Let's Talk BBQ
Outdoor Cooking Equipment => PIZZA OVENS - Wood Fired => Topic started by: RG on October 29, 2016, 07:06:53 PM
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I like the UUNI a lot but I am not liking the fact that the stone is almost worthless after cooking the first pizza. I saw on UUNI's Facebook page that some have bought a custom baking steel to go into their UUNIs. I have e-mailed baking steel about it, I think I am going to spend the $$ to get one. The steel doesn't lose it's heat like the stone and also absorbs zero moisture so you get nice browning on the first pie as well as the last.
Stay tuned for more info as I get it!
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Watching this one. I am waiting on Uuni to let me know when the fire management option will be available for my Uuni 2.
Art
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I have a baking steel for my oven. Very heavy, but it works great
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Can't wait to see! :D
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I like the UUNI a lot but I am not liking the fact that the stone is almost worthless after cooking the first pizza. I saw on UUNI's Facebook page that some have bought a custom baking steel to go into their UUNIs. I have e-mailed baking steel about it, I think I am going to spend the $$ to get one. The steel doesn't lose it's heat like the stone and also absorbs zero moisture so you get nice browning on the first pie as well as the last.
Stay tuned for more info as I get it!
RG is the stone fixed to the Uuni or is it removable. If it's removable, it may just need a seasoning or two like cast iron. We have two, one for the house (14" round) and one I got from GMG (18" square) for the pellet grill. Both got a scrubbing using a brush and hot water. Next dried in a 325F oven, then a thin coat of safflower or peanut oil using a cloth towel. Then into 325 - 350F oven for twenty minutes or so.
Both perform like non-stick. They keep getting better like ci. You just can't ever use soap or....sticking.
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I have the steel and the stone. Both are removable. The steel is not very thick.
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Mike, you have the UUNI steel though right? The one I want is thick, made by bakingsteel.com, they got a few requests from UUNI owners to make them to the exact size of the stone to fit the UUNI so I e-mailed them about it and am waiting for a response. I imagine if demand continues, they'll offer it online without having to have it custom ordered. It's going to be expensive, those baking steels aren't cheap. I have 2 of Broil King's "grilling steels, one is round and one is square. Stephanie makes smash burgers on them on the keg, they work great for that but I've always heard that they are much better than stones for heat retention so we shall see!
Here's what the steel looks like in the UUNI
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/14680667_1355394554470605_489775793591210385_n.jpg?oh=c1790c6abe75180ee809b945b80540ac&oe=5888C7D3)
There are other mods that people are doing to it like a flame shield to protect the edge of pizza from getting burned (this particular person is using a VERY THICK 3/4" pizza stone trimmed to fit the UUNI)
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/14595770_10209335479738099_1795700571312942678_n.jpg?oh=d0e9e0b53942d5f112be805b9753a530&oe=58D24061)
This guy just uses aluminum foil as a flame barrier
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/14729305_1191868530851064_450435332387963221_n.jpg?oh=becc88fb81089684c207fe4904e932aa&oe=58A4FC8B)
And this UUNI owner decided to mount a thermometer in the door
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/14925381_10154019422427596_3516669645076709056_n.jpg?oh=aa15222977baaacd215533717324e452&oe=58D535B2)
I doubt I'll ever worry about the door thermometer but the steel and the flame shield/barrier ideas I like!
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I ordered the baking steel, they e-mailed me that they made another run of them. Hopefully I'll have it by the weekend. Can't wait to try it out!
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The first UUni had a heat shield like that. I find that proper flame management and pie rotation eliminated the need for it.
I am interested in your results from the thicker steel. I had good results with the UUni stone but you just need to let it recover a little between pies.
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The first UUni had a heat shield like that. I find that proper flame management and pie rotation eliminated the need for it.
I am interested in your results from the thicker steel. I had good results with the UUni stone but you just need to let it recover a little between pies.
I have had good results with the stone, not great so I figured what the heck. If the Baking Steel people would've actually shipped the steel when they said they did instead of just printing a label and telling me it was shipped, I would've had it for this weekend. Instead, it'll be here Monday so I'll have to find time during the week to use it. Isn't that the way it always goes? LOL
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Got my baking steel in today, now I just need to find the time to make some pizzas!
