Pizza Oven Thread
Discussion
Not gas but charcoal bbq is our current method.
Get a good result but limited by the max temp that I can get the Webber - approx 250c.
This is far less than the Unni3 etc and I'm persuaded by the argument that our bases aren't as well cooked as they might be.
Hence currently evaluating the Unni / Roccbox etc options.
Interested in others experiences.
Get a good result but limited by the max temp that I can get the Webber - approx 250c.
This is far less than the Unni3 etc and I'm persuaded by the argument that our bases aren't as well cooked as they might be.
Hence currently evaluating the Unni / Roccbox etc options.
Interested in others experiences.
Melman Giraffe said:
Has anyone tried a Pizza Stone on a gas BBQ with the lid down? And if so what results did you get
Yep, doing exactly this is what made me jump upto the proper wood fired pizza oven.It works well, pop the stone on the grill, full blast and close the lid, by the time the pizza is prepped and made my gas BBQ was at about 400c, pop it on the stone, keep lid open now as you don't want to "cook" the toppings, just melt them and crisp the bottom.
sidekickdmr said:
Melman Giraffe said:
Has anyone tried a Pizza Stone on a gas BBQ with the lid down? And if so what results did you get
Yep, doing exactly this is what made me jump upto the proper wood fired pizza oven.It works well, pop the stone on the grill, full blast and close the lid, by the time the pizza is prepped and made my gas BBQ was at about 400c, pop it on the stone, keep lid open now as you don't want to "cook" the toppings, just melt them and crisp the bottom.
Has anyone mastered hand stetching their dough? I really want to get the hang of this as supposed to get much better results than rolling out, which presses out a lot of the air. Every time I try hand stretching I end up poking a finger through the dough, it's not as easy as it looks!
CaptainSensib1e said:
Has anyone mastered hand stetching their dough? I really want to get the hang of this as supposed to get much better results than rolling out, which presses out a lot of the air. Every time I try hand stretching I end up poking a finger through the dough, it's not as easy as it looks!
i turn mine like a steering wheel... moving you hands around the edge... 
Melman Giraffe said:
Thanks for the info. Will give this a go over the weekend. Do you add anything to the Stone to stop it sticking? ,maybe some cornmeal
you will be flouring the bottom of the pizza anyway so it doesn't stick to the peel, you don't need any more than that.I don't think anything could stick to a 400 degree slab of stone if it wanted too anyway, just leave it a min before you try and move it, once its cooked/crispy it will not stick, same logic as burgers on the bbq
Thought I would share my recent experience as a few on here seem to be weighing up their options.
My Uuni 3 arrived a couple of weeks ago, and I've now completed four cooks with it. Only pizzas, but tandoori food is next on the list....
It is a very impressive piece of kit. With a little bit of practice and an investment in a couple of helpful bits of kit (laser thermometer £15, extra peel, blowtorch for lighting) it is quick to get up to temperature, easy to manage, and turns out some of the best pizzas I have ever had. I have had neighbours round for two of the cooks: both are now thinking of getting one too. At £250-ish for the oven, a good supply of pellets, and the bits mentioned above, I think it offers very good value. I was originally sizing up a £800-odd ceramic oven, but I think I would use that less than the Uuni because of the extra planning and preparation required, and I doubt there would be a significant quality difference in the pizzas produced. I have no trouble getting the stone to around 450 degrees, which is plenty to produce 'leoparded' bases, crisp edges, and well-cooked toppings, in about 60 seconds. Recommended.
My Uuni 3 arrived a couple of weeks ago, and I've now completed four cooks with it. Only pizzas, but tandoori food is next on the list....
It is a very impressive piece of kit. With a little bit of practice and an investment in a couple of helpful bits of kit (laser thermometer £15, extra peel, blowtorch for lighting) it is quick to get up to temperature, easy to manage, and turns out some of the best pizzas I have ever had. I have had neighbours round for two of the cooks: both are now thinking of getting one too. At £250-ish for the oven, a good supply of pellets, and the bits mentioned above, I think it offers very good value. I was originally sizing up a £800-odd ceramic oven, but I think I would use that less than the Uuni because of the extra planning and preparation required, and I doubt there would be a significant quality difference in the pizzas produced. I have no trouble getting the stone to around 450 degrees, which is plenty to produce 'leoparded' bases, crisp edges, and well-cooked toppings, in about 60 seconds. Recommended.
New to this thread but been reading the post over a period of time.
looking to mske my first purchase of a pizza oven realy like the aesthetics of the Roccbox over the Unni but cannot justify the extra cash just on looks alone.
