[Closed] Uuni V Ooni gas

I've put the gas burner on our uuni 3.
Ready to cook in 10 mins, obvs no smoke, reliable no hassle.
Much easier.

No experience of the gas only models but I expect they're very good.

Likewise, not used pellets in our 3 since getting gas. I think pellets can work fine if there’s no wind (or the right amount in the right direction) and you have someone watching it and topping up as soon as needed. I found it a massive faff trying to make pizzas and cook and stay on top of pellets - gas is just consistent and easy.

The new Koda 16 looks brilliant. Both for the extra size and the burner down one side for more even heat. If I was buying new I’d go for that and am actually quite tempted to sell my 3 and get one anyway.

Gas burner all the way.

I ordered the Fyra last week can’t wait for it to arrive but waiting for stocks so a few weeks yet.

Since I got the gas attachment for the 3 I've never used pellets, and doubt I will. Just found faff of feeding pellets while trying to make enough pizza for several people a hassle to do single handed. In hindsight should have just sold it and bought a koda rather than buying an attachment. Used my sister's koda and it's a nice piece of kit.

Was gonna buy a 3 a few weeks back. Asked around folk I knew with them what to get.

All but the still in honey moon period owners said get the gas one pellets are a pain in the arse.

Reviews said similar.

I have a gas koda on the way.

I've a kuda... it's amazing...
get one!

I love the idea of wood, but the gas just works, constant temp, and easy to control!

DrP

Hmm! I may change my order to the Koda.

Thanks people.

Uuni Pro here. Still miffed they changed their name to a meaningless 'Ooni'.

The pro does charcoal/wood as well as pellets and I got the gas kit too as part of the kickstarter offer.

If there are 4 or less people it always wood. I think it tastes better and the 'ritual' is part of the experience. I do switch to gas for bigger groups however as it is much easier to keep the heat up whilst prepping pizzas. I've done groups of 8-12 adults and that's definitely easier with gas.

The pellet attachment has never made it out of the box.

The best thing I did for my pizza experience is make 4 plywood prep and 'launch' peels. I find the pizzas launch better from them than the aluminium peel and it means you can get 4 guests all making their own (or you doing it for them) as a fun instructional activity.

Don't underestimate the value of the skillet/sizzler pan to the oven experience.

gas user on old school uuni 2S, the pellets were a proper pain.

If there are 4 or less people it always wood. I think it tastes better and the ‘ritual’ is part of the experience.

The ritual being the same as with a charcoal BBQ? Stand around for hours waiting for it to get to optimum, stink of smoke and then it to be past its best in 20minutes. ?

 

So Uuni became Ooni? FFS.

Mate bought a Gozney Rooccbox a while back and swears he gets awesome wood-fire results every time (for small family and gatherings). He is a very methodical person though and will no doubt make the time to prep perfectly. £400 for the gas version (although £100 wood burner currently bundled in at present).

Pizza oven has been our my wishlist for bloody ages. Can't seem me with the time or inclination to build a proper oven so reckon the Gozney or Uuni/Ooni is the way to go.

Any Roccccbox owners here?

I brought an uuni Koda a couple weeks ago and it has been superb.
Very easy to use, just get it lit, wait 20 mins and you are good to go.

Sorry for hijack, but what pizza dough recipes are people using?
Currently we are cheating by buying the frozen dough balls from waitrose.

Sorry for hijack, but what pizza dough recipes are people using?

I use Jamie Oliver's recipe for normal oven-baked pizzas but I pre-cook the base for 2-3 mins to get it crisper. Also put cheese on last to prevent it softening the base.

Would prefer to go with a more authentic recipe if going for an outdoor oven. Been looking at live yeast recipes and so on but stock is a problem right now.

The ritual being the same as with a charcoal BBQ? Stand around for hours waiting for it to get to optimum, stink of smoke and then it to be past its best in 20minutes. ?

Not in the slightest.

2 mins to lite it. 20mins to get it up to temp with charcoal then put a few 'sticks' of wood (take a dry log and cleeve it into half a dozen thinner pieces with a hatchet) and wait a few mins for the temp to ramp right up. That gets up up to about 600deg C. But with the pizza door with the opening on rather the glass door with the temp gauge the temp does drop a bit after a few pizzas so you need to keep feeding it sticks and possibly swap doors back for a few mins to let the temp build back up. You could keep that going all night if you wishes but if you are the only cook it another plate to spin over doing the dough, loading the pizzas and cooking them.

