Uuni 3 Review - Long - same as the Ooni 3

Learn how to make tasty backyard pizza with the Uuni 3 pizza oven, which is now called the Ooni 3 after the name change. This video will tell you everything you need to know to get started using the Ooni 3 Pizza oven and point you in the right direction with pizza dough recipes as well.
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[@Aurora_Tom_Renton]

You fill the tray then, gradually fill the hopper, adding to many pellets to the hopper, doesn’t allow the fire to burn properly and burn your pizza more often. Great video and thx for sharing.

[@colonelJ77]

i bought one of these today for 20 bucks at a local garage sale....so excited to start making pizza!!!!

[@Searedandsmoked]

nice buy for $20... can't lose on that

[@markduckmanton4227]

I have the uuni 2 for about 2yrs now: Always source eco non additive pellets/ a little BBQ starter gel,keep the door closed Wait at least 20mins before putting pizza/food in, there should be NO or very little smoke prior to cooking...keep close eye on the hopper level make sure it doesn't run low I do 1min per side/ turn Definitely use Italian 00 flour in the dough base I've had my family/friends/children all making their own pizzas all the toppings set up on a table. We've had loads of fun and very tasty pizza! I have just ordered the square pizza stone to crisp up the pizza base as this is the only draw back with the uuni 2/s It's very good for cooking prawns in garlic/chilli butter with pizza blanca Great video,informative and fun Cheers from the UK

[@Searedandsmoked]

Thanks for your thoughts. So, when you say eco non additive pellets... you are referring to Uuni's pellet, right? Just curious if you are using something else. Thanks

[@markduckmanton4227]

Seared and Smoked Hi, I buy Uuni pellets from wildstoves.co.uk . They guarantee no glues/additives/bindings in the pellets i.e.: 100% eco friendly and you won't inadvertently poison your guests. John Lewis online sell the dedicated uuni pellets also.Both are much quicker to deliver. Next time I have a pizza party I will get my son to GoPro the pizza cooking. I get my friend who's Italian to roll out the pizza bases...he's great at it,must be in the genes! All the best from England

[@ronbarry8542]

Thanks for the long video! I was a little freaked out by the early burnt pizzas (sugar in the dough?), as I've been using the Uuni and other ways to cook wood-fired pizzas for years, and I've never burnt a bottom on an Uuni. Whether homemade dough, Trader Joe's or even doughballs straight from Chris Bianco (lucky to be a friend), the Uuni is awesome and I can get pizza after pizza at just the right balance on top and bottom. The Uuni isn't a substitute for a full hearth oven, but it's pretty damn awesome. Thanks again for the effort in the review.

[@wcpportfolio]

Thanks for the in depth review and assembly. Also taking the time out to throw a few pizzas in there also, so that others like me can see how the fire can be managed and how the pizza reacts to the oven at different times and temps. Much appreciated

[@phoenixfox9713]

I realize it is kind of off topic but do anyone know a good place to watch newly released tv shows online?

[@shameelali2549]

Just bought this and it's simply amazing and the heat is consistant

[@peterschmidt1936]

So.... at the end of the day, if you had to choose between using a pizza stone in the oven, pizza kettle set up or the ooni3, which would you opt for? I currently only have the stone/oven option but am looking to buy one of these units. Thoughts?

[@Searedandsmoked]

I would go with the Kettle Add-on option or I have even used a stone on a gas grill at the highest setting and that works pretty good too. The new uuni's might work better, but I did find temperature control a challenge with the uuni 3 pellet setup, if you are making quite a few pizzas. The uuni was OK for just a few pizzas. If you have a charcoal or gas grill, I would experiment with that setup and a pizza stone at high heat before buying another setup.

[@mtjerneld]

The lack of beer drinking during assembly is worrying.

[@Searedandsmoked]

Looking back..... I could have put more "effort" into that part of the day... : ) Beer makes everything work a little better

[@shaunhattersley276]

Thought the same .... :-)

[@jasonjanes3256]

yes, the same

[@welndmn]

I was hoping for more tips, but I'll share mine. He first pie you put in, you need to open the door for a bit and let it cool off. That is why your first pie always burns. A simple heat gun from harbor freight works wonders. 2 peels are a must, they help with sticky dough too. The uuni pellets do seem to work the best. I do mine for 30 seconds, then rotate.

