How to Uuni Like A Pro
The long-awaited and much-anticipated arrival of the all new Uuni 3 is finally here! Reaching temperatures of up to 500°C, the Uuni 3 cooks pizza in just 90 seconds… pretty neat, huh?! Whether you’re hosting parties, romantic dinners in the garden or simply chucking in a pizza for yourself, the outcome will be impressive.
Designed to be the most cost-effective pizza oven around, the Uuni 3 only costs £199!
This article will get you started like a pro and give you some tips on getting the most out of your oven including our favourite pizza dough recipe, getting your Uuni started and maintaining temperature control.
Since we wrote this article, Uuni (or Ooni as it’s now known) have been hard at work increasing the range. Click one below to find out more:
The Low Down
The Uuni 3 has been built with an insulated body that maintains the heat at a more effective rate, keeping the oven hotter for longer. This has been combined with a new wood pellet burner that allows you to have more control over the temperature and speed of cooking. One of the most notable differences aesthetically is the three leg design over the four; offering greater stability on any surface. Now easier to transport than ever, the Uuni 3 has been designed with a new chimney clip that makes dismantling and packing up almost too easy!
Heat up to 500°C heat
Yep, 500°C! That’s a total cooking time of 90 seconds for a 13″ pizza… with the turn around time being so quick, you’ll be whipping out pizza after pizza for your buddies! However, it’s not just limited to pizza – it will cook all types of meat, seafood, vegetables and various bread!
Heated via burning wood pellets which are easily ignited and take just 10 minutes to reach maximum temperature. Energy-dence and very inexpensive, the wood pellets are simply compressed creating an easily lit, high burning fuel.
Crafted from brushed stainless steel that not only looks incredible but is just as durable as it is striking on the eye. Whilst the Uuni 3 may weather and age as you use it, adding charm along the way, it’ll never rust and will perform just as well on the 1st day to the 100th.
• Weight: 13.4 kg / 29.5 lbs. boxed
• Size: 22x36x64 cm / 8.6 x 14.1 x 25.2″ (HxWxL) with legs extended, excluding door handle. Height of Uuni 3 including chimney: 67cm / 25.2”.
• Stone baking board size: 33.7 x 33.7 cm / 13.2 x 13.2″
• Max pizza size: 13”
• Max clearance above stone: 11 cm / 4.3”
• Power: approx. 6 kWh
• Fuel: wood pellets
• Materials: 439 stainless steel, stainless steel rivets, FSC certified wooden handles, cordierite stone baking board.
Review & Guide
One-half of the Bear & Bear founding team, Sam has been putting the Uuni 3 through its paces for the last few months and has come up with a comprehensive guide to using the Uuni 3 like a pro. Whilst he’s made his fair share of rookie mistakes, Sam has been nonstop serving pizzas to friends, family and luckily, the Bear & Bear crew. Here are some of the best Uuni hacks and titbits for you to sink your teeth into.
Like anything there’s a bit of a learning curve, I left the peel in the first time I did it! I also used pellets that weren’t meant for eating, so it was a bit smoky… there’s also the tendency to walk off and get a wine refill while there’s a pizza’s in the oven forgetting I have 30 seconds before I need to rotate, but it’s getting much better.
Putting it together is simple. One thing I’ve forgotten to do a couple of times is slide in the pizza stone onto its steel support – this is a lot harder to do once the oven is at 500 degrees! And without it, you don’t have an angle to pick up your cooked pizza to get it out. Lighting it takes a bit of practice and is best done by putting some pellets in the lighting tray and burning them with a blowtorch (similar to that of what you would use for a creme brulee), putting the tray back into the oven and adding more pellets in the hopper and then using the blowtorch to fire them up more via the little hole in the side. I also only recently realised that the Uuni gets hotter faster if you leave the lid off the hopper.
Making pizza dough is really fun, and we take it quite seriously using proper yeast from an artisan bakery which is about 50p! You need to dissolve it in water:
Use type 45 flour
For 600g of flour
20g of yeast
330ml of warm water (1/3 boiling, 2/3 cold)
20g olive oil
Melt the yeast into the water and make sure it’s dissolved. Whisk until it is at a paste like texture and super sticky, then take it out of the whisking bowl and place it in a bigger bowl with a wet clothe over it to let it rise for a couple of hours in a warm space.
For the sauce – chop up an onion finely, fry over a very low heat until it’s really soft (but not burning), then add tinned tomatoes (or fresh ones that have had their skins peeled off using boiling water) and garlic. Cook the sauce down for 45 minutes adding water if required.
Once you’re set, split the dough into balls – you should get around 6 pizzas from 600g. Put some flour down onto the peel and place your ball of dough, put some more flour ontop and using your hands to spread out your base.
Once I’ve got my toppings on and just before I put it into the Uuni I normally use a spatula to free up the base a bit so it slips more easily off the peel and into the oven. Don’t wander off! You’ll need to be there in 30 seconds to rotate your pizza! Rotate until it’s all cooked and then serve up to cheers and a round of applause. You are the pizza master!
Add more pellets so you don’t lose the heat you’ve built up, and get cracking onto the next pizza!