Most peaople seem to have opted for the unni does the Roccbox offer any other advantages over the Unni apologise if this has been answered previously but too many posts to wade through
looking to mske my first purchase of a pizza oven realy like the aesthetics of the Roccbox over the Unni but cannot justify the extra cash just on looks alone.
Most peaople seem to have opted for the unni does the Roccbox offer any other advantages over the Unni apologise if this has been answered previously but too many posts to wade through
For the Roccbox, set it up, connect gas, fire up and forget until up to temp. No tending required, unless using the wood-burner obviously. Hugely well insulated, so keeps its heat very well.
For the odd pizza, little advantage, but if you were catering a party, for instance, the Roccbox would be much better.
For the odd pizza, little advantage, but if you were catering a party, for instance, the Roccbox would be much better.
bartesque said:
Most peaople seem to have opted for the unni does the Roccbox offer any other advantages over the Unni apologise if this has been answered previously but too many posts to wade through
The roccbox not having a front seems a better design, it means you just take the pizza in and out without having to put and take the front cover off like the Uuni. Although it then probably needs a cover of it when not in use to keep clean.This is worth a read, a mobile pizza company who have used the UUni2 and Roccbox compare: http://thepizzabike.co.uk/news/roccbox-vs-uuni-2/ But either will the job, so just a matter of budget.
Edited by hyphen on Friday 4th August 10:58
All, I'm after a bit of advice please.
I'm looking to buy a small pizza oven and have follow this thread, however I'm now down to a few choices and would like some feedback if possible please:
Option 1: Standalone pizza oven - https://www.amazon.co.uk/KuKoo-Outdoor-Cutter-Char... (Or similar)
Option 2: Pizza ring in Weber BBQ (Or similar) - https://www.amazon.co.uk/KettlePizza-Pizza-Kettle-...
Option 3: Roccbox, Uuni or similar - https://www.roccbox.com/gb/product/
My initial leaning is towards the Weber setup, as I can get usable surface area and a BBQ in the same package. Has anyone done this?
I'm looking to buy a small pizza oven and have follow this thread, however I'm now down to a few choices and would like some feedback if possible please:
Option 1: Standalone pizza oven - https://www.amazon.co.uk/KuKoo-Outdoor-Cutter-Char... (Or similar)
Option 2: Pizza ring in Weber BBQ (Or similar) - https://www.amazon.co.uk/KettlePizza-Pizza-Kettle-...
Option 3: Roccbox, Uuni or similar - https://www.roccbox.com/gb/product/
My initial leaning is towards the Weber setup, as I can get usable surface area and a BBQ in the same package. Has anyone done this?
Steve,
I had a similar conundrum as you.
I initially bought an oven similar to the one at the top, but gas fired.
In a nutshell it was hopeless, really struggled to get the heat above 200decC, I dare say the solid fuel ones you can ramp up a bit more nowhere near the 400+ you need to cook true Neopolitan style pizza.
I then really seriously considered a Rockboxx, but decided that the price was too hard to swallow and that I could buy a Uuni 3 AND a decent charcoal weber for the same money.
So I ended up with a Uuni - it's great, takes some mastering I suppose but it's quick, efficient, fun and produces great results.
A relative is a massive Weber fan and was enjoying pizza cooked on the Weber stone.. until he saw my Uuni. He immediately bought one and is converted.
I had a similar conundrum as you.
I initially bought an oven similar to the one at the top, but gas fired.
In a nutshell it was hopeless, really struggled to get the heat above 200decC, I dare say the solid fuel ones you can ramp up a bit more nowhere near the 400+ you need to cook true Neopolitan style pizza.
I then really seriously considered a Rockboxx, but decided that the price was too hard to swallow and that I could buy a Uuni 3 AND a decent charcoal weber for the same money.
So I ended up with a Uuni - it's great, takes some mastering I suppose but it's quick, efficient, fun and produces great results.
A relative is a massive Weber fan and was enjoying pizza cooked on the Weber stone.. until he saw my Uuni. He immediately bought one and is converted.
bartesque said:
hyphen / bonefish
thanks for the quick replies and link
Going to be a pressie for a significant birthday rapidly approaching and my life is full of lots of other shiny things have too many bikes / watches etc
Roccbox it is then. It's engineered, and feels it, so there's some pleasure in ownership, just as a thing thanks for the quick replies and link
Going to be a pressie for a significant birthday rapidly approaching and my life is full of lots of other shiny things have too many bikes / watches etc
D1bram said:
Steve,
I had a similar conundrum as you.
