The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)

rG-tom · 4 May 2021 at 07:22

200sols said:
Why do you need it perforated?

I don't want a wooden peel, and every single thing I can find says that perforated peels are hugely better for launching than smooth - less flour ends up in the oven and the pizza glides far easier

200sols · 4 May 2021 at 08:00

rG-tom said:
I don't want a wooden peel, and every single thing I can find says that perforated peels are hugely better for launching than smooth - less flour ends up in the oven and the pizza glides far easier

I use wooden peels for launching in my wood oven, never had a pizza stick. Also use semolina not normal flour.

jpaul · 4 May 2021 at 09:42

aliexpress ?, if I really wanted a perforated peel https://www.aliexpress.com/item/1005001830955364.html wouldn't pay ooni >£50

Eating cold (homemade) pizza - I don't do reheats, but best kept out of the fridge though ? otherwise dough never recovers ?

robj20 said:
why do some people insist there are some hard rules you have to stick by when making pizzas. I try anything and everything.

not even kfc toppings can shock me since this People have just discovered strawberry on pizza

200sols · 4 May 2021 at 10:35

robj20 said:
How is it disrespectful? It's a pizza oven, why do some people insist there are some hard rules you have to stick by when making pizzas. I try anything and everything.

Some people just like the traditional stuff. I would hardly consider KFC to be a quality food so it wont make quality pizza for me anyway.

robj20 · 4 May 2021 at 12:53

Each to their own, don't see what's not high enough quality with coated chicken that it would ruin a pizza!

EH75 · 4 May 2021 at 20:20

rG-tom said:
I can't find a perforated 14 inch plus one from anyone but ooni

I've seen people who have taken a normal peel and drilled lots of holes in it to create their own perforated peel. Depends how much you can be bothered with that tbh.

rG-tom · 4 May 2021 at 21:33

EH75 said:
I've seen people who have taken a normal peel and drilled lots of holes in it to create their own perforated peel. Depends how much you can be bothered with that tbh.

definitely cant be bothered with that for the sake of 30 quid

ordered an ooni one.

jpaul · 4 May 2021 at 21:38

DIY ? you'd be deburring holes to hell, they need to be punched. ... I think you could probably buy a sheet and attach a handle.

beachBOYken · 10 May 2021 at 13:21

Any nice toppings people can recommend, I'm starting to make my own pizza more and more now, didn't have much in fridge but made a pepperoni with a few black olives and mozzarella.

Anyone have there favourites they can share, I often default to peperoni as can't think of anything else

chroniclard · 10 May 2021 at 13:23

Still waiting for shipment of oven. I WANT PIZZA!

robj20 · 10 May 2021 at 13:54

beachBOYken said:
Any nice toppings people can recommend, I'm starting to make my own pizza more and more now, didn't have much in fridge but made a pepperoni with a few black olives and mozzarella.

Anyone have there favourites they can share, I often default to peperoni as can't think of anything else

Generally i try anything and everything that's to hand. Left over KFC was nice, as was leftover tandoori chicken, tuna and sweetcorn is a family favourite, I've even had spam and leftover roast dinner. Just be careful if you do any toppings other than Mozzerella and basil you'll be looked down on.

beachBOYken · 10 May 2021 at 14:14

robj20 said:
Generally i try anything and everything that's to hand. Left over KFC was nice, as was leftover tandoori chicken, tuna and sweetcorn is a family favourite, I've even had spam and leftover roast dinner. Just be careful if you do any toppings other than Mozzerella and basil you'll be looked down on.

Thanks, tuna and sweetcorn sounds nice topping to try, not sure about the rest

. When I was making my toppings before I would always use grated cheddar cheese and mozzarella, I found that I don't need the grated cheese, just the mozz will do.

200sols · 10 May 2021 at 17:31

Tuna and sweetcorn is good although the Italians don't like fish and cheese.

robj20 · 10 May 2021 at 17:48

200sols said:
Tuna and sweetcorn is good although the Italians don't like fish and cheese.

Funny had loads of Tuna pizzas in Sorrento and Amalfi, best one I've ever had was in Amalfi.

SoliD · 10 May 2021 at 20:47

beachBOYken said:
Any nice toppings people can recommend, I'm starting to make my own pizza more and more now, didn't have much in fridge but made a pepperoni with a few black olives and mozzarella.

Anyone have there favourites they can share, I often default to peperoni as can't think of anything else

I usually try to go through whatever Italian deli meats they have in tesco/sainsbury etc. Grab some nduja (was in my local Lidl this evening) if you can find some, can't beat some caramelised onions and peppers for a veggie one.

jpaul · 10 May 2021 at 21:49

lidl has (generic) nduja ? would have picked some up, was in there today, their chocolate's good
or, do you mean a pesto mix, that google is showing me https://www.sacla.co.uk/products/sacla-nduja-pesto.

on the other hand, was wondering if yesterdays diced dominoes pizza would make a good topping ~~will it blend~~

SoliD · 10 May 2021 at 22:22

Nope spreadable nduja in their Italian range.

mid_gen · 11 May 2021 at 08:04

Nduja is the kind of pizza toppings. A little pepperoni, some red onions, few dabs of mozzarella.....lush.

randomshenans · 11 May 2021 at 12:05

mid_gen said:
Nduja is the kind of pizza toppings. A little pepperoni, some red onions, few dabs of mozzarella.....lush.

Nduja is absolutely king! We eat it on pizza, pasta, scrambled eggs... anything you can think of it's amazing with!

200sols · 11 May 2021 at 12:08

Nduja and ricotta is amazing, put the ricotta on after cooking the pizza.