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Cooking Neapolitan Pizzas with the Uuni 3

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

  1. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 9,575

    you'd queried the price earlier in thread so I assumed you were being ironic. ... or are you burning through them too fast. ?
    but - if the gas option pays for itself and heats up much faster .. that's a significant pro.
     
  2. tom_nieto

    Capodecina

    Joined: Oct 18, 2002

    Posts: 10,820

    Location: Birmingham

    They're softwood rather than hardwood like the Ooni ones, so didn't pull the trigger initially on those because of that. It's fairly specific that hardwood pellets should be used. Clearly you've had good results with the quoted ones.

    Hardwood pellets are pretty pricey whichever brand you go for by the looks of things.
     
  3. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 32,392

    there is a special regulation for wood pellets. these are the highest grade available. there is no such thing as food grade under the regulation iirc they are graded into 3 classes. A1, A2 and A3.

    • ENplus A1 quality
    that is what matters

    https://enplus-pellets.eu/en-in/?option=com_attachments&task=download&id=103:ENplusHandbook_part3_V3

    more information on the grading
     
  4. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 32,392

    I don't see what difference that would make tbh? do they burn hotter or longer? these are used for bio mass boilers, etc normally rather than ovens. also at £4 a bag I don't care so long as they do the job.

    plenty of people have recommended these as an alternative on forums / facebook, etc.

    just do a few google searches with ooni attached to it or pizza oven.
     
  5. 200sols

    Mobster

    Joined: Jan 14, 2018

    Posts: 3,183

    Location: Hampshire

    Softwood burns quicker than hardwood and people use it(hardwood) in wood ovens etc as it leaves behind coals that burn for a long time where softwood tends to go into a flaky ash, but in pellet form for cooking pizza it probably doesnt matter at all.
     
    Last edited: May 30, 2019
  6. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 9,575

    article on neapolitan pizza school 2K/2weeks https://www.bbc.co.uk/sounds/play/m0005f3w ~18:50
    - putting lard on the pizza as a topping , also italian guy talks about using a 'scaffia' some kind of slab for airating / prepping the dough ????

    moreover https://homeguides.sfgate.com/pine-vs-oak-burning-95838.html
    so if the oak is <2x price of softwood you're in.
     
  7. NiCkNaMe

    Mobster

    Joined: Jul 17, 2005

    Posts: 3,101

    I've used Loki's dough recipe on page 1 and after kneading stuck it straight in the fridge

    I probably only need half of it tomorrow, is it just a case of tearing off what I need (assume measuring 220g balls as mentioned by Rob earlier in the thread is way to go?) And leaving the rest in fridge for another day?

    Should I be resting it outside of the fridge for a while before using?
     
  8. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 9,575

    yep (like cooking a steak) need to bring it to room temp > 1hr before handling/forming/using.

    hardwoods are harder to ignite and get burning so that's a con ... unless you have planned a pizza party.

    looks like softwood maybe cheaper than propane too https://nottenergy.com/our-services/resources/energy-cost-comparison/ ( 1Kg wood = 3KW/h = 40p )
     
  9. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 40,134

    Location: Notts

    Garlic bread (with sharp provelone) came out good
    [​IMG]
     
  10. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 9,575

    I'd commented before, I'm now steering clear of acid cheeses like cheddar (and provelone?) on pizzas(even mac'n'cheese) they seem to split under high temp, and go oily too easily.

    your dough seems to have quite a lot of olive oil, but I guess you used a different recipe to a pizza dough ?
     
  11. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 40,134

    Location: Notts

    No olive oil or any oil at all, standard pizza dough

    The provolone was shaved thing and was very good
     
  12. roccles

    Hitman

    Joined: Apr 26, 2012

    Posts: 813

    Looks amazing, will be picking one of these up soon I had considered the pizza stone for my BBQ but from everything I read its seems like I would be much better off with one of these, plus it leaves BBQ free to cook on as well.
     
  13. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 40,134

    Location: Notts


    yes, the ones that go on BBQ don't seem anywhere near as good
     
  14. Phil W

    Sgarrista

    Joined: Oct 19, 2002

    Posts: 9,944

    Location: Jupiter

    Homebase have these on offer at the moment. Ooni 3 is £175ish and the Pro is £349.

    Have a 3 myself, had the pilot run a week or two ago, going to have another blast soon!
     
  15. fwb2006

    Associate

    Joined: Jan 5, 2010

    Posts: 63

    Location: Bonnie Scotchland

    I've recently been burning kiln dried oak in my ooni 3 instead of the pellets. I got the modified fire guard and have to say it's a real step up. I always found cooking with (ooni) pellets left a taste even when correctly burning. The small kiln dried oak logs are great and can easily get upto a sustainable 400 degrees.
     
  16. Phil W

    Sgarrista

    Joined: Oct 19, 2002

    Posts: 9,944

    Location: Jupiter

    I've bought a Lidl charcoal basket to modify for this purpose, I'll have to invest in a JJS Fireguard too. I believe it allows more focus on cooking pizza rather than keeping the pellets in check.
     
  17. fwb2006

    Associate

    Joined: Jan 5, 2010

    Posts: 63

    Location: Bonnie Scotchland

    Yup, it's the JJS fireguard I use and its great. The cost of using just kiln dried logs offsets the £25 cost of the fireguard quickly enough. It definitely helps shape the flames wider as well as holding back all the fire.
     
  18. Brian The Snail

    Gangster

    Joined: Jan 11, 2005

    Posts: 175

    Location: Sunny Suffolk

    You got a link for the fireguard please?
     
  19. robj20

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    Location: Manchester

  20. fwb2006

    Associate

    Joined: Jan 5, 2010

    Posts: 63

    Location: Bonnie Scotchland