Uuni

Uuni:

How did I end up with an Uuni pizza oven?

When I bought my Weber gear I tried to do pizzas on a pizza stone in the grill and whilst it was OK, it was never a great pizza. I went on to buy the Weber pizza oven attachment which was better but it took an incredible amount of effort to get it hot enough, burnt a lot of fuel, took ages to cook each pizza and didn’t cook the top or crust the sides properly.

I was playing with the idea of buying a proper Italian pizza oven when I noticed Uuni on Kickstarter. It looked cool and quite different, they had some great pictures of pizzas but I wasn’t convinced it could be as easy as they said it was. Gradually, more and more folk in the BBQ community were buying Uuni pizza ovens and raving about how easy they were to light, use and cook with but posting pictures of awesome looking pizzas. I placed my order! (It is as easy as they say it is.)


Lighting the fire

Pizza Dough

Rolling the Dough

Pizza Sauce

Making the Pizza

Cooking the Pizza

Conclusion


Lighting the fire:

It’s very easy to light the Uuni, but it’s taken me a while to master a technique which now appears to be fail-safe.

Start off by raising the hopper to the highest point. The hopper controls the temperature and the lowest setting appears to be the hottest.

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Take the pellet crate out and put 2 large fistfuls of pellets in.

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Put the pellet crate back in part way and slot in a “Flamer” firelighter before pushing the crate all the way in.

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Make sure the hopper handle is facing inwards away from the fire and make sure the pellet scoop is in the hopper. The Uuni works on convection so you need the scoop in and the front door shut.

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I light the flamer with one of the long nosed fire lighters. You can use a blowtorch to light it but I find it harder to get the fire going. With the flamers it’s a quick light and walk away.

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The flamer will get to work quickly.

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You will see a bit of smoke as the pellets get going.

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After 3 minutes I drop the hopper 1 level. Lately I have just been dropping it right down to the bottom at this point but gradual changes work. Stick another handful of pellets down the hopper.

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After another 3 minutes drop the hopper to the bottom notch and fill it with pellets up to the top of the collar (the bit that sticks out above the top notch below).

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The fire will be well under way now.

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After about 10 minutes from lighting the flamer the fire should be raging and the stone should be above 500C. I use this IR Thermometer from Amazon, only £19. Make sure you get one that goes above 500C, this one goes to 750C. If your stone isn’t at 500C close the door and leave it for a bit. Make sure the pellets are topped up above the collar.

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Gratuitous arty fire shot!

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Gratuitous arty smoke shot!

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When the fire is well underway and you are at temperature, you will hear the flames roaring inside the oven.

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Be careful when you open the door as the flames roll all the way up to the front!

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You are now good to go!

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Pizza Dough:

I have tried a lot of pizza doughs over the years and I tried a few of them with the Uuni; but the best recipe I have found so far is from Uuni themselves.

You can make the dough on the day but the taste and flexibility of the dough does improve if you leave it a couple of days. It’s hard to be so organised though and if you are in a rush making the dough on the day is fine. I use our Kitchenaid with a dough hook to knead the dough, makes it even easier!

Early on I was using 00 flour from the supermarket, dried yeast in a pot from the supermarket and I was rolling the dough with a rolling pin. Through trial and error, practice and tears, I have found the best results come from:

  • Molino Grassi 00 flour – I tested this as the first change to our process and the difference in the dough was unbelievable. Lighter, more flexible and the crust on the edge formed far easier. I got it from Amazon, 10KG for £10.
  • Saf-Levure yeast – I tried this instead of supermarket yeast and the smell of the dough was very different, it had a smell that reminded me of fresh bread in a bakers. The dough rose better, was more flexible and crispier. £6 for a big pot on Amazon.

You can get fresh yeast from the supermarket, just go up to the bakers bit and ask them. I have tried it once and didn’t get as good results as I did with the Saf-Levure. I will try it again but it’s handy having a big pot to one side.

I have also tried premium British 00 flour and not had results close to the Molino Grassi flour. This flour has a high gluten level which helps create more bubbles in the pizza dough. 

