Pizza Oven Thread

[Jambo85]

A bloke on one of the Facebook groups was fuelling his Roccbox on smoking wood chunks he'd bought online for some extortionate amount. Lunacy.

Does the manual say you need to use hardwood? I know the fumes off softwood can be nasty but a pizza is in for such a short time I am not sure it's a real issue - I use softwood pellets in my Uuni exclusively.

[Bonefish Blues]

The energy density of softwood may not be enough, I'd suggest (pellets are highly compressed), hence the dry hardwood requirement.

[48Valves]

I can't tell any difference between wood and gas with my Roccbox.

[omniflow]

I can confirm that a bag of hardwood logs from the Garden Centre and a Roughneck Kindling Splitter from Screwfix works a treat.

Splitting logs into kindling is quite easy.

Lighting the Roccbox is very easy

Seems to heat up quicker with wood, but you do need to feed it.

Not cooked Pizza with wood yet - but will do tonight.

[Jambo85]

Bonefish Blues said:

The energy density of softwood may not be enough, I'd suggest (pellets are highly compressed), hence the dry hardwood requirement.

Yes you're right in theory, it would be interesting to compare.

[bomb]

First go with my Uuni 3. My latest pizzas have been much better. Timing and temperature is everything.

[MattS5]

Trying some different pizza doughs tomorrow.
At £14 for 60 in Makro they're pretty convenient and cost effective.
(I've had them from there before but this is a new brand and the only one they stock now)

[giblet]

MattS5 said:

Trying some different pizza doughs tomorrow.
At £14 for 60 in Makro they're pretty convenient and cost effective.
(I've had them from there before but this is a new brand and the only one they stock now)

What brand are they?

[SwanJack]

MattS5 said:

Trying some different pizza doughs tomorrow.
At £14 for 60 in Makro they're pretty convenient and cost effective.
(I've had them from there before but this is a new brand and the only one they stock now)

Are they 00 flour?

[MattS5]

giblet said:

What brand are they?

http://www.lantmannen-unibake.com/en-GB/Schulstad-Bakery-Solutions/Products/Bread/Raw-Dough/270g-dough-pucks/

[bomb]

Not pizza, but cooked in the pizza oven.

I tried doing some beef flank on the bone. First it was done in the sous vide for 26 hrs at 60 degrees C.

Then finished off in the Uuni 3 pizza oven on a hot skillet.

Verdict - Meat was tender and moist, BUT, with a lot of fat layers, which needed to be cut off.










I wont bother buying Flank again, but next time I'll buy a better quality ( and less fatty) cut of meat.

Good fun though ! Tasted good too.

[Jambo85]

Thanks for sharing your results - I've yet to acquire a suitable bit of cast iron for my Uuni. I haven't tried flank myself, but I cook skirt often which is less fatty than your photos. I reckon it would do well in the Uuni, no need to sous vide it thought I wouldn't have thought.

[bomb]

How do you cook your beef Skirt Jambo ?? Would that be suitable for flash frying in the Uuni ?

[Jambo85]

bomb said:

How do you cook your beef Skirt Jambo ?? Would that be suitable for flash frying in the Uuni ?

Hot and fast - usually sear it on the BBQ, maybe finish it off directly on the coals, so I think Uuni would be great.

[D1bram]

Had a bit of an experiment with the Uuni other weekend and cooked some skirt, turned out pretty well!

Also did padron peppers, squid (no photo's, was great!) and naan breads

[Jambo85]

Great minds and all that, looks good!

[D1bram]

Jambo85 said:

Great minds and all that, looks good!

It was delicious thanks! Though it probably good have come out a touch sooner.

When I bought it, the butcher was bemused by my plan to cook and eat it like this!!!

Had a recommendation actually which I will try next time and that is for Onglet (or Hanger Steak). I am told this particular cut is difficult to get hold of but unparalleled in terms of flavour. Will endeavour to find some and report back.

[21TonyK]

D1bram said:

Had a recommendation actually which I will try next time and that is for Onglet (or Hanger Steak). I am told this particular cut is difficult to get hold of but unparalleled in terms of flavour. Will endeavour to find some and report back.

Your butcher is more knowledgeable than many or at least more knowledgeable than most a few years ago.

If you are buying onglet retail it will probably be prepped for you. If not its a bit messy and smelly but worth the effort.

Remove every last bit of sinew and flash over a red hot BBQ or griddle. Serve very, very rare with a good herb and black pepper butter and some skinny chips. Any more than rare and its tough and chewy.

You can pick up onglet online quite easily, albeit not as cheaply as 5 years go!

[D1bram]

21TonyK said:

Your butcher is more knowledgeable than many or at least more knowledgeable than most a few years ago.

If you are buying onglet retail it will probably be prepped for you. If not its a bit messy and smelly but worth the effort.

Remove every last bit of sinew and flash over a red hot BBQ or griddle. Serve very, very rare with a good herb and black pepper butter and some skinny chips. Any more than rare and its tough and chewy.

You can pick up onglet online quite easily, albeit not as cheaply as 5 years go!

Thanks! The recommendation was actually from a friend rather than a butcher (bought the skirt in Morrisons and he as clueless!!). She got it from a great little place in Gateshead which is an Artisan Butcher and Beer shop (sounds crazy but I think you can sit in for a beer! Going to check it out this weekend).

[bomb]

That skirt looks great. I will have to try that.