Uuni pizza oven for camping ?

[Ridgeway]

The new Uuni 3 has a removable chimney. Got me thinking that this means it becomes really portable.....

Anyone use one or have taken one in the van ?

Seriously thinking of getting one for home and away.

 

[bubble63]

they are all removable uuni 1&2&3 LOL

bought a uuni 2s and love it
just upgraded it with the uuni3 burner
I'm totally uuni mad, but bread makes you fat

buy it

 

[bubble63]

 

[Ridgeway]

Sad as it sounds I've never made a pizza before so am going to have a go at dough making and then pizza making this week. All being well I'll pick up a Uuni 3 when I'm in the UK next week.

Any tips for novices ?

 

[bubble63]

Sad as it sounds I've never made a pizza before so am going to have a go at dough making and then pizza making this week
Any tips for novices ?

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[bubble63]

Yes
You tube
It's as much about ingredients as it is about technique

Get some shop bought ones to practice cooking with the oven first

Simple neopolitain, well made says it all

Semolina to stop the pizza sticking to the peel

Enjoy with wine and friends

 

[Ridgeway]

Need to get some anchovies now

 

[MillieMoocher]

@Ridgeway my advice is simply that less is more..

I've made many a soggy pizza because I've put too much tomato topping on, then too much of everything else which releases moisture as it cooks, which can give a soggy pizza. Think they are known as "sloppy Giuseppe" when it's done on purpose.

I've not used one of the devices mentioned but have cooked them on Weber gas BBQ and Cadac, as well as hot oven of Aga at home.

Cooking time depends how thick you like your base - we like a thick wholemeal base which means about 15 mins cooking time but a thin and crispy base will need much less. Think the trick is to keep checking.

Last pizza made looked like this:

Once you've made your own, using home made dough and tomato sauce etc you'll never buy a pre made one again!

Good luck, food porn awaited!

 

[bubble63]

@Ridgeway my advice is simply that less is more..

I've made many a soggy pizza because I've put too much tomato topping on, then too much of everything else which releases moisture as it cooks, which can give a soggy pizza. Think they are known as "sloppy Giuseppe" when it's done on purpose.

I've not used one of the devices mentioned but have cooked them on Weber gas BBQ and Cadac, as well as hot oven of Aga at home.

Cooking time depends how thick you like your base - we like a thick wholemeal base which means about 15 mins cooking time but a thin and crispy base will need much less. Think the trick is to keep checking.

Last pizza made looked like this:

View attachment 164360

Once you've made your own, using home made dough and tomato sauce etc you'll never buy a pre made one again!

Good luck, food porn awaited!

Agree but......
The uuni is fierce 90 seconds max probably nearer 60 seconds. Seeing is believing

 

[Ridgeway]

Yes this is what I like, thin base Neapolitain, super simple and super crispy.

I hear you both, less is more, think I'll have to remind the children a few times as I envisage many Sloppy Giuseppe.....

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[Allan & Loren]

Waitrose sell fabulous frozen pizza dough. You just leave it to thaw then roll or toss to shape. Cooks brilliantly. Foolproof

 

[Ridgeway]

Waitrose sell fabulous frozen pizza dough. You just leave it to thaw then roll or toss to shape. Cooks brilliantly. Foolproof

Good to know. Hoping that once I'm confident at making dough i can freeze the dough balls to take in the van.

 

[Allan & Loren]

Good to know. Hoping that once I'm confident at making dough i can freeze the dough balls to take in the van.

We usually buy a few boxes to take with us when we go away. They're on special offer too at the moment
https://www.ocado.com/webshop/getSe...SuggestionPosition=1&entry=frozen+pizza+dough

 

[DBK]

I use Antonio Carluccio's basic pizza recipe, normally in a Ken wood with a dough hook but usually finishing off with some hand kneading. I use sachets of yeast - can't remember what it called, instant or quick, something like this. Adding the yeast to the water and oil in a jug and leave it standing for at least ten minutes helps things along.
I preheat out electric oven to 250°C using the bottom heat then make up the pizza on a baking sheet - this is a woven non-stick thing made of ptfe I think.
As suggested, the Neapolitan style - sparing with the tomato and other toppings are the ones we like best. A revelation compared to the soggy things we used to make.
I cook it on the bottom shelf, just an inch or so above the oven floor.
The pizza will cook in just a few minutes, as few as four perhaps.
Not as quick as in a proper pizza oven but the trick of using bottom heat and using a plastic sheet makes a very good pizza using normal kitchen stuff.

