Pizza Oven Thread

[ecsrobin]

Johnniem said:

Since we're on the subject, I appreciate people love to cook everything from scratch to feel that they have made something excellent but how much agg is there in getting the dough right?!! I tried three or four times and failed miserably with 'easy yeast'. The only time I managed to get a good result was with fresh yeast. I gave up and buy in bulk from proper pizza dough makers. It's less expensive than making your own and releases time for other stuff. Who can honestly say that there is a great difference, if any, in taste between home-made and specialist bought? Just my tuppence worth. #lifeistooshort

I use Allison easy yeast in that recipe above and never have a bad pizza and not time consuming at all. Always have 2 bases in the freezer ready to go with frozen tomato sauce.

[21TonyK]

Johnniem said:

Who can honestly say that there is a great difference, if any, in taste between home-made and specialist bought? Just my tuppence worth. #lifeistooshort

I both make my own dough in large (9kg) batches and buy dough balls on occasion. If I go to the hassle of a really long cold proving (2-3 days) with a good quality flour then yes there is a marked difference both in taste and texture between "home" made and frozen.

If I just knock up a quick batch of dough for home and use same day then there nothing in it really. Only difference would be I would have more salt in my dough and maybe some extra seasonings, dried herbs, black pepper etc but that can all be added to a dough ball.

[ibisti]

Has anyone upgraded their Uuni 2 with the gas adaption for the 3? I looked on the site and it said they hadn't tested it enough on other models to recommend it or warranty it, I wasnt worried about the warranty bit just that it might be compatible.

[thebraketester]

ibisti said:

Has anyone upgraded their Uuni 2 with the gas adaption for the 3? I looked on the site and it said they hadn't tested it enough on other models to recommend it or warranty it, I wasnt worried about the warranty bit just that it might be compatible.

I would also like to know this.

[Jambo85]

thebraketester said:

ibisti said:

Has anyone upgraded their Uuni 2 with the gas adaption for the 3? I looked on the site and it said they hadn't tested it enough on other models to recommend it or warranty it, I wasnt worried about the warranty bit just that it might be compatible.

I would also like to know this.

The 3 pellet burner is compatible with the 2S I believe, so hard to see that the gas burner wouldn't work? I suspect a bit of arse covering given the potential dangers with gas burning stuff.

[Bonefish Blues]

That and additional unit sales, perhaps.

[.:ian:.]

ecsrobin said:

What recipe are people using for their dough? Is it one from uuni?

I have a good recipe although I only use it in the oven but it’s:

500g 00 Flour
10g salt
7g yeast
325ml* tepid water (* will check exact figure tonight)

Mix together
Leave to prove for 90min
Cut into 4 and turn into balls
Pop into freezer bags and freeze at this point (I find it is easier to roll out once defrosted)
Or turn into pizza.
I either hand stretch or rolling pin.

I have the pizza bible now which has a variety of different variations so I will start to try them to find the perfect pizza but for a thin pan this is the best recipe I’ve found.

Replace some of the water with olive oil, a big glugs worth, but keep the total quantity of liquid the same.
Cold proving for several days makes a big difference, more bite, less bready.

[cornet]

Bought one of the cheap Aldi Pizza ovens a few weeks ago but haven't had chance to use it.

Rain stopped play tonight so had to use regular oven instead.

Cooked in pre-heated cast iron frying pan:

• 3min at top of oven on full whack.
• 1.5min with just browning element on.
• 1.5min on big gas stove ring to crisp up the bottom.

Didn't turn out too bad:

[ecsrobin]

.:ian:. said:

ecsrobin said:

What recipe are people using for their dough? Is it one from uuni?

I have a good recipe although I only use it in the oven but it’s:

500g 00 Flour
10g salt
7g yeast
325ml* tepid water (* will check exact figure tonight)

Mix together
Leave to prove for 90min
Cut into 4 and turn into balls
Pop into freezer bags and freeze at this point (I find it is easier to roll out once defrosted)
Or turn into pizza.
I either hand stretch or rolling pin.

