Pizza Oven Thread
Discussion
I've almost finished my first bag of brites, need to get some more. Only complaint is how much soot they cause.
As for frozen doughballs, I'm happy with the Kara ones that someone posted on here a while back. Got a box of 60, used around half of them so far without any complaints. Can't tell any difference between them and the fresh ones I've made previously with 00 flour.
As for frozen doughballs, I'm happy with the Kara ones that someone posted on here a while back. Got a box of 60, used around half of them so far without any complaints. Can't tell any difference between them and the fresh ones I've made previously with 00 flour.
giblet said:
I've almost finished my first bag of brites, need to get some more. Only complaint is how much soot they cause.
As for frozen doughballs, I'm happy with the Kara ones that someone posted on here a while back. Got a box of 60, used around half of them so far without any complaints. Can't tell any difference between them and the fresh ones I've made previously with 00 flour.
I saw your post, but didn't see any order details - are these for "the trade" ?As for frozen doughballs, I'm happy with the Kara ones that someone posted on here a while back. Got a box of 60, used around half of them so far without any complaints. Can't tell any difference between them and the fresh ones I've made previously with 00 flour.
Chris Type R said:
I saw your post, but didn't see any order details - are these for "the trade" ?
I think it depends on the stockist. My local stockist happened to be the same wholesaler where my brother in law was the accountant a few years back. He still had contacts with the staff so sourced me a box (and didn't charge for me them 
)They have a list of stockists here - http://karafs.co.uk/distributors/ worth ringing your local one as some will do cash sales to the general public.
Thought I would chuck this in for you lot. New video from kenji lopez (serious eats) reviewing and saying which pizza ovens he likes best.
https://www.youtube.com/watch?v=gGNJbFQIr5g
https://www.youtube.com/watch?v=gGNJbFQIr5g
We've recently bought an extra couple of pizza paddles. This has made life miles easier for us preparing the pizzas - getting them ready on the paddle 3 at a time instead of making single ones and waiting for the paddle to be used. You can then rattle off 3 pizzas in about 5 mins whilst the oven is screaming hot, quick reload of a bit more firewood to bring the temp up to 950 ish while the next 3 are being made up on the paddles again and you have another 3 in double quick time.
£15 ish paddles off Amazon are bang on, the shorter the handle the better.
£15 ish paddles off Amazon are bang on, the shorter the handle the better.
Been using the Uuni 3 a few times now. Some observations.
I'm getting a gas burner. I was cooking for 10 people on Saturday and it's hard work if you don't have someone to help either making pizzas, or running the oven. It's not that either is specially hard but both takes a bit of knowledge and keeping the oven at the right temp take some practice, or it wont be hot enough, or the fuel runs out, to much spent fuel is left so you have to empty it. With a gas burner all you need to think about is knocking out pizzas and drinking wine.
This is not really an issue if you cook for less people, or have someone to help who knows how to stretch dough and launch pizzas, or knows how to operate the oven. You can't just put pellets in and forget about it.
Dough makes a massive difference. The first dough I made was from the 'dough doctor' at pizzamaking.com. 1kg flour, 620ml water, 20 ml oil, 20g salt, yeast (I used saches of instant yeast). Mix and knead until smooth, I was probably kneading for about 15 minutes. Make into balls (180g makes perfect sized pizzas for the Uuni), place on a tray brush with olive oil and cover tightly with clingfilm and leave in the fridge over night. Take it out of the fridge an hour before cooking. People obsess over details on the forums, but if you are a beginner go for this. It's as good as any pizza you had at any restaurant, perfect. I tried something else at the weekend and it didn't work, so from now on I use the above.
Pizza express passata in cans is perfect.
Best pizza so far: Tomato sauce (passata), nduja, mascapone, scotch bonnet (yes, fairly hot but they have so much flavour), mozzarella
I'm getting a gas burner. I was cooking for 10 people on Saturday and it's hard work if you don't have someone to help either making pizzas, or running the oven. It's not that either is specially hard but both takes a bit of knowledge and keeping the oven at the right temp take some practice, or it wont be hot enough, or the fuel runs out, to much spent fuel is left so you have to empty it. With a gas burner all you need to think about is knocking out pizzas and drinking wine.
