Hi Kristian - hadn't had my Ooni out for a couple of years due to various things - pulled it out tonight - watched your movie to refresh my memory resulting in perfect and super delish pizza - fantastic - now planning on using the Ooni regular this Summer......... its awesome.
This device is very amazing! The only problem I experienced was getting the very first pizza stuck on the peel. Not enough flour! Problem solved, and by the 3rd pizza I look like a pro! I am shocked that a pizza can be cooked in 90 seconds start to finish, but we did 8 in a row, no problem. Absolutely fantastic, taste and everyone gets exactly what they want! I look forward to developing style points for better looking, more round pizzas in the future!
Hi Hannah! I'm thinking about buying an Uuni 3 myself. How is the pellet consumption? You said you baked 8 pizzas in a row. How long did it take, and how many pellets do you use for that? I'm baking 6 pizzas every Friday and I'm a bit worried about the expenses. Hope you can enlighten me! :)
Hey Matthew! The Karu 12 Gas Burner isn't compatible with the Ooni 3 unfortunately. Sign up to receive 'back in stock' notifications for the Ooni 3 Gas Burner here... ooni.com/collections/gas-adaptors/products/ooni-3-gas-burner 🔥🍕
The weather is picking up here in the UK so just ordered my Uuni 3 along with some pellets, thermometer, skillet and lighters, cannot wait until it arrives tomorrow to get cooking. So many ideas that I’m going to try out 👍🏻
Dom that is awesome news! 🙌 You are going to love it! Be sure to check out our articles at support.ooni.com to help you become a pizza master in no time! 🍕🔥 >JM
Some pointers after cooking about 100 pizzas on the Uuni 3. Regarding the dough sticking to the peel: I parcook the dough first. Mold the dough to shape and put it on a standard pizza pan, brush the top with olive oil then cook the dough at 450 degrees F for about 5 minutes. It will puff up and half-cook. You can make a few of them early on to speed up the cooking later. Put the parcooked dough on the peel (hot or cooled), add toppings, then cook in the Uuni oven. It won't get soggy this way and will easily slide off the peel; the Uuni cooking gives it the delicious wood-fired taste. I do this while the Uuni is getting hot - works perfectly. In lighting the Uuni, use the the fire starters that look like rolled up hay, surround it in pellets on the burner surface, light it then slide it into the oven. Be patient. When the flame is going and much of the pellets are burning slowly add more pellets. Too fast and you will smother the flame. Finally, while cooking be sure the pellets are dropping down the chute. I have had occasions where larger pellets will jam the chute and the oven cools down. Buon Apetito!
I am having a problem with keeping the temperature high throughout the cooking session. From your video it looks like that at the end the pellets tray is completely empty, mine instead has always a consistent build-up of burned pellets.
Hey, thanks for checking the video! We only cooked the one pizza that day, so don't worry, It's completely normal to have some build up of ash and embers. Have you seen the Burner Quick Start Guide on resources.uuni.net? We've got some great tips on there. Don't hesitate to reach out via support@uuni.net if you have any questions! - LB
I have the same problem. After 4 - 5 pizzas so much embers accumulate that it does not burn anymore and then the oven gets not hot enough. Unfortunately, the burnt pellets do not turn into ashes. Therefore, the combustion chamber is full of embers and it can no longer burn fresh pellets. I have to spill everything and fire again. It takes a lot of time when people are waiting. What can I do?
@@sambosshard6588 You cannot cook that many pizzas with this oven. I was very disappointed! I host pizza party and this oven is not ideal for anything more than a few pies. I'm currently looking in the marking and will probably be settling with the ilfornino f mini max pro. A true wood fired oven.
The Peel doesn't come with Ooni 3 as standard. You can see what comes in the box on the product page :) ooni.com/products/ooni-3 And you can choose from a range of Ooni Peels too :) >kb
I could not keep the flame going. As soon as I opened the door, the flame would go out. Add to that, it took me nearly 30 minutes to get the initial flame. Oven never reached a high temp. I made pizzas in about 5-7 minutes, constantly re-lighting pellets.
