Pizza Oven Thread
Discussion
So, looking at this Uuni. But cannot help look and want the roccbox. Like that it’s more sturdy and comes with the gas burner that I will likely use for larger parties.
However we are talking £200 vs £500.
I don’t know what to do? The money is not an issue, however £500 just seems mega? Must be making a killing per unit!!
Can you only buy it direct from the manufacturer (roccbox)?
However we are talking £200 vs £500.
I don’t know what to do? The money is not an issue, however £500 just seems mega? Must be making a killing per unit!!
Can you only buy it direct from the manufacturer (roccbox)?
It really is a question of what the money means to you. The Roccbox is more sturdy, feels like a better product and fares better when cooking several pizzas in succession I believe but the price difference is significant. Throw in the gas burner for the Uuni and the Roccbox loses another advantage and it's still £250 vs £500.
I've used my Uuni quite a bit but I still consider it an extravagance, Roccbox would feel like a waste to me.
But each to their own!
I've used my Uuni quite a bit but I still consider it an extravagance, Roccbox would feel like a waste to me.
But each to their own!
The Roccbox definitely seems a more premium product, with the thermometer built in, the silicone jacket, a decent peel and the wood burner included.
But - if you think you'll only cook on gas, then an Uuni 3 with the gas burner (£250 total) does the job absolutely fine for the half the cost of the Roccbox. And even on pellets it's a good oven, it just needs more attention to keep the hopper topped up.
Don't know how large the parties are that you're planning but both can struggle a bit to keep up their temperature if you're trying to make dozens of pizzas one straight after another. They heat up quickly compared to a traditional wood oven but lose a bit with every pizza. Just means you need to allow some breaks for it to come back up.
But - if you think you'll only cook on gas, then an Uuni 3 with the gas burner (£250 total) does the job absolutely fine for the half the cost of the Roccbox. And even on pellets it's a good oven, it just needs more attention to keep the hopper topped up.
Don't know how large the parties are that you're planning but both can struggle a bit to keep up their temperature if you're trying to make dozens of pizzas one straight after another. They heat up quickly compared to a traditional wood oven but lose a bit with every pizza. Just means you need to allow some breaks for it to come back up.
Thanks for your replies...
Had another look around this morning and still dont know. As far as I am concerned both products are massively overpriced... whilst the Uuni is considerably less the construction looks considerably worse? I have never seen one in the flesh, but how sturdy is it? Can it be moved around easily or is it better stuck on a table and not moved?
Im tempted to go for a Uuni and see if we get on with it, and will consider buying a Roccbox at a later date if necessary.
I think Ill get the gas bit too... I have a big dual fuel BBQ so normally have a gas bottle at home.
Had another look around this morning and still dont know. As far as I am concerned both products are massively overpriced... whilst the Uuni is considerably less the construction looks considerably worse? I have never seen one in the flesh, but how sturdy is it? Can it be moved around easily or is it better stuck on a table and not moved?
Im tempted to go for a Uuni and see if we get on with it, and will consider buying a Roccbox at a later date if necessary.
I think Ill get the gas bit too... I have a big dual fuel BBQ so normally have a gas bottle at home.
Bullett said:
The uuni, it's well made and as solid as it needs to be.
I move mine around all the time, it lives in the shed and comes out when needed, it's been on holiday with us in place of a bbq several times.
I'm not sure what the Roccbox does to justify the additional cost.
Weighs a bloody ton, that's what I move mine around all the time, it lives in the shed and comes out when needed, it's been on holiday with us in place of a bbq several times.
I'm not sure what the Roccbox does to justify the additional cost.
Ordered the Uuni 3 with Gas burner and cover. Look forward to sticking a pizza in it this weekend.
Has anybody had any luck trying to make Naan breads?
Any quick fire links to a good dough recipe?
What cheese are people using?
Tomato base? BBQ Base?
Sizzler pan - I assume this is just a small Iron Pan and I dont necessarily need the uuni one?
Chimney - Surely with gas the chimney is redundant? Is there a blanking plate so you dont have to install it full stop?
Any tips appreciated. Thanks.
Has anybody had any luck trying to make Naan breads?
Any quick fire links to a good dough recipe?
What cheese are people using?
Tomato base? BBQ Base?
