George Scott
Well-Known Member
- Joined
- Feb 1, 2016
- Messages
- 1,203
Recently pick up this Uuni 3 pizza oven. This thing is awesome. Burns wood pellets and gets up to 900 degrees in 10 minutes!
I love making dough. I used to make bread all the time, even ground my own wheat. Now that I've cut out almost all bread from my diet, I will only be making pizza once a week at the mostI love my Uuni 3. You'll get the hang of ot over time...the trick is to keep feeding the hopper. Making the dough is an art unto itself.
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Nice!
I think Mr. Roberti has something like that.
We use our Green Egg to cook our pizzas when we aren’t feeling lazy. Nothing like cooking pie in less than two minutes under high heat. Can’t beat the flavor!
I just got a Kamado Joe. Any recipe or tips you can share? Thank you.
Best,
Joe
Funny, the recipe I use (found elsewhere) is identical to the one you posted and I LOVE it! I'm going to have to make it soon....Get a good/thick pizza stone. I don’t know about Kamado Joe, but The Egg has a Conveegtor spacer between the grill grate and the pizza stone so the full heat fury of the coals is less prone to burn your crust. I still recommend dusting your stone with cornmeal to keep the dough from sticking.
I like to use Bobby Flay’s recipe for my crust using bread flour here: https://www.google.com/amp/www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714.amp
Toppings and sauces you just need to experiment.
Thank you!Get a good/thick pizza stone. I don’t know about Kamado Joe, but The Egg has a Conveegtor spacer between the grill grate and the pizza stone so the full heat fury of the coals is less prone to burn your crust. I still recommend dusting your stone with cornmeal to keep the dough from sticking.
I like to use Bobby Flay’s recipe for my crust using bread flour here: https://www.google.com/amp/www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714.amp
Toppings and sauces you just need to experiment.