My hens will be pleased … better than the compost bin
Had planned a BBQ today, but weather not as good as forecast, and rain threatening so quick change, out came the mixer, pizza dough made (Yeast - I’ve never yet tasted a sour dough bread that I’ve really liked), and three hours later put the Uuni under the garage roof overhand just in case, and had delicious pizzas instead - unlike BBQ the time needed to be spent outside is a lot less, just make in the kitchen, go outside, slide in, out and 1/4 turn every 20 secs, and done withing 1.5-2 min. Next person then does their variation (but all eat any/all variants).
I’m really loving this - and never have I eaten so many pizzas over as short a space of time!
Tomato, Haloumi, pesto & piquant mini pepper:
Before closing door after turning:
Tomato & mozzarella with black pepper (before adding fresh basil leaves):
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Nice Pizza👍
Thanks Gazza!
You have mastered it! Great pizza & great fun!
They look delicious too. We do a goats cheese & spinach number which is tasty.
I’m impressed by your circularity…how do you get that so neat?
G
Cheating - using a rolling pin! I first press out the dough ball by hand pushing down and out, making ia rough disk maybe 5 or 6 inches across, then rolling pin. I have tried but not yet mastered all by hand, often creating holes…
Yes, I also like spinach with it. A favourire is spinach with homemade ricotta. (I use frozen spinach, defrost and squeeze out as much water as possible, then tease out and lay on the tomato base.)
Variations of garlic bread of course are good as well: I often add garlic thyme to the garlic butter, also works well with cheese or pesto or both.
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The first time I saw the title of this thread, I honestly thought it was a tongue-in-cheek complaint about one of Naim’s all-in-one players overheating.
Should I get my coat now?
you were right, it’s the uniti pizza owen. The inside temperature is not stable, as in all uniti products. 
I nearly got one of those pizza ovens in John Lewis last week, but I held back as carbs are my enemy and the kids seem to prefer less fancy pizzas at the moment, I’m sure their tastes will change but a couple of 99p Lidl margherita’s seemed to suffice tonight 
Indeed, pizzas are no good for a carb-free diet!
However, the Uuni excels at Napoli style pizzas - which are thin base, and you can make the base pretty thin, so minimising carbs for a pizza if you enjoy them and want the occasional one. And of course home-made toppings can be as simple as you wish - or not. The limiting factor with the Uuni is that because it is designed to be very hot, and is not easily controllable to give a consistent temperature if you want a cooler oven, they are not so easy to use if you want a deep base, nor if you want really thick toppings.
Cost-wise, including taking into account the wood pellet usage, you can certainly beat the Lidl 99p per pizza, though you would have to get through a lot to recover the capital cost - but that is missing the point. Lidl pizzas are completely different in taste from Napoli style pizzas freshly cooked in wood smoke in a high temperature oven. And, as a bonis, the Uuni brings a fun factor and social focal point to having a pizza - and one where I’m sure that children of all ages, probably especially teenagers, would discover a new delight in creating their own, with their own variations and experimentation.
We have always enjoyed BBQs for the social aspect, but limited to good weather so where we currently live we don’t do very often. The Uuni we have used in weather where a BBQ would be reduced to merely an inconvenient method of cooking, whereas the pizza making indoors and dashing outside for just a minute or two to cook does not reduce its benefit. Indeed, we have yet to have the opportunity for moving the pizza making outdoors to sit around and do everything outside, which would be icing on the cake. (Maybe tomorrow, except the rare promised good weather brings other wants for things to do.)
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Great endorsement!
G
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Yes, it was such a good decision to buy - with your thread coming just at the time I was considering whether it was worth chancing it!
It sounds like great fun, I may still get one, I think a little bit of me would like the more expensive model which may allow a wider range of foods to be cooked but they didn’t stock those in store.
I find it odd that the kids love juicy rare steak, but are quite simple in their tastes when it comes to pizza where they basically just want a tomato based sauce with cheese and nothing else currently - I’m sure this will change. My daughter also hates pizza/bread crust which she leaves.
My body doesn’t handle carbs well currently, but I’ve just wolfed a large bag of crisps watching Wimbledon, go figure as the yanks say!
i don’t see that as contradictory - rather both are perhaps more ‘adult’ approaches, and that maybe says something about their upbringing! And I don’t mean that as a criticism. (Otherwise I’d be criticising myself, as my (now 20-something) kids were actually rather the same!)
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