Update 26/08/17: On the last run the dough didn’t rise much and I blamed it on the supermarket yeast we had used. But this time round my wife checked the temperature of the water before she put the yeast in and it was 46 degrees Celsius. Looking online the optimum temperature range for yeast fermentation is 27c to 38c. We added more cold water and got it down to 36c, this time the dough rose much better so maybe 46c is too hot for the yeast.

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Rolling the Dough:

To start with we were rolling the dough with a rolling pin but we weren’t getting much of a raised crust round the edge of the pizza. I watched a few videos online and started stretching the dough by hand just by spinning it round with one hand and squeezing it with the other. This became a lot easier when we started using the Molino Grassi flour as the dough was far more flexible so easier to work with.

Sometimes you get an odd batch of dough that doesn’t want to behave. You can use a rolling pin but it might affect the crust so I have rolled a glass in the middle before as you can roll out the dough and avoid the edges.

At one point I did test using the rolling pin then folding the edges of the dough back in to create a sausage but it didn’t really work!

If you want a raised crust stretch the dough by hand. To stop it sticking keep dusting it with plenty of flour and before you put it down make sure the base is dusted. I don’t put it on the peel and build the pizza until the last possible moment as any heat in the base could cause it to stick to the peel.

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Pizza Sauce:

Again, I have tried a lot of pizza sauces over the years but my favourite is this one by Kenji.

The tomatoes I use are Lupetta San Marzano plum tomatoes D.O.P – I got a 12 pack from Amazon with the flour and yeast for £16. It’s out of stock at the moment but they do have 4 packs.

I have tried British tomatoes but the results weren’t quite as good. Plum tomatoes are better than chopped as the chopped can be firmer. When we don’t have tomatoes we have used jars of passata which, whilst not as good as the tinned tomatoes, still turn out a nice sauce.

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Making the pizza:

Best advice here – keep it simple.

In an ideal world if you have 2 peels you make it on one then slide the other one underneath which helps make sure it will slide into the pizza oven to cook. As you work with the dough and move it about make sure to keep dusting it with flour. Don’t put it on a hot peel as it will stick and don’t over sauce as that can cause it to stick.

If it does stick, try and get another peel (or spatula / fish slice) underneath to raise it so you can chuck some flour underneath.

Spread the pizza sauce thinly round the base leaving a rim round the edge, then place your toppings on. If you put loads of stuff on the pizza it won’t cook properly. I tend to try and keep it down to 4 slices of meat as you get a well cooked top.

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Cooking the pizza:

Check the temperature of the stone. If it’s 500c or above slide the pizza in. Aim for the centre of the stone. Mine is the Uuni 2s so you can catch your pizza on the flames at the back and burn it so the centre is best.

For some reason it took me a long time to learn you don’t need to take the whole door off to put stuff in / take it out. You just pivot the door up on it’s latch!

Now, this thing burns hot and it will cremate your pizza if you aren’t careful. My method, which does sound mad, is as follows:

  • Count to 40 – take pizza out, spin it 180 degrees and back in.
  • Count to 30 – take pizza out, spin it 90 degrees and back in.
  • Count to 30 – take pizza out, spin it 180 degrees and back in.
  • Check pizza for any bits that need a bit extra. Usually a maximum count of 10 here or it will burn.
  • Should be under 2 minutes all in.

When the pizza is ready, put another fistful of pellets in the hopper then go and make the next pizza. The time it takes to make the next pizza is usually long enough for the Uuni to get back up to temperature. Check it’s 500C or above before trying to cook the next pizza.

Enjoy!

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Conclusion:

The Uuni pizza oven is an absolute steal at £200. The quality of the pizza you can get out of it is frankly unbelievable. It takes a bit of practice but hopefully my notes will help. I haven’t settled on any of my techniques yet and would love to hear any tips from other Uuni users that might help me improve my pizzas further – comment below or message me on Twitter.

You aren’t just restricted to pizzas either, I have done flatbreads on the Uuni and Marcus has cooked steak on his. I really want some of the sizzler dishes so I can start cooking some different stuff in there.

Below are some of my favourite cooks on the Uuni to date.  I am by no means an expert and there is still room for improvement but I will create a post on my blog showing the progress from the first pizza to where I am now as it’s quite an improvement.

uuni pizza

uuni pizza

uuni pizza

uuni pizza

uuni pizza

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