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Hmm. Won't a stone base take longer to heat up? If so then doesn't it rather spoil the "ready to cook in 10 mins" thing?
Apparently still 10 minutes to heat up but I'd probably give it 20 myself to make sure and enjoy a beer whilst I wait......
Nice toy I want! 😛
Playing with fire today and the lesson learnt today, the oven cooks bastid quick around a min 😯 and it was [s]probably[/s] too far into the oven
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take off the "well done" parts it was good.
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Arrived today. Contains an Uuni 2S pizza oven. I know what we're eating this weekend.
same as us burnt edged pizza
'scuse the rather Instagram-esque photo. Uuni was a great success - will be having more homemade pizza from now on..!
[url= https://farm2.staticflickr.com/1441/25887102306_67f6808ae1_b.jp g" target="_blank">https://farm2.staticflickr.com/1441/25887102306_67f6808ae1_b.jp g"/> [/img][/url][url= https://flic.kr/p/FryaC7 ]First night with @uunihq pizza oven - success!! #uuni #pizza[/url]
Do you have to use the stone in the new version? Or do you have an option of stone or metal base?
Hmmm... None of those Pizzas look any better than my oven and a tenner pizza stone produces.
Do you have to use the stone in the new version? Or do you have an option of stone or metal base?
So, having not used the previous version (with metal "stone"), then I can't answer this with 100% certainty. However....
Yes, you do need to use it. There is no additional base for the pizza to go onto (i.e. without the stone you would be cooking on the floor of the oven), and there are small raised studs to rest the stone on. These would be in the way of the pizza.
I found it fine. My bigger issue was that I clearly wasn't fuelling correctly, but that's just practice and I'll get it right next time.
Super little thing - I want to take it everywhere to make pizza..!
I have to say I was rather chuffed with the results. Made a few variations including traditional Margherita (pictured) and Marinara as well as a Pizza Pilgrims inspired "Nduja".
I tried out two dough recipes. One batch of 24hr sourdough and the other made fresh with 24hr sourdough starter. Both worked well.
Avoid burning by turning at least three times during the cook around every 20 -25 seconds.
More pizza again this weekend. Twice!
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Is there a mozzarella shortage or what?
Less is more 😉
Looks a good pizza that
^^^^
+1 Looks great to me.
Tried our 2s out yesterday after taking the recommendations. Really pleased with the results. Really fun thing to do. Oven gets stupidly hot and cooks in 2 mins with charring optional. Small enough to take camping. Just a fun thing- can see us using it a lot.
Could do with tips on how to make the bottoms a bit crispier. I think I might have been a bit mean with the pellets at first and the stone base was not as hot as it might have been. Anyone else managed to get proper crispy bottoms?
Wishes I'd never seen this post....
For crispy bottoms I find it takes longer to get the oven/stone up to temp than to cook the pizza.
Dont put too much stuff on the dough, less is more.
Thanks. We were very thin but may have overloaded toppings. Will try another 5 minutes of stone heating next time.
Nice photos of your Uuni there! Sweet setup. I was stuck for tips but I did find a guide for the 2S on their website's resource page and there are a load of videos on their youtube. Just copy what they do, it worked for me 😉
I think it just takes a little practice and once you have the hang of it it's awesome!
Quite unbelievably mrs ws (aka FD) is encouraging me to buy one....
We had ours out today again. All good again. Simple fun. Some questions.
1. I keep dropping pellets when loading up. Almost need a metal funnel to better load up.
2. My pizza stone still not hot enough. Might heat it in the oven first next time.
3. What is the metal plate for that is shown in diagram 8? It shows it sliding in the front but not where its meant to end up.
[quote=hb70 ]We had ours out today again. All good again. Simple fun. Some questions.
1. I keep dropping pellets when loading up. Almost need a metal funnel to better load up.
2. My pizza stone still not hot enough. Might heat it in the oven first next time.
3. What is the metal plate for that is shown in diagram 8? It shows it sliding in the front but not where its meant to end up.
1. how high have you got the filler chimney? I have mine at lowest setting when lighting then add more pellets when fire in basket is going well. Half fill tube then raise to middle setting.
2. I find it takes 20 mins to get hot, aye proper hot.
3. metal plate is a flame keeper, fits onto inner s/steel skin at front.
54sec in
For those wanting a crispy bottom: avoid overloading your pizza and place the cheese on last (as this causes the fat to seep across the topping and not into the base).
FTR, I'm sticking with my oven for now (Jamie Oliver dough recipe, allow to rise 1-2 hrs, make base, pre-cook base alone at 2200deg for 3-4 mins, add topping (cheese(s) last), return to oven for 5-7 mins. Job done.
