Update: 11/19/2019 I highly recommend if you plan to use wood,charcoal or pellet wood for the fuel then get a portable fan it will make your life much easier, I recommend this: extrafudge.com/ref/B082NX8GTF Absolutely worth it. And I measured about 110 minutes run time on high. Update: 11/18/2018 got my new Thermometer. Updates: 11/04/2018 on my 2nd use of the oven the thermostat on the door broke, I think from thermal shock, the thread literally snapped.. I contacted OONI, we'll see how they handle this. 11/13/2018 they sent me a new thermometer As far as the cosmetic defects I contacted OONI they never got back with me on that. But I didn't push the matter, I only emailed once and never got a reply. Buy this Pizza Oven on Amazon: extrafudge.com/ref/B07F34GG89 (Better return policy and problem resolution for sure) How to make the dough: th-cam.com/video/MABUNp1MKyM/w-d-xo.html FYI: Uuni pro will get 2 years warranty but you must register using this link: docs.google.com/forms/d/e/1FAIpQLSdz4bOQ5i5JSuxuPixVboCtSNFvsPdVc6IirG7L5OG60PP3EA/viewform?entry.1489379612&entry.966239644&entry.826618591&entry.1191328874&entry.1518579288=Yes,+please
@@ureviews if you tune the blower in full speed, if there is enough pellet, you must be able to melt the burner. The max. capacity is 10 cfm. You must tune down speed of blower.
if u don't already know . a diamond grate what you do is take out the pizza stones and trace the shape of the very back were the wood meets cut to shape the grate and place it then put the stones back in. this does 2 things it keeps the fire contained and 2 it stops charcoal and ambers from landing on your food its a great tip I use it on all my ovens
(I have a 36" pizza oven.)The black smoke is a very clear sign that your air /fuel mixture is waaay too rich. Less wood , Smaller pieces until there is a bed of coals . Then maybe add one or two pieces the size you were using. Also all of the black soot inside the oven should burn off before you start cooking. That's a good indication that the stove is up to temp...( Aside from thermometer). Leave the flue damper all of the way open ... It will draw better and burn hotter and cleaner. I've never seen anyone burn wood rather than pellets in one of those yet. It's cool that if offers both options.
The adjustable vent at the bottom of the stack is where you adjust the airflow and temperature. Open all the way for maximum heat. Also make sure stack flue is open all the way.
Nice review. If you shut all the vents, does it extinguish the fire? Or does it just need to burn out on its own accord. How much does this thing weigh? Do you consider it portable? Could you have used the regular door to cook pizza as well? That pizza opening is pretty tight to me. I use the same peel set up as you do. Build the pizza on the wooden peel and then take it off with a metal peel. Thanks!
It's portable ish.... you can pick it up o e person and put it in a sub trunk no problem. As far as the fire, I just let it burn, I don't think its air tight regardless.
Thanks for the vulnerability of sharing your first pizza journey. The cheese needs much more browning, but the crust looks leopard'ed pretty well. Hopefully adjusting your vents and flues can drive the flames further overhead and temps a touch higher and get that top looking more attractive and texture more balanced.
"Uuni becomes Ooni As we grew, our name had a couple of challenges. A lot of people couldn’t pronounce or spell it! Sometimes it would get autocorrected to ‘Unni’. Or people would pronounce it ‘you-nee’, or spell it as ‘Uni’ and Google would offer them suggestions on where to go to university. We’re all for education, but that wasn’t really our goal... So we decided it was time to make a change: let’s not change our name, only the way it’s spelled! " - Ooni (previously Uuni) blog Uuni in Finnish means oven
I heard that the Ooni Pro can bake multiple pizzas in a row much more consistently when using it with the gas burner. Is that right? The manufacturer says the door should be open when using the gas burner.
If they had a preferreated back plate it would effect airflow... On my big green egg engaging the protective screen which is wire mesh cuts airflow by about 50%. Can you link the pellet attachment? I don't see one and they only list wood, coal, and optional gas per the gas attachment.
