Uuni Pizza Oven Review Part 2: Using it!
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- čas přidán 1. 12. 2016
- The Uuni 2 Pizza Oven, as it were, from a brand new user. I've used wood fired ovens before, but this is my start to finish run of the Uuni for the first time. It was simple and yielded amazing results.
For the best meat toppings on earth go here: shareasale.com/r.cfm?b=569835...
That was a good demonstration, thanks for posting.
thanks for this demo, your twisting my arm to buy one!
Thanks for the great review. You totally sold me on this unit at 25 degrees f outside temp. I've been searching for this information for awhile now..
+Don Nickason Thanks for watching!!
brilliant review man! really wanna get one, just waiting for the right occasion. thanks.
Matt I have been looking for something like this for ages. You can only take your pizza so far, Caputo 00, Fresh San Marzano sauce, etc etc. But if the temp of your oven won't go above 550 degrees, it just won't cook right. This definitely changes the game and put's us on an almost level playing field with the best oven fired pizza as Italian chefs.
I agree. The temps are key for the style being executed, in this case Neapolitan, which needs temps in excess of 800 to really do the trick. 900-1000 even better.
Dude that was cool as all get out! Thanks I'm sold on buying one.
+sportsfan inc Thank you!!
just bought the uuni 3 bundle yesterday. cant wait for it to come in
I've been using my Uuni 2S for a year or more regular use. I installed home made shield at back of stone like the Uuni 3 how has. Easy to reach 750+ degrees. But hard to maintain it. Mostly cause I'm frugal with the wood pellets and don't keep the stack full.
Excellent presentation !!! I'm buying one 👍👍👍
First time watching. Tracked down the UUNI and it’s the answer to loving to make dough and putting up with grill on oven pizzas.
I’m so glad I found your site.
Your first time was fantastic.
Hope their available in Australia.
Thanks.
Thank you for watching! I believe they are available worldwide. This is the Uuni 2...I recommend the Uuni Pro now. The Uuni 2 is discontinued and the Uuni 3 doesn’t quite run the same. Also, I know a ton of dudes in Australia who have Green Mountain Grills. If you happen to have one, you can consider their pizza oven attachment. Another option is the KettlePizza....an insert for the Weber Kettle 22”. You can go wrong with any of those 3, pros and cons to each. Good luck!!
Incredible looking pizza
Thanks for the beautiful video. I’m ordering the whole cooker.
Awesome!!! Thanks for watching!!!
Cool video! I'm getting one! thanks.
Same with me, a wooden pizza peel to place on and a steel one to take off. I don't have the pizza oven you do but I have another type that I made.
Looks great, can't wait to get one.
+Felixo Thank you!!!
Nice video man your pizza looks awesome. I'm really thinking of picking one of these up.
Thank you! Good luck in your decision....it's pretty darn cool.
Nice video man great job!!!
Loved the video and the pizza looks fantastic! For the money, this seems like the way to start out making wood fired pizza's.
It's definitely not a bad deal. Thanks for the comments!!!
That looks badass. I worked on a pizza shop before and my advice is. Proof the dough.
Thank you!!!
Looks great! Thanks for sharing.
You bet - thank you!!!!
You handled that new oven nicely. Most burn the Pizza. You looked calm and collected....perfect pizza!!
Thank you very much! Merry Christmas!
Matt Frampton same to you. MERRY CHRISTMAS. My gift is the Uuni Pro although I have to wait until March for them to ship it!
Excellent review
Thank you!
I got one yesterday here in the UK...I am from new Orleans but born in Naples Italy. Anyway...was about to use it....started raining of course
Congrats! Enjoy!!!
Just got a free one that looks like its been used once. I'm missing the hopper and scoop. The person that gave it to me said he should have it but has to find it. I sure hope he does as there are no parts available on the website.
great video, info on pellets was helpful so you get an idea on cost and usage, video was also appetizing, more reviews vs. il fornino??? pellet price?
could someone tell me, what is the best pizzaofen in this price category you can get? is it the uuni? or what are the alternatives?
Looks killer!!!
Thank you!!!!
dude - this looks FANTASTIC and nicely done video too!!! new sub here!
Thank you!!!!
I'm considering one. Are the pellets you're using the same that can be found at home depot & lowes that come in 20lbs/40lbs bags called wood pellet fuel?
