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Cooking Neapolitan Pizzas with the Uuni 3

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

  1. randomshenans

    Capodecina

    Joined: 11 Sep 2009

    Posts: 12,793

    Location: France, Alsace

    Got my dough ready for tonight! I'm not normally the dough maker and shaper so it's always fun trying not to ruin it
     
  2. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 15,190

    you've got no excuse in France for toppings lots of saucisson, cheeses (hadn't seen sliced raclette until the other week) whilst w'ere stuck behind self-imposed Brexit walls.
     
  3. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 15,190

  4. Snookums

    Mobster

    Joined: 27 Mar 2013

    Posts: 3,443

    Location: Nottingham

    Broke my pizza stone over the weekend so now its finally time to get an ooni, just ordered a Frya and 20kg of pellets so hopefully should arrive this week at some point.

    Any tips for using these?
     
  5. nine_tails

    Hitman

    Joined: 7 Mar 2015

    Posts: 903

    Those are great.... i squeeze some excess water out before adding it to the base.
     
  6. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 15,190

    Had my bank card ready this morning but the tomatoes shelf in waitrose is still suffering from delivery problems

    nice video on mozzarella https://youtu.be/8Dq6r0mQIvA
    courtesy of https://www.pizzamaking.com/forum/index.php?topic=66524.0 looks a good series of videos
    after seeing some of the pizza boys series using fiordilatte had been wondering where to get some.
     
  7. gailjon

    Hitman

    Joined: 10 Nov 2015

    Posts: 908

    Was it a handy, "Oops, I've just accidentally dropped this lump hammer onto the pizza stone dear. I will now go and order the suddenly necessary Ooni," moment?
     
  8. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,144

    Location: Hertfordshire

    The mozzarella video is basically chop it up and put it on a pizza. :cry:
     
  9. Snookums

    Mobster

    Joined: 27 Mar 2013

    Posts: 3,443

    Location: Nottingham

    Between you and I... Yes. The missus on the other hand, it really strangely just broke and I have no idea what happened.

    I have had it a coming up 2 weeks now and it's incredible. Only used it once but will be using it again later this week. Damn does it get hot! First few where burned but nailed it since. gonna try some cold prove some dough this week. Would 100% recommend.
     
  10. RockLobster

    Wise Guy

    Joined: 2 Sep 2007

    Posts: 1,858

    There is a bit more to the 8 minute video. Put in the fridge 24 hours beforehand oh and don’t cut too thick or thin.:cry:
     
  11. jpaul

    Capodecina

    Joined: 1 Mar 2010

    Posts: 15,190

    you watched it all ? the idea that the moisture is higher at the edges, so cutting it to uniformly distribute that, was new to me ...
    all the moz I buy is too wet to subject it to aggressive knife cuts like he does ... or maybe he's a samurai.

    yesterday was a red letter day Waitrose finally had Mutti in stock - 3 week wait.
     
  12. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,144

    Location: Hertfordshire

    No, I didn't watch it all, was too long:p. I chop thin and don't use a ton, seems fine. :)