Hi there! Thanks for reaching out. I'm sorry to hear you've been having issues with your Ooni 3. Please rest assured that our team would love to help you out with this to get you back to cooking delicious pizza 🍕🔥. Please reach out to us directly at support.ooni.com and a lovely member of our support team will be in touch! >GR
I am having a hard time with down draft and the flame keep smoldering out? what can I do about the flames from going out and a Soot flavor in the food and the down draft? also- will there be a propane attachment on the UUNI3 for the USA?
Hi Veikka! There's a few Uuni Pro videos posted, including how to assemble, cooking with gas and cooking with charcoal and wood. We're planning on making a lot more; do you have any specific requests? :) - LB
Uuni Thanks for replying and no, I don’t have any personal requests. Your video library is pretty well covered so I’ll stick with them but thanks for asking.
Is there insulation between the top and the flame guard? It almost looks like there is Styrofoam sandwiched between these parts. BUT there is no way to get in there to remove it????
Hello. Well, yesterday I finally decided it was time to cook my first pizza for my wife. If only the cameras had been there! Imagine Laurel and Hardy, Mr Bean or the Chuckle Brothers trying to deal with that Pizza dough. Boy, it was sticky ... it stuck to everything. I couldn' make a disc! It was also so elastic that when I used enough flour to stop it sticking to the worktop it kept pulling itself back into a ball. I'll swear it actually knew I was going mad. Eventually, I did manage to get it on to my Unni peel but it didn't want to leave its new home and enter the fires of Hell in the 400 degrees Unni! I shoved it off with a piece of wood and my half-formed disc took on the Swiss Roll look! As I tried to move it back onto the Pizza Peel it just moved to the back of the oven in what was lovingly described by my good lady as a congealed lump. I eventually managed to extricate the somewhat charred and sorrowful looking dollop burning my hand and arm in the process. Despite its rather awful appearance, it was still delicious. I've looked at countless TH-cam videos and I've not seen anyone get into the state I got into yesterday. How do you get the dough to form a disc and slide off the peel? HELP !!!!!
I never worry too much about making it perfectly round, just use a rolling pin & get it nice & thin & as round as you can. Flour is your friend, don’t be shy with it! Then I dust my peel with coarse semolina (flour is fine but less authentic), pop the pizza base on top, quickly build the toppings, then confidently slide it in. Good luck mate 🙂
semolina is your friend. Like little ball bearings which allow your pizza slide. A lot better than using flour on the peel when transferring. When activating the yeast, make sure your temp is correct for the water. Too hot or too cold and your yeast may not do its job properly and you get sticky dough. Make sure the yeast sits in the water with oil/sugar for a bit before mixing. The yeast should fully dissolve and bubble a bit before dumping it into your flour
Hey Carlos - I can help! You need to make sure you leave the door on at all times. Double check that you're using 100% hardwood pellets and that they're stored in an airtight container. You can add an extra 5/10 minutes to help it get hot enough. If you're having any difficulties with this, get in touch via support.ooni.com and I can help :) >kb
Pull open the burner ash pan slightly, only an inch or so to help with circulating air through the oven. Make sure the burner is pointing into the breeze also I burn a combination of pellets and some kindling works very well.
I don't understand why my first pizza is good but my second pizza is smoked with smell and taste like chestnut (I use hickory pellet). The flame is good and big, the hopper is keep filled but not full. Look like something in the pellet air flow goes wrong, maybe too much ash but if I remove the drawer I see many free holes for pellet airflow. The second pizza is a Nutella pizza and the nutella is added after the cook. Cold be the dry surface of the pizza that for some reason broke the cold to hot air flow? Should the water vapors help the air flow? I try again these days with a wet surface.
Hi! Have you seen our Burner Quick Start Guide? This will help with getting a clean burn: resources.uuni.net/wp-content/uploads/2017/11/Burner-Quick-Start-Guide.pdf For everything else, we're here to help at support@uuni.net :)
Hey Kamil! What pellets are you using - are they hardwood? Are they completely dry? If the answer is yes to both, then please head to support.ooni.com and register a support ticket. Someone from support will be more than happy to assist ☺️
are pellets completly safe for your health? I know they're supposed to be made of scraps of wood only, but what if some manufacturers add additional chemical substances to them? (creating potentially toxic fumes when burned).
