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    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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John Setzler

Round 2 from the Uuni 3

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1 minute ago, ckreef said:

Looking really good. Just the right amount of leoparding (if that's even a word). 

 

 

I used the Uuni dough recipe again and cut the oil amount in half.  They were using 20g of olive oil in a 500g dough recipe.  I cut it down to 10g, but I also cut the entire recipe tonight to a 200g flour recipe so I only used about 4g of oil in it.

 

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3 hours ago, ckreef said:

Looking really good. Just the right amount of leoparding (if that's even a word). 

 

 

Dang it - I know I am going to mess this one up one day and tell someone about cougaring my pizza....  which will probably lead to a rather awkward conversation and explanation afterwards.  I'll be sure to tell you all about it when it happens...

 

Great looking pizzas, John.  I'm going to have to ban myself from watching any more videos.  I was on team Uuni early on and talked myself out of it with the Blackstone...  trying hard to resist the urge.....  

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SECOND TIME using the Uuni. Sheesh. I am SO not posting my pizzas! There is NO WAY I will be able to produce a pizza that amazing looking on my second try! John, you're an amazing cook. I can't wait to get my Uuni!!! (Even if they will be misshapen and not nearly as photogenic as yours.) Those pizzas look fabulous!

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33 minutes ago, Slowdown said:

SECOND TIME using the Uuni. Sheesh. I am SO not posting my pizzas! There is NO WAY I will be able to produce a pizza that amazing looking on my second try! John, you're an amazing cook. I can't wait to get my Uuni!!! (Even if they will be misshapen and not nearly as photogenic as yours.) Those pizzas look fabulous!

 

I know from doing Neapolitan style pizza on my Blackstone you need the right dough and you need to be Johnny on the spot. At those high temps pizza goes from done to burnt in literally about 15 seconds. 

 

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