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

beachBOYken · 11 May 2021 at 16:57

I’m sure some make there own, but what tomato sauce do you use for the base, I’ve been using these small jars from Sainsbury’s, which are not best really.

Also is this nduja a paste, does this replace the tomato base or more of a topping?

200sols · 11 May 2021 at 17:24

It is a topping, you can get jars which is Nduja sausage mixed with oil to make a paste or you can get a sausage. IME the sausage is far more potent.

https://www.adimaria.co.uk/nduja

robj20 · 11 May 2021 at 17:26

beachBOYken said:
I’m sure some make there own, but what tomato sauce do you use for the base, I’ve been using these small jars from Sainsbury’s, which are not best really.

Also is this nduja a paste, does this replace the tomato base or more of a topping?

I use tinned chopped tomatoes reduced down. Nothing else added.

chroniclard · 11 May 2021 at 17:29

We use passata for the sauce, chopped/crushed garlic, chopped fresh basil, possibly a little sugar/something to sweeten it a bit.

Sometimes add chillis and/or bbq sauce.

Dianbobo · 11 May 2021 at 17:35

Mutti polpa tomatoes are great for pizza if you can get them, just needs a pinch of salt and a bit of oregano or basil if you like.

SoliD · 11 May 2021 at 19:23

Usually tin of good tomatoes, bit of salt, sugar oregano and basil and some garlic, blended up then reduced down for 30-40 minutes on a low heat. Occasionally chuck in some chillis if I want a bit of spicy.

robj20 · 11 May 2021 at 19:24

SoliD said:
Usually tin of good tomatoes, bit of salt, sugar oregano and basil and some garlic, blended up then reduced down for 30-40 minutes on a low heat. Occasionally chuck in some chillis if I want a bit of spicy.

I read something that says you shouldn't blend them as it breaks the seeds which can give an unpleasant taste, should mash them instead.

Minusorange · 11 May 2021 at 21:15

I can't find a really nice tinned tomato for pizza sauce, Napolina comes best out of what I can find locally but I find it needs some extra puree and sugar to get it tasting nice, apart from that just some olive oil & dried herbs (Marjoram is great) all blended together.

rG-tom · 12 May 2021 at 02:26

anyone know somewhere that sells something like this but actually in stock?

https://www.ikea.com/gb/en/p/grillskaer-kitchen-island-shelf-unit-stainless-steel-s29390107/

200sols · 12 May 2021 at 15:48

Minusorange said:
I can't find a really nice tinned tomato for pizza sauce, Napolina comes best out of what I can find locally but I find it needs some extra puree and sugar to get it tasting nice, apart from that just some olive oil & dried herbs (Marjoram is great) all blended together.

San Marzano tomatoes are meant to be the best but a bit pricey. I wasn't blown away when I tried them.

Rotty · 12 May 2021 at 23:59

Minusorange said:
I can't find a really nice tinned tomato for pizza sauce, Napolina comes best out of what I can find locally but I find it needs some extra puree and sugar to get it tasting nice, apart from that just some olive oil & dried herbs (Marjoram is great) all blended together.

just buy a 4kg can of Mutti sauce, split and freeze it, as good as anything you will make

watercooledman · 13 May 2021 at 00:10

4 to 6 week delivery though

robj20 · 13 May 2021 at 20:06

200sols said:
San Marzano tomatoes are meant to be the best but a bit pricey. I wasn't blown away when I tried them.

Neither was I, thought I was the only one. One of those ingredients that doesn't justify its price.
Decent chopped or plumb tomatoes are just as nice if you ask me.

Minusorange · 13 May 2021 at 21:16

Rotty said:
just buy a 4kg can of Mutti sauce, split and freeze it, as good as anything you will make

Didn't think of freezing it as I usually make a sauce, use some for a pizza and the rest as a pasta sauce

rG-tom · 14 May 2021 at 01:01

watercooledman said:
4 to 6 week delivery though

Koda 16 is in stock on Selfridges website, mine turned up yesterday

Had a play with it today, had to put it in the greenhouse as it was rather inclement weather...

Garlic + mozerella pizza bread to start:

Getting the hang of it i think

As it was my first go, I used dough from here to focus on learning how to use the oven. I will progress to my own dough soon

jpaul · 14 May 2021 at 08:44

so Mutti sauce
"Tomato99.1%,salt,basil0.075%,oregano0.05%, onion 0.05%, natural flavouring." ?
that's probably onion powder, which might be interesting to buy and add into chopped tomatoes versus (less finely) diced onions/celery I currently use and cook in.

Mutti finely chopped tomatoes look interesting, since I don't liquidise mine, and, that would change texture,
but otherwise their non Marzano ~80p a can, slightly more than 60p we spend on Italian cirio chopped ones, on offer @waitrose/js

---

what's the typical diameter of pizza's folks make in Kodis etc ? those look like 8" ... I had naively thought of making fuller size 12"'s if I had a kodi 16",
but maybe that doesn't pan-out due to additional handling problems/pell .. say. ? ... so the standard kodi would be fine - albeit more even heat distribution on the 16" might carry it.

rG-tom · 14 May 2021 at 15:26

jpaul said:
so Mutti sauce
"Tomato99.1%,salt,basil0.075%,oregano0.05%, onion 0.05%, natural flavouring." ?
that's probably onion powder, which might be interesting to buy and add into chopped tomatoes versus (less finely) diced onions/celery I currently use and cook in.

Mutti finely chopped tomatoes look interesting, since I don't liquidise mine, and, that would change texture,
but otherwise their non Marzano ~80p a can, slightly more than 60p we spend on Italian cirio chopped ones, on offer @waitrose/js

---

what's the typical diameter of pizza's folks make in Kodis etc ? those look like 8" ... I had naively thought of making fuller size 12"'s if I had a kodi 16",
but maybe that doesn't pan-out due to additional handling problems/pell .. say. ? ... so the standard kodi would be fine - albeit more even heat distribution on the 16" might carry it.

mine were only 8-9 inch but that's because I'm crap at getting the dough stretched well enough

I'm launching with a 14" peel and turning with a 9" turning peel.

That being said, having the flexibility to move the pizza away from the burner was definitely yielding better results than the ones cooked nearer to it (even with the burner set to low). I'm personally very glad i went with the 16 so i have the flexibility.

chroniclard · 14 May 2021 at 16:26

Still waiting, might cancel the 12 order and get 16 if selfridges have some.

Koda 16 coming Sunday, cancelled the 12 (or will have.....hopefully dont end up with 2 ovens :cry:

)

arknor · 14 May 2021 at 18:53

Minusorange said:
I can't find a really nice tinned tomato for pizza sauce, Napolina comes best out of what I can find locally but I find it needs some extra puree and sugar to get it tasting nice, apart from that just some olive oil & dried herbs (Marjoram is great) all blended together.

because most tins of tomatoes are sour and taste horrible they aren't sweet like tomatoes are supposed to be

chroniclard · 16 May 2021 at 15:50

Arrived, setup, made dough this morning, first attempts.

Son made chicken, mozzarella, pepperoni.

Pepperoni with chilli for me.

Happy with those for a first attempt but need a different dough recipe, it was not quite right. The crust was stodgy and seemed like it needed longer but would have ended up well burnt. Need more practice to get the edges a little thinner I think.
Dough was just 00 pizza flour, semolina flour has not arrived yet. Will be trying the dough recipe/method from the first page next time.