Uuni 2S Portable Wood-Fired Pizza Oven

Product Description

Uuni 2S Portable Wood-Fired Pizza Oven is the definitive tool for your garden or outdoor kitchen. Uuni 2S is designed specifically to take the cost, bulk and hassle out of using a real wood-fired oven. Uuni 2S Portable Wood-Fired Pizza... [Read more]

Top Reviews

The 2S is a pretty nice little oven and it looks good too
by JH (4 out of 5 stars)
October 15, 2016

The 2S is a pretty nice little oven and it looks good too. It arrived triple boxed and everything inside was protected by either a smaller box or foam. It was easy to assemble and only requires the included allen wrench. The hardest part for me was the screw that holds the hopper to the top. It inserts through the top and into the inner liner. I had to reach in through the front of the grill and lift the inner liner while inserting the screw. Just don't lean onto the Uuni or it could be damaged. Overall, it is very well made. For lighting, just follow the Uuni 2s video. It takes about 10 min to really get going and after 20 min, the fire inside is really extending across the top of the oven just like a large wood fired oven with a domed top. You can hear the flame and you'll know it is burning properly. If you tilt the bottom of the front door up a little, you will see the fire extending toward the front along the top. It will get very hot, so do not touch it. Also, do not attempt to look into the chimney or get your face or hair near the top of the chimney once it is going. You will singe your hair (I know). Also, the stone will get well over 700 F and I measured mine at 925 F with an infrared thermometer. I have been making pizza on a Kamado grill for three years and you just can't do authentic Neapolitan pizza on a Kamado but you can on the Uuni. I watched a lot of videos before I ever received mine so I knew a few things in advance. For example, you have to use the pizza peel to pull the pizza out so you can turn it 1/4 to 1/2 turn for the perfect crust edge. In a large wood fired pizza oven, you turn it with a long handled peel inside the oven. So, I solved that by buying a set of pizza spinners when I bought the Uuni right here at Amazon. After about 15-20 seconds, I can reach in and turn the pizza using the spinners. I turn by grabbing the crust side not the top to prevent tearing the crust. It works very well.

What it needs:
1. A damper to control the heat. Something on the chimney like the adjustable vent on the top of my Kamado and also on the lower air intake would be useful.
2. A way to smother the fire when finished and not have to burn all the pellets in the hopper.
3. A gas burner in conjunction with the pellets would provide instant heat and could be combined with a small amount of pellets for some smoke.
4. Wooden handles on the side to make carrying easy when this thing is still hot.
5. Including the cover would be nice too.
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He was very pleased with this gift and all of the instructions that ...
by Amazon Customer (5 out of 5 stars)
January 12, 2017

This was a Christmas gift to my daughter's husband. It was a gift they requested. It has not been used yet because we are in the middle

of a very cold winter. He was very pleased with this gift and all of the instructions that arrived with it.
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Great oven, 60 second cook times when properly used, far cheaper than an actual wood fired clay or b
by Minnesota Mike (5 out of 5 stars)
October 28, 2016

If you're here, you have been considering a pizza oven for some time, just like I was. To purchase a wood fired pizza oven you can plan on spending anywhere from $1k-4k depending on size and options. I was going to build my own, but I would have had about $500 in fire clay and fire brick alone, not to mention spending the time to make a home-made mold, curing etc etc. I somehow came across the Uuni 2S and had to give it a try. I also had observed the improvements from the original Uuni, to the Uuni 2 and now this Uuni 2S.

The packing is superb and the unit arrived in excellent shape. They ship the pizza stone separately so there is little chance of that arriving damaged. Assembly took about 5 minutes, well actually 10 but that was partially due to another trip to the beer fridge. You don't need any special tools and it comes ready to go right out of the box.

The air temp in northern Minnesota on my first attempt with the Uuni 2S was 33F. I loaded the hopper up per the directions and used the torch method of igniting the pellets. I put the torch on the pellets for about 20 seconds and they were lit and ready to go. 15 minutes later I put in my first pizza. I kept checking it every 30 seconds thinking it would burn, but it was cooking really slow. About 5 minutes later it was done, but the bottom was really doughy. My second attempt I added more pellets and it cooked in about 3 minutes this time, but still doughy.

The next day, after thinking about what went wrong, I knew the stone must not have been hot enough. So, this time, I loaded up the hopper, but then added enough pellets in the hopper tube so it came up about 1" high into the tube. I used the torch method again and let the thing go for about 25 minutes while I made up some pizzas and enjoyed a beer. Or two. First pizza went in and I had to turn it after 25 seconds. Another turn at 25 and one more quick one for good measure...after 70 seconds it was absolutely perfect. Golden brown with a touch of dark golden on the high points of the crust. The taste was fantastic; just a hint of smoke with a nice wood fire finish to it.

