Excellent result. Have the Uuni 3 and couldn't be happier with it. Am just across the water from you in the Glens of Antrim. Glad you're sheltering me from the snow! Keep up the good work on all fronts. PS Kevin in your support section is 5 star x
Just bought one today, test fired it this evening and was pretty impressed. Very easy to use, lights fast and gets hot quickly. The insulation and heat control are worth it alone, this is a leap beyond the Uuni 3.
I live in Minnesota and we grill in the winter all the time....I was wondering if this thing would still work for pizzas 🍕 out here.....thx for the video.
Jeez you must be so used to the cold there! I’d have a thick bobble hat on covering my ears and a scarf ! Haha I will be purchasing the uuni very shortly after we have moved house in a couple of months now! Can’t wait!
Can you cook two 11" pizzas in the Uuni Pro at the same time? Would love to see a video on that to demonstrate the capabilities of the Uuni Pro if possible.
The Pro surface area is 17.7" x 17.7" and we would normally cook the one 16" pizza at a time, however, we did just cook two calzones at the same time! You can find the video on our TH-cam channel. Let us know if you have any specific requests! - Lucinda
We bought Ooni pro a week ago and made Woodfired sourdough pizzas and baked a bread in tin with the residual heat which was constant throughout at 250°C and even after that the heat remained till all the coal became ash during the night in open. Melbourne nights are always cold in summer. I preferred pro over Karu 16 as it’s door is easily separated during the cooking process and it’s lot cheaper than Karu 16. Hopefully, I shall be able to get more out of it in coming time. I think I have to prepare a baffle plate to smother the fire otherwise it consumed all the coals after I finished baking bread. Getting used to it, slowly, but I believe I did the right thing in buying pro oven even when Ooni has discontinued it’s sale.
Wow. This is amazing. How hot id the surface of the oven and the chimney? We think about placing it under a plastic roof of our terrace. If the surface or the chimney gets to hot we are of course able to rebuild things ;)
Hey Philipp! If you wish to use an Ooni oven under a outdoor roof, we recommend leaving as much clearance as possible - at least one metre above the chimney! So pleased to hear you want to join the Ooni Community!
I love my uuni pro but I am still not sure what the optimal temperature of the floor of the oven needs to be to get a nice crispy base - I find that the top cooks beautifully but the bottom is lightly toasted not crisp: I have referred to the FAQ and lots of on line suggestion. But can’t nail it?
Wow, Uuni Pro 500 deg c for 25 minutes and there is unmelted snow underneath. Must be insulated pretty well. I shouldn't be afraid to put on a table with a plastic top when I get mine.
Hoping to have some more news on that later this month. We're waiting for a new custom part to be certified.. but it is happening and we'll update everyone in due course. //kristian
There's no priority really, as we want all countries to be completed as quickly as possible. I'm actually the Aussie of the team and I'm always looking out ;) If you'd like to contact support@uuni.net we'll notify you as soon as there is an update! - Lucinda
B Scooter hey, this one right here: Uuni Pro you see in the above video runs with wood, charcoal or with the optional pellet and gas burners (gas burner available in UK/DE, coming to USA soon!)
Hello! It's only Uuni 3 and Uuni Pro at the moment. If you have any feedback, we'd love to hear from you! Get in touch via support@uuni.net any time :) - Lucinda
I've done everything from these 16" pizzas to slow roasted prime ribs. Because you can comfortable run the Pro at anything from 225˚F to 900˚F+ it's really just up to you what you want to make with it. You can also use a combination of charcoal and a little bit of wood to use it as a smoker. //kristian
Kristian, I have a Pro coming soon. This is the first I've seen a post saying it can be used to slow roast. I guess it makes sense if you use less fuel the temp will drop. Will you or do you have a video showing a lower temp slow cook?
Seezor Hey, yes we’ll make videos for that too. Can’t promise yet when but we’ve got a full-time photo/videographer starting soon so we’ll be producing a lot more content!
Wow, you’re in Scotland! Always assumed you were coming to us from Norway or similar. That’s 😎. Can an Uuni be left out in wet weather without it rusting? Also shows how good the insulation must be that snow underneath didn’t melt.
