Larrylamb - yep, thats the one we have (c/w stone). I'm sure it will take some practice but I'm giving in and going back to the grill. I questioned the concept from the start - pizza ovens need mass to work (my Weber grill and stone has mass). Light stainless folded sheet metal has no mass so the Uuni relies heavily on the flame to get the heat up which is right next to the pizza. It's all just too small of a margin - not too much flame, not too little, all the time reliant on the right amount of wood pellets being fed in / burnt at anytime which is dependent on the wind conditions as well - it burns through pellets like crazy and re-stoking the fire mid cook will subdue the flames too much so you have to be spot on with the burn pre-cooking.
Alternatively I switch on my gas grill, let it get to 500C with the hood down (full tilt on both burners). A nice piece of hardwood sitting on the grill gets the woodsmoke going. Pizza takes about 5minutes and, with the heat source below the stone, this equates to a good ratio of base to top cooking....
I really wanted to like this concept (funky video and all!) - my wife sourced the oven as an alternative to outdoor pizza ovens which they often install as part of the Landscape Business she owns but personally I think its miles off the mark.
All the promo photos and recipes seem to show the same issue - black top, soggy bottom...
Hmmm... that might be nice.
