Pizza Oven Thread
Discussion
omniflow said:
I'm looking to tips and tricks on how to stop the pizza sticking to the peel before you put in the oven. I have a Roccbox and I'm using the Roccbox peel.
4C spider and a Roccbox, now I’m jealous! I clean my Uuni base in between pizzas using a damp teatowel and a long pair of bbq tongs. I use 00 flour and try to limit the amount of time the pizza spends on the peel. 
red_slr said:
Where you getting the frozen dough from?
I got my last lot from:http://www.vivaldi.co.uk
A few on here are from the Peoples Republic too so can probably give other suggestions if you're anywhere near. Some take aways/restaurants will sell you it but I got quoted about 50p a ball from my fave place, you want to be looking at somewhere around the 10-20p mark though really.
giblet said:
Yup, cheapo cake lifter from Amazon. No shame here, it’s used to move the pizza that is being cooked whilst the next one is prepped on the Uuni peel. Does the job and cost £6!
Nice one thanks. I'm loving the Uuni. My only slight complaint is the pellet feeder seems to get blocked quite often, needing a good poke around to free it off. Its also far too small, I'm forever topping it up.
sjg said:
I find a wood peel needs only a tiny pinch of semolina to prevent sticking, so you get far less on the base and left behind on the stone. I used to use a brush to sweep the stone clear between pizzas (as I'd need loads of semolina to get pizzas off the metal Uuni peel) but don't bother now. I then use the metal peel for the rest of the turning and getting out.
Mine is just a cheap thin plywood one for a few quid off Amazon. Cheap enough to try out.
Uuni3 gas burner still going really well - knocked out 20 pizzas for a party on Saturday, so nice to not be fretting about keeping the hopper topped up with pellets.
A definite plus one for this. A wooden peel knocks spots off the complicated metal one that comes with the Roccbox. It just needs the lightest dusting of flour and the pizza just slides off into the oven.Mine is just a cheap thin plywood one for a few quid off Amazon. Cheap enough to try out.
Uuni3 gas burner still going really well - knocked out 20 pizzas for a party on Saturday, so nice to not be fretting about keeping the hopper topped up with pellets.
Swervin_Mervin said:
twinturboz said:
Hopefully it’s readable...
My go to recipe:800g '00' flour
200g fine semolina
c650-700ml water (should be a slightly tacky once you've full worked the dough)
7g dried yeast (or less if leaving the dough overnight - adjust based on length of time left to itself)
1 tsp sugar
20g salt
4tbsp/60ml decent olive oil (I use 50:50 of std olive oil and extra virgin)
The '00', semolina and olive oil all make a huge difference to the end result, for the better imo.
Edited by Swervin_Mervin on Tuesday 3rd April 15:33
Sauce was Cirio sieved tomatoes added to some garlic slow fried in olive oil, with a few pinches of Italian herbs and seasoning, then reduced.
No pizza oven sadly, but an old oven with very poor temp control, when maxxed out resulted in 280 Deg c and worked well. I'll be repeating this as often as I can.
Thanks all.
I thought I should dive in here and let you know about a little known french (Provencal) pizza by the name of Pizzaladiere. It can be eaten hot or cold (I rather prefer it cold) and apart from a pizza base made in the usual manner (but with a tablespoon of herbes de provence thrown into the mix) consists of onions, garlic, salted anchovies and pitted black olives. Simple!
Make it in a 13" x 9 " pan (in the oven at 175 for 20-25 mins or in a pizza oven but at a lower heat) and drizzle some oil over the top when done (use the oil from the anchovy tin/jar) and plenty of pepper. Obviously you need to like the strong taste of anchovies. Slice the anchovies lengthways into two pieces unless you like a really strong anchovy taste! You'll need 1kg of onion and two or three garlic cloves, slowly sweated until golden. In true provencal style it should look something like this when finished.
