Pizza Oven Thread
Discussion
Had a quick attempt at Tandoori chicken in my pizza oven last year, was overdone one side and underdone the other! it's on my list of thing's to try and sort this spring/summer. I reckon a couple of bricks inside the oven with the flat type of skewers laid flat on them might just do it.
HotJambalaya said:
Yeah, I bought that sizzler pan, but haven't used it yet.
I cant quite reconcile putting meat in it when a pizza will burn in 2 mins. I might do something like heat up the pan on the hob so the base is nice and warm, throw the meat on, then bang it in.
Surely you want to heat up in the pan in the Uuni, so it then cooks at a similar temperature from above and below?I cant quite reconcile putting meat in it when a pizza will burn in 2 mins. I might do something like heat up the pan on the hob so the base is nice and warm, throw the meat on, then bang it in.
Tony Angelino said:
Kermit power said:
I'm staggered at the number of people on here who seem willing to spend a load of cash on a pizza oven but then shy away from the incredibly simple process of making their own dough!
There are few things easier to make in a kitchen than pizza dough, so why on earth would you buy it in?
A combination of never actually being able to nail it myself and being lazy(and they aren't exactly expensive either). It's a balle ache letting it all prove if you make it in large batches for freezing, bought it in exact size balls that work every time (not perfect, still trying to improve them but much better than I can make myself) and I dont have any of the hassle of cleaning up. I've not given up completely with the home made stuff, but until I can make something better myself I'll probably carry on. There are few things easier to make in a kitchen than pizza dough, so why on earth would you buy it in?
Recipies welcome if anybody has got it sussed.
320g water
12g Salt
8g Dried yeast
Mix
Knead for 10 minutes
Place in large bowl, cover with clingfilm and leave in the fridge for 2 days.
Split into roughly 200g portions and make into balls
Leave to rest for a couple of hours before cooking
Had the Uuni 3 lit again tonight. Screwed the pellet slide screw in a few more turns, and it was exposed to a fairly strong cold wind that was blowing tonight.
One or both of these things resulted in the temperature being more like 350-400 degC rather than the 500 degC registered last time.
Also the slide didn't fall off!!
Much more manageable, pizzas took 90-120 seconds to cook rather than 45-60 and were much more edible.
Wonderful piece of kit.
Used the Uuni pizza base recipe tonight - first time I've added olive oil and it was very good.
Tried a few different types of mozzarella - Tesco finest is certainly wasted on me...!
Wild garlic is a lovely addition.
One or both of these things resulted in the temperature being more like 350-400 degC rather than the 500 degC registered last time.
Also the slide didn't fall off!!
Much more manageable, pizzas took 90-120 seconds to cook rather than 45-60 and were much more edible.
Wonderful piece of kit.
Used the Uuni pizza base recipe tonight - first time I've added olive oil and it was very good.
Tried a few different types of mozzarella - Tesco finest is certainly wasted on me...!
Wild garlic is a lovely addition.
giblet said:
Gandahar said:
Very good result, top work.
Cheers. I need to work on keeping the hopper filled up to a decent level. Will aim for a perfect char all round next time. 
Rather than perfection, it looks damn good to me, start experimenting with that good base so you do different things.
Bullett said:
Small onion, clove garlic fried gently until soft and starting to brown.
Tin of toms or 400-500ml passata (I use Lidl), reduce it a bit.
Basil, salt, pepper to taste.
Whizzit up.
Or I just use passata.
Cheers. I'll remember that for next time. Ended up ordering a case of san marzanos online, Amazon Prime makes things so much easier!Tin of toms or 400-500ml passata (I use Lidl), reduce it a bit.
Basil, salt, pepper to taste.
Whizzit up.
Or I just use passata.
fredt said:
Really didn't want to, but just put an order in for a Uuni 3..
Damn the internet
Good decision! Damn the internet
Gandahar said:
With pizza at this level don't aim for perfection, aim for pleaure, I am sure your eaters think it is brilliant whilst you worry .... the eaters always have a better experience than the cook.
Rather than perfection, it looks damn good to me, start experimenting with that good base so you do different things.
Makes sense. I may start experimenting with toppings next and aim for consistently good cooks. Rather than perfection, it looks damn good to me, start experimenting with that good base so you do different things.
48Valves said:
Buy a tin of Pizza Express pasata. Job done.
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