[@Searedandsmoked]

I have thought about getting a heat gun.... maybe I'll do that

[@chriscanonsmith]

wife just gave me the Unni 3 for my birthday. Can not wait to use this thing. thanks for the tips.

[@stillesorrow]

Alright Franky, One bite, everybody knows the rules...

[@geraldpower5491]

Thanks a lot for this video. Am very tempted to get one of these.

[@keithclark4645]

thank you, great review. I can't wait to try it. I am a big fan of crisp crust which is what the first one you tried looked like so I'll be ordering my book tonight for a mid week test. Thank you

[@Searedandsmoked]

no problem... I'm glad you found some useful information

[@keithclark4645]

if you were going to do a sausage pizza would you go with raw or precooked sausage? Seems the short time of cooking the pizza may not give the sausage enough time to cook thru???

[@Searedandsmoked]

I would buy raw and then saute it in olive oil prior to making the pizza. that is what I have done in the past. the pre-cooked stuff will be dry

[@TonyGuinzo]

Great job on the pies! Just got my uuni 3 yesterday, wood pellets come in today, firing her up after work!

[@Searedandsmoked]

So, did you fire that sucker up? Just curious how things went.

[@TonyGuinzo]

Yup! First pie came out great, crust was close to what I think is perfect. Second pie not so much.. I realized that as you cook more pies, the flour/cornmeal underneath starts to build up in the oven, then it burns and glues itself to the bottom of the pizza. With that, the fire went out twice and created soot. The learning curve on this thing is much bigger than I thought. Saturday is test#2. I'm going to try and apply what I learned to the next few pies, wish me luck!

[@dmccarty10]

Thanks for going to the trouble to make the video. Can’t believe all the bossy/know-it-all comments. Why don’t you people make your own video? I definitely want one.

[@Searedandsmoked]

Thanks David... I hear you... I'm just a guy in his backyard who likes to cook. I am not a pizza expert... but I get by in a pinch. Thanks for checking out the video.

[@tonyn7900]

@@Searedandsmoked Keep doing your thing, my friend....Those who appreciate ppl like you enjoy and take the tips. Negative comments are ppl that need to eat dirt or don't watch the video....SMH

[@nyknicksable]

Just what I expected, the second pie didn’t get cooked well on the bottom because the floor has no insulation and loses too much heat during the first pie.

[@BudgetBBQ]

Thanks for the great review!! Subscribed and looking forward to future cooks!!

[@Crysmatic]

If you don't want to join NY times to get the recipe, it's just 50/50 all purpose and 00 flour. The quicker the bake, the less hydration you need in the dough. At 800F you'll want 60%. 65% works well in my 550F oven.

[@Searedandsmoked]

For us dummies... what does 60% hydration mean exactly in simpleton terms if we are making dough?

[@gushernandez9881]

Dude! Get a starter. 00 flour. Starter, flour, water, salt. 60-65% hydration and you’re golden. 24 hour cold fermentation, AT LEAST, to make it more digestible. And you’re crust should look like pillows. Don’t sauce it to the edges. You’re welcome

[@sakimano]

the pizza peel doesn't have a handle so you can slide it under, pull it out, TURN THE WHOLE PEEL, then slide it back in. You don't have to spin it on the peel, just turn the peel. Also, you burnt the first 2 pizzas unfortunately. These pizzas need turning at about 20-25 seconds, and you need to make 3-4 turns. 90 seconds is all it should take..

[@gregoryscott7088]

"We gotta have a few tools for this..." *holds up beer. Okay, you got me. Your deck looks like a fun place to be.

[@Searedandsmoked]

right on! got have some beers when you are hard at work!

[@TexasRay54]

Fantastic Review!!!! Thanks for all the info! And thanks for your candor!

[@Searedandsmoked]

anytime... thanks for checking out the video

[@the-bu3lb]

Awesome job.

[@gabrielpettersson1474]

Great video!! VERY Happy!❤️

[@spacemonkey0077]

There are some great dough recipes at serious eats. Thanks for the post you did an amazing review!

[@kosta_fortnitevibez9719]

@6.25. Who’s the nosey neighbour ready to complain about cooking smells 😂

[@Duschbag]

I've had my Uni 3 for six damn months and still haven't fired it up. Thanks for the video to enlighten me on the do's and don'ts.