Kudos on the IPA haha, they are great.
Thx! If you get pellets from the store, try to find BBQ Delight or Cookshack. Green Mountain even....just avoid Traeger. I use these myself. For pizzas and competition BBQ cooks: CookinPellets 40H Hickory Smoking Pellets www.amazon.com/dp/B00HEYVS2O/ref=cm_sw_r_cp_api_tFqNybGC385SH
AWesome dude. I'll bookmark the for future reference. Curious how much would be needed lets say to warm up the oven + crank out 3 pizzas?!
I'm the video I warmed up and cooked 3 pizzas. Go back and look at the bowl I started with. I used about half that. Maybe a pound or two? Not much more than that I would guess. Good question.....next time I'll weigh it. Now I'm curious.....
Great video brotha, going to go ahead and subscribe 👍
Much appreciated!!
Now I'm hungry! It's 2AM where I am! No! Hahahaha!
Brilliant
Great video, made me hungry and jealous LOL can you please add the dough recipe at some point, it looks sooooo good. Well done
Thank you! Much of what I do is an adaptation of Jeff Varasano's recipe.
www.varasanos.com/Dough.htm
Matt Frampton thanks a million, looks so much fun
Nice pizza, pal. The pizza oven is a nice unit. It seems to bake it evenly and not done too much on top or underneath.
Thank you! Yea, this quite well.
good job man
+J Dizzle Thank you!
Hey Matt, love the video as you really put the Uuni through it's paces from a real perspective. I am curious to know what type of pellets you are using, food grade I'm assuming, but since I have seen others using pellets with additives in them this concerns me.... please share your experiences with pellets. Tks so much.
Thanks Chef! I use a few different brands based on availability. No matter what, I always use hardwood pellets (hickory, oak, etc). The fruit wood pellets are not as efficient and also are filled with fillers.
I like BBQ Delight brand, Green Mountain Grills brand and Cooking Pellets off Amazon. The Perfect or Competition blend.
CookinPellets 40PM Perfect Mix Smoking Pellets www.amazon.com/dp/B00819OICI/ref=cm_sw_r_cp_api_WhP8ybQM80SPR
Good luck!!!
terrific, thanks for sharing your info.
We just tried ours out tonight. I'm a bit confused about adding pellets to keep the fire going. Do you pour them down the top of the hopper or drop them in the basket at the back. When I poured them down the top of the hopper they put the fire out.
Sorry for the delay! I put them right down the shoot and haven't had any issue with the fire going out. When you add pellets, be sure you have a nice fire going already. That's a strange one....I may need more detail to help.
Nice video, I have a Blackstone that I enjoy, but the Uuni still interests me. Other than filling the hopper, you don't have to manipulate it?
Thanks man! Actually no. What you saw was exactly it. I've run a black stone. Super easy as well.
I hit like immediately after you cracked opened the cold one for the boys
+evinoc lol - thx!
I am 👏👏👏🎉🎉🎉. I want one. Thanks
Looking at this type of cooking to maybe make one from a part of a barrel. I thought part of the magic was bottom heat, but this oven doesn't look like it has much. How much of the heat do you think actually goes under the stone?
Well - I don't know if that actually matters much as long as the stone is raging hot. You can see the actual temps in my video. It cooks lava hot stone and ambient. The stone is 700+ and the chamber is over 1000. Plenty hot. If anything - I'd say a little too hot if you aren't running it right. Good luck!
Well Done!
Thanks!!!
Another good uni pizza channel is got2eatpizza!
Matt,
Really good video, nice presentation with very clear instructions. Do you have any follow up on it, have you been using it regularly? Also have you done anything else other then pizza in it?
Hi Samir - thank you! So far, no follow up. I've used it twice since I filmed this and it's been great. It's been a busy time here in Nebraska as the year winds down. I plan to cook lots of things on it as soon as I can.
Thanks mate, cant wait to hear your updates on it. Will be checking up on your channel.
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 ??
I think you should be just fine!!! Hardwood is best, they burn the hottest.
what size pizza peels do you use? the width and length. thank you!
Hi there! This is what I use. It’s more like 13” wide. www.kettlepizza.com/product/aluminum-pro-pizza-peel/
reviews for uuni3 and pro when you can!
