This is actually a very good first attempt. I found that the most challenging part was keeping the oven really hot (+800 degrees). If you reload the hopper with too many pellets it will actually kill the fire. Also, try to make your pizza as round as possible to prevent burning. And yes, buy a couple more uuni3 peels if you intend to do more than 2 pizzas
ive made pizza for 9 years just got one. stoked if you put oil down on the stone it will heat faster also put a teaspoon more oil and a 1/4 cup of flour in your dough. if you have was paper it will slide right off . as for more peels wax paper and a pizza pan should work. just flour it. so for a amazing sauce try this its our best seller. roast garlic full cloves in foil or cast iron also peel one so your ratio is 2 to 1. 3 total get one shallot put it cut up with the peeled garlic in foil basket with oil cook till soft in this idk 2 mins but . blend it all together add more oil till its less a puree more spredable and a 3 to1 ratio of salt to pepper. plus fresh oregano or your faviorte Italian spice. put that on there with some roasted reds. maybe some goat cheese. then when it comes out balsamic glaze reduction. or what you had in there. i would also try a calzone /boli in this. or even shepperds pie dish
I think the learning curve you need to work on is making a round pizza. You will get a much more evenly cooked pizza with the 3x120x30 method. No more Kentucky shaped pizza.
do you think a brick or two between the flame and the pizza will regulate the heat a bit better? I'm sure it'll make an awesome Napolitan pizza, but I also want to make an NY style pie which calls for lower heat.
thanks for all the tips. i just got an uuni and ran into the sticking problem with fresh dough and the metal peel, now i'm off to amazon to buy a wooden one!
you can see at 1:53 he does not have enough air flow to get the flame to roll over the top and that is why his pizza was cooked so uneven. This is how it should look th-cam.com/video/FhnlG4J2u68/w-d-xo.html
I have had a soot problem. Made the pie taste awful. Any suggestions. Pellets were dry Temp of stone was high May be hopper was over filled? Help please
I had that problem the first time I made a pizza on it, I think the issue was the smoke that was being produced which was too much and white, you should wait until there's almost no smoke and it's the ideal temp, basically clean burning and then put the pizza on
Sorry. They’d have to give me one. Not a real pizza oven. I’m basing that on so may videos I’ve seen. Pizzas never look good and what’s with taking it out an turning it every 20 seconds??
It's wood fired, heats the stone to 500c if you give it time. Turning is something you have to do in a commercial sized wood fired oven, it's pretty obvious really that the flames come from one side and so you need to turn the pizza to prevent it from burning the top and edges. Blaming the oven for pizzas that don't look good makes about as much sense as blaming the rest of your equipment because you can't cook as well as Gordon Ramsey.
Turning a pizza is just something to have to do with a real pizza oven. There are hot spots and cold spots depending on the shape of the over and where the heat source is.
This is actually a very good first attempt. I found that the most challenging part was keeping the oven really hot (+800 degrees). If you reload the hopper with too many pellets it will actually kill the fire.
Also, try to make your pizza as round as possible to prevent burning. And yes, buy a couple more uuni3 peels if you intend to do more than 2 pizzas
ive made pizza for 9 years just got one. stoked if you put oil down on the stone it will heat faster also put a teaspoon more oil and a 1/4 cup of flour in your dough. if you have was paper it will slide right off . as for more peels wax paper and a pizza pan should work. just flour it. so for a amazing sauce try this its our best seller. roast garlic full cloves in foil or cast iron also peel one so your ratio is 2 to 1. 3 total get one shallot put it cut up with the peeled garlic in foil basket with oil cook till soft in this idk 2 mins but . blend it all together add more oil till its less a puree more spredable and a 3 to1 ratio of salt to pepper. plus fresh oregano or your faviorte Italian spice. put that on there with some roasted reds. maybe some goat cheese. then when it comes out balsamic glaze reduction. or what you had in there. i would also try a calzone /boli in this. or even shepperds pie dish
I think the learning curve you need to work on is making a round pizza. You will get a much more evenly cooked pizza with the 3x120x30 method. No more Kentucky shaped pizza.
what's the 30x120x30 method
@@Ryezn5057 - basically you go 30 sec, rotate about 120 deg, another 30 and so-on. keeps the edge even and accounts for any hot spots in the ceiling.
If you work with semolina instead of flour when forming the pizza, you won´t run into the sticking problem. and the crust gets much crunchier.
do you think a brick or two between the flame and the pizza will regulate the heat a bit better? I'm sure it'll make an awesome Napolitan pizza, but I also want to make an NY style pie which calls for lower heat.
thanks for all the tips. i just got an uuni and ran into the sticking problem with fresh dough and the metal peel, now i'm off to amazon to buy a wooden one!
Garet Itz Semolina.. works a treat if you have plenty on!
have you had issues with the damper falling out when you add pellets?
I bet it’s great for roasting veggies at high heat.
Great information - your pizza sounds delicious!
Is possible to use this oven only with little solid wood sticks, instead pellet?
Hi, this particular oven is made for only wood pellets
@@brianway Ok, but in your opinion is possible to cook only with pure little wood?
Tastes great, takes about 4 goes to perfect, if you see any moisture anywhere dry it
you can see at 1:53 he does not have enough air flow to get the flame to roll over the top and that is why his pizza was cooked so uneven.
This is how it should look th-cam.com/video/FhnlG4J2u68/w-d-xo.html
That happens when u open the door. Notice how the flames correct themselves when he puts the door back on.
Have you tried roasting any veggies? Which ones, if so? Maybe roast a steak, too!
when i use mine my stone ant getting hot and my pizza dough on the bottom is raw what am i doing wrong new at this
Noticed the Kaizen shirt :D.... how wouyld you improve your uuni?
What is pizza shape you were going for man? xD
I have had a soot problem.
Made the pie taste awful.
Any suggestions.
Pellets were dry
Temp of stone was high
May be hopper was over filled?
Help please
John Breen Have you been cleaning every time after use?
I had that problem the first time I made a pizza on it, I think the issue was the smoke that was being produced which was too much and white, you should wait until there's almost no smoke and it's the ideal temp, basically clean burning and then put the pizza on
Use wood instead. Chop it up to fit
Crust recipe?
jkh try 4 cups of flour, 1.5 teaspoon of salt, pack of dry yeast, 12-15 oz of water
Did you say......proshoot?... !
Buy from world market with a coupon! not Amazon!
What cleaning are you talking about. Make a video.
Those pizzas have some ugliest shapes.
Sorry. They’d have to give me one. Not a real pizza oven. I’m basing that on so may videos I’ve seen. Pizzas never look good and what’s with taking it out an turning it every 20 seconds??
It's wood fired, heats the stone to 500c if you give it time. Turning is something you have to do in a commercial sized wood fired oven, it's pretty obvious really that the flames come from one side and so you need to turn the pizza to prevent it from burning the top and edges. Blaming the oven for pizzas that don't look good makes about as much sense as blaming the rest of your equipment because you can't cook as well as Gordon Ramsey.
Turning a pizza is just something to have to do with a real pizza oven. There are hot spots and cold spots depending on the shape of the over and where the heat source is.
You have to do that with a “real pizza oven” too you old fuck
@@AD-ec3sm You tell em'!!!!