Pizza Oven Thread
Discussion
The pizza I like the most is the one I make myself. It's not that I don’t trust other ppl, I just prefer consistency. I know exactly what I want, where I want it and how much.
So what are my favorite toppings? Sausage, herbs, and artichokes ... with mozarella, and a little tomatoes for acidity.
So what are my favorite toppings? Sausage, herbs, and artichokes ... with mozarella, and a little tomatoes for acidity.
CaptainSensib1e said:
With the Uuni gas attachment, am I othe only one who finds it almost too hot? Very easy to burn if you leave in just a fraction too long. Also, the back of the oven gets a lot hotter than the front, so lots of tunring required to ensure an even cook.
Admittedly I have only used mine a few times now, but I havent had any issues. Let it warm for about 15mins yesterday on full gas and the stone was 420 deg. Dialled it back slightly and it stayed here without issue - cooking pizzas in about 2mins. Do you keep the front off and what do you do with the Chimney cap?
CaptainSensib1e said:
With the Uuni gas attachment, am I othe only one who finds it almost too hot? Very easy to burn if you leave in just a fraction too long. Also, the back of the oven gets a lot hotter than the front, so lots of tunring required to ensure an even cook.
Did you try adjusting the flame or just flat out? 
russy01 said:
Now I have the Uuni I need an outdoor solution to store/stick it on.
Has anybody found any nice tables to put it on with a bit of worktop space? Or do I have to get the tools out?
"Nice" would be a stretch but very practical and perfect size is the Keter Unity. However I am sure I got it for £50 and now can only find it for £120 which is too much. Has anybody found any nice tables to put it on with a bit of worktop space? Or do I have to get the tools out?
I saw pictures previously of a nice teak-looking option from Ikea to which a stainless top could be added. I think I ruled it out as I could get the Keter for £50 but worth a look. Probably mentioned in this thread already.
Have only tried it a couple of times, but usually full blast to heat up (with the front off) and then down to half when cooking. Thinking about it, might be that the stone is a bit damp after spending the winter in the garage. Could explain why the top is burning before the bottom is crisp.
twinturboz said:
Hopefully it’s readable...
My go to recipe:800g '00' flour
200g fine semolina
c650-700ml water (should be a slightly tacky once you've full worked the dough)
7g dried yeast (or less if leaving the dough overnight - adjust based on length of time left to itself)
1 tsp sugar
20g salt
4tbsp/60ml decent olive oil (I use 50:50 of std olive oil and extra virgin)
The '00', semolina and olive oil all make a huge difference to the end result, for the better imo.
Edited by Swervin_Mervin on Tuesday 3rd April 15:33
Swervin_Mervin said:
My go to recipe:
800g '00' flour
200g fine semolina
c650-700ml water (should be a slightly tacky once you've full worked the dough)
7g dried yeast (or less if leaving the dough overnight - adjust based on length of time left to itself)
1 tsp sugar
20g salt
4tbsp/60ml decent olive oil (I use 50:50 of std olive oil and extra virgin)
The '00', semolina and olive oil all make a huge difference to the end result, for the better imo.
Got this proving now for the first outing of the year for my oven. Will update.800g '00' flour
200g fine semolina
c650-700ml water (should be a slightly tacky once you've full worked the dough)
7g dried yeast (or less if leaving the dough overnight - adjust based on length of time left to itself)
1 tsp sugar
20g salt
4tbsp/60ml decent olive oil (I use 50:50 of std olive oil and extra virgin)
The '00', semolina and olive oil all make a huge difference to the end result, for the better imo.
Edited by Swervin_Mervin on Tuesday 3rd April 15:33
For those of you who have purchased frozen Dough balls online, similar to this - https://www.ingredientsforcooks.co.uk/pizza-pizza-...
Can you let me know how they are delivered? Im tempted to buy a batch for the freezer, but concerned about how much space they are going to take up as 80 is quite a lot! When I have made my own batches the balls I put in the freezer are probably tennis/cricket ball size - 80 of this is clearly too big for a typical freezer drawer and likely to take up a lot of space in a chest!
Can you let me know how they are delivered? Im tempted to buy a batch for the freezer, but concerned about how much space they are going to take up as 80 is quite a lot! When I have made my own batches the balls I put in the freezer are probably tennis/cricket ball size - 80 of this is clearly too big for a typical freezer drawer and likely to take up a lot of space in a chest!
Edited by russy01 on Tuesday 10th April 12:48
https://delivita.co.uk/about/about-us
Never really noticed this thread before, but we went to the Ideal Home Exhibition for the first time in years the other week and fell in love with this little thing.
Not cheap, but only takes 25 minutes to heat up then a very short while for pizzas to be made. The sort of thing we'd really fancy getting for when we move to the sun.
Never really noticed this thread before, but we went to the Ideal Home Exhibition for the first time in years the other week and fell in love with this little thing.
Not cheap, but only takes 25 minutes to heat up then a very short while for pizzas to be made. The sort of thing we'd really fancy getting for when we move to the sun.
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