Your pizzas look great, but I was wondering if it is possible to get the bottom of the crust crispy (or much crispier)? Perhaps cooking at a lower temp would do that?
YEP! I would say 450-500F should make your pizza harder and not spongy. But then I really think you should not spend the money on this and use your home oven with a stone. I recommend this: extrafudge.com/ref/amzn.to/2s2PzU8 Excellent value. Just make sure you heat up the stone at least 40 minutes.
Really nice looking pizza. Great video. Re: finishing the pie in the dome, could you remove the oven face plate completely when the pie is cooked so you have more leverage to lift the pizza up into the dome? Or will the flames jump out? Also, have you considered buying a small round pizza peel to quarter turn the pie while its inside of the oven? I'm thinking this will help keep cook time down since you're not continually pulling the pie out. At that temp and since you're burning wood, is it feasible to get the cook into the 90 second zone as if you were using a traditional wood burning oven? p.s. my ooni pro is on the way. Can't wait to start making pizza!
I've started making pizzas with the glass door, I just open and close it, and it's fine. Actually allows more temperature control. So Flames will only jump out if the wood is actively burning (Like a new batch of wood) and there's wind... As for the round pizza peel, I bought one! but it was too small :-p I may get a bigger one (I got this: amzn.to/2KCYbG6 way way too small for a 13" pizza). Yes you can get it in 90 seconds, just need the patient to get it to 800F, Also don't get the pellet attachment, I think you can use the wood tray with same effect. Just open door (be careful) and add more pellets. In fact I use pellets when I want a quick boost in temp. This oven is a lot of fun. I'm happy I got it (so far, now we have to see if it will rust etc)
ureviews thanks for the tips! Lmk which round peel you end up getting and if you recommend it. Maybe a video review on all of the pizza making accessories? 😜
Yeah i think I'll make one, thanks for the suggestions. Pizza cutter: amzn.to/2DNMqeO Wooden Peel to plop in the pizza: amzn.to/2P5XjKP Metal Peel to take out the pizza: amzn.to/2E2rMs8 Stone brush cleaner: amzn.to/2P9ryk6 And FYI i don't like the peel that came with my bundle from uuni.
Only one question for me: at 2:02, you state that when you close the vent, the heat escapes through the sides of the oven and out through the chimney. That's confusing for me. If the vent is closed, how can heat escape through it?
The pro has a dual vent system that allow you to vent directly out the chimney for high heat but it also has a second vent that if u want lower heat you can close the chimney vent and vent through the second vent that lets it vent from a lower point in the oven
@@Fbelac I know that. But those vents just go up through the main chimney. So if the main chimney vent is completely closed, those little side vents aren’t going to do anything. You’re making it sound like they’re still going to vent somehow if the main chimney vent is closed.
@@dirkdiggler9482there is a internal vent inside of the oven and one on the chimney which you are referring which will close both but the internal one allows you to close the roof vent directly to the chimney and uses the lower ones instead
Your fire needs more airflow. Open up the damper in the chimney just a bit to get a good draft going. Your fire shouldn't produce any black soot as was visible when you put the pizza in. The top of your pizza was undercooked.
I was able to get the top done nicely in subsequent attempts. The gas option definitely gets the top cooked too much, which made me lower the flame at some point. expect the gas burner review soon.
Why did You have still open gate during of baking pizza? You lost warm air which browning top of the pizza. I think that's the reason why your top is not toasted from up site relative to down. This oven is realy small and lost many warm through the door even stone are HOT... :)
If you are thinking of getting one get it soon on the Ooni website. $600 for the bundle (gas attachment, peel, cover and gloves). It’s National Pizza month and it’s 26% off
Ok carino ma..che senso ha una canna fumaria quando il fumo esce dall'ingresso? I grandi ingegneri dovrebbero studiare questo fenomeno e farsi qualche domanda...nah ve lo dico io che non sono nessuno:va progetta una canna fumaria che abbracci tutta l'arcata superiore dell'ingresso e no un tubo messo dove capita. Grazie geni
I have the Uuni pro for 2 years know. I prefer an real stone oven. When it is windy you can not use the oven. And you get backfire as well. Also the heat of the metal outside is realy danger. I burnt my hands more then ones. If you have litteken children do not buy the Uuni.
