The Pizza Thread.... show off...

[Captain Morgan]

Some tips I've found with my mk 2 Unni.

I find that the unni peels are no good for loading the pizza but great for turning/removing, I got a wooden one from amazon and no more sticking.
https://www.amazon.co.uk/We-Love-Pas...den+pizza+peel


If you give the pizza a shake after adding a topping or two to keep it moving, that helps prevent the stick. a mix of polenta flour and 00 works well on the peel for me.


Not sure what version unni they started to ship a fire guard?

Its a L shaped piece of SS that between the pellet basket and stone that pushes the flames over the back edge of the pizza and prevents the back edge from cremating. If you don't have one you can buy some SS L angle in short lengths from Ebay and trim to size with a hack-saw in about five mins. (need to measure up size)

Think home made version of this


https://www.ebay.co.uk/itm/1-2mm-Bru...item1a1e031dde


Loading the hopper, I brought a Kilnner jam funnel that fits the pellet tube and makes loading much easier.
https://www.amazon.co.uk/Kilner-Stai...rds=jam+funnel


Keep the pellet hopper closed, if you don't the air draw is wrong and it plays up. I use the chimney cap on my jam funnel for this.


I let mine warm up for 20-30 mins on the top hopper setting and then lower to mid point when almost ready to cook.

For pellets I now buy Balcas Brites at £4 for 10 kg, not the unni ones at £18 for 10kg.
I find no difference but leave people to do there own research on this re 'food grade' pellets vs boiler pellets.

[lewie]

Some tips I've found with my mk 2 Unni.

I find that the unni peels are no good for loading the pizza but great for turning/removing, I got a wooden one from amazon and no more sticking.
https://www.amazon.co.uk/We-Love-Pas...den+pizza+peel


If you give the pizza a shake after adding a topping or two to keep it moving, that helps prevent the stick. a mix of polenta flour and 00 works well on the peel for me.


Not sure what version unni they started to ship a fire guard?

Its a L shaped piece of SS that between the pellet basket and stone that pushes the flames over the back edge of the pizza and prevents the back edge from cremating. If you don't have one you can buy some SS L angle in short lengths from Ebay and trim to size with a hack-saw in about five mins. (need to measure up size)

Think home made version of this


https://www.ebay.co.uk/itm/1-2mm-Bru...item1a1e031dde


Loading the hopper, I brought a Kilnner jam funnel that fits the pellet tube and makes loading much easier.
https://www.amazon.co.uk/Kilner-Stai...rds=jam+funnel


Keep the pellet hopper closed, if you don't the air draw is wrong and it plays up. I use the chimney cap on my jam funnel for this.


I let mine warm up for 20-30 mins on the top hopper setting and then lower to mid point when almost ready to cook.

For pellets I now buy Balcas Brites at £4 for 10 kg, not the unni ones at £18 for 10kg.
I find no difference but leave people to do there own research on this re 'food grade' pellets vs boiler pellets.

Some good tips thanks
I have the S3 hopper on mine but contemplating adding the gas
Ill check mine for the flame guard
too

[Devonian]

Paul this thread, the uuni one last year and going round my mates house for proper homemade pizzas has meant i can’t resist any longer, so just ordered a uuni. If as I suspect we love it, we’ll get one built like yours next year.

Trial and error to come I’m guessing but I’ll take on all the great tips here.

[JonRA]

Has anyone experience of cooking pizzas in a Weber kettle BBQ? I quite fancy the versatility but want to make sure the pizza option works well...

TIA

Jon

[senwar]

With regards to dough - has anyone tried the two ingredient recipe? I’ve been making flatbread with self raising and natural yoghurt and wonder if it would work for a pizza base?

[Captain Morgan]

I’ve been playing with Pitch’s advice to add semolina flour with mixed results.

Works better with cold proving I think.

Now using the pizzapp + app to make dough, this was tonight’s 90/10 00/semolina @ 70% hydration 3h room temp / 24h in fridge.

