[Closed] Portable Pizza oven Uuni

I've had my eye on one of these, watching thread with interest.

I love pizza me!

APF

We bought a terracotta one from Argos for £70, it's heavy, but amazing. (Don't take it campImg though)

Seems like a lot of hassle to go to to not tip the delivery guy. Also it's a bit low tech, couldn't you knock something up with 800w of LEDs?

Hey ....this is STW you know somebody on here has one ....I will be the first to raise my hand ... got one love it...perormance is fine have cooked for 12 without difficulty. .. build is ok had one minor issue with an aluminium plate warping but easily rectified.

800W of LED's isn't going to give even a 10th of the heat necessary.

As I understand it pizza ovens are all about heat build up and retention, hence they're usually made of ceramic/stone/clay which retains the heat keeping the temperature even and constant.

As a portable unit that looks pretty good, but if you're not going to move it there are other options. They made one on Jimmy and Jamies Food Fight last night out of two ceramic pots and fire bricks. I might have a go at building a cob oven some time myself

EDIT Uuni reviews do mention difficulty with temp control, but that's going to be the trade off with portability

[url= https://esse.com/esse-fire-stone/ ]You need one of these. Not cheap, but boy oh boy do they make a good pizza[/url]

£200.00?
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I can't see any reason for not buying one.

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http://chadwickoven.com/introduction

These are made near to me, and I've eaten a pizza made in one, nice. Nearly £400 mind!

We've got an unni. Had it for about 18 months and it's been really good. Makes authentic Italian tasting pizzas which are miles better than takeaway ones. My wife makes her own bases and tomato sauce as well. The oven cools down quickly when the fire burns out which means you can move it or put it away after not too long.

Isn't their premium wood pellets just cat litter?
If it only takes 90s to cook a pizza you aren't worried about heat retention. Also in a standard pizza oven don't you need the heat retention because the fire space is where the pizza goes?

Oh they look good - think think we need one for the beach hut 🙂

Two things spring to mind though ....
1) it looks like the chimney doesn't remove 'that' easily which is a shame for storage
2) I wonder why they didn't go with a fixed door hinged at the bottom - might have been better.

Anyway - I can feel a purchase coming on!

edit: re the heat retention - the one thing that has always put me off a stone pizza oven is the fact that they take so long to heat up just for a maximum of 10 mins (or less) cooking. This seems perfectly acceptable, it really could be a spur of the moment thing .... if you've got pizza bases ready.

@sharkbait , the chimney comes off very easily. It just twists off. As long as you keep the wood pellets topped up then you can keep the heat as long as you like. You can't use any old pellets either( certainly not cat litter! )as some have chemicals in which will be released when burnt. There's a certain grade you need which is safe for cooking use. These are still cheap though. We get ours from mole valley stores.

I think where the heat retention of a traditional oven will pay off is if you're doing 2, 3, 4+ pizzas. Just sling them in one after another.

Although I too agree with the speed thing. Stoking your oven for hours for minutes of cooking isn't great! Hence the Uuni could have something there.

One thing I have come to realise is pizza stones for household ovens are a waste of time. They take too long to heat up. A thick bottomed iron pan or skillet is much better as you can get this going on the hob first

The uuni is quick to set up .... gets up to full temperature in 15 minutes, will cook a pizza in 2 to 3 minutes, will cook 20 pizzas an hour, uses little fuel, cools down quite quickly can be put away in the shed and is much cheaper than it's competition.

I have had one for a year and love it......still want to build a big brick pizza oven one day, but this is a sensible and cost effective way to get into making good wood fire pizzas.

A thick bottomed iron pan or skillet is much better as you can get this going on the hob first

Pizza stone inside kettle BBQ FTW.

I put our pizza stone on the hob to heat it up ..... are you not supposed to?

I'd assumed not, as it might crack?

But also I start the base while the pan is on the hob. Goes like this, oven on full, pan on hob heating up. Roll out the base and put in the pan, 30 sec or so. Then add the sauce and topping. Bit more time on the hob then put pan straight into the oven.