Hey Frank, thanks for the feedback. Have you seen our updated Essentials Guide on resources.uuni.net? We've updated it with our top tips for lighting and consistency (any feedback welcome!). Do you feel that you're having to top up more frequently? You can keep it topped up to about 3cm/1" from the top of the hopper. From our testing, we have found that this burner does burn a little hotter and assists with the flow of pellets. If you'd like to go into more detail, we'll be happy to chat further and offer any suggestions! Feel free to get in touch with us: support@uuni.net - LB
A wee bit of practice will help but we're always here to offer advice! Remember to use an infrared thermometer to gauge the temperature of your stone and to rotate every 20-30 seconds. Stretch out your dough nice and thin. You'll get there and make awesome pizza before you know it! >kb
@@Oonihq it seemed to be the type of dough we were using. (Premade and square) with our own dough and round pizzas we now have perfect pizzas everytime.
Thanks, we've recently improved the guides that come with Uuni. If you've bought it recently it should've arrived with this guide in printed form: resources.uuni.net/wp-content/uploads/2018/02/Uuni-3-Essentials-Guide-v1.2.pdf
seems to me that an awful lot of pellets are required to keep this going. I would probably spend more in pellets after a month than I did on the damn oven, as much pizza as I cook.
I bought a 10kg bag a year ago. Used it yesterday actually and it's only just gone down half way. I've probably made around...45 pizzas so far, which is a decent return.
This is not a great pizza oven. It's a toy. Better to buy a pizza stone for $50 and cook the pizza in your oven, or BBQ. This thing has not really been thought through enough. If you've never made pizza at home, I can see how someone would be mesmerized by any pizza oven, but once your kinda fluent in pizza making, you'll realize that this thing just doesn't cut the mustard. It EATS wood pellets. This isn't really a problem, but your ideal burn window is very small. This means you are constantly babysitting the firebox and topping off pellets. Major design flaw. Pizza making at home is about preparation, timing, and speed. Adding a temperamental pizza oven to the mix will make things harder for newbies and novices alike. Pros will find it very frustrating. - Temp is all over the place. Largely due to the inefficient way the thing burns. Not hot enough, too hot, sooty (if you fill the hopper too high trying to gain an extra few minutes to make the freakin' pizza) - Adds complexity to an already complex meal. Pizza sound easy? Go ahead, try it. Not so easy. - Everything needs babysitting. You have to rotate the pie often, take the door on/off often, monitor the hopper often and add pellets often. - All this effort for this tiny pie? I could do better in a powerful toaster oven. - Pizza peel is awkward. Cute, but awkward. - Soot. This comes from the hopper being too full, but still find it's sooty. Pizza tastes like soot. You ever eat soot? It's not good. - Flames do whatever the heck they want with the slightest bit of wind. Out the hopper, out the front, out the back. Make up your mind, where do you want to go? Silly flames. Just save your money and figure out a better way to cook the pies. This is not the way. I found this statement made by a reviewer on another site to be the most accurate about describing this pizza oven based on my own experience. Don’t buy it!!!
After using the Uuni 3 a few times I agree with all of these points, but it's worth nothing that under perfect conditions and close supervision this oven is able to cook a very nice pizza.
Hi! This sounds as though your stone is not hot enough. We have a great video that shows how best to prep and launch your pizza for perfect results: th-cam.com/video/F7kIjZh2rxU/w-d-xo.html. We're always here to help - I am confident you will love yours! You can reach us at support@ooni.com :)
Podrian diseñar algo mejor que el pro y que no se quemen las pizzas y con un termometro que este integrado al horno para que su temlretaura se siga mirando continua y no baje al quitar la puerta porque si la ponen en la puerta la temperatura baja y ponganle al gas borner timer que lo apague al yegar a una temperatura deciada por ejemplo yo lo programo manual a 450fg y actomaticamente se apague y que tenga un piloto que mantenga su fuego prendido y al enpesar a bajar su temperatura buelba a enseder actomatico., ok bye
It can be a great little oven but it's fiendish to keep at temperature as there are some definite flaws in the design. When things go wrong it's a disaster. :-( (Make sure you have Dominos on speed dial for your first couple of pizza. Now on 4th attempt I finally made 3/3 good pizzas. My top tips 1. don't clog hopper and make sure all air flows are correctly open or closed as per video. 2. Gravity feed in hopper is dodgy at best and pellets need pushing down towards flames with a small piece of wood else they stick and it just goes out. Manipulating pizza in oven at 500c is an art form and make sure the first time you try it isn't at full temperature. Practice makes perfect. The hovercraft (blowing under pizza) technique seems crazy to me and I'm not putting my face anywhere near an oven at 500c. I notice the founder talked about it in the video but didn't do it lol If you keep the stone/spatula clean and dry you should not have an issue. When the pizzas are good and made with properly prepared dough the results are amazing so worth persevering :-)
Hey there! Thanks for checking out or marvellous Ooni 3 🔥. The good news is you can easily top up the pellets from the side so you don't need 180º access for delicious pizza 🍕 >GR
The biggest disappointment is the burnt taste created by small amounts of flour which fall off the peel and burn on the stone. Every time we had to scrape off the stone just so the burnt flour dust didn't stick to the pizzas. It wasted fuel and time. Such a tedious operation.
