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Cooking Neapolitan Pizzas with the Uuni 3

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

  1. beachBOYken

    Capodecina

    Joined: 18 Feb 2007

    Posts: 10,799

    Location: London

    I’m sure some make there own, but what tomato sauce do you use for the base, I’ve been using these small jars from Sainsbury’s, which are not best really.

    Also is this nduja a paste, does this replace the tomato base or more of a topping?
     
    Last edited: 11 May 2021
  2. 200sols

    Sgarrista

    Joined: 14 Jan 2018

    Posts: 8,369

    Location: Hampshire

    It is a topping, you can get jars which is Nduja sausage mixed with oil to make a paste or you can get a sausage. IME the sausage is far more potent.

    https://www.adimaria.co.uk/nduja
     
  3. robj20

    Capodecina

    Joined: 9 Apr 2007

    Posts: 10,780

    I use tinned chopped tomatoes reduced down. Nothing else added.
     
  4. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,047

    Location: Hertfordshire

    We use passata for the sauce, chopped/crushed garlic, chopped fresh basil, possibly a little sugar/something to sweeten it a bit.

    Sometimes add chillis and/or bbq sauce.
     
  5. Dianbobo

    Gangster

    Joined: 27 Feb 2017

    Posts: 280

    Mutti polpa tomatoes are great for pizza if you can get them, just needs a pinch of salt and a bit of oregano or basil if you like.
     
  6. SoliD

    Capodecina

    Joined: 25 Feb 2004

    Posts: 15,919

    Location: Portsmouth

    Usually tin of good tomatoes, bit of salt, sugar oregano and basil and some garlic, blended up then reduced down for 30-40 minutes on a low heat. Occasionally chuck in some chillis if I want a bit of spicy.
     
  7. robj20

    Capodecina

    Joined: 9 Apr 2007

    Posts: 10,780

    I read something that says you shouldn't blend them as it breaks the seeds which can give an unpleasant taste, should mash them instead.
     
  8. Minusorange

    Sgarrista

    Joined: 25 Nov 2005

    Posts: 7,759

    I can't find a really nice tinned tomato for pizza sauce, Napolina comes best out of what I can find locally but I find it needs some extra puree and sugar to get it tasting nice, apart from that just some olive oil & dried herbs (Marjoram is great) all blended together.
     
  9. rG-tom

    Sgarrista

    Joined: 27 Nov 2004

    Posts: 9,949

    Location: North Beds

  10. 200sols

    Sgarrista

    Joined: 14 Jan 2018

    Posts: 8,369

    Location: Hampshire

    San Marzano tomatoes are meant to be the best but a bit pricey. I wasn't blown away when I tried them.
     
  11. Rotty

    Don

    Joined: 18 Oct 2002

    Posts: 41,051

    Location: Notts

    just buy a 4kg can of Mutti sauce, split and freeze it, as good as anything you will make
     
  12. watercooledman

    Perma Banned

    Joined: 12 Jan 2021

    Posts: 1,731

    4 to 6 week delivery though
     
  13. robj20

    Capodecina

    Joined: 9 Apr 2007

    Posts: 10,780

    Neither was I, thought I was the only one. One of those ingredients that doesn't justify its price.
    Decent chopped or plumb tomatoes are just as nice if you ask me.
     
  14. Minusorange

    Sgarrista

    Joined: 25 Nov 2005

    Posts: 7,759

    Didn't think of freezing it as I usually make a sauce, use some for a pizza and the rest as a pasta sauce
     
  15. rG-tom

    Sgarrista

    Joined: 27 Nov 2004

    Posts: 9,949

    Location: North Beds

    Koda 16 is in stock on Selfridges website, mine turned up yesterday :)

    Had a play with it today, had to put it in the greenhouse as it was rather inclement weather...

    [​IMG]

    Garlic + mozerella pizza bread to start:

    [​IMG]

    Getting the hang of it i think :)

    [​IMG]

    [​IMG]

    [​IMG]



    As it was my first go, I used dough from here to focus on learning how to use the oven. I will progress to my own dough soon :)
     
    Last edited: 14 May 2021
  16. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 15,108

    so Mutti sauce
    "Tomato99.1%,salt,basil0.075%,oregano0.05%, onion 0.05%, natural flavouring." ?
    that's probably onion powder, which might be interesting to buy and add into chopped tomatoes versus (less finely) diced onions/celery I currently use and cook in.

    Mutti finely chopped tomatoes look interesting, since I don't liquidise mine, and, that would change texture,
    but otherwise their non Marzano ~80p a can, slightly more than 60p we spend on Italian cirio chopped ones, on offer @waitrose/js

    ---

    what's the typical diameter of pizza's folks make in Kodis etc ? those look like 8" ... I had naively thought of making fuller size 12"'s if I had a kodi 16",
    but maybe that doesn't pan-out due to additional handling problems/pell .. say. ? ... so the standard kodi would be fine - albeit more even heat distribution on the 16" might carry it.
     
  17. rG-tom

    Sgarrista

    Joined: 27 Nov 2004

    Posts: 9,949

    Location: North Beds

    mine were only 8-9 inch but that's because I'm crap at getting the dough stretched well enough :D I'm launching with a 14" peel and turning with a 9" turning peel.

    That being said, having the flexibility to move the pizza away from the burner was definitely yielding better results than the ones cooked nearer to it (even with the burner set to low). I'm personally very glad i went with the 16 so i have the flexibility.
     
  18. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,047

    Location: Hertfordshire

    Still waiting, might cancel the 12 order and get 16 if selfridges have some.

    Koda 16 coming Sunday, cancelled the 12 (or will have.....hopefully dont end up with 2 ovens :cry:)
     
    Last edited: 14 May 2021
  19. arknor

    Caporegime

    Joined: 22 Nov 2005

    Posts: 39,677

    Location: Newcastle/Zurich

    because most tins of tomatoes are sour and taste horrible they aren't sweet like tomatoes are supposed to be
     
  20. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,047

    Location: Hertfordshire

    Arrived, setup, made dough this morning, first attempts. :D

    Son made chicken, mozzarella, pepperoni.
    [​IMG]

    Pepperoni with chilli for me.

    [​IMG]

    Happy with those for a first attempt but need a different dough recipe, it was not quite right. The crust was stodgy and seemed like it needed longer but would have ended up well burnt. Need more practice to get the edges a little thinner I think.
    Dough was just 00 pizza flour, semolina flour has not arrived yet. Will be trying the dough recipe/method from the first page next time.