The result is the closest I've got to proper pizza oven pizza yet. Got the technique from a book by Franco Manca (or at least they endorse it)

Edit: [url= http://www.amazon.co.uk/Franco-Manca-Artisan-Pizza-Perfectly/dp/0857832174 ]This book here[/url]

Great that no bad stories about the Uuni and good experiences.
Will pop one on the birthday pressie list
Or have a bash at making something similar

Also like the look of Roccbox.com
But not yet available

2 people I work with have the unni ones and keep going on about how good they are. I keep meaning to borrow one and copy it, get the parts laser cut and make my own. Not much too them when you look at one. I don't know if I could be bothered with the hassle of making the bases though so I doubt I would get much use out of it.

Mmm... Pizza

I was going to mention the Roccbox. Does anyone know when theyre going to be available?

The Uuni looks good and are looking to sell out on the next shipment!

I like the look of that Esse. How much are they going for roughly?

I looked at Dragon portable ovens aswell, the same used by Pizza Pilgrims on their Tuc Tuc.

Around £5k for an oven on a portable trailer!

The roccbox users a stone wrapped in steel for cooking on which the purists might prefer, but it will take longer to heat up so it will need more fuel to accomplish the same 2 minute cooking time (if you're doing pizza).
Looks like it's going to cost more also.
If I wanted to cook with gas I'd use a little weber q100.

Uuni looks spot on - think I'd add a temperature gauge though.

I don't know if I could be bothered with the hassle of making the bases though so I doubt I would get much use out of it.

Pizza dough really isn't that much of a hassle, especially compared to

I keep meaning to borrow one and copy it, get the parts laser cut and make my own.

It's as simple as mix up the ingredients and put in fridge, then roll out when you're ready.

Ell me more about using a weber q as a pizza oven - what do i need . Got a q2200.

bookmarking

But also I start the base while the pan is on the hob. Goes like this, oven on full, pan on hob heating up. Roll out the base and put in the pan, 30 sec or so. Then add the sauce and topping. Bit more time on the hob then put pan straight into the oven.

The result is the closest I've got to proper pizza oven pizza yet. Got the technique from a book by Franco Manca (or at least they endorse it)

My method is:

Stone in the oven at max (260C, ish, it's a gas oven ), it just needs to be as hot as you can possibly get it.

Have pizza ready to go on a floured chopping board (so it slides off).

Scatter more flour on pizza stone to stop it sticking and transfer pizza to stone quickly so it doesn't cool too much.

Switch the oven to grill and put pizza just below the top, slightly lower than you would toast.

A couple of minutes later you have proper pizza.

After spending the last few days researching this product (Uuni 2) and watching all the video's and reviews, I am pleased to say I have just placed my order for one!

I've been really impressed by this product. I love the simplicity, the passion of the inventor and for what you get, I think it's a bargain!

Thanks for bringing this to my attention OP. I actually started work on a masonry pizza oven last year which had to be haulted due to funds. I may still do this but look forward to enjoying the Uuni in the meantime.

Shipment is expected in March.

This thread is so STW 😆

+1 benmotogp46 - had never heard of the Uuni before seeing this thread, but it has combined my love of outdoor cooking and the desire to get a better homemade pizza.

My order also placed a couple of nights ago.

I'm now planning to build an outdoor kitchen to incorporate my BBQs and the Uuni. (Even if I do live in Lancashire where it rains 400 days a year...).

I've got an Esse pizzastone sitting in the new garage waiting to go on its plinth. Lovely thing but not cheap £1100

I plan on building one of these into my garden soon. So simple to do.

This one was at a scout camp near Edinburgh:
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Can someone who owns a Uuni 2 tell me how it packs away - say if your taking it away camping?

I can't find any information anywhere about this

- Do the feet fold away to make it smaller?
- Do both the chimneys fit inside the main unit when packed

Want to fit it all in something like a 'really useful storage box' in the boot.

The feet do fold under the oven as they're hinged.

Not too sure about the chimney though. When watching the unboxing video, the chimney is stored inside the oven. I'm not sure this will fit once assembled as the main aliminum shelf looks slightly raised and there is a plate in front of the fuel crate which is used to prevent too much direct flame on the crust.

Has any one used the weber pizza stone?

Has any one used the weber pizza stone?