Hi Ben, we can help with this! Before adding your pizza to your stone, lift the corner of the dough and gently blow underneath. This will remove any excess flour that may be burning on your stone. Another tip is to monitor the temperature of your stone baking board to make sure it is ready for delicious pizza! If you need any other help, reach out to us at support@ooni.com :)
This dangerous contraption is literally a flamethrower. It shoots fire several feet from the rear and chimney. Several small explosions have occurred when topping of pellets. Apparently this is a common occurrence amongst other customers. I also cut cut my hand on the sharp steel structure during assembly. I had about 20 pizzas come out with the crust burnt on the top and bottom, but uncooked in the middle. A total waste of time and money! I’ve been trying to get a refund for almost 3 months, but I can’t get in contact with customer support. The pizza oven was returned over a month ago. Still waiting for my refund. Avoid at all costs!!
I'm an experienced Pizzaiolo, do not buy this oven. Spend a little more and get the Karu if you want to cook with wood. If you'd like something bigger then look into the Ooni Pro. This oven is not efficient and it's not able to hold a steady temperature without a babysitter.
I gotta say not a fan, I've eaten a lot of pizza and lord knows I put a few veritable beauties under in its belly but they came out over cooked. Short prognosis it cooks way too fast which doesn't suit all food groups. Regret? Yes unfortunately
Hey Paul! Ooni 3 is awesome and it has baked a LOT of pizzas around the world. We can definitely help - please reach out to our team via support.ooni.com and we'll help ya to get the perfect pizza 🍕🔥
Hi Kristian - hadn't had my Ooni out for a couple of years due to various things - pulled it out tonight - watched your movie to refresh my memory resulting in perfect and super delish pizza - fantastic - now planning on using the Ooni regular this Summer......... its awesome.
Excellent! Weather getting better for it too so go for it! Love the Ooni 3 :)
This device is very amazing! The only problem I experienced was getting the very first pizza stuck on the peel. Not enough flour! Problem solved, and by the 3rd pizza I look like a pro! I am shocked that a pizza can be cooked in 90 seconds start to finish, but we did 8 in a row, no problem. Absolutely fantastic, taste and everyone gets exactly what they want! I look forward to developing style points for better looking, more round pizzas in the future!
Hi Hannah! I'm thinking about buying an Uuni 3 myself. How is the pellet consumption? You said you baked 8 pizzas in a row. How long did it take, and how many pellets do you use for that? I'm baking 6 pizzas every Friday and I'm a bit worried about the expenses. Hope you can enlighten me! :)
Hello is the ooni karu 12 gas attachment compatible with this ooni3 oven? Thanks so much for your help.
Hey Matthew! The Karu 12 Gas Burner isn't compatible with the Ooni 3 unfortunately. Sign up to receive 'back in stock' notifications for the Ooni 3 Gas Burner here... ooni.com/collections/gas-adaptors/products/ooni-3-gas-burner 🔥🍕
The weather is picking up here in the UK so just ordered my Uuni 3 along with some pellets, thermometer, skillet and lighters, cannot wait until it arrives tomorrow to get cooking. So many ideas that I’m going to try out 👍🏻
Oh my GOD you guys nailed it. That's GREAT!!! I love it
Thanks for the feedback - we really appreciate the Ooni love! 🔥
The "Hover craft" TopTip was indeed Tiptop ;) Worked like a charm. Made my first Ooni Pizzas today and all of them were perfect :)
I just ordered this one today! can't wait to get it! amazing stuff :-)
Dom that is awesome news! 🙌 You are going to love it! Be sure to check out our articles at support.ooni.com to help you become a pizza master in no time! 🍕🔥 >JM
Can't wait to get one and start putting out videos using it.
