Uuni2 - new pizza oven in town!

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Martin Zwick
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Uuni2 - new pizza oven in town!

#1 Post by Martin Zwick » October 9th, 2016, 12:49 am

I bought this pizza oven a few weeks ago and last week-end I made my first pizza with it. I strongly recommend Uuni2.
Yesterday I found this article at LATimes.

http://www.latimes.com/food/la-fo-uuni- ... story.html


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Uuni2 - new pizza oven in town!

#2 Post by M Hudson » October 9th, 2016, 11:20 am

That looks really cool
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Uuni2 - new pizza oven in town!

#3 Post by Dennis Atick » October 9th, 2016, 12:29 pm

I got my Uuni 2 back in May.
I love it.
I'll post some pics here when I get a chance.
Makes a terrific pie, in under 2 mins usually.
Enjoy, Martin.
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#4 Post by M Hudson » October 9th, 2016, 12:34 pm

I could not resist I bought one. I already use pellets for smoking so it was an easy choice for me. I tried my egg and while it was ok, I didn't like trying to cook st those temps on the egg. Made handling it and not,schorchingmthe gasket difficult st best and it burned a ton of charcoal to get it up to that temp and preheat the stone.
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Uuni2 - new pizza oven in town!

#5 Post by Glenn L e v i n e » October 9th, 2016, 1:33 pm

Dennis Atick wrote:I got my Uuni 2 back in May.
I love it.
I'll post some pics here when I get a chance.
Makes a terrific pie, in under 2 mins usually.
Enjoy, Martin.
Dude - get busy with those photos!
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#6 Post by Dennis Atick » October 10th, 2016, 6:46 am

You asked for it. Some pics from recent pizza nights with friends. Took me several runs to get the oven dialed in, but I can bang out some decent pies now:

Image
Green chili sausage, sun dried tomatoes, roasted reds, ricotta.

Image
New Haven-style white clam pie. So good.

Image
Buffalo chicken.-didn't rotate this one quick enough, got a little too dark there.

Image
Spinach, sausage, ricotta.

Image
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#7 Post by Glenn L e v i n e » October 10th, 2016, 6:53 am

Outstanding! What is the fuel source you're using?
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#8 Post by Dennis Atick » October 10th, 2016, 6:56 am

Glenn L e v i n e wrote:Outstanding! What is the fuel source you're using?
Thanks!
It runs on wood pellets that Mark referred to above.
used by competition bbq guys.
Bought 50 pounds for like $5 at the local tractor supply store and have only used about 10 pounds over the course of probably 5-6 nights of pizza cooking.
http://www.ruralking.com/hardwood-wood- ... e+shopping
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Uuni2 - new pizza oven in town!

#9 Post by Martin Zwick » October 10th, 2016, 8:20 am

Here in Europe a big package of pellets was included with the Uuni2 when I ordered it and was delivered from Great Britain.

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#10 Post by Michae1 P0wers » October 10th, 2016, 10:36 am

It's wild to think that pellets give you that kind of flame. I've never used a pellet grill, are these self starting? Electric starter, what? Also, do you have this setting on a table? It seems low. I'm intrigued at an oven at this price though.

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#11 Post by Martin Zwick » October 10th, 2016, 11:16 am

Here is a video starting with Uuni2 and more videos on youtube.


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#12 Post by Martin Zwick » October 10th, 2016, 11:18 am

Here an aditional video with time:


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#13 Post by Dennis Atick » October 10th, 2016, 12:30 pm

Michael Powers wrote:It's wild to think that pellets give you that kind of flame. I've never used a pellet grill, are these self starting? Electric starter, what? Also, do you have this setting on a table? It seems low. I'm intrigued at an oven at this price though.
Yes. On a square card table on my patio. The oven is relatively small and light.
Meant to be portable.
Start the pellets with a little bit of lighter fluid and a match.
I will say...Their PR videos make it seem much easier than it really is (imo) to get the fire roaring and to maintain a good flame to make 5-6 pizzas.
I start my fire 15 mins before I plan to drop the first pie and my teenage son tends to the fire while I'm inside stretching dough and making the pies.
It's not a one man job, unless you are literally making yourself one pizza and your kitchen and ingredients are really close to the oven.
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Uuni2 - new pizza oven in town!

