Pizza Oven Thread
Discussion
Not as pretty as some in this thread, but here's my attempt - home-made dough cooked in a G3 Ferrari pizza oven.
On the tomato sauce front - I find the Pizza Express passata actually nicer than the fancy Italian San Marzano sauce https://www.tesco.com/groceries/product/details/?i...
On the tomato sauce front - I find the Pizza Express passata actually nicer than the fancy Italian San Marzano sauce https://www.tesco.com/groceries/product/details/?i...
CaptainSensib1e said:
Have used my Uuni twice now, first time with great success, second time had a bit of fail.
Being a bit useless with the paddle and using too many toppings I managed to get cr@p all over the stone the first time, so gave it a good scrub (water only) to get the worst of it off.
Tried to use it the next day but the stone was still damp and just didnt get hot enough to work properly. Lesson learned, and a warning for any other pizza novices!
In future I'm just going to try and avoid getting it dirty and keep cleaning to a minimum.
I think you're lucky you didn't crack the stoneBeing a bit useless with the paddle and using too many toppings I managed to get cr@p all over the stone the first time, so gave it a good scrub (water only) to get the worst of it off.
Tried to use it the next day but the stone was still damp and just didnt get hot enough to work properly. Lesson learned, and a warning for any other pizza novices!
In future I'm just going to try and avoid getting it dirty and keep cleaning to a minimum.
First attempt
Pretty reasonable I thought. Took a bit longer than a minute (nearly 2) but I don't think I was far enough back to start with and the back plate isn't very secure so that caused a minor issue.
I hit 350ish I think. How do you get it hotter, do you need a faster pellet flow or some other trick?
Pretty reasonable I thought. Took a bit longer than a minute (nearly 2) but I don't think I was far enough back to start with and the back plate isn't very secure so that caused a minor issue.
I hit 350ish I think. How do you get it hotter, do you need a faster pellet flow or some other trick?
Seen this thread on foodndrink! Saw this on a website I follow and must link!
http://www.designboom.com/technology/uuni-3-portab...
Hope it can use other fuel not just pellets!
http://www.designboom.com/technology/uuni-3-portab...
Hope it can use other fuel not just pellets!
@Bullett, interested to hear how you thought the base came out!?
A few reviews of the previous versions seem to indicate the bottoms were a little soggy.
I see they now have a stone base in the version 3 which must help with the authentic crispy base..
I'm keen to pull the trigger on one but just need to remove my final reservation.
They look a great solution to 90% of the genuine pizza oven taste and results, for much less hassle in terms of time and money.
A few reviews of the previous versions seem to indicate the bottoms were a little soggy.
I see they now have a stone base in the version 3 which must help with the authentic crispy base..
I'm keen to pull the trigger on one but just need to remove my final reservation.
They look a great solution to 90% of the genuine pizza oven taste and results, for much less hassle in terms of time and money.
MattS5 said:
@Bullett, interested to hear how you thought the base came out!?
A few reviews of the previous versions seem to indicate the bottoms were a little soggy.
I see they now have a stone base in the version 3 which must help with the authentic crispy base..
I'm keen to pull the trigger on one but just need to remove my final reservation.
They look a great solution to 90% of the genuine pizza oven taste and results, for much less hassle in terms of time and money.
I made probably 50 or so on my uuni2 (with stone base) last year,and it's due back from hibernation shortly A few reviews of the previous versions seem to indicate the bottoms were a little soggy.
I see they now have a stone base in the version 3 which must help with the authentic crispy base..
I'm keen to pull the trigger on one but just need to remove my final reservation.
They look a great solution to 90% of the genuine pizza oven taste and results, for much less hassle in terms of time and money.
Never had an issue with the base and my wife who spent a while in Italy and is a little of a pizza snob (in a nice way
) really rates them.Takes about 10-15mins to get to temp (will check what the stone reaches with my infra thermo next time), 90-120seconds to cook and needs turning in my experience as the firebox end is hotter. Takes a few minutes for stone to get back to temp, but nothing that breaks the flow.
My only problems are with my own ability to make dough, getting it off the peel properly, and paying attention so I dont burn one side.
MattS5 said:
@Bullett, interested to hear how you thought the base came out!?
A few reviews of the previous versions seem to indicate the bottoms were a little soggy.
I see they now have a stone base in the version 3 which must help with the authentic crispy base..
I'm keen to pull the trigger on one but just need to remove my final reservation.
They look a great solution to 90% of the genuine pizza oven taste and results, for much less hassle in terms of time and money.
I have recently got an Uuni 3. Took me a couple of goes to get the hang of it, but am now motoring with it. It's a great piece of kit, heats up v quickly, and cooks a pizza in less than 2 minutes. Base lovely and crispy as well. I would highly recommend getting one.A few reviews of the previous versions seem to indicate the bottoms were a little soggy.
I see they now have a stone base in the version 3 which must help with the authentic crispy base..
I'm keen to pull the trigger on one but just need to remove my final reservation.
They look a great solution to 90% of the genuine pizza oven taste and results, for much less hassle in terms of time and money.
Bullett said:
About 10 minutes to heat up.
See about 3 posts above for my first attempt.
10 mins??!! WTF!! I made fire in my pizza oven on Saturday. First firing of the season so the internal structure was full of moisture, as was the floor. The first firing is always the hardest but my goodness, it took at least a couple of hours of faffing to get the thing burning nicely (inc wifey's hair dryer!) Mind you, once it was going it was really going well! Stuck a beef casserole in at around 6 pm, removed it from the oven at 09.00 on Sunday morning and Bob's yer uncle; Sunday dinner. Embers were still hot on Sunday night after sundown. Should have made bread! The next firing will be much easier, so long as I don't leave it too long. Maybe there'll be some pizza on the table next weekend?!See about 3 posts above for my first attempt.
Johnniem said:
10 mins??!! WTF!! I made fire in my pizza oven on Saturday. First firing of the season so the internal structure was full of moisture, as was the floor. The first firing is always the hardest but my goodness, it took at least a couple of hours of faffing to get the thing burning nicely (inc wifey's hair dryer!) Mind you, once it was going it was really going well! Stuck a beef casserole in at around 6 pm, removed it from the oven at 09.00 on Sunday morning and Bob's yer uncle; Sunday dinner. Embers were still hot on Sunday night after sundown. Should have made bread! The next firing will be much easier, so long as I don't leave it too long. Maybe there'll be some pizza on the table next weekend?!
The fact you are saying things like fire, moisture, hours, oven, embers etc makes me think you have a proper pizza oven, the 10min heat up people above are on about unni'sMight give mine a season/dry out fire next weekend, now spring is finally here! might get some usage again soon!
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