I just leave it until the next time I am going to cook with it (normally only 3-4 days) by the time it is at temp it has all burnt off and a quick scrape with the peel removes any carbon. I then prep the next pizza and in it goes!
The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)
- Thread starter Loki
- Start date
I just leave it until the next time I am going to cook with it (normally only 3-4 days) by the time it is at temp it has all burnt off and a quick scrape with the peel removes any carbon. I then prep the next pizza and in it goes!
I had this issue with my first use due to a mishap with some toppings. Consensus seem to be to flip the stone then let it burn off next time you use it. Mine was so bad that I think it will need a couple of goes to clean it so I'll leave it flipped for the next few uses.
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Right then! I'm planning my first go of the Fyra over the weekend.
Friday
Classic Ooni dough recipe, topped with just mozzarella and basil leaves to keep it simple for now. I'm expecting a few mistakes so have 6 dough balls at my disposal.
Saturday
Obviously I'll be on a honeymoon period with my new toy but cant have pizza twice (can I!?). I'm planning on buying two big rump steaks and throwing them in the Fyra, along with some vegetable kebab skewers. I'll use my large cast iron pizza pan to sit them on.
I have my wood launch peel and a metal turner peel, as well as my thermo gun. How exciting!
Friday
Classic Ooni dough recipe, topped with just mozzarella and basil leaves to keep it simple for now. I'm expecting a few mistakes so have 6 dough balls at my disposal.
Saturday
Obviously I'll be on a honeymoon period with my new toy but cant have pizza twice (can I!?). I'm planning on buying two big rump steaks and throwing them in the Fyra, along with some vegetable kebab skewers. I'll use my large cast iron pizza pan to sit them on.
I have my wood launch peel and a metal turner peel, as well as my thermo gun. How exciting!
Soldato
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- 11 Sep 2009
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- France, Alsace
Yes you can. I had pizza last night, I'm having it again tonight. lol
for surface residue, I regularly use razor blades, overflow from moz is the usual suspect.
edit: but the crispy bits taste great - definite market there.
can you get the heat into it ... I haven't looked on utube.
Soldato
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- 25 Nov 2005
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- 12,660
People have a sandwich everyday for lunch, they have toast everyday for breakfast
When you realise that Pizza is basically Cheese on Toast, you can have it as many days as you like
Pretty much. The cooking temperature needs to be far lower for calzone and deep pan pizzas.
Right then! I'm planning my first go of the Fyra over the weekend.
Friday
Classic Ooni dough recipe, topped with just mozzarella and basil leaves to keep it simple for now. I'm expecting a few mistakes so have 6 dough balls at my disposal.
Saturday
Obviously I'll be on a honeymoon period with my new toy but cant have pizza twice (can I!?). I'm planning on buying two big rump steaks and throwing them in the Fyra, along with some vegetable kebab skewers. I'll use my large cast iron pizza pan to sit them on.
I have my wood launch peel and a metal turner peel, as well as my thermo gun. How exciting!
So....
Friday was a great success and really enjoyed the pizzas. I was also pleased with the Ooni classic dough, in fact I think I could have stretched it further without tearing. I now have a cold ferment batch in the fridge ready for Saturday to a slightly tweaked recipe at 62% hydration.
The steak night wasnt good. Just wasnt getting the heat I needed and I think for two reasons: the cast iron pan was taking up too much space in the oven and also think I fell foul of the wood chips jamming and not burning through properly. It resulted in a tough, grey steak. I'll be sticking with pizzas.
Expensive but this makes the best GF pizzas I have ever had.
Caputo Gluten Free Flour (1kg) - Italian Produce - Alternative to Wheat Flour: Amazon.co.uk: Grocery
Just use as directed.
Excellent, thanks for that!!
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- 14 Jun 2004
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- Newcastle U/T
Our Ooni (Koda 16) finally arrives today, we ordered one in the Black Friday sales last November! Just need to finish getting things for it - I was going to get a wood peel for launching and then one of the turners and a metal (perforated) peel for getting out. Is this overkill - better to just start off with the perforated peel?
We'll be doing Neapolitan and NY-style pizza.
We'll be doing Neapolitan and NY-style pizza.
I use the basic ooni metal peel for turning and taking out. For launching I use an offcut of 3mm plywood, refuse to pay silly money for a bit of wood.