I have the pizza bible now which has a variety of different variations so I will start to try them to find the perfect pizza but for a thin pan this is the best recipe I’ve found.

Replace some of the water with olive oil, a big glugs worth, but keep the total quantity of liquid the same.
Cold proving for several days makes a big difference, more bite, less bready.

Just made up another batch of this and it does have 40ml of olive oil along with the 325ml of water, so you suggest a drier recipe?

[.:ian:.]

It might come out a bit too wet, that's a lot extra liquid, try it and see.

[ecsrobin]

.:ian:. said:

It might come out a bit too wet, that's a lot extra liquid, try it and see.

That’s been my standard recipe for the last year and never had any concerns. May make a batch up drier to see.

[.:ian:.]

Right, hang on, I got it now, lol.
The recipe I've been using is more or less the same, 500g flour, 300ml water and a glug of oil, so probably around 325ml of liquid.
This seems to work OK and in the Kenwood mixer eventually clumps into a ball and leaves the bowl cleanish.
Too much liquid and it sticks to the bowl.

[Petrol Only]

Where are people buying their pellets from for their unni?

[Jambo85]

Petrol Only said:

Where are people buying their pellets from for their unni?

Plumb centre, cheap as chips

[robwilk]

What wood is best for using in a pizza oven, I'm renting a cottage for a short break soon which has a pizza oven that I'm keen to try out.
I intend to take a stack of wood with us for the oven but what wood is best.
I can get logs at the garage or bags of birch at the shops, but if its best to use oak I will have to get into gear and get some bought.
Any wood better than the others?

Cheers
Rob

[MattS5]

Deffo make sure you get kiln dried wood. It’ll burn hotter
Chop it thinly to add easily to get up to temp.

The bags of kiln dried will possibly limit the actual variety of wood, but the less moisture will be more benefit than actual species.

[Johnniem]

Wood needs to be below 20% moisture content and fruit wood is best. How much you take will very depend on how big the oven is. If it's a large one then you'll need plenty of wood (fnaar fnaar). Get it up to 380 - 400 degrees C. It wont be there until the entire internal surface of the dome has turned white. Sweep the hot embers to the side and brush down the floor with a very wet brush before sticking the pizzas in. They should take 1.5 - 2 minutes (max) to cook. Turn once so that all edges get towards the fire. Before you go to bed, stick a casserole or two in there and it'll be all ready for the next day's dinner by morning. I often chuck in a leg, or shoulder of lamb to slow roast. If you're not fed up with pulled pork, do that too!

JM

[sidekickdmr]

Gonna give my oven its first annual fire up/dry out this eve ready for a BBQ Saturday

Anyone got any decent non pizza recipes for it?

Thinking slow cooked beef, or a whole beercan chicken etc, anything other than pulled pork really as I've done that too death a little.

[Johnniem]

sidekickdmr said:

Gonna give my oven its first annual fire up/dry out this eve ready for a BBQ Saturday

Anyone got any decent non pizza recipes for it?

Thinking slow cooked beef, or a whole beercan chicken etc, anything other than pulled pork really as I've done that too death a little.

Any casserole, leg or shoulder of lamb, slow cooked or otherwise. Bread. flat breads, kebabs, roasted ratatouille, actually, roast anything really! I know that doesn't seem too exciting but if it is cooked, you can cook it in pizza oven. Just get it to the right temperature and keep it there.

[CaptainSensib1e]

jesusbuiltmycar said:

Uuni3 arived yesterday - i tried it last night and I am not overly impressed - the pizza had a nasty flavour of tar and tended to be burnt on the bottom / edges and undercooked in the middle.

It was windy yesterday which may have been a factor and the oven was using a lot of Uuni wood pellets .

Any hints about how to improve things?

You might not be letting the stone heat up enough. Give it a good 20mins before you put a pizza in. The stone should be so hot it basically quaterises (sp?) the dough on contact.