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

Etheco said:
Ah nice, them pizza's look awesome, is that in a oven I take it?
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Nope ;) LOL No oven cooking for them
It's a trick for fast cooking without a fan or even pizza oven
Once you have the dough made
Get a cast iron skillet to over 350c or 400c
Throw the pizza Dough in the skillet then the topping etc and wait till the base is cooked just like a stone baked base
Meanwhile get your grill to over 400c aka max heat
Then the base is cooked
Quickly under the searing grill under 2 mins later it's cooked all way through
 
markthechef said:
Nope ;) LOL No oven cooking for them
It's a trick for fast cooking without a fan or even pizza oven
Once you have the dough made
Get a cast iron skillet to over 350c or 400c
Throw the pizza Dough in the skillet then the topping etc and wait till the base is cooked just like a stone baked base
Meanwhile get your grill to over 400c aka max heat
Then the base is cooked
Quickly under the searing grill under 2 mins later it's cooked all way through
Click to expand...

Ahhh ace, yeh seen that method mentioned a few times seems to provide good results based on your pictures.
 
markthechef said:
yeah It' s great for winter when you CBA to get the pizza oven going !
and the kids are screaming for pizza's
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My issue I have is if I just want a pizza 1 night and haven't prepped anything.

I managed to get 80 frozen dough balls but they still need 8+ hours to defrost properly, so means I can at least decide the morning that I want pizza for the evening.

But if making fresh dough you need a good 24-36hours.
 
Etheco said:
My issue I have is if I just want a pizza 1 night and haven't prepped anything.

I managed to get 80 frozen dough balls but they still need 8+ hours to defrost properly, so means I can at least decide the morning that I want pizza for the evening.

But if making fresh dough you need a good 24-36hours.
Click to expand...
Yeah I always have fresh balled up dough in the freezer
 
Love the thought of an Uuni but after just purchasing a new BBQ, it's down the list of important buys right now haha.

Has anyone tried the Kettlepizza attachments for a charcoal BBQ compared to the Uuni though?
 
from the various Dominoes fly-on-wall doc's I forget if they have frozen dough; but, for home frozen trials I've made with left overs,
it subsequently doesn't rise well during cooking and it's wet, defrosting in fridge of course
- home freezers not up to it with power, or low temp - maybe.
 
Had a few more goes recently in the nice weather! Local brewery that also has a restaurant has given me some of their dough to try and it's p. damn good

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Tried my own dough from scratch too, 100% Biga 65% hydration with Caputo Pizzeria Red 00 flour, really enjoyed this!

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