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Cooking Neapolitan Pizzas with the Uuni 3

Discussion in 'La Cuisine' started by Loki, Jan 12, 2019.

  1. ~Divine~Wind~

    Underboss

    Joined: Jun 14, 2004

    Posts: 15,951

    Location: Newcastle U/T

    deffo need to sort my dough out, used the recipe above from Pizzapp without the lifetime dose of salt.
    Dough came out very elastic, I could stretch/roll to about 10-12" leave it for 20 secs if that and it was back to half it's size :/
    Was left on the bench for around 10Hrs then a few hrs in fridge, then out for an hour before cooking.

    Where did I go wrong?

    As for the uuni easy enough to use but is it normal for it now to be coated in black soot?
    The first base was alright bu then after that the bases werent so "leapoardin" more so "panthered" lmao but if I took them out any earlier the dough and topping simply werent cooked.
    I've orded an IR thermometer and tink gonna try a diff base recipe
     
  2. Phil W

    Sgarrista

    Joined: Oct 19, 2002

    Posts: 9,943

    Location: Jupiter

    Personal preference with salt. I stick with 3% generally.
     
  3. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 9,138

    you have to be pretty forceful - with fingertip-pushing/pinching - to break its gluten I guess -
    rolling doesn't exert enough pressure, and mine would be too wet to roll anyway.

    I remove from fridge usually 3 hours before use too ... gives it time to come back to life, and often wet if I use it too soon.
     
  4. Rofflay

    Mobster

    Joined: Nov 28, 2006

    Posts: 4,841

    Location: N Ireland

    What time of year do you fellas stop cooking outdoor Pizza? Is this the last month for you all?
     
  5. bcjames

    Soldato

    Joined: Jun 7, 2003

    Posts: 6,209

    Location: Leicestershire

    I put the Uuni away in the shed last weekend. I'm keen to keep cooking on it through winter, but it's too wet at the moment.
     
  6. thewanted

    Mobster

    Joined: Jul 27, 2007

    Posts: 4,823

    I do it all year round if it's dry.
     
  7. ~Divine~Wind~

    Underboss

    Joined: Jun 14, 2004

    Posts: 15,951

    Location: Newcastle U/T

  8. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 9,138

    I think I'd bin
    horrible shortening of Delphine !

    I never make 100% wholemeal breads of any kind, maybe 33% max, since you just don't get the gluten structure, and a lot of the pro/factory stuff has some additional E#'s to get 'air'/rise in it, getting really freshly milled flour (which i never realkly have) becomes more important too, as the additional protein/germ can further inhibit it if old/rancidity.
    - but the picture make it look like it was rolled too and probably cooked on greaseproof, and turning out like a flatbread.
    with these quick rise recipes too, can get more undesirable residual taste of dried yeast .. so I have multi-hour rises.
     
  9. ~Divine~Wind~

    Underboss

    Joined: Jun 14, 2004

    Posts: 15,951

    Location: Newcastle U/T

    Yeah I'm making a backup batch for this evening as I think it's not gonna be the best, but willing to give it a try
     
  10. ~Divine~Wind~

    Underboss

    Joined: Jun 14, 2004

    Posts: 15,951

    Location: Newcastle U/T

    It actually turned out alright tbh, I ovened it as a tester.
    Got a little rise out of it and a handfull of bubbles, the bits that went crispy were very tasty.
    Think either my yest is knackered of I used water that was too hot as it didnt froth like last time
     
  11. droyden

    Hitman

    Joined: Oct 4, 2009

    Posts: 856

    Hi Guys, I have an uuni 3 and have just read back a few pages. I am interested in trying to use logs instead of the pellets as an experiment. Can anyone give feedback on using logs vs pellets?
     
  12. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 40,069

    Location: Notts

    Anyone with a 3 or a Pro

    Gas burners with old branding of half price on official site, free postage too