Favourite toppings?
I'm looking for the perfect cheese combo
It's heresy, but Red Leicester makes a good cheese topping if you are looking for alternatives to mozzarella.
I've been reading that mixing two types of cheese is the way forward, to provide maximum elasticity and minimise burn - mozzarella and cheddar for example
Yes, start a small fire, and when I mean small I mean a sheet of news paper and a couple of pencil size pieces of wood.
Do this for several days and keep it going if you can (not easy with work etc).
Then build it up a little and repeat.
The oven WILL have moisture in it which needs forcing out and this is the best way to do it.
It will also help if your oven is under cover then you know it wont get wet again.
After 10 days you can probably use it as it should be.
However, I was too impatient and did it for about a week and mine has developed cracks.
These are nothing to worry about, but do look unsightly I guess.
There are pizza oven forums that suggest if your pizza oven doesn't have cracks then you are not using it properly, so they are totally acceptable and normal.
When its ready to fire up for real then make a large pile of hardwood logs in the middle, (jenga style, but loose so air can travel around/through). Then place smaller shavings/sticks of soft wood and maybe a few pieces of paper which to light and set it going. Do this near to the door so it gets lots of oxygen.
When well alight push it to the back and let it warm up (to about 350-400) which can take about 30 mins. You will need to throw a few more logs on. When it starts to break down push them around the outside so there is equal heat all around.
You will need to buy a soft brush with real bristles (about £3 form B&Q) to brush the burnt wood from the bottom of the oven (do it fast or it will set alight) for your pizza to go on. I screwed half a brush shank to mine so I wasn't reaching in to the inferno. Buy a dust pan too (I got a metal one from for about £3). You can use both of these to clean it out.
Also I would buy a tool to push the wood to the back and move it around in the oven. I bought a kids garden rake (Aldi about £2) which was nice and narrow and about 2.5' in length.
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Personally I believe mozorella on its own can be a bit boring so I'll either use some Grana Padano or grate some fresh Parmesan before or after cooking.
Pizza topping favourite has got to be anchovies.
I like peppers on too but they've got to be sliced very thin. When a pizza takes 90 seconds to cook, it means the toppings won't cook if they're too thick.
Try some taleggio or reblochon
Great advice, thanks Thug
Ten days though?? *crying*
I suppose this is as good a thread as any to discuss this.....
I hope it's ok to post this:-
Has anyone converted their Uuni 3 to run off a Gas Burner?
I've spent a bit of time getting all the bits and pieces on order but wasn't exactly sure how well it will work.
I've got a shopping cart with a regulator, some Hose, a little needle valve, fittings etc ready to go.
I understand that it's a bit of long shot.
Now that I've added everything up I'm half tempted to see what Uuni release in a month or two and just wait. Arghhhhh.
It's easy to say you should wait, but two months is a long time in Man time. Also, you're approaching the end of the summer there. I guess the question is, how confident are you that you can produce a better solution than Uuni?