Pizza Oven Thread
Discussion
majordad said:
Mine are turning out took smokey, whay am I doing wrong ? I'm usung birch and some conifers I felled four years ago, chopped up smallish.
Moisture in the wood I reckon. Air drying wood takes 1 year per 1" of thickness of the piece as a general rule, and that's when its done in a professional environment. Get yourself a bag of kiln dried kindling and logs and use those, probably get a decent net of each for under a tenner. LaurasOtherHalf said:
The lovely weather has returned to cumbria so we had another go with the weber BBQ pizza oven last night.
As discussed on the previous page we went with BBQ brickettes this time and had much better results. Just the cheapo (dial?) ones from b&q but 15 mins in the chimney starter and then pushed to the back of the kettle in a c shape resulted in around 300 degrees for warming up the stone.
(Temperatures are on the built in lid thermostat)
After 10 mins or so I fired on the wood and it rocketed up to 500, perfect!
We had the outlaws over to show them and they were incredibly impressed. The pizzas tasted amazing and everyone enjoyed the crack, however, unlike the videos on YouTube and despite my impressive temperatures the pizzas still took around 10 mins to cook. Not the 3 mins on YouTube.
I decided to push the pizza stone back towards the flames slightly to see if I could generate a bit more temperature over the pizzas (but still not over the flames) and while preparing the third pizza it exploded!
School boy error I suppose and at least it was a clean crack so I could simply push the two halves back together and carry on using. Bit guttet however, we've had that stone since our first pizza experiments all those years ago
However, onwards and upwards which leads me to a couple of questions.....
Can anyone recommend a large heavy duty stone?
How about an accurate thermometer that can measure the temp at the stone (rather than the lid?).
Old post I know, but this is basically what happened to me recently. Although I didn't have the extra bit for the Weber like you, just lifting the lid after 5 mins. Red Sky Grilling appears to have made the perfect stone for the Weber several years ago, but I can't find it for sale any more. As discussed on the previous page we went with BBQ brickettes this time and had much better results. Just the cheapo (dial?) ones from b&q but 15 mins in the chimney starter and then pushed to the back of the kettle in a c shape resulted in around 300 degrees for warming up the stone.
(Temperatures are on the built in lid thermostat)
After 10 mins or so I fired on the wood and it rocketed up to 500, perfect!
We had the outlaws over to show them and they were incredibly impressed. The pizzas tasted amazing and everyone enjoyed the crack, however, unlike the videos on YouTube and despite my impressive temperatures the pizzas still took around 10 mins to cook. Not the 3 mins on YouTube.
I decided to push the pizza stone back towards the flames slightly to see if I could generate a bit more temperature over the pizzas (but still not over the flames) and while preparing the third pizza it exploded!
School boy error I suppose and at least it was a clean crack so I could simply push the two halves back together and carry on using. Bit guttet however, we've had that stone since our first pizza experiments all those years ago
However, onwards and upwards which leads me to a couple of questions.....
Can anyone recommend a large heavy duty stone?
How about an accurate thermometer that can measure the temp at the stone (rather than the lid?).
Just bought our first house, and because we don't already have enough to do, I bought this pizza oven second hand for £50.
My sister is coming over this afternoon and I'm having a first go.
I have flour, a tin of yeast, and olive oil. Planning to top with shop bought tomato base, mozzarella, chorizo, cherry tomatoes, fresh basil, and mushrooms.
Have plenty of seasoned wood that came with the house for the fireplace, and a bag of coal that the guy chucked in with the oven.
It has a pull out tray in the bottom (for kindling or coals etc?), rungs above for wood (I guess?) and then much higher up rungs with a pizza stone on it.
Any tips? I have no idea what I'm doing!
My sister is coming over this afternoon and I'm having a first go.
I have flour, a tin of yeast, and olive oil. Planning to top with shop bought tomato base, mozzarella, chorizo, cherry tomatoes, fresh basil, and mushrooms.
