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Cooking Neapolitan Pizzas with the Uuni 3

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

  1. droyden

    Hitman

    Joined: Oct 4, 2009

    Posts: 892

    How are peoples experiences with the Gas addon? I used it for the first time on my Ooni 3 last night and found it took longer than expected to heat up the stone. In the end I put the door on and left the chimney open (ala pellets but without the fire guard)

    Cooking went well, door off during the cook was helpful as you can see how its getting on. I would say the base wasnt as crispy (probably due the stone loosing heat). Anyone else have similar experiences?
     
  2. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,897

    Yeah I'm not impressed with it, just can't get the stone hot enough.
    My next pizza oven is going to be an electric one easy do 500c.
     
  3. droyden

    Hitman

    Joined: Oct 4, 2009

    Posts: 892

    With the door closed during the initial heatup, it reached approx 350c, I didnt check it after that though. Next time I think I'll put the door on when not using it to see how that helps, a bit dissapointed though.
     
  4. oHUTCHYo

    Wise Guy

    Joined: Jun 7, 2005

    Posts: 2,290

    Location: North East

    OK gang, so please explain:

    2 flours Caputo Cuoco and Pizzeria, mixed exactly the same time and to the same percentages and to the same ferment. Why such a difference?

    65% hydration

    Flour: 480g

    Water: 310ml

    Yeast: 4.8g

    Salt: 9.6g

    https://imgur.com/DwwTPSB

    [​IMG]
     
  5. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,897

    Red requires longer time, that's the whole point of it.
     
  6. oHUTCHYo

    Wise Guy

    Joined: Jun 7, 2005

    Posts: 2,290

    Location: North East

    Thanks Rob. Both have had 3 hours room temp, then 4 days fridge. Both then frozen. Returned to fridge for 8 hours then room temp for 8 hours.

    What would have been better for the Cuoco?
     
  7. beachBOYken

    Capodecina

    Joined: Feb 18, 2007

    Posts: 10,018

    Location: London

    Pizza experts, what is the best cheese to use for pizza, going to make my own, I'm guessing mozzarella is that it?

    Thanks:)
     
  8. droyden

    Hitman

    Joined: Oct 4, 2009

    Posts: 892

    The last few times I have just used grated mozzarella as they didn't have decent buffalo. I have used buffalo before which is good - if you do plan on using buffalo (or anything that isn't grated) make sure you dry it as you can (kitchen paper is your friend).
     
  9. beachBOYken

    Capodecina

    Joined: Feb 18, 2007

    Posts: 10,018

    Location: London

    Thanks, I will use mozzarella then and perhaps some cheddar as well.
     
  10. droyden

    Hitman

    Joined: Oct 4, 2009

    Posts: 892

    Just use whatever you have, just don't use toppings that are too wet and don't overload it ;)
     
  11. beachBOYken

    Capodecina

    Joined: Feb 18, 2007

    Posts: 10,018

    Location: London

    I got a mozzarella ball and will grate that and mix with some cheddar as well, just going to add some pepperoni and perhaps some peppers.

    Thanks:)
     
  12. jpaul

    Capodecina

    Joined: Mar 1, 2010

    Posts: 10,991

    grating a moz ball has got to be in the Michelin chef skill set - (per earlier discussion) the dry moz blocks should comply, but balls have too much liquid ?

    About the only buffalo stuff we can get is Schekters stuff from Waitrose, which wasn't all that, versus their basic, at maybe a 1/4 of the cost.

    I do think, I've frequently overcooked the moz, it is the most sensitive to overcooking, and is often bubbling when pizza is removed.
     
  13. chroniclard

    Capodecina

    Joined: Apr 23, 2014

    Posts: 15,979

    Location: Hertfordshire

    I gently slice mozzarella balls as thin as I can. Grating them sucks.
     
  14. 200sols

    Mobster

    Joined: Jan 14, 2018

    Posts: 4,472

    Location: Hampshire

    Pecorino is my favourite cheese on pizza.
     
  15. beachBOYken

    Capodecina

    Joined: Feb 18, 2007

    Posts: 10,018

    Location: London

    Ah thanks, I had no idea how to go about this, I will slice the moz ball then.
     
  16. siezar

    Associate

    Joined: Apr 30, 2017

    Posts: 73

    I know it's not quite what the OP was about but has anyone used the frying pan/grill method where you cook the base on a hot pan then finish off the toppings under the grill? We now make pizzas at least once a week because the pizzas produced are so nice. Laying the dough straight into a very hot thick pan makes the base super crispy - I like a very thin base and the result is a thin pizza slice that holds its shape when picked up.
     
  17. oHUTCHYo

    Wise Guy

    Joined: Jun 7, 2005

    Posts: 2,290

    Location: North East

    Yes, thats my current method. Its by no means a comparable quality to a dedicated pizza oven but its about as good as you'll get with a home oven. My process is:

    1. Put griddle pan in oven for 30mins 2" under grill, at joint convection and grill function at max temp (mine goes to 300 deg c) for 30mins
    2. Very carefully lift griddle from oven and place on safe surface
    3. Quickly lay pizza dough to griddle (I have mine ready on a wooden pizza peel)
    4. Quickly add sauce and toppings
    5. Straight back in to oven for around 4-6mins

    The base is cooking on the blazing hot griddle as you add toppings, then the intense heat of the oven and grill helps finish the top and side crusts.

    I use this particular griddle here:
    [​IMG]