I bought my Weber Mastertouch because the grill grate can take various different cooking devices, including a pizza stone. However, on reading lots about making pizza in the Weber there seems to be a standard complaint: base burns before the topping is cooked. The issue seems to be that the kettle is too big - it needs a much lower lid. Also I'm not sure it's possible to get the Weber up to the required 450 degrees.

One blog I read suggested having the charcoal as usual in the base and then using the Mastertouch charcoal holders with extra charcoal in and placed on top of the grill grate either side of the pizza.

I was going to give it a try this year, but have now (pre) ordered the Uuni instead.

Cheers, I won't bother then , Dutch oven was next on the list to get anyway!

Hey Rik - I have the Uuni + cover. At first I wasn't sure if I would use it, or could be bothered to use it, considering you need to take the hopper off to pack it up however it literally takes 2 seconds and now that I have it I wouldn't go without. If you're not taking it out/camping then it makes a good cover for storage in the garage while not in use. So to answer your Q, yes the feet fold up and yes you remove the chimneys and pop them inside. Seriously easy. I've seen some photos of the bag on their Facebook page. They actually just had a giveaway for it!

Hovering over the 'buy' button again.......

Good News!

I just got an email through notifying me that I will be receiving the Uuni 2S which is the latest model, now with a stone base!

Just been on the website and it looks as though they'll be shipping anytime now.

https://uk.uuni.net/collections/frontpage/products/uuni-2

Yup got the email as well

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Hmm. Won't a stone base take longer to heat up? If so then doesn't it rather spoil the "ready to cook in 10 mins" thing?

Apparently still 10 minutes to heat up but I'd probably give it 20 myself to make sure and enjoy a beer whilst I wait......

Nice toy I want! 😛

Playing with fire today and the lesson learnt today, the oven cooks bastid quick around a min 😯 and it was [s]probably[/s] too far into the oven

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take off the "well done" parts it was good.

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Arrived today. Contains an Uuni 2S pizza oven. I know what we're eating this weekend.

same as us burnt edged pizza

'scuse the rather Instagram-esque photo. Uuni was a great success - will be having more homemade pizza from now on..!

[url= https://farm2.staticflickr.com/1441/25887102306_67f6808ae1_b.jp g" target="_blank">https://farm2.staticflickr.com/1441/25887102306_67f6808ae1_b.jp g"/> [/img][/url][url= https://flic.kr/p/FryaC7 ]First night with @uunihq pizza oven - success!! #uuni #pizza[/url]

Do you have to use the stone in the new version? Or do you have an option of stone or metal base?

Hmmm... None of those Pizzas look any better than my oven and a tenner pizza stone produces.

Do you have to use the stone in the new version? Or do you have an option of stone or metal base?

So, having not used the previous version (with metal "stone"), then I can't answer this with 100% certainty. However....

Yes, you do need to use it. There is no additional base for the pizza to go onto (i.e. without the stone you would be cooking on the floor of the oven), and there are small raised studs to rest the stone on. These would be in the way of the pizza.

I found it fine. My bigger issue was that I clearly wasn't fuelling correctly, but that's just practice and I'll get it right next time.

Super little thing - I want to take it everywhere to make pizza..!

I have to say I was rather chuffed with the results. Made a few variations including traditional Margherita (pictured) and Marinara as well as a Pizza Pilgrims inspired "Nduja".

I tried out two dough recipes. One batch of 24hr sourdough and the other made fresh with 24hr sourdough starter. Both worked well.

Avoid burning by turning at least three times during the cook around every 20 -25 seconds.

More pizza again this weekend. Twice!

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Is there a mozzarella shortage or what?

Less is more 😉

Looks a good pizza that

^^^^
+1 Looks great to me.

Tried our 2s out yesterday after taking the recommendations. Really pleased with the results. Really fun thing to do. Oven gets stupidly hot and cooks in 2 mins with charring optional. Small enough to take camping. Just a fun thing- can see us using it a lot.

Could do with tips on how to make the bottoms a bit crispier. I think I might have been a bit mean with the pellets at first and the stone base was not as hot as it might have been. Anyone else managed to get proper crispy bottoms?

Wishes I'd never seen this post....

For crispy bottoms I find it takes longer to get the oven/stone up to temp than to cook the pizza.

