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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-06-2018, 08:58 PM | #31 |
is One Chatty Farker
Join Date: 06-18-14
Location: Denver, CO
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Looks like a lot of fun Marc! Looking forward to some more awesome pies!!!
P.S. How long does it take to get to temp?
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"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS) |
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01-06-2018, 09:04 PM | #32 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Advertised is about 10 minutes.
From the point that I had the pellets "well lit" and left it alone, I waited 10 minutes before returning to the oven. Total time from a cold oven is probably 15 minutes to about 850F+.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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01-07-2018, 07:35 PM | #33 |
is one Smokin' Farker
Join Date: 12-31-10
Location: Baltimore area
Name/Nickname : Bruce
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Looking good!
Couple suggestions based on our experience with the Blackstone pizza oven: For helping keep the dough from sticking to the peel (and if it's OK with your wife's dietary needs), you may want to try using what the pizza shops use - semolina: https://www.amazon.com/Bobs-Red-Mill...=semolina&th=1 The semolina acts like little ball bearings to help keep the dough from sticking. Before we tried semolina, I ended up inadvertently creating a couple calzones when the dough stuck in one place to the peel during launch. For moving the pizza from the oven to inside and keeping the crust from getting any hint of sogginess, try a pizza screen: https://www.amazon.com/Update-Intern...s=pizza+screen Our process is: prep dough for launch on the wooden peel by sprinkling liberally with semolina. Then place the dough on the peel, add toppings, then send outside to the oven for launch. Have metal peel waiting outside along with screen. Once pie is ready to come out of the oven, retrieve from the oven using the metal peel, then transfer the cooked pie to the screen for transport. Lather, rinse, repeat as needed. For when you're doing more than just a small batch of dough, consider using a proofing box: https://www.amazon.com/Cambro-DB1826...h+proofing+box For options to consider for dough, this site has excellent options: http://doughgenerator.allsimbaseball...p?recipe_id=12 Good luck! Bruce
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Acquired sig: never let your mind remain so open that your brains fall out. --------------------------------------------------------------- Master Forge propane smoker Blackstone pizza oven Blackstone 36" griddle Weber gas grill |
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01-07-2018, 08:41 PM | #34 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Tops, Bruce! Appreciate the suggestions and insights into your process.
We have much to learn.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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01-15-2018, 12:21 AM | #35 |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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I fired up the Uuni this weekend because my BS oven motor wouldn’t start (Turns put it was a faulty AC adapter)
I actually hadn’t used it much lately but I was able to get it good and hot quickly and made 2 emergency pies since my nephew and his wife arrived early and we needed an appetizer Maybe it was because we were hungry but it was some of our best pizzas yet I’m planning on using it more, maybe some veggies |
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01-15-2018, 07:51 AM | #36 |
is one Smokin' Farker
Join Date: 01-30-12
Location: Pewaukee, WI
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Those pies look great Marc! I think I just decided what I'm saving for next.
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01-15-2018, 08:11 AM | #37 | |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Quote:
Funny you should mention making pies - We had a hankering for an old German Fest favorite - Flammkuchen (Good Recipe Here) Here are the ingredients: 1/3 pound of bacon 2 small white onions sea salt 1/2 cup crème fraîche 1/4 teaspoon nutmeg 3 cups finely grated gruyère flour pizza dough black pepper 2 tablespoons minced chives We went gluten free with Bob's Red Mill again, but we split the resulting dough into 3 pies (vs. 2). We still can't get this quite thin enough, but it's a work in progress. Then, I got a little crazy and went on a tangent as a New Mexican Flammkuchen - same idea with the crème fraîche base, but with "lardons" of last night's beef short rib, a little of the bacon, a few of the sautéed onions, quesadilla cheese, and hot Hatch green chile. Here's the end product, including a "cordoned off area with no hot Hatch, reserved for the munchkin."
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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01-15-2018, 11:55 AM | #38 | ||
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Quote:
Last weekend I left the tray open a bit and kept the hopper topped off. Also used a butane torch that they recommend. That seemed to work much better - I didn't take temps because I was in a hurry but pies were done in 5 or so minutes. Quote:
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01-15-2018, 12:11 PM | #39 | |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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I've got a small propane torch from the hardware store, like I saw someone use in a setup video. I generally fill up the firebox with pellets and send in the controlled flame via the hole on the side. I'll typically keep the flame on it for about 90-120 seconds, and see how that does. If I need to get some more airflow, I'll open the front of the oven and leave the top off the hopper for a good minute or two, then replace them both.
Quote:
I look forward to trying the "regular" dough with the 00 milled flour.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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01-15-2018, 12:39 PM | #40 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Nice work Shadow thanks for showing off your new oven.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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01-17-2018, 05:56 PM | #41 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Wow, Those are awesome pies Marc...
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01-17-2018, 06:08 PM | #42 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Nice work Marc.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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01-17-2018, 06:52 PM | #43 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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Nice pies Marc!
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Pizza, UUNI |
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