[@tonyn7900]

Warren....start it up or get a gas attachement...it rocks Bro

[@Duschbag]

@@tonyn7900 I think that's a darn good idea. But we're forecast to get quite a bit of rain this weekend so I'll do it soon.

[@mambru34771]

Great video keep up the good work. Compared to the green egg for making pizza, is it so much better that you recommend getting both or one?

[@Searedandsmoked]

The green egg works well. It just takes a long time to heat up to high temps. I don't use the egg for that much, just because I have it setup for smoking usually. That, and be careful anytime you try to get the big green egg real hot... The residual fat from smoking a lot of meat can catch on fire and do some terrible things to your egg. If you are going to try for real high heat on the egg... clean out the entire green egg thoroughly... speaking from a bad experience! Damn near caught the house on fire!

[@pablofr74]

OO is the key factor for this hot oven

[@keithvakauza444]

What does that mean? OO

[@bgm1911]

Just got mine and have been trying to perfect a pie!

[@gayle-aka-ideaswoman]

How is it going 2 years later?

[@kataysmith9581]

I hate all these critical comments. This video was very helpful so why all the know it alls? If all these "negatives" knew it all they wouldn't be looking at this video.

[@Nevertrustalawyer]

Try less pre-heating. Don’t let the bottom get so hot.

[@GONZOFAM7]

A really nice video, we lived in Italy for 3 years and ate hundreds of pizza pies, the dough is usually a SQUIRREL!!!!!!!!!!!!!!!!!!!!!!!!!

[@kylecarr5615]

I think you fill the bottom tray light it the fill the hopper.

[@dannymaldini2080]

thanks for all the great information .

[@jasonjanes3256]

glass of wine and a pie - Fresh basil and tomato -

[@astridverduijn6451]

I bought a pizza-oven like this, but it would not became hot enough to bake my pizza. I wonder what I have done wrong.

[@ericr5561]

I'm curious what your experience has been getting the bottom stone hot enough? Does it provide sufficient heat overall, not just on the top for even cooking? Thanks in advance. I've been looking at purchasing either this, the Roccbox, or the Blackstone. If you have any experiences with those curious to hear your thoughts.

[@Searedandsmoked]

The stone does get hot enough, but it is not very heavy.... so the temperature can fluctuate quite a bit. Your first pizza will cook way quick when heated up, then your second pizza not as quick if you do not space them out with some re-heating involved. I have not tried the Roccbox or the Blackstone. I am a visual person, so I could not live with the blackstone on my patio. I do like the videos I have seen of the roccbox. I might try to get my hands on one of those. If $$$ is not a huge concern, I would go with the Roccbox or Uuni Pro, so you have some flexibility with fuel sources. Let me know if you end up trying either or those!

[@DC90Bk]

Nice the first genius not using their hands to turn around a scorching hot pizza .. nice looking pies bud can’t wait to get my uuni

[@MM-tt7hy]

But not smart enough to just rotate the peel instead of the pizza.

[@Gig103]

Is it normal for flames to shoot out the burn box when you open the door like at 13:30?

[@dannyherron8652]

I think i would add a handle to that Pizza turnin' thingee...LOL!

[@robtaylor80UK]

Very handy review. Thanks.

[@slacktide_angler]

Have you tried regulating the heat? I'm curious if you can get the heat down to about 550-600f to have the option of baking a NYC style pie.

[@Searedandsmoked]

I just purchased a infrared thermometer, so I am going to play with that a little. I think it is tough to regulate the temperature to specific range, but I am going to give it a try. the pizzas I have made seem to taste better in the lower temperature range, but I am not sure what temperature that is. I will let you know what I find in a future video

[@Lauriescats]

Which video? I'd like to know the results of that.

[@gayle-aka-ideaswoman]

How long do the pallets burn for? Wondering how many pellets needed to cook 4 pizzas?

[@Searedandsmoked]

Oh, you can burn a few hoppers full for sure, but it is still a relatively small amount. I only burned a few pounds every time I used it.

[@MrDucatiPenigaleV4s]

I have the FornoToscano Mangiafuoco pizza oven. Now that's a pizza oven.