Zero smoke. Time to working temp is maybe 2 mins, possibly 3, longer than with Gas.

There is a nice woody taste and the temperature is more even as the flames lip right over the top whilst the gas is far more rear orientated. You get a higher temp with charcoal and wood too.

As I say its a lovely experience or ritual but for me just a bit too much faff if you are doing dozens of pizzas.

When at proper temp a pizza cooked in less than 60 secs makes the whole thing for 2 or three people a really quick exercise even with wood.

Karu user here (with gas burner). Gives option of gas, wood or charcoal. Tend to use charcoal and wood mix and it’s pretty easy, reliable and cooks well. Perfect when you’ve got a bit of time and the weather’s great.

Gas is very handy for no-hassle cooking or when you’re in a bit of a rush. I definitely appreciate having the option and the oven gets used more because of it.

Edit- agree with everything convert says above 😀

Re the gozney Roccbox.

Read the reviews on their firebox. There may be a reason they are giving them away with their gas ovens.

Re recipes I switched to the ooni recipe last night after using the Jamie Oliver and precook method for years with the oven.

Even cooked on the bbq the ooni recipe turns out a better pizza

Re recipes I switched to the ooni recipe last night

This recipe? Are you using live yeast?

Any yes, I read a few reviews about people having problems with the firebox a few weeks ago but started being swayed by my mate's prolonged success.

I've ordered the wood/charcoal only ooni, but I'm a ritual kind of guy who loves cooking over wood/charcoal. Arriving late May, I'm excited.

I used a roccbox before that was a friend's, it was fun, we used kindling and just kept it fed, think we did 10/12 pizzas in the end.

Converted my uuni 3 to gas and it’s so much easier than wood. Have got a load of pellets to get rid of now. Have also thought about changing to a Koda due to the smaller form factor, but that’s an expensive change to make.

Question for koda users - what’s the temperature differential between front and rear? There is a difference with the uuni 3 (so I just rotate the pizza half way through), and that’s with the door closed. With the open fronted koda, I wonder if it’s even worse.

One of the best things ours gets used for is cooking steaks in a cast iron skillet pan.

Oh wise ones of STW how long would the 5Kw gas last as it’s a more portable option?

if you haven't got yeast, don't make pizzas, make flammkuchen instead.

https://greenhealthycooking.com/flammkuchen/

(adds fromage blanc and lardons to the next shopping list)

Sorry for hijack, but what pizza dough recipes are people using?

I think the standard Ooni recipes are a great starting point, both their standard dough and the Detroit deep crust are excellent. I know the recipes on Pizzapp are well regarded too.
To me I've found the following more important than exactly which recipe....
- Slow prove in the fridge for 48 hours (24h not enough to make a difference to taste, 72 makes my dough a bit too hard to work with).

- Decent 00 Flour. Caputo is the go to, but I prefer the Molino Grasi, bought in bulk for fraction of the cost of Caputo. It's great.

Agreed on the proove making the odds.

I don't do it in the fridge. 24 out on the window sill for me.

Homemade pizzas tonight well that was kind of the plan but instead we got pissed in the sun so it’s co/op pizzas instead. 😂

2nd pizza dinner on the Uuni 2s this year. Still using wood pellets, works ok for our family meals (5 but 1 is a baby so 4 eaters)

Love mine

I have an Unni 3 and use pellets, I have the gas burner and one day it may make it out of the box...

The problem I have is not gas or pellets it's a lack of flour...

P
Drac
Subscriber

Oh wise ones of STW how long would the 5Kw gas last as it’s a more portable option?

I picked up a full 5kg bottle from FB marketplace for £25 and have since cooked 8 pizzas and the gauge hasn’t moved yet.

As for flour try your local Polish sklep

my base recipe is..
500gm 00 flour
300ml warm water
salt
yeast

mix.. prove (not too warm a place) for a few hours.. split into 4 balls.. prove again for half hour.. eat

there IS a temp difference in the koda so you have to rotate the pizza, but.. as its quite long (front to back) you can cook at the front, further from the flame, and rotate less frequently...

a great thing about the gas one is you can cook indoors!

