, on FlickrI friend of mine has this, he started off with one in his garden, it seems like a slippery slope but the end results are worth it I guess 
https://www.facebook.com/dukespizzauk/
https://www.facebook.com/dukespizzauk/
Podie said:
Fuel hopper is re-located.
Looks like 2S owners can "upgrade" to the revised hopper for £25 (although never had an issue with mine!)
My problem with the hopper is when I refuel I always end up with pellets falling onto the board. The new design looks to have sorted that problem so I'll probably order it for the sake of £25. Looks like 2S owners can "upgrade" to the revised hopper for £25 (although never had an issue with mine!)
![](http://thumbsnap.com/sc/fwimxs9e.jpg[/img]</a> <a href="http://thumbsnap.com/skE4JM0Q" Target="_blank" rel="nofollow">[img]http://thumbsnap.com/sc/skE4JM0Q.jpg)
48Valves said:
Bullett said:
My Uuni is here.
Time to start experimenting.
Ive been like that for 2 weeks now. The wife and kids are getting a bit fed up of pizza.Time to start experimenting.
I've been and bought a 16kg bag of flour so I have plenty to experiment with.
Luke. said:
48Valves said:
Bullett said:
My Uuni is here.
Time to start experimenting.
Ive been like that for 2 weeks now. The wife and kids are getting a bit fed up of pizza.Time to start experimenting.
I've been and bought a 16kg bag of flour so I have plenty to experiment with.
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