Uuni 2 Wood Fired Oven

This oven is fueled by wood pellets and wood pellets seem to be the only thing that works with this oven. Wood chips burn to fast and don't heat the oven well and chunks of wood die out with in minutes.

Pre heat time was about 25 minutes and the oven reached 749 degrees with the baking aluminum sheet(similar to a baking steel) reaching 694 degrees.

At those temps I felt my pizza was ready to go in.

I checked my pizza every 30 seconds or so which is a good time to see if it's ready to turn or to get an idea of when to turn. Unfortunately, you can't see your pizza cook with this oven. It loses heat rapidly with out the door on.

After about 2 minutes of cooking along with the turning of the pizza, the top was perfectly done. It does an amazing job. Unfortunately, this wasn't the case for the bottom of the pie. It was well underdone.

I had an idea before even considering buying this oven that the bottom was gonna be an issue. Aluminum loses heat very rapidly which is exactly what happened. Thankfully, my cousin does masonry so he is doing me the favor of cutting a baking stone to the size of the deck of my oven. This I think should do the trick. I will update on how that works on here soon.

Overall, its a brilliant little oven. It can't at all compete with the likes of big brick wood fired ovens but its a really good starting point for working with very high heat and with fire. I recommend it.

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Nicolas Rodriguez
posted over 4 years ago

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Thanks for the detailed writeup. So I read your post thoroughly. But also, I skimmed through the pics first. At first glance it's a perfect looking pie. But, the bottom heat doesn't match the top.

After viewing the pics, it sounds like you also have the same take. And, you also have the right workaround in mind! You basically need something with a little more thermal mass. A custom cut stone or steel will do just fine.

Thanks again for sharing Nicolas!

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Raj Irukulla admin
posted over 4 years ago

Hi Nicolas, I'm currently planning on buying an Uuni and found your posts to be very helpful and informative!

I was just wandering if you think that an Uuni could be used for commercial use, as I'm very interested in opening a small pop up pizza shop using one (if possible). Would love to know what you think, and wether you have additional inputs in utilising the Uuni.

Wisnu N.
posted over 4 years ago

Hi Wisnu,

There is a guy in the UK who actually has an uuni 2 on a bike and goes around selling pies throughout London. The bike is obviously just a prop but I thought it was a neat concept. (thepizzabike.co.uk)
If you would use this in a commercial setting, you would be very limited and you would have to make a lot of modifications to the oven. Not impossible at all, but I don't think this oven was made for commercial purposes. You get a 10" pie out of it at best and it takes a lot of practice to know when to turn your pie since you can't see it. Workflow would also be something to consider around this oven. It also runs through wood pebbles pretty fast. Hope this helps.

- Nicolas   over 4 years ago

Consider the Blackstone or 2Stone if you want something semi-commercial.

- Raj   over 4 years ago

Hi Wisnu,

I don't have one, but based on what's mentioned in Nicolas's review, it'll be very hard to get that working in a commercial setting. The two biggest drawbacks are that it can only fit one (small-ish) pizza at a time and you can't see the pizza while it's cooking.


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Raj Irukulla admin
posted over 4 years ago

Totally agree with Raj here regarding the commercial settings and drawbacks.

One thing you could do, perhaps, is to get a custom-cut kiln shelf and put it in place of the aluminum deck. But like Raj already suggested, I'd go with a 2Stone or Blackstone which is basically a knock-off of the 2Stone.

I think Willard, owner of the 2Stone company, sold some of his designs to Blackstone, if I'm not mistaken.

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Mike K.
posted over 4 years ago

Hey all:

I have the latest version, Uuni 2s. It has a stone in the bottom and I can tell you that it delivers in term of the doneness of the bottom. I plan to make about 20 pizza this weekend so if I remember to take pics I'll post them after.

Todd Milbury
posted over 3 years ago

Here are some shots of pizza I made this weekend with the Uuni 2S.

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Todd Milbury
posted over 3 years ago

Todd, these look amazing! Are you pretty happy with the oven?

- Raj   over 3 years ago

It's a great oven. I'm thrilled.
There are trade-offs to a full size oven, but that's kind of the whole point. It's cheaper, faster and easier in many (but not all) aspects.
One important trade off, that you simply need to learn to manage, is that a full size oven has better 'heat mass', that is, retention. So, keeping an eye on the Uuni burn rate is important.

Here's a tip for those trying to manage the heat...read carefully and you'll understand.

The pellet hopper that holds the wood pellets is wider than the feed tube.
As the original pellet mass burns and are replenished by the feed tube, the amount of pellets in the hopper will not be spread out as wide as they once were. This directly impacts the level of heat that will be generated. I simply give the back of the hopper a few light shakes with a pair of metal tongs. Don't touch the hopper with bare hands! That sucker is hot!
The benefit from this is that the pellets will spread out, providing a better base of heat.
This also means you'll then need to check the feeder tube to see if it needs to be replenished as more pellets would have fallen down.

The Uuni requires a bit of finesse and attention to its nuances, but that's part of the fun of using it. I've made about 40 pizzas in it so far.

Todd Milbury
posted over 3 years ago

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