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Cooking Neapolitan Pizzas with the Uuni 3

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

  1. robj20

    Soldato

    Joined: Apr 9, 2007

    Posts: 7,094

    Location: Manchester

    That's all i do to mine, reduce them down a bit.

    I tried Anchovies for the first time at weekend. Can't believe i have gone all this time without them. Lol
     
  2. tom_nieto

    Capodecina

    Joined: Oct 18, 2002

    Posts: 10,327

    Location: Birmingham

    Tomato sproutings are coming along nicely, so we’ll see if I can take pizzas to the next level this summer with home grown san marzano tomato sauce.
     
  3. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 39,409

    Location: Notts

    My Uuni arrived yesterday, hopefully give it a run out at the weekend
     
  4. tom_nieto

    Capodecina

    Joined: Oct 18, 2002

    Posts: 10,327

    Location: Birmingham

    Less is more on the toppings! You can always eat more pizza. Hope you enjoy it!
     
  5. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 39,409

    Location: Notts

    Cheers, got some dough on

    Recipes said it would rise by about double, mine's taking the house over :p
     
  6. robj20

    Soldato

    Joined: Apr 9, 2007

    Posts: 7,094

    Location: Manchester

    That could mean too much yeast or too warm.

    Try a cold prove next time, you barely need any yeast and prove in the fridge for at least 24 hours i often do 48 hours, much better flavour. Makes it easier on the digestion as well.
     
  7. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 39,409

    Location: Notts

    Thanks

    I did 13g yeast in 850g flour, room temp 8 hours and then into fridge 36 hours

    Will find out tomorrow how it is
     
  8. RobTi

    Gangster

    Joined: Jan 23, 2005

    Posts: 396

    dough too elastic what do I adjust, usually make it in the bread maker following the recipe and have been struggling with it stretching back, its put in the fridge after a couple of hours and being knocked back and left in there for a day or two before using, so just discovered this section of the forums so thought to ask on here before I make a fresh batch ?
    Thanks

    Yeast 1/2tsp
    300g Strong White Flour
    1tbsp Olive Oil
    1tsp Salt
    170ml Water
     
  9. robj20

    Soldato

    Joined: Apr 9, 2007

    Posts: 7,094

    Location: Manchester

    Not proved enough. It needs to relax more.
     
  10. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 39,409

    Location: Notts

    First couple of attempts

    [​IMG]

    [​IMG]

    2nd one had nduja on, oven wasn't hot enough on that one though
     
  11. Regy53

    Mobster

    Joined: Jun 11, 2011

    Posts: 3,416

    Location: Leighton Buzzard

    look good, i have had some mixed results but have defiantly found 24 hour proof is lots better. Also if cooking on gas, get a good 450 degrees at the back. drop the pizza in and kill the gas to the lowest and keep in for up to 3 mins, jut makes the bottom a bit nicer
     
  12. jpaul

    Soldato

    Joined: Mar 1, 2010

    Posts: 6,640

    I would say be more forceful with it , when forming base, you're using fingers not a rolling pin. ?
    bring it up to room temperature from fridge before handling ... mine'll take 2hours for that.
    dough should also be tacky, so that you can't can't fully handle it without some semolina/cornmeal on the board+hands...
    ... I usually open bread machine an hour into 2:20 programme and add fluid if needed, after poking it.

    how did you form the base, too ? the irregular base makes it look non-digital.

    [
    interesting research paper on why sourdough addition = digestibility
    Phytate Degradation during Breadmaking: The Influence of Flour Type and Breadmaking Procedures
    ]
     
  13. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 39,409

    Location: Notts

    I tried all the "slap" methods but kept tearing it


    ashamed to say that rolling pin worked for me
     
  14. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 39,409

    Location: Notts

    I did 48 hr :) have thermometer on order to check temps :)
     
  15. Regy53

    Mobster

    Joined: Jun 11, 2011

    Posts: 3,416

    Location: Leighton Buzzard

  16. robj20

    Soldato

    Joined: Apr 9, 2007

    Posts: 7,094

    Location: Manchester

    Pizzas tomorrow night i think, make some dough tonight and 20 hours in the garage bulk, then 2+ hours balled up in the kitchen.

    Going to try more semolina in the dough as well.

    Edit:
    In the end made an interesting dough.
    Approx 60g semolina
    100g gram flour and about 400g 00 flour.
    20g salt
    13g olive oil
    408g water
    6g yeast

    62% hydration
    Wetter than i normally use at 58%
     
    Last edited: Apr 11, 2019
  17. Mark M

    Mobster

    Joined: Jan 6, 2006

    Posts: 2,921

    Location: Newcastle upon Tyne

    Going to give the uuni3 a fire up over the Easter weekend but was wondering how much dough I will need? There is going to be 4 adults and 3 kids. I was going to use the recipe @Loki posted in his first post as it looks moderately simple for a first time attempt! Given its a first attempt I was just going to keep it nice and simple and go with the Pizza Express Pasata which was suggested in the pizza dough thread and then its one less thing to worry about for now.
     
  18. robj20

    Soldato

    Joined: Apr 9, 2007

    Posts: 7,094

    Location: Manchester

    I do 220g per pizza and that will feed an adult. Children might leave a bit but anyone hungry will finish them off.
     
  19. jpaul

    Soldato

    Joined: Mar 1, 2010

    Posts: 6,640

    220g is enormous ... this is weekend 140g sourdough dough per pizza
    that's a 10" plate moz/ham/corned-dog/jalapenos.
    if I do 2 for 2adults usually 1/2 a pizza left.

    Have recently tried cirio passata/crushed-toms pre-cooked w/onions&celery .. it is very tomatoey ,,,
    takes over the flavour a bit from other ingrediants, versus usual tin of cirio plum tomatoes.





    [​IMG]

    [​IMG]
     
  20. robj20

    Soldato

    Joined: Apr 9, 2007

    Posts: 7,094

    Location: Manchester

    People would starve if i made 140g pizzas.

    Couple of mine from weekend.

    [​IMG]
    [​IMG]
    [​IMG]

    The bread was really tasty and was a delight to handle, definitely be adding gram flour again.