BEST SMALLEST PIZZA OVEN "VIDEO REVIEW"

VIDEO RECENSIONE FORNO A LEGNA E GAS PER CASA
In questo video vi dimostro tutti gli step come questo modello uuni pro cuoce la mia pizza
questa e' la mia VIDEO RECENZIONE di questo prodotto
Per info su video recenzione mandatemi una mail a [e-mail]
-------------Here are all the direct links for these products:---------------------
FROM AMAZON
UUNI PRO OVEN: amzn.to/2yCzswT
UUNI PRO WITH GAS OPTION :amzn.to/2D6tloi
PEEL UUNI :amzn.to/2D6tmZo
DIRECT WEB SITE LINK
WEB PAGE: ooni.com
OVEN: ooni.com/produ...
GAS OPTION: ooni.com/produ....
Per info su video recenzione mandatemi una mail a [e-mail]
393/5000
VIDEO REVIEW ABOUT THE LITTLE WOOD TO COOK NEAPOLITAN PIZZA
In this video I show you all the steps to assemble this oven that has two options Gas and Wood
next week you will find the new video of how this oven will bake the real Neapolitan pizza
this is my VIDEO REVIEW of this product
For info on video recording send me an email to [e-mail]
spanish
CÓMO CONSTRUIR EL PEQUEÑO MADERA Y EL HORNO DE GAS
En este video les muestro todos los pasos para ensamblar este horno que tiene dos opciones: Gas y Madera.
La próxima semana encontrarás el nuevo video de cómo este horno horneará la verdadera pizza napolitana.
Este es mi video reciente de este producto.
Para obtener información sobre la grabación de video, envíeme un correo electrónico a [e-mail]
best pizza oven for indoor and for the real pizza napoletana
--------------------------- here links of my social media:---------------------------------
INSTAGRAM: / vitoiacopelli
FACEBOOK: www.facebook.c..."
MY pizzeria WWW.PIZZAPROVA.COM
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
Music: www.bensound.co...

[@Drchangerx]

Thank you for the demonstration. I bought an Uuni Pro after watching your demo. The instructions say to not use the temp guage and glass-windowed door while using the gas attachment. I noticed that you did use them and was wondering is you had any problems. Thanks for all your videos. They are very helpful

[@bienneal5171]

How much you buy?

[@originalchannel321]

I use the Ooni Pro with lump charcoal and I installed a custom flame guard using the Char-Broil burner guards and bending them straight. It lets the oven cook at 400-700° without direct flame and ensures the pizza doesn’t burn. It’s mainly for more American/NY style pies, but can be removed for Neapolitan pizza. The gas burner works good, but I’m still trying to figure out the best way to use it. Also, the pizza door only allows for 15” pizza, and in order to make 16” pizza you have to use the regular door, and make sure your pizza is exactly 16” or else it will hit the sides of the oven opening. This oven makes awesome coal fired pies too. The flame guard works amazing. Don’t keep the door on with the gas, and I wouldn’t use this indoors. Gas should never be used indoors, but if you really had to use wood indoors, you have to have proper ventilation with the chimney.

[@TheMagicboomerang]

i love the Ooni pro too - but when using it with gas, the ventilation should be double closed and the pizza door makes the best result

[@carnivaldk959]

I'm doing it the way you says :) next i'll try his way :)

[@krehbein]

This is a great little oven, but I just bought and used the ooni karu for $329 vs $599 for the pro. I’m 99% sure you can get the same results (really good pizza!) What you give up with the karu is smaller size and the gas option is a $89 add on.

[@Dustwheel]

Maestro, il mio amico! Excellent review, you are absolutely right. I have owned the Uuni 3 for a year and everyone thinks I'm a maestro! You have been a big help in making me a better pizzaiolo. Grazie mille, ciao.

[@Got2EatPizza]

I use both the Uuni 3 and Pro for Pizza Vids - they are both 👍.