This is not really an issue if you cook for less people, or have someone to help who knows how to stretch dough and launch pizzas, or knows how to operate the oven. You can't just put pellets in and forget about it.
Dough makes a massive difference. The first dough I made was from the 'dough doctor' at pizzamaking.com. 1kg flour, 620ml water, 20 ml oil, 20g salt, yeast (I used saches of instant yeast). Mix and knead until smooth, I was probably kneading for about 15 minutes. Make into balls (180g makes perfect sized pizzas for the Uuni), place on a tray brush with olive oil and cover tightly with clingfilm and leave in the fridge over night. Take it out of the fridge an hour before cooking. People obsess over details on the forums, but if you are a beginner go for this. It's as good as any pizza you had at any restaurant, perfect. I tried something else at the weekend and it didn't work, so from now on I use the above.
Pizza express passata in cans is perfect.
Best pizza so far: Tomato sauce (passata), nduja, mascapone, scotch bonnet (yes, fairly hot but they have so much flavour), mozzarella
I use the uuni dough recipe. It works 100% for me, tastes good and with my mixer takes less than 10 minutes to make.
I used to faff around making sauce but now just use passata, it just really gets lost among the other flavours.
Red onion, peppers, smoked bacon and Reblochon on a base of tomato and grated mozzarella.
I used to faff around making sauce but now just use passata, it just really gets lost among the other flavours.
Red onion, peppers, smoked bacon and Reblochon on a base of tomato and grated mozzarella.
Bullett said:
I use the uuni dough recipe. It works 100% for me, tastes good and with my mixer takes less than 10 minutes to make.
I used to faff around making sauce but now just use passata, it just really gets lost among the other flavours.
Red onion, peppers, smoked bacon and Reblochon on a base of tomato and grated mozzarella.
That's how I did my dough on Saturday and I didn't like it. Cold proofing like I did the first few times(outlined above) gave me a vastly better result. But to be honest I am not a baker and there could be other reasons why it wasn't as good. However the only thing I changed was the method. Back to cold proofing for me.I used to faff around making sauce but now just use passata, it just really gets lost among the other flavours.
Red onion, peppers, smoked bacon and Reblochon on a base of tomato and grated mozzarella.
Edited by fredt on Tuesday 23 May 10:33
I'm not a baker either.
I cold proved every previous time but this time just left it on the side (mainly as I forgot to make it far enough in advance). I also put a bit more salt in this time, I thought the stated amount seems high, this may have had more impact than the proving.
The wife said it was the best so far.
I cold proved every previous time but this time just left it on the side (mainly as I forgot to make it far enough in advance). I also put a bit more salt in this time, I thought the stated amount seems high, this may have had more impact than the proving.
The wife said it was the best so far.
Jambo85 said:
Bullett said:
I used to faff around making sauce but now just use passata, it just really gets lost among the other flavours.
I'll need to try this - if you want to retain the flavour I have also heard that stirring in some pesto does the trick, and is obviously pretty easy!
Bullett said:
I'm not a baker either.
I cold proved every previous time but this time just left it on the side (mainly as I forgot to make it far enough in advance). I also put a bit more salt in this time, I thought the stated amount seems high, this may have had more impact than the proving.
The wife said it was the best so far.
I cold proved every previous time but this time just left it on the side (mainly as I forgot to make it far enough in advance). I also put a bit more salt in this time, I thought the stated amount seems high, this may have had more impact than the proving.
The wife said it was the best so far.
Interesting, how did you find the texture of the dough? The one I didn't cold proof was much more dense. I've had my Roccbox since last summer and love it. Have used it every month since. The biggest difference we've found is since using 'Caputo' flour. It's not the easiest to find but I set up an account at the site below and it also gives me the opportunity to get other Italian stuff delivered.
http://www.nifeislife.com/
http://www.nifeislife.com/
fredt said:
Been using the Uuni 3 a few times now. Some observations.