I just managed to bag myself one today, I’m so excited!
Courtney its mad, set up yesterday
Some pointers after cooking about 100 pizzas on the Uuni 3.
Regarding the dough sticking to the peel: I parcook the dough first. Mold the dough to shape and put it on a standard pizza pan, brush the top with olive oil then cook the dough at 450 degrees F for about 5 minutes. It will puff up and half-cook. You can make a few of them early on to speed up the cooking later. Put the parcooked dough on the peel (hot or cooled), add toppings, then cook in the Uuni oven. It won't get soggy this way and will easily slide off the peel; the Uuni cooking gives it the delicious wood-fired taste. I do this while the Uuni is getting hot - works perfectly.
In lighting the Uuni, use the the fire starters that look like rolled up hay, surround it in pellets on the burner surface, light it then slide it into the oven. Be patient. When the flame is going and much of the pellets are burning slowly add more pellets. Too fast and you will smother the flame. Finally, while cooking be sure the pellets are dropping down the chute. I have had occasions where larger pellets will jam the chute and the oven cools down.
Buon Apetito!
Do I leave the cap on the chimney while cooking or not?
Hi! If you're using pellets, please remove the chimney cap. If you're using the Ooni 3 Gas burner, please keep the chimney cap in place 😊
I am having a problem with keeping the temperature high throughout the cooking session. From your video it looks like that at the end the pellets tray is completely empty, mine instead has always a consistent build-up of burned pellets.
Hey, thanks for checking the video! We only cooked the one pizza that day, so don't worry, It's completely normal to have some build up of ash and embers. Have you seen the Burner Quick Start Guide on resources.uuni.net? We've got some great tips on there. Don't hesitate to reach out via support@uuni.net if you have any questions! - LB
I have the same problem. After 4 - 5 pizzas so much embers accumulate that it does not burn anymore and then the oven gets not hot enough. Unfortunately, the burnt pellets do not turn into ashes. Therefore, the combustion chamber is full of embers and it can no longer burn fresh pellets. I have to spill everything and fire again. It takes a lot of time when people are waiting. What can I do?
@@sambosshard6588 You cannot cook that many pizzas with this oven. I was very disappointed! I host pizza party and this oven is not ideal for anything more than a few pies. I'm currently looking in the marking and will probably be settling with the ilfornino f mini max pro. A true wood fired oven.
@@rickyfell6369 Why don't you use wood fired for a few pizzas and get the gas attachment for pizza parties where you'll be cooking 5+?
Does the peel come with the oven
The Peel doesn't come with Ooni 3 as standard. You can see what comes in the box on the product page :)
ooni.com/products/ooni-3
And you can choose from a range of Ooni Peels too :) >kb
Is the peel no longer included? Mine didn't come with one.
Hello Carrie 🍕 the peel is no longer included, you can check it here: support.ooni.com/support/solutions/articles/24000042238-what-s-in-the-box-
Do you guys do any discounts ?
Hi! I recommend you sign up to our mailing list to find out about our latest offers and discounts ;)
I could not keep the flame going. As soon as I opened the door, the flame would go out. Add to that, it took me nearly 30 minutes to get the initial flame. Oven never reached a high temp. I made pizzas in about 5-7 minutes, constantly re-lighting pellets.
Hi there! Thanks for reaching out. I'm sorry to hear you've been having issues with your Ooni 3. Please rest assured that our team would love to help you out with this to get you back to cooking delicious pizza 🍕🔥. Please reach out to us directly at support.ooni.com and a lovely member of our support team will be in touch! >GR
I am having a hard time with down draft and the flame keep smoldering out? what can I do about the flames from going out and a Soot flavor in the food and the down draft? also- will there be a propane attachment on the UUNI3 for the USA?
Are you going to do this with Uuni Pro too? Thanks.
Hi Veikka! There's a few Uuni Pro videos posted, including how to assemble, cooking with gas and cooking with charcoal and wood. We're planning on making a lot more; do you have any specific requests? :) - LB
Uuni Thanks for replying and no, I don’t have any personal requests. Your video library is pretty well covered so I’ll stick with them but thanks for asking.
