How long do you leave to prove? Try a long fermentation like 48hours.
The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)
- Thread starter Loki
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According to this, 3-4 hours. Which is what I left it for today.
Should I leave it out in say, my kitchen to proof for 48 hours?
Or stick it in the fridge after a few hours?
I assume this one makes one large pizza, I guess I could also make 2 smaller ones with it, too.
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Not tried gluten free, for a start does it actually work as well?
If you have gas oven do you turn it onto low when pizza goes in?
If you have gas oven do you turn it onto low when pizza goes in?
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Does what actually work as well? If you mean the gluten free flour, its expensive, since it's as close to normal 00 flour as you're going to get without gluten. Interestingly, when I first bought the dough, the pizzas were coming out amazingly. I seem to have lost my way though!
Gluten free caputo is renowned for being a pretty wet dough ball too.
I do turn the oven to low, once I've reached 430-450'C for centre of the stone on my thermo sensor.
For the last pizza, I left it in for a good 5 minutes, for it to be almost inedible - the dough was still dense and dark and gooey inside after cooking, so I don't think its the heat. It's gotta be either proofing or maybe some ***** yeast.
I've got both Allinson's dried active yeast and Caputo's active yeast, both give same results. (testing caputo active yeast actually gives a much slower rise, which is by design apparently) but the latest pizza was with Allinson's which rises pretty quick, but still had a gooey crust.
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Yeah that doesn't sound right at all, sounds far too wet or the base if far too thick?
For mine I've mainly used caputo blue and I don't bother adding a loada salt or oil.
Once stretched the bases are nigh on see thru and the sauce is spread with the back of a spoon.
If I left a pizza in mine for 5 minutes it'd be a charred disc :/
When I make mine I typically leave it for a few hours, then knock back and make into balls.
It then lives in the fridge for a few days and I try to take it out a few hours before use to let it get to room temp
For mine I've mainly used caputo blue and I don't bother adding a loada salt or oil.
Once stretched the bases are nigh on see thru and the sauce is spread with the back of a spoon.
If I left a pizza in mine for 5 minutes it'd be a charred disc :/
When I make mine I typically leave it for a few hours, then knock back and make into balls.
It then lives in the fridge for a few days and I try to take it out a few hours before use to let it get to room temp
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Just that Gluten free stuff is notoriously poor compared to normal stuff from what I have used it for in the past. But that's not extensive experience. 
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Not really, less is more in my eyes. The dense is all the way through too, which starts up in the edge crusting, where there's no topping... and is also close to the flame. It's gotta be the mix i'm making, or the yeast.
I made 2x 500g balls last night with 2 different yeasts, which I've left proof out for a few hours to double in size and then placed them in the fridge last night, for them to prove more slowly. (apparently, this is also more tasty).
I'll see how this batch goes with longer proofing times. Thanks chaps.
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So, first large scale pizza test this weekend gone. Had approximately 20 guests to feed, 1 pizza oven, a ton of dough, loads of toppings prepped and just me churning out pizzas (I don't like people helping they just do stuff wrong and get in the way 
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Spent around an hour and a half cooking and they went down very well, everyone loving the pizzas.
Been using mutti finely chopped Italian tomatoes from Amazon, they are quite sweet and make a lovely sauce, no sugar required. Also mixed up a batch with chilli sauce and BBQ sauce for those who like a spicy pizza(me).
Other than getting too close brushing the stone and singeing an eyebrow it all went great.
Can't say I would rush to feed that many again with only 1 oven though!
).Spent around an hour and a half cooking and they went down very well, everyone loving the pizzas.
Been using mutti finely chopped Italian tomatoes from Amazon, they are quite sweet and make a lovely sauce, no sugar required. Also mixed up a batch with chilli sauce and BBQ sauce for those who like a spicy pizza(me).
Other than getting too close brushing the stone and singeing an eyebrow it all went great.
Can't say I would rush to feed that many again with only 1 oven though!
So, first large scale pizza test this weekend gone. Had approximately 20 guests to feed, 1 pizza oven, a ton of dough, loads of toppings prepped and just me churning out pizzas (I don't like people helping they just do stuff wrong and get in the way
Spent around an hour and a half cooking and they went down very well, everyone loving the pizzas.
Been using mutti finely chopped Italian tomatoes from Amazon, they are quite sweet and make a lovely sauce, no sugar required. Also mixed up a batch with chilli sauce and BBQ sauce for those who like a spicy pizza(me).
Other than getting too close brushing the stone and singeing an eyebrow it all went great.
Can't say I would rush to feed that many again with only 1 oven though!
Good work. The most I've done back to back is 9 with a Roccbox, even that was a slog for me haha.
Do you have to drain any liquid from the Mutti toms that you used?
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Nope as I left them simmering for a good hour with fairly frequent stirring.
They are also quite finely chopped so no need to blend.Never blend always mash/crush, you dont want to blitz up the seeds you can make the sauce bitter.Nope as I left them simmering for a good hour with fairly frequent stirring.
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Cant really say, of the tins I have used to far these Mutti "Polpa" have been the nicest. I have not tried that many.
I just cant justify paying that much for tomatoes are they really that much different to normal chopped tomatoes. Its almost my least favourite part of a pizza the tomato sauce. £2.49/KG vs £1.10/kg normal.Cant really say, of the tins I have used to far these Mutti "Polpa" have been the nicest. I have not tried that many.
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Yeah they are expensive, I need to try some other brands see if I can find any others I like, they are very nice though.
yes - marzanno money seems to be £3.20 - cirio regular price is the same as mutti 2.2 , but because they are in uk supermarkets often get them, like last week, for nearer £1
cirio's a taste step up from ktc/aldi at ~3tins/£1
I get maybe 3x8-9" pizzas from a 400g tin, after cooking them up with onion/celery/garlic - maybe I could apply a marzanno sauce more sparingly.
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I'd say yes. You can get them for under a quid a can if you buy in 12s. I've been through virtually every type of tinned tomato readily (and some non-readily) available, and before finding these was using the most expensive plum tomatoes I could find and passing through a moule. I prefer these (plus convenience).
But all personal preference