Thank you for the demonstration. I bought an Uuni Pro after watching your demo. The instructions say to not use the temp guage and glass-windowed door while using the gas attachment. I noticed that you did use them and was wondering is you had any problems. Thanks for all your videos. They are very helpful
Maestro, il mio amico! Excellent review, you are absolutely right. I have owned the Uuni 3 for a year and everyone thinks I'm a maestro! You have been a big help in making me a better pizzaiolo. Grazie mille, ciao.
I use the Ooni Pro with lump charcoal and I installed a custom flame guard using the Char-Broil burner guards and bending them straight. It lets the oven cook at 400-700° without direct flame and ensures the pizza doesn’t burn. It’s mainly for more American/NY style pies, but can be removed for Neapolitan pizza. The gas burner works good, but I’m still trying to figure out the best way to use it. Also, the pizza door only allows for 15” pizza, and in order to make 16” pizza you have to use the regular door, and make sure your pizza is exactly 16” or else it will hit the sides of the oven opening. This oven makes awesome coal fired pies too. The flame guard works amazing. Don’t keep the door on with the gas, and I wouldn’t use this indoors. Gas should never be used indoors, but if you really had to use wood indoors, you have to have proper ventilation with the chimney.
Pre Eat the oven!? 😂👍 Love Vito when he mixes Italian/ English,reminds me of the Godfather movies!🇮🇹🇺🇸👏👍. Love watching him make pizza,real passion.Bravo Vito! Sono un emigrante Italiano che risiede in Irlanda, e guardo I tuoi TH-cam videos con passione! Will be buying an Onni soon!😊💪🇮🇹
Love your enthusiasm.. but where did you get the ooni pro that comes with gloves , gas attachment and infra red thermometer? I cant find that anywhere . Ooni is expensive because it makes you pay more for oven then it makes you buy the gas attachment. Where did you get your bundle?
This is a great little oven, but I just bought and used the ooni karu for $329 vs $599 for the pro. I’m 99% sure you can get the same results (really good pizza!) What you give up with the karu is smaller size and the gas option is a $89 add on.
Hey Vito - I love your videos. Awesome passion for Neapolitan pizza - thank you for sharing! I’m still learning how to make the perfect pizza and your videos certainly help. I also got the UUNI Pro recently, but I’m still dialing it in. Looks like you figured it out. I’m using chunk coal and wood - I’m looking forward to seeing you use the same. I noticed you had the chamber temperature at 450 degrees Celsius. What is the recommended temperature of the chamber & floor for Neapolitan pizza? With wood fire, I get the UUNI Pro up to 500 degrees Celsius and more, and I find that the bottom of the pizza burns quickly - especially with the 2nd, 3rd, 4th, … pizza. I’m thinking the floor of the oven is too hot and I need to figure out how to cool it down while keeping the chamber hot. Maybe it’s another cause, like too much flour on the bottom of the pizza so it comes off the peel more easily. I’ve only tried the UUNI once, so I’m still figuring it out. Any advice, or even better, a video would be appreciated. For those who feel the UUNI is flimsy, or having 3 legs is a problem, or are wanting a comparison to the Roccbox, I would say this. The UUNI is very well constructed and 3 legs is not a problem - very sturdy. It’s bigger than the Roccbox - can accommodate pizza up to 16” - which is why I went with the UUNI. The Roccbox gets great reviews too, looks like an awesome unit, goes for the same price, but only handles 11” pizza (at least that was the maximum pizza size for the model I was considering). That was too small for my taste, but Roccbox definitely looks like a good unit.
I was also thrown off a bit by the use of the glass door! I mean, the whole point of using the open door is to be able to rotate the pizza. Using the glass door defeats this whole purpose!
@@pgianola I hate the door. It looks pretty awkward. You have to take it off and set it somewhere, then launch the pizza, and then put it back on. Then you have to take it off again and set it somewhere, rotate the pizza, and then put it back on. Then you have to take it off, set it somewhere, and remove the pie. Don't forget to put the door back on!