Some tips:
-Use enough pellets in the hopper and hopper tube so the pellets are about 1" high in the hopper tube.
-Make sure to pre-heat the stone by letting the Uuni burn for 20-25 minutes prior to putting a pizza in.
-Use sifted flour or corn meal on the pizza peel and make sure it slides freely off the peel before putting the pizza in the oven.
-ONLY USE COOKING PELLETS! Don't ever use the cheap home heating pellets as they often have glue binders in them.
-Keep the front door cover closed as much as possible so the proper draft is achieved.
-Keep the vegetables with a high water content to an absolute minimum and slice very thinly.
-If using fresh mozzarella chunks, using sparingly as the moisture will escape out to the top of the pizza.

My only gripes are the longer than advertised pre-heat time and I wish it had an insulation blanket between the heat shield and the outer oven wrap so it had some thermal mass to it. There is virtually no heat retention because of this, but even so, this design cooks a pizza in 60 seconds if you have it burning properly. I would recommend this unit if you're looking to save some money versus building a wood fired oven yourself, or you simply enjoy pizzas in a wood/brick oven.

Edit/Update 11-15-16

I considered taking a star away because the manufacturer claims a warm up time of 5-10 minutes, which just doesn't cut it. I find that 15-20 minutes is needed to get the stone hot enough to make some good pizza. As I stated earlier, I found that with cooler temperatures outside this process takes even longer. I wanted to add some thermal mass to the oven, so I found this 1" thick kiln insulation which 12x24" and rated for over 2,000 degrees 24" X 12" X 1" 2400 F Ceramic Fiber Insulation 8# Morgan Ceramics with CM-Ceramics Knife. Includes Product Data Sheets and Safety Instructions

I put a layer of HD tinfoil over the top and sides of the stove, then put the insulation down. I trimmed a U shape into it to fit around the chimney and then wrapped one layer of tinfoil over the top. The tinfoil is primarily there to keep debris and water off of the insulation and now allow any insulation fibers to break free. Lastly, I secured with some metal wire and used some aluminum tape around the seams. This added virtually no weight but some significant thermal mass. The insulation does a great job at forcing the heat that would normally be lost out the top of the oven back down into the stone. See the attached photos of the modification. What I have found after cooking about 30 pizzas with this modification is that the pizzas do cook a little faster but the warmup time is now down to about 10 minutes. I think it will really come in handy when the Minnesota winters kick in and ambient temperatures get very low.

I hope you found my review helpful and if so, please click the yes button below. Thanks!
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Cooked some pretty pizzas two days in a row
by Jon Bryner (5 out of 5 stars)
June 20, 2016

It's a beauty! Cooked some pretty pizzas two days in a row, and got the handle of it. Bought 2 more Uuni ovens on amazon and was able to feed 350 people over the course of 2 hours. Made great pizzas, turned after 60 seconds, finish for 60 seconds.

No thermal mass, but its super efficient with pellets that the system works fine. It means you have a seriously portable option for woodfired pizza that rivals the pizza out of our 3,000 dollar oven made in italy.

wrote about it here.
[...]
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Great unit
by Fri493 (5 out of 5 stars)
November 30, 2016

Construction of the unit was much more substantial than it appeared on line. A lot of thought went into the design to make assembling the unit and using it easy. Suggestion don't be so anxious to try cooking pizza without waiting for the oven to heat or your crust will not get cooked.
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OVEN PERFECTION. Plus a recipe to get you started.
by MNwMe (5 out of 5 stars)
October 31, 2016

I've officially made 25 pizzas on this oven, so feel comfortable leaving my thoughts. If you are a smart patient person who is willing to take the time to perfect your pizza craft, this is the oven for you. If you're just trying to impress the neighbors with glorified frozen pizza don't bother - this is not a 'set it and forget it' option for pizza.

All that said, this is not HARD to get right and the results are insane. Out of this world delicious pizza.

In the beginning I was so excited I missed the step in the instructions about how to properly fill the chute at the back of the oven. Instead of filling it up I filled only the hopper and had to constantly launch little scoops of pellets down the chute to keep things going. (when pellets land on top of burning pellets the fire gets snuffed out... major disaster requiring lots of torching to keep things going) Don't repeat that mistake. Fill the hopper and the chute when you get going.