Dont put too much stuff on the dough, less is more.

Thanks. We were very thin but may have overloaded toppings. Will try another 5 minutes of stone heating next time.

Nice photos of your Uuni there! Sweet setup. I was stuck for tips but I did find a guide for the 2S on their website's resource page and there are a load of videos on their youtube. Just copy what they do, it worked for me 😉

I think it just takes a little practice and once you have the hang of it it's awesome!

Quite unbelievably mrs ws (aka FD) is encouraging me to buy one....

We had ours out today again. All good again. Simple fun. Some questions.
1. I keep dropping pellets when loading up. Almost need a metal funnel to better load up.
2. My pizza stone still not hot enough. Might heat it in the oven first next time.
3. What is the metal plate for that is shown in diagram 8? It shows it sliding in the front but not where its meant to end up.

[quote=hb70 ]We had ours out today again. All good again. Simple fun. Some questions.
1. I keep dropping pellets when loading up. Almost need a metal funnel to better load up.
2. My pizza stone still not hot enough. Might heat it in the oven first next time.
3. What is the metal plate for that is shown in diagram 8? It shows it sliding in the front but not where its meant to end up.

1. how high have you got the filler chimney? I have mine at lowest setting when lighting then add more pellets when fire in basket is going well. Half fill tube then raise to middle setting.

2. I find it takes 20 mins to get hot, aye proper hot.

3. metal plate is a flame keeper, fits onto inner s/steel skin at front.

54sec in

For those wanting a crispy bottom: avoid overloading your pizza and place the cheese on last (as this causes the fat to seep across the topping and not into the base).

FTR, I'm sticking with my oven for now (Jamie Oliver dough recipe, allow to rise 1-2 hrs, make base, pre-cook base alone at 2200deg for 3-4 mins, add topping (cheese(s) last), return to oven for 5-7 mins. Job done.

FTR, I'm sticking with my oven for now (Jamie Oliver dough recipe, allow to rise 1-2 hrs, make base, pre-cook base alone at 2200deg for 3-4 mins, add topping (cheese(s) last), return to oven for 5-7 mins. Job done.

Some oven that. Must make the sunday roast quick 🙂

Perfect @Bruneep thanks I had missed that.

Where do you buy 10kg bags of wood pellet fuel from?
Found lots of places that will sell me 50 bags but not 1 or 2.

Are there any high street retailers like B&Q or Homebase that sell them?

For pellets I just went to a wood stove shop as they had 6mm pellets for bio-mass boilers.

The 6mm burn just as well. I paid a fiver for a 10kg bag.

The store was Robeys in Belper

Nice one Wilson that's that bit sorted then as its 5 mins from my house.

Just ordered some from Plumb Centre £5 for a 10kg bag.

Any idea how long that will last? 1kg per pizza session?

I'd like to get an Uuni. However with my sensible head on, can you use them to make anything else apart from pizzas?

I fancied something more traditional where the fire is in the oven and then moved aside to bake and I saw the below far less portable at 70kgs. I will update with results over the bank holiday.

[url= http://www.ebay.co.uk/itm/OUTDOOR-PIZZA-OVEN-MILANO-GARDEN-OVEN-SMOKER-BRICK-BASE/311613664752?_trksid=p5713.c100043.m2062&_trkparms=aid%3D111001%26algo%3DREC.SEED%26ao%3D2%26asc%3D20140502134130%26meid%3Da6871db2cd3349b18c7281b92e92f5b2%26pid%3D100043%26rk%3D1%26rkt%3D1%26sd%3D311613664752 ]http://www.ebay.co.uk/itm/OUTDOOR-PIZZA-OVEN-MILANO-GARDEN-OVEN-SMOKER-BRICK-BASE/311613664752?_trksid=p5713.c100043.m2062&_trkparms=aid%3D111001%26algo%3DREC.SEED%26ao%3D2%26asc%3D20140502134130%26meid%3Da6871db2cd3349b18c7281b92e92f5b2%26pid%3D100043%26rk%3D1%26rkt%3D1%26sd%3D311613664752[/url]

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Same price as the Uuni but the Uuni's are currently out of stock

Well it's up and running

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Thanks got a bit over excited

Pizza pictures tomorrow, wine now