Vito, for safety the gas burner manual states or recommends to only use the open pizza door with the chimney vent and ceiling vent closed during operation. It's probably that in the event the flame goes out, the oven doesn't fill with gas and ignites like a bomb. Be careful!
Chris Pizani what you actually mean exactly ? the oven even even if is all close up the top hood is open for the pressure to go out Maybe you didn’t notice it Mm or probably I didn’t really understand your message I’m sorry
@@vitoiacopelli with gas you're supposed to close the roof vent and the chimney vent (there's 2 vents on the uni pro) and put on the other door that had the opening for the pizza. It actually heats up the oven faster that way too. I cooked a pizza today on it with gas and my stone was at 850 degrees F in 20 Minutes in the recommended configuration. Instead of the heat going straight out the chimney it fills up the oven more and comes out the opening of the open door (one without window)
Love it my brotha!! I am a HUGE believe in the Napoleon style pizza! Would you suggest to get certified as a VPN here in US or go to Italy? New subscriber to your channel and LOVE your techniques and recipes!! I do all kinds of videos too, for BBQ and Pizza as well as Brazilian BBQ
delle due, una: o e' isolato o scotta! e' evidente che se scotta sopra, non e' ben isolato. Ho cercato anche sul sito i dettagli delle misure, ma non li ho trovati, da quel che vedo potrebbe essere utilizzato anche per fare il pane, cioè` la camera di combustione ha un'altezza accettabile, e' così?
I used to have the Uuni 3 but it wasn't very good. Maybe the Pro is much better. I had to switch to a real wood fired oven. We actually have a pizza party tomorrow :D
Hi vito, I have seen your videos since some months, hope one day I can eats some of your Neapolitan pizza! Because of you, (you motivated me ) I’m trying to star a business of Neapolitan style pizza, just bought one of this but it’s called: Roccbox by Gozney. Yesterday arrived here in my home in Mexico. Would you recommend it too??? Need YOUR opinion!!!!!!! Thanks for your videos!
Ciao Maestro .. come al solito grandissimo video con la tua simpatia che ne fa la differenza :-). Volevo solo sapere la tua opinione riguardo al forno roccbox quando hai tempo. Poi quanto gas consuma uuni dopo circa due ore diciamo?
Man, i m french and when you Say "voilà" it reminds me when i Say "ciao" and that italians and french are surely the most similar people in the World and only one country for centuries
Very nice comment indeed, I would add the spanish brothers as well. We should remind the european shared history more often, especially for the big old latin countries (Portugal+Spain+France+Italy)
@@zepafra to be precise, i d Say spanish and portugese are brothers, italians and french are brothers too and their cousins. Rest of Europe are neighbours. I live near Germany and i dont feel close to them. I m pretty sure they prefer poland and nederlands so it s ok.
Vito, First of all I would like to thank you for all your videos. You helped me a lot. Second, I’m having a little problem with my pizzas. Sometimes I cook pizzas for my family and I use a wood oven. The problem is, the first pizzas cooks as you show in your videos, but during the time the botton side of the pizzas don’t cook very well (only the botton side). What can I do to maintain the botton side of lasts pizzas as cooked as the firsts? Best regards, Luis
Carbon Store how big is your cooking surface? If you have only place for one pizza, then the stone needs time to heat up again on that spot. With every pizza you cook you take heat from that space where you put your pizza. If you notice your bottom isn't cooking properly you might just give your oven a bit time in-between to heat up again 👍🏼
@@schluuu My oven has 1 meter inside diameter (more or less). Yes, sometimes I change the side of the wood (left to right or right to left) but it demand a lot of work. I will try to change the cook spot for each pizza. Thanks for your help.
hi vito, love your channel, but here you show something that you must never do. Never turn on a gas or stove oven without the hob to the outside. The fuel emits carbon monoxide, which at worst can be lethal. Although you cannot see or smell it, carbon monoxide can be developed from the grill for up to 24 hours. BR Per
Vito , I wear welding gloves all the time. The biggest problem is the price of these things. In Australia they are up to $1800 for that type of oven. We get ripped off big time here. I'm a welder fabricator and can build a unit for a fraction of their price . Less than $300
Hi Vito..🍕🍕🍕 I am back home now and will post my video on my pizza 🍕 I made in America.. On question is..with your heat gun what was the temperature of the bricks before you placed the pizza 🍕 on the bricks. Cheers Tony 🤓🍕🍷
Vito, do you recommend using this oven to start a small pizza business.? This business would be in central america so there are fewer resturant laws there vs, usa. Thanks!