[@Searedandsmoked]

Oh, I totally agree with you there... maybe I can get one of those when my I can stop paying for daycare for my son in a few years! :)

[@MrDucatiPenigaleV4s]

@@Searedandsmoked Good luck hope it works out for you ;)

[@sedoten]

Awesome review....thanks

[@jfsauer42]

I'm considering the Uuni 3 and the Pro. Have you tried veggies and steak on the Uuni 3? How good is the 3 at things other than pizza?

[@irishpirate6779]

hi, just purchased a used, excellent condition OONI 3. has upgraded propane burner accessory. im completely unfamiliar in cooking with pellets. found some pellets on clearance, pit boss charcoal blend hardwood pellets. they are billed as "heavy smoke profile". is this pellet ok for the pizza oven ......or big NO ??

[@Searedandsmoked]

if you have the propane burner, and it works good, I would stick with it. the pellets are tough to manage... gets real hot, then dies down and cools off... and repeat. it's workable, but it is not as easy

[@irishpirate6779]

@Searedandsmoked haven't used propane or pellets yet. trying to determine the difference, if any, between "hardwood charcoal blend" vs "regular hardwood" pellets.

[@ildavideify]

Great job! Thank you

[@mrbrady98]

Great video. Thanks

[@smithtron]

Great video. Thank you. This oven has prompted my first KZbin comment ever! You seem to hint on this a little bit, but i was wondering if you had any more input on "bitter" taste since you first used it. I used mine for the first time today. Absolutely loved it until i had finally tasted the pizzas i was serving everyone. wow.. such a strong bitter fuel like taste... it was embarrassing. Even when i was doing a test burn i was noticing it had a heavy smell to it. And i had my Traeger smoker going all day with the same pellets (mesquite) that i was burning in the Uuni with a great smell. Do you think i should not use the Traeger Pellets? I just used what i had on hand today when the oven arrived. Do you think i need to wait till the fire burns down? The bitter taste lingered in my mouth for hours after i ate the pizza... I hope this is just not an expected flavor associated with pellet pizza ovens. I would have thought the pellets would burn clean and hot with not much taste at all. Even in my smoker i would consider pellets only mildly smokey. Thanks again and i would love some more wisdom from someone who's had a bit more time with it than me.

[@Searedandsmoked]

Yeah, I would definitely not use Mesquite, because they probably have the strongest flavor of any pellet. I used alder wood pellets, and they were OK. I picked those because they are suppose to be mild flavored. The main difference between the traeger and the uuni is smoking versus burning at high temperature. The pellets in the traeger are just a smoke flavor enhancer, so its just a different taste. I do think the oak pellets from Uuni are a little better and would order them. I also found the pizzas come out best if you let the inferno burn down before you put the pizza in. you do not want flames and a ton of smoke coming out of the chimney. and... do not put pellets in right before cooking your pizza. if you need more heat... add some pellets and let it burn down, then add your next pizza. the only other thing that could cause bitterness is a buildup of corn meal or flour on the stone. you might need to scrape that off in between. Good luck!

[@smithtron]

Good call on the "not adding pellets before you add a pizza" that seams to make a lot of sense as it may cool down the fire causing more smoke. I've read that the Traeger pellets may not be the best, but if i crank the heat up in my Traeger those things will burn almost 100% efficient with no smoke at all. So I'm confused. And i think the Mesquite was my biggest mistake. Thanks so much for taking the time to reply!

[@Searedandsmoked]

no problem

[@smithtron]

update. Second run was sooooo much better. Used oak and watched and smelled the smoke difference. smoke started bright and white... moved to blue... then to black... then to no smoke. I was concerned that the oak would still have that heavy "fuel like bitter smell/taste" but as long as the wood was burning clean the pizzas had almost no fire taste at all. Oddly though the oven wasn't as hot. I wasn't specifically trying to run it cooler. I'm not sure what i attribute to that. The temp could have been a big factor as well. The oak pellets were Traeger brand as that is what my local store had.

[@Searedandsmoked]

awesome... glad those worked better. i might search for some traegger oak pellets after I run out of the Uuni brand. so expensive with shipping!

[@okgooner]

Where do you get the tumbleweed fire starters? Thanks for the video!