Have plenty of seasoned wood that came with the house for the fireplace, and a bag of coal that the guy chucked in with the oven.
It has a pull out tray in the bottom (for kindling or coals etc?), rungs above for wood (I guess?) and then much higher up rungs with a pizza stone on it.
Any tips? I have no idea what I'm doing!
lynden11 said:
Inspired by this thread I’ve just taken delivery of an uuni 3 c/w gas burner.
In terms of dough to use what do folk recommend? Is there a significant difference in ready made frozen vs making from scratch?
Home made all the way. I usually have a batch of home made dough in the freezer for emergencies. In terms of dough to use what do folk recommend? Is there a significant difference in ready made frozen vs making from scratch?
Get the PizzApp+ app for dough recipes.
The last few batches I've made have been with Sourdough and have been fantastic.
13aines said:
Just bought our first house, and because we don't already have enough to do, I bought this pizza oven second hand for £50.
My sister is coming over this afternoon and I'm having a first go.
I have flour, a tin of yeast, and olive oil. Planning to top with shop bought tomato base, mozzarella, chorizo, cherry tomatoes, fresh basil, and mushrooms.
Have plenty of seasoned wood that came with the house for the fireplace, and a bag of coal that the guy chucked in with the oven.
It has a pull out tray in the bottom (for kindling or coals etc?), rungs above for wood (I guess?) and then much higher up rungs with a pizza stone on it.
Any tips? I have no idea what I'm doing!
How did you get on?My sister is coming over this afternoon and I'm having a first go.
I have flour, a tin of yeast, and olive oil. Planning to top with shop bought tomato base, mozzarella, chorizo, cherry tomatoes, fresh basil, and mushrooms.
Have plenty of seasoned wood that came with the house for the fireplace, and a bag of coal that the guy chucked in with the oven.
It has a pull out tray in the bottom (for kindling or coals etc?), rungs above for wood (I guess?) and then much higher up rungs with a pizza stone on it.
Any tips? I have no idea what I'm doing!
13aines said:
Just bought our first house, and because we don't already have enough to do, I bought this pizza oven second hand for £50.
My sister is coming over this afternoon and I'm having a first go.
I have flour, a tin of yeast, and olive oil. Planning to top with shop bought tomato base, mozzarella, chorizo, cherry tomatoes, fresh basil, and mushrooms.
Have plenty of seasoned wood that came with the house for the fireplace, and a bag of coal that the guy chucked in with the oven.
It has a pull out tray in the bottom (for kindling or coals etc?), rungs above for wood (I guess?) and then much higher up rungs with a pizza stone on it.
Any tips? I have no idea what I'm doing!
You need to turn it round before you start or the toppings will just slide off...My sister is coming over this afternoon and I'm having a first go.
I have flour, a tin of yeast, and olive oil. Planning to top with shop bought tomato base, mozzarella, chorizo, cherry tomatoes, fresh basil, and mushrooms.
Have plenty of seasoned wood that came with the house for the fireplace, and a bag of coal that the guy chucked in with the oven.
It has a pull out tray in the bottom (for kindling or coals etc?), rungs above for wood (I guess?) and then much higher up rungs with a pizza stone on it.
Any tips? I have no idea what I'm doing!
arn22110 said:
I was so impressed with the Uni 2 that I purchased a pizza oven from a company in Portugal. It was meant to arrive before Christmas but we could not get a haulier to transport it to Brittany so in the end the turkey was done in the household oven, not the fault of the vendor though.
In the end a mate offered to drive to Portugal on his way to look at a Cadillac, and the oven is currently sat at my daughters (they have a manitou) ready for me to install at my place when I get back in June.
What I would say is that the Uni etc are addictive.
Picked the oven upIn the end a mate offered to drive to Portugal on his way to look at a Cadillac, and the oven is currently sat at my daughters (they have a manitou) ready for me to install at my place when I get back in June.
What I would say is that the Uni etc are addictive.
Installation
Installed with help
First pizzas
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