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Anyone know good technique for cleaning burnt stuff from the stone between pizzas?
What stuff are you managing to get stuck to the stone? Not a problem I have ever experienced.
Getting the oven properly hot and a stiff bristle brush to sweep it out when carbonised would be my guess. I know some big commercial ones use a lump of dough wrapped around a broom to kind of wipe down the inside of the oven.
Just bits of burnt pizza bottom?
Just end up with black on the next pizza.
Is it burnt stuff stuck to the stones or just black 'dust'?
I use a stainless burger flipper.
it it's just charring from the sliding flour (see tip re semolina) don't bother, use the other side of the stone next time and it'll magically clean itself - at least as much as it needs to.
Okay thanks all.
Okay, just done cook #2 and I’m stuffed.
It’s a bit of a learning curve! Dough better but I made my own base sauce and it was too wet.
Still it tasted good even if it made the dough too heavy to easily slide off the paddle thing
Slowly reduce the base sauce in a pan on the hob until its more or less a thick paste that you spread on rather than a sauce that pours on. My personal favourite is garlic butter smeared over a pizza with some cheese on top and thats it... served with a rare rib eye and mushrooms done in the uuni on a cast iron skillet.
Next its some marinated chicken tandori style..
our favourite is a pizza base, cheese (choose your poison; blue, goat, mozzarella all good), and then some tangy o<span style="font-size: 0.8rem;">nion marmalade, eg: </span>
Perfect for sharing while others prep up their own pizzas for cooking
Semolina is great from slidding however I think it is really just a band aid. Using a metal peel to put the pizza in you will need it and a fairly brisk action. Switch to a wooden peel for insertion and use a tiny bit of flour. This is much easier and requires no throw to get the pizza off the peel (a gentle tapping is enough). Wood in metal out, simples ;).
we've just seen a uuni for sale in our local facebook ads, for £50. she thinks its a uuni 3. i assume thats a bargain? if its not a 3, and its an early mk1 or whatever theyre called, would it still be a billy bargain for £50?
thanks
EDIT: just been told its a 2. that still a good price for a second hand jobbie?
If it’s a 2S it’s no bad, need to confirm if it has a square pizza stone as part of it.
its definitely just a 2, and not sure about the stone, should that be a dealbreaker?
They need a stone to cook properly, if not it’s a burned top and a soggy bottom and no one likes a soggy bottom 😉
you’d need to factor in the price of a stone have a look on the uuni site for prices but I’m thinking £30 plus. You might get something on amazon cheaper but need to make sure it’ll fit.
At £80-90 it feels less of a bargain imho but if it’s in good condition then perhaps....
Perhaps a bit wrong the stones are £20 plus delivery from uuni so maybe not too expensive.
A bit late to the Uuni party but I bought one last year for our house in France. It was a reluctant purchase (I wanted to build a proper oven) but it has been a revelation. I have used it every day since we got it to make a small lunchtime pizza to serve with salad.
I got a free bag of Uuni pellets but once they were gone I bought what ever was cheapest (France is awash with pellets for heating systems). As I say I use it everyday and it costs about 4€ a month.
I make my own dough, it takes 10 mins max and that lasts 5 days. Yeast, Salt, Glug of olive oil, 1 cup water, 3 cups T45 flour. Mix in a bowl. Knead for 5 mins on surface, put back in a bowl, cover with cling film and put in the fridge. That's it. As I finish one batch I make the next. It really is that simple.
No complaints here. Nice mix of traditional pizzas (cheese, ham, passata base) some more adult ones (blue cheese and goat cheese instead of mozza, etc. A couple of 3 cheese and caremelised onion for sharing..... and then nutella and pineapple, and nutella, thin sliced apple and a sprinkling of demerara on top for pudding (you have to precook the bases for deserts, or use a tortilla base; to give a dough base time to cook from scratch the nutella is just a charred mass)
Nomnomnom.
how are y'all shaping your pizzas, safety first by stretching on the worktop or fancy spinning in the air type wizardry?
Slowly moving towards spinning in the air. All down to the dough though. If it's not stretchy enough there is no point trying to spin.
Anyone know good technique for cleaning burnt stuff from the stone between pizzas?
You can pull the stone out and flip it over between uses; it will be nearly clean on the underside. You can't do it while hot, though...