Yo a un horno similar le pondría el plato de piedra circular que ya lo tengo sobre otro metálico que es giratorio con un motorcito eléctrico y entre la pared interna y externa un aislante de alta temperatura como la manta cerámica que soporta unos 1500ºC y después me cuentan como quedan las pizzas, mi proyecto es mixto a gas y pelet o leña fina para darle el perfume del horno a leña, cuando lo haga subo el vídeo, gracias.
Matt, would you share your dough recipe. I have tried so many and not happy yet
you just want to get the highest gluten flour you can get....Caputo 00 fine is a very common one people use for pizza. You may have to buy it online...very few chain grocery stores carry it. Btw....if you have Publix grocery stores their bakery pre-made pizza dough is nothing short of terrific. They even have pre-rolled ones from one of their vendors that work great ...you get the great air bubbles and everything. I actually have to use a dough docker to keep the bubbling up to a minimum. I'm from the North East so I know good NY Style dough and this stuff is closer than I've ever gotten trying to make my own.
+ChipsPlace I'm so sorry I over looked this comment! Check this out....this is the basis to what I do.
www.varasanos.com/pizzarecipe.htm
Is the middle getting done? Also does the oven work as well as the ooni oven?
This oven works great. It is a Ooni, before they changed their name.
Is this the "2S" version? I've seen other videos that don't have the stone bottom and am just trying to figure out the difference... Also, any idea how many pellets you average it uses each time you use it? Just wanted to try to calculate the cost of running it.
Yep, it's the 2S and it came with that stone. Those you see without a stone are purchasing a 'baking steel' to fit from the baking steel company.
The first Gen Uuni2 came with an aluminum Plate as baking surface so it might be an older one he´s seen.
Is that tile under the oven? Seen this on other videos.
+Martinionthedocks Yes sir
about how many pounds of pellets does it take to cook 2-3 pizzas?
Hi! Thanks for watching. You know, I should do some weight actuals, that’s a good suggestion and I will when I get some time. If I were to guess, I’d say 1-2lbs all told with warm up to cook.
where did you get the pizza peel, what size is it?
Hi - that’s actually a KettlePizza peel. Think it’s 13” or so wide. KettlePizza.com
Is possible to use this oven (or Ooni 3) only with little solid wood sticks (instead pellet) or the fuel tank is too small?
Unfortunately, no. Pellets on the Ooni 2 only, or propane. I was able to order the propane attachment and get it working.
@@MattFrampton Thanks
Thanks Matt... Mine is coming on March. Cant wait. Great video.Are you using it as much as you thought you would? Any tips?Have you tried using Traeger brand pellets?
Awesome! Congrats. Yea, I've used it about once a week since I posted this. I love it and my KettlePizza equally. They both rock. Pelllet-wise, I use these. I'm a competition BBQ cook, and these are what I run on my Green Mountain for chicken, so I use the same on the Uuni.
CookinPellets 40PM Perfect Mix Smoking Pellets www.amazon.com/dp/B00819OICI/ref=cm_sw_r_cp_api_7DrFybG6MFP6D
Thanks again.. any tips on recipes for easy/good thin crust pizza dough?
The recipe that comes with the Uuni is pretty straight forward. This is one of the most helpful reads on the web. It's quite a lot of detail, but a great ramp up to good dough. To this day, I still use a lot of his concepts.
www.varasanos.com/pizzarecipe.htm
Thanks again Matt.
What kind of pellets did you use? I'm reading on reviews that people been having problems with none unni pellets. I'm hoping to order by fri and don't wanna eat it if I have to get unni pellets
I love these. I also love Green Mountain Hickory or BBQ Delight Brand. Don't waste your money on fruitwood pellets. Use a hardwood (oak, Hickory, pecan, etc.)
Fruitwood pellets burn faster and cooler and have filler. That goes for all brands...
CookinPellets 40H Hickory Smoking Pellets www.amazon.com/dp/B00HEYVS2O/ref=cm_sw_r_cp_api_jFO.ybNF5PVGB
Matt is right head on. I am using costco traeger pellets mixed up of hardwood and cherry etc.. Flavor is not good. And heat spike then go down.. You have to keep adding trickling fashion to keep fire up. I did have 2 occasions where I filled to top with these pellet. And then hell came on my backyard... The smoke that was generated I could not see through for 10 seconds... I think filler did this mess.. will get oak.. or hardwood only version as Matt suggested. Thumbs up Matt.