 

[Ridgeway]

We usually buy a few boxes to take with us when we go away. They're on special offer too at the moment
https://www.ocado.com/webshop/getSe...SuggestionPosition=1&entry=frozen+pizza+dough

Thanks

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[Minxy]

I use Antonio Carluccio's basic pizza recipe, normally in a Ken wood with a dough hook but usually finishing off with some hand kneading. I use sachets of yeast - can't remember what it called, instant or quick, something like this. Adding the yeast to the water and oil in a jug and leave it standing for at least ten minutes helps things along.
I preheat out electric oven to 250°C using the bottom heat then make up the pizza on a baking sheet - this is a woven non-stick thing made of ptfe I think.
As suggested, the Neapolitan style - sparing with the tomato and other toppings are the ones we like best. A revelation compared to the soggy things we used to make.
I cook it on the bottom shelf, just an inch or so above the oven floor.
The pizza will cook in just a few minutes, as few as four perhaps.
Not as quick as in a proper pizza oven but the trick of using bottom heat and using a plastic sheet makes a very good pizza using normal kitchen stuff.

http://www.ebay.co.uk/sch/i.html?_o...king+tray.TRS0&_nkw=mesh+baking+tray&_sacat=0

There are lots of different types of mesh oven trays to choose from, the basic one like this can often be found in pound shops. Just make sure that it doesn't get too close to the burners though otherwise it will char/melt!

 

[Mousy]

My sons both love cooking homemade pizzas when in Italy last month we stocked up on flour sooo much cheaper than UK.

We use pizza stones preheated in our oven.

The uunni looks great though...

 

[DBK]

http://www.ebay.co.uk/sch/i.html?_o...king+tray.TRS0&_nkw=mesh+baking+tray&_sacat=0

There are lots of different types of mesh oven trays to choose from, the basic one like this can often be found in pound shops. Just make sure that it doesn't get too close to the burners though otherwise it will char/melt!

The ones we use are not a mesh, they are woven but have no holes in them. I can't find the exact one we use but Lakeland make a range of silicon baking sheets, it might be one of those. They can handle different temperatures and ours don't melt at 250°C in an electric oven.

But I'm seriously attracted to the Uuni 3!

 

[Ridgeway]

Just got a message back from Uuni UK and the 3 isn't in stock for a few weeks. Looks like next camping trip will be without Pizza

But should at least be able to get one here by end June

 

[Mousy]

I think they are bringing out a gas version in July

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[Ridgeway]

What would be perfect is a 3 that could run on pellets or gas.

 

[Mousy]

Check out the fb group I'm not sure if you buy a 3 and then a gas conversion add on or a 3 gas.

 

[bubble63]

uuni is almost a religion, I crowd funded to get my uuni 2 and got it at the outset, they then offered me a uuni 3 burner which I have now fitted and use
the uuni 3 was funded in the same way, hence its out to the funders, but you will have to wait to do a straight purchase, it was over funded by a way so I guess thats the reason for the delay
as @Mousy says their face book page is where it happens

good question about the gas been an add on or seperate machine, from memeory I think it was mooted as a addo on

I would still go for the wood pellet version, I want a wood taste and after all , all the best resturants boast a WOOD burning pizza oven , if its gas they keep quiet LOL

enjoy

 

[bubble63]

I'm seriously attracted to the Uuni 3!

resistance is futile

 

[Minxy]

As some campsites, especially abroad, don't now allow charcoal BBQs on your pitches but in specific purpose built areas (if at all) I don't think this would be allowed either unless it is the gas version, just something to bear in mind.

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[Ridgeway]

Yes that's the reason the gas version would be ideal. Most sites in South of France don't allow charcoal based BBQ's and this would be the same.

The perfect solution for me would be a pellet/gas Uuni 4

 

[orridge]

Just got a message back from Uuni UK and the 3 isn't in stock for a few weeks. Looks like next camping trip will be without Pizza

But should at least be able to get one here by end June

Lakeland have them.

 

[Ridgeway]

Lakeland have them.

Where/what is Lakeland ? if it's in between Manchester and Nottingham then I'll swing by on Tuesday.

Thanks

 

[zac]

Where/what is Lakeland ? if it's in between Manchester and Nottingham then I'll swing by on Tuesday.

Thanks

Here you go.

 

[Ridgeway]

Thank you

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