I just bought a Uuni pizza oven and find Pizza ovens being a little lacking in info. Can we get a forum going for this type of cooking / pizza ovens ? I'm sure there are a lot of members that have thought about but not taken the plunge into DIY pizzas on the Weber or whatever else is availalbe. What exactly is and isn't good?
My Uuni will be delivered soon so I'm ready to get going.
Prep Time: 5 mins Total Time: 10 mins Yield: 2 pizzas
About This Recipe"We love homemade pizza, but get bored with the same old tomato sauce version. This white sauce is a nice change of pace. Its great for a chicken pizza and is also a good pasta sauce." Ingredients
2 tablespoons butter
3 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 tablespoons fresh basil, minced
1/2 cup parmigiano-reggiano cheese, shredded (Get a small block and shred it yourself! Does cost $$, but worth it)
Directions
Heat butter in a small saucepan. Add flour and stir until thoroughly mixed.
Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yuuummm, pizza [drool]. Actually, we do have a Pizza and Flatbreads on the Grill channel. Or are you referring to a pizza Oven equipment channel specifically?
We'll run this by the framing crew and see if they can build us a new doorway & addition into a Pizza Oven Equipment room. Until then, feel free to use the above link to post about pizzas!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Just a comment on pizza making. I fire the Traeger up as high as will go (often gets above 500), let a stone preheat, and then cook the pizzas until the crust is where I like. Depending on the toppings I might sit it under the broiler for a minute or so. Not quite as good as my friends pizza oven, but I don't have to spend 6 months of Sundays to build one.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I agree... it doesn't matter what cooker you use really. Understanding what kind of dough to bake at what temperature is much more educational, in my opinion. Any cooker that can give you a consistent 500° to 800° will do the job outdoors.
Ditto. Also, morganjim I have an unni, so if you have any questions, feel free to message me. Mine is the 1st generation, so won't be exactly like yours, but they work on the same principles.
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