Another great video Vito but would you actually use it in your home to cook pizzas inside the house being that it gets so hot I see that you have it set up at your restaurant or would you be safer using it outdoors with the gas can't wait for your follow-up video using the wood cuz that does give the pizza different flavor from the wood correct
Chris Cabel ya I wouldn’t use this indoors. I always wonder if wood is really giving pizza a different flavor. It’s been debated. Since Neapolitan pizza cooks around 1-2 min, I don’t think you’d taste the wood nearly as much as smoked meat for 4+ hours. I use mostly wood however, but I never really notice a taste difference. Now, with my propane grill I notice a huge difference in flavor compared to say an oven or just a cast iron pan. I believe it’s due to either the flame or the high heat caramelizing the meat and smoking inside grill. If you further compare a pellet grill to a propane grill for cooks of 10 min or less, both have a flame, but pellet grills don’t get as hot as some propane grills, but I wonder if the wood pellets would make a difference in a short amount of time. I’ve never done a side by side comparison for short time cooking. Does anyone know exactly why cooking with a flame inside of a grill imparts flavor without any wood or smoke from wood?
Vito l'ultimo restailing del uunj mi piace ma se il forno le parete esterne scottano significa che non è coinbendato, quindi pericoloso , e questo inconveniente fa si che la temperatura interna scende di parecchio , deve ancora lavorarci su l'azienda !
thanks for this pizza Oven how can we order and to have one could bake up to two + pizza and what temperature required for baking pizza at home by electric oven
Do you have any idea about roccbox and have you ever find a oppurtunity using roccbox.if you use before can you share your experience about it with us. Thank you
I've been eyeing that oven, it looks nice. You need to review the breville Pizzaiolo. I just got one and it works well. Gets to 750 degrees and is the first countertop oven to do so.
vito, i wonder uuni pro can make how many pizza in best quality. i have uuni 2s such as your previous video also, i used in School festival catering but make from that 3,4 pizza, stone is get cold then bottom is white. can you test it? it will be interest you to thx!
Bel forno, la pizza non si macula tantissimo, però sotto è nu poc appicciat secondo me cambiando biscotto mettendo quello Saputo migliora tantissimo, Vito che fine gli hai fatto fare a questo forno?!
Hi Vito , do you know the perfect temperature for electric oven ? I mean electric profesional oven , not the one in the house ! Thank you , good luck with everithing that you do !
Grazie Vitto per il video, sono interessato a comprarne uno per un ristorante che ho, ma per favore dimmi se lo raccomandi davvero, visto che non ho spazio per un tradizionale forno a legna
The pizza ground is burned and you don´t show it... I know what i´m talking about. Put multiple layers of tinfoil on the ceramic to prevent the ceramic from overheating. I have the same problem with the GMG PF 4040 E Pizza oven. BTW the uuni pro is not the best indoor oven... there are some other professional options for less money. Edit: 7:57 sorry don´t know why but i skitp this part *face palm*. Looks better than expected at 6:10
Just buy a Biscotto Saputo and your problem is gone. It's made for high heat and has a low conductivity so that the bottom comes out perfect. PS: Yes i would say a Effeuno P134 is a much better indoor oven.
@@DonBigolow have you seen other videos that show this unit burning wood? If you have I'm just curious what your opinion is for a small outdoor unit. I'm looking to purchase a small wood fired oven and all I've seen so far is good reviews for this brand for homeowners.
