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Thread: Pizza a few days late

  1. #11
    TVWBB Wizard Rich G's Avatar
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    Quote Originally Posted by Anne M. View Post
    I've been making a lot of pizza's since I got my little uuni 3 oven.
    Anne, my neighbor just got an Uuni 3 gifted to him, and we're planning to break it in together (he's never cooked a pizza!) How do you like yours? Any tips for a beginner? We fired it up the other day just to get a feel for the basics of lighting, fire management, etc., and my first epiphany is the quality of your pellets matters a lot!

    Would love to get your thoughts on the oven, and any details you have on cooking with it.

    Thanks!

    R

  2. #12
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    I really like mine.
    Mine is standing outside for now as the rains haven't started yet, so very easy to keep using it.
    And if you get sick of pizza, then try pita bread....

    Tips:
    Stay with the uuni when you are cooking as they cook fast!
    Start with a little bit of pellets to light and add little bits at the time.
    Pre-heat with the chimney cap of and door closed
    When the stone is hot enough. launch the pizza. Close the door. Wait about 25 seconds, then give the pizza a quarter turn. Close door, wait 25 seconds, quarter turn etc.
    Don't forget to keep adding pellets.
    Being with 2 people really helps

    I did well, even the first time, but count on some pizza's getting a bit burned. I used a dough with about 60% hydration

    My first ever pizza on the uuni:


    The pellets I can get here are not very good (too much soot), so I eventually moved to gas

    And I almost forgot: Do not put too many toppings! Minimal is the key
    Last edited by Anne M.; 11-06-2018 at 11:22 PM.

  3. #13
    TVWBB Wizard Rich G's Avatar
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    Quote Originally Posted by Anne M. View Post
    I really like mine.
    Mine is standing outside for now as the rains haven't started yet, so very easy to keep using it.
    And if you get sick of pizza, then try pita bread....

    Tips:
    Stay with the uuni when you are cooking as they cook fast!
    Start with a little bit of pellets to light and add little bits at the time.
    Pre-heat with the chimney cap of and door closed
    When the stone is hot enough. launch the pizza. Close the door. Wait about 25 seconds, then give the pizza a quarter turn. Close door, wait 25 seconds, quarter turn etc.
    Don't forget to keep adding pellets.
    Being with 2 people really helps

    I did well, even the first time, but count on some pizza's getting a bit burned. I used a dough with about 60% hydration

    My first ever pizza on the uuni:


    The pellets I can get here are not very good (too much soot), so I eventually moved to gas

    And I almost forgot: Do not put too many toppings! Minimal is the key
    Thanks, Anne!!

  4. #14
    TVWBB Diamond Member Timothy F. Lewis's Avatar
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    Minimalist concept is a good thing to keep in perspective. A fifteen item pizza may sound like a good idea but, the crust often cannot support that much. Personally three to four seems to be about the right number of flavors and as much as a crust can balance.
    I’m not saying there are times when a carnivorous delight isn’t fun but, for that, I’ll go see Bruno’s!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  5. #15
    TVWBB Olympian Wolgast's Avatar
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    Looks super tasty. Whats your setup?
    Bless//Me&Emilie

    More is better,too much is just about right!
    Weber One-Touch Platinum 22.5" -08 Weber WSM 22.5" -10 Primo Oval Xl - 11

  6. #16
    TVWBB Wizard Rich G's Avatar
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    Quote Originally Posted by Wolgast View Post
    Looks super tasty. Whats your setup?
    Thanks, Wolgast! I'm using a Kettle Pizza with the top steel accessory. 3/4 of a Weber chimney of lit on top of probably 1-1.5 chimneys worth of unlit in a semi-circle. Toss a couple of small pieces of wood (usually oak) on the fire about 10-15 minutes before cooking. Make sure stone and steel are very well pre-heated before cooking the pies. Deck temp is ~750-800F, though I REALLY need an IR thermometer so I can test that (and get front to back readings since I"m sure it's cooler near the door.

    At these temps, with my 50/50 AP/Caputo dough, the pies cook in about 2 minutes, rotating 90 degrees every 30 seconds or so.

    Let me know if you have any more specific questions.

    R

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