#14 Post by Jay $$ Winton » October 11th, 2016, 7:53 am

I think it was favorably reviewed in the WSJ recently. At $300 looks like a good deal.
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#15 Post by M Hudson » October 12th, 2016, 8:30 pm

Just as a FYI the pellets Dennis listed are nor rated as food safe. There are food safe pellets and heating pellets. Food safe pellets are more like 1$ lb

Use what you see fit just wanted to share that in case you were not aware.
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#16 Post by Larry P » October 12th, 2016, 10:29 pm

Nice oven; I like the portability aspect of it.
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#17 Post by Kirby Hamilton » October 13th, 2016, 4:46 am

Ordered. Dennis - any tips and dough recommendations.
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#18 Post by Dennis Atick » October 13th, 2016, 8:26 am

Kirby-I've fooled with many doughs over the years, having settled on using Kenji's Serious Eats variations quite often.
However, I stumbled on the recipe below (they're all so similar, so not sure it matters) and really like it. Fresh yeast is key. This dough works great with the Uuni.
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#19 Post by Larry P » October 13th, 2016, 9:03 am

Dennis Atick wrote:Kirby-I've fooled with many doughs over the years, having settled on using Kenji's Serious Eats variations quite often.
However, I stumbled on the recipe below (they're all so similar, so not sure it matters) and really like it. Fresh yeast is key. This dough works great with the Uuni.
I like that guy's videos, but for wood-fired temps, I'd leave the oil out and substitute back in the weight in water. The oil is to aid in browning with the assumption you're cooking in a home oven that tops out around 500ºF. It will make the dough burn more easily at wood-fired temps.
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#20 Post by Dennis Atick » October 13th, 2016, 9:27 am

Larry P wrote:
Dennis Atick wrote:Kirby-I've fooled with many doughs over the years, having settled on using Kenji's Serious Eats variations quite often.
However, I stumbled on the recipe below (they're all so similar, so not sure it matters) and really like it. Fresh yeast is key. This dough works great with the Uuni.
I like that guy's videos, but for wood-fired temps, I'd leave the oil out and substitute back in the weight in water. The oil is to aid in browning with the assumption you're cooking in a home oven that tops out around 500ºF. It will make the dough burn more easily at wood-fired temps.
Oops...I should add that I am with Larry here. I added oil the first time I followed his recipe, and have stopped due to the fact that I got some serious burn a couple pies.
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#21 Post by Kirby Hamilton » October 13th, 2016, 11:49 am

Thanks and I'll report back when I get mine up and running.
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#22 Post by M Hudson » October 13th, 2016, 12:59 pm

Mine came in last night. I will give her a test run this weekend.

There is a blog link on the order page with a dough recipe if you're interested.
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#23 Post by M Hudson » October 13th, 2016, 1:01 pm

Dennis are you turning your pies or leaving them as is.

I watched some videos on you tube and it is showing people turning them around 30-45 seconds? you seem to have them browning pretty even so wanted to see what you were doing
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#24 Post by D. Wirsig » October 13th, 2016, 2:00 pm

I think I'll be getting one of these soon.... I used to have a weber kettle I hacked to sit on top of a bayou classic burner that worked well but this looks like a nice cheap (and portable) alternative to a big build or much more expensive oven.

I read that the Uuni2s was supposed to have a gas burner in the works but it seems that didn't happen.
Link: http://www.pizzamaking.com/forum/index. ... c=42123.25
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#25 Post by Dennis Atick » October 13th, 2016, 6:32 pm

M Hudson wrote:Dennis are you turning your pies or leaving them as is.

I watched some videos on you tube and it is showing people turning them around 30-45 seconds? you seem to have them browning pretty even so wanted to see what you were doing
Mark,
Yes. Pay close attention once you drop a pie. Need to turn every 30 seconds or so when you have a full flame and oven shows 800 degrees or so. That buffalo chicken pie pictured above with the heavily charred side shows what happens if you snooze for a bit.
I try to rotate frequently. Once you get the feel, you'll figure out a rhythmn.
Also, I throw the pie off of wood and remove/turn using the Uuni steel peel. I tried making pies on and dropping off Uuni peel, but the dough would stick. Wood is better for loading imo
Good luck!
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Re: Uuni2 - new pizza oven in town!

#26 Post by JDavisRoby » April 9th, 2019, 8:54 am

I’ve been kicking around the idea of buying an Uuni. Already have a pellet smoker so no new fuel to buy.