@@DonBigolow Yes Effeuno P134 is nice but I don´t like the 34cm x 40cm. I need the 40cm x 40cm. The 4040 has the same power from above as the Effeuno. I know the Biscotto Saputo but it is difficult to order and expensive to ship to germany. I get really good results with the tinfoil on the stock stone when preheating. Stone temperature ~ 320°C, upper heat 450°C = perfect Pizza
Thank you for the demonstration. I bought an Uuni Pro after watching your demo. The instructions say to not use the temp guage and glass-windowed door while using the gas attachment. I noticed that you did use them and was wondering is you had any problems. Thanks for all your videos. They are very helpful
How much you buy?
Maestro, il mio amico! Excellent review, you are absolutely right. I have owned the Uuni 3 for a year and everyone thinks I'm a maestro! You have been a big help in making me a better pizzaiolo. Grazie mille, ciao.
I use the Ooni Pro with lump charcoal and I installed a custom flame guard using the Char-Broil burner guards and bending them straight. It lets the oven cook at 400-700° without direct flame and ensures the pizza doesn’t burn. It’s mainly for more American/NY style pies, but can be removed for Neapolitan pizza. The gas burner works good, but I’m still trying to figure out the best way to use it. Also, the pizza door only allows for 15” pizza, and in order to make 16” pizza you have to use the regular door, and make sure your pizza is exactly 16” or else it will hit the sides of the oven opening. This oven makes awesome coal fired pies too. The flame guard works amazing.
Don’t keep the door on with the gas, and I wouldn’t use this indoors. Gas should never be used indoors, but if you really had to use wood indoors, you have to have proper ventilation with the chimney.
i love the Ooni pro too - but when using it with gas, the ventilation should be double closed and the pizza door makes the best result
I'm doing it the way you says :) next i'll try his way :)
Pre Eat the oven!? 😂👍 Love Vito when he mixes Italian/ English,reminds me of the Godfather movies!🇮🇹🇺🇸👏👍. Love watching him make pizza,real passion.Bravo Vito! Sono un emigrante Italiano che risiede in Irlanda, e guardo I tuoi TH-cam videos con passione! Will be buying an Onni soon!😊💪🇮🇹
Love your enthusiasm.. but where did you get the ooni pro that comes with gloves , gas attachment and infra red thermometer? I cant find that anywhere . Ooni is expensive because it makes you pay more for oven then it makes you buy the gas attachment. Where did you get your bundle?
Great video Vito, I just love your enthusiasm it's infectious. Looks like Uuni is numero uno.
clixbits it is
Yes 👍 👍
Dude you are the man! Thank you for making these videos!
Vito , Vito , Vito...
You always know what u r exactly doing !
King of the Pizzas
I love your u tube Channel very happy that you came on here I make good pizza doe now thank you
I use both the Uuni 3 and Pro for Pizza Vids - they are both 👍.
What is the main difference? Which one would you recommend?
Excellent crisp on the bottom and really good char on the crust...Bravo!!
This is a great little oven, but I just bought and used the ooni karu for $329 vs $599 for the pro. I’m 99% sure you can get the same results (really good pizza!) What you give up with the karu is smaller size and the gas option is a $89 add on.
Great, great, great channel. Thanks for the videos. Home someday I could do a lot of it here in Brazil! Again, thanks for the inspiration!
😂😂😂😂😂 pms with those sound effects!!! Fantastic.
The contrast bewtween his pizza skills and terrible audio setting is pretty amusing.
Hey Vito - I love your videos. Awesome passion for Neapolitan pizza - thank you for sharing! I’m still learning how to make the perfect pizza and your videos certainly help. I also got the UUNI Pro recently, but I’m still dialing it in. Looks like you figured it out. I’m using chunk coal and wood - I’m looking forward to seeing you use the same.
I noticed you had the chamber temperature at 450 degrees Celsius. What is the recommended temperature of the chamber & floor for Neapolitan pizza? With wood fire, I get the UUNI Pro up to 500 degrees Celsius and more, and I find that the bottom of the pizza burns quickly - especially with the 2nd, 3rd, 4th, … pizza. I’m thinking the floor of the oven is too hot and I need to figure out how to cool it down while keeping the chamber hot. Maybe it’s another cause, like too much flour on the bottom of the pizza so it comes off the peel more easily. I’ve only tried the UUNI once, so I’m still figuring it out. Any advice, or even better, a video would be appreciated.
