Pizza Oven Thread
Discussion
nadger said:
rsbmw said:
I've bee looking at the Uuni2, wood pellet fired pizza oven for about £200 - look great! Anyone got one?
https://uk.uuni.net/products/uuni-2
I have, it's fantastic! If I were you I'd go for the uuni2s though, with the new stone base rather than the aluminum one I've got. The aluminum is fine, but I do think the stone would be slightly better!https://uk.uuni.net/products/uuni-2
Neilsfirst said:
Drying out our bread oven for its first use in about 70 years this Sunday.
Will only be doing jacket spuds and warming stuff up this time.
Lovely! That looks like it is probably not in the UK? If you have never had a wood fired oven before then you will probably find that the oven needs some seasoning by way of a few fires so that the internal parts properly dry out. I have to build perhaps two or three fires in the oven each spring, unless I use it over winter and manage to keep moisture out that way. After 70 years of no use I guess that the seasoning process may take a little longer.Will only be doing jacket spuds and warming stuff up this time.
Buy yourself a laser thermometer (cheap things really) as for pizza the temp needs to be up to 390 degrees C. This is very high and perhaps too hot for most cooking other than flat breads and pizza!
One very helpful chap mentioned to me that the oven is properly ready when all the internal surfaces have turned white. When you get a good fire burning you will find that the top of the internal dome begins to go white. Over time and lots of wood later the white finish will cover the whole of the dome from top to bottom. Check your temperature then and see how you are getting on. DOn't just chuck pizza on and hope that it is hot enough!
Once you have done the pizza then chuck in some bread or put casseroles in there but make sure to keep a lid on the pot as to leave it off will 'smokify' your food (not always a good thing!).
I am imagining that you will love having that oven as much as I do mine. The previous owner of our house used to cook the Christmas turkey in the oven but then he was a Greek Cypriot. A nation that are committed to fire related cooking. I haven't been that brave and suspect I never will be. Bring on summer!
Here's one I started earlier when I first used the oven (and failed miserably!)
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Johnniem said:
Lovely! That looks like it is probably not in the UK? If you have never had a wood fired oven before then you will probably find that the oven needs some seasoning by way of a few fires so that the internal parts properly dry out. I have to build perhaps two or three fires in the oven each spring, unless I use it over winter and manage to keep moisture out that way. After 70 years of no use I guess that the seasoning process may take a little longer.
Buy yourself a laser thermometer (cheap things really) as for pizza the temp needs to be up to 390 degrees C. This is very high and perhaps too hot for most cooking other than flat breads and pizza!
One very helpful chap mentioned to me that the oven is properly ready when all the internal surfaces have turned white. When you get a good fire burning you will find that the top of the internal dome begins to go white. Over time and lots of wood later the white finish will cover the whole of the dome from top to bottom. Check your temperature then and see how you are getting on. DOn't just chuck pizza on and hope that it is hot enough!
Once you have done the pizza then chuck in some bread or put casseroles in there but make sure to keep a lid on the pot as to leave it off will 'smokify' your food (not always a good thing!).
I am imagining that you will love having that oven as much as I do mine. The previous owner of our house used to cook the Christmas turkey in the oven but then he was a Greek Cypriot. A nation that are committed to fire related cooking. I haven't been that brave and suspect I never will be. Bring on summer!
You are quite right. It was what we thought was the village bread oven, but have found out that the Nazis de-commissioned the village one during their occupation of France. Buy yourself a laser thermometer (cheap things really) as for pizza the temp needs to be up to 390 degrees C. This is very high and perhaps too hot for most cooking other than flat breads and pizza!
One very helpful chap mentioned to me that the oven is properly ready when all the internal surfaces have turned white. When you get a good fire burning you will find that the top of the internal dome begins to go white. Over time and lots of wood later the white finish will cover the whole of the dome from top to bottom. Check your temperature then and see how you are getting on. DOn't just chuck pizza on and hope that it is hot enough!
Once you have done the pizza then chuck in some bread or put casseroles in there but make sure to keep a lid on the pot as to leave it off will 'smokify' your food (not always a good thing!).