For those that have had one a few years what’s your verdict?

We love to sous vide steaks and I’ve seared them in my Weber Kettle and a stovetop cast iron. Thinking I might use the Uuni for that so it’s not a single purpose cooker, which I avoid. Anyone have experience using it for things other than pizza?

Edit to add: am I better off spending half the money and getting a Kettle Pizza awful for my Weber Kettle?
Last edited by JDavisRoby on April 9th, 2019, 9:10 am, edited 1 time in total.
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#27 Post by David Wright » April 9th, 2019, 9:08 am

They have an LP gas verion of this now. Quoted temp is 932F/500C. Anyone here tried it?
Image

They also have a gas burner for the uuni 3.
https://ooni.com/

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#28 Post by jordan whitehead » April 9th, 2019, 5:38 pm

David Wright wrote:
April 9th, 2019, 9:08 am
They have an LP gas verion of this now. Quoted temp is 932F/500C. Anyone here tried it?
Image

They also have a gas burner for the uuni 3.
https://ooni.com/
mine shows up tomorrow. was looking for something to do very hot sears in the backyard. This works and now I can do pizzas too.
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Re: Uuni2 - new pizza oven in town!

#29 Post by EricE » April 9th, 2019, 7:46 pm

JDavisRoby wrote:
April 9th, 2019, 8:54 am
I’ve been kicking around the idea of buying an Uuni. Already have a pellet smoker so no new fuel to buy.

For those that have had one a few years what’s your verdict?

We love to sous vide steaks and I’ve seared them in my Weber Kettle and a stovetop cast iron. Thinking I might use the Uuni for that so it’s not a single purpose cooker, which I avoid. Anyone have experience using it for things other than pizza?

Edit to add: am I better off spending half the money and getting a Kettle Pizza awful for my Weber Kettle?

Got an uuni pro for Xmas and absolutely love it! I have only used it to cook steaks once and they seared up just fine. One thing to consider if you use a cast iron pan without a removable handle (uuni makes one, terrible quality) in the oven consider getting a serious set of gloves ie welding gloves as a pan between 900-1000 degrees is not exactly cool to the touch with the gloves they provide.
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#30 Post by jordan whitehead » April 19th, 2019, 3:15 pm

57348074_2139053979482440_4858624050714378240_n.jpg
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Re: Uuni2 - new pizza oven in town!

#31 Post by Rob Isaacs » April 19th, 2019, 6:29 pm

JDavisRoby wrote:
April 9th, 2019, 8:54 am
I’ve been kicking around the idea of buying an Uuni. Already have a pellet smoker so no new fuel to buy.

For those that have had one a few years what’s your verdict?

We love to sous vide steaks and I’ve seared them in my Weber Kettle and a stovetop cast iron. Thinking I might use the Uuni for that so it’s not a single purpose cooker, which I avoid. Anyone have experience using it for things other than pizza?

Edit to add: am I better off spending half the money and getting a Kettle Pizza awful for my Weber Kettle?
The Uuni is a great pizza oven that can get up to a crazy high temp, I don't see how the Kettle Pizza could compete with it. I have had problems searing low temp steaks in the Uuni though. The steaks come out great but the stone base has cracked on me twice. Not sure if it was moisture from the steak or fat that made hot spots on the stone but if searing in it you should definitely use a cast iron pan. The best move is to get a steel base for it instead of the stone that comes with it. Bakingsteel.com sells a base that is made specifically to fit the Uuni, you may have to call them and let them know you are looking for the one that fits your oven. They aren't the cheapest and they are heavy but they really make the oven work to its best potential. The way the pizza cooks on steel is different than other materials, and to me it really makes a improvement to the crust. I have learned that with such high heat that I need to let the steel cool down some between pizzas, I leave the door off for a bit to let out some heat. Also with the steel you don't have to worry about it cracking, throw anything on it. Asparagus comes out amazing!

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Re: Uuni2 - new pizza oven in town!

#32 Post by geoffpm » April 20th, 2019, 6:37 am

I have had my uuni for over 2 years. It lives outside even in New England winters. Since we are empty nesters now, I use the Uuni to roast meats, fish, veggies for 2. My biggest change was to add a baking steel. It gets intensely hot and you have to be more on top of rotating pizzas to avoid bottom burning.

The only bad part is that my wife is no longer eating gluten so making pizza for one is not fun.
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