Matt - Nice job with this video. I just picked up a 3 and am getting ready to put it through its paces. Your video helped set the stage nicely, thanks for taking the time to share your journey.
That peel must be tough. I would think cutting the pizza on it would gouge or mar it and make the dough stick going forward.
Thanks for watching! No damage done at all, I do it all the time, dozens of cuts a week. It’s stainless steel and I use my wood peels to put the pizzas on, metal to take them off.
Could you taste the smoke flavor on the pizza? I'm concerned that it cooks fast and not enough time for the the wood fire flavor
Well, speed wise - this is exactly what you want and get from a wood fired oven pizzeria. They cook in 60-90 seconds at those restaurants. With this oven, the smoke taste is present, but not overly defined.
It is generally harder to get true smoke flavor from pellets than it is real wood. This is true in competition BBQ and it holds true with this pizza oven as well.
As with cooking on a pellet fed Smoker or grill, you trade some smoke flavor for convenience and simplicity, so you have to find the balance that works for you.
In terms of pizza taste and flavor off of a home oven, the KettlePizza, which runs with real logs, takes the award for me, but it is much harder to run and keep running.
Good luck!
Oh and also GBR!!!!!! :)
Well I was wanting to start a small pizza stand here in North Platte. Was looking at the uuni because I the convenience of it being pellet feed and prob be less expensive then using all wood. I was looking at the kettle grill first but got thinking maybe it would cost to much to burn wood all day long
I think you are on the right track. KP is amazing, but VERY costly to run all day. Uuni is releasing an Uuni Pro soon, which can be pellet fed, wood fed or gas fed. Check it out. It's also bigger, so you can get 16" pies in there with ease. The Uuni 2/3 is more narrow, so you are limited. I'm going to get a pro once released and give it a run.
If you are going with a low budget oven for this, I think Uuni is a good start.
Here's a vid of the pro on gas
czcams.com/video/K7miHsi5Ik0/video.html
I wonder ~ can you make a small "Pan Pizza" in this oven? I know so many that like the thicker dough pizzas. That would be awesome. So far, all I've seen is pizza that is as thick as cardboard and puffy around the edges.
This is a great question and I would say - not a chance. This thing cooks either lava hot or not at all. It's intended for Neapolitan style high temp baking. A thick pizza would be raw in the middle.
Take a look at the KettlePizza for what you want to do. More versatile. I can make thin crust, thick crust, bread, lasagna, cookies, etc.
Check this out: czcams.com/video/kEzQkRjQJ3c/video.html
Can you tell me what size is the peel.
Hi! It is a 12" peel I'm using.
Hey man, which model is this?
Hi there - this is the Ooni 2. Im hopeful to have a Koda 16 soon to test.
Are you using a 00 flour for your dough or is this a Neo Neapolitan style or new york style dough using high gluten bread flour?
Hi Ken - I go back and forth. I use 00 OR King Arthur Blue OR a blend of both. Kind of depends what am doing and what quantity I need. 00 in the states is crazy expensive and if I do it right, no one can tell the difference for large parties.
Wow thanks. Your pizzas look incredible.
Appreciate that very much!! Cheers.
Ken Lacy use 00 flour and semolina powder, you won't look back, 800g 00 and 200g semolina.
Yep. Great combo!!!!
That was exactly what i needed to know! Awesome, thank you Matt. do you think that is safe to put an UUni in a 10 ft x 3 ft balcony?
Hi! Thanks for watching! Well - that’s tough for me to assess not being there. It really depends on the roof height, if it is covered. There is a lot of heat coming from the chimney. If it’s open, no roof, I would say yep.
Matt, any idea if I can use the uuni indoors, under a commercial restaurant ventahood?
I'm probably not the best to ask, but I suppose if you had the proper ventilation it could work. I would expect a residual smoke smell anywhere near it, just by the nature at which smokes works.
Outside of ventilation, I could also see an issue with the containment of flames and ashes. Flames do shoot out of the back on occasion and ash can fall - so you would also need to consider this as part of the overall environment.
For the average user, this is an outdoor unit - but I actually saw an Uuni review where it was being used indoors in a kitchen studio / film room.
I'll caveat all this that I'm NOT recommending it - just giving my opinion.