For those who feel the UUNI is flimsy, or having 3 legs is a problem, or are wanting a comparison to the Roccbox, I would say this. The UUNI is very well constructed and 3 legs is not a problem - very sturdy. It’s bigger than the Roccbox - can accommodate pizza up to 16” - which is why I went with the UUNI. The Roccbox gets great reviews too, looks like an awesome unit, goes for the same price, but only handles 11” pizza (at least that was the maximum pizza size for the model I was considering). That was too small for my taste, but Roccbox definitely looks like a good unit.
I bought this oven because of this video. Can't get it to look like your pizza yet, but oven works great. really good purchase,
where did you buy it? can I buy it in srilanka
Awesome. I got the gozney roccbox and very happy about it. a bit less metal feel to it. less big too. Theses pizza oven are so nice !
Bravo👏
Just bought mine yesterday
It strictly says that this door (with the glass attachment) should not be used with the gas option!!
I was also thrown off a bit by the use of the glass door! I mean, the whole point of using the open door is to be able to rotate the pizza. Using the glass door defeats this whole purpose!
That's probably due to possible buildup of gas if the flame goes out.
@@pgianola I hate the door. It looks pretty awkward. You have to take it off and set it somewhere, then launch the pizza, and then put it back on. Then you have to take it off again and set it somewhere, rotate the pizza, and then put it back on. Then you have to take it off, set it somewhere, and remove the pie. Don't forget to put the door back on!
@@showproja simple leave it off then , youll still get an awesome pizza!
I use the pizza door that has a fixed small opening. It holds in heat beautifully.
Vito, for safety the gas burner manual states or recommends to only use the open pizza door with the chimney vent and ceiling vent closed during operation. It's probably that in the event the flame goes out, the oven doesn't fill with gas and ignites like a bomb. Be careful!
I cooked with my OONI Pro last week and it was fantastic.
the reason is CO poising. I dont dare using my uuni 3 inside
Chris Pizani what you actually mean exactly ? the oven even even if is all close up the top hood is open for the pressure to go out
Maybe you didn’t notice it
Mm or probably I didn’t really understand your message I’m sorry
@@vitoiacopelli with gas you're supposed to close the roof vent and the chimney vent (there's 2 vents on the uni pro) and put on the other door that had the opening for the pizza. It actually heats up the oven faster that way too. I cooked a pizza today on it with gas and my stone was at 850 degrees F in 20 Minutes in the recommended configuration. Instead of the heat going straight out the chimney it fills up the oven more and comes out the opening of the open door (one without window)
vito iacopelli Maestro, are you in your pizzeria with your vent fans on?
Love it my brotha!! I am a HUGE believe in the Napoleon style pizza! Would you suggest to get certified as a VPN here in US or go to Italy? New subscriber to your channel and LOVE your techniques and recipes!! I do all kinds of videos too, for BBQ and Pizza as well as Brazilian BBQ
Great review! Ciao from Holland...hope you will test the smaller Ooni ovens too.
delle due, una: o e' isolato o scotta!
e' evidente che se scotta sopra, non e' ben isolato.
Ho cercato anche sul sito i dettagli delle misure, ma non li ho trovati, da quel che vedo potrebbe essere utilizzato anche per fare il pane, cioè` la camera di combustione ha un'altezza accettabile, e' così?
Ciao Vito,ma posso lasciare il coperchio aperto??? E la levette della canna fumaria come la devo mettere?? Sempre aperta??? Sei un grande 😜😜
your links are not working to shop these ovens with gas option.
Ciao Vito !
Bella pizza ! Perfetto. E un buon fourno !
Grazie
Maestrooo!!!! Saludos desde Argentina!!!! Fuerte abrazo!!
Great video, but does gas fired taste the same as say hickory wood?
which dough recipe did you use for the UUNI?
I used to have the Uuni 3 but it wasn't very good. Maybe the Pro is much better. I had to switch to a real wood fired oven. We actually have a pizza party tomorrow :D
Brodie I have a wood pizza party oven 70 x 70 cm. it's better much better u can cook 2 pizzas at a time in
1 1/2 minutes
did you try uuni 3 gas oven?