I am imagining that you will love having that oven as much as I do mine. The previous owner of our house used to cook the Christmas turkey in the oven but then he was a Greek Cypriot. A nation that are committed to fire related cooking. I haven't been that brave and suspect I never will be. Bring on summer!
I did fire it up last year but we didn't use it. Was more interested to see how long it took to get up to temperature, as you say when it has turned white and burnt all the soot off it is ready to rock and roll.
We are having a French Sunday Service at mine on Sunday which coincides with my birthday too, so it is only apt that we utilize a bit of history at the same time.
I know quite a few people with these. 90 second pizzas and a pretty neat device with integral water tank.
https://www.youtube.com/watch?v=ftVb1fRMhms
https://www.youtube.com/watch?v=ftVb1fRMhms
Edited by cashmax on Friday 20th May 12:27
Perfect thread timing as I'm going camping next weekend and they have a wood fired oven. As I'm not very experienced with one I have a couple of questions:
1) Cooking pizza - a couple of hours to reach super hot, then do you also want to have a rolling flame on the embers or embers only when cooking?
2) I'd like to do slow roast lamb. How do you control a low temperature? Is it get up to heat and cook pizza etc, then stop feeding the fire and place covered lamb in? Should I seal the oven?
3) Has anyone ever done Turkish style gyros in one? I've got this idea to marinade strips of lamb, then skewer vertically, place in hot over and turn a bit, slice off outside on freshly cooked naan with salad and sauces.
Any other killer recipe suggestions?
Cheers
1) Cooking pizza - a couple of hours to reach super hot, then do you also want to have a rolling flame on the embers or embers only when cooking?
2) I'd like to do slow roast lamb. How do you control a low temperature? Is it get up to heat and cook pizza etc, then stop feeding the fire and place covered lamb in? Should I seal the oven?
3) Has anyone ever done Turkish style gyros in one? I've got this idea to marinade strips of lamb, then skewer vertically, place in hot over and turn a bit, slice off outside on freshly cooked naan with salad and sauces.
Any other killer recipe suggestions?
Cheers
warp9 said:
Perfect thread timing as I'm going camping next weekend and they have a wood fired oven. As I'm not very experienced with one I have a couple of questions:
1) Cooking pizza - a couple of hours to reach super hot, then do you also want to have a rolling flame on the embers or embers only when cooking?
2) I'd like to do slow roast lamb. How do you control a low temperature? Is it get up to heat and cook pizza etc, then stop feeding the fire and place covered lamb in? Should I seal the oven?
3) Has anyone ever done Turkish style gyros in one? I've got this idea to marinade strips of lamb, then skewer vertically, place in hot over and turn a bit, slice off outside on freshly cooked naan with salad and sauces.
Any other killer recipe suggestions?
Cheers
1) Cooking pizza - a couple of hours to reach super hot, then do you also want to have a rolling flame on the embers or embers only when cooking?1) Cooking pizza - a couple of hours to reach super hot, then do you also want to have a rolling flame on the embers or embers only when cooking?
2) I'd like to do slow roast lamb. How do you control a low temperature? Is it get up to heat and cook pizza etc, then stop feeding the fire and place covered lamb in? Should I seal the oven?
3) Has anyone ever done Turkish style gyros in one? I've got this idea to marinade strips of lamb, then skewer vertically, place in hot over and turn a bit, slice off outside on freshly cooked naan with salad and sauces.
Any other killer recipe suggestions?
Cheers
I always push the embers or still flaming wood to the back or sides of the oven, sweep the ash away with a wettened brush and then bung on the pizza/s. I don't think it matters whether the flames are still going but you will need to get the oven temp up to around 390 degrees celsius otherwise the pizza wont cook very well.
2) I'd like to do slow roast lamb. How do you control a low temperature? Is it get up to heat and cook pizza etc, then stop feeding the fire and place covered lamb in? Should I seal the oven?
Once you have done your pizza and the temp has reduced down to around 150 degrees c, just bung in the pot roast, either over night (as I do) with the door closed or for as many hours as it takes to do your slow roast. I did a slow roast lamb overnight and it was sublime! Having said that, it is just another way of cooking; the taste isn't overly different than when cooked in your regular oven. It's a man thing to think that somehow a casserole cooked in fire will taste better. I really don't think it does but why waste the heat?
