Pizza Oven Thread

[Vyse]

Good deal for pellets.

http://www.plumbcenter.co.uk/product/balcas-brites...

[D1bram]

So my Uuni 3 arrived yesterday (a day behind the bag!) and along with the bargain wood pellets (thanks Vyse) I gave it a first firing last night.

Very quick trial, but wow I am impressed! Hot, hot, hot after just ten minutes and the pizza cooked in just over a minute.

I will experiment, as I think I need to let the stone heat up longer to get a crispier base to topping char ratio, but generally I am very, very pleased and off to add a skillet next.

I had doubts, and even thought from pictures it maybe looked a little too heath robinson - but the reality is that it is well thought out, easy to use and works fantastic.

[Lynchie999]

D1bram said:

So my Uuni 3 arrived yesterday (a day behind the bag!) and along with the bargain wood pellets (thanks Vyse) I gave it a first firing last night.

Very quick trial, but wow I am impressed! Hot, hot, hot after just ten minutes and the pizza cooked in just over a minute.

I will experiment, as I think I need to let the stone heat up longer to get a crispier base to topping char ratio, but generally I am very, very pleased and off to add a skillet next.

I had doubts, and even thought from pictures it maybe looked a little too heath robinson - but the reality is that it is well thought out, easy to use and works fantastic.

pull the firebox out by 2 cms or so.. this allows more air in and cleaner burn and less soot... works for me! - sounds like a steam train!

[D1bram]

Lynchie999 said:

pull the firebox out by 2 cms or so.. this allows more air in and cleaner burn and less soot... works for me! - sounds like a steam train!

Thanks for the tip!

[MattS5]

MattS5 said:

Well, I've been out in the garden today with a view to where I could put the maximus oven I referred to above.
Bit of a result, it looks like I already have a plinth which could be used (would need to remove some topiary first) and possibly add a couple of cut sleepers to give me some additional height, or get a brickie mate to add another couple of courses.
It then got me thinking about pre built ovens and the benefits of both.
The maximus is £600 and delivers decent results for pizza and takes 30 mins to heat up. But it won't cook roasts etc due to not holding heat long enough (I believe). Also portable if needs be.
Pre built will give me better insulation. But longer heat up time, no portability but will cook meats (I think).
Is there a decent pre built oven for around £600 or am I better sticking with what the Maximus?
Pictures of base are attached, it's 88cm x 88cm so would support most pre made ovens I guess.

Edited by MattS5 on Saturday 10th June 13:32

Edited by MattS5 on Saturday 10th June 13:33

Game on

[MattS5]

[Vyse]

How did you find the pellets?

D1bram said:

So my Uuni 3 arrived yesterday (a day behind the bag!) and along with the bargain wood pellets (thanks Vyse) I gave it a first firing last night.

Very quick trial, but wow I am impressed! Hot, hot, hot after just ten minutes and the pizza cooked in just over a minute.

I will experiment, as I think I need to let the stone heat up longer to get a crispier base to topping char ratio, but generally I am very, very pleased and off to add a skillet next.

I had doubts, and even thought from pictures it maybe looked a little too heath robinson - but the reality is that it is well thought out, easy to use and works fantastic.

[ecsrobin]

fredt said:

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.

Edited by fredt on Tuesday 23 May 10:33

I bake bread twice a week and often have pizza dough frozen in the fridge ready to use (get out a few hours before) cold proofing for me is certainly the best method it makes it so much easier to work with.

[sidekickdmr]

MattS5 said:

Game on

Looks great, almost as if it was built just for it

[Tumbler]

Much better this time around, bought a wooden peeler which has made it much easier.

[MattS5]

My first effort

[Vyse]

Anyone going for the Uuni pro for $499?

[hyphen]

I will be looking at it and comparing to a roccbox. But will wait till they are out for a few months so can read reviews and any kinks are ironed out. also it isn't clear if the pro comes with the gas kit or not.

[Vyse]

It doesn't, apparently its £30??

hyphen said:

I will be looking at it and comparing to a roccbox. But will wait till they are out for a few months so can read reviews and any kinks are ironed out. also it isn't clear if the pro comes with the gas kit or not.

[hyphen]

Then will wait till reviews they are claiming it gets to 500 degrees or so in 15 minutes, but that will be ideal conditions, will be good to know how fast it is on average with different types of fuels.

All I need now is a trusted reviewer.... are you buying one

[Vyse]

Am seriously tempted. Was going to get the Uuni 3 for the summer but then I found out about the pro. Like you say its risky being first in line.

hyphen said:

Then will wait till reviews they are claiming it gets to 500 degrees or so in 15 minutes, but that will be ideal conditions, will be good to know how fast it is on average with different types of fuels.

All I need now is a trusted reviewer.... are you buying one

[Johnniem]

I have 21 guests coming at the weekend for a pizza party. 7 are children and may not eat a whole pizza but I am guessing that, including garlic pizza, I shall be knocking out about 20 altogether.

I have a lot of frozen pizza doughballs and they are, in usual circs, pretty excellent to use. My problem is that I am in a quandary as to whether to try to defrost them overnight (that's a lot of doughballs in a normal household fridge, especially when you need them covered and separated out so that they dont all meld into one gloop of dough!

The alternative is to defrost a couple of hours before people arrive then allow them half an hour to prove and bash them out thereafter. It's really the keeping them separated which is proving to be the problem.

Maybe I should just throw them all into a few bowls in a fridge overnight and let them meld; separating back into balls at the later stages of the process? That could be the answer.

Any pros out there?

[sidekickdmr]

You wouldnt need 20 bowls, the pros use stackable trays, but any old tray, tuppleware etc will do the job, just get them out the freezer 3 or so hours before you need them, lay them on trays, cover them in cling film find a shady but warm spo, job jobbed!

[Johnniem]

I understand that but it is really a question of space in the fridge. If there were four - six balls on each covered tray (assuming that one shouldn't stack on top of the balls and there should be some space allowed around each balls for them to expand as they slowly defrost and prove) then that would require at least four trays and as many shelves. Even if one has the stacking shelves this is still a lot of space.

[sidekickdmr]

Yes but I said find a shady spot, under the kitchen table, spare bedroom, shed, garage, dont put them in direct sunshire or the conservotry and they will be fine to defrost in the open