Matt Frampton, thanks for your reply. I had to check it out, and it worked great. Will not use it while the restaurant is in operation however.
Now I need to work on my crust!
I made the dough with half Molina Caputo 00 and half KA bread flour. I thought it was great flavor, but my wife is more demanding when it comes to a thin crust. Would a rolling pin be an apostasy? I have more Caputo flour than I'll ever use. Any ideas on 100% Caputo flour? I am a chef, not a baker.
You are lucky! Caputo here is tough to get. All 00 will be fine.
Also - I prefer no rolling pin because it squeezes all the air out, but it's personal preference. Rolling it out will produce a thinner / crisper crust.
Dumb question: Can you taste the wood smoke flavor at all? Great video!
Thanks! Yea, it's got a bit of a wood taste, but just like using a pellet smoker vs a stick burning smoker, it's not the same quality of wood fired taste you'd really prefer. I love the speed at which the Uuni lights and cooks and the ease to keep it hot, but my best quality wood fired pizzas come off the KettlePizza - it's just s little more of a challenge to run for a length of time (it can be done! Just requires a little practice). Check it out: czcams.com/video/kEzQkRjQJ3c/video.html
Thanks Matt!
Stone Cold Steve Austin cooking pizza....hell yeah!
Duh!
Are you indoor or outdoor?
Outdoor!
Can you bake bread in it
You probably could, in small quantities. The chamber is not very big. Largest pizza you can do is 12”. Check out the specs / measurements on their website for your specific bread making desires.
Fahrenheit? What's that?
Hahah. Touché!
So got my uuni yesterday I'm using pitboss pellets. Thick black smoke and smells like burning plastic
+husker prepper boy, that sucks to hear. You aren't the first person I've heard that from after using the Uuni 3. I suggest reaching out to their customer service and see what they have for suggestions. Unfortunately I don't have one of those to try and offer my own opinion. I have the Uuni 2.
Certainly sounds like they may have made an adjustment that doesn't work, but then again I see a whole bunch of people posting success on Facebook.
When is the Uuni Pro review coming?
I had really hoped to do one soon, but I have yet to get my hands on one......
Pitmaster Matt Frampton fyi I was on the uuni site and it said shipping in March. Ended up on bbqguys.com site and saw it there. They just shipped it today... I am freakin excited...you have no idea. Go here and buy it! www.bbqguys.com/uuni/pro-portable-multi-fueled-stainless-steel-pizza-oven
Awesome!! Thank you!!!
Pitmaster Matt Frampton there aren't any good videos. Be the first! If I had the balls I'd record some...lol
quanto costa un forno così
300 dolari
Right off the top I think the door will be probably down the road
I thought the black dot was on my screen
Haha - sorry! Didn’t even notice until I was finished filming. Annoys me too!
Looks like that goofy door isn't too easy to put on.
Great review, still happy with it?
I am. I have other ovens I prefer (like the KettlePizza), but this one is fun in a pinch or if I want to take it somewhere.
Matt Frampton I have the kettlepizza and love it also. I bought my cousin the blackstone pizza/patio oven for him for fsthers day and gotta say it impressed the hell out of me as well. My wife bought me one as well for Christmas.
I was looking at the uuni at one point But wish it was sturdier from all the vids they look a bit flimsy.
Awesome!! Yea, the Blackstone is crazy good at cooking too. Fast, simple, heats up quick. In Pizza we crust!!!!
Garlic powder? Nonsense!
I make my own Mozz.
Thanks for making the video Matt but man, these things aren't made for anything serious. They are black soot boxes (just about every pizza I've seen is that way with these) that will look like garbage after the first time you use them, the "stones" are super thin which won't hold heat and the floor will crack quickly not to mention the uneven heating. I'd get a Terraforno Wood-Fired Pizza Oven and be done with it. I love mine.
Not saying I don’t LOVE my other pizza ovens, but I haven’t had the same bad luck as what you describe. Quite the opposite.
Good video, IPA's are for peasants though.
Hahahah. Fair.
great review, but my dude, clean your camera lens!
Yea, drives me nuts too. Didn’t realize until I had all the footage, didn’t want to take away from the true first cook. It was a scratch on one of my iOS phone lenses.
@@MattFrampton its all good. I tuned it out eventually. Great review though. I'm gonna pick one of these up this spring
You are man handling the pizza lol.