My wife recently bought me a Kettle Pizza cooker for my birthday and I love it. It has a pretty steep learning curve and I’ve had a lot of fun using it. Some of the pizzas that I have made with it have been fabulous restaurant professional quality. I am a huge Weber kettle fan and use it for a lot of grilling so getting the Kettle Pizza cooker was a great addition.
I'm italian and all I can say is: if you want to feel like a real italian pizzaiolo, you need to use kettlepizza. It's the closest you can get if you don't have a real stone wood oven.
Contact Uuni support about the hopper handle, it's a known issue and they've redesigned the fitting on newer ones. They've been replacing burnt/broken ones.
Hey there, pretty decent review. I have both the KettlePizza and the Uuni 3 and my preference is the Uuni 3 but it's a close call. It comes down to economy for me, uuni 3 is cheaper to run versus the need for charcoal/heatbeads as well as wood for the KP. I also prefer the results in the Uuni compared to the KP but again it's marginal. As for the build, I was actually impressed with the Uuni 3 and everything holds together well. I should also add, I'm impressed by the portability of the Uuni 3.
Yeah, they both work pretty well for the price. Ideally, I would like to get something that burns lump charcoal or wood, but less fuel as you mentioned. I might check out the Uuni Pro or some of the other charcoal burning portables.
Awesome review. You've sold me on the UUNI, as I couldn't decide between these two. Your video on the kettle pizza played next, so I watched that as well, and I think that the one thing you didn't address in this review (unless I missed it) was the sheer amount of fuel required to run the KP vs the relatively small amount of pellets you need for the UUNI. You might have mentioned it in the comparison, but I didn't realise just how much you need until I watched that other review. Thanks again.
I just received the Uuni pro - really worked great with pellets and can crank out pizzas in 90 seconds. Also, it has a window so you can view the pizzas as they cook. Also, there is a rear door that allows for access. More expensive for sure, but cooks great pizza. I didn't know about the weber option, so thanks for the info!
I've had my Uuni Pro for 2 days and thrown 2 pizza parties. I'm cooking with charcoal and topping with woodchips for that added flavour. It's perfect. The see through door (and separate pizza door) both let you see the pizza as it cooks. Charcoal does bring the prep time up to about 40 minutes for full heat, but it looks easier than your description of the weber setup, plus you can easily add coal and wood during the cook to keep it going. The handles feel solid. Seems like they've fixed those past issues. I'm looking forward to testing pellets for easier setup, and for the gas burner (ordered but not arrived) for super quick use when I want to cook just one or two pizzas. It's also impressively insulated. The base doesn't really heat up, so it's safe to use on most surfaces.
Thanks for making the vid! Good pacing, informative, to the point. Been debating between the two and your video really helped! I'm going the Weber kettle route.
Nice review. Most of the time we would only make up to 3 pizzas. So it looks like the UNNI would be the best for now. For parties I still want my 26.75 weber for BBQ with pizza as a snack. Thanks.
There are definitely a ton of options. I just purchased a Gozney Roccbox and look forward to testing it out. Not real cheap.... but you can tell it high quality. Very heavy for its size and put out a ton of heat.
Thank you for your video. I think you have kettle bias. Let's summarize one heats up twice as fast, 30% hotter, uses less fuel, costs less (overall)... and who's the winner?
Thanks for your thoughts. For me the kettle wins for flavor and heat control. I found the uuni was tough to get tasty results with the flames cranked up so fire fire control was an issue. The pellets gave off a bitter flavor if it was not timed right. I bet their next round of ovens perform better though? Either way, bot are great options for the money.
I don't anymore. I usually have it setup for smoking and I had a bad experience one time. I was getting it raging hot ready for pizza and residual fat drippings in the lower ash cleanout area caught on fire and damn near ended the life of my green egg. Its too bad I did not get that caught on camera.. would have been pretty funny... looked like the whole porch was on fire by how much smoke it was putting out. I had to re-season the egg and replace the gaskets to make it right. Sooooo... now I just use it for smoking for the most part.
Great series of videos, thanks for the effort! I’m also a Peter Reinhardt disciple. My go to crust is his nea-neopolitan with high gluten flour cooked on a stone in the oven at 500F. Can you use high gluten crust with a bit of sugar or do you think Neapolitan crust with 00 (general purpose) flour and light toppings is required for these high temp cooking options?
If you keep the temps in that 500 range, you are fine to use the neo-neopolitan .... which is also my fave in the oven. I just found that one burnt up in the Uuni at high temps. For the real high temps, go with the flour, salt, 00 four doughs with out sugar. That "Roberta's" pizza dough always treats me well, if you google that.
Mainly better from flavor and consistency. The temperatures in the kettle are easier to manage. I am sure the newer versions of the Ooni are much improved, but I have not used them.
But what about kettle vs. just doing it on the Weber with a pizza stone? I've seen various methods to make them that way too and it can be done for less than 50 bucks vs. what like 300 for the kettle?
I think you could totally get it done with a pizza stone on the weber. I have done that on my gas grill and it turns out pretty good overall. I would still pile the coals on the outside edges, not right under the stone and let it get real hot wide open.
I was thinking so too. I don't make pizza enough to justify the cost for the pizza kettle, although it is super cool. Love the versatility of that grill. Great review of the product too by the way. I like the way you piled the coals because it makes it more like those actual pizza ovens they are selling now.
sorry.... I have separate reviews for each with their own video... you can find them here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-22DorArvD5s.html
Mike Whittingham I think the BGE does a good job. I have only used it a few times for pizza. I usually have it setup for smoking and I am not the best about cleaning every bit of grease or fat drippings from the bottom. So... one time I had it blazing hot and started an inferno of charcoal and fat drippings. I had to clean the egg big time and install new gaskets. So... I pretty much only go low and slow on the Green Egg now.
Totally disagree!!! UUNI 3 is a far superior product, 950 + degrees, Superfast real taste and look wood-fired pizza, Superfast heat up and clean up! Webber Just Grills, UUNI 3 is a real pizza oven, You did not give it a real taste test!! P.S. UUNI 3 is priced much better and fuel is much cheaper. Hands down UUNi 3 Wins.