@@toiletpapermatters698 No, I didn't put any more money into it
uuni 3 work very well with pellet or wood less with gas
Hi vito, I have seen your videos since some months, hope one day I can eats some of your Neapolitan pizza!
Because of you, (you motivated me ) I’m trying to star a business of Neapolitan style pizza, just bought one of this but it’s called: Roccbox by Gozney. Yesterday arrived here in my home in Mexico. Would you recommend it too??? Need YOUR opinion!!!!!!! Thanks for your videos!
Amazing oven
Where can you get that pizza peel you used to rotate the pizza?
You are a Maestro! for sure! God Bless you with greater heights!
is it available in srilanka? what is the pizza stone made of
I clicked on the pizza > the video paused
I have the same and now I do not know how this film ends...
tengo dos preguntas si se puede cuántas pizzas le caben al horno y cuanto cuesta?? muchas gracias
Una pizza de 15" pulgadas. Ahorita estan a 650 dolares con 3 mesea de espera
Ciao Maestro .. come al solito grandissimo video con la tua simpatia che ne fa la differenza :-). Volevo solo sapere la tua opinione riguardo al forno roccbox quando hai tempo. Poi quanto gas consuma uuni dopo circa due ore diciamo?
Man, i m french and when you Say "voilà" it reminds me when i Say "ciao" and that italians and french are surely the most similar people in the World and only one country for centuries
Very nice comment indeed, I would add the spanish brothers as well. We should remind the european shared history more often, especially for the big old latin countries (Portugal+Spain+France+Italy)
@@zepafra i have family and Friends in all of them
@@zepafra to be precise, i d Say spanish and portugese are brothers, italians and french are brothers too and their cousins. Rest of Europe are neighbours. I live near Germany and i dont feel close to them. I m pretty sure they prefer poland and nederlands so it s ok.
have you tried rockbox
Great Man !!
Grazie mille per Review!
Vito... Straight forward... Roocbox or ooni pro... Gas option?
Vito,
First of all I would like to thank you for all your videos. You helped me a lot.
Second, I’m having a little problem with my pizzas.
Sometimes I cook pizzas for my family and I use a wood oven.
The problem is, the first pizzas cooks as you show in your videos, but during the time the botton side of the pizzas don’t cook very well (only the botton side). What can I do to maintain the botton side of lasts pizzas as cooked as the firsts?
Best regards,
Luis
Carbon Store how big is your cooking surface? If you have only place for one pizza, then the stone needs time to heat up again on that spot. With every pizza you cook you take heat from that space where you put your pizza. If you notice your bottom isn't cooking properly you might just give your oven a bit time in-between to heat up again 👍🏼
@@schluuu
My oven has 1 meter inside diameter (more or less). Yes, sometimes I change the side of the wood (left to right or right to left) but it demand a lot of work. I will try to change the cook spot for each pizza. Thanks for your help.
How is it compared to the roccbox if you know?
hi vito, love your channel, but here you show something that you must never do. Never turn on a gas or stove oven without the hob to the outside. The fuel emits carbon monoxide, which at worst can be lethal. Although you cannot see or smell it, carbon monoxide can be developed from the grill for up to 24 hours. BR Per
Vito una pregunta tú compraste el quemador de gas separado o ya venía incluído con el horno
Hey Vito.. Question. Would you recomend this Oven for a small business...
No ... you can only make one at once
Vito , I wear welding gloves all the time. The biggest problem is the price of these things. In Australia they are up to $1800 for that type of oven. We get ripped off big time here. I'm a welder fabricator and can build a unit for a fraction of their price . Less than $300
Hi Vito..🍕🍕🍕
I am back home now and will post my video on my pizza 🍕 I made in America..
On question is..with your heat gun what was the temperature of the bricks before you placed the pizza 🍕 on the bricks.
Cheers Tony 🤓🍕🍷
Unless you are inside of a large restaurant or place with tons of ventilation do not use this or any similar oven indoors it’s extremely dangerous.