How wide is the pizza peel and where did you get it. I’m needing a smaller one and that look like a good size. I have the green mountain grill pizza oven. Thanks
It doesn't really give you much room to spin the pizza with that small pizza door why do you have to use the pizza door can you leave it opened completely
FYI, non contact IR themometers give erroneous results when measuring shiny metal surfaces. Paint a spot of metal with black stovepaint for high temp and let it dry and then measure the temps between the shiny metal and your black painted surface. Huge difference. Shiny measures way cold and black will be correct. IR non contact will measure the hearth corderiete deck temp spot on but ishiny steel nterior temp until blackened from soot will measure way low Black sooty interior means not enough heat and too rich firebox. Lean it out or risk sooty pizza. Also the surface of your corderiete stone will measure much hotter than the internal temp UNTIL it comes to equilibrium. So wait wait wait it out by at least 15 minutes before cooking pizza or the bottom will not cook through before the top burns. I preheat my oven corderiete 30 minutes at 500 F before I throw a pizza on it.
thanks for the details, ive been wanting to make my own or get made, i think i can get it done at 1/4th the price, offcourse it wont look as nice and may be not all the bells and whistles, even if i do a replica we can do it in less than 1/2 the price
Throws in half a tree without any kindling and then attempts to light the fucker with a blow lamp for the next 20 minutes without getting anywhere. He then talks about burning his hand one time.......... No shit shirlock. 😀😀😀
To wanna spend $800 on an oven designed to cook one type of food...or foods similar...you either eat a lot of pizza...heh...But this one is a good one I've heard if you have your heart set on getting a portable pizza oven. And don't want to or can't spend $6000 on a built-in...
Stack fire wood from the tiniest on the bottom and bigger and bigger on top. Your logs are obviously too big, especially for that product. Then you fire only the bottom with just one match. Why waste torch fuel? I mean, you can waste all you want, but don't torch a god damn fat log trying to start a fire. It's not how it's done.
@@ureviews I tried not to sound too critical, glad you took it in good spirit, but i had to write something because i heard my ancestors from the grave grumbling at me to write something and point you to the right path of setting up a basic fire. :) Nice pizza at the end.
You need bearing, cast iron rotating table, then you do not need to take out the pizza and rotate it. In turn higher oven temperature. www.ebay.com/itm/254008178775
I see some major flaws here. First those "bricks" are suuuuuper thin. They won't hold heat at all and talk about cracking/wearing out.. Yikes. Also does that temp gauge have 450 degrees F as red hot??? OMG that's offensive to real pizza cooks :) - come on guys we all know that is way too low temp for good pizza. It looks waaay tooo small, not insulated and I see too many of these reviews with too much "black smoke" which means YUCK tastes like a charcoal briquette... I got a terraforno oven and love it but that's me..
CBDank USA I built my own brick oven which is fantastic (qualifies me as a “real” pizza cook ?) I also have a uuni 2 s that runs off pellets ....... I would seriously challenge anyone to tell the difference between the pizzas ..... I have learned to use the uuni which took a while but they are great and convenient little oven. But thats just me !!
Update: 11/19/2019 I highly recommend if you plan to use wood,charcoal or pellet wood for the fuel then get a portable fan it will make your life much easier, I recommend this: extrafudge.com/ref/B082NX8GTF Absolutely worth it. And I measured about 110 minutes run time on high.
Update: 11/18/2018 got my new Thermometer.
Updates: 11/04/2018 on my 2nd use of the oven the thermostat on the door broke, I think from thermal shock, the thread literally snapped.. I contacted OONI, we'll see how they handle this.
11/13/2018 they sent me a new thermometer
As far as the cosmetic defects I contacted OONI they never got back with me on that. But I didn't push the matter, I only emailed once and never got a reply.
