Pizza Oven Thread

[giblet]

So last nights attemp wasn't as good. Lower ambient temps and cold breeze meant it took ages to get the oven up to temp and was a lot harder to keep it at the right temp.

I'm still having the same problem with pellets falling out of the basket and fouling the stone when refuelling. Seems a rear flame guard mod would solve this so I've got one on order from a chap on the Uuni Community group on Facebook.

[Jambo85]

Hi Giblet sorry if teaching you to suck eggs but I think the ultimate solution to your problem is the Uuni 3 burner?

It is allegedly available separately and compatible with the 2S, but currently out of stock... No idea on cost.

https://uuni.net/collections/frontpage/products/pr...

[giblet]

Jambo85 said:

Hi Giblet sorry if teaching you to suck eggs but I think the ultimate solution to your problem is the Uuni 3 burner?

It is allegedly available separately and compatible with the 2S, but currently out of stock... No idea on cost.

https://uuni.net/collections/frontpage/products/pr...

I'm waiting for them to come back in stock. Seems they have had some build quality issues and the intial reviews from both 2S and 3 owners has been mixed.

[Jambo85]

giblet said:

I'm waiting for them to come back in stock. Seems they have had some build quality issues and the intial reviews from both 2S and 3 owners has been mixed.

Ah right. Hadn't heard about build quality issues. Got a 3 myself, initially it was far too hot and it was just because I had the pellet slide open too far - shame the manual and videos don't suggest adjusting this at all, if you're not of a tinkering mentality it isn't obvious...! The page I linked to above with the burner for sale by itself is the first place I have seen that explains it at all.

[CaptainSensib1e]

Jambo85 said:

Ah right. Hadn't heard about build quality issues. Got a 3 myself, initially it was far too hot and it was just because I had the pellet slide open too far - shame the manual and videos don't suggest adjusting this at all, if you're not of a tinkering mentality it isn't obvious...! The page I linked to above with the burner for sale by itself is the first place I have seen that explains it at all.

How open do you have your pellet slide? I've gone for about half way which seems to work quite well.

[badgerade]

Jambo85 said:

Ah right. Hadn't heard about build quality issues. Got a 3 myself, initially it was far too hot and it was just because I had the pellet slide open too far - shame the manual and videos don't suggest adjusting this at all, if you're not of a tinkering mentality it isn't obvious...! The page I linked to above with the burner for sale by itself is the first place I have seen that explains it at all.

They've had a few issues with it - no fittings were included to attach it to the 2S (which caused delays to the original orders) and now there seems to be an issue with the wooden handle on the hopper lid detaching.. looks like the thread is burning out where it's getting hot.

Out of interest - what size gap do you have in the hopper?

[thebraketester]

Finally got around to picking up a table from ikea.... thanks Electronicpants







Hot day yesterday meant the dough was very active, could have used less yeast I think.

[Jambo85]

badgerade said:

Jambo85 said:

Ah right. Hadn't heard about build quality issues.

They've had a few issues with it - no fittings were included to attach it to the 2S (which caused delays to the original orders) and now there seems to be an issue with the wooden handle on the hopper lid detaching.. looks like the thread is burning out where it's getting hot.

Out of interest - what size gap do you have in the hopper?

Well that'll teach me - sodding hopper lid handle fell off on Saturday! Will investigate the hassle of a warranty job or just re-tap it.

I've got it about 2/3 closed if that makes sense, it fell off again at the weekend, may try closing it some more, and will drill and pin it like someone suggested..!

[Jambo85]

Hopper Lid Repair Kit arrived today - can't argue with Uuni's customer service!

ETA: also included is a new shorter screw for adjustment of the pellet slide, 20mm vs the original 25mm. Not quite sure what the purpose of this is, to sop people closing the slide too much maybe?

Edited by Jambo85 on Wednesday 12th April 18:42

[fredt]

So the Uuni arrived last week and I did some baking the other night.

It looks ok, is a doddle to put together and makes good pizza. Made my own dough the night before that fermented over night in the fridge. All easy enough.

A couple of annoying bits that really should've been resolved before retailing the unit. Handles booth feel flimsy and I am sure will fall off. When putting the chimney on it squashes the the roof a bit (5mm or so), enough so that the opening is squashed to make the 'door' not fit, seriously annoying.

But it was a lot of fun, we made 6 or 7 pizzas and they were all delicious, if not perfect... pretty far from perfect in fact.
I'm looking forward to using it more to get hang of its quirks, and also learn more about making pizzas. Pleased with the first attempt though.