[@Searedandsmoked]

you can get them on amazon at amzn.to/2sBumzo

[@flowergrowersmith449]

Yeah - I wouldn't put sugar in your dough. I had great results with Uuni's own recipe. It's just delicious pizza!

[@zardosspinosa6944]

I put sugar in with the water, helps activate the dry yeast

[@VincenzoIanni1982]

Is possible to use this oven only with little solid wood sticks (instead pellet) or the fuel tank is too small?

[@Searedandsmoked]

Hi there! No, you have to use the pellets. I have not tried any other material, but the box is pretty small. Perhaps small chunks of wood, but I would not count on it.

[@VincenzoIanni1982]

@@Searedandsmoked Many thanks for your answer

[@ObesePuppies]

Really well detailed video..

[@Searedandsmoked]

thanks!

[@niklas950928]

Does it get up in temp If using charcoal instead of pellets?

[@Searedandsmoked]

this model only takes pellets, but the newer ones work well I hear with lump charcoal

[@0thereviewer586]

Wow! I want one.thanks for the video.where can I fine one?

[@Searedandsmoked]

Well, either on their website or on amazon is the best bet.

[@CloudAndRainy]

Would you mind sharing which recipe you use for the pizza sauce?

[@Searedandsmoked]

Sure.... I keep it pretty simple. I just take a premium can / jar of crushed tomatoes, I have been using these from whole foods amzn.to/2nnGFxT Then add a pinch of granulated garlic, a pinch of basil, a pinch of oregano, a big pinch fresh ground pepper, and a teaspoon of red wine vinegar. Mix it in and let it sit for a few hours in the fridge. You can then keep it for a few weeks. Do not pre cook it or anything.

[@ericl.5638]

Thx for video and tips. We had a hella dough-to-peel sticking problem with first batch. Looked like you used flour on day 1, and cornmeal on day 2? i thought the cornmeal scorched and messed up the flavor and texture of the dough, and flour didn't work as well. thoughts?

[@Searedandsmoked]

i used cornmeal on both days, but I probably used a little more on the 2nd day. if you keep the pizza stone clean, the cornmeal works good. the flavor is fine. I did a bunch of pizzas last week and I did find it effected the flavor of the crust if you did not clean off the stone in between. So definitely scrape it off in between. if you have your dough outside in the heat on the peel, it definitely sticks more. we try to keep it off the peel until needed and keep it out of the humidity, building them inside and having them on the peel for a limited time.

[@hugojahn]

Amazing review Thx a lot! Does your table get hot where you put the oven on? I can imagine if you would put it on a wood table that it will burn or get charred.

[@Searedandsmoked]

hugojahn It definitely gets hot to the touch under there. i plan to get a granite slab, but the tile will do for now over the plywood

[@masterjezz1892]

Mine for some reason every single time I make a pizza the top is completely under cooked and within 20 seconds the bottom is completely turns to charcoal and my pizzas are ruined this happens about 85% of the time and rarely do they come out good

[@Searedandsmoked]

might be the crust itself. thinner the better and I would stick with crusts where you know the ingredients are only flour, water, salt, yeast, and olive oil

[@X02switchblades]

the chimney looks like 3 inches in diameter Is it oversized though?

[@bubbleballsydney1787]

Great video thanks! I was under the impression that it had to have a power source though it seems its all cooked off the pellets?

[@Searedandsmoked]

Brent Gibson that's right... all pellets for better or worse. pretty good unit for the price

[@priusdwelling504]

How you use the recipe is more important then the recipie. Your crust is too thick in the middle and too thin on the sides. Too much sauce and topping. That's way you are burning the edges and getting uneven or less crusty on the bottom.

[@zazuzonker]

Good vid. Nice job!

[@gabrielgamboa507]

Thanks for the video and the dough recipe. Does the pizza come out with the same wood fire flavor as a traditional wood burning oven? Or is it different with using the wood pellets?

[@Searedandsmoked]

I think the pellets can give it an after taste that is not ideal, if the pellets are throwing off a lot of flames. If you use the pellets to get it hot and then put the pizza in after the flames die down a bit, I think you get the best flavor that is close to wood fired. for the price, I think it is really good. you just have to manage the pellet burning and when you put the pizza in. I will see if I can make a video that addresses this more directly. I think that is a big key to using this oven and having tasty pizzas

[@MrArthurfop]

awesome video man, thank you. do you think i could use it in a 9ft height balcony? or would it burn the ceiling?