(https://scontent-mia1-2.xx.fbcdn.net/v/t1.0-9/15095056_10208771024526241_792467950881985255_n.jpg?oh=b827e77835150e9ab2edf85774313958&oe=588C6E18)
(https://scontent-mia1-2.xx.fbcdn.net/v/t1.0-9/15095056_10208771024766247_4587352479836956701_n.jpg?oh=3e253038af13c2db535c6c20156b76d6&oe=5887AA91)
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Alrighty folks. I have made pizzas with the baking steel but I don't want to use that session as my source for the review. The reason being is that I cheated and made the pizzas on parchment paper and took them down on pans and then slid them from the pans into the UUNI. While this makes it easier than making them on the spot, worrying about them sliding or not, it absolutely defeats the whole purpose of getting the steel! After the pizza sets, I shimmy the paper out from under the pizza to let it sit on the steel for browning but it is being robbed of precious time on that steel. So....I will try again tomorrow, going to make some dough today and make pizzas for lunch tomorrow. This time, they will be made on the spot, slid off of the peel and once I get a fair assessment of the steel, I'll report back!
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Getting Hungry! :)
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I have the original Uuni. Muebe fixed me up iwth a battery pack to use it..works great but I solved this problem with a metal pizza peel. just shove it in the Uuni, leave it in and it fits perfectly and the handle does the work for me..very easy to pull out and turn pizza this way and just have to put pizza on cutting board when it's done. It doesn't stick to the peel, very easy to use. just sayin .☆´¯`•.¸¸. ི♥ྀ.
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Good idea Pam! That's one way to solve the problem!
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Alrighty folks. I have made pizzas with the baking steel but I don't want to use that session as my source for the review. The reason being is that I cheated and made the pizzas on parchment paper and took them down on pans and then slid them from the pans into the UUNI. While this makes it easier than making them on the spot, worrying about them sliding or not, it absolutely defeats the whole purpose of getting the steel! After the pizza sets, I shimmy the paper out from under the pizza to let it sit on the steel for browning but it is being robbed of precious time on that steel. So....I will try again tomorrow, going to make some dough today and make pizzas for lunch tomorrow. This time, they will be made on the spot, slid off of the peel and once I get a fair assessment of the steel, I'll report back!
Use enough corn meal in the pan? I find that a fairly liberal amount of cornmeal works like bearings to get the dough moved, and keeps it from sticking pretty well.
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Alrighty folks. I have made pizzas with the baking steel but I don't want to use that session as my source for the review. The reason being is that I cheated and made the pizzas on parchment paper and took them down on pans and then slid them from the pans into the UUNI. While this makes it easier than making them on the spot, worrying about them sliding or not, it absolutely defeats the whole purpose of getting the steel! After the pizza sets, I shimmy the paper out from under the pizza to let it sit on the steel for browning but it is being robbed of precious time on that steel. So....I will try again tomorrow, going to make some dough today and make pizzas for lunch tomorrow. This time, they will be made on the spot, slid off of the peel and once I get a fair assessment of the steel, I'll report back!
Use enough corn meal in the pan? I find that a fairly liberal amount of cornmeal works like bearings to get the dough moved, and keeps it from sticking pretty well.
Yeah, that's what I normally do (semolina) but got lazy.:P
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My dough comes out kinda sticky with the olive ol that I add..so I put it in flour and turn it around then on the peel. I have never needed corn meal. .☆´¯`•.¸¸. ི♥ྀ.
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Well I have got the dough made. I will be making a pie later. I was going to make it for lunch but nachos prevailed. For dinner I will make it. It'll be an unusual pizza, an experimentation of sorts. Stay tuned!
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Ok, test done. There was some good news and some bad. The good is that the steel rocked the house this time. Never using parchment again. The bad news you ask? Well, I made the pizza in the house while the UUNI was getting toasty. By the time I got down to the UUNI and went to slide in the pizza........it put on the dang brakes! It was stuck to the UUNI peel! Made me SO mad, lol! I had dusted the UUNI peel with flour and did a test shimmy but then it still stuck. I had to flip it end over end and add flour and destroy the pretty round pizza I had slapped out but oh well. I eventually got it in there and cooked it, burned the flour on the crust but it was a step in the right direction. I didn't get a crust shot but it had nice leoparding, even with the excessive flour. From now on, I will make them at the UUNI like I did when I first used it and after that I should have it exactly as I want.
Just to cut some of you off at the pass so to speak, I have semolina but didn't use it. I also have cornmeal. Didn't use it either. So, maybe I was asking for it, lol.
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/15267586_10208869984120169_3692630990400221745_n.jpg?oh=dee69714205e3b1eadb69853f591eff0&oe=58D16819)
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Looks great to me!