SMP tv :) Thank you, yes we’re very much a global company HQ’d in Scotland. We do also have a Nordic connection as I’m from Finland originally. ^kristian
Gave them a really quick wipe before the 20 min mark with the glove only at the front. Note how the initial bit of soot actually burns off at the back where the stone are at temperature. //kristian
I burnt my first pizza since I let the floor get too hot and it’s left a lot of burns flour on the floor of the oven. After ten minutes or so it had all burnt off and left only a little bit of ash behind.
Pizza looks great, is this the standard dough recipe from your website or is this another recipe? Care to share it in backers percentages to replicate? Looks great!
Mike Stein Thanks Mike :) This was actually a bit more involved dough... 7 day cold prove and then frozen for two months (I keep some dough in the freezer just in case). Thawed overnight before the shoot.. I find frozen dough a little bit harder to work with, still very stretchy but looser and stickier. Hydration is most often 60% when I make dough -kristian
As we transitioned from Uuni to Ooni, some Ooni Pro stones did not have any branding on them. These are the exact same stone and will still create awesome pizzas! - EI
Awesome! We are looking into getting a few Uuni Pros for our cafe. We do food service at small events like music festivals and distillery tastings as well as having a brick and mortar cafe. Having trouble finding reasonable shipping to Alaska. Would maybe be interested in doing some light retail sales as well. Sorry to say your distributor in Alaska is awful and we refuse to do business with them.
Sounds like a great plan! I'm really sorry to hear about your experience, would you like to get in touch with us directly? If you send your contact details to hello@uuni.net we can have a chat and find the most cost effective options for you! - Lucinda
Thank you. We have made contact and are speaking with Maarja. We are very excited to try Uuni Pro. Any ideas on when the LP gas burner will be available in the U.S.?
Hey! I'm originally from Finland, a country known for high-end design, aesthetic and engineering. I've lived in the UK since 2002 when I moved to England to study photography. My wife and I founded the company while we were living in London but moved ourselves, and Ooni of course, to her native Scotland in 2015. Our team is very international. Even in our Broxburn offices we have ~15 nationalities within the team of around 55 people. We also have small offices or team in Bonn, Germany and Austin, Texas. So we're Scottish/British with Finnish roots and very international :)
Great product, been making lots of pizza on the stove top using a frying pan, can't afford the Ooni, so if you're feeling generous, do send one my way ;p
👍 Next time, definitely! I was flying solo today so quite tricky doing everything. Had I not been doing the videoing too, I probably would've baked the pizza little earlier. //Kristian
Such a shame it not insulated properly if it was insulated all the way round he wouldn't even cost that much to do insulation is cheap and it would be an amazing oven
@@Oonihq no all I meant is the outside of it gets very hot you couldn't touch it when you're in use So if it had another layer of insulation or better it would not get hot to the touch like it does
Excellent result. Have the Uuni 3 and couldn't be happier with it. Am just across the water from you in the Glens of Antrim. Glad you're sheltering me from the snow!
Keep up the good work on all fronts.
PS Kevin in your support section is 5 star x
Have been really impressed with mine so far; great pizza and great fun!
My buddy just got one and we used it yesterday...I ordered mine today
Welcome to the Ooni family 🍕❤️ how was it??
@@Oonihq It was great! Of course I'll gain a million pounds but thats ok :)
Just bought one today, test fired it this evening and was pretty impressed. Very easy to use, lights fast and gets hot quickly. The insulation and heat control are worth it alone, this is a leap beyond the Uuni 3.
Just got mine in the mail yesterday! I'm firing her up for the first time tonight. Can't. Freakin'. Wait!
Does anyone know if any cons other than the outside will burn you if you touch it?
It seems flawless
🔥Fantastic 🔥How does it look when it heavily rains , can you use the oven then?
You sure can use your oven in the rain, it takes a bit longer to heat up but it can be done !
YAY! pizza year-round!
I live in Minnesota and we grill in the winter all the time....I was wondering if this thing would still work for pizzas 🍕 out here.....thx for the video.
Awesome! Our pizza ovens definitely work all year round!
Jeez you must be so used to the cold there! I’d have a thick bobble hat on covering my ears and a scarf ! Haha
I will be purchasing the uuni very shortly after we have moved house in a couple of months now!
Can’t wait!
