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

kinger8938 said:
Yeah I'll definitely be having a go at it ;)

I'll get the Koda and the 12" peel.

All other stuff I'll just get 3rd party like the temp gun etc

I don't think I'd get a better price than this for now, girlfriends JL staff discount. I did have an extra 5% off but I activated the voucher and apparently doing that means it can then only be used in store. Silly me!

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I have that peel and regret buying it because I hardly use it, I got the ooni turning peel instead recently which I use all the time, and i use it to take pizza out as well.

For prep and launch I use a wood peel, I got from Amazon.
 
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The metal Ooni peal is decent, I’d also get a wood one.

Wood for prepping and launching and metal for turning and getting back out.

Having two is also great because you can also prep one while the other is cooking. I found launching off wood easier, not sure why, it just is.
 
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Ahh maybe their peel was a mistake, let's see! Complete beginner so I'm sure I'll learn after that first cook :D

2 sounds useful, there an art to launching? Any mad risk of it sticking to the stone?
 
That peel is fine, it’s the one I use.

As far as launching, plenty of semolina to ‘lube’ the wood peel, shove it in the hole, quick wiggle and pull it out. That’s all there is to it.

The pizza shouldn’t stick to the stone, it will stick to the peel if you don’t use enough semolina or you leave it sat on it for too long.
 
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usually when you get them out you can just use a spatula they should have some structural rigidity , 16" dia might become iffy.

on the occasion dough is too sticky I've prepped/launched with a piece of foil beneath dough.
 
kinger8938 said:
Ahh maybe their peel was a mistake, let's see! Complete beginner so I'm sure I'll learn after that first cook :D

2 sounds useful, there an art to launching? Any mad risk of it sticking to the stone?
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It’s fine, it’s just that if you have the turning peel you can use that to retrieve pizza as well as turn, so it makes the metal peel for me a little unused.

I would get a cheap wood peel though much better for prep and launch.
 
usually use a razor blade for any cleanup of (cooling) stone ... those crispy/bunt bits of moz that sometimes escape are great.
stone has a great patina after 10 years of use - wok like.
 
markthechef said:
I Got mine from FB market place 20 quid half full ;)
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If it’s half full on the gage on a Calor bottle then it’s more like 25% full.

A new one comes with a little ticket that explains the gage doesn’t move until it’s at 50%.

But yeh, I did the same thing and it’s way cheaper and probably easier than getting a new one from a dealer.

If you do get a new one, the range stick them and they are problems fully than a dedicated dealer.
 
b0rn2sk8 said:
If it’s half full on the gage on a Calor bottle then it’s more like 25% full.

A new one comes with a little ticket that explains the gage doesn’t move until it’s at 50%.

But yeh, I did the same thing and it’s way cheaper and probably easier than getting a new one from a dealer.

If you do get a new one, the range stick them and they are problems fully than a dedicated dealer.
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yeah I got mine last year off some pensioners that sold their caravan 13kg one and by the weight it's still got some in it !
 
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