Pizza Oven Thread
Discussion
Paddy_N_Murphy said:
Surely with that kind of interest and 'Cooking Fleet' - and with respect budget disregard - a proper brick outdoor one would be the business ? Wood fired oven for Pizza, for roasting in the summer etc etc ?
I know I would
As much as I would love a brick one, my requirements include being able to move the thing out of the small garden when not in use.I know I would
Having watched this thread from day one, I'm super curious if you can get a Yorkshire Pudding out of one of these ovens, especially given the temperatures described.
Anyone willing to give it a go? Preferably with a side by side comparison of a pre-heated (nearly smoking) tin and a warm tin (warm being just a bit of melted lard in an almost too-hot-to-hold tin).
Batter thickness and composition, cooking times and a photo might be too much to ask, but a feasibility study at this stage could be productive
Thanks.
Anyone willing to give it a go? Preferably with a side by side comparison of a pre-heated (nearly smoking) tin and a warm tin (warm being just a bit of melted lard in an almost too-hot-to-hold tin).
Batter thickness and composition, cooking times and a photo might be too much to ask, but a feasibility study at this stage could be productive
Thanks.
Quoting myself from last summer as I got the below set up running and still use it loads. A cheap and extremely easy way to pizza heaven
LaurasOtherHalf said:
Okey dokey......
So after purchasing a weber and then a barabiku pizzaring at the end of the heatwave I've been itching to try this out. However I've obviously hexed the weather as it's been pants since I bought it. Last night was no better but I was determined to give it a go regardless....
It's an incredibly simple bit of kit, nothing more than a rolled piece of stainless steel that you bolt together with wing nuts which double up to hold a weber (or generic) grill in place. I bought a generic one off the bay for £20 that works well though I might alter it (more on which later).
I fired up the chimney lighter, I'd bought some charcoal when I got the weber but it was the instant light stuff, good for ease of use I'm sure but maybe not the best for the high temps needed for pizza.
After getting the coal up to temperature I used the coal baskets to hold them towards the back of the bbq. As they lit up so quick I put the wood on straight away, lifted the pizzaring on and put the pizza stone in and lid on. Bottom vent open, top vent closed. As you can imagine there was quite a bit of smoke! I just used some of the hardwood logs you find for sale at Asda and split them down.
The temperature quickly rose to around 300 degrees but wouldn't go any higher than that so I quickly put the pizza on (I won't clutter the thread with pizza recipes)
The low temperature obviously made the pizza cook slower than you see on the youtube videos and I made one for the wife but by the time I'd done that I felt I needed to add more wood for mine to get the temperature back up. Now, this may be a design fault of the pizzaring but I suspect it's down to me using the quick light charcoal. I think with some of the big lump stuff the guys on the bbq thread use I could pile it up more and get way more heat in there which would make things easier and quicker.
Also when I said about altering the set up earlier, I think it would be better if I cut out some of the bars of the grill that the pizza stone sits on at the back, not for draught but to make it easier to load more wood in there when it burns out. The way it is at the moment you have to lift the entire pizzaring off which isn't the easiest thing to do, especially if there's people/kids around to burn themselves on.
However.....
Thats not to say it wasn't amazing! I've been home cooking my own pizza (in a fan oven) for years, tweaking my recipes and methods over time and this pizza was by a long way the best ever one I've created. The wife agrees which is saying something as it's her favourite dish! It may have been a faff and took a bit longer than just turning the oven on but it tasted every bit as good as the pizza you get on holiday
Crispy base with lots of bubbles and a light centre.
What was especially surprising (given this bbq was brand new and unused) was the amazing bbq smokey flavour the pizza had. With some better coal I think I could be on to a winner with this
So after purchasing a weber and then a barabiku pizzaring at the end of the heatwave I've been itching to try this out. However I've obviously hexed the weather as it's been pants since I bought it. Last night was no better but I was determined to give it a go regardless....
It's an incredibly simple bit of kit, nothing more than a rolled piece of stainless steel that you bolt together with wing nuts which double up to hold a weber (or generic) grill in place. I bought a generic one off the bay for £20 that works well though I might alter it (more on which later).
I fired up the chimney lighter, I'd bought some charcoal when I got the weber but it was the instant light stuff, good for ease of use I'm sure but maybe not the best for the high temps needed for pizza.
After getting the coal up to temperature I used the coal baskets to hold them towards the back of the bbq. As they lit up so quick I put the wood on straight away, lifted the pizzaring on and put the pizza stone in and lid on. Bottom vent open, top vent closed. As you can imagine there was quite a bit of smoke! I just used some of the hardwood logs you find for sale at Asda and split them down.
