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

Participant said:
Loved using it and yeah it's great doing it outside. Gas is really easy and if I had a wooden one, I suspect I'd rarely use it after the novelty wore off.

But I need another peel, as I only have the huge bamboo Ooni one and it's not flat enough to get underneath easily, so I've burnt some pizza with it being in there too long while I mucked about.
Click to expand...

Cool. I have the ooni 12 metal peel which is great, which I use to take pizza out of my home oven and turn it. I use a wooden peel for doing the toppings and placing in oven after I discovered the metal peel is not great for the prep part.
 
Participant said:
Loved using it and yeah it's great doing it outside. Gas is really easy and if I had a wooden one, I suspect I'd rarely use it after the novelty wore off.

But I need another peel, as I only have the huge bamboo Ooni one and it's not flat enough to get underneath easily, so I've burnt some pizza with it being in there too long while I mucked about.
Click to expand...

Big Peel is what you want. I've got a little turner but it's easier to use the metal peel, just got one off Amazon, they're all just a bit of stainless steel with a handle.
 
I don't remember why but I'd be buying a stainless Peel eg
prices on amazon seem to be shooting up for bulk buy ingrediants like oats I was just shopping for.
 
Salami and nduja was yesterday's pizza:

EMGKkf6h.jpg

Really good but still struggling to cook it without burning the crust. More frequent rotation and keep it further away from the flames is the obvious answer.

I also didn't cold proof it overnight so it was a quick proof, and the dough wasn't that airy and was a bit stodgy. 00 flour 60% hydration.
 
Last edited:
Yeah, thats the bit that takes a while to get the hang of I've found. I usually throw in close to the flame corner initially then move back as I rotate once the base has crispened up.
 
loaded question but does anyone believe tomato topping can be frozen - I make it up, in bulk, with tinned toms+onions/celery, it will last 3-4 weeks in the fridge, but, the couple of times I've frozen some it just becomes watery, which I suspect are cell walls breaking down, maybe if I learned to pasturize&bottle it, it would last in fridge longer.

I'm not a fan of freezing dough either , which, although thawed in the fridge, never regains original elasticity or cooked texture.
 
You must log in or register to reply here.
Back
Top Bottom