[@Searedandsmoked]

Thanks.... If you are in a town home complex or apartment on a balcony... I would probably just stay away from it. The flames can shoot pretty high out the top and it is waaaay hot. If you have the Uuni sitting low just a foot off the ground... then it might be safe.

[@OneOfDisease]

If the stack was piped to a the ouside do you think this could be used to fire pizza inside?

[@Searedandsmoked]

Hmmm... not sure on that one. I would probably stay away from that. The piping itself gets really really hot, so you would probably have to install insulation and a second larger pipe around the stack.... probably more work than its worth

[@misterfanz]

Well done sir.

[@g-herrmreviews5212]

Great review! Ordering mine today. What camera/mic do you record with?

[@Searedandsmoked]

G-Herrm Reviews thanks. i usually just use an iphone 6 for video and the Rode Filmmaker Kit wireless lav mic. It works pretty good... u just need an adapter cable to go from rode receiver to iphone 6. i could not get it work with an iphone 7 lightning adapter

[@the5chord]

Squirrel at 19:40!

[@Searedandsmoked]

that guy loves harass the dogs!

[@ConcreteLand]

Thx for making me go back to see. 🤣🤣🤣

[@chriscirenza8871]

Did you use any yeast in your dough? If so how long did you let them proof for? The crust seems kinda flat but still decent char

[@Searedandsmoked]

So, I make my own dough, but I always use recipes that are easy, with the instant yeast. However, I do let the dough ferment in the fridge for one or two days. I like the results, but I am definitely no master of dough... just know enough to get by for me.

[@Lauriescats]

I'm unclear on what pellets to buy for my uuni 3. Also, what flavor is good for pizza? Please be specific on brand and type. Thank you! (in advance). By the way, anyone who knows, please advise.

[@Searedandsmoked]

First, you can buy Uuni Brand Pellets from their website. That would be the easy choice. Your second option would be to buy Oak pellets. Brand could be Traegger or another supplier. Uuni pellets are Oak, so that would work OK. I also used Alder wood once as well. Have fun!

[@dm46100]

That grill cart... want to know more about that. Did you made it? What's on the top?

[@Searedandsmoked]

That is an old stainless ikea kitchen island. Made for indoors, but the stainless holds up well. Its approximate 2' x 4' and I think they still sell it. For now, I just have a piece of plywood with 1' x 2' ceramic tiles on top to do the job, but I need to get a piece of granite for it. It does get pretty hot under there.

[@MrApfc]

That was an awesome video !

[@doublecheeseburger1712]

Great video....what are you using to keep dough from sticking to peel?

[@Searedandsmoked]

Thanks! I usually use corn meal, but I know others use 00 flour. I think the corn meal makes it easy to slide around.

[@seanely77]

I go a little thicker on the dough so the top can char also

[@seanely77]

But awesome job!!

[@dukeofwails]

Have you made pizzas on your big green egg? If so, how did it compare?

[@Searedandsmoked]

if you have a green egg, i would save your money on this... unless you want a new toy. green egg temperature control is way better for multiple pizzas.

[@dukeofwails]

Seared and Smoked I just have a medium bge. I’ll play around with it

[@Goonys85]

Thanks for your review on this. Is it still functioning now 2+ years after? :)

[@Searedandsmoked]

It still works fine. I had one part fail and customer support was really good. Sent a new part free with no hassle at all.

[@Goonys85]

That's great. I'm thinking about getting one for Pizzas and steaks, but I already got a Traeger and a Weber Genesis, so trying to figure out if there's a need :D

[@thailandajarn]

Hi Jack Tupdartay! Is that the right spelling? As for books you cant do better than Tony Geminani's Pizza Bible

[@davegreathouse7992]

I'm wondering if you left the door open a little, it might not be quite as likely to burn so fast?

[@Searedandsmoked]

I think you have to keep the door closed, just the keep the airflow going through the chimney. do you have an uuni? just curious if you tried this already. thanks

[@davegreathouse7992]

I have one now and having the door closed and out of the wind makes a HUGE difference. It's almost impossible to use with the door open because it causes the pellets to ignite in the hopper in the back. Very sensitive to airflow.

