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[Canadian John]

 Does anyone have one or know of someone that does?  It looks interesting; 900º temperature and no electricity. Appears to have a rocket stove concept..Stainless construction as well..

[Bar-B-Lew]

I vaguely remember this being posted on PH.

[Bentley]

I think very highly of this site and this Cook!  Only reason I am adding this link!

UUNI Pro Quad Fuel Pizza oven.

[scooter]

I bought one (Uuni 3) in September this year. It took quite a few sacrificed pizzas to get the feel for it. Following the cooking directions for its use produced burned pizzas. I found cooking pizzas at 900F and in under 60 seconds was problematic. I prefer cooking them at a lower temp like 700-800F range and cooking them for about 2 minutes at a lower temp instead of 1 minute at scorching temps produced better tasting and less charred pizzas than following their instructions of keep the hopper topped off throughout the cooking session.
Here's what I found works best for me:
1) Fill the pellet tray and light
2) When pellet tray is burned about half empty I fill the hopper to the top
3) Let the hopper burn and empty out. Sometimes I fill it up again and let it all burn out. This causes any deposits on the stone to get completely removed.
4) Once the hopper is empty I let all the pellets burn down to just glowing coals.  Add 4-6 pellets at a time to the embers every minute or so to keep a steady temp going across the pizzas 
5) Using an infrared thermometer monitor the stone until it cools down into the 700-800F range. 
6) Once it's under 800 I Add the first pizza to the oven and turn every 30 seconds. Sometimes I turn it 3 times, sometimes it takes 4 turns.

I always make 2 pizzas (one for Mrs scooter and one for me) and have them both ready to go. As soon as the first is out the second pizza goes in so they'll be done within 2 minutes of each other and can be eaten together.

[Canadian John]

I bought one (Uuni 3) in September this year. It took quite a few sacrificed pizzas to get the feel for it. Following the cooking directions for its use produced burned pizzas. I found cooking pizzas at 900F and in under 60 seconds was problematic. I prefer cooking them at a lower temp like 700-800F range and cooking them for about 2 minutes at a lower temp instead of 1 minute at scorching temps produced better tasting and less charred pizzas than following their instructions of keep the hopper topped off throughout the cooking session.
Here's what I found works best for me:
1) Fill the pellet tray and light
2) When pellet tray is burned about half empty I fill the hopper to the top
3) Let the hopper burn and empty out. Sometimes I fill it up again and let it all burn out. This causes any deposits on the stone to get completely removed.
4) Once the hopper is empty I let all the pellets burn down to just glowing coals.  Add 4-6 pellets at a time to the embers every minute or so to keep a steady temp going across the pizzas 
5) Using an infrared thermometer monitor the stone until it cools down into the 700-800F range. 
6) Once it's under 800 I Add the first pizza to the oven and turn every 30 seconds. Sometimes I turn it 3 times, sometimes it takes 4 turns.

I always make 2 pizzas (one for Mrs scooter and one for me) and have them both ready to go. As soon as the first is out the second pizza goes in so they'll be done within 2 minutes of each other and can be eaten together.

That is excellent information. Thank you.

[scooter]

Here's some more, Since I make two pizzas I have two wooden 12" peels that I use to transport the pizzas from the kitchen to the uuni and back. Once the pizza is in the uuni I switch to using the metal peel that comes with the uuni to pull the pizza out and spin it then back in. When done cooking the metal peel is used to remove it from the uuni and placed back on the wooden peel to transport back to the kitchen to rest. Just seems to work best to keep the metal peel out by the uuni at all times while cooking to rotate and remove after done cooking.

[cookingjnj]

I might need a new toy!

[Chris__M]

A friend of mine has one, although is might be the Uuni2. The year before last, a crowd of us went on a cottage holiday together, and many nights we were fed by my Davy Crockett. This friend was not with us, but staying nearby with his wife, so they came over to socialise a couple of nights. The first night I did BBQ, and he suggested he'd bring over his Uuni the next evening.

He arrived with the Uuni and a box full of pre-risen pizza dough balls.

There were nine of us, and it seemed at one point that he was dressing and cooking them faster than we could eat. It was impressive.

[Saddleman]

 Receive one for Christmas and I have darkened four pizzas ,  did two ribeyes steaks with the cast-iron pan that came with the Uuni  as an accessory. I believe scooter has the right take for cooking with this Uuni.

[Bentley]

I like 00 too, nothing like it and I like a very crisp pie, but I will still take a 4-5 minute pie...700° is fine for my likes...

[Saddleman]

If I didn’t have a black stone pizza cooker I’d get an uuni. Great idea and from all accounts works great. If you are really pushing the temp envelope, get OO caputo flour. It’s made for high heat, 45-75 second cooks. 

After cooking a hundred (?) pies or so, I’ve come to find that for my skill level and dough technique, I do better around the 90-120 second range


Sent from my iPhone using Tapatalk Pro

I remember seeing a pizza dough made from plain yogurt flour I believe salt. But I can’t remember the quantities, I think I saw it on the PH site. If anyone can remember and post that that would be great. Keep smokin Dan

[Bentley]

Am I seeing this correctly?  Flour made from plain yogurt?  Or a dough that uses flour and yogurt?

[scooter]

When I purchased my Uuni I bought a 2.2lb bag of Caputo Tipo 00 flour. We've found that the premade dough from Trader Joes works very well and at $1.19 for enough dough to make two 12" pizzas it's a bargain with less time and fuss. They carry, plain, herb, and whole wheat dough balls. We always go for the whole wheat.

[Bentley]

I have used Trader Joes also and it is very good!

[LowSlowJoe]

shaking my head...      Not sure if I love it or hate it... I guess I wouldn't now for sure unless I had one and used it for a bit..

 But I sure as heck wish someone would make something with full blown pellet grill firepot and such... not to mention having some stone on the top , bottom, even sides...   Part of me just can't help but think without having some mass at the top, and more ability to fine tune the flames and such, it's just going to be like fiddling and fiddling to get the right temperature and timing down to make consistently good pizza in something like that....

  But then, since I've only rarely fiddled with cooking pizza in anything that could go above 700F I'm by no means a expert... but I just know, it's tricky when trying to cook a pizza in under 5 minutes... I would have to think that having a consistent and temperature that can be dialed in very easily regardless of ambient conditions, would be very important... I'm unclear how one could do this with a Uni