Can you cook two 11" pizzas in the Uuni Pro at the same time? Would love to see a video on that to demonstrate the capabilities of the Uuni Pro if possible.
The Pro surface area is 17.7" x 17.7" and we would normally cook the one 16" pizza at a time, however, we did just cook two calzones at the same time! You can find the video on our TH-cam channel. Let us know if you have any specific requests! - Lucinda
We bought Ooni pro a week ago and made Woodfired sourdough pizzas and baked a bread in tin with the residual heat which was constant throughout at 250°C and even after that the heat remained till all the coal became ash during the night in open. Melbourne nights are always cold in summer. I preferred pro over Karu 16 as it’s door is easily separated during the cooking process and it’s lot cheaper than Karu 16.
Hopefully, I shall be able to get more out of it in coming time.
I think I have to prepare a baffle plate to smother the fire otherwise it consumed all the coals after I finished baking bread.
Getting used to it, slowly, but I believe I did the right thing in buying pro oven even when Ooni has discontinued it’s sale.
what's the oven wall construction regarding insulation / thermal mass?
Hello James 🍕 please check this page here ooni.com/products/ooni-pro 🤗
Hi, Whats happening with "UUNI", its a copy or what? Thank u
:) we used to be called Uuni but changed the name to its phonetic pronunciation Ooni a few years ago.
@@kristiantapaninaho9776 ok Kristian! Do you send to the canary islands (spain)? I want to buy the ooni karu with complements. Thank u!
Wow. This is amazing. How hot id the surface of the oven and the chimney?
We think about placing it under a plastic roof of our terrace. If the surface or the chimney gets to hot we are of course able to rebuild things ;)
Hey Philipp! If you wish to use an Ooni oven under a outdoor roof, we recommend leaving as much clearance as possible - at least one metre above the chimney! So pleased to hear you want to join the Ooni Community!
That is so cool. I have got to get one of these!
This thing is amazing
It definitely makes this crazy weather more enjoyable! ;) - Lucinda
Have you expeirience any cracking in the stones when you light it up from frozen?
Hey Chris! Nope, the stones can withstand super high and super low temperatures :) >kb
@@Oonihq great, thanks for the response. Getting my pro delivered tomorrow c:
I love my uuni pro but I am still not sure what the optimal temperature of the floor of the oven needs to be to get a nice crispy base - I find that the top cooks beautifully but the bottom is lightly toasted not crisp: I have referred to the FAQ and lots of on line suggestion. But can’t nail it?
I'd say optimal stone temperature is between 350-400˚C (660-750˚F). Going up to 500˚C (930˚F) here was a bit of an overkill! //kristian
370 - 400 C
Wow, Uuni Pro 500 deg c for 25 minutes and there is unmelted snow underneath. Must be insulated pretty well. I shouldn't be afraid to put on a table with a plastic top when I get mine.
Roy Jackson I would recommend a metal table still. If you want to swap doors where would you put the hot door?
When are we finally going to have the gas burner option available for the UUNI Pro here in the US??
Hoping to have some more news on that later this month. We're waiting for a new custom part to be certified.. but it is happening and we'll update everyone in due course. //kristian
Assuming poor little Australia is quite far down your list, if at all? :D Thanks for the video!
There's no priority really, as we want all countries to be completed as quickly as possible. I'm actually the Aussie of the team and I'm always looking out ;) If you'd like to contact support@uuni.net we'll notify you as soon as there is an update! - Lucinda
Is there a version you can use pieces of wood rather than the pellets?
B Scooter hey, this one right here: Uuni Pro you see in the above video runs with wood, charcoal or with the optional pellet and gas burners (gas burner available in UK/DE, coming to USA soon!)
can we expect smaller oven Uuni 4 with wood/charcoal fuel?
Hello! It's only Uuni 3 and Uuni Pro at the moment. If you have any feedback, we'd love to hear from you! Get in touch via support@uuni.net any time :) - Lucinda
What else can you cook in these. Need to replace the bbq in the summer and wonder if this would be a better idea
I've done everything from these 16" pizzas to slow roasted prime ribs. Because you can comfortable run the Pro at anything from 225˚F to 900˚F+ it's really just up to you what you want to make with it. You can also use a combination of charcoal and a little bit of wood to use it as a smoker. //kristian
Kristian, I have a Pro coming soon. This is the first I've seen a post saying it can be used to slow roast. I guess it makes sense if you use less fuel the temp will drop. Will you or do you have a video showing a lower temp slow cook?