The temperature quickly rose to around 300 degrees but wouldn't go any higher than that so I quickly put the pizza on (I won't clutter the thread with pizza recipes)
The low temperature obviously made the pizza cook slower than you see on the youtube videos and I made one for the wife but by the time I'd done that I felt I needed to add more wood for mine to get the temperature back up. Now, this may be a design fault of the pizzaring but I suspect it's down to me using the quick light charcoal. I think with some of the big lump stuff the guys on the bbq thread use I could pile it up more and get way more heat in there which would make things easier and quicker.
Also when I said about altering the set up earlier, I think it would be better if I cut out some of the bars of the grill that the pizza stone sits on at the back, not for draught but to make it easier to load more wood in there when it burns out. The way it is at the moment you have to lift the entire pizzaring off which isn't the easiest thing to do, especially if there's people/kids around to burn themselves on.
However.....
Thats not to say it wasn't amazing! I've been home cooking my own pizza (in a fan oven) for years, tweaking my recipes and methods over time and this pizza was by a long way the best ever one I've created. The wife agrees which is saying something as it's her favourite dish! It may have been a faff and took a bit longer than just turning the oven on but it tasted every bit as good as the pizza you get on holiday
Crispy base with lots of bubbles and a light centre.
What was especially surprising (given this bbq was brand new and unused) was the amazing bbq smokey flavour the pizza had. With some better coal I think I could be on to a winner with this
oblio said:
I have just got my delivery of the G3 Ferrari pizza oven
Could I ask any owners of one for any tips they might have when using it?
Cheers
Anyone?Could I ask any owners of one for any tips they might have when using it?
Cheers
I'm having my first stab at it tomorrow night. I'm going to make the dough from scratch as this seems to be the best way according to the advice on this thread.
oblio said:
oblio said:
I have just got my delivery of the G3 Ferrari pizza oven
Could I ask any owners of one for any tips they might have when using it?
Cheers
Anyone?Could I ask any owners of one for any tips they might have when using it?
Cheers
I'm having my first stab at it tomorrow night. I'm going to make the dough from scratch as this seems to be the best way according to the advice on this thread.
Luke. said:
oblio said:
oblio said:
I have just got my delivery of the G3 Ferrari pizza oven
Could I ask any owners of one for any tips they might have when using it?
Cheers
Anyone?Could I ask any owners of one for any tips they might have when using it?
Cheers
I'm having my first stab at it tomorrow night. I'm going to make the dough from scratch as this seems to be the best way according to the advice on this thread.
oblio said:
Any hints or tips for use Luke?
I've been using one for the past 12 months, just about to start using an Uuni i was bought for my birthday.My tips:
-If you can hand stretch, do this
-Find a simple dough recipe to follow
-It will look a bit manky after a few uses, not a lot you can do as the stone is porous
-Don't overload the pizza too much as it'll burn on the top element
-You'll probably need to rotate the pizza halfway through cooking
-Sack off the timer & do it by trial & error
-Sign up to the gym as you'll want to eat pizza everyday
Ordered an Uuni off of the back of this thread. It arrived this week along with my weekly Hellofresh box which happily included all of the ingredients to make Calzone.
The Uuni is really simple to assemble although the instructions for use are pretty poor so I resorted to Youtube instead.
The Uuni gets very hot in use and if you do t have all of your pizzas (we had 4) lined up and ready to go then you can easily burn through a lot of pellets. This wasn't an issue as I'd ordered a large bag from Amazon that someone recommended a few pages back.
It only takes 60 to 90 seconds to cook the pizza and you have a stainless Paddle to move the pizza onto and off of the pizza stone. You need to turn it once or twice to prevent one side of the pizza burning.
Does anyone have any tips for getting a production line going when using the Uuni? As there is only one paddle I found myself waiting until the pizza was cooked and then everyone having a slice before beginning to work the dough and top the next one as I had to build it on the paddle. Is there a better way??
The Uuni is really simple to assemble although the instructions for use are pretty poor so I resorted to Youtube instead.
The Uuni gets very hot in use and if you do t have all of your pizzas (we had 4) lined up and ready to go then you can easily burn through a lot of pellets. This wasn't an issue as I'd ordered a large bag from Amazon that someone recommended a few pages back.
It only takes 60 to 90 seconds to cook the pizza and you have a stainless Paddle to move the pizza onto and off of the pizza stone. You need to turn it once or twice to prevent one side of the pizza burning.