Great to hear! Just let us know if you think of anything, there's always room for more - LB
This is so amazing! I need to take one to camp next time!
Is there insulation between the top and the flame guard? It almost looks like there is Styrofoam sandwiched between these parts. BUT there is no way to get in there to remove it????
During the winter can you leave the uuni outside? Do you recommend covering it somehow to protect it from harsh weather? Thanks
I have one and I store it in a outdoor cabinet with the cover on the oven
I keep mine on a shelf in the garage. The legs fold down and the chimney comes off very easily, so it doesn't take up much space.
Hello. Well, yesterday I finally decided it was time to cook my first pizza for my wife. If only the cameras had been there! Imagine Laurel and Hardy, Mr Bean or the Chuckle Brothers trying to deal with that Pizza dough. Boy, it was sticky ... it stuck to everything. I couldn' make a disc! It was also so elastic that when I used enough flour to stop it sticking to the worktop it kept pulling itself back into a ball. I'll swear it actually knew I was going mad. Eventually, I did manage to get it on to my Unni peel but it didn't want to leave its new home and enter the fires of Hell in the 400 degrees Unni!
I shoved it off with a piece of wood and my half-formed disc took on the Swiss Roll look! As I tried to move it back onto the Pizza Peel it just moved to the back of the oven in what was lovingly described by my good lady as a congealed lump. I eventually managed to extricate the somewhat charred and sorrowful looking dollop burning my hand and arm in the process. Despite its rather awful appearance, it was still delicious.
I've looked at countless TH-cam videos and I've not seen anyone get into the state I got into yesterday. How do you get the dough to form a disc and slide off the peel? HELP !!!!!
Rob Fielding wooden peel?
I never worry too much about making it perfectly round, just use a rolling pin & get it nice & thin & as round as you can. Flour is your friend, don’t be shy with it! Then I dust my peel with coarse semolina (flour is fine but less authentic), pop the pizza base on top, quickly build the toppings, then confidently slide it in. Good luck mate 🙂
semolina is your friend. Like little ball bearings which allow your pizza slide. A lot better than using flour on the peel when transferring. When activating the yeast, make sure your temp is correct for the water. Too hot or too cold and your yeast may not do its job properly and you get sticky dough. Make sure the yeast sits in the water with oil/sugar for a bit before mixing. The yeast should fully dissolve and bubble a bit before dumping it into your flour
Thanks, Dustin ... it is certainly a dark art!
Rob Fielding, we use corn meal because we have it around. semolina, not so much.
can't seem to get my stone hot new at this help please
Hey Carlos - I can help! You need to make sure you leave the door on at all times. Double check that you're using 100% hardwood pellets and that they're stored in an airtight container. You can add an extra 5/10 minutes to help it get hot enough. If you're having any difficulties with this, get in touch via support.ooni.com and I can help :) >kb
Pull open the burner ash pan slightly, only an inch or so to help with circulating air through the oven. Make sure the burner is pointing into the breeze also I burn a combination of pellets and some kindling works very well.
can I set this up in my bedroom? or is it only for outside use
Definitely not. Way to smoky.
Uuni 3 is designed for outdoor use only :) >kb
I don't understand why my first pizza is good but my second pizza is smoked with smell and taste like chestnut (I use hickory pellet). The flame is good and big, the hopper is keep filled but not full.
Look like something in the pellet air flow goes wrong, maybe too much ash but if I remove the drawer I see many free holes for pellet airflow.
The second pizza is a Nutella pizza and the nutella is added after the cook. Cold be the dry surface of the pizza that for some reason broke the cold to hot air flow? Should the water vapors help the air flow? I try again these days with a wet surface.
Hi! Have you seen our Burner Quick Start Guide? This will help with getting a clean burn:
resources.uuni.net/wp-content/uploads/2017/11/Burner-Quick-Start-Guide.pdf
For everything else, we're here to help at support@uuni.net :)
I barely can exceed 300 Celsius, what am I doing wrong guys? I don't see any smoke, so pellet is burning, but fire inside is small
Hey Kamil! What pellets are you using - are they hardwood? Are they completely dry? If the answer is yes to both, then please head to support.ooni.com and register a support ticket. Someone from support will be more than happy to assist ☺️
are pellets completly safe for your health? I know they're supposed to be made of scraps of wood only, but what if some manufacturers add additional chemical substances to them? (creating potentially toxic fumes when burned).
