It can be the most intimidating, and sometimes demoralizing, part of the pizza-making process. You’ve made the dough, prepped the ingredients, stretched it out perfectly then go to launch it into the oven and … it sticks. There is no worse feeling for the home pizziaolo than standing over a blazing hot oven trying to wrestle some stuck dough into the oven.
Don’t despair. It happens to everyone at some point and calzones still taste good! With a little practice and following these 6 practical tips you’ll be launching your pizzas into the Ooni with pizzazz.
So you’ve taken the plunge, tackled the basics and found that you just might like this homemade pizza making thing. If you are looking to take your home pizza game up a notch, here are a few more tools you might consider. None of them are essential to making good pizza at home, but each one can potentially take your homemade pizza from good to great.
You might notice a trend with the tools on this list: they all help with consistency. You might make a great pie once in a while with the essential tools. And a blind squirrel might find a nut. But if you really want to have consistent, predictable results, say, you want to invite people over for pizza and know that you will produce something worthwhile, you need to be confident that your processes and recipes will produce results. These tools, along with some high heat, can help. Continue Reading
This weekend I put the cover on the Uuni and packed it away carefully until spring, but before I do I wanted to write up a few more Uuni pizza making tips that I learned while cooking more pies for friends and family this fall. You can also check out my first batch of Uuni pizza tips from when it was fresh out of the box.
I’m sure you could still use the Uuni on the deck in the snow and cold, but I have enough trouble balancing and maintaining the oven’s heat when nature isn’t working against me, so I’ll be moving all the pie making indoors until it thaws out in the spring.
Here are more tips that I’ve learned in cooking over 50 pies in the Uuni2s this year.
I’m coming up on a year of owning my Uuni2 and I continue to like it and cook with it on a regular basis. It does, however, come with some challenges.
Michelle is already on edge with all the bread making that has filled up the freezer. Imagine if she came home to 8 personal pizzas for dinner. It could go either way. I’m not sure I want to risk it.
The girls are still not (yet) fans of the wood char, so if I’m going through the effort of firing up the Uuni, it’s likely to make pizza for guests that are coming over.
Now, typically I would go for a big Sicilian pan pizza to feed a crowd and that remains my go-to in the fall and winter, but who wants to kick up the oven to 550 for a couple hours during the summer?
That brings up the biggest issue I’ve found with the Uuni. Yes, it cooks pizzas very fast. Yes, it gives it that distinct wood flavor. Yes, it can be temperamental with maintaining temperature. But, my biggest issue by far, is how you prep and prepare all the pizzas and still have time to mingle and talk with your guests? Continue Reading
Old post and older version of the Ooni / Uuni but if you are using the wood-fired aspect of the oven, I think the tips are all still effective.
This Christmas I added a new tool to my pizza arsenal: the Uuni 2s. The Uuni is a portable, wood-fired pizza oven. I’ve been eyeing an Uuni since the original launched on Kickstarter five years ago and Santa finally came through this year. With the weather finally warming, I’ve been able to give the oven a good test drive the last few weeks.
Ideally, I’d have the time, skill or money to put an outdoor oven in our backyard for bread and pizzas. We have a great spot for it, but let’s be realistic, saving for college is going to trump a pizza oven. Never say, never, though! In the meantime, the Uuni is a nice consolation and takes up way less space.
It also happens to make some great pizza, but it definitely takes a little time and practice. Continue Reading