Pizza Oven Thread
Discussion
I get mine here https://www.ingredientsforcooks.co.uk/pizza-pizza-...
They deliver, they’re easy to defrost and they’re ready when you need them.
Sure, it’s lazy, but I’d rather wash the car than make pizza dough!
They deliver, they’re easy to defrost and they’re ready when you need them.
Sure, it’s lazy, but I’d rather wash the car than make pizza dough!
steve-5snwi said:
I'm at the point where i'm going to order a pizza over and originally i was going to go for the Uuni but the more i drool over pizza, the more i think the roccbox looks the better oven
Same mate... defo prefer the look of the Rocc and think it will last forever! However I’m taking delivery of the Uuni tomorrow at £250 with the gas burner and a cover and I’ll see how I get on. If it goes well I’ll consider getting the rocc later in the year and ebay the Uuni (should get 80-90% back).
Just went to prep some dough, but forgot the bloody yeast
Edited by russy01 on Tuesday 27th March 20:46
I've had a roccbox for the last year or so and it's great. I haven't used anything else so can't comment. Roccbox is easy to use heats up quickly, although not as quickly as they make out, and you can just keep using it as it maintains us year well.
I used a dough recipe from the pizza forum, cold ferment for 36 hours plus using tiny amounts of yeast. But I like it better than the usual 90 min rise stuff. Theres a YouTube video of the dough here https://youtu.be/oG9rVuTKnPo
I want to make some tomato sauce this year to use with it but otherwise mozzarella, various cured meats, decent olive oil and a big of parmesan is all I've used.
I'd used it a couple of times by now last year but the weather has been so poor. Oh and I use it inside too sort of, next to a stable door frame ventilation. Makes it even more versatile. I didn't pay the current full price as I got in on the initial run but if it's possible then I doubt you'd be disappointed even at full asking.
I used a dough recipe from the pizza forum, cold ferment for 36 hours plus using tiny amounts of yeast. But I like it better than the usual 90 min rise stuff. Theres a YouTube video of the dough here https://youtu.be/oG9rVuTKnPo
I want to make some tomato sauce this year to use with it but otherwise mozzarella, various cured meats, decent olive oil and a big of parmesan is all I've used.
I'd used it a couple of times by now last year but the weather has been so poor. Oh and I use it inside too sort of, next to a stable door frame ventilation. Makes it even more versatile. I didn't pay the current full price as I got in on the initial run but if it's possible then I doubt you'd be disappointed even at full asking.
I meant to stick a post up on here a few weeks ago, totally forgot till I saw the thread pop up.
Went down to Gozney ovens the same makers of Roccbox, for a dough class.
I’ve been using the Uuni dough recipe all this time and always been wondering how to get that proper blistered effect, generally I found the dough to be a little hard to work with, and difficult to stretch out.
The dough that the class had was way way easier to work with ended up producing this ....
If anyone is interested will stick up the full recipe and process, there were a few things new to me like mixing up the dough and leaving for 30 mins before adding the yeast.
They also had these which I need to get my hands on unfortunately they only sell them in 5 trays at a time.
Went down to Gozney ovens the same makers of Roccbox, for a dough class.
I’ve been using the Uuni dough recipe all this time and always been wondering how to get that proper blistered effect, generally I found the dough to be a little hard to work with, and difficult to stretch out.
The dough that the class had was way way easier to work with ended up producing this ....
If anyone is interested will stick up the full recipe and process, there were a few things new to me like mixing up the dough and leaving for 30 mins before adding the yeast.
They also had these which I need to get my hands on unfortunately they only sell them in 5 trays at a time.
With regards to Roccbox v Uuni:
My brother & i both had Uuni 3's. (Pellet).
He got the Roccbox oven (gas) & it's a totally different product really, the Roccbox is a hell of a lot better put together & is just a lot easier & simpler to use.
Turn it on & off it goes.
So much so, that he sold his Uuni & exclusively uses the Roccbox now.
I'll probably go the same route, as i use my Uuni a lot, the Uuni is still a great product though, but they are totally different animals with the ease of use/construction side of things.
We used 2 x Uuni 3's last year to smash out 25 pizzas at the end of last year.
Me cooking, my brother hand stretching & topping.
Here's a photo of cooking in progress at the weekend in the Uuni 3.
My brother & i both had Uuni 3's. (Pellet).
He got the Roccbox oven (gas) & it's a totally different product really, the Roccbox is a hell of a lot better put together & is just a lot easier & simpler to use.
Turn it on & off it goes.
So much so, that he sold his Uuni & exclusively uses the Roccbox now.
I'll probably go the same route, as i use my Uuni a lot, the Uuni is still a great product though, but they are totally different animals with the ease of use/construction side of things.
We used 2 x Uuni 3's last year to smash out 25 pizzas at the end of last year.
Me cooking, my brother hand stretching & topping.