3) Has anyone ever done Turkish style gyros in one? I've got this idea to marinade strips of lamb, then skewer vertically, place in hot over and turn a bit, slice off outside on freshly cooked naan with salad and sauces.
Never done this but would probably use the rottiserie over the barbecue section rather than the oven for this. Sounds like a plan though!
Stoke the fire for late brunch with sausages, bacon, tomatoes, whatever, in a roasting pan. Stoke it a bit later to bring up to pizza temp. Cook pizza. Then bake bread with residual heat. Finally, stick yer pot in for a slow cook overnight. That's how to use a wood fired oven.
Johnniem said:
1) Cooking pizza - a couple of hours to reach super hot, then do you also want to have a rolling flame on the embers or embers only when cooking?
I always push the embers or still flaming wood to the back or sides of the oven, sweep the ash away with a wettened brush and then bung on the pizza/s. I don't think it matters whether the flames are still going but you will need to get the oven temp up to around 390 degrees celsius otherwise the pizza wont cook very well.
2) I'd like to do slow roast lamb. How do you control a low temperature? Is it get up to heat and cook pizza etc, then stop feeding the fire and place covered lamb in? Should I seal the oven?
Once you have done your pizza and the temp has reduced down to around 150 degrees c, just bung in the pot roast, either over night (as I do) with the door closed or for as many hours as it takes to do your slow roast. I did a slow roast lamb overnight and it was sublime! Having said that, it is just another way of cooking; the taste isn't overly different than when cooked in your regular oven. It's a man thing to think that somehow a casserole cooked in fire will taste better. I really don't think it does but why waste the heat?
3) Has anyone ever done Turkish style gyros in one? I've got this idea to marinade strips of lamb, then skewer vertically, place in hot over and turn a bit, slice off outside on freshly cooked naan with salad and sauces.
Never done this but would probably use the rottiserie over the barbecue section rather than the oven for this. Sounds like a plan though!
Stoke the fire for late brunch with sausages, bacon, tomatoes, whatever, in a roasting pan. Stoke it a bit later to bring up to pizza temp. Cook pizza. Then bake bread with residual heat. Finally, stick yer pot in for a slow cook overnight. That's how to use a wood fired oven.
Thanks, just the ticket! I always push the embers or still flaming wood to the back or sides of the oven, sweep the ash away with a wettened brush and then bung on the pizza/s. I don't think it matters whether the flames are still going but you will need to get the oven temp up to around 390 degrees celsius otherwise the pizza wont cook very well.
2) I'd like to do slow roast lamb. How do you control a low temperature? Is it get up to heat and cook pizza etc, then stop feeding the fire and place covered lamb in? Should I seal the oven?
Once you have done your pizza and the temp has reduced down to around 150 degrees c, just bung in the pot roast, either over night (as I do) with the door closed or for as many hours as it takes to do your slow roast. I did a slow roast lamb overnight and it was sublime! Having said that, it is just another way of cooking; the taste isn't overly different than when cooked in your regular oven. It's a man thing to think that somehow a casserole cooked in fire will taste better. I really don't think it does but why waste the heat?
3) Has anyone ever done Turkish style gyros in one? I've got this idea to marinade strips of lamb, then skewer vertically, place in hot over and turn a bit, slice off outside on freshly cooked naan with salad and sauces.
Never done this but would probably use the rottiserie over the barbecue section rather than the oven for this. Sounds like a plan though!
Stoke the fire for late brunch with sausages, bacon, tomatoes, whatever, in a roasting pan. Stoke it a bit later to bring up to pizza temp. Cook pizza. Then bake bread with residual heat. Finally, stick yer pot in for a slow cook overnight. That's how to use a wood fired oven.
Walking round Aldi yesterday saw this :-
https://www.aldi.co.uk/pizza-oven/p/06995302463960...
Not sure it would be any good or not, but a cheap way to trial.
https://www.aldi.co.uk/pizza-oven/p/06995302463960...
Not sure it would be any good or not, but a cheap way to trial.
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