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Cooking Neapolitan Pizzas with the Uuni 3

Discussion in 'La Cuisine' started by Loki, 12 Jan 2019.

  1. 200sols

    Sgarrista

    Joined: 14 Jan 2018

    Posts: 7,512

    Location: Hampshire

    Pizza is simple food, I like to keep it that way ;)
     
  2. Skidder

    Man of Honour

    Joined: 28 Nov 2007

    Posts: 12,585

    Succesful first cook (although have been doing pizza on stone on weber for years so happy enough with dough). Took me a couple of pizzas to start getting the turning right. Great bit of kit. Wish i'd bought the bigger one.
     
  3. rp2000

    Capo Baston

    Joined: 11 Nov 2002

    Posts: 82,090

    Location: Barcelona

    Fyi, received a 10% off code from ooni to share with a friend. If anyone is thinking of ordering from the official site and can't find an equivalent code or cheaper price elsewhere, let me know.

    Full disclosure: I would also get a 10% off code once you use mine, but that doesn't interest me as I already ordered the oven and the accessories are a bit pricey even with the 10%!


    rp2000
     
  4. Skidder

    Man of Honour

    Joined: 28 Nov 2007

    Posts: 12,585

    Made some pita on the ooni, was really good.
     
  5. richyfingers

    Wise Guy

    Joined: 6 Feb 2006

    Posts: 1,684

    Location: Glasgow


    If it's still going I would appreciate a code as I'm about to place an order. Looks like the one I'm after is out of stock until August though.
     
  6. rp2000

    Capo Baston

    Joined: 11 Nov 2002

    Posts: 82,090

    Location: Barcelona

    I sent the referral link to your trust e-mail address.


    rp2000
     
  7. richyfingers

    Wise Guy

    Joined: 6 Feb 2006

    Posts: 1,684

    Location: Glasgow

    Thanks got it, seems to be some sort of issue with the code but have contacted support so hopefully get it sorted. Thanks again.
     
  8. haz_pro

    Wise Guy

    Joined: 11 Dec 2009

    Posts: 1,590

    Can anyone recommend a peel? I don't have an Uuni, so I guess this could be considered off topic - but there are so many peels out there, can't see what's good and what's bad... Hoping to get away with just a metal peel for both prep and removal.
     
  9. robj20

    Capodecina

    Joined: 9 Apr 2007

    Posts: 10,269

    I use a bit of plywood for prep and launching, the ooni plain metal ones for turning and removing.
     
  10. 200sols

    Sgarrista

    Joined: 14 Jan 2018

    Posts: 7,512

    Location: Hampshire

    I use a wooden for prep and metal for removing. The Ooni stuff is an absolute rip off, I use these.

    https://alphin.co.uk/product/pizza-peel-9-x-9-blade-22-5-long-overall/
    https://alphin.co.uk/product/wooden-pizza-peel-12-blade-36-overall-length/

    I also use a longer turning peel but I cant find it in stock anywhere.
     
  11. Skidder

    Man of Honour

    Joined: 28 Nov 2007

    Posts: 12,585

  12. haz_pro

    Wise Guy

    Joined: 11 Dec 2009

    Posts: 1,590

    Well, looks like I need to get two!

    Do you still need to put semolina/flour on the wooden peel?

    Thanks all.
     
  13. 200sols

    Sgarrista

    Joined: 14 Jan 2018

    Posts: 7,512

    Location: Hampshire

    I use semolina.
     
  14. Skidder

    Man of Honour

    Joined: 28 Nov 2007

    Posts: 12,585

    I've been using a little bit of flour on there.
     
  15. PlacidCasual

    Soldato

    Joined: 13 May 2003

    Posts: 7,094

    I’m not as skilled as most on here appear to be but I’ve started using coarse maize flour which looks a lot like semolina and it has removed any risk of peel sticking or turning sticking from my pizzas.
     
  16. haz_pro

    Wise Guy

    Joined: 11 Dec 2009

    Posts: 1,590

    Thanks all, very helpful. At the moment I'm just using a pizza stone in my top oven (using the grill for the last minute or so), but would like to get a pizza oven at some point, Uuni or otherwise.
     
  17. bcjames

    Soldato

    Joined: 7 Jun 2003

    Posts: 6,227

    Location: Leicestershire

    Anyone cooking calzone in an Ooni 3? Pizzas are now coming out perfectly, but when I try a calzone, as soon as it puffs up the top is burnt black. The lower parts and inside are perfect.

    Looking in the oven at eye level, the calzone rises above the height of the flame guard at the back, and I'm wondering if that causes the burning.

    I've seen the Houlker flame guard which looks like it keeps the flames up higher, but has anyone else experienced this?
     
  18. robj20

    Capodecina

    Joined: 9 Apr 2007

    Posts: 10,269

    It's not designed for cooking anything like that, your best bet would be to use gas, get it browned then turn the gas off and let it finish off in the residual heat.

    I'm having loads of issues with my gas attachment though constantly going out with the slightest breeze and gets so hot the plastic handle melts.
     
  19. Regy53

    Mobster

    Joined: 11 Jun 2011

    Posts: 3,764

    Location: Northampton

    We used to make dough but now quite often use pizza pucks from bookers, they are not expensive for 60 units and they go in the freezer.

    Simply take out in the morning and good to go that night. It does lose a little taste but is super handy. We do make dough every now and then but for convenience and quality each time its great value
     
  20. rp2000

    Capo Baston

    Joined: 11 Nov 2002

    Posts: 82,090

    Location: Barcelona

    I received the Koda oven on Friday (just under 4 weeks from delivery to delivery). Looks very nice in person, and more lightweight than I thought.

    Now I just need to source Gas, which is a bit more difficult than I thought! The smallest you can get in Spain is 11KG, which is quite big for a small balcony. But it should easily fit in a corner of the balcony, But I thought if it was smaller I could move it indoors when not in use. The price is only 13 euros which seems quite cheap. Anyway, some questions:

    1) Lets say it is 30C outside, if that heat hits the cannister for maybe 6-7 hours, is it safe? Should I put a sheet of cardboard or something between the sunlight and the cannister?
    2) It's advised to store the Oven inside when not in use. Any risks to just disconnecting from the valve and taking it inside when not in use (which would be most of the time!)?
    3) Can I just rest the oven and cannister on the tiled floor? I don't mind resting the cannister on something as that would stay outside all the time. But I didn't really want to get a table or anything for the oven, as that would need to be removed after each use as well.

    I'm going to go to a shop and ask some more questions, as that type of place should start to open under lockdown from this coming week. They need to come and do an "inspection" before they install it, although i'm not sure what that entails.


    rp2000