I'm getting a gas burner. I was cooking for 10 people on Saturday and it's hard work if you don't have someone to help either making pizzas, or running the oven. It's not that either is specially hard but both takes a bit of knowledge and keeping the oven at the right temp take some practice, or it wont be hot enough, or the fuel runs out, to much spent fuel is left so you have to empty it. With a gas burner all you need to think about is knocking out pizzas and drinking wine.
This is not really an issue if you cook for less people, or have someone to help who knows how to stretch dough and launch pizzas, or knows how to operate the oven. You can't just put pellets in and forget about it.
Dough makes a massive difference. The first dough I made was from the 'dough doctor' at pizzamaking.com. 1kg flour, 620ml water, 20 ml oil, 20g salt, yeast (I used saches of instant yeast). Mix and knead until smooth, I was probably kneading for about 15 minutes. Make into balls (180g makes perfect sized pizzas for the Uuni), place on a tray brush with olive oil and cover tightly with clingfilm and leave in the fridge over night. Take it out of the fridge an hour before cooking. People obsess over details on the forums, but if you are a beginner go for this. It's as good as any pizza you had at any restaurant, perfect. I tried something else at the weekend and it didn't work, so from now on I use the above.
Pizza express passata in cans is perfect.
Best pizza so far: Tomato sauce (passata), nduja, mascapone, scotch bonnet (yes, fairly hot but they have so much flavour), mozzarella
Some good points. I used my 2S to make around 15 pizzas a few weeks back before the boxing. It was a colder day with a bit of a breeze so it was difficult to manage the fire and keep the oven at the right temp. A gas burner feels like cheating but if the likes of Pizza Pilgrims use gas ovens in their pizzerias who am I to complain. I'm getting a gas burner. I was cooking for 10 people on Saturday and it's hard work if you don't have someone to help either making pizzas, or running the oven. It's not that either is specially hard but both takes a bit of knowledge and keeping the oven at the right temp take some practice, or it wont be hot enough, or the fuel runs out, to much spent fuel is left so you have to empty it. With a gas burner all you need to think about is knocking out pizzas and drinking wine.
This is not really an issue if you cook for less people, or have someone to help who knows how to stretch dough and launch pizzas, or knows how to operate the oven. You can't just put pellets in and forget about it.
Dough makes a massive difference. The first dough I made was from the 'dough doctor' at pizzamaking.com. 1kg flour, 620ml water, 20 ml oil, 20g salt, yeast (I used saches of instant yeast). Mix and knead until smooth, I was probably kneading for about 15 minutes. Make into balls (180g makes perfect sized pizzas for the Uuni), place on a tray brush with olive oil and cover tightly with clingfilm and leave in the fridge over night. Take it out of the fridge an hour before cooking. People obsess over details on the forums, but if you are a beginner go for this. It's as good as any pizza you had at any restaurant, perfect. I tried something else at the weekend and it didn't work, so from now on I use the above.
Pizza express passata in cans is perfect.
Best pizza so far: Tomato sauce (passata), nduja, mascapone, scotch bonnet (yes, fairly hot but they have so much flavour), mozzarella
I still need to get the revised hopper for my 2S and see how that helps. The aftermarket flame guard sort of helps to stop pellets from falling onto the stone when refuelling.
With regards to dough, I'm still happy with thw premade frozen dough balls I purchased for big cooks but I might switch back to making my own stuff for when I'm only making a handful of pizzas.
Trying to work out if there is any point in selling my 2S and buying a 3.
giblet said:
Trying to work out if there is any point in selling my 2S and buying a 3.
In addition to DIY mods, there has been some chat on the Uuni facebook page about them releasing a gas burner for the 2S and the 3 in around July time. It'll certainly reduce the faff and soot - I'd maybe hold out for that in your position giblet?fredt said:
Interesting, how did you find the texture of the dough? The one I didn't cold proof was much more dense. I found the biggest difference was when I made 2 batches of 500g of flour each. One I weighed the water, the other I measured it. it was 300ml vs 320ml
when I check the wetter one was stickier and not so good to work.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff