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Cooking Neapolitan Pizzas with the Uuni 3

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

  1. rG-tom

    Sgarrista

    Joined: 27 Nov 2004

    Posts: 9,969

    Location: North Beds

    I definitely found me leaving the pizza almost out of the oven yielded the best results, will need to try the "secret low" mode next time to see if that helps
     
  2. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,159

    Location: Hertfordshire

    Yeah I had it on max, pizzas kind of middle of oven. Almost feels like a gimmick "omg 60 second pizzas" but feels too quick. Gonna try lower and diff dough.
     
  3. robj20

    Capodecina

    Joined: 9 Apr 2007

    Posts: 10,800

    Only 60s pizzas if you like traditional pizza, ie very little toppings very thin crust.
    Anything normal requires a slower cook. I've found the stone at 400c and then gas on low works best.
     
  4. rG-tom

    Sgarrista

    Joined: 27 Nov 2004

    Posts: 9,969

    Location: North Beds


    Definitely don't have the flames on max whilst the pizza is in! I think even the manual in the box says max is to get the stone hot and then down to low for cooking.
     
  5. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,159

    Location: Hertfordshire

    ah manual, who reads those. :p
     
  6. Cadder

    Wise Guy

    Joined: 25 Nov 2020

    Posts: 1,181

    Totally agree there. Ours is the Karu and I generally keep it topped up with pellets and hardwood briquettes - makes it burn really hot, making pizzas with burnt crusts and stodgy middles (lots of toppings...).
    Trying to balance the temperature a bit so our pizzas are better.
     
  7. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 15,216

    How long is Uuni warm up time ? ... with a geek eye, I assume you could weigh the gas cyclinder, too
     
  8. Rotty

    Don

    Joined: 18 Oct 2002

    Posts: 41,052

    Location: Notts


    20 mins or so on gas
     
  9. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,159

    Location: Hertfordshire

    Ah , Pro tip, use a very big container for proving dough, thought mine was big enough but after an hour it was overflowing, more than doubled in size. :cry: had to move to a container twice the size.

    Though I have made probably too much dough.
     
  10. 200sols

    Sgarrista

    Joined: 14 Jan 2018

    Posts: 8,567

    Location: Hampshire

    Use less yeast if doing a long proof.
     
  11. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,159

    Location: Hertfordshire

    Recipe from the first page!
     
  12. 200sols

    Sgarrista

    Joined: 14 Jan 2018

    Posts: 8,567

    Location: Hampshire

    Ha didn't realise! Far too much yeast for me. Sorry OP.
     
  13. robj20

    Capodecina

    Joined: 9 Apr 2007

    Posts: 10,800

    14g of yeast, that is a lot. All my recipes are less than a gram.
     
  14. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,159

    Location: Hertfordshire

    See how it turns out tomorrow. It only about 2.5 teaspoons.
     
  15. 200sols

    Sgarrista

    Joined: 14 Jan 2018

    Posts: 8,567

    Location: Hampshire

    It'll be fine, you'll just find it rises super fast and is harder to hand stretch properly.
     
  16. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,159

    Location: Hertfordshire

    Well the recipe turned out great, best yet, amazing how much they rise when cooking even when you think you are making a super thin base. Got the oven up to temp, turned down to low and lobbed a pizza in, took several minutes instead of 1 with a few turns but very little burnage. :D

    Downside, got a fair bit of crud on the pizza stone after people didnt follow my instructions and made shonky pizzas :mad: Best cleaning tips? (read baking soda and water)
     
  17. EH75

    Hitman

    Joined: 28 Dec 2003

    Posts: 970

    Location: Scotland / Norfolk

    Just scrape off the worst of it with a brush (wire bbq ones are good) and then flip the stone over and cook on the other side next time. Then repeat by flipping again next time.
     
  18. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,159

    Location: Hertfordshire

    Other side has a fat ooni logo on it though, not flat.
     
  19. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 15,216

    I'd never use a wire brush, especially steel, it will marr the surface, irreversibly , I normally use a razor blade, or craft blade held flat, so I don't dig the surface;
    also I wouldn't use water - the stones are porous, and unless you make sure it is dried throughly might crack next time.
     
  20. EH75

    Hitman

    Joined: 28 Dec 2003

    Posts: 970

    Location: Scotland / Norfolk

    Still cooks OK though! Interesting point about the wire brushes. Do ooni not sell one exactly for this purpose? Or are the bristles not quite as harsh? I just use the bbq one as I already had it lying around and didn't want to fork out for another brush.