[@andrewstewart876]

Thanks, enjoyed the video. Do the pellets give it a flavor that is near the same as a real wood fired oven or is there a degree(and how much) of difference?

[@Searedandsmoked]

Andrew Stewart i'm not a huge fan of the pellets themselves. i like to put the pizza in when they are more like coals, than deep in flame. kind of a unpleasant flavor if the oven is engulfed in flames.

[@rcbustanut2057]

Seared and Smoked awesome vid, probably d best so far of all the unni pizza ovens i have seen. And that was one of my main concerns, the flavor from pellets /flame. I use my sideways barrel drum type of smoker w cast iron grates to make pizza, coal fired. But i can only reach temps of ~720-740°F. And it's hard to maintain the temp. I can tell in the texture of the dough when d temp is cooling between the 1st sets of pie to the last few, even when the last ones still only take about 5min to cook. I think I may wait for the unni pro to be released this August & spend the extra $200. That one runs on all types fuels, pellets, wood, coal & propane.

[@Searedandsmoked]

Yeah... I might try the Uuni Pro as well... it would be nice to use lump charcoal

[@kimfagerstrom6213]

when you turn the pizza a full 360 degres have you then turned it or not ?I would as a chef only turn the pizza 180 degrees.

[@Searedandsmoked]

ha, ha... If I did go 360, then I obviously got distracted while cooking that pizza

[@kimfagerstrom6213]

You probaly did get distracted .Anyway its fun to see a product from Finland beeing used worldwide.

[@keithbrookshire]

How has the Uuni held up over time? Are you still using it? Do you still recommend it?

[@Searedandsmoked]

It has held up OK. The wooden handle by the firebox rotted out, as I do not keep it covered. Customer service was great and sent out a new improved version quickly. I still like it for cooking a few pizzas. I do not like for cranking out a dozen pizzas for large groups. The temperature management takes a little practice and sometimes the pellets can put off a bitter taste if you place the pizza in during full inferno mode. That being said, I still like it for a cheap stand alone option. I do like the kettle pizza add-on for weber grills a little more due to flavor and more consistent temps. I want to try the Roccbox oven and the Uuni Pro oven, but I have not spent the $$$ yet. Maybe this summer.

[@paulfield2869]

How log does it generally take to cool down to disassemble for removal (portability factor)?

[@Searedandsmoked]

Paul Field that i don't know. so far i have just let it cool by itself. best guess would be about an hour

[@patriotsfan1236]

Paul Field after you extinguish the wood pellets. It will be cool enough to touch roughly 30 mins after with the front door open chimney open and the wood chip holder off. It also depends on if it's in the sun and ambient temperature.

[@dennisskey9546]

Like your deck!

[@Searedandsmoked]

thanks Dennis! it was a good spot... I moved about 6 months a go and I miss that deck a lot.... the new backyard is in progress though and look forward to spring!

[@benjaminarevalo9976]

How often would you need to refill with wood pellets?

[@Searedandsmoked]

You have to add the pellets quite frequently... about every 10-15 minutes I would say. I think the overall temp control and the hassle of adding pellets frequently is one of the main draw backs of the uuni

[@Rovpanda]

Great video, Sir - thanks! How is the pellet consumption? I bake six pizzas every Friday - should Probably take around 30 minutes, I reckon. Could you make a rough estimate? Once again - thanks! :)

[@Searedandsmoked]

Oh, maybe a few pounds of pellets. I have found those 20 lb bags last a long time.

[@andreadugan7726]

Have your or anyone else cooked a pizza with frozen dough? Meaning you made multiple pizza dough in the correct size, froze them ahead of time and put them into the Uuni frozen????

[@Searedandsmoked]

you can follow the NYT recipe I posted above and freeze the dough in ziploc bags after they rest in the fridge overnight. then you can thaw out the dough anytime over the next few months to room temperature the day of making fresh pizzas. that works great. I would not try cooking frozen dough / pizzas in the uuni... I think its way too hot. But..... maybe I will put that theory to the test sometime

[@andreadugan7726]

Thank you so much!!! Great info. When I have some extra time I will try cooking a frozen pie and see how it goes. Just curious to see how it would turn out. Thanks enjoy. Happy cooking.

