Tried my UUNI 3 today for 1st time, I have a lot to learn!

chrischandler71 · Nov 10, 2019

Ingredients for pizza sauce!

Sauce cooked down!

Dough rested in bag for 1 hour per package instructions.

Ingredients for the pies!

Stretching dough!

Assembly

Cooking

So the flavor was really good. I had a hard time getting the dough to stretch and get thin enough. First couple we more charred on outside, but dough was doughy. I have a lot to learn with this cooker. We had fun, and the family liked the pies. I need to work on the dough some, and also maybe turning heat down a tad more. I was running gas at 3/4 full.

chrischandler71 · Nov 10, 2019

All my pictures are in the wrong order, but you get the point.

Sent from my iPhone using Tapatalk Pro

Sid Post · Nov 10, 2019

chrischandler71 said:
All my pictures are in the wrong order, but you get the point.

I use "IrfanView" to resize and convert pictures to a reasonable size. Pretty easy to use for all sorts of conversions too.

Sid Post · Nov 10, 2019

Sid Post · Nov 10, 2019

chrischandler71 · Nov 10, 2019

Thanks Sid. I decided to start over and see if i can get the images downsized.

Smoke on Badger Mountain · Nov 11, 2019

If it involves cooking and tasty food learning is fun.

Badjak · Nov 11, 2019

Nice!
They don't look bad at all from where I am sitting

If the dough doesn't stretch fully or easily, you just need to let it rest a bit longer.
I used the gas burner on full blast, I just play with the door open and closed to control the temperature somewhat.
The uuni likes thin dough and minimal toppings.

Bigbears BBQ · Nov 11, 2019

Pizza’s look good, here is a video with some basic pizza stretching techniques.

https://youtu.be/Entzcl8q7H4

chrischandler71 · Nov 11, 2019

Wow, cool video. Yea, my dough was very tight. I had a difficult time getting it to stretch. I even tried the rolling pin, but it would not budge much.

Sent from my iPhone using Tapatalk Pro

Sid Post · Nov 11, 2019

Looks really good to me! I've been considering one of those myself for a long time.

Bigbears BBQ · Nov 11, 2019

Sometimes you have to wait a min and then continue stretching otherwise the dough gets over worked and less pliable. Also need to make sure to bring it up to room temperature. I’m sure some of our resident pizza experts will be along soon to get you on track.
Good luck and enjoy your practice sessions.

Mikhail · Nov 11, 2019

Very cool. Been eyeing a UUNI for a while now...

scp · Nov 11, 2019

I am a pizza newby as well. My first time I was like you...could not get the dough to stretch and like you tried a roling pin. Later learned a rolling pin is a big no-no. Then I found
this forum https://www.pizzamaking.com/forum/index.php. Made my own dough 63% hydration...8 hour room temp ferment...3 day fridge ferment...and wow was it way easier to stretch.

Pizza is all about the dough..so I would research making your own..its not that hard...but it does take 3-4 days. Oh and I did order a 6 lb bag of caputo 00 flour off amazon.

I am no expert...this is just what I have learned in my two pie making experiences.

BillN · Nov 11, 2019

If your dough won't relax once you get it partially to where you want it just let it sit on the counter with a damp towel over it for up to an hour and then use your finger tips to press it out to the size you want, make sure to flour you work surface otherwise if the dough sticks it wont spread out.

luke duke · Nov 15, 2019

Letting the dough come up to room temperature will make it much easier to stretch. This can take a couple of hours. Also the dough was way too thick. Try making 2 pizzas from 1 dough ball.

rickatwoodme · Nov 16, 2019

Here is my 2cents; I have one of these, and a Roccbox; have spent a good bit (meaning way way too much) time with both; the biggest thing is to make your own dough, with the right flour (Caputo 00 Pizza - the blue bag one) and ferment it 2 days or so - I find most normal flours can burn in this high heat and that Caputo is made for it. Keep your dough balls somewhere in the area of 260g. size wise. For a great and super easy recipe just google Steve Lehey no kneed pizza dough, or the Roccbox website has a bunch of others as well. Also switch to fresh Mozzarella it won't burn up either. After a few you'll realize your home made pizza is better than about anything at any restaurant which is a mixed blessing.

Tried my UUNI 3 today for 1st time, I have a lot to learn!

chrischandler71

is one Smokin' Farker

chrischandler71

is one Smokin' Farker

Sid Post

is Blowin Smoke!

Sid Post

is Blowin Smoke!

Sid Post

is Blowin Smoke!

chrischandler71

is one Smokin' Farker

Smoke on Badger Mountain

Babbling Farker

Badjak

is one Smokin' Farker

Bigbears BBQ

is Blowin Smoke!

chrischandler71

is one Smokin' Farker

Sid Post

is Blowin Smoke!

Bigbears BBQ

is Blowin Smoke!

Mikhail

Babbling Farker

scp

is Blowin Smoke!

BillN

somebody shut me the fark up.

luke duke

is Blowin Smoke!

rickatwoodme

Is lookin for wood to cook with.

Similar threads