Has anyone found an alternative to the Uuni pellets? They work out at £25 / 10 kg bag including postage, Wildstoves have "Premium Pellets for Uuni" at £21 / bag..... anything cheaper?
I bought some generic 'Premium Wood Pellets' that pop up occasionally on Amazon - 100% oak - work a treat and I think there were about £16 for a 10kg bag. Prime delivery too.
Looking at this thread with interest. Didn't jump into pizza oven malarkey as can't decide which one to go for ... Uuni Pro vs Roccbox. Same price both of them. It will become garden furniture. Tempted to go Roccbox as I like its dual fuel option included in basic price.
So far, using "pizza steel" thick sheet instead of ceramic stones and getting decent results out of kitchen oven. Not quite Leopard skin pizzas as temperatures are different but crust is good and proper throughout whole base of pizza, no soggy bottoms.
Guess after buying proper pizza oven, won't need "pizza steel" anymore. Only if my wife liked camping etc, then choice would be so simpler with Uuni.
Uuni arrived today. Since I hadn't made any dough ahead of time, I had to cheat. I bought a couple of dough balls form a local pizza chain. 🙂
It seems nice, easy to put together. The stone has a visible crack in it though still in one piece. 😐
I have propane torch, so no problem getting it lit. My problem was stretching the dough. 😕 Basically, I couldn't! 😳
So my first 2 pizzas (each 1/4 of a large pizza dough ball) are thick and not very round. 😡
Still tasty, though! 
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didn't do photos, no time as one of the party is dieting and didn't want pizza, so i was also barbecuing some chicken at the same time.
Plumbase wood pellets - perception was they were a bit smokier but that could just as easily be weather, was very still and a bit of breeze helps in my opinion if you get it behind the oven so the firebox is in the wind. But only when topping up the fire hopper, it soon cleared with a bit of a blow.
Pizzas were all fine though, just don't cook while the oven's in 'new pope' mode.
Only other issue was one of the kids (not mine) shaped and topped a pizza and then left it in reach of a greedy cockapoo and the spaniel in her had it wolfed down in seconds. I wasn't concerned but the wife googled dogs eating raw pizza dough and apparently can be very harmful if the yeast gut ferments. We watched her carefully until gone midnight with no ill effects apparent (apart from all the extra energy a bonus pizza gives a dog) and she seems fine this morning too so looks like we got away with it but it was a bit fraught because as well as doing pizzas and barbecue I was supposed to be watching the dog too, while others sat and chatted.
She (dog) is currently flat on her back asleep in her basket, and thinks it was the best day ever.
My 11mth old lab ate a whole batch of dough, i made enough for 3 adults and 2 kids and he ate the whole damn lot the bastard. Thankfully I'd made a huge load so I could split it in two and freeze half, so I used the other half.
Dog had a dodgy tummy for a few days, some probiotic paste from the vet and a diet of plain rice fixed him right up.
He inhaled the whole lot in less than 30 seconds!
another resurrection. Had a quiet night this week so had a bit of a cook for technique's sake, but also including making flammkuechen.
I know you can bulk and batch freeze dough, so you're prepared but this can be made and go straight to cooking in half an hour.
400g flour / 220g water / 10g salt / 20ml olive oil. No yeast, no rise. Roll it out flat (yes, roll - traditional shape is a square / oval) and top with fromage frais or creme fraiche, thinly sliced bacon, this sliced onions, and cook as usual. Add cheese or mushrooms if you want......
(I also tried cheat's pizza using a tortilla as a base...... works, but you have to keep the toppings very sparse and basic because if you have to wait for them to cook or melt for long then the base is crisped to hell)
Ive joined the Uuni club!!
Very ambitious first attempt in 35+mph winds this evening struggled to get it quite hot enough.. slight improvisation with a heat gun to really get it fired up..
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Good job especially for a first go! It looks pretty good to me, mine are typically a bit darker crusted but it looks done through. Quite a bit of flour on the base (for rolling out I assume) - go careful because that can burn and goes bitter, I use rice flour to prevent the bases sticking to the peel, it's 'grittier' so allows the base to roll off better for less used, and whatever ends up on the base or stone has a higher burn temp.
It's fun isn't it!
The flour was more from the peel than the base but great tip for the rice flour 8)
Ive been messing round making pizza and dough for a few years in the oven but the Uuni is another league!! Im already starting to plan a shelter for winter pizza action...
