Uuni Pizza Oven arrived

[smokendevo]

Well I had the day off today and managed to put together the Uuni pizza oven. Very easy as muebe stated in his review. There is not much I can add to his review other than the front door seems kind of cheap but works.
So here is the weather I was dealing with at the time of testing this out. Not sure how outside temps play into the pizza oven cook. Might need to have it warm up longer as Mike is down in sunny California I believe.
 Here is the temp today.


So I made my dough out of some sweet bread starter that a member from bradleys site sent me. Thanks Sonny I am still making bread from it.
I used a pizza pan I had to form my pizza crust dough. Much easier that trying to toss it in the air 


To that I added shredded cheese, red onions, tomatoes, mushrooms, bacon, summer sausage, pepperoni, black olives and shrimp.


Got the oven together and raised it from my glass patio table as I did not know how hot it would get on the bottom.


Getting it fired up



Waited about 15 minutes to cook the pizza. As with any new cooker there is a learning experience. One thing I learned is don't use a pizza pan in the oven. The crust will not cook as fast as the toppings 





 
 

[drholly]

I don't know about the crust - and trust your observations. But, the toppings sure do look good!

[sliding_billy]

Looks pretty good from here.

[Keymaster]

Looks like a new fun Toy!!!

[muebe]

Your first pizza looks much better than mine did

I think the only way you could use a pan is partially cooking the crust with no toppings for a couple minutes. Then flip the crust, top, and finish cooking like pz does in his home oven.

Or pre-heat the pan

[hikerman]

Maybe a perforated pan would work. Holes would allow heat underneath. 

[smokendevo]

Thanks Mike, to bad winter is setting in around here. It makes it kind of challenging to say the least.

[Northshore]

Looks good, may have to think about adding that to the tool kit. 

[sparky]

looks good from here.   

[pz]

muebe offers good advice - we always prefer to cook directly on the floor of the wood fired oven (that is the norm), and inside either on a preheated stone in the oven, or partially cook/flip/load and finish.  Funny thing is that one of my favorite methods is to cook directly on the grill of our gas cooker because it gives a fantastic crust while being super fast after work.

I'll probably purchase a Uuni before next summer, and might consider lining the bottom with cut stone (square) to cover the surface.

I have to say, for your first pie in the oven, it looks very good!

[CDN Smoker]

I have a http://bakingsteel.com/shop/baking-steel/ but it needs a long time to heat up so I'm not sure how it will work in this oven.

For us northern folks it would need insulation type package, not real hard to get done.

On my wish list sometime down the road.

Thanks for your post

[Chili Head]

I'm loving the looks of those charred tasty bits on top!

[HighOnSmoke]

That looks real tasty to me!

[muebe]

The bottom of the oven gets really hot by design. The heated air travels between the double wall floor through vent holes at the front interior of the oven and then exit holes at the bottom exterior on the opposite side.

This creates a very hot surface to cook your pizzas directly on. IMHO it is just like baking on a pre-heated baking steel.

A pizza usually takes me around 4 minutes to cook. This oven cooks from the top and bottom. The pizzas do need to be rotated halfway through the cook.

[deestafford]

I see one of those in my daughter and son in law's future.  Dee