Buy this Pizza Oven on Amazon: extrafudge.com/ref/B07F34GG89 (Better return policy and problem resolution for sure)
How to make the dough: th-cam.com/video/MABUNp1MKyM/w-d-xo.html
FYI: Uuni pro will get 2 years warranty but you must register using this link:
docs.google.com/forms/d/e/1FAIpQLSdz4bOQ5i5JSuxuPixVboCtSNFvsPdVc6IirG7L5OG60PP3EA/viewform?entry.1489379612&entry.966239644&entry.826618591&entry.1191328874&entry.1518579288=Yes,+please
There is something more professionally. www.ebay.com/itm/141674650482
But it needs to be plugged in...
the thread is dia. 3/4" inch or 20mm. It can be easily attached to air intake
@@王朝晖 I mean it's not battery operated
@@ureviews if you tune the blower in full speed, if there is enough pellet, you must be able to melt the burner. The max. capacity is 10 cfm. You must tune down speed of blower.
if u don't already know . a diamond grate what you do is take out the pizza stones and trace the shape of the very back were the wood meets cut to shape the grate and place it then put the stones back in. this does 2 things it keeps the fire contained and 2 it stops charcoal and ambers from landing on your food its a great tip I use it on all my ovens
Splitting the wood one or two more times would have meant a faster heat up and higher top temp.
(I have a 36" pizza oven.)The black smoke is a very clear sign that your air /fuel mixture is waaay too rich. Less wood , Smaller pieces until there is a bed of coals . Then maybe add one or two pieces the size you were using. Also all of the black soot inside the oven should burn off before you start cooking. That's a good indication that the stove is up to temp...( Aside from thermometer). Leave the flue damper all of the way open ... It will draw better and burn hotter and cleaner. I've never seen anyone burn wood rather than pellets in one of those yet. It's cool that if offers both options.
Black smoke means you're not burning hot enough
Uuni is Finnish for oven, ie generic. Switching to Ooni is phonetically the same, but allows trademarking. Hence the switch.
FYI....I bought a Ooni 3 a week ago. It can use wood or pellets but the best way is to buy a Gas insert for $90 from AZ.....Works great
Easy to assemble, good strong materials, feels good, looks good.
For your first run, that pizza looks great!
The adjustable vent at the bottom of the stack is where you adjust the airflow and temperature. Open all the way for maximum heat. Also make sure stack flue is open all the way.
Nice review. If you shut all the vents, does it extinguish the fire? Or does it just need to burn out on its own accord. How much does this thing weigh? Do you consider it portable? Could you have used the regular door to cook pizza as well? That pizza opening is pretty tight to me. I use the same peel set up as you do. Build the pizza on the wooden peel and then take it off with a metal peel. Thanks!
It's portable ish.... you can pick it up o e person and put it in a sub trunk no problem. As far as the fire, I just let it burn, I don't think its air tight regardless.
Great video. Love the char on that base. Off to watch the other videos.
Thank you so much for detailed video, I learned from it....great video. 👍👍👏👏
Thanks for the vulnerability of sharing your first pizza journey. The cheese needs much more browning, but the crust looks leopard'ed pretty well. Hopefully adjusting your vents and flues can drive the flames further overhead and temps a touch higher and get that top looking more attractive and texture more balanced.
Looks delish!! Center seems a little uncooked but it’s hard to tell
As a teenager i wish i could afford this, i need to wait maybe 3 years? And i think my parents still won't allow me using my own money.
This is an EXCELLENT VIDEO... Well Done!!!
All I need to know is if I could use this with my Food TrucK?
I would suggest calling them. I have a feeling they are not certified. Please let us know what you find.
"Uuni becomes Ooni
As we grew, our name had a couple of challenges. A lot of people couldn’t pronounce or spell it! Sometimes it would get autocorrected to ‘Unni’. Or people would pronounce it ‘you-nee’, or spell it as ‘Uni’ and Google would offer them suggestions on where to go to university. We’re all for education, but that wasn’t really our goal...