[@burning_buddha]

What is the main difference? Which one would you recommend?

[@cpizani]

Vito, for safety the gas burner manual states or recommends to only use the open pizza door with the chimney vent and ceiling vent closed during operation. It's probably that in the event the flame goes out, the oven doesn't fill with gas and ignites like a bomb. Be careful!

[@cpizani]

I cooked with my OONI Pro last week and it was fantastic.

[@toiletpapermatters698]

the reason is CO poising. I dont dare using my uuni 3 inside

[@vitoiacopelli]

Chris Pizani what you actually mean exactly ? the oven even even if is all close up the top hood is open for the pressure to go out Maybe you didn’t notice it Mm or probably I didn’t really understand your message I’m sorry

[@wormhole331]

@@vitoiacopelli with gas you're supposed to close the roof vent and the chimney vent (there's 2 vents on the uni pro) and put on the other door that had the opening for the pizza. It actually heats up the oven faster that way too. I cooked a pizza today on it with gas and my stone was at 850 degrees F in 20 Minutes in the recommended configuration. Instead of the heat going straight out the chimney it fills up the oven more and comes out the opening of the open door (one without window)

[@jackpast]

vito iacopelli Maestro, are you in your pizzeria with your vent fans on?

[@croucierart]

Love your enthusiasm.. but where did you get the ooni pro that comes with gloves , gas attachment and infra red thermometer? I cant find that anywhere . Ooni is expensive because it makes you pay more for oven then it makes you buy the gas attachment. Where did you get your bundle?

[@Manhattan264]

Man, i m french and when you Say "voilà" it reminds me when i Say "ciao" and that italians and french are surely the most similar people in the World and only one country for centuries

[@zepafra]

Very nice comment indeed, I would add the spanish brothers as well. We should remind the european shared history more often, especially for the big old latin countries (Portugal+Spain+France+Italy)

[@Manhattan264]

@@zepafra i have family and Friends in all of them

[@Manhattan264]

@@zepafra to be precise, i d Say spanish and portugese are brothers, italians and french are brothers too and their cousins. Rest of Europe are neighbours. I live near Germany and i dont feel close to them. I m pretty sure they prefer poland and nederlands so it s ok.

[@sweejus17]

Vito , Vito , Vito... You always know what u r exactly doing ! King of the Pizzas

[@damnright4]

Excellent crisp on the bottom and really good char on the crust...Bravo!!

[@jasonwaggoner548]

Dude you are the man! Thank you for making these videos!

[@dietcoke9536]

Just bought mine yesterday It strictly says that this door (with the glass attachment) should not be used with the gas option!!

[@pgianola]

I was also thrown off a bit by the use of the glass door! I mean, the whole point of using the open door is to be able to rotate the pizza. Using the glass door defeats this whole purpose!

[@showproja]

That's probably due to possible buildup of gas if the flame goes out.

[@showproja]

@@pgianola I hate the door. It looks pretty awkward. You have to take it off and set it somewhere, then launch the pizza, and then put it back on. Then you have to take it off again and set it somewhere, rotate the pizza, and then put it back on. Then you have to take it off, set it somewhere, and remove the pie. Don't forget to put the door back on!

[@RomeoHotel26PPG]

@@showproja simple leave it off then , youll still get an awesome pizza!

[@originalchannel321]

I use the pizza door that has a fixed small opening. It holds in heat beautifully.

[@rossorlandi5173]

Pre Eat the oven!? 😂👍 Love Vito when he mixes Italian/ English,reminds me of the Godfather movies!🇮🇹🇺🇸👏👍. Love watching him make pizza,real passion.Bravo Vito! Sono un emigrante Italiano che risiede in Irlanda, e guardo I tuoi KZbin videos con passione! Will be buying an Onni soon!😊💪🇮🇹

[@clixbits]

Great video Vito, I just love your enthusiasm it's infectious. Looks like Uuni is numero uno.

