Soldato
Hey there. Thought I would share some of tonights cooking with the Uuni. I bought the Uuni 3 around October to do some home cooked, woodfired Pizzas. Absolutely love this little oven and the results are getting better every single time.
The Dough
So for this batch of Pizza, I made the dough over night and proofed in the fridge.
- 800g of Caputo type 00 Flour
- 200g of Semolina flour
- 14g of Yeast mixed in 600 ml of luke warm water
- 1Tbsp of Salt, Olive oil and Honey
Making the dough is pretty easy really. Mix the two flours together in a large bowl with the salt and the o. Separately, mix the water, yeast and honey.
I usually let it stand for a good five minutes until bubbles form on top of the water.
From there I mix in the water into the flour and add in the olive oil. A gentle process of mixing and kneading. This makes a slightly dryer mix but a slightly later base in my opinion. Once all done, I grease up a container, and put in the dough mix and cover with film. In the fridge it goes over night.
First thing this morning, I take out of the container and give it another kneading. and then shape it up
The Pizza Sauce
I have tried a few different recipes for sauce. As with a lot of Italian food simplicity is key. I spent a little bit more on the tomatoes for a richer taste. I was recommended Zia Rosa tomatoes. A case of 12 tins is around £14.00 off the rainforest. *** You can say 'Amazon', OcUK don't sell tomatoes ***
- 1x Tin of tomatoes
- 3 cloves of garlic minced/crushed to your liking in olive oil
- A handful of basil leaves
Once I have cooked the garlic, in goes the tomatoes and basil and again, cook on low heat for around five minutes. Let it cool for a good 30 minutes then blend to make the sauce. I make this in the morning then pretty much all of the ingredients are going on the pizza at room temperature.
The Oven
What to say about the Uuni. I love cooking with it. I can get it upto a good 480 - 500 degrees in about 15 - 20 minutes. The trick is to keep topping up the hopper with the wood pellets in between cooks to maintain temperature. 500 Degrees will cook one of these pizzas in around a minute, maybe minute and a half
The Pizzas
So with the mix I used above, I made six medium to large size pizza tonight for the family with plenty left over for lunch tomorrow. Changing to a good flour like the Caputo has made some really excellent bases. Very stretchy bases for Neopolitan style Pizza which is traditionally thin. For this kind of pizza what I have learned is that less is more. So go light on the sauce, toppings and cheese. The heavier the pizza makes it hard to 'Launch' into the oven. When I first started using the Uuni, I put too much cheese and toppings on and it made it hard to get into the oven.
Aubergine with Sundried Tomatoes, Artichokes and Shitaki Mushrooms
Smoked Bacon with Chicken and Parmesan
Smoked Bacon with a Bavarian Smoked Cheese
El Diablo - Spicy Chorizo with red chillis, spicy olive oil
3 Cheese Margharita Pizza (Ricotta, Parmesan and Mozzarella)
Closing Thoughts
Using the better quality flour and proofing over night, the family all said the base was much lighter and tastier. One of the best investments I have made recently is getting wooden Pizza Peels. Infinitely easier to launch into the oven than. Using the metal ones from OOni, they base will sometimes stick and make it difficult to get in the oven without losing the shape.
The Dough
So for this batch of Pizza, I made the dough over night and proofed in the fridge.
- 800g of Caputo type 00 Flour
- 200g of Semolina flour
- 14g of Yeast mixed in 600 ml of luke warm water
- 1Tbsp of Salt, Olive oil and Honey
Making the dough is pretty easy really. Mix the two flours together in a large bowl with the salt and the o. Separately, mix the water, yeast and honey.
I usually let it stand for a good five minutes until bubbles form on top of the water.
From there I mix in the water into the flour and add in the olive oil. A gentle process of mixing and kneading. This makes a slightly dryer mix but a slightly later base in my opinion. Once all done, I grease up a container, and put in the dough mix and cover with film. In the fridge it goes over night.
First thing this morning, I take out of the container and give it another kneading. and then shape it up
The Pizza Sauce
I have tried a few different recipes for sauce. As with a lot of Italian food simplicity is key. I spent a little bit more on the tomatoes for a richer taste. I was recommended Zia Rosa tomatoes. A case of 12 tins is around £14.00 off the rainforest. *** You can say 'Amazon', OcUK don't sell tomatoes ***
- 1x Tin of tomatoes
- 3 cloves of garlic minced/crushed to your liking in olive oil
- A handful of basil leaves
Once I have cooked the garlic, in goes the tomatoes and basil and again, cook on low heat for around five minutes. Let it cool for a good 30 minutes then blend to make the sauce. I make this in the morning then pretty much all of the ingredients are going on the pizza at room temperature.
The Oven
What to say about the Uuni. I love cooking with it. I can get it upto a good 480 - 500 degrees in about 15 - 20 minutes. The trick is to keep topping up the hopper with the wood pellets in between cooks to maintain temperature. 500 Degrees will cook one of these pizzas in around a minute, maybe minute and a half
The Pizzas
So with the mix I used above, I made six medium to large size pizza tonight for the family with plenty left over for lunch tomorrow. Changing to a good flour like the Caputo has made some really excellent bases. Very stretchy bases for Neopolitan style Pizza which is traditionally thin. For this kind of pizza what I have learned is that less is more. So go light on the sauce, toppings and cheese. The heavier the pizza makes it hard to 'Launch' into the oven. When I first started using the Uuni, I put too much cheese and toppings on and it made it hard to get into the oven.
Aubergine with Sundried Tomatoes, Artichokes and Shitaki Mushrooms
Smoked Bacon with Chicken and Parmesan
Smoked Bacon with a Bavarian Smoked Cheese
El Diablo - Spicy Chorizo with red chillis, spicy olive oil
3 Cheese Margharita Pizza (Ricotta, Parmesan and Mozzarella)
Closing Thoughts
Using the better quality flour and proofing over night, the family all said the base was much lighter and tastier. One of the best investments I have made recently is getting wooden Pizza Peels. Infinitely easier to launch into the oven than. Using the metal ones from OOni, they base will sometimes stick and make it difficult to get in the oven without losing the shape.
