I absolutely love my Uuni 2S. Takes 10 minutes to heat up to 300C and cooks a pizza in 90 seconds. Here’s a few uuni pizza’s I would definitely recommend giving a go.
I’ve not had much chance to experiment with anything else yet, but I have heard amazing things about steaks, fajitas and fish so will be trying them very soon.
We had a couple of friends over the other day and with a fridge full of leftovers from Christmas I decided that lighting up the uuni and playing with a few pizzas would be a great way to use it up and get everyone involved; particularly the case if you’ve got children – what better way to get them into food and cooking than let them make their own pizza!
The pizza’s all went down brilliantly – I cooked a couple to get everything going and then everyone had a go at their own. Great evening, and the food was fantastic – would recommend every single one of these!
(makes 5 pizzas) I doubled the quantities to make 10 pizzas with great results.
for the dough:
- 500g type ’00’ flour
- 320ml warm water
- 10g salt
- 6g dry yeast
- 2 tbsp olive oil
for the toppings:
- 50g butter
- sprig of rosemary
- passata (or homemade tomato sauce)
- mozzarella (grated)
- pepperoni slices
- smoked ham leftovers, cut up into 1cm chunks
- stuffing (the sage and onion stuffing from our Christmas fattie), toss into a frying pan over a medium high heat with a little oil and stir until browned.
- caramelised red onion chutney
- slices of brie
- slices of goat’s cheese
- chilli oil
- kalamata olives, pipped and halved
Everyone likes their own version of a pizza dough, whether that be sourdough, using ’00’ flour, semolina, polenta it is completely up to you. So far, I’ve settled on the classic pizza dough recipe from the uuni blog. I love the flavour and results that you get from ’00’ flour but am planning to try lots more over the coming months.
to prepare your pizza:
Once your dough is rested and you’ve got all you ingredients ready, light up your uuni, top up with a few scoopfuls of pellets and wait for 10-15 minutes to bring it up to temperature. If you have a laser thermometer you are looking for the stone to be 300C and upwards to cook. I tend to add a couple more scoops of wood as I start making each pizza.
Stretch your dough into a pizza base. Either with your hands or a rolling pin, flatten your dough, keeping it as round as possible. Then, using the tips of your fingers, gently push dough away from the middle towards the edge, spreading it out until you have your desired thickness. If you’re up to it, try spinning the dough to get your perfect pizza!
Add a little flour to the uuni peel, and lay your pizza dough on top. Now you’re ready to add your toppings. I’ve found, that once you’ve added your liquid base you don’t have long before the dough starts to stick and then you have a lot of trouble getting the dough off the peel onto the uuni stone. So, make sure you have all your ingredients to hand, and work carefully but quickly.
For each of the pizzas, once they were prepared and in the uuni, every 20 seconds, I took them out on the peel, turned them 90º and slid them back in. Once all 4 sides had been cooked, they were done.
I cooked 6 different pizzas in this cook. I’ll show all below but obviously you can as creative as you like.
1. Garlic, rosemary and mozzarella:
Warm your butter over a low heat until melted. Crush and slice your garlic and roughly chop your rosemary. Add them to the melted butter and mix. Pour over your pizza dough, making sure it’s evenly spread. Season with a little salt and pepper.
2. Simple pepperoni pizza:
Add a couple of tablespoons of passata to your dough and with the back of a spoon, spread it evenly across your pizza. Leave a couple of cm around for a crust. Sprinkle grated mozzarella across the pizza and lay as much pepperoni as you like on top. Season with a little salt and pepper.
3. Christmas leftovers:
Add a couple of spoonfuls of passata, spread with the back of a spoon and top with a handful of mozzarella. Sprinkle stuffing evenly across the top, and then scatter a few chunks of ham and slices of brie. Season with a little salt and pepper.
4. Spinach, goats cheese, and olives:
Toss a little olive oil over your pizza base. Add a couple of handfuls of spinach evenly. Top with your halved olives, slices of goat’s cheese and a few spoonfuls of passata. Season with a little salt and pepper.
5. Pepperoni (without cheese) with a chilli kick:
Add your slices of pepperoni, top with a handful of spinach, pour a little chilli oil over the top and season with a little salt and pepper.
6. Ham, brie and caramelised onion chutney:
Add a couple of spoonfuls of passata, spread with the back of a spoon and top with a handful of mozzarella. Scatter a few chunks of ham and slices of brie and top with a few half spoonfuls of chutney. Season with a little salt and pepper.