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Author Topic: Uuni Pro Journey Continues  (Read 1767 times)

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Offline chicagoGuy

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Re: Uuni Pro Journey Continues
« Reply #20 on: January 15, 2018, 02:06:37 PM »
nice oven. i might have gotten that if it was available when i was still shopping.

My bad, I meant to say coal [not charcoal] won't work in a WFO.

specifically what kind of coal (not charcoal) are you guys talking about?
i always assumed that when people wrote coal in cooking contexts, they actually meant charcoal 100% of the time.

is there a (purified?) coal people use for cooking that is not toxic/noxious?

Offline TXCraig1

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Re: Uuni Pro Journey Continues
« Reply #21 on: January 15, 2018, 04:31:17 PM »
Coal fired ovens burn regular anthracite coal - same as you would use in a furnace.

It won't work in a wood fired oven because it requires air blown up from below the pile.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline jizza23

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Re: Uuni Pro Journey Continues
« Reply #22 on: January 28, 2018, 12:08:02 AM »
Here we go, boys. More Uuni Pro!

Offline thezaman

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Re: Uuni Pro Journey Continues
« Reply #23 on: January 28, 2018, 11:57:12 AM »
 beautiful pizzas!!! what was your wood charcoal method?

Offline jizza23

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Re: Uuni Pro Journey Continues
« Reply #24 on: January 28, 2018, 12:01:19 PM »
beautiful pizzas!!! what was your wood charcoal method?
Got a hot bed of coals ripping, and then put wood on top to burn hotter. I made one marghareta early for the kids, then just let the coals sit a bit. When I was ready for next pie, put another piece of wood on while I opened the dough and dressed. That way the oven kicks from 750-800 to 950+.

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Offline thezaman

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Re: Uuni Pro Journey Continues
« Reply #25 on: January 28, 2018, 05:27:35 PM »
thanks,seems coal wood is easier to use then pellets and the results are more consistent

Offline jizza23

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Re: Uuni Pro Journey Continues
« Reply #26 on: Yesterday at 09:51:45 PM »
Tonight was the first successful execution of naturally leavained Napoli pizza dough. Did Craig's 12/12 bulk/ball room temp ferment, and here we are. Happy with this.

Offline thezaman

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Re: Uuni Pro Journey Continues
« Reply #27 on: Yesterday at 10:29:45 PM »
that looks really good. do you use caputo flour? did you build your starter or buy it? the pro is nice well built oven.

Offline jizza23

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Re: Uuni Pro Journey Continues
« Reply #28 on: Yesterday at 10:58:54 PM »
that looks really good. do you use caputo flour? did you build your starter or buy it? the pro is nice well built oven.
Caputo, yes. Built my own starter. Had it for about three years and make amazing sourdough. Uuni Pro is awesome

Offline TXCraig1

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Re: Uuni Pro Journey Continues
« Reply #29 on: Today at 07:15:23 PM »
I really like what I see in those pies!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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