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Cooking Neapolitan Pizzas with the Uuni 3

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

  1. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 39,977

    Location: Notts

    Ok will try other one at some point thanks
     
  2. RobTi

    Hitman

    Joined: Jan 23, 2005

    Posts: 553

    thanks off to have a look
     
  3. peige

    Mobster

    Joined: Oct 18, 2002

    Posts: 3,290

    Location: Sussex

    Used the recipe on page 1 on my bbq last night (sorry Uuni owners)

    Worked a treat, everyone enjoyed theirs. I was able to cook 2 at a time (200g balls of dough) and each cook took 3 minutes. Not a feisty as a Uuni oven but then its not the only thing it can do :)

    Lots of good recipes here, thanks everyone.

    [​IMG]
     
  4. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 8,905

    good stuff - it's a kamado lid we can see, no ? ... you have the pizza stone ? and I forget, is there a mod of some kind
    I'm still saving ... earlier thread
     
  5. peige

    Mobster

    Joined: Oct 18, 2002

    Posts: 3,290

    Location: Sussex

    Yes, cooked on a wild Goose Kamado (currently 500 from the greenhouse people) Cooked on the pizza stone, no mods. Doing a standard burgers and chicken bbq tonight :)
     
  6. Loki

    Asus Rep

    Joined: Nov 17, 2004

    Posts: 9,740

    Location: The Republic

    Pizza Margherita
    [​IMG]


    Pizza made with Tomato and Mozzarella base, topped with Prosciutto, Rocket and Honey infused with chilli flakes

    [​IMG]

    Mozzarella, Spicy Nduja, Shallots

    [​IMG]

    Ragu topping with Parmesan and Peccorino

    [​IMG]
     
  7. Brian The Snail

    Gangster

    Joined: Jan 11, 2005

    Posts: 175

    Location: Sunny Suffolk

    ^^ Good God!
     
  8. Loki

    Asus Rep

    Joined: Nov 17, 2004

    Posts: 9,740

    Location: The Republic

    Good god good? Or good god bad?
     
  9. Brian The Snail

    Gangster

    Joined: Jan 11, 2005

    Posts: 175

    Location: Sunny Suffolk

    Good. Soooooo very good.
     
  10. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,175

    Location: Manchester

    They look good, except the one with a bowl of salad chucked on it. Lol
     
  11. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 8,905

    what did you add that gave the strong yellow tinge on several pictures ? I had tried grated mature (=acid) cheddar in the past which appears like that, but, it seems to melt too easily ... I don't think its olive oil ..
    The crusting/scaling on the dough too, probably good for the texture ... were the bases prepared in advance ?

    (yes - the salad+ham wasn't a topping in the oven )
     
  12. Regy53

    Mobster

    Joined: Jun 11, 2011

    Posts: 3,522

    Location: Northampton

    mrs did 1kg of flour yesterday on a 24 hour fridge cure

    dough is so easy to use at this level. Using Ooni 3 with gas.

    heres a before and after of my own... (always the best ;)

    [​IMG]Untitled by Ross c, on Flickr

    [​IMG]Untitled by Ross c, on Flickr

    and with a bit of rocket

    [​IMG]Untitled by Ross c, on Flickr
     
  13. Loki

    Asus Rep

    Joined: Nov 17, 2004

    Posts: 9,740

    Location: The Republic


    hmmm not too sure actually. I don't use Cheddar on Pizza so don't think it's the cheese. I do put some oil on the Margherita so maybe that.

    Bases are not prepared in advance but the dough is. For example, that was started on Tuesday evening. Then cold fermented until Saturday. Makes a huge difference to crust and flavour of the base
     
  14. Rofflay

    Mobster

    Joined: Nov 28, 2006

    Posts: 4,659

    Location: N Ireland

    Damm those pizzas look incredible. Well done all i am going to think long and hard about an Uuni or Ooni Pro. £500 is a lot of cash for pizza but i have a supplier who was supplying all the county and it was delicious. I can only imagine how good it would be to buy bulk from them and sit out the back with a 500c oven.

    Does anyone ever pre cook the topping a bit though? I personally like the black spots on my Salami alongside the crust i had thought about first putting in the dough for a few seconds then putting on the rest.
     
  15. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 39,977

    Location: Notts

    made some dough for today using measurements from pizza app, it used a fraction of yeast I have used in past, its only risen about 2.5x as opposed to ab0out 5x in past

    do you think its ok or should I do some emergency quick stuff for later today?
     
  16. NiCkNaMe

    Mobster

    Joined: Jul 17, 2005

    Posts: 3,031

    Any offers on these at the moment ? Could have sworn I saw them for around the 160-180 mark recently? Also, is gas worth it? I generally like the smell/smokey flavour of wood but imagine this isn't as convenient?
     
  17. tom_nieto

    Capodecina

    Joined: Oct 18, 2002

    Posts: 10,713

    Location: Birmingham

    The gas addition would be ideal if you already have a gas fired BBQ. If not, other than the crazy price of the wood pellets, it probably isn’t worth getting it as the oven lights and gets to temperature extremely quickly.
     
  18. NiCkNaMe

    Mobster

    Joined: Jul 17, 2005

    Posts: 3,031

    Cheers Tom.

    Going to go for the wood one, but want it for the weekend. Can get it from the rainforest on next day for £199 - but without pellets. All of the official Ooni pellets are either out of stock or not able to get delivered until next week.

    Any other pellet recommendations that may be available from local stores?
     
  19. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 31,663

    i've already recommended pellets in this thread which are £4 for 10kg. whereas i believe official one is like £20 for 10kg.

    https://www.wolseley.co.uk/product/balcas-brites-wood-pellet--non-trade-10-kg/

    i bought 2 of these last year in preparation for this summer. i managed to buy them using trade discount somehow must have been a link so look through the thread for it.

    they were like £4 a bag or possibly £4.50 for 10kg.

    10kg is enough i would say for 20 hours of use. it depends a lot on the wind though. i found the more windy it was the more they burned quicker.
     
  20. NiCkNaMe

    Mobster

    Joined: Jul 17, 2005

    Posts: 3,031

    Nice one - can collect those tomorrow from local stores.

    Doesn't mention food grade - but given you're recommending sounds like you've found them ok?