Here's a photo of cooking in progress at the weekend in the Uuni 3.
twinturboz said:
I meant to stick a post up on here a few weeks ago, totally forgot till I saw the thread pop up.
Went down to Gozney ovens the same makers of Roccbox, for a dough class.
I’ve been using the Uuni dough recipe all this time and always been wondering how to get that proper blistered effect, generally I found the dough to be a little hard to work with, and difficult to stretch out.
The dough that the class had was way way easier to work with ended up producing this ....
If anyone is interested will stick up the full recipe and process, there were a few things new to me like mixing up the dough and leaving for 30 mins before adding the yeast.
They also had these which I need to get my hands on unfortunately they only sell them in 5 trays at a time.
If you could post the dough recipe that would be great!Went down to Gozney ovens the same makers of Roccbox, for a dough class.
I’ve been using the Uuni dough recipe all this time and always been wondering how to get that proper blistered effect, generally I found the dough to be a little hard to work with, and difficult to stretch out.
The dough that the class had was way way easier to work with ended up producing this ....
If anyone is interested will stick up the full recipe and process, there were a few things new to me like mixing up the dough and leaving for 30 mins before adding the yeast.
They also had these which I need to get my hands on unfortunately they only sell them in 5 trays at a time.
theguvernor15 said:
With regards to Roccbox v Uuni:
My brother & i both had Uuni 3's. (Pellet).
He got the Roccbox oven (gas) & it's a totally different product really, the Roccbox is a hell of a lot better put together & is just a lot easier & simpler to use.
Turn it on & off it goes.
So much so, that he sold his Uuni & exclusively uses the Roccbox now.
I'll probably go the same route, as i use my Uuni a lot, the Uuni is still a great product though, but they are totally different animals with the ease of use/construction side of things.
We used 2 x Uuni 3's last year to smash out 25 pizzas at the end of last year.
Me cooking, my brother hand stretching & topping.
Here's a photo of cooking in progress at the weekend in the Uuni 3.
Did you ever use the Uuni with Gas? Mine has arrived today (Uuni 3 with Gas bit)... might try and fire it up tonight!My brother & i both had Uuni 3's. (Pellet).
He got the Roccbox oven (gas) & it's a totally different product really, the Roccbox is a hell of a lot better put together & is just a lot easier & simpler to use.
Turn it on & off it goes.
So much so, that he sold his Uuni & exclusively uses the Roccbox now.
I'll probably go the same route, as i use my Uuni a lot, the Uuni is still a great product though, but they are totally different animals with the ease of use/construction side of things.
We used 2 x Uuni 3's last year to smash out 25 pizzas at the end of last year.
Me cooking, my brother hand stretching & topping.
Here's a photo of cooking in progress at the weekend in the Uuni 3.
So received the uuni today and couldn’t help but fire it up after work.
I made the dough first, following the uuni recipe and let it prove whilst I built the oven. I only had time to prove the dough for 1hr, but decided to crack on anyway.
I kept it simple, using tom passata, grated mozzarella, pepperoni and a sprinkling of oregano.
I struggled to hand stretch the dough, so resorted to rolling. Using gas makes the entire process incredibly easy, with the hardest part by far being making the dough. Once I have perfected making dough I will look to make a huge batch to stick in the freezer (or buy some), as I’ll get sick of making it up as hoc.
Overall happy with my purchase and first results!
I made the dough first, following the uuni recipe and let it prove whilst I built the oven. I only had time to prove the dough for 1hr, but decided to crack on anyway.
I kept it simple, using tom passata, grated mozzarella, pepperoni and a sprinkling of oregano.
I struggled to hand stretch the dough, so resorted to rolling. Using gas makes the entire process incredibly easy, with the hardest part by far being making the dough. Once I have perfected making dough I will look to make a huge batch to stick in the freezer (or buy some), as I’ll get sick of making it up as hoc.
Overall happy with my purchase and first results!
Jambo85 said:
You'll be impressed I think - let us know. I was going to ask the Guv'nor the same thing.
Nope, i've not used the gas burner.If you want an easily scale-able dough recipe, download on the appstore: 'Pizzapp'
Use the tabs & sliders to adjust accordinly.
I always go:
Neapolitan
Dough Balls: Dependant on party size
Ball Weight: 220G for me personally
Salt: 2%
Water: 61%
Leave hours: this depends on whether you're room temp, or cold proving.
Room temp: depends upon room temp
IDY
It then calculates everything for you.
The biggest tip i can possibly give, is to give sufficient amount of time to let the dough come up to room temp.
Think of the dough as a ball of play-doh & if you've left that in the fridge for a while, it's going to need a good few hours to come up to room temp.
Generally, i just do a room temp prove a few hours before i need to use it.
I also 'ball' the dough an hour or so before i tend to use.
Hand-stretching is tricky at first, but it gets a lot easier!
Also, if you use a rolling pin, you press all the air out of the dough & it'll go like a cracker!
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