So we decided it was time to make a change: let’s not change our name, only the way it’s spelled! "
- Ooni (previously Uuni) blog
Uuni in Finnish means oven
Ooni in Finnish means uven.
I heard that the Ooni Pro can bake multiple pizzas in a row much more consistently when using it with the gas burner. Is that right?
The manufacturer says the door should be open when using the gas burner.
Yes that's possible. Hard to keep consistency though. But with practice I think it's possible
Howdy,Your dough looks great.I would be using a mixer with dough hook...what percentage hydration do you use
60 to 65%
Is this UFS? Could you use this with a Food Truck... ?
I had the same question. It would be awesome if it could be used in a food truck.
Its a wonder the glass table never exploded with the heat
You reviewed the pro while not utilizing any of the features that are new to it v the 3...?
What do you mean? Check out this playlist: th-cam.com/play/PLl6-C2J1LTCbf87wD5-893W7dgq-WmIMJ.html
Great video !........your cheese looks very good even though it wasn't melt the way you wanted,........what type is it ?
Fresh Mozzarella.
@@ureviews Thanks !..........I thought it had a quality to it just by the looks.
If they had a preferreated back plate it would effect airflow... On my big green egg engaging the protective screen which is wire mesh cuts airflow by about 50%.
Can you link the pellet attachment? I don't see one and they only list wood, coal, and optional gas per the gas attachment.
Update: I found it now. The market it for the Uni 3 and it fits the pro but they don't list that...
Great review, thanks
Your firewood is too big. Try cutting them down a bit smaller so that it starts quicker. Great video btw.
Your pizzas look great, but I was wondering if it is possible to get the bottom of the crust crispy (or much crispier)? Perhaps cooking at a lower temp would do that?
YEP! I would say 450-500F should make your pizza harder and not spongy. But then I really think you should not spend the money on this and use your home oven with a stone. I recommend this: extrafudge.com/ref/amzn.to/2s2PzU8
Excellent value. Just make sure you heat up the stone at least 40 minutes.
Someone said that the tiles are too thin. Why not replace them with a thicker pizza stone or thicker tiles?
You could, but that's work and expense. I think they are fine.
Great Review, was thinking do you really need the Front door ?
Looks like it's pretty Hot to cook a pizza without it.
I would love to have this pizza oven. Thanks
Really nice looking pizza. Great video. Re: finishing the pie in the dome, could you remove the oven face plate completely when the pie is cooked so you have more leverage to lift the pizza up into the dome? Or will the flames jump out? Also, have you considered buying a small round pizza peel to quarter turn the pie while its inside of the oven? I'm thinking this will help keep cook time down since you're not continually pulling the pie out. At that temp and since you're burning wood, is it feasible to get the cook into the 90 second zone as if you were using a traditional wood burning oven? p.s. my ooni pro is on the way. Can't wait to start making pizza!
I've started making pizzas with the glass door, I just open and close it, and it's fine. Actually allows more temperature control. So Flames will only jump out if the wood is actively burning (Like a new batch of wood) and there's wind... As for the round pizza peel, I bought one! but it was too small :-p I may get a bigger one (I got this: amzn.to/2KCYbG6 way way too small for a 13" pizza). Yes you can get it in 90 seconds, just need the patient to get it to 800F, Also don't get the pellet attachment, I think you can use the wood tray with same effect. Just open door (be careful) and add more pellets. In fact I use pellets when I want a quick boost in temp. This oven is a lot of fun. I'm happy I got it (so far, now we have to see if it will rust etc)
ureviews thanks for the tips! Lmk which round peel you end up getting and if you recommend it. Maybe a video review on all of the pizza making accessories? 😜
Yeah i think I'll make one, thanks for the suggestions.
Pizza cutter: amzn.to/2DNMqeO
Wooden Peel to plop in the pizza: amzn.to/2P5XjKP
Metal Peel to take out the pizza: amzn.to/2E2rMs8
Stone brush cleaner: amzn.to/2P9ryk6
And FYI i don't like the peel that came with my bundle from uuni.
