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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: 9,203

  2. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,236

    Location: Manchester

  3. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 32,048

    where you buying these logs from?
     
  4. fwb2006

    Associate

    Joined: Jan 5, 2010

    Posts: 62

    Location: Bonnie Scotchland

    I just got the logs in B&Q, just make sure they've been stored indoors and are dry. Burn really well and hot but make sure you get the hardwood ones not softwood.
     
  5. Phil W

    Sgarrista

    Joined: Oct 19, 2002

    Posts: 9,943

    Location: Jupiter

    So I'll be honest, I've become a little bit obsessed with Pizza and we've used the Uuni 3 almost every weekend since purchase.

    Really get a buzz from improving every time, and the family love the pizza too!

    Tonight was more of an effort to make something to cook on - I've been using my BBQ as a stand which means prep had to be done in the kitchen. Time to bring the two together! My efforts so far (although I do need to finish bits off, ran out of wood!)

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  6. 200sols

    Mobster

    Joined: Jan 14, 2018

    Posts: 2,760

    Location: Hampshire

    Looks great, Pizza is the best food :D
     
  7. Regy53

    Mobster

    Joined: Jun 11, 2011

    Posts: 3,596

    Location: Northampton

    Like you since getting the Ooni we use it weekly and must have saved £20 a week on take aways for the last 6 months.

    The pizza's are so good, and easy / cheap to make it really is next level .

    We held a pizza party recently for family members. 18 pizzas. everybody loved them, one so much they went and bought one. Blooming stressful mind you they all sat there in the garden watching me, luckily no hickups apart from a late guest which stoped us cooking for a hour, the dough balls were rising hugely in the 25 degree heat.
     
  8. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 32,048

    what recipe you using for dough? i can't hand roll and end up using a rolling pin. far too sticky
     
  9. Phil W

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    Joined: Oct 19, 2002

    Posts: 9,943

    Location: Jupiter

    I use the Ooni recipe and when I have less time I'll use packet mix from a supermarket (75p packet makes one 240g ish dough ball) which have equally given good results.

    If it is too sticky you need to reduce the hydration levels or use more flour/semolina to prevent it sticking.

    Have/do you use the PizzApp ?
     
  10. robj20

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    Joined: Apr 9, 2007

    Posts: 8,236

    Location: Manchester

    Last few times I have used mine it burns the base or the dough around the top before the toppings are cooked.
     
  11. Rofflay

    Mobster

    Joined: Nov 28, 2006

    Posts: 4,841

    Location: N Ireland

    I wish they would pop up at £350 £499 is too much i have to replace the gpu but this thread drives me nuts. I love Pizza! Homebase locally had one for £167 but no temp and pellets only is not for me. And your man who does the JJS firegate sure he is from NI as well.


    Im gonna hold out for an offer on the pro :(
     
  12. Phil W

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    Location: Jupiter

    Probably too much in the way of topping I would think? I've discovered less is more when it comes to that. Too much sauce/cheese/toppings and the dough just burns.
     
  13. Phil W

    Sgarrista

    Joined: Oct 19, 2002

    Posts: 9,943

    Location: Jupiter

    Homebase had the Pro at £350 a few weeks ago.

    Quite happy with my 3 and the pellets. There's guys on Facebook that sell conversion bits to get the 3 to wood fired so there are options out there other than pellets.
     
  14. Loki

    Asus Rep

    Joined: Nov 17, 2004

    Posts: 9,751

    Location: The Republic

    More importantly, what recipe are you using? It will be sticky to start with but trust me, 5 to 10 minutes kneading on a work surface and your dough should be silky silky smooth.

    Recipe wise try this

    758G of Type 00 Flour
    451g of Water
    0.5 of Active Dried Yeast
    22g of Salt

    This will give you 5 x 250 g balls if you prove at room temperature (21 degrees) for 24 hours. Also this is a 62% Hydration that I find the best for the flour I use (Caputo Blue)
     
  15. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 32,048

    i'm using the new york times recipe - it comes well recommended it's great for flavour and consistency just awful to work with.

    if base is burning the stone is too hot. leave the door open for 30 seconds then close leave for 30 seconds then put pizza in.

    if toppings aren't cooking you are using too many toppings. with this style of pizza less is more.

    i normally just stick to the basics. mozzarella and/or pepperoni nothing else then finish with fresh basil. i might use some chilli but essentially less is more.
     
  16. Rofflay

    Mobster

    Joined: Nov 28, 2006

    Posts: 4,841

    Location: N Ireland

    Yea they are from Donahadee in NI. Hmm would you say 20mins without an IR gun is a safe bet? And is there no way to burn broken up charcoal with the pellets? To add a little taste? That is why i wanted the pro i know the JJ firegate exists but it looks awkward. Then again if i set in coals behind the gate then used pellets normally in the pellet burner it could work. But this is not how the gate was supposed to work was it?

    I will look again but im not sold on this.
     
  17. Loki

    Asus Rep

    Joined: Nov 17, 2004

    Posts: 9,751

    Location: The Republic

    If its this one the one below then straight away there is a reason why your dough is very sticky and awful to work with.

    • 2 teaspoons/5 grams dry active yeast
    • 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
    • 2 teaspoons/5 grams kosher salt
    • 2 tablespoons/30 milliliters olive oil
    • 420ml water.
    The ratios of of flour, water and yeast are just way off. Some helpful advice would be to get yourself (if not already got) a set of scales, dont have to pay the earth for these either. And then weigh your ingredients in the same measurements e.g. grams. The above recipe looks like FAR too much yeast and not enough salt. The second thing its around about a 70% Hydration level, it will be very sticky and hard to work with. As others have mentioned, Pizza App is a great tool as it helps you get those bakers percentages/ratios absolutely nailed.

    Personal preference thing but I started with a similar one from Jamie Oliver and he said use Olive Oil. Useless addition to any dough recipe other than to grease your container for the bulk fermentation process.
     
  18. robj20

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    Joined: Apr 9, 2007

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    Location: Manchester

    Fats in bread make it softer, also help shelf life. So yeah not really useful in pizza dough. Great in a loaf though, or tear and share type bread.
     
  19. Loki

    Asus Rep

    Joined: Nov 17, 2004

    Posts: 9,751

    Location: The Republic

    Pizza Margherita

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    Pizza with Smoked Mozzarella, Lemon, Chilli Flakes and Warm Honey

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    Pizza with Sausage, Smoked Mozz, Fennel and home made caramelised onions

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    Pizza with Ricotta, Spinach and Pistachio

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    Last edited: Aug 18, 2019
  20. jpaul

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    Joined: Mar 1, 2010

    Posts: 9,203

    seeing the honey reference ... what's on the dessert pizza menu ? I keep meaning to keep some dough for a tarte-tartin type apple deal,
    some of the USA texas chains (Mr Gatti's) used to do apple+cinammom+crumble type topping.