Pizza Oven Thread

[red_slr]

uncinqsix said:

So did it work OK in the end?

Sorry for the delay, I did mean to post an update!
Yep it worked perfect. The dough was rested overnight and was not sticky at all.

I made 5 or 6 small pizzas (about 4-5 inches) and tried various thicknesses of base till I got it perfect.

We plan to do more this weekend now I have an idea how thick it needs to be. Also I think doing them smaller helped with cooking as our oven only goes to 275c so putting the cool pizza base in would sap some of the heat out of the pizza stone.

Next plan is to get a proper pizza oven

[theguvernor15]

I love home/outside cooking & my ever growing list of home cooking gadgets has grown & i now have a Lime Green Roccbox to add to the collection of:

Ferrari electric pizza oven
Oklahoma Joe Highland (wood smoker/charcoal bbq)
Uuni 3 wood fired pizza oven
Green Mountain Grills Davy Crockett (Electric pellet smoker).
Then we were given some big stainless steel gas BBQ
Roccbox pizza oven

I'm also currently on Amazon looking for a Sous-Vide!

[Jambo85]

Lynchie999 said:

... just seen Uuni has rebranded...

to




Ooni

totally unnecessary... just because some people are idiots with language...

Massive overreaction to this on social meeja. Finding it difficult to understand why people care to be honest! (I'm aware of the irony of me posting about it)

[48Valves]

Roccbox cover has been released.

https://www.gozney.com/store/uk/roccbox-cover

[fredt]

For those of you rolling the dough out with a pin, you really should try hand stretching as it HAS to be easier. After a few videos on the youtube I gave it a go, and yes the first wasn't perfect and neither was the following few, but I found a lot less hard then I thought it would be. Pizza dough is amazingly stretchy and pliable in a way I couldn't imagine!

[thebraketester]

I use a rolling pin now. Much more consistent (for me) and easier.

[Bonefish Blues]

I've got more confidence since I spent c15mins on the flatbread line at one of our factories a few weeks ago

[theguvernor15]

The problem with using a rolling pin, is it forces all of the air out of the dough, which you work so hard to get in there in the first place.
Hand-stretching really only takes a few goes to get right & learn, the consistency & end product is so much better when not using a rolling pin.

[giblet]

Yup. A rolling pin causes the crusts to come out flat rather than puffed up. We had a stab at a stuffed crust on tonights cook



Came out well. Used some tinned San Marzanos that I ordered from ebay, sadly they don’t have as much flavour as the last batch. Maybe I need to cook them down more before using them.

Planning on experimenting with toppings next time. Trying to work out how to make a goos fried chicken pizza. Thinking of a white base, pieces of fried chicken and a mix of cheeses.

[giblet]

One from last weekend. Still happy with the frozen doughballs.

I’ve spent the weekend watching DIY pizza oven build videos on YouTube. Has anyone tried making one?

[justin220]

^ I like that peel! Where did you get it?

[Bonefish Blues]

It's a cake lifter. The shame

[giblet]

Yup, cheapo cake lifter from Amazon. No shame here, it’s used to move the pizza that is being cooked whilst the next one is prepped on the Uuni peel. Does the job and cost £6!

[Bonefish Blues]

In all seriousness, a good find!

[omniflow]

I'm looking to tips and tricks on how to stop the pizza sticking to the peel before you put in the oven. I have a Roccbox and I'm using the Roccbox peel.

I thought I had it nailed - dusting the peel with semolina, preparing the pizza directly on the peel, and putting it in the oven immediately after preparing it.

This does work, in that it the pizza doesn't stick. The problem is that the next pizza I cook has a nasty taste of burnt semolina, and that's what I'm trying to avoid. To make things more complicated, my wife likes a spinach and egg pizza, so the first pizza I cook generally has a raw egg on it.


I've seen a peel on Amazon, which appears to have a loop of some kind of cooking silicone around a wooden base. I assume the trick being that you hold the loop still whilst pulling the wooden base towards you. The pizza stays where it is, the peel moves backwards and the loop continues round the base (not the best explanation). It seems like a good idea, and in theory it should work, but it's £140.

Anyone got any experience of using the mega expensive peel, or any workable ideas on how to stop a pizza sticking without making the next pizza taste nasty.

[Bonefish Blues]

Brush the base after you take the pizza out - we had a dicussion about suitable brushes a page or two ago.

[sjg]

I find a wood peel needs only a tiny pinch of semolina to prevent sticking, so you get far less on the base and left behind on the stone. I used to use a brush to sweep the stone clear between pizzas (as I'd need loads of semolina to get pizzas off the metal Uuni peel) but don't bother now. I then use the metal peel for the rest of the turning and getting out.

Mine is just a cheap thin plywood one for a few quid off Amazon. Cheap enough to try out.

Uuni3 gas burner still going really well - knocked out 20 pizzas for a party on Saturday, so nice to not be fretting about keeping the hopper topped up with pellets.

[red_slr]

Where you getting the frozen dough from?

[sidekickdmr]

Yet to actually try it but have about 6 of these in the freezer, seem convenient and good reviews:

https://www.sainsburys.co.uk/webapp/wcs/stores/ser...

[Luke.]

sidekickdmr said:

Yet to actually try it but have about 6 of these in the freezer, seem convenient and good reviews:

https://www.sainsburys.co.uk/webapp/wcs/stores/ser...

We used to use it all the time. It's great.