Now we crank out pizza at an alarming rate and have figured out how to maximize things for weeknight cooking. Yes you can make homemade from scratch pizzas on a weeknight. To help you, here is my dough recipe that only takes ten minutes. (I spend more than ten minutes chopping veggies. You CAN make fresh crust on a week night!!)
-One and one quarter cup flour. (I have used AP, Bread flour, whole wheat, etc. If you can make a yeast bread with it, you can use it)
-Up to 2 tsp salt. (tune it, you'll find your sweet spot)
-One packet active dry yeast or bulk equivalent
-Sugar to taste. (I don't go over 1 tablespoon here. Depending on the kind of pizza, some sugar in the crust us good. I like a sweeter dough for seafood pizza, dessert pizza, etc.)
-1 cup warm water
-1 tablespoon oil, if desired (fat = softer crust. If you want to go to crispy town, leave out the fat. If you like fluffy soft crust, add fat)

Wisk this slurry as fast and as much as your arms can handle for two minutes straight. You will see gluten strands forming.
-Add another one and one quarter cup flour, and knead the dough until it comes together.

You should have a soft dough. If firm, let rest 5 min and come back. Otherwise, knead on a floured surface until you have a firm dough. Divide dough into portions (about three pieces for Uuni sized pizzas). Make your portions ROUND (starting with round dough gives you round pizza). Let your dough balls rest and rise ten minutes, covered so they stay soft.

Roll out your dough balls into crusts, top with pizza stuff, and fire them up!

You can play with this recipe. Add half white, half wheat flour. Add a flavored olive oil, add spices, etc. Roll and let rise a minute for fluffy thick crust.... make breadsticks, whatever you can think of!
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and the results were perfect. Great wood oven pizza
by sdag22 (5 out of 5 stars)
December 3, 2016

Right out of the box the unit went together well. The youtube videos are valuable in learning how to use the oven. My first time cooking pizzas impressed my guests but I struggled with them because I had made them all ahead of time and they were soggy by the time I got them in the oven. Next time around I let the oven preheat a few minutes longer, rolled the dough a little thicker and smaller, and the results were perfect. Great wood oven pizza, great service, and lots of fun.
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Novelty wood stove that has its nitch.
by Dennis Porter (5 out of 5 stars)
January 30, 2017

This takes a few pizzas to get the hang of this oven. It is novel and brings some added fun and taste to outdoor cooking. It is not very practical for just one pizza but if you add a skillet of vegetables and something else it is worth it. It does need to be protected from rain as the handles and metal start to take a beating pretty quickly. It is well made and study, worth the money.
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I love my Uuni!
by John Emerson (5 out of 5 stars)
September 9, 2016

If you want to make an amazing Neapolitan-style pizza at home, Uuni is the way to go, and it's portable! I use applewood pellets, which burn hot and have a light, sweet, smoky flavor that's not overbearing. I also purchased a blow torch at Home Depot to get the pellets going, and an inexpensive infrared thermometer from Amazon. I've gotten a temp of over 900° F after about 10 minutes or so.

If you're having trouble with your crust, look up Neapolitan pizza dough recipes. I suggest that you autolyse the flour and water, then add the rest of the flour, yeast, and salt. I don't use sugar or oil anymore. Knead it, let it rise, and divide it up and cold proof it in the fridge for at least a couple days. Its so much easier to stretch the dough out without ruining it when done this way. I use 00 semolina flour to get the pizza from the peel to the Uuni and it works quite well for me. I turn the pizza every 20 seconds or so to keep it from scorching on the side closest to the fire, but even if it burns a little, it still tastes better than any other pizza I've ever made at home.

If you think Uuni is a nightmare to use, like one reviewer said, then you didn't educate yourself on how to use it first. There's a learning curve, but that's part of the fun! Of course you can't walk away from something cooking at 800°F. Do yourself a favor and join the Uuni Facebook Group for tips from other Uuni owners[...] and watch the videos on the Uuni Youtube channel: [...]

Uuni also has a sizzler pan available on their website. Just got mine today!
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like Grandma Nanna used to make
by jabbar20 (5 out of 5 stars)
April 4, 2017

I Like it I love it, I want some more of it. Get a small fan, not too big as the air helps get the flame consistent.. Also, a funnel in the feeder pipe is a "must have". Delicious pizza reminds me of my grandma's vittles, down home goodness mixed with wood smoke. Amaze your friends, and impress the ladies! Get this and keep it FOREVER!!

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