The Uuni manual says that cooking in wind maybe more difficult, I believe they are correct. No choice, as everyone was invited and it had to be done. They say if you have to, turn the oven so it is perpendicular to the wind, but it seemed the wind was swirling on the patio. It also says that the oven may need some recovery time between pies, I failed to remember that between pies 2 and 3 and I believe they suffered. Done, but tops cooked more then bottom. The family was kind in their comments, but the only one that cam out like a Neapolitan was the 1st. You need to figure about 5 minutes and a pellet top up between each pie!
I did cook my pie at the very end, the unit was dying down and it was in for about 10 minutes, it was the best of the 5 to me. I have come to understand I like a 00 yeast dough that take about 10-12 minutes to cook on about 450-500°. That cook at least gave me hope I may be able to cook a calzone in it Weds. Personally I feel the unit is to hot on top, it needs more heat underneath and less on top. Maybe with several day of trial and error, one might be able to accomplish that. Maybe the new owner will! And if they do, maybe they will share that knowledge in this thread when it is opened up!
I will be the 1st to say that the unit works the way it is "advertised". You can cook a very hot Neapolitan style pizza in it. But it, how should I say...It is just to much work for me. It is one thing to build a fire in a pizza oven and have to tend it every hour or even every 45 minutes, it is another to have to worry about pellets literally every 5 minutes. I would just prefer it be heated with gas or electricity and I can concentrate on cooking the pies. Or get and auger, pellet hopper and thermostat on the unit. $$$$, yeah, I know.
There is not a lot more to say about this regarding pizzas, if you have question of me, please ask in the discussion thread. We will now more on to other types of cooks!
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Topic: Uuni 3 Pellet Fired Pizza Oven Member Funded Product Review (Read 23879 times)