Only one question for me: at 2:02, you state that when you close the vent, the heat escapes through the sides of the oven and out through the chimney. That's confusing for me. If the vent is closed, how can heat escape through it?
The pro has a dual vent system that allow you to vent directly out the chimney for high heat but it also has a second vent that if u want lower heat you can close the chimney vent and vent through the second vent that lets it vent from a lower point in the oven
@@Fbelac I’ve had my Ooni Pro for almost 8 months now and I have no idea what you’re talking about.
@@dirkdiggler9482 there are little side vents on the the lower front of the oven that are connected to the main chimney via internal ducts in the wall
@@Fbelac I know that. But those vents just go up through the main chimney. So if the main chimney vent is completely closed, those little side vents aren’t going to do anything. You’re making it sound like they’re still going to vent somehow if the main chimney vent is closed.
@@dirkdiggler9482there is a internal vent inside of the oven and one on the chimney which you are referring which will close both but the internal one allows you to close the roof vent directly to the chimney and uses the lower ones instead
Brave putting it on a glass table :P Another vid i saw had it on a plastic table.
Your fire needs more airflow. Open up the damper in the chimney just a bit to get a good draft going. Your fire shouldn't produce any black soot as was visible when you put the pizza in. The top of your pizza was undercooked.
Thanks!~
Seen a lot of reviews with the Uuni ovens...seems like the tops never look done.
I was able to get the top done nicely in subsequent attempts. The gas option definitely gets the top cooked too much, which made me lower the flame at some point. expect the gas burner review soon.
Does not have top vent open
Why did You have still open gate during of baking pizza? You lost warm air which browning top of the pizza. I think that's the reason why your top is not toasted from up site relative to down. This oven is realy small and lost many warm through the door even stone are HOT... :)
yeah you're right. However i did mention that i did that so you guys could see the "Action". I agree closing the door would and is much better.
@@ureviews Thank you for reply :) have a nice day
After using this for a year are you still liking it? Tempted to get one.
If you are thinking of getting one get it soon on the Ooni website. $600 for the bundle (gas attachment, peel, cover and gloves). It’s National Pizza month and it’s 26% off
That was a hell of napoletan pizza.Great video 👍,thank u
Ok carino ma..che senso ha una canna fumaria quando il fumo esce dall'ingresso? I grandi ingegneri dovrebbero studiare questo fenomeno e farsi qualche domanda...nah ve lo dico io che non sono nessuno:va progetta una canna fumaria che abbracci tutta l'arcata superiore dell'ingresso e no un tubo messo dove capita. Grazie geni
Nice. i have to smaller version and it works pretty good too
Just wondering how do you empty the ash thats collected after the woid is burned out..
Remove the tray and dump it.
Size of the peel?
The pizza slot is too small need to be a touch rider so you can spin the pizza when it's inside the oven
I use it without the door
what temp did u do at on the stones
500-600f is ideal
That pizza looks awesome
I have the Uuni pro for 2 years know. I prefer an real stone oven. When it is windy you can not use the oven. And you get backfire as well. Also the heat of the metal outside is realy danger. I burnt my hands more then ones. If you have litteken children do not buy the Uuni.
I agree!
How wide is the pizza peel and where did you get it. I’m needing a smaller one and that look like a good size. I have the green mountain grill pizza oven. Thanks
Here ya go: extrafudge.com/ref/amzn.to/2N0HIwM
It doesn't really give you much room to spin the pizza with that small pizza door why do you have to use the pizza door can you leave it opened completely
Use High Gluten flour. It will give you a better crust and a better dough.
Looks amazing!
Use a product called Fire Starter. Use one match and walk away. LEAVE it alone.
really liked the video well done
Howmach uuini pizza oven.
İ want detvan
Just got mine
What’s the length and diameter of the chimney?
4 x 18 (inch)
FYI, non contact IR themometers give erroneous results when measuring shiny metal surfaces. Paint a spot of metal with black stovepaint for high temp and let it dry and then measure the temps between the shiny metal and your black painted surface. Huge difference. Shiny measures way cold and black will be correct. IR non contact will measure the hearth corderiete deck temp spot on but ishiny steel nterior temp until blackened from soot will measure way low Black sooty interior means not enough heat and too rich firebox. Lean it out or risk sooty pizza.
