Pizza Oven Thread
Discussion
Got the Aldi pizza oven out for the 2nd time last night. It's the £40 one that sits on a regular BBQ rather than the self contained one they do for £99.
The first time we used it we had issues with the stone getting far too hot and turning the bottom of the pizzas to charcoal in a couple of minutes.
This time I used slightly less charcoal and kept to the sides of the BBQ. The pizzas took longer to cook (5-6min) but the bottoms didn't turn to charcoal this time. Plan for next time is to put some extra coals on the top grate around the pizza oven to see if I can boost the air temperature a bit more.
Definitely more experimentation needed but for £40 I'm not complaining
The first time we used it we had issues with the stone getting far too hot and turning the bottom of the pizzas to charcoal in a couple of minutes.
This time I used slightly less charcoal and kept to the sides of the BBQ. The pizzas took longer to cook (5-6min) but the bottoms didn't turn to charcoal this time. Plan for next time is to put some extra coals on the top grate around the pizza oven to see if I can boost the air temperature a bit more.
Definitely more experimentation needed but for £40 I'm not complaining
Melman Giraffe said:
How did you get on?
Sorry - I missed this.OK...
Pizza stone probably much too hot, charcoal on the bottom before cooked on the top. Either had flames licking up the side of the stone, or the oven was not hot enough, struggled to get it right. Pizzas got better and better, but were still average. Transferring onto the stone was hard without a pizza peel.
I have bought a pizza peel (well actually a cake lifter! £3 in Sainsbury's) and IR temperature gun now... Should help. Might have another go this weekend.
How are you guys getting your dough thin? When I roll it out its so springy it just wants to spring back as a ball.
Is 00 flour the key? Other than that I am making it as per the following
1/2tsp yeast
300g flour
170ml water
1tsp salt
1tbsp olive oil
Then goes into the bread maker and then the oven to proof at 40c for 30 min. I then generally put it in the fridge for a few hours till its ready to use.
Once its rolled out the thinnest I can get it is about 2mm and then it comes out of the oven maybe 3-4mm thick which for me is too thick more like deep pan. I am cooking on a pizza stone at 275c for about 5-6 min
Is 00 flour the key? Other than that I am making it as per the following
1/2tsp yeast
300g flour
170ml water
1tsp salt
1tbsp olive oil
Then goes into the bread maker and then the oven to proof at 40c for 30 min. I then generally put it in the fridge for a few hours till its ready to use.
Once its rolled out the thinnest I can get it is about 2mm and then it comes out of the oven maybe 3-4mm thick which for me is too thick more like deep pan. I am cooking on a pizza stone at 275c for about 5-6 min
So I used my new gas connection on my Uuni 3 at the weekend. The first time I cooked three pizza's and was very happy with the results.
This weekend we had some friends over and cooked 11 pizzas. The gas connection definitely takes the stress out of running the Uuni as you no longer have to keep topping up the hopper.
My issue was that as you continue to cook and the temperature remain high the flour that you use to stop the pizzas sticking on the paddle is transferred to the pizza stone and burns which and the more you cook the more acrid the taste becomes.
Has anyone found a way around this? I was thinking of using a wire brush between pizzas but didn't want to damage the stone.
This weekend we had some friends over and cooked 11 pizzas. The gas connection definitely takes the stress out of running the Uuni as you no longer have to keep topping up the hopper.
My issue was that as you continue to cook and the temperature remain high the flour that you use to stop the pizzas sticking on the paddle is transferred to the pizza stone and burns which and the more you cook the more acrid the taste becomes.
Has anyone found a way around this? I was thinking of using a wire brush between pizzas but didn't want to damage the stone.
Agreed on the wire fragments, and plastic would melt, something like this back scrubber would be perfect for a quick brush
https://www.amazon.co.uk/JUSITME-Exfoliating-Massa...
https://www.amazon.co.uk/JUSITME-Exfoliating-Massa...
sidekickdmr said:
Agreed on the wire fragments, and plastic would melt, something like this back scrubber would be perfect for a quick brush
https://www.amazon.co.uk/JUSITME-Exfoliating-Massa...
Bristles set in a plastic surround though. I'm going to try my Rosle BBQ brush (at top here) https://www.manomano.co.uk/barbecue-brush-3068?mod...https://www.amazon.co.uk/JUSITME-Exfoliating-Massa...
red_slr said:
uncinqsix said:
Increase the amount of water in your dough so it's a little slacker. Try 200ml of water with the 300g flour. You want the weight of water to be between 65% and 70% of the weight of flour.
Cheers will try that!
red_slr said:
Made a batch of dough tonight, 200ml this time and 00 flour. Damn its sticky stuff! Way worse than before.. still hopefully translates to good base tomorrow night! In the fridge now.
The stickiness will go away as the gluten develops and binds together (or whatever it is that it does). This happens when you knead the dough suffiently, but also when you rest it. If it was still sticky when you put it away, take it out again now and give it a short knead. You should notice that it'll start to smooth out a bit more. Oil the bench and your hands with a little olive oil when you do the knead. Google "dan lepard kneading" and check out the first couple of guardian results.
The biggest mistake I've made with my dough is not using enough salt as it helps to maintain the structure of the air pockets. There's a great app for pizza dough, Pizzapp+ , especially if you're into long cold proving periods. Getting fresh yeast from the bakery at supermarket is also better than dried, my local Tescos gives me some for free.
Edited by SwanJack on Sunday 15th July 10:36
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