Seezor Hey, yes we’ll make videos for that too. Can’t promise yet when but we’ve got a full-time photo/videographer starting soon so we’ll be producing a lot more content!
We have ooni 3,its the best thing ever.
Wow, you’re in Scotland! Always assumed you were coming to us from Norway or similar. That’s 😎. Can an Uuni be left out in wet weather without it rusting? Also shows how good the insulation must be that snow underneath didn’t melt.
SMP tv :) Thank you, yes we’re very much a global company HQ’d in Scotland. We do also have a Nordic connection as I’m from Finland originally.
^kristian
Just brilliant......just Uuni !!
Thanks Nigel!
stones got swapped or wiped.?? less soot when you put pizza in. impressive from 0 to 500 in less than 30 minutes.
Gave them a really quick wipe before the 20 min mark with the glove only at the front. Note how the initial bit of soot actually burns off at the back where the stone are at temperature. //kristian
I burnt my first pizza since I let the floor get too hot and it’s left a lot of burns flour on the floor of the oven. After ten minutes or so it had all burnt off and left only a little bit of ash behind.
Pizza looks great, is this the standard dough recipe from your website or is this another recipe? Care to share it in backers percentages to replicate? Looks great!
Mike Stein Thanks Mike :) This was actually a bit more involved dough... 7 day cold prove and then frozen for two months (I keep some dough in the freezer just in case). Thawed overnight before the shoot.. I find frozen dough a little bit harder to work with, still very stretchy but looser and stickier. Hydration is most often 60% when I make dough -kristian
Uuni thanks for the reply! Any chance you would share your 7 day cf recipe?
I orderd an ooni pro from amazon, but i dont have that fancy UUNI logos on my bricks! what happened? :( :D
As we transitioned from Uuni to Ooni, some Ooni Pro stones did not have any branding on them. These are the exact same stone and will still create awesome pizzas! - EI
Awesome! We are looking into getting a few Uuni Pros for our cafe. We do food service at small events like music festivals and distillery tastings as well as having a brick and mortar cafe. Having trouble finding reasonable shipping to Alaska. Would maybe be interested in doing some light retail sales as well. Sorry to say your distributor in Alaska is awful and we refuse to do business with them.
Sounds like a great plan! I'm really sorry to hear about your experience, would you like to get in touch with us directly? If you send your contact details to hello@uuni.net we can have a chat and find the most cost effective options for you! - Lucinda
Thank you. We have made contact and are speaking with Maarja. We are very excited to try Uuni Pro. Any ideas on when the LP gas burner will be available in the U.S.?
Stay tuned for more info on that, likely next week //kristian
How long before gas burners are available for the US pros?
Is this a Scottish Italian company?
Hey! I'm originally from Finland, a country known for high-end design, aesthetic and engineering. I've lived in the UK since 2002 when I moved to England to study photography. My wife and I founded the company while we were living in London but moved ourselves, and Ooni of course, to her native Scotland in 2015.
Our team is very international. Even in our Broxburn offices we have ~15 nationalities within the team of around 55 people. We also have small offices or team in Bonn, Germany and Austin, Texas. So we're Scottish/British with Finnish roots and very international :)
Let's have a look at the bottom of it
Great product, been making lots of pizza on the stove top using a frying pan, can't afford the Ooni, so if you're feeling generous, do send one my way ;p
you should've cut into the pizza.... see the inside. Next time :-)
👍 Next time, definitely! I was flying solo today so quite tricky doing everything. Had I not been doing the videoing too, I probably would've baked the pizza little earlier. //Kristian
Such a shame it not insulated properly if it was insulated all the way round he wouldn't even cost that much to do insulation is cheap and it would be an amazing oven
Hi Ian, thanks for your feedback. Ooni Pro is insulated and reaches 932F in just 20 minutes.
@@Oonihq no all I meant is the outside of it gets very hot you couldn't touch it when you're in use
So if it had another layer of insulation or better it would not get hot to the touch like it does
I'm fucking buing this
delicious pizza in just 60 seconds!? with a 500c floor, I bet you the arse of that pizza was burnt!