Make sure to use food grade pellet, not heat pellet.
Filip Łukasik
I feel like the Uuni 2s was easier to maintain a constant temperature and topping off of pellets. The new hopper is fussy
Hey Frank, thanks for the feedback. Have you seen our updated Essentials Guide on resources.uuni.net? We've updated it with our top tips for lighting and consistency (any feedback welcome!). Do you feel that you're having to top up more frequently? You can keep it topped up to about 3cm/1" from the top of the hopper. From our testing, we have found that this burner does burn a little hotter and assists with the flow of pellets. If you'd like to go into more detail, we'll be happy to chat further and offer any suggestions! Feel free to get in touch with us: support@uuni.net - LB
All pizzas taste sooty.
Even the first one.
Mine seems to end up a little hot and fiery. Edges burn before the middle cooks. Little more practice is required I think.
A wee bit of practice will help but we're always here to offer advice! Remember to use an infrared thermometer to gauge the temperature of your stone and to rotate every 20-30 seconds. Stretch out your dough nice and thin. You'll get there and make awesome pizza before you know it! >kb
@@Oonihq it seemed to be the type of dough we were using. (Premade and square) with our own dough and round pizzas we now have perfect pizzas everytime.
These tips are great. It's a real shame you don't put them in the box, as my first attempt would have been much better knowing this!
Thanks, we've recently improved the guides that come with Uuni. If you've bought it recently it should've arrived with this guide in printed form: resources.uuni.net/wp-content/uploads/2018/02/Uuni-3-Essentials-Guide-v1.2.pdf
seems to me that an awful lot of pellets are required to keep this going. I would probably spend more in pellets after a month than I did on the damn oven, as much pizza as I cook.
You can buy a 15kg bag for 13.99 so can cook a fair few pizzas with that!
I bought a 10kg bag a year ago. Used it yesterday actually and it's only just gone down half way. I've probably made around...45 pizzas so far, which is a decent return.
Cool it works well😀
This is not a great pizza oven. It's a toy. Better to buy a pizza stone for $50 and cook the pizza in your oven, or BBQ.
This thing has not really been thought through enough. If you've never made pizza at home, I can see how someone would be mesmerized by any pizza oven, but once your kinda fluent in pizza making, you'll realize that this thing just doesn't cut the mustard.
It EATS wood pellets. This isn't really a problem, but your ideal burn window is very small. This means you are constantly babysitting the firebox and topping off pellets. Major design flaw. Pizza making at home is about preparation, timing, and speed. Adding a temperamental pizza oven to the mix will make things harder for newbies and novices alike. Pros will find it very frustrating.
- Temp is all over the place. Largely due to the inefficient way the thing burns. Not hot enough, too hot, sooty (if you fill the hopper too high trying to gain an extra few minutes to make the freakin' pizza)
- Adds complexity to an already complex meal. Pizza sound easy? Go ahead, try it. Not so easy.
- Everything needs babysitting. You have to rotate the pie often, take the door on/off often, monitor the hopper often and add pellets often.
- All this effort for this tiny pie? I could do better in a powerful toaster oven.
- Pizza peel is awkward. Cute, but awkward.
- Soot. This comes from the hopper being too full, but still find it's sooty. Pizza tastes like soot. You ever eat soot? It's not good.
- Flames do whatever the heck they want with the slightest bit of wind. Out the hopper, out the front, out the back. Make up your mind, where do you want to go? Silly flames.
Just save your money and figure out a better way to cook the pies. This is not the way.
I found this statement made by a reviewer on another site to be the most accurate about describing this pizza oven based on my own experience.
Don’t buy it!!!
After using the Uuni 3 a few times I agree with all of these points, but it's worth nothing that under perfect conditions and close supervision this oven is able to cook a very nice pizza.
Had one for a few years and after multiple attempts still cannot get a good pizza. It keeps sticking to the stone.
Hi! This sounds as though your stone is not hot enough. We have a great video that shows how best to prep and launch your pizza for perfect results: th-cam.com/video/F7kIjZh2rxU/w-d-xo.html. We're always here to help - I am confident you will love yours! You can reach us at support@ooni.com :)
can pick that you have the Finnish accent :) kippis!