Vito, do you recommend using this oven to start a small pizza business.? This business would be in central america so there are fewer resturant laws there vs, usa. Thanks!
Another great video Vito but would you actually use it in your home to cook pizzas inside the house being that it gets so hot I see that you have it set up at your restaurant or would you be safer using it outdoors with the gas can't wait for your follow-up video using the wood cuz that does give the pizza different flavor from the wood correct
Chris Cabel ya I wouldn’t use this indoors. I always wonder if wood is really giving pizza a different flavor. It’s been debated. Since Neapolitan pizza cooks around 1-2 min, I don’t think you’d taste the wood nearly as much as smoked meat for 4+ hours. I use mostly wood however, but I never really notice a taste difference. Now, with my propane grill I notice a huge difference in flavor compared to say an oven or just a cast iron pan. I believe it’s due to either the flame or the high heat caramelizing the meat and smoking inside grill. If you further compare a pellet grill to a propane grill for cooks of 10 min or less, both have a flame, but pellet grills don’t get as hot as some propane grills, but I wonder if the wood pellets would make a difference in a short amount of time. I’ve never done a side by side comparison for short time cooking. Does anyone know exactly why cooking with a flame inside of a grill imparts flavor without any wood or smoke from wood?
Vito l'ultimo restailing del uunj mi piace ma se il forno le parete esterne scottano significa che non è coinbendato, quindi pericoloso , e questo inconveniente fa si che la temperatura interna scende di parecchio , deve ancora lavorarci su l'azienda !
Nice. Can you review with wood/lump charcoal next?
It does look like a nice looking oven do you think you could do one after another pizza if you had a party
Looks almost good but there has to be a thin crust also on the cheese, the cheese also making bubbles
thanks for this pizza Oven how can we order and to have one could bake up to two + pizza and what temperature required for baking pizza at home by electric oven
ciao! secondo te quali vantggi svantaggi ha .se confrontare con forno eleteico? grazie
Vito iacopelli your chimney is open but the ceiling vent is also open or close?
Hes using gas so smoke isnt a factor
What you think about Glowen Oven, which one is better?
May I know Sir where could I buy this pizza oven? I heartily appreciate your feedback. Thank you so much.
ooni.com
they changed couple of years ago the name from Uuni to Ooni, same company same ovens great people
Maestro what do you think about the rockbox oven?
Do you have any idea about roccbox and have you ever find a oppurtunity using roccbox.if you use before can you share your experience about it with us.
Thank you
It only gets up to 500 degrees?
Ciao Vito, bel video :) I just bought a Roccbox from Gozney. Try it and do a video on that one too!
I'm also building mine: if you can help me with your subscription to the channel: https: //th-cam.com/video/0k3I0IEmUQE/w-d-xo.html
Ciao Vito, thank you for teaching us to be experts.
You should try the surriento from edil planet forni. E una bomba
How much is the oven uuni..in dollars
ONE QUESTION FOR EVERIOane . this is oven is ok for a small pizzeria about 100 pizzas per day ??
Absolutely no
Could you to do a tutorial to build this oven? Greetings from an argentine living in Lima Perú
ya lo hizo, busca en su canal
I've been eyeing that oven, it looks nice. You need to review the breville Pizzaiolo. I just got one and it works well. Gets to 750 degrees and is the first countertop oven to do so.
I recommend the Monogram Pizza Oven, for those with more money than they know what to do with. th-cam.com/video/WtkxPLyn_qc/w-d-xo.html
How is it the best? What other ovens did you test? Compensated endorsement?
Best SMALL pizza oven, it isn't the best period.
vito, i wonder uuni pro can make how many pizza in best quality.
i have uuni 2s such as your previous video also, i used in School festival catering but make from that 3,4 pizza, stone is get cold then bottom is white.
can you test it? it will be interest you to thx!
Looks like you are inside your restaurant, does this oven works good indoors? I thought it was made just for outdoors.
Bel forno, la pizza non si macula tantissimo, però sotto è nu poc appicciat secondo me cambiando biscotto mettendo quello Saputo migliora tantissimo, Vito che fine gli hai fatto fare a questo forno?!