[@vitoiacopelli]

clixbits it is

[@jaxxbrat2634]

Yes 👍 👍

[@Jake63.]

I used to have the Uuni 3 but it wasn't very good. Maybe the Pro is much better. I had to switch to a real wood fired oven. We actually have a pizza party tomorrow :D

[@jesusvalle3503]

Brodie I have a wood pizza party oven 70 x 70 cm. it's better much better u can cook 2 pizzas at a time in 1 1/2 minutes

[@toiletpapermatters698]

did you try uuni 3 gas oven?

[@Jake63.]

@@toiletpapermatters698 No, I didn't put any more money into it

[@ganakil]

uuni 3 work very well with pellet or wood less with gas

[@mrdilligaf1968]

Vito , I wear welding gloves all the time. The biggest problem is the price of these things. In Australia they are up to $1800 for that type of oven. We get ripped off big time here. I'm a welder fabricator and can build a unit for a fraction of their price . Less than $300

[@sspicer3279]

Hey Vito - I love your videos. Awesome passion for Neapolitan pizza - thank you for sharing! I’m still learning how to make the perfect pizza and your videos certainly help. I also got the UUNI Pro recently, but I’m still dialing it in. Looks like you figured it out. I’m using chunk coal and wood - I’m looking forward to seeing you use the same. I noticed you had the chamber temperature at 450 degrees Celsius. What is the recommended temperature of the chamber & floor for Neapolitan pizza? With wood fire, I get the UUNI Pro up to 500 degrees Celsius and more, and I find that the bottom of the pizza burns quickly - especially with the 2nd, 3rd, 4th, … pizza. I’m thinking the floor of the oven is too hot and I need to figure out how to cool it down while keeping the chamber hot. Maybe it’s another cause, like too much flour on the bottom of the pizza so it comes off the peel more easily. I’ve only tried the UUNI once, so I’m still figuring it out. Any advice, or even better, a video would be appreciated. For those who feel the UUNI is flimsy, or having 3 legs is a problem, or are wanting a comparison to the Roccbox, I would say this. The UUNI is very well constructed and 3 legs is not a problem - very sturdy. It’s bigger than the Roccbox - can accommodate pizza up to 16” - which is why I went with the UUNI. The Roccbox gets great reviews too, looks like an awesome unit, goes for the same price, but only handles 11” pizza (at least that was the maximum pizza size for the model I was considering). That was too small for my taste, but Roccbox definitely looks like a good unit.

[@SolarMusicZ]

I clicked on the pizza > the video paused

[@luckyluckgameplay]

I have the same and now I do not know how this film ends...

[@maurolimaok]

Great, great, great channel. Thanks for the videos. Home someday I could do a lot of it here in Brazil! Again, thanks for the inspiration!

[@perhartmannpetersen6658]

hi vito, love your channel, but here you show something that you must never do. Never turn on a gas or stove oven without the hob to the outside. The fuel emits carbon monoxide, which at worst can be lethal. Although you cannot see or smell it, carbon monoxide can be developed from the grill for up to 24 hours. BR Per

[@juansebastianmaldonado948]

Could you to do a tutorial to build this oven? Greetings from an argentine living in Lima Perú

[@lovo356]

ya lo hizo, busca en su canal

[@laurentsrey8711]

Awesome. I got the gozney roccbox and very happy about it. a bit less metal feel to it. less big too. Theses pizza oven are so nice !

[@kevindu3]

I bought this oven because of this video. Can't get it to look like your pizza yet, but oven works great. really good purchase,

[@valentinewickramasinghe5752]

where did you buy it? can I buy it in srilanka

[@mitchellholcomb766]

I love your u tube Channel very happy that you came on here I make good pizza doe now thank you

[@lenny108]

Looks almost good but there has to be a thin crust also on the cheese, the cheese also making bubbles

[@dinnertimedonna5115]

😂😂😂😂😂 pms with those sound effects!!! Fantastic.

