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Uuni Pro first Pizzas

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  • AverageJoe
    commented on 's reply
    CowboyScott I just went to Amazon and when it came up from the search I got a $5 kindle credit. So I got it for free LOL

  • CowboyScott
    commented on 's reply
    I have been doing home oven pizzas for ~18 months before I took the plunge. Can't speak highly enough about Tony Gemignani's The Pizza Bible ($4.99 on Amazon right now for the Kindle version- which has been updated and has links to products he recommends). Fantastic book; changed the way I view and make pizza.

  • AverageJoe
    replied
    Great deal on the oven. And those look amazing. I would have to prove that I can make some killer pizza at home before my wife would allow the purchase even at that price lol. Guess I need to start practicing.

    Leave a comment:


  • holehogg
    replied
    Great deal and Great pizza.

    Leave a comment:


  • CowboyScott
    commented on 's reply
    I'm with you, What's ironic is that my wife and I were talking about this oven earlier that day and she was not on board with me spending $600 on a pizza oven. Then she's the one who dragged me into the WaS outlet and the Uuni is all we bought!

  • Troutman
    replied
    That is fantastic!! What a great buy, I’d say you got a killer deal !!

    Leave a comment:


  • lemayp
    replied
    Looks great. At that price I would have bought it too. Just too scared of what my wife would spend in that store to go looking...

    Leave a comment:


  • CowboyScott
    started a topic Uuni Pro first Pizzas

    Uuni Pro first Pizzas

    After cooking many pizzas in my home oven, thinking they could be better if I had a higher heat, I found a Uuni Pro on clearance at a Williams and Sonoma Outlet for $250. Seemed like a no brainer. Made my first pizzas in it last night using The Pizza Bible's recipe for Neapolitan crust and lumpwood charcoal with apple wood as the fuel.

    Had some friends over and cooked six 12" pizzas on the Uuni Pro. All pizzas used some parts of pepperoni, sausage, prosciutto, 4 cheeses (mozz, gorgonzola, parm, and ricotta), arugula, basil, and cherry tomatoes.

    Kept temperature between 800-950° and turned the pizzas a quarter turn every ~20 seconds.

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    Since I use a pellet grill for my cooking and a gasser for searing, I do not get to experience the joy of seeing the wood fired flames. There is something very primitive and satisfying of seeing your food cooked with flames from wood...


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    With everything going pretty fast, I did not take a picture of all the pizzas, but here are a few...

    White Pizza (mozz) with Prosciutto, arugula, and cherry tomatoes added after pizza came out of oven...
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    Sausage, basil, fresh mozz, ricotta...
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    Leftover from 4 cheese- mozz, parm, gorganzola, ricotta and basil...
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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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