[@Lauriescats]

A reviewer on another site, said that frozen pizza didn't work well in the Uuni.

[@curtisshaw7688]

Looks like it requires some learning and getting used to. Thanks.

[@charlenehillis8663]

I don't see the link for the ny times pizza dough

[@Searedandsmoked]

should be below the video if you click on "show more", but here it is as well... cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

[@sylviov8560]

My friend bought your pizza oven, the flame burns the top. Not the best quality but ok if you need a pizza oven for camping, backyard. Overall I would say go. My barbeque oven with a 1 inch stone does better. I would say if you don't own a 1-2 inch pizza stone than this is 2nd best. Cheers and enjoy pizza

[@Searedandsmoked]

I definitely like throwing the pizzas in there when the pellets have burnt down a little bit and the flame is not huge. If anything, this little oven runs too hot in my opinion. I have not had issues with the top burning so much... sometimes the crust edges getting a little burnt

[@sylviov8560]

We just tried waiting for pellets to burn, pizza came out great. Thanks for your honesty as it paid off for another satisfied client. Now I want more pizza tomorrow (being Saturday). Cheers and good pizza weekend.

[@MM-tt7hy]

Can I ask you for advice regarding the Uuni 3? I have tried to make pizza in it for two times now, and both times I get a black crust and raw center after as little as 50 seconds. It seems to me the Uuni is burning too hot. The inside looks like an inferno and with the door closed, it happens all the time that flames are coming from the chimney like a blowtorch (so not a normal flame but a rocket type flame). Have you got any idea what this could be? I'm using Uuni original pellets. After use the flame guard inside (the thing that the stone is against) was literally red hot. If I would put the pizza in for 1.5 minute like Uuni recommends, I will be left with a completely charred disk. kzbin.info/www/bejne/qmivZ2iqlJukgNE

[@Searedandsmoked]

So, I have found that I get the best pizzas when I heat it up with a load or two pellets and then actually put in the pizza when the flames have died down and it is not a raging inferno. You could also buy a infrared thermometer gun to check your stone temperature before putting your pizza in. I have started doing this on both pizza ovens I use and it definitely helps with the results amzn.to/2RdH4kZ The other thing to think about is how your pizza dough and toppings are created. The thinner the crust the better for these hot ovens and then try not to load up the toppings to heavy. Good luck with the pizza's. What dough recipe have you been using?

[@marciabaker8430]

Did you try Uuni recipe? Would love to know. Thanks

[@Searedandsmoked]

I still have not tried the uuni dough recipe. it is all 00 flour, so my guess is it does press out a little thinner. probably worth a try at some point. let me know what you think of it, if you try it yourself

[@steveparadox1]

Oven looks no where near as hot and the dough hasn't risen. Should leave us a thicker on the crust. Looks like the air has been pushed all the way out of the dough when shaping it

[@Searedandsmoked]

I will keep that in mind next time around.... my dough skills could definitely use some work... but I get by in a pinch

[@johnocch1]

Is the pizza about 10 inches?

[@Searedandsmoked]

that's probably pretty accurate

[@JB-tc8el]

Thanks for the video but in terms of 1 minute versus 3 minutes you are missing the point entirely. A Napolitan pizza is a special dough, must be 00 flour and has a lower hydration with no oil. It is designed to be cooked hot and fast, no other way. 900F for 60-90 seconds. If you haven't had one you cannot understand the difference. Also it is essential to stretch the pizza correctly. This creates a natural crust that rises rapidly and forms large bubbles/pockets with a slight charing (not burnt like your edges.) This combined with the thin centre and light toppings gives a unique effect, flavour and texture you cannot get any other way (such as cooking pizzas at 600 or 700f)

[@Searedandsmoked]

I hear ya... I am definitely not a pizza expert, but I do like to play around with them and experiment with new backyard toys. If you have a favorite dough recipe, I would be interested in that...

[@masonbarnett278]

Isn't this the same thing as putting a pizza stone on the rec-tec

[@Searedandsmoked]

main difference is the high temperatures you can achieve... but you can do similar things on a gas or charcoal grill

[@3BoyzTV]

I need some uuni pellets!!!

[@Searedandsmoked]

you will get none and like it SIR!

[@DerrylCocks]

I see you didn't need the power drill! Probably the beer helped!