[@Facilesify]

The contrast bewtween his pizza skills and terrible audio setting is pretty amusing.

[@RedsBBQandPizzeria]

Love it my brotha!! I am a HUGE believe in the Napoleon style pizza! Would you suggest to get certified as a VPN here in US or go to Italy? New subscriber to your channel and LOVE your techniques and recipes!! I do all kinds of videos too, for BBQ and Pizza as well as Brazilian BBQ

[@pavesefishing8569]

Unless you are inside of a large restaurant or place with tons of ventilation do not use this or any similar oven indoors it’s extremely dangerous.

[@jurriaanbalhuizen]

Great review! Ciao from Holland...hope you will test the smaller Ooni ovens too.

[@maximepoint8215]

Ciao Vito ! Bella pizza ! Perfetto. E un buon fourno ! Grazie

[@bharatindia8956]

You are a Maestro! for sure! God Bless you with greater heights!

[@carloa360gradi5]

Vito l'ultimo restailing del uunj mi piace ma se il forno le parete esterne scottano significa che non è coinbendato, quindi pericoloso , e questo inconveniente fa si che la temperatura interna scende di parecchio , deve ancora lavorarci su l'azienda !

[@francescobinotto9954]

Ciao Vito,ma posso lasciare il coperchio aperto??? E la levette della canna fumaria come la devo mettere?? Sempre aperta??? Sei un grande 😜😜

[@carbonstore385]

Vito, First of all I would like to thank you for all your videos. You helped me a lot. Second, I’m having a little problem with my pizzas. Sometimes I cook pizzas for my family and I use a wood oven. The problem is, the first pizzas cooks as you show in your videos, but during the time the botton side of the pizzas don’t cook very well (only the botton side). What can I do to maintain the botton side of lasts pizzas as cooked as the firsts? Best regards, Luis

[@schluuu]

Carbon Store how big is your cooking surface? If you have only place for one pizza, then the stone needs time to heat up again on that spot. With every pizza you cook you take heat from that space where you put your pizza. If you notice your bottom isn't cooking properly you might just give your oven a bit time in-between to heat up again 👍🏼

[@carbonstore385]

​@@schluuu My oven has 1 meter inside diameter (more or less). Yes, sometimes I change the side of the wood (left to right or right to left) but it demand a lot of work. I will try to change the cook spot for each pizza. Thanks for your help.

[@derekcamilleri]

Nice. Can you review with wood/lump charcoal next?

[@syedshufkatali6585]

your links are not working to shop these ovens with gas option.

[@davidkohama]

Maestrooo!!!! Saludos desde Argentina!!!! Fuerte abrazo!!

[@ericcif68]

I've been eyeing that oven, it looks nice. You need to review the breville Pizzaiolo. I just got one and it works well. Gets to 750 degrees and is the first countertop oven to do so.

[@showproja]

I recommend the Monogram Pizza Oven, for those with more money than they know what to do with. kzbin.info/www/bejne/jaXOqYOCrtOSp8U

[@wortspielsucht]

Grazie mille per Review!

[@davidviner4932]

Great video, but does gas fired taste the same as say hickory wood?

[@NeilSpoonhower]

I have the UUNI 2 (wood pellet) and heats up much quicker...stone is at 850 in 15 min....

[@lechat1476]

Vito, i'm sure you could make a great pizza with just a lighter !

[@edwinparada6259]

Hi vito, I have seen your videos since some months, hope one day I can eats some of your Neapolitan pizza! Because of you, (you motivated me ) I’m trying to star a business of Neapolitan style pizza, just bought one of this but it’s called: Roccbox by Gozney. Yesterday arrived here in my home in Mexico. Would you recommend it too??? Need YOUR opinion!!!!!!! Thanks for your videos!

[@salvatoredalessandro3688]

Maestro cottura perfetta è un parolone.. sotto è bruciata! Forse abbassare un peletto la temperatura sarebbe il caso.