Does anyone have any tips for getting a production line going when using the Uuni? As there is only one paddle I found myself waiting until the pizza was cooked and then everyone having a slice before beginning to work the dough and top the next one as I had to build it on the paddle. Is there a better way??
I ordered a second peel with the oven - it inevitably gets burned bits and melted cheese on it when cooking/turning so they get a quick wash between pizzas anyway.
Have stopped assembling on the peel and they slide off much easier with far less semolina. Now assemble on a silicone baking sheet then move to the peel when ready - this is much easier with an extra pair of hands though!
Have stopped assembling on the peel and they slide off much easier with far less semolina. Now assemble on a silicone baking sheet then move to the peel when ready - this is much easier with an extra pair of hands though!
Well I made 3 pizza's this evening on my G3 Ferrari and the results were pretty amazing...even if I say so myself. My wife and son thought so, so it can't all be bad.
I made my own dough with strong flour, yeast, salt and water. I formed the first base by hand but tbh it was so much quicker and easier using a rolling pin on the next two. For toppings I used passata, sliced mozzarella and pepperoni on two of them; and tomato puree, pepperoni and grated cheddar on the last one !
No photo's as they were eaten in pretty short order
It's a great piece of kit if anyone is thinking about getting one
Cheers
I made my own dough with strong flour, yeast, salt and water. I formed the first base by hand but tbh it was so much quicker and easier using a rolling pin on the next two. For toppings I used passata, sliced mozzarella and pepperoni on two of them; and tomato puree, pepperoni and grated cheddar on the last one !
No photo's as they were eaten in pretty short order
It's a great piece of kit if anyone is thinking about getting one
Cheers
TVR_Steve said:
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.
Have a friend coming to stay for the weekend and tonight will be a Uuni party!
D1bram said:
Hi Steve, just the wood fired Uuni 3... though there is supposed to be a gas attachment coming out for it, but no idea when that will be available. The pellet burner works great though and it's a lot of fun.
Have a friend coming to stay for the weekend and tonight will be a Uuni party!
Great, thank you. PIzza gatherings are going to be the way forward for a while I think!Have a friend coming to stay for the weekend and tonight will be a Uuni party!
omniflow said:
Roccbox ordered.
Looking at frozen dough - for those occasions where making it from scratch is just too much effort - many of the suppliers listed on this thread appear to be catering, does anyone deliver single boxes to domestic premises.
Some of the wholesalers will give you a day pass if you ask.Looking at frozen dough - for those occasions where making it from scratch is just too much effort - many of the suppliers listed on this thread appear to be catering, does anyone deliver single boxes to domestic premises.
48Valves said:
omniflow said:
Roccbox ordered.
Looking at frozen dough - for those occasions where making it from scratch is just too much effort - many of the suppliers listed on this thread appear to be catering, does anyone deliver single boxes to domestic premises.
Some of the wholesalers will give you a day pass if you ask.Looking at frozen dough - for those occasions where making it from scratch is just too much effort - many of the suppliers listed on this thread appear to be catering, does anyone deliver single boxes to domestic premises.
omniflow said:
Roccbox ordered.
Looking at frozen dough - for those occasions where making it from scratch is just too much effort - many of the suppliers listed on this thread appear to be catering, does anyone deliver single boxes to domestic premises.
This is what I have been looking at too. I only want a small number of dough balls to keep in my freezer, and am looking for a supplier that can sell me maybe twenty or so. ( Just ordered an UUni 3 ).Looking at frozen dough - for those occasions where making it from scratch is just too much effort - many of the suppliers listed on this thread appear to be catering, does anyone deliver single boxes to domestic premises.
Just received my Roccbox. Absolutely fantastic bit of kit! I think if there were a nuclear war I'd hide inside - build quality is impressive. Used to have a huge wood fired beast. Getting to temperature: 1-1.5 hours, chopping wood: annoying, the interior floor was brick so not 100% smooth ending up with the odd unexpected calzone.
Roccbox: After 20 mins the stone floor was reading 450 at the back, 370 at the front. The peel is excellently designed, cooked 5 pizzas and all were effortless. I wasn't expecting it to arrive so had to make some emergency dough in the morning. Not the best as it hadn't had time to prove, but epic for the amount of effort put in!
Roccbox: After 20 mins the stone floor was reading 450 at the back, 370 at the front. The peel is excellently designed, cooked 5 pizzas and all were effortless. I wasn't expecting it to arrive so had to make some emergency dough in the morning. Not the best as it hadn't had time to prove, but epic for the amount of effort put in!
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