Podrian diseñar algo mejor que el pro y que no se quemen las pizzas y con un termometro que este integrado al horno para que su temlretaura se siga mirando continua y no baje al quitar la puerta porque si la ponen en la puerta la temperatura baja y ponganle al gas borner timer que lo apague al yegar a una temperatura deciada por ejemplo yo lo programo manual a 450fg y actomaticamente se apague y que tenga un piloto que mantenga su fuego prendido y al enpesar a bajar su temperatura buelba a enseder actomatico., ok bye
It can be a great little oven but it's fiendish to keep at temperature as there are some definite flaws in the design. When things go wrong it's a disaster. :-( (Make sure you have Dominos on speed dial for your first couple of pizza. Now on 4th attempt I finally made 3/3 good pizzas. My top tips 1. don't clog hopper and make sure all air flows are correctly open or closed as per video. 2. Gravity feed in hopper is dodgy at best and pellets need pushing down towards flames with a small piece of wood else they stick and it just goes out. Manipulating pizza in oven at 500c is an art form and make sure the first time you try it isn't at full temperature. Practice makes perfect. The hovercraft (blowing under pizza) technique seems crazy to me and I'm not putting my face anywhere near an oven at 500c. I notice the founder talked about it in the video but didn't do it lol If you keep the stone/spatula clean and dry you should not have an issue. When the pizzas are good and made with properly prepared dough the results are amazing so worth persevering :-)
I don't like how low the ceiling is.
You should check out Ooni Pro!
ooni.com/products/ooni-pro >kb
Runolfsson Pines
Bradley Prairie
Seems like it would be a pain in the ass to add pellets if you don't have it on a table with 180 degree access.
Hey there! Thanks for checking out or marvellous Ooni 3 🔥. The good news is you can easily top up the pellets from the side so you don't need 180º access for delicious pizza 🍕 >GR
722 Electa Mission
Grant Parkway
The biggest disappointment is the burnt taste created by small amounts of flour which fall off the peel and burn on the stone. Every time we had to scrape off the stone just so the burnt flour dust didn't stick to the pizzas. It wasted fuel and time. Such a tedious operation.
Hi Ben, we can help with this! Before adding your pizza to your stone, lift the corner of the dough and gently blow underneath. This will remove any excess flour that may be burning on your stone. Another tip is to monitor the temperature of your stone baking board to make sure it is ready for delicious pizza! If you need any other help, reach out to us at support@ooni.com :)
Use semolina to dust your peel. Not flour
Brook Mill
Kiehn Rest
Morar Mountain
This dangerous contraption is literally a flamethrower. It shoots fire several feet from the rear and chimney. Several small explosions have occurred when topping of pellets. Apparently this is a common occurrence amongst other customers. I also cut cut my hand on the sharp steel structure during assembly. I had about 20 pizzas come out with the crust burnt on the top and bottom, but uncooked in the middle. A total waste of time and money! I’ve been trying to get a refund for almost 3 months, but I can’t get in contact with customer support. The pizza oven was returned over a month ago. Still waiting for my refund. Avoid at all costs!!
Hello 🍕Sorry for the situation! Could you please provide us with your ticket number? In this way we can have a look at it!
I'm an experienced Pizzaiolo, do not buy this oven. Spend a little more and get the Karu if you want to cook with wood. If you'd like something bigger then look into the Ooni Pro. This oven is not efficient and it's not able to hold a steady temperature without a babysitter.
I gotta say not a fan, I've eaten a lot of pizza and lord knows I put a few veritable beauties under in its belly but they came out over cooked. Short prognosis it cooks way too fast which doesn't suit all food groups. Regret? Yes unfortunately
Hey Paul! Ooni 3 is awesome and it has baked a LOT of pizzas around the world. We can definitely help - please reach out to our team via support.ooni.com and we'll help ya to get the perfect pizza 🍕🔥
@@Oonihq I'll do that
Warning extremely hot and very easy to cause fire
Yup, heats up to 932˚F in just 10 minutes! Follow the instructions and Uuni is completely safe to use! ^kt
It's safe as anything. I love mine!
J
Looks like a total pain in the *ass*
not too bad
Gorczany Club