Make it in a 13" x 9 " pan (in the oven at 175 for 20-25 mins or in a pizza oven but at a lower heat) and drizzle some oil over the top when done (use the oil from the anchovy tin/jar) and plenty of pepper. Obviously you need to like the strong taste of anchovies. Slice the anchovies lengthways into two pieces unless you like a really strong anchovy taste! You'll need 1kg of onion and two or three garlic cloves, slowly sweated until golden. In true provencal style it should look something like this when finished.
Edited by Johnniem on Wednesday 5th September 12:35
You can make your own gas burner modification to your Uuni 2. I did this and found it much better than pellets. Details can be found on a Facebook group - Uuni Hack. Go on there and type in 'Gas mod' in the search box on the forum. You will see how to buy and fit a gas burner head and back plate.
For convenience I've mostly been using the frozen dough that you get in packs of 2 in supermarkets - it makes reasonable pizzas. Occasionally I've made my own with 00 flour, and I've not really noticed any difference.
However, a couple of weeks ago I went to the Italian food shop in Maidenhead and picked up some of their frozen pizza dough - 5 balls for £2. The balls are quite small, and once thawed the dough is quite sticky. But it's very easy to work, and the pizzas are so much nicer. Crispier, chewier, tastier - a real night and day difference.
However, a couple of weeks ago I went to the Italian food shop in Maidenhead and picked up some of their frozen pizza dough - 5 balls for £2. The balls are quite small, and once thawed the dough is quite sticky. But it's very easy to work, and the pizzas are so much nicer. Crispier, chewier, tastier - a real night and day difference.
My Aquaforno 2 finally arrived (also missing much of what I've paid for...)
Managed to fire it up for my first attempt on Sunday. Just three Co-Op 'finest' margheritas that we've enjoyed previously.
Steep learning curve. Got it to 'jesus fecking christ that's hot!' in about ten minutes, then out first one on. No peel (thanks AF) so was using a BBQ spatula. 2 minutes and massively overcooked.
Second, about 90 seconds, turning once. Still a little overcooked in the base.
Third, perhaps 70 seconds - but turned 3-4 times. Essentially constantly on the move with little 'few second' pauses. This was mainly due to the lack of peel...
Perfect. I'd go so far as to say a better base than I've ever had from an Italian pizza place - including in Italy.
I'm hooked. Although really don't want to pay for a second peel, so chasing AF for it (and the rotisserie, paella pan/hotplate, mezzaluna and gas burner I've paid for). Understandably they're busy, but having a indiegogo update rather than actually replying to emails is a little off.
Managed to fire it up for my first attempt on Sunday. Just three Co-Op 'finest' margheritas that we've enjoyed previously.
Steep learning curve. Got it to 'jesus fecking christ that's hot!' in about ten minutes, then out first one on. No peel (thanks AF) so was using a BBQ spatula. 2 minutes and massively overcooked.
Second, about 90 seconds, turning once. Still a little overcooked in the base.
Third, perhaps 70 seconds - but turned 3-4 times. Essentially constantly on the move with little 'few second' pauses. This was mainly due to the lack of peel...
Perfect. I'd go so far as to say a better base than I've ever had from an Italian pizza place - including in Italy.
I'm hooked. Although really don't want to pay for a second peel, so chasing AF for it (and the rotisserie, paella pan/hotplate, mezzaluna and gas burner I've paid for). Understandably they're busy, but having a indiegogo update rather than actually replying to emails is a little off.
New Ooni "Koda" oven is out. Looks a bit like an Ooni 3 and a Roccbox had a baby. Gas only, taller legs, lighter, better insulated.
https://uk.ooni.com/products/ooni-koda
I'm still really happy with my 3 (with the gas burner) but I'm half tempted to get this new one because I can't see myself using wood pellets ever again and it's a much nicer design for gas.
https://uk.ooni.com/products/ooni-koda
I'm still really happy with my 3 (with the gas burner) but I'm half tempted to get this new one because I can't see myself using wood pellets ever again and it's a much nicer design for gas.
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