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Found 7 results

  1. all the pizza talk around the forum has grabbed me hook, line & sinker. i checked into the blackstone pizza oven that many folks on here have & love but at the end of the day my interest seems to lie in combustion method other than propane (or strictly propane). I've done some checking into the Uuni and am intrigued. they have a larger model in the works that will be available end of summer & i'm seriously considering. anyone have/try one? https://www.amazon.com/Uuni-Wood-Fired-Stone-Baking-Board/dp/B01E6XWUIQ/ref=sr_1_2?ie=UTF8&qid=1493219929&sr=8-2&keywords=uuni+3
  2. not sure where exactly to post but here is a bacon pizza i made on the Uuni Pro
  3. Made kind of a white pie tonight.... no tomato sauce.. just evoo, mozz, parm, garlic, onions, and roma tomato slices with a dash of italian seasoning blend... I lost a tomato on this one when I launched it. When you don't have a sauce on the crust, the cheese and toppings don't have anything to hold onto while you are launching the pizza from the peel... lol
  4. I am really impressed with this pizza oven. This video doesn't do it justice because I need to hone MY technique just a little to make some great lookin' pizzas with it.
  5. These were perfect. After my first experience last week I had a chance to hone the technique on the Uuni 3 pizza oven tonight and had near perfect results.....
  6. I am gonna be getting one of these Uuni 3 pizza ovens here at the Man Cave. I was skeptical about these ovens until I saw some video content on how they operate and how well they appear to make pizzas. This is a wood fired (pellet fuel) pizza oven that is fully capable of Neapolitan pizza temperatures. I will be doing a video review/demo and some various pizza cooks on it as well. I am curious if this oven is capable of 500-600 degree operations and how easy it is to control temps below Neapolitan range.... More to come....
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