[SeanST150]

Has anyone experience of cooking pizzas in a Weber kettle BBQ? I quite fancy the versatility but want to make sure the pizza option works well...

TIA

Jon

I make pizza on mine. It works very well. No complaints from me or the wife.



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[Kingstepper]

I make pizza on mine. It works very well. No complaints from me or the wife.

pics

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I've been toying with the idea of getting one too and they do look good but does it take long to get to temp between pizzas (and what about opening up to check progress)?

[SeanST150]

I've been toying with the idea of getting one too and they do look good but does it take long to get to temp between pizzas (and what about opening up to check progress)?

It's easy enough. Light the coals in a chimney, 15 minutes to light. Spread around the bottom of the BBQ, place in the pizza stone and 10 minutes later you're good to go.

I don't check my pizza. I just give it 4 to 5 minutes and then wip them out. If you want it more cooked, just add another minute next time.

Sure lifting the lid lets out heat, however the pizza stone retains heat. Taking the lid off to check or switch to another pizza doesn't really affect the cooking/temperature.

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[JonRA]

I make pizza on mine. It works very well. No complaints from me or the wife.



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Thanks v much Sean - looks tasty I think a BBQ may be the way forward for me.

ATB

Jon

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[Mj2k]

Has anyone experience of cooking pizzas in a Weber kettle BBQ? I quite fancy the versatility but want to make sure the pizza option works well...

TIA

Jon

I found the best results were having one of the charcoal holders (small side baskets for offset cooking) on the main grill helped with top temps.

I was finding that the base was cooking ahead of the topping & cheese melting. A few briquettes up top helped balance it out.

Never did buy the Weber pizza accessory though, tempting as it was!


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[JonRA]

I found the best results were having one of the charcoal holders (small side baskets for offset cooking) on the main grill helped with top temps.

I was finding that the base was cooking ahead of the topping & cheese melting. A few briquettes up top helped balance it out.

Never did buy the Weber pizza accessory though, tempting as it was!


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Thanks Mj2k - I think the side baskets method is used with the pizza stone too. I think I will get the stone and hopefully get some reasonable results. I rather like the look of some of the proper pizza ovens but, price aside, I want to sleep the number of pieces of equipment to a minimum.

ATB

Jon

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[apm101]

My son asked for, and received one of those mini pizza ovens that sit on top of your bbq.

We use a simple dough recipe from BBC good food, a simple sauce of passata + salt + pepper + oregano, mix of mozarella and cheddar, maybe some other bits.

Tell you what, it's bloody lovely! SO much better than shop bought. Can also use the stone in our oven, great results, too.

[reecie]

Still no flour here. Weird how a while back there was an Allinson's factory doing bags of the stuff with no issues

[Pitch3110]

Paul this thread, the uuni one last year and going round my mates house for proper homemade pizzas has meant i can’t resist any longer, so just ordered a uuni. If as I suspect we love it, we’ll get one built like yours next year.

Trial and error to come I’m guessing but I’ll take on all the great tips here.

It’s grear fun Stephen and my BBQ has been used maybe once since the oven was dropped in years ago.

Mine came fully built, just used an engine hoist to get it in place.

Enjoy

Pitch

[Captain Morgan]

Just found these ovens an wondered if anyone else had heard of them?

The largest one will do two 10-12” pizzas or two roasting tins at a time




https://www.thepizzaovenshop.com/igneus-pizza-oven/

[Devonian]

It’s grear fun Stephen and my BBQ has been used maybe once since the oven was dropped in years ago.

Mine came fully built, just used an engine hoist to get it in place.

Enjoy

Pitch

Arrived this morning so had a go Paul and wow they were amazing! My colleague has one so he came over and showed me the ropes. Only used a basic sauce and cheese so will experiment a bit over the weekend and add a few toppings.

Can see how this will be addictive.

[prexelor]

I had dough left over which I then stored wrapped in the freezer. Is it best left in the fridge for 24 hours for defrosting and then remove an hour before using?

[Devonian]

Where do people get their pellets from? Can’t see a bag lasting very long.