Hi Vito , do you know the perfect temperature for electric oven ? I mean electric profesional oven , not the one in the house ! Thank you , good luck with everithing that you do !
MrRodut Pizzeria Regina has some of their electric ovens set to 485°.
@@originalchannel321 thanks , i have an electric oven , if i set it more than 350 the pizza it burns
MrRodut sry that’s 485F not C
Please tell us how to make dough using Caputo 00 flour
Hello i’m french and i like Tom have this one it’s perfect.... good job!!!!👍
Grazie Vitto per il video, sono interessato a comprarne uno per un ristorante che ho, ma per favore dimmi se lo raccomandi davvero, visto che non ho spazio per un tradizionale forno a legna
Hola maestro ese horno se puede conseguir en argentina?
Where can i buy this oven?
Make a video about how to use the pizza turner like a pro!
Grazie mille, Vito!
Per un principiante totale, pensi sia meglio questo, o il nuovo Ooni Koda a gas?
Andratos95 ...Ooni Koda a gas credo costi molto meno e le pizze escono bene. Vai a gas comunque...
So, just to be sure, which specific model is that Ooni?
Pro
Maestro cottura perfetta è un parolone.. sotto è bruciata! Forse abbassare un peletto la temperatura sarebbe il caso.
salvatore d'alessandro certo ma questa era la prima pizza di sempre
@@vitoiacopelli bene...cmq veramente bella e bravo!
vito iacopelli
puoi dare una ricetta di pasta per questo forno. Per favore, da 2 a 4 impasti
Vito, i'm sure you could make a great pizza with just a lighter !
I have the UUNI 2 (wood pellet) and heats up much quicker...stone is at 850 in 15 min....
Wtf?? He's not even going to taste test it, or at least cut into it so we can see what kind of bake it got??
Hi Vito, would you choose the Ooni Pro or the Pizza Party Oven?
It depends on how many pizza u need to make if u make less then 10 go with ooni if more go with pizza party
Bravo Vito.. E un forno piccolo ma lavora bene 😀👍
Hi Chef! How about the price? Grazie!
Ciao maestro! Can you use it indoor? For example inside an apartment?
Francesco Abate well is not recommended but I personally use it in my apartment with the big window open or in the little balcony
Yes, like Vito says, use it on patio or in your car port! Dont use it indoors cuz the carbon monoxide
Que vontade de comer essa pizza aqui, agoraaa, o q resta? Ficar com água na boca
Did you reviewed optima electra napoli? I have bought one and try to make the best pizza as I can.
Please can you try the roccbox pizza oven
Cant wait to try Mine - I think maybe roxbox may be better in production but cost more and not as cool of look
The pizza ground is burned and you don´t show it... I know what i´m talking about. Put multiple layers of tinfoil on the ceramic to prevent the ceramic from overheating. I have the same problem with the GMG PF 4040 E Pizza oven. BTW the uuni pro is not the best indoor oven... there are some other professional options for less money.
Edit: 7:57 sorry don´t know why but i skitp this part *face palm*. Looks better than expected at 6:10
Just buy a Biscotto Saputo and your problem is gone. It's made for high heat and has a low conductivity so that the bottom comes out perfect.
PS: Yes i would say a Effeuno P134 is a much better indoor oven.
@@DonBigolow have you seen other videos that show this unit burning wood? If you have I'm just curious what your opinion is for a small outdoor unit. I'm looking to purchase a small wood fired oven and all I've seen so far is good reviews for this brand for homeowners.
? roast aromas? maybe the base on one side a bit but the crust looks good to me and it should have a little bit "burn".
@@DonBigolow Yes Effeuno P134 is nice but I don´t like the 34cm x 40cm. I need the 40cm x 40cm. The 4040 has the same power from above as the Effeuno.
I know the Biscotto Saputo but it is difficult to order and expensive to ship to germany. I get really good results with the tinfoil on the stock stone when preheating. Stone temperature ~ 320°C, upper heat 450°C = perfect Pizza
@@justPIZOW you are right, I skipped 7:57 , dont know why
Does it come with a fire engine and crew?