I initially bought an oven similar to the one at the top, but gas fired.
In a nutshell it was hopeless, really struggled to get the heat above 200decC, I dare say the solid fuel ones you can ramp up a bit more nowhere near the 400+ you need to cook true Neopolitan style pizza.
I then really seriously considered a Rockboxx, but decided that the price was too hard to swallow and that I could buy a Uuni 3 AND a decent charcoal weber for the same money.
So I ended up with a Uuni - it's great, takes some mastering I suppose but it's quick, efficient, fun and produces great results.
A relative is a massive Weber fan and was enjoying pizza cooked on the Weber stone.. until he saw my Uuni. He immediately bought one and is converted.
Thank you for conveying your experience! Did you go for the gas or wood Uuni?I had a similar conundrum as you.
I initially bought an oven similar to the one at the top, but gas fired.
In a nutshell it was hopeless, really struggled to get the heat above 200decC, I dare say the solid fuel ones you can ramp up a bit more nowhere near the 400+ you need to cook true Neopolitan style pizza.
I then really seriously considered a Rockboxx, but decided that the price was too hard to swallow and that I could buy a Uuni 3 AND a decent charcoal weber for the same money.
So I ended up with a Uuni - it's great, takes some mastering I suppose but it's quick, efficient, fun and produces great results.
A relative is a massive Weber fan and was enjoying pizza cooked on the Weber stone.. until he saw my Uuni. He immediately bought one and is converted.
Roccbox or Big Green Egg (or similar)?
I've been pondering this for too long, and now it's time to make a decision.
I enjoy cooking outdoors - a lot. I already have a Weber gas grill, a Weber kettle (with rottiserie) and a Pro Q Smoker. The gas grill is used 2 or 3 times a week, all year round. The Weber kettle is used about once a week for half the year and the Pro Q Smoker is used about 4 times a year.
The Roccbox looks to be robust and easy to use. Not cheap, but having the choice of gas for hassle free and then wood if I want a bit of drama is quite appealing.
In theory a ceramic BBQ will get up to the same temps as a Pizza oven and be more versatile. Up until recently this has been my intended route. I am now leaning heavily towards the Roccbox.
I've got a half constructed trolley for a Big Green Egg in the garage. A nice metal frame with wooden slats. I've bought all the metal for the frame and welded half of it together - but lost enthusiasm when I blew a great big hole in it whilst welding - using too much power.
Anybody compared cooking pizza in a Ceramic BBQ with cooking them in a Roccbox?
I've been pondering this for too long, and now it's time to make a decision.
I enjoy cooking outdoors - a lot. I already have a Weber gas grill, a Weber kettle (with rottiserie) and a Pro Q Smoker. The gas grill is used 2 or 3 times a week, all year round. The Weber kettle is used about once a week for half the year and the Pro Q Smoker is used about 4 times a year.
The Roccbox looks to be robust and easy to use. Not cheap, but having the choice of gas for hassle free and then wood if I want a bit of drama is quite appealing.
In theory a ceramic BBQ will get up to the same temps as a Pizza oven and be more versatile. Up until recently this has been my intended route. I am now leaning heavily towards the Roccbox.
I've got a half constructed trolley for a Big Green Egg in the garage. A nice metal frame with wooden slats. I've bought all the metal for the frame and welded half of it together - but lost enthusiasm when I blew a great big hole in it whilst welding - using too much power.
Anybody compared cooking pizza in a Ceramic BBQ with cooking them in a Roccbox?
omniflow said:
Roccbox or Big Green Egg (or similar)?
...
Anybody compared cooking pizza in a Ceramic BBQ with cooking them in a Roccbox?
This doesn't answer your question directly but I hope it's a useful opinion nevertheless...!...
Anybody compared cooking pizza in a Ceramic BBQ with cooking them in a Roccbox?
I have an Uuni 3 and a Kamado Joe ceramic - I've never tried cooking a pizza in the Joe but what I can be sure of is that while getting it up to 400 degC is undoubtedly possible, it's not a two minute task and a fair bit of charcoal would be consumed. I'm sure once up to temperature the result would be decent, but the joy of the Uuni and Roccbox is that you can be cooking in 20 mins or less, and burn about 30p/hr of fuel.
Edit: Just re-read your post - Roccbox is definitely the way to go. The ceramic doesn't bring you anything new, unless you want to get rid of the ProQ and kettle, the ceramic can do the lot.
Edited by Jambo85 on Saturday 5th August 23:14
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