The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)

tom_nieto · 25 Feb 2019 at 20:44

Psycho Sonny said:
they are now known as the company i linked to £4 for 10kg

never had any issues using them. for the price even if they do burn faster they would need to be burning like stupidly fast for it not to be worthwhile.

1 bag lasted me all of summer last year and i had 4-6 parties. i think 1 bag will last something like 10-15 hours depending on wind

Thanks for the link, I'll give them a go when it's time to re-order.

Psycho Sonny · 25 Feb 2019 at 21:07

tom_nieto said:
Thanks for the link, I'll give them a go when it's time to re-order.

don't use paraffin firelighters. buy natural firelighters made of wood like this.

https://www.amazon.co.uk/Natural-Ec...51128806&sr=8-3&keywords=natural+firelighters

https://www.amazon.co.uk/Flamers-Na...51128806&sr=8-4&keywords=natural+firelighters

couple of options for you. i bought flamers last time but now there seems to be a cheaper alternative.

paraffin will soak into the pizza / stone. i don't use them in bbq's either now. i use natural firelighters for both bbq and ooni

Hedge · 25 Feb 2019 at 21:28

Psycho Sonny said:
natural firelighter takes 1 second. light it and put it in and it's lit. it's also natural (made of wood/paper)

Thanks for helping me understand the workings of a fire lighter lol.

I have a large blowtorch from plumbing and I expect it could light the oven thousands of times so I can live with the unnatural nature of it

tom_nieto · 25 Feb 2019 at 21:28

Thanks again @Psycho Sonny. All I need to do now is get cooking!

@Hedge - A blowtorch is an officially sanctioned way to light the oven, so I don't see the problem! It's not leaving a paraffin residue.

Psycho Sonny · 26 Feb 2019 at 12:49

tom_nieto said:
Thanks again @Psycho Sonny. All I need to do now is get cooking!

@Hedge - A blowtorch is an officially sanctioned way to light the oven, so I don't see the problem! It's not leaving a paraffin residue.

nothing wrong with a blowtorch however it's not needed either to get it started. so why waste ££ on one? matches or a lighter with natural firelighters will work better as the blowtorch tends to burn far too hot and you end up wasting pellets as a result. not that is an issue with cheap pellets it just seems like a gadget to show off with rather than being more practical.

Loki · 28 Feb 2019 at 22:16

I use the natural firelighters @Psycho Sonny has linked. Quick, easy and convenient. Regarding the Balcas Brites pellets, picked a bag up from the local builders centre a few weeks ago, A little more smokey at the start but no issues after a few minutes. I found them to burn just as hot as the Uuni pellets which are much more expensive.

oneilldo · 28 Feb 2019 at 22:43

I need to try some different bases. I just stick with a 4 day fridge matured Neapolitan one from serious eats. I started with an uni 2s but then got one of the larger ones from Costco. Takes longer to get to temp but no faffing round inbetween pizzas letting it get back to a hotter temp due to the lack of mass maintaining the heat.

Loki · 1 Mar 2019 at 19:43

As

oneilldo said:
I need to try some different bases. I just stick with a 4 day fridge matured Neapolitan one from serious eats. I started with an uni 2s but then got one of the larger ones from Costco. Takes longer to get to temp but no faffing round inbetween pizzas letting it get back to a hotter temp due to the lack of mass maintaining the heat.

As in Pizza bases ?

If anything that is one of the aspects of Pizza cooking that I hate / love the most. trying different flour / hydration combinations. For example I tried Caputo 00 flour and it worked a treat with a very basic recipe (flour, salt, water, yeast). Swapped out to Molino Grassi flour and could not stretch a dough ball for ****. Changed the hydration and todays batch look and feel a lot better.

jpaul · 1 Mar 2019 at 22:10

oneilldo said:
I need to try some different bases.

.. next mission, sourdough base, you'll never go back.
VS, yeast free household here, for the flavour, texture, digestibility or some predelectation for IBS/gluten etc.

oneilldo · 2 Mar 2019 at 15:08

Yeah sorry by bases I meant dough not pre bought bases lol. Soughdough does sound pretty good actually will need to get hold of some starter. The cold fermented one is a strong flavour almost like sourdough so that sounds up my street. I’ve tended to use the big bag of Manitoba bread flour I get from Costco but might have to try some different ones. Just about the light the pizza oven for dinner and going to chuck some chicken satay on a sizzler for a snack

Loki · 2 Mar 2019 at 20:21

Starter you can do yourself really. Loads of videos on Youtube. Can highly recommend these two books if you want a deeper dive into Sourdough Starter, Biga and Poolish

https://www.amazon.co.uk/Flour-Wate...F8&qid=1551558029&sr=8-1&keywords=ken+forkish

https://www.amazon.co.uk/Elements-P...F8&qid=1551558029&sr=8-3&keywords=ken+forkish

oneilldo · 2 Mar 2019 at 22:10

Thanks will definitely get the pizza one

Psycho Sonny · 5 Mar 2019 at 12:46

isn't sourdough just been fermented for longer?

robj20 · 5 Mar 2019 at 17:04

Psycho Sonny said:
isn't sourdough just been fermented for longer?

No. You don't add any yeast. You let the flour and water ferment by itself, and then you keep it alive and you a bit of it each time.

Psycho Sonny · 6 Mar 2019 at 10:36

robj20 said:
No. You don't add any yeast. You let the flour and water ferment by itself, and then you keep it alive and you a bit of it each time.

a bit like a live ginger used for making ginger beer then.

you have to keep adding more ginger and sugar to keep it alive.

Loki · 6 Mar 2019 at 13:26

https://www.youtube.com/watch?v=sTAiDki7AQA

robj20 · 8 Mar 2019 at 10:57

Pizza this weekend, going to try adding some semolina to the dough about 10%

For some Nduja to try as well.

Loki · 9 Mar 2019 at 17:12

@robj20 Be very interested to see how you went on adding Semolina to the mix. I did a pretty big cook out on Boxing day using 10% Semolina with 90 Caputo Blue 00 at 62% hydration. Have to say it's some of the best pizzas I have made.

Flibster · 11 Mar 2019 at 22:58

Was very tempted by an Uuni for my birthday this year, but... Well, it's not an Uuni, but just today picked up from B&Q a La Hacienda Firebox and the peel and the narrow peel. The Firebox (in Stainless steel) is already on sale, as are the peels (for a frankly ridiculous £3 and £1). Had some vouchers, which brought the cost down to sub £30, and then using the work card I have gave me some cashback too. So all in all, about £27 for me.

I've got an old BBQ that I'll use for this, some decent charcoal and away I'll go.

Now to try out some dough.

wesimmo · 11 Mar 2019 at 23:11

robj20 said:
Doesn't really need cleaning, it all burns off.
I do steaks in it, fish, naan bread doors work well.

Naan bread at home has sold it for me, I'd sell up and buy a house with a garden just to be able to make my own.