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

chroniclard · 31 Mar 2022 at 10:44

They are crazy hot but enough space will be fine, have singed my eyebrows/hair a lot getting too close checking pizzas :cry:

R.O.S.S.I · 1 Apr 2022 at 10:22

Going for my maiden cook tonight. Only my second time making dough from scratch but just used ooni's calculator for a standard 60% hydration. Worked it for about 15 mins or so then left it to proof at room temp, then lobbed it in the fridge. Will take it out around 3/4ish with a view to eating around 7:30-8:00'ish.

Going for a standard neopolitan and an nduja and pepperoni for the second. I made a bit spare and if all is well tomorrow we're having lasagna so i'm going to whip up a nice garlic bread to go along with it. May do some confit garlic today for it.

beachBOYken · 1 Apr 2022 at 13:43

Is the ooni classic pizza dough recipe a good one to try?

Got my koda 12 today

, won't be trying it out for a week or two yet though.

edit/ found the cold proof recipe, will give that one a try next time.

R.O.S.S.I · 1 Apr 2022 at 16:11

I did one where I proofed at room temp for an hour or so then whacked it in the fridge. Just got it out to ball it and come up to room temp.

beachBOYken · 2 Apr 2022 at 16:19

Some advice please, I got the koda 12 and for me its perfect size, I also have the 12" ooni metal peel and also a wood peel of the same size from amazon. Now the area in pizza oven is very limited, and It has me thinking how easy it will be to launch pizza off peel into oven. How do you lot find it who has the koda 12?

b0rn2sk8 · 2 Apr 2022 at 16:31

You can't really 'miss', slide in it in, give it a quick shake and you pull out.

As soon as the pizza has hit the stone you can adjust it if you really need to but its rare that I do, just make sure you have enough semolina so it doesn't stick.

beachBOYken · 2 Apr 2022 at 16:39

b0rn2sk8 said:
You can't really 'miss', slide in it in, give it a quick shake and you pull out.

As soon as the pizza has hit the stone you can adjust it if you really need to but its rare that I do, just make sure you have enough semolina so it doesn't stick.

Semolina on the peel?

What peel do you use, I have a wood peel but its quick thick, thinking I may be better to get a thinner peel.

b0rn2sk8 · 2 Apr 2022 at 16:42

beachBOYken said:
Semolina on the peel?

What peel do you use, I have a wood peel but its quick thick, thinking I may be better to get a thinner peel.

Yes, on the peel, it really does stop it sticking, a quick flick of the wrist and it's in.

I use wood to launch and the metal one to turn/move/fetch it out.

beachBOYken · 2 Apr 2022 at 16:46

b0rn2sk8 said:
Yes, on the peel, it really does stop it sticking, a quick flick of the wrist and it's in.

I use wood to launch and the metal one to turn/move/fetch it out.

Thanks, I have the metal peel as well. I often rub flour into the wood peel as well and do sprinkle some semolina on it as well.

R.O.S.S.I · 2 Apr 2022 at 17:20

I got a peel off Amazon for £12. It's the perfect size for the Koda 12 and isn't too thick either. Used it for the first time last night and it worked a treat with a little sprinkle of semolina on it.

https://www.amazon.co.uk/dp/B08YNJQ9BN/ref=cm_sw_r_apan_i_Q41V92D232NGCQGQVCV6?_encoding=UTF8&psc=1

robj20 · 2 Apr 2022 at 17:26

beachBOYken said:
Semolina on the peel?

What peel do you use, I have a wood peel but its quick thick, thinking I may be better to get a thinner peel.

I shape my dough in semolina so basically both sides end up coated in it. Lovely just like Domino's type dough.

My wood peel is just a bit of 6mm ply wood.

beachBOYken · 2 Apr 2022 at 18:07

robj20 said:
I shape my dough in semolina so basically both sides end up coated in it. Lovely just like Domino's type dough.

My wood peel is just a bit of 6mm ply wood.

Nice, Im going to by the cold proof recipe from ooni next, the ooni app with the dough calculator is brilliant.

robj20 · 2 Apr 2022 at 18:22

beachBOYken said:
Nice, Im going to by the cold proof recipe from ooni next, the ooni app with the dough calculator is brilliant.

I use Pizzapp seems to be will regarded, lots of options for different dough.

beachBOYken · 9 Apr 2022 at 13:01

What's the long metal rod type thing that comes in the bag with the gas regulator for?

Have the koda 12 and can't see anything about it in the instructions.

Alex_L · 9 Apr 2022 at 16:04

beachBOYken said:
What's the long metal rod type thing that comes in the bag with the gas regulator for?

Have the koda 12 and can't see anything about it in the instructions.

From memory it’s a matchstick holder for lighting it if ignition fails.

beachBOYken · 9 Apr 2022 at 18:21

Alex_L said:
From memory it’s a matchstick holder for lighting it if ignition fails.

Makes sense, thanks.

b0rn2sk8 · 9 Apr 2022 at 18:22

Alex_L said:
From memory it’s a matchstick holder for lighting it if ignition fails.

This.

beachBOYken · 12 Apr 2022 at 10:15

Before first use (koda 12) it says to season it but lighting it and leaving it for 30 mins to burn any residue off from the manufacturing process. Did you guys bother with that?

Gas being in demand I don't like wasting it for that length of time.

b0rn2sk8 · 12 Apr 2022 at 10:16

No, I just used it.

beachBOYken · 12 Apr 2022 at 10:29

b0rn2sk8 said:
No, I just used it.

Yeah will skip that then, how long roughly to get these up to temp to start cooking, 20mins? I could not see anything in manual to say, and don't want to buy a temp gun.

Also any tips for the cooking process, I know to turn and they only take about 1-2 mins to cook but do you guys leave the gas control on high or turn it down while cooking.

Thanks