[@vitoiacopelli]

salvatore d'alessandro certo ma questa era la prima pizza di sempre

[@salvatoredalessandro3688]

@@vitoiacopelli bene...cmq veramente bella e bravo!

[@giantesta2798]

vito iacopelli puoi dare una ricetta di pasta per questo forno. Per favore, da 2 a 4 impasti

[@Livi792]

which dough recipe did you use for the UUNI?

[@gianpietroprevitali7103]

Ciao Maestro .. come al solito grandissimo video con la tua simpatia che ne fa la differenza :-). Volevo solo sapere la tua opinione riguardo al forno roccbox quando hai tempo. Poi quanto gas consuma uuni dopo circa due ore diciamo?

[@ajcollection2091]

Amazing oven

[@suzyreis3331]

Que vontade de comer essa pizza aqui, agoraaa, o q resta? Ficar com água na boca

[@chriscabel8924]

Another great video Vito but would you actually use it in your home to cook pizzas inside the house being that it gets so hot I see that you have it set up at your restaurant or would you be safer using it outdoors with the gas can't wait for your follow-up video using the wood cuz that does give the pizza different flavor from the wood correct

[@originalchannel321]

Chris Cabel ya I wouldn’t use this indoors. I always wonder if wood is really giving pizza a different flavor. It’s been debated. Since Neapolitan pizza cooks around 1-2 min, I don’t think you’d taste the wood nearly as much as smoked meat for 4+ hours. I use mostly wood however, but I never really notice a taste difference. Now, with my propane grill I notice a huge difference in flavor compared to say an oven or just a cast iron pan. I believe it’s due to either the flame or the high heat caramelizing the meat and smoking inside grill. If you further compare a pellet grill to a propane grill for cooks of 10 min or less, both have a flame, but pellet grills don’t get as hot as some propane grills, but I wonder if the wood pellets would make a difference in a short amount of time. I’ve never done a side by side comparison for short time cooking. Does anyone know exactly why cooking with a flame inside of a grill imparts flavor without any wood or smoke from wood?

[@andrewborgcardona6574]

Ciao Vito, thank you for teaching us to be experts. You should try the surriento from edil planet forni. E una bomba

[@isramsl]

Bravo👏

[@josephbaumann292]

Grazie mille, Vito!

[@ertugrularanc1459]

Do you have any idea about roccbox and have you ever find a oppurtunity using roccbox.if you use before can you share your experience about it with us. Thank you

[@lolobeuc5776]

Hello i’m french and i like Tom have this one it’s perfect.... good job!!!!👍

[@mikahel2107]

delle due, una: o e' isolato o scotta! e' evidente che se scotta sopra, non e' ben isolato. Ho cercato anche sul sito i dettagli delle misure, ma non li ho trovati, da quel che vedo potrebbe essere utilizzato anche per fare il pane, cioè` la camera di combustione ha un'altezza accettabile, e' così?

[@indiosonorense257]

tengo dos preguntas si se puede cuántas pizzas le caben al horno y cuanto cuesta?? muchas gracias

[@webtheweb]

Una pizza de 15" pulgadas. Ahorita estan a 650 dolares con 3 mesea de espera

[@Famo59]

Hi Vito..🍕🍕🍕 I am back home now and will post my video on my pizza 🍕 I made in America.. On question is..with your heat gun what was the temperature of the bricks before you placed the pizza 🍕 on the bricks. Cheers Tony 🤓🍕🍷

[@tonysalazar1475]

have you tried rockbox

[@kevinchavez4347]

I’ve owned a Roccbox for just about a year. I love mine. My only complaint is the wood firebox is a bit small. Not meant for sustained cooking. The Uuni is larger. It has more varieties for fuel. Roccbox isn’t recommended for charcoal, wood or lump charcoal. I wish it was larger and you could use more types of fuel. I have no complaint other than that. It’s beautiful. Works wonderfully well. Fish, pizza, vegetables... I have tried a wide variety of dishes and items. I’m currently looking at purchasing an Uuni. For the reasons I listed. I wanted to have a wood fired oven and although it’s good, Roccbox could be better. Still love it and have no regrets. But I think the Uuni looks like it might be a better option for those who Really want the oven to cook more than just a pizza.

