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

Participant said:
Loved using it and yeah it's great doing it outside. Gas is really easy and if I had a wooden one, I suspect I'd rarely use it after the novelty wore off.

But I need another peel, as I only have the huge bamboo Ooni one and it's not flat enough to get underneath easily, so I've burnt some pizza with it being in there too long while I mucked about.
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Cool. I have the ooni 12 metal peel which is great, which I use to take pizza out of my home oven and turn it. I use a wooden peel for doing the toppings and placing in oven after I discovered the metal peel is not great for the prep part.
 
Participant said:
Loved using it and yeah it's great doing it outside. Gas is really easy and if I had a wooden one, I suspect I'd rarely use it after the novelty wore off.

But I need another peel, as I only have the huge bamboo Ooni one and it's not flat enough to get underneath easily, so I've burnt some pizza with it being in there too long while I mucked about.
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Big Peel is what you want. I've got a little turner but it's easier to use the metal peel, just got one off Amazon, they're all just a bit of stainless steel with a handle.
 
SoliD said:
Big Peel is what you want. I've got a little turner but it's easier to use the metal peel, just got one off Amazon, they're all just a bit of stainless steel with a handle.
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Already ordered one of these bad boys

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I don't remember why but I'd be buying a stainless Peel eg
prices on amazon seem to be shooting up for bulk buy ingrediants like oats I was just shopping for.
 
Salami and nduja was yesterday's pizza:

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Really good but still struggling to cook it without burning the crust. More frequent rotation and keep it further away from the flames is the obvious answer.

I also didn't cold proof it overnight so it was a quick proof, and the dough wasn't that airy and was a bit stodgy. 00 flour 60% hydration.
 
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Yeah, thats the bit that takes a while to get the hang of I've found. I usually throw in close to the flame corner initially then move back as I rotate once the base has crispened up.
 
Much better result today with 2 day cold-proofed dough and more frequent rotating.

Half ham, half ham and nduja.

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I used co-op grated mozzarella and it was nice and dry, no soupy base and really delicious.
 
Once the oven is up to temperature and soon as I launch a pizza in I turn it down low as possible. Then rotate regularly, none or very little burning.
 
loaded question but does anyone believe tomato topping can be frozen - I make it up, in bulk, with tinned toms+onions/celery, it will last 3-4 weeks in the fridge, but, the couple of times I've frozen some it just becomes watery, which I suspect are cell walls breaking down, maybe if I learned to pasturize&bottle it, it would last in fridge longer.

I'm not a fan of freezing dough either , which, although thawed in the fridge, never regains original elasticity or cooked texture.
 
chroniclard said:
Forgot I got a Ooni grizzler plate thing for Christmas, going try some sizzling steak fajitas for Sunday lunch. :)
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Also interested to hear how steak goes in the Ooni. I had thought about using my iron skillet for a steak dinner soon but don't want to ruin some good beef.

If you could ruin yours first and share what went wrong please.
 
Do the Onni pizza ovens ever go on sale?

Want to get the Koda 12, I mean £299 is a good price for what it can do, but was just curious if they have been cheaper than that.
 
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