Also the surface of your corderiete stone will measure much hotter than the internal temp UNTIL it comes to equilibrium. So wait wait wait it out by at least 15 minutes before cooking pizza or the bottom will not cook through before the top burns. I preheat my oven corderiete 30 minutes at 500 F before I throw a pizza on it.
thanks for the details, ive been wanting to make my own or get made, i think i can get it done at 1/4th the price, offcourse it wont look as nice and may be not all the bells and whistles, even if i do a replica we can do it in less than 1/2 the price
Damn you eat fast boy. 16:27
The Gas Oven is cleaner and runs easyer
Watching you light that fire.... 🤦♂️
Too negative. But awesome pizza . The cheese not cooked
all it is a turbo stove> i can make one under 100 bucks
to many ads, makes your channel unwatchable.
Every review I see of UNNI PRO ….the pizza crust comes out burnt and the cheese hasn't had enough time to melt.
Uuni = owen in finnish :)
Throws in half a tree without any kindling and then attempts to light the fucker with a blow lamp for the next 20 minutes without getting anywhere. He then talks about burning his hand one time.......... No shit shirlock. 😀😀😀
🤣
Oh no . Too expensive to get a pizza that doesn’t hold its shape .
To wanna spend $800 on an oven designed to cook one type of food...or foods similar...you either eat a lot of pizza...heh...But this one is a good one I've heard if you have your heart set on getting a portable pizza oven. And don't want to or can't spend $6000 on a built-in...
Stack fire wood from the tiniest on the bottom and bigger and bigger on top. Your logs are obviously too big, especially for that product. Then you fire only the bottom with just one match. Why waste torch fuel? I mean, you can waste all you want, but don't torch a god damn fat log trying to start a fire. It's not how it's done.
thanks for the tip, I should've paid more attention at boy-scouts :-)
@@ureviews I tried not to sound too critical, glad you took it in good spirit, but i had to write something because i heard my ancestors from the grave grumbling at me to write something and point you to the right path of setting up a basic fire. :) Nice pizza at the end.
use some paprika on the cheese.
The top is really undercooked
Yeah I agree. I got better results as I used it more. Helps if the cheese is room temp
@@ureviews this guy got it to look really good on the top, the crust as well as the fresh mozzarella.
th-cam.com/video/yePF76fnNWA/w-d-xo.html
You need bearing, cast iron rotating table, then you do not need to take out the pizza and rotate it. In turn higher oven temperature. www.ebay.com/itm/254008178775
No... Part of making a good bottom is lifting it off the stone
I see some major flaws here. First those "bricks" are suuuuuper thin. They won't hold heat at all and talk about cracking/wearing out.. Yikes. Also does that temp gauge have 450 degrees F as red hot??? OMG that's offensive to real pizza cooks :) - come on guys we all know that is way too low temp for good pizza. It looks waaay tooo small, not insulated and I see too many of these reviews with too much "black smoke" which means YUCK tastes like a charcoal briquette... I got a terraforno oven and love it but that's me..
CBDank USA I built my own brick oven which is fantastic (qualifies me as a “real” pizza cook ?) I also have a uuni 2 s that runs off pellets ....... I would seriously challenge anyone to tell the difference between the pizzas ..... I have learned to use the uuni which took a while but they are great and convenient little oven.
But thats just me !!
That 450°C. Ooni is a European company, so the gauge is Celcius with Fahrenheit equivalents listed under.
@@mikefry6765 Besides that he bought a 2 to 3 thousand dollar oven LOL
@@diamondavid they are 200 to 250 bucks around Colorado
good content
want to be friend?
Bello il forno ma non sei capace di fare fuoco. Almeno all'inizio
For that kind of money I’d go for the better built Roccbox...the Unni is cheaply built.
my weber makes great pizza's.