[@from00the00south]

Please make pizza on conventional electric oven

[@EM-cz4rd]

Doesn’t get hot enough for a good Neapolitan pizza. You need upwards of 800F or 900F. Conventional oven usually max out at 500F or 550F

[@jean-lucizzo3309]

Bonsoir j'adore vos vidéos, mais je ne parles n'y l'ITALIEN, n'y l'ANGLAIS donc je me fis aux images mais pas facile

[@vingenzo86]

Salut je parle un peu francaise. moi aussi j adore les video du mètre Iacopelli si t as besoin de un petite coup pouce pour comprendre quelque détaillé je peut te traduire😉

[@jean-lucizzo3309]

@@vingenzo86 Merci beaucoup je ferais appel à toi si besoin , je participe au mois de Mars à la finale du championnat de France de pizza, j'ai demander au maire Icopelli si il avait un petit conseil pour avoir une belle corniche

[@vingenzo86]

@@jean-lucizzo3309 D accord moi je regarde les video comment amateur. Je suis tombé sur un video de mètre Icopelli s appelle canotto style meme si j ai entendu dire que la vrai pizza napolitaine le ``cornicione''' ill est pas trop grands et pas trop petite... Bon courage pour ton championnat pizza

[@jean-lucizzo3309]

@@vingenzo86 merci beaucoup

[@chameeraranaweera5187]

May I know Sir where could I buy this pizza oven? I heartily appreciate your feedback. Thank you so much.

[@leviathan19]

ooni.com

[@leviathan19]

they changed couple of years ago the name from Uuni to Ooni, same company same ovens great people

[@MrRodut]

Hi Vito , do you know the perfect temperature for electric oven ? I mean electric profesional oven , not the one in the house ! Thank you , good luck with everithing that you do !

[@originalchannel321]

MrRodut Pizzeria Regina has some of their electric ovens set to 485°.

[@MrRodut]

@@originalchannel321 thanks , i have an electric oven , if i set it more than 350 the pizza it burns

[@originalchannel321]

MrRodut sry that’s 485F not C

[@valentinewickramasinghe5752]

is it available in srilanka? what is the pizza stone made of

[@digidigoza8596]

What you think about Glowen Oven, which one is better?

[@aqaratenaaqarleban4724]

thanks for this pizza Oven how can we order and to have one could bake up to two + pizza and what temperature required for baking pizza at home by electric oven

[@dirkdiggler9482]

Wtf?? He's not even going to taste test it, or at least cut into it so we can see what kind of bake it got??

[@foodpimpz9086]

How is it the best? What other ovens did you test? Compensated endorsement?

[@DanielLopez-ob9jz]

Best SMALL pizza oven, it isn't the best period.

[@Clovhis]

45 minutes to pre-heat? That's insane.

[@pizzababbo]

Ciao Vito, bel video :) I just bought a Roccbox from Gozney. Try it and do a video on that one too!

[@Luisfelesan]

I'm also building mine: if you can help me with your subscription to the channel: https: //kzbin.info/www/bejne/ZpyWemN_etKIh6c

[@fablan3308]

It does look like a nice looking oven do you think you could do one after another pizza if you had a party

[@esjzod]

Cant wait to try Mine - I think maybe roxbox may be better in production but cost more and not as cool of look

[@AndrewMcSpadden]

Make a video about how to use the pizza turner like a pro!

[@viszlaymark]

user manual says not to use this door with gas

[@brahim9380]

Please tell us how to make dough using Caputo 00 flour

[@fablan3308]

Please can you try the roccbox pizza oven

[@ricardos312]

Maestro what do you think about the rockbox oven?