DrP

Uuni 3 gas burner uses something like 300g/hour so even a 5kg will last ages. I have one of the big ones (spare from parents’ bbq) and it’s a heavy old thing to carry from the shed. Must have done 20+ hours of cooking on it and still shows full.

I see the official ooni dough recipe on the app has changed. Used to have more salt and 20g of olive oil in the standard 500g 000 flour version. Now no oil. Also the app has that calculator that I’ve not got my head around yet - needs a reset to the standard recipe button.

Cheers for the feedback I can get a new 5Kw for just over £40 so I’ll go with that.

a great thing about the gas one is you can cook indoors!

Nice to see this thread, since I had made dough yesterday morning, for tonight. A couple of things I’ve learnt recently - cooking in an Uuni 3 using pellets:

1) just before lockdown started, when there was panic buying, I couldn’t get 00 (or any other) flour, but our local Asda had JusRol sourdough pizza base in the chiller, so I thought I’d give that a go. Left it to warm up before using, but even them there was zero stretch - ended up having to roll it out. Really wouldn’t bother again.

2) we like pizze bianche (ie without tomato); my wife's vegan so we decided to use Oatly “creme fraiche” instead of the real thing - unfortunately it goes very liquid when heated - another thing never to use again (for this - it is great on desserts). Base remained wet and there was some overspill onto the stone, which I’m now burning off.

I’ve got a gas burner which I used on Christmas Eve a couple of years ago, but I actually like the pellets, and the flavour. I might try the gas again when I run out of pellets, but I’ve plenty for the time being.

Base remained wet and there was some overspill onto the stone, which I’m now burning off.

Just turn the stone over.... It's double sided and the dirty side will clean up of its own accord as you're cooking on the other side.

I’ve been mulling over a roccbox for a while. Got plenty of dry wood in the shed that I can split to kindling size to use with the wood burner and I thought the gas oven would be useful in the camper (outside) when I france in the no bbq zones.

Been doing great home baked pizzas in the oven with a pizza stone but they take a long preheat of the oven and take a good few minutes to cook each. Would be nice to achieve one a minute or so outside by the table rather than eat in shifts!

I use the overnight in the fridge dough recipe. It’s so simple there’s no need to buy dough. The home made dough freezes well.

Just turn the stone over…. It’s double sided and the dirty side will clean up of its own accord as you’re cooking on the other side.

Yes, got that - I meant I had left it to burn out the pellets remaining in the burner, to clean the stone - it gets turned if it looks bad. The difficulty here was the liquid on the stone when I wanted to load up the next pizza and I don’t think I want to be handling the stone when it’s hot.

I've had my Uuni Pro for a couple of years now and its just awesome. Charcoal base topped up with wood as above and it cooks pizzas so well; and I guess I like the ritual too, plus the smell.

To be honest I prefer cooking other dishes in the Uuni like Spatchcock chicken or the 3hr roast pork belly I cooked last night.

Also Love my little Prakti stove, lovely piece of kit and hope I get to take it camping later this year.

https://the-charcoal-burner-company.myshopify.com

Order cancelled and Koda ordered this am but they sold out so now mid June.  😕

Have a look at Lakeland? https://www.lakeland.co.uk/62007/Ooni-Koda-Gas-Fired-Outdoor-Pizza-Oven-with-Baking-Stone-UU-P06900

Seems to have it in stock.

Finally my Ooni is on its way.

Euain thanks but just spotted your reply. 🤦🏻‍♂️

Woo, I've been using mine most weekends since it arrived, tried the sourdough naan breads last week, they didn't to too well. 2nd and 3rd rounds of pizza dough were really good though, the ooni youtube and recipes are really handy. Enjoy it Drac!

Finally my Ooni is on its way

Lucky you, my 16 isn't due til september.

Uuni 2s here. Pellets only. Stuff a blow lamp up it to get it going. Once it’s going it’s easy to manage.
Tap the hopper occasionally to clear it and lob pellets in after taking anything out.

First go tonight. Christ they cook ridiculously quick so took to 4th to get it near perfect, just keep spinning just keep spinning. Well chuffed with it’s going to get a lot os use, tried some chorizo and mushrooms on a sizzler too they were delicious.

I could only get a 10kg Gaslight bottle so should be good for the next 5 years. 😂

Pics Drac!!! 😁

Superb. 👌🏻