[Jambo85]

Not a bad first attempt! The handle on the door, you can keep tightening those screws up pretty tight to reduce the floppiness of it.

The one on the hopper lid, it will almost certainly fall off, but Uuni will have a new one out to you same day if you report it to your vendor.

[Lynchie999]

Picked up an Uuni 3...

1st pizza, got a bit hot, a nice 3/4 severe char was achieved! also would have preferred Mozzarella on it...

problems encountered... it got a bit warm! - when do you put the lid on the chimney if at all ? also struggled a bit to slide it off the paddle thing...

[Bonefish Blues]

I see a cross-looking fish

[D_G]

I'll be embarking on my oven build shortly, hopefully will be up and running in the summer. Some of your pizzas look great!

[Jambo85]

Lynchie999 said:

Picked up an Uuni 3...
...
problems encountered... it got a bit warm! - when do you put the lid on the chimney if at all ? also struggled a bit to slide it off the paddle thing...

Had mine lit tonight too. Wild garlic, mascarpone, chorizo, Pesto and oregano. Uuni base recipe. Marvellous.

Lid on the chimney - once you're finished. Stops rain getting on the stone which may make it crack when subsequently heated.

Getting the pizza to slide off - when you stretch/roll the base out put plenty of flour on it but a million times better is semolina - I finally managed to find some in Tesco's at the weekend thanks to a member of staff who actually knew what it was, and what a difference it makes.

[badgerade]

Jambo85 said:

Lynchie999 said:

Picked up an Uuni 3...
...
problems encountered... it got a bit warm! - when do you put the lid on the chimney if at all ? also struggled a bit to slide it off the paddle thing...

Had mine lit tonight too. Wild garlic, mascarpone, chorizo, Pesto and oregano. Uuni base recipe. Marvellous.

Lid on the chimney - once you're finished. Stops rain getting on the stone which may make it crack when subsequently heated.

Getting the pizza to slide off - when you stretch/roll the base out put plenty of flour on it but a million times better is semolina - I finally managed to find some in Tesco's at the weekend thanks to a member of staff who actually knew what it was, and what a difference it makes.

Wooden peels and semolina seem to be the best combo. I've got a couple of cheap wooden peels to build the pizzas on, and then use the Uuni peel to do the turning once in the oven.

[Johnniem]

D_G said:

I'll be embarking on my oven build shortly, hopefully will be up and running in the summer. Some of your pizzas look great!

Oven build. Now that's good to hear! What are you building fella? Pre-fab or from scratch? Mine is a full size beastie but is sectional and came from Italy I believe. Built by last owners of my house. Don't spark it up much during the winter months (which I really should) as it takes so long to get going but absolutely love it in spring and summer.

Keep us up to date on build and post pics once up and running. If you need advice on how to get it going then just ask! I floundered horribly for a while.

JM

[anonymous-user]

Jambo85 said:

Lynchie999 said:

Picked up an Uuni 3...
...
problems encountered... it got a bit warm! - when do you put the lid on the chimney if at all ? also struggled a bit to slide it off the paddle thing...

Had mine lit tonight too. Wild garlic, mascarpone, chorizo, Pesto and oregano. Uuni base recipe. Marvellous.

Lid on the chimney - once you're finished. Stops rain getting on the stone which may make it crack when subsequently heated.

Getting the pizza to slide off - when you stretch/roll the base out put plenty of flour on it but a million times better is semolina - I finally managed to find some in Tesco's at the weekend thanks to a member of staff who actually knew what it was, and what a difference it makes.

Pizza off the uuni paddle - as above semolina if you can get it. Flour or semolina on paddle, then add the pizza and build ingredients, then give the paddle a little shake to make sure that the pizza move freely. About 6 or 7 times /10 there is a spot that has stuck a bit and this little tap/shake frees it off ready go into the oven.

Heat - mine has gone up to 450C according to my infra red thermo, but I think 350-400 is more usual. Just make sure you do a turn after 15-20 secs after it's gone in. Then again 30 secs, and a final turn or two. I find it relatively easy as my base making is so bad they are almost square, so I have to do all 4 sides....

[Bonefish Blues]

I found Natco brand semolina in the ethnic food section in Sainsbury's if that helps.

[Lynchie999]

Bonefish Blues said:

I found Natco brand semolina in the ethnic food section in Sainsbury's if that helps.

found some "gluten free" flour in the cupboard (mixture of random flours), seems "fine" and worked when I tried Naan breads yesterday as they flew off the board... Naan breads turned out well.. not sure if the oven was hot enough, the bases weren't as brown as the top, so I flipped them over half way...