013/18 – Uuni 2s Gas:
Many thanks to Uuni for sending me the Gas attachment to have a play with. I will write up a more detailed review once I have used it a few more times.
I wanted to test it on the Uuni 2s first so attached the gas unit on the back by screwing the unit to the back of the pizza oven with the 2 screws and allen key provided. Very quick, very easy probably less than a minute to attach it. The hose to the regulator was harder to get right on fully but I dropped it in boiling water to soften the wiggled it up as far as possible! It runs on Patio Gas, I got an 11kg Filled Cylinder delivered for £53 from Gas Deal.
I turned on the gas and it fired into life!
As I was using gas for the first time I didn’t cold prove the dough – the method was similar to this one:
|Molino Grassi 00 flour
|106.2g Boiling / 193.8g Cold Tap – Combined Temp: 38c
|Maldon Sea Salt
|Saf-Levure Dry yeast
|Left for 10m after added to the water. Water temp dropped to 33c
The dough was mixed on speed 1 for 12 minutes then put into the 6L container from Amazon with the lid left on. This was kept inside for 2h30m:
The dough weighed 830g so I split it into 5 dough balls weighing 166g each and placed them in the Pizza Dough trays I got from Amazon.
The dough balls were left for 2 hours at room temperature with a lid on.
Pizza topping tonight was Organic Pork Salami with Fennel from the wonderful Peelham Farm – I was given this after attending a cracking butchery course the weekend before. Great people delivering top quality meat, cured meats and charcuterie. I had quite a few slices of this Salami whilst I was cooking the pizzas and it was fantastic!
The Pizza Oven was fired up on max power. I had a bit of a play to see how to reach top temperature on the stone:
|Powered up – Door off, Chimney Cap off
|Door off, Chimney Cap on
|Door on, Chimney Cap off
|Door propped slightly, Cap off
|Door off, Cap on
The maximum temp I could get the stone to on the Uuni 2s using gas was 420c so a fair bit lower than the 550c I normally get with pellets.
The dough was very stretchy, very easy to shape. Felt like the best dough so far. I stuck the first pizza in.
Bit of charring on this one, as I went to take the pizza out I lifted it up and it hit the flames. You don’t get that with pellets as the flames drop once you take the door off, lesson number 1!
I managed it again on pizza #2! There was no gap between #1 and #2, the stone was at 420c as soon as I checked it.
I had learnt my lesson on pizza #3. No wait between pizzas again, straight on.
Pizza #4 was pretty good.
Pizza #5 was pretty good too.
It was really interesting cooking on gas. It was a lot easier than pellets as the flames just run and you get to temp then pretty much leave it but maintain that same temperature. This leaves you able to focus on just building the pizzas and cooking them without having to maintain the fire and temperature.
I usually cook at 550c on pellets so 420c is quite a reduction in temperature. I couldn’t find any way to get the stone hotter even trying different combinations. As a result the pizzas were more baked than wood fired. You can see in the pictures the crust looks more like it’s been in a domestic oven rather than a pizza oven. There is no leoparding around the edge and underneath wasn’t overly fired either.
Don’t get me wrong, these pizzas are still a hundred times better than you can cook indoors or on a BBQ but I have made better ones using pellets. If you were cooking for loads of folk or just needed a hassle free cook the gas would be fine but I currently still prefer pellets. I am going to play with it a bit more to see if I can hit 500c or hopefully even 550c!