[@BBBYpsi]

Where can you get that pizza peel you used to rotate the pizza?

[@savinoizzi6971]

Bravo Vito.. E un forno piccolo ma lavora bene 😀👍

[@roheljuarez7456]

Vito una pregunta tú compraste el quemador de gas separado o ya venía incluído con el horno

[@2009Nefi]

Hey Vito.. Question. Would you recomend this Oven for a small business...

[@NER01996]

No ... you can only make one at once

[@md.shorifulislam8366]

Great Man !!

[@MrKalelakaSuperman]

Looks like you are inside your restaurant, does this oven works good indoors? I thought it was made just for outdoors.

[@cnosnevets1]

Vito, do you recommend using this oven to start a small pizza business.? This business would be in central america so there are fewer resturant laws there vs, usa. Thanks!

[@Stafernisy]

How is it compared to the roccbox if you know?

[@sockeyetrout8143]

GAS IS NOT PROPANE. IS THE GAS FOR LOW PRESSURE GAS OR HIGH PRESSURE PROPANE. THIS IS SOLD OUT AT AMAZON. THEY SAY THEY DONT KNOW IF THEY WILL GET ANY MORE INTO STOCK. YOU NEED TO GET THEM MORE TO SELL. HAHAHAHA. VITO YOU ARE SUCH GOOD SALESMAN YOU SOLD AMAZON OUT. NONE IN STOCK...KEEP SMILING VITO WE ALL LOVE YOUR SMILE. DO YOU EVER EAT ANYTHING BESIDES PIZZA. HAHAHA. DONT ANSWER THAT. HAHAHA.

[@tottof29]

Vito... Straight forward... Roocbox or ooni pro... Gas option?

[@shlomovenezia101]

Oven seems flimsy & that door would drive me pazzo...che dice? ciao bello

[@originalchannel321]

Shlomo Venezia the oven is pretty sturdy, but I guess the chimney could be a bit flimsy. It never comes off, but it would bend for excessive force. The oven door can be a pain, but works pretty well and can be customized with a hinge (although it’s a pain to have to do that).

[@craigyale2623]

You get what you pay for. That is an awsome little pizza oven. Thanks for making it. I’m going to design a really nice one. Using yours as my starting point. Because yes everyone could make anything better if they are not lazy. This new generation that wants to sit around playing video and not work. Wow. But they sure know how to fix the problems of the world.

[@mr915764]

Did you reviewed optima electra napoli? I have bought one and try to make the best pizza as I can.

[@Ibodnano]

do some comparison with kettlepizza insert on weber charcoal grill?

[@williamsreinoso92]

Hola amigo dónde puedo conseguir un horno asi

[@brahim9380]

Please do a pizza with woodfire

[@Balilello]

Bel forno, la pizza non si macula tantissimo, però sotto è nu poc appicciat secondo me cambiando biscotto mettendo quello Saputo migliora tantissimo, Vito che fine gli hai fatto fare a questo forno?!

[@jeanclaretuazon817]

How much is the oven uuni..in dollars

[@Andratos95]

Per un principiante totale, pensi sia meglio questo, o il nuovo Ooni Koda a gas?

[@Pablo-vr8sv]

Andratos95 ...Ooni Koda a gas credo costi molto meno e le pizze escono bene. Vai a gas comunque...

[@luisroiz7229]

Que buena pinta

[@user-se7qw6hr2p]

vito, i wonder uuni pro can make how many pizza in best quality. i have uuni 2s such as your previous video also, i used in School festival catering but make from that 3,4 pizza, stone is get cold then bottom is white. can you test it? it will be interest you to thx!

[@niccic2267]

ciao! secondo te quali vantggi svantaggi ha .se confrontare con forno eleteico? grazie

[@lancebrown8823]

1 hr to heat the stone. Go through some propane fast.

[@NYSESTRA]

It only gets up to 500 degrees?