|Item Weight||28.4 pounds|
|Product Dimensions||23 x 17 x 28 inches|
|Item model number||uuni3|
|Style||Portable wood pellet pizza oven|
|Power Source||Fuel Powered|
|Item Package Quantity||1|
|Included Components||Uuni oven, Fire Stone and Pizza Peel|
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Uuni 3 Portable Wood Pellet Pizza Oven W/ Stone and Peel, Stainless Steel
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- NEW model Uuni 3 wood-fired oven capable of 932°F
- Heats up in just 10 minutes and cooks a pizza in 60 seconds
- The definitive tool for your garden or outdoor kitchen
- Powered by wood pellets
- Buy directly from us at Uuni, the official manufacturer
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Uuni 3 is the definitive tool for your garden or outdoor kitchen. It’s designed specifically to take the cost, bulk and hassle out of using a wood-fired oven. An evolution of the highly acclaimed Uuni 2S, Uuni 3 reaches 932°F in just 10 minutes and can cook an authentic wood-fired pizza in an incredible 60 seconds. The patent-pending oven runs on wood pellets which are very energy-dense and inexpensive. What’s new in Uuni 3? • Insulated body - for maintaining heat efficiency • New Wood Pellet Burner - enabling better temperature control and consistent cooking • 3 legs instead of 4 - making Uuni even more stable on any surface. • New chimney clip - the addition of this mechanism makes it easier than ever to pack up and move, whether heading to the hills or hitting the beach. Extreme 500°C heat Uuni 3 gets up to 932°F which enables you to cook food really fast. You can make a wood-fired pizza in just 60 seconds! Not just for pizza; Uuni 3 is great for all types of meat, seafood, vegetables, flatbread - ideal for any food that enjoys short cooking times. Wood-fired Uuni is powered by wood pellets which are very energy-dense and cheap; they’re like regular wood except compressed. No additives, no hidden extras. Just wood. The pellets ignite easily & Uuni takes just 10 minutes to heat up, from cold to 932°F. Lasts a lifetime Uuni is made of beautiful brushed stainless steel. It weathers and ages as you use it, but it doesn’t rust and just keeps on performing. It’ll make for a key feature in your outdoor kitchen or barbecue area. Entertainment Because of the ease and speed-of-use, Uuni is fantastic for entertaining friends or family. Get the gang together to make their own pizzas and then wood-fire them to perfection in front of their eyes. Responsibly Sourced All Uuni products that contain wood have been responsibly sourced and we even plant a tree for every Uuni 3 + bag of pellets sold! Read more about the Uuni sustainability project here. Award Winning 2017 Vesta Award Winner 2017 RHS Chelsea Flower Show Finalist (judging to take place May 2017) Technical specification: • 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. • Uuni 3 is compatible with the forthcoming Gas Burner (As too is Uuni 2S) What's in the box: • Uuni 3 wood-fired oven • Wood Pellet Burner • Cordierite stone baking board • Pizza peel • Manual and safety instructions Please note: wood pellets are sold separately.
Top customer reviews
Improvements and Upgrades from previous model:
-Insulated main body to help reflect more heat back to the pizza and stone. I'm not sure if it's air gap insulation or they actually have some ceramic insulation between stainless steel layers, but based upon my previous review and modifications I made public on Amazon for the 2S model, I feel they listened and I'm happy to hear that!
-Improved pellet hopper and combustion chamber. They moved it further back and modified the air flow a bit.
-Flame deflector. This simple improvement helps keep the flames directly off the pizza and moves them to the roof of the oven. This also helps to keep any fly ash off the pizza and stone.
Compared to the Uuni 2S, this 3 model was much faster to setup. One thing I love is their instruction manual used pictures. Yes, all pictures, which means even I can put this thing together! This was a 12 ounce (insert your favorite craft beer here) job, or for those that still use a clock, about 15 minutes. Honestly, I could have done it in 5 minutes but I was doing a lot of inspecting on all the upgrades of this newer model. The legs of the oven come folded under the unit and simply lock out into place. The chimney clasps in to place and has a chimney cap which also doubles as a pellet scoop. There is a flame deflector that sits on the back of the stone and those two pieces slide right into the oven. The oven door handle screws on with supplied hardware and sits on the front of the stove via a clip. The burn chamber slides in the back of the oven and is retained by two bolts that also allow for easy removal if need be (Transporting etc).
Lighting the oven:
Slide out the combustion chamber and fill it level with any cooking wood pellets. I've used Uuni's Oak pellets and also Cookin' Pellets(CookinPellets 40PM Perfect Mix Smoking Pellets) from Amazon. They both work great. Slide the burn chamber back in and light using a blow torch via the small hole on the side of the combustion chamber. I usually keep the torch going for about 10 seconds to make sure they are lit. Then, let them burn for about 5-10 minutes. Here is where I still disagree with Uuni. They suggest that the oven is ready to use in 10 minutes, but unless you have a perfect scenario with weather, I have found that 15 minutes is ideal. Now, I'm not complaining at all about 15 minutes, but I have found that 10 minutes does not get the stone hot enough for a perfect crust. So, after 10 minutes, lift the pellet hopper lid off and fill to the top with pellets. Really, fill it to the top! You'll be surprised that once this oven gets going, it will use a hopper full of pellets every 15 minutes (basically a handful). If you let the supply get down too low, you may lose your flames or you'll start to get poor cooking performance. I don't care for the pellet scoop that much because no matter how careful I am, some pellets always spill over the side. The scoop needs to be narrower or the hopper just a bit larger. If you spill some pellets, DO NOT use your hand to remove them from the oven or you will burn yourself. Instead, blow them off. After 15 minutes of warmup, it's time to cook!