Sizzler pan - I assume this is just a small Iron Pan and I dont necessarily need the uuni one?
Chimney - Surely with gas the chimney is redundant? Is there a blanking plate so you dont have to install it full stop?
Any tips appreciated. Thanks.
Edited by russy01 on Monday 26th March 11:53
My only gripe with the Uuni3 is that the construction of the shell is a bit weak, so when you attach the chimney it squashes the box a bit and the door don't fit so well. Ah yes and the handle of the door is a joke as well. BUT this does not really makes a difference they are minor gripes, but it shouldn't be like that.
But anyway, if you go for the gas attachment (which you shuold) then neither of those things is of any worry as you wont need the chimney nor the door. Pellets I found a nuisance, with gas the thing is perfect!
But anyway, if you go for the gas attachment (which you shuold) then neither of those things is of any worry as you wont need the chimney nor the door. Pellets I found a nuisance, with gas the thing is perfect!
I like the Dough recipe on the uuni site, works for me.
I just use a good passata as the base
Cheese is mozzarella - usually buy the ready grated stuff from Lidl (who also have a great selection of sliced meats).
I often add sliced Mozz, don't buy the little balls they roll off when you slide them into the oven, same applies to olives, slice them first.
Avoid cheddar, doesn't work in my opinion.
Make the dough 2-3 days in advance and cold prove if possible.
Use plenty of flour to roll out and on the paddle.
Thin layer of sauce, then a thin layer of cheese
any meat
little more cheese on top
add basil and a drizzle of olive oil when they come out.
Keep them simple and don't overload. Don't make it too wet and it will stick and that's a disaster.
Post up your results.
I just use a good passata as the base
Cheese is mozzarella - usually buy the ready grated stuff from Lidl (who also have a great selection of sliced meats).
I often add sliced Mozz, don't buy the little balls they roll off when you slide them into the oven, same applies to olives, slice them first.
Avoid cheddar, doesn't work in my opinion.
Make the dough 2-3 days in advance and cold prove if possible.
Use plenty of flour to roll out and on the paddle.
Thin layer of sauce, then a thin layer of cheese
any meat
little more cheese on top
add basil and a drizzle of olive oil when they come out.
Keep them simple and don't overload. Don't make it too wet and it will stick and that's a disaster.
Post up your results.
Bullett said:
I like the Dough recipe on the uuni site, works for me.
I just use a good passata as the base
Cheese is mozzarella - usually buy the ready grated stuff from Lidl (who also have a great selection of sliced meats).
I often add sliced Mozz, don't buy the little balls they roll off when you slide them into the oven, same applies to olives, slice them first.
Avoid cheddar, doesn't work in my opinion.
Make the dough 2-3 days in advance and cold prove if possible.
Use plenty of flour to roll out and on the paddle.
Thin layer of sauce, then a thin layer of cheese
any meat
little more cheese on top
add basil and a drizzle of olive oil when they come out.
Keep them simple and don't overload. Don't make it too wet and it will stick and that's a disaster.
Post up your results.
Top man... thanks for taking the time to reply. I just use a good passata as the base
Cheese is mozzarella - usually buy the ready grated stuff from Lidl (who also have a great selection of sliced meats).
I often add sliced Mozz, don't buy the little balls they roll off when you slide them into the oven, same applies to olives, slice them first.
Avoid cheddar, doesn't work in my opinion.
Make the dough 2-3 days in advance and cold prove if possible.
Use plenty of flour to roll out and on the paddle.
Thin layer of sauce, then a thin layer of cheese
any meat
little more cheese on top
add basil and a drizzle of olive oil when they come out.
Keep them simple and don't overload. Don't make it too wet and it will stick and that's a disaster.
Post up your results.
I have seen a couple comments about allowing the dough to prove for a couple days (excuse my terrible knowledge on baking & dough). Whats the deal with this, is it terrible if you dont prove for so long? What if I want to go home and create some pizzas in a couple hours time?
Do any of you make up big batches of dough and freeze? If so what size works well? Are they easy to defrost.
Finally, anybody get any good results with a BBQ base over Tomato.
This works very well - tasty and with the right amount of chew:
http://www.bakingsteel.com/blog/72-hour-pizza-doug...
http://www.bakingsteel.com/blog/72-hour-pizza-doug...
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