FTR, I'm sticking with my oven for now (Jamie Oliver dough recipe, allow to rise 1-2 hrs, make base, pre-cook base alone at 2200deg for 3-4 mins, add topping (cheese(s) last), return to oven for 5-7 mins. Job done.
Some oven that. Must make the sunday roast quick 🙂
Where do you buy 10kg bags of wood pellet fuel from?
Found lots of places that will sell me 50 bags but not 1 or 2.
Are there any high street retailers like B&Q or Homebase that sell them?
For pellets I just went to a wood stove shop as they had 6mm pellets for bio-mass boilers.
The 6mm burn just as well. I paid a fiver for a 10kg bag.
The store was Robeys in Belper
Nice one Wilson that's that bit sorted then as its 5 mins from my house.
Just ordered some from Plumb Centre £5 for a 10kg bag.
Any idea how long that will last? 1kg per pizza session?
I'd like to get an Uuni. However with my sensible head on, can you use them to make anything else apart from pizzas?
I fancied something more traditional where the fire is in the oven and then moved aside to bake and I saw the below far less portable at 70kgs. I will update with results over the bank holiday.
[url= http://www.ebay.co.uk/itm/OUTDOOR-PIZZA-OVEN-MILANO-GARDEN-OVEN-SMOKER-BRICK-BASE/311613664752?_trksid=p5713.c100043.m2062&_trkparms=aid%3D111001%26algo%3DREC.SEED%26ao%3D2%26asc%3D20140502134130%26meid%3Da6871db2cd3349b18c7281b92e92f5b2%26pid%3D100043%26rk%3D1%26rkt%3D1%26sd%3D311613664752 ]http://www.ebay.co.uk/itm/OUTDOOR-PIZZA-OVEN-MILANO-GARDEN-OVEN-SMOKER-BRICK-BASE/311613664752?_trksid=p5713.c100043.m2062&_trkparms=aid%3D111001%26algo%3DREC.SEED%26ao%3D2%26asc%3D20140502134130%26meid%3Da6871db2cd3349b18c7281b92e92f5b2%26pid%3D100043%26rk%3D1%26rkt%3D1%26sd%3D311613664752[/url]
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Same price as the Uuni but the Uuni's are currently out of stock
Well it's up and running
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Thanks got a bit over excited
Pizza pictures tomorrow, wine now
My wife said she was going to buy the Aldi special so I decided to look for one where the fire is lit in the oven chamber.
This is supposed to be a factory second, the two side trays had some paint bubbling, so I thought it would need a rub and stove paint but they sent an extra two perfect one?
Very easy to light and beyond 350 degrees in a couple of minutes
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Fist time it needs 30 minutes of high heat before using so I think we let the temperature get a bit low as it dropped back to about 350 degrees when we were using it. Cook times were about 3.5 minutes so will aim to be hotter next time.
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Should have turned the pizza half way through as it burnt a bit at the back.
Temperature took over two hours to drop from 250 degrees to 180 degrees so it will be good as a bread oven too. Pretty happy for £200
Looks good and at £200 isn't a bad price at all.
They look like good pizzas, very tempted with one of them now - how big is the oven area? Be nice to make 14"ish pizza
we used a tray that was 13.5" wide and it just fits through the gap
I have an Uuni and tried it out tonight. Making the dough was a bit rushed so not best but overall the results were great.
Couple of question though, what do you do with the scoop? Is it supposed to stay in and cap the hopper while the oven is lit?
Two, how does the hopper adjustment regulate heat?
I think I didn't put enough pellets in overall.
Scoop stays in pellet tube I try and keep the tube half full.
The higher the tube is the hotter it gets, hotter is not always good. I preheat mine for about 10-15 mind on the middle height then drop to lowest.
Don't overload pizza with toppings.
The unni facebook group is a good information source.
What he said. Would also recommend watching all of Uuni's vids on you tube.
Don't know what they're like but Groupon have [url= https://www.groupon.co.uk/deals/gg-groupon-goods-global-gmb-h-51-3123 ]these[/url] on offer at the moment. If you use new customer discount (£10) and Quidco (5%) they work out at just over £100.
I got one of the Bakerstone BBQ top boxes a couple of weeks ago - decent reviews and worked out at £35 with discounts, so worth a punt. Need to buy a new BBQ though now as mine is too small.. 😳
Good tips OP on the height of the tube. Mine is often too hot I think and can singe the edges in 90 seconds. I need it a little bit cooler most of the time.
Other learning
-use 10/20% semolina flour.
-drain mozzarella well. Its often too wet
-drain everything well
-less is more ingredients wise
-quality of ingredients worth spending on.
Overall love it. We did a party where I made 20 over the course of a couple of hours. Worked really well.
Smoked salmon, mozzarella and rocket was best received topping.
That is all