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

robj20 · 19 Oct 2022 at 14:04

Getting to the end of my 15kg of Caputo Saccorosso. Going to give Manitoba ago next I think, anyone used it?

kinger8938 · 25 Oct 2022 at 18:34

Finally had a go on our Koda 12 tonight. First time doing dough and using the oven!

3rd one ripped I think that was due to me trying to pick it up and turn before the underside was firm enough.

All started on high and turned down to half once in. Overall went well! Was really nice, none stuck to the peel.

So what about the stone, it's not very black with a fair bit of burned on debris. I see mention that you just flip it and it burns off next time? Is that the case?

Next time I may get a brush to move some debris aside between pizzas. Any tips appreciated! Thanks

was fun

beachBOYken · 26 Oct 2022 at 00:12

kinger8938 said:
Finally had a go on our Koda 12 tonight. First time doing dough and using the oven!

3rd one ripped I think that was due to me trying to pick it up and turn before the underside was firm enough.

All started on high and turned down to half once in. Overall went well! Was really nice, none stuck to the peel.

So what about the stone, it's not very black with a fair bit of burned on debris. I see mention that you just flip it and it burns off next time? Is that the case?

Next time I may get a brush to move some debris aside between pizzas. Any tips appreciated! Thanks was fun

Yeah flip the stone once it’s cooled down, it will burn any grub off, it will never look brand spanking new again, so don’t worry about burnt on marks. Any large bits of food just brush off.

kinger8938 · 9 Nov 2022 at 17:42

Had the welder at work make me a trolley for the Ooni!

Few hooks on the front for odds and ends

he did a great job

jpaul · 27 Feb 2023 at 21:40

Getting a bit tired of Mozzarella any recommendations for other cheeses ?

Moz is usually the first ingrediant cooked on the pizza and will often run/melt too quickly, loosing its texture/taste, also seems to have gone up in price disproportionately versus other cheese, like 2x.
Cheddar would go to oil, too easily I guess, but wondering about swiss cheeses like emmental or Gruyere

gingergundog · 27 Feb 2023 at 21:55

jpaul said:
Getting a bit tired of Mozzarella any recommendations for other cheeses ?

Moz is usually the first ingrediant cooked on the pizza and will often run/melt too quickly, loosing its texture/taste, also seems to have gone up in price disproportionately versus other cheese, like 2x.
Cheddar would go to oil, too easily I guess, but wondering about swiss cheeses like emmental or Gruyere

Provolone has been nice when I tried it.

200sols · 28 Feb 2023 at 06:56

Try taleggio.

vail3r · 28 Feb 2023 at 10:31

Made my first pizza of the year. Left the dough too long so ended up rolling it out

Still tasty though!

Pepperoni with hot honey is my fave!

robj20 · 2 Mar 2023 at 10:40

What do you all store your flour in?

I'm thinking I might get a couple of the 25lt buckets I used to use when brewing beer.

jpaul · 2 Mar 2023 at 10:44

gingergundog said:
Provolone has been nice when I tried it.

yes look interesting need to find an online dealer (waitrose looks meh) who will sell me some plus a nduja or something else to make up postage.

In meantime picked up some ricotta, which I'll add near end of cooking time, prepping some lumps ready to deposit.

read a thread that basically said it's only if you have a high temp wood oven and 60s cook times that moz&ricotta isn't over melted, unless you can add near end
maybe real high quality moz helps, it also presented the idea of a grated cheddar/moz mix - next time

beachBOYken · 2 Mar 2023 at 11:45

vail3r said:
Made my first pizza of the year. Left the dough too long so ended up rolling it out Still tasty though!

Pepperoni with hot honey is my fave!

What tomato base is that you used?

I have got the tins from Ooni in the past, but want something easier to get hold of from supermarket.

robj20 · 2 Mar 2023 at 13:38

beachBOYken said:
What tomato base is that you used?

I have got the tins from Ooni in the past, but want something easier to get hold of from supermarket.

Just get plumb tomatoes and mash them up, add what ever else you want.

200sols · 2 Mar 2023 at 13:40

robj20 said:
What do you all store your flour in?

I'm thinking I might get a couple of the 25lt buckets I used to use when brewing beer.

I just store in the sack it comes in.

jpaul said:
In meantime picked up some ricotta, which I'll add near end of cooking time, prepping some lumps ready to deposit.

You can add it after cooking, the cooling ricotta goes very well with nduja. Topped with torn basil also after cooking its very nice.

vail3r · 2 Mar 2023 at 13:43

beachBOYken said:
What tomato base is that you used?

I have got the tins from Ooni in the past, but want something easier to get hold of from supermarket.

I often just buy Passata from the supermarket (it's just tomatoes after all) and add a little bit of dried oregano, basil and some pepper and maybe some chilli flakes

b0rn2sk8 · 2 Mar 2023 at 13:48

If you want quick and easy, the Lloyd Grossman sauce they sell in supermarkets is good.

robj20 · 2 Mar 2023 at 13:52

If you buy chopped, or pasata it won't be as high a quality as plum.
Just a bit more effort mashing them up.

It's something I picked up mostly from curries, plum have more flesh Vs chopped.

200sols · 2 Mar 2023 at 14:22

Mutti do premade sauces as well although I have never tried them.

Shadowness · 2 Mar 2023 at 14:32

What's the Ooni 2nd March announcement? Mum mum just bought me an oven, so hopefully it's not something better somehow.

beachBOYken · 2 Mar 2023 at 17:17

b0rn2sk8 said:
If you want quick and easy, the Lloyd Grossman sauce they sell in supermarkets is good.

I will have a look, is it in a jar?

b0rn2sk8 · 2 Mar 2023 at 17:41

beachBOYken said:
I will have a look, is it in a jar?

Yup, it should be near the pasta stuff. Probably next to those nasty long life pizza bases they all sell.