I've tried several pizza dough recipes and even the Uuni instruction manual has one for you to try out. I also use the bulk frozen pizza dough balls from time to time. Generally, I think the fresh dough works the best, but the frozen is nice to have on hand when you just NEED a pizza NOW!. While making your pizzas, less is more! I love supreme pizzas loaded with goodies. However, these ovens don't do well with loaded pizzas. If you have had wood fired pizza from a restaurant before, this is the reason they don't have a lot of toppings. Also, make sure to use flour or my preference; corn meal on the pizza peel. Once you have the corn meal down, put your pizza on the peel. If you can't wiggle it back and forth and have the pizza slide on the peel, stop and fix it now! Otherwise when you try to slide the pizza into the oven, you'll slide out all of the toppings instead! (been there, done that!) Remove the oven door, slide the pizza in and close the door right away. Be sure to keep the door closed while cooking! After 30-45 seconds, use the peel to spin the pizza 180 degrees and then put the door back on for another 45 seconds. It really does take 90 seconds and it should be done and about perfect! Once you remove the pizza, put the door back on for about 30 seconds before adding the next pie. This will heat up the stone again which is also important when making more than one.
Some final thoughts and TIPS:
-Use plenty of corn meal on the peel so the pizza slides around effortlessly
-Keep toppings to a minimum, especially those containing lots of water (vegetables etc)
-Remember to keep the hopper full of pellets
-Keep the oven door on while cooking at all times
-Try to shield the combustion chamber from excessive wind or it will burn the pizza due to the extra air flow
When I was going to build my own basic oven, I was at about $330 in expenses. The downside was that it would be so heavy it could never be moved. For basically the same price, I have the Uuni that comes camping with us and can be moved or put away from the elements after each session. The outside of the oven gets VERY hot. If you have kids around, they really need to be away from the oven and the cook should also be mindful to avoid any burns. What I feel are the cons of the oven are not major issues, mostly some minor annoyances. There is a small learning curve and you should plan on burning or undercooking your first couple of pizzas. However, once you get the process down, it really is a pleasure to cook with. Lastly, I write reviews to help others out so you can make an informed purchase decision. If you found my review helpful, please click the yes button below. Thanks and happy cooking!
1. Get two 12 inch pizza peels, if you don't have them. Wooden for prepping and dropping your pizza in. Thin aluminum with handle for removing and rotating the pizza. I already had a wooden one, and ended getting this Aluminum one from Amazon: American Metalcraft 3512 Pizza Peels, 35" Length x 12" Width, Silver . The long handle gives it an extra security when the oven is hot.
2. Unless you like 8 inch pizzas, don't follow the Uuni recommendations on dough amount. I use 250 grams for a 12 inch pizza, using the New York Times pizza dough recipe from Roberta's.
3. Rotate every 20 seconds. RELIGIOUSLY.
4. Keep that pellet feeder 3/4 full at all times
- Produces excellent crispy, yet soft dough with a great taste only imparted by wood fire
- Pizzas come out FAST, so your pizza won't dehydrate like with many electrical ovens
- Kind of pretty
- There is a very tricky learning curve to this oven. Unless you are a pizza and pizza oven connoisseur, you will have to learn how to use this.
- Lighting the pellets is a different curve on itself. You wonder why they made just the one tiny hole where it is
- The whole thing, even though easy to assemble, is just flaky. Most damning is the flame guard that goes behind the stone. You will be knocking it down when removing or rotating the pizza. Mark my words.
- For an outdoor pizza oven, recommending to remove the stone after every use, it is very inconvenient. There will be soot on you, you will knock down (again) that damning flame guard which for some reason is not bolted to the floor oven
- Cover bag sold through Uuni's website lacks proper dimensions. For you to cover it, you have to yet again disassemble part of it (remove the door, hopper lid and chimney lid)
- The chimney lid, which doubles as a pellet scoop, is incredibly annoying for feeding pellets. You will be dropping a lot of pellets to the floor.
- My door handle burnt on the first use. I contacted Uuni and they do have good customer service that sent me a replacement, but this shouldn't happen. If the oven was designed properly, there wouldn't be a tiny slit between the door handle and the inside of the oven, where the flames can get out and burn your handle because, and I quote the customer service rep: "your Uuni is running too hot"
- The pizza peel that comes with the Uuni is just plain dangerous. Providing a thin metal sheet without any handles, to be inserting into a 900+°F oven is just reckless
- I wouldn't recommend it for multiple pizza production. It requires someone constantly on pizza rotating duty and almost another one refilling the pellet feeder every 5 minutes or so.
Overall, it is a good oven, but for the price, I feel there is just too many tricky things to consider. I am not returning it only because there aren't actually many options out there, but this is an oven in the making. When you purchase this, you are a Beta tester.
If you are okay with everything I mentioned, then enjoy your delicious pizzas.