Dough is really easy - https://www.jamieoliver.com/recipes/bread-recipes/pizza-dough/
Following this with interest. As I’m been undecided between the uuni 3 and the roccbox.
any stwers actually pullled the trigger on a roccbox pizza oven ? Are they any good ?
Im slightly reticent about paying 500 quid for something unseen and for which there don’t seem to be many real world experiences / reviews.
Aldi are selling a Pizza oven/BBQ and Smoker for £80 just now. Could be worth it as a test to see if you use it much or fancying spending loads more money on something fancy?
Bit of a PSA
Got 20kg of this Balas Brites delivered for just over £12 on eBay turned up 2 days after ordering.
Just search eBay for Balcas Brites 👍
Im slightly reticent about paying 500 quid for something unseen and for which there don’t seem to be many real world experiences / reviews.
I have a unni 3, when funds allow I'll be getting a roccbox
[quote=Tiger6791]
Bit of a PSA
Got 20kg of this Balas Brites delivered for just over £12 on eBay turned up 2 days after ordering.
Just search eBay for Balcas Brites
bit of a rubbish one £9.59 for 30kg here...
Saw that also but + £6 Delivery and you have the faff of another account
ebay was buy now / PayPal / done 👍
I've never bothered unboxing the pellet attachment for my pro (or the gas attachment come to that) so can really comment on the authenticity but I thought general heating pellets were frowned upon for use as a cooking fuel. Or is that just bollox to encourage you to buy 'premium' pellets? Something to do with what's in them not tasting great.
Possibly......many words exchanged on it on the UUNI FB site (which i don't follow any more because it's now full of people slagging it off in place of the Roocboxx, used to be very helpful) yet no real evidence.
But i suspect they are much of a muchness, and they all come from pretty much the same place. And I've never noticed a difference, maybe a bit more smoke and ash on start up / top up (aka New Pope mode in our house) possibly due to higher softwood content, but if you get up to heat and cook only when it's it a raging inferno (on a dark night you can get flames out of the chimney!!) I can't tell a difference in the quality of the pizza.
As an alternative to to the uuni or roccbox has anyone got an igneus?
https://www.thepizzaovenshop.com/igneus-pizza-oven/
I'm thinking of getting a bambino. Looks like the igneus is log fired whereas the uuni and roccbox are pellet fired?? Is that right?
Interested to know what makes the Roccbox worth the upgrade Bruneep?
@muttley
That oven place had a stall at a County show, displaying the uuni alongside the igneus range. Unless you wanted the portability of the uuni, the bambino looked to be the better oven on construction & size. It was also “powered” by kindling sticks rather than pellets. I was a whisker away from buying one, but was reminded by Mrs Lex that we have an almost unused Chimera and infrequently used BBQ, so £300 stayed in the sky rocket.
The Bambino and the Roccbox both look good however experience so far with the Uuni 3 has been good and it's a lot cheaper. If we use it enough I wouldn't rule out us upgrading at some point (maybe to the Uuni Pro) as the Uuni 3 we'd then probably leave in our motorhome for holiday use.
I've got a couple of batches of pizza dough proving at the moment for dinner tonight - one with just 00 flour and one with a mix. Still working on my pizza rolling skills but slowly improving.
[quote=]
Saw that also but + £6 Delivery and you have the faff of another account
ebay was buy now / PayPal / done 👍
strange, I order mine to collect from the local center and cost nout perhaps only if they have them in stock?
I already had a weber mastertouch barbecue so I just bought the kettlepizza attachment. It's ace. When the pizzas are done, I whip out the pizza bit and carry on normal grilling.
any stwers actually pullled the trigger on a roccbox pizza oven ? Are they any good ?
Our Rocccbox is used quite heavily at home, cooking all sorts from Pizza's / Calzone to spatchcock chicken, kebabs, steak, lamb, burgers etc.
I find it really good, and very low-maintenance when cooking. Less stressful cooking experience compared to the Uuni 2S we had before.
I got the gas burner for my uuni3
First go last night - it's great. No more faffing around with pellets and USB fans as well as opening and closing the door to look at or turn the pizza.
Can just set it to full and leave it while you make the pizza up.
Big thumbs up!