All posts by Kristian

Sweet Potato Pizza (w dates, green chilli and feta)

This Sweet Potato Pizza covers all the bases: hot, cool, salty and sweet. Delicious.

Use our classic pizza dough recipe and our sauce recipe.

Sweet Potato Pizza Toppings:


  • 1 small sweet potato, peeled and halved
  • 2-4 green chillies (depending on preference)
  • 8 dates, stoned and chopped lengthways
  • 200g feta
  • Olive Oil
  • 20g Basil, torn (secret ingredient)
  • Salt and Pepper

Fire up your Uuni woof-fired oven.
Step 1 Prep your pizza dough
Step 2 Prep your sauce
Step 3 Place the sweet potato in a small tray, roast in the hot oven until soft
Step 4 Crush the sweet potato with a fork
Step 5 Stretch your pizza base on a pizza peel. Add 1 tablespoon of sauce. Spread over the base. Add the sweet potato, crumble on some feta, place on dates and chillies evenly across the pizza.
Step 6 Place in the hot Uuni for 90 seconds- 2 mins, turning midway. Add some basil to the top and serve.
(repeat for each pizza).


Trying out this recipe? Don’t forget to see our other recipes and to share a photo!
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Uuni 2 is now available in Australia for pre-order

Dear Australia,

Just over a year ago, we started shipping Uuni’s from warehouses in the USA and the United Kingdom. Today, we’re happy to announce that we’re about to start shipping from a warehouse in Australia, too.

Some 30 days ago, a shipment of Uuni’s were loaded in Helsinki, Finland, onboard a very large ship and they took to the high seas to begin their voyage to Australia. ETA is 3rd of November and as that date is fast approaching, we’re now opening up for pre-orders and our dedicated Australian Store.

Please use helloaustralia at checkout to receive AU$35 of your order. Valid until start of November or whilst stocks last!

While we don’t want to create panic and mayhem, it is worth noting that there’s limited stock available before Christmas. It really takes a long time to ship to Australia and we won’t be able to replenish stock until start of next year.

Couple of points:

We currently have the Uuni 2 and Uuni Peels available but are hoping to add pellets shortly. We’re just in the process of working out the logistics. You’ll be able to add these to your order at a later date, when available. Alternatively, suitable pellets are widely available in Australia.

Turns out, Australia is huge. Our warehouse is in Sydney and are super happy to be able to include free shipping within New South Wales and Australian Capital Territory. For other territories, we had to pull good estimates for how much shipping will cost*. Here’s our promise: if we find that your order ends up costing less to ship, we’ll refund you the difference. Prices already include GST and customs etc.


Uuni’s are on their way, half way around the world. They’ll arrive in Sydney port at start of November and should be shipping to customers by middle of the month.

As you can imagine, we’re very excited about this and hope you are too!


Kristian and the Uuni Team

*Problem is that rural areas are much more expensive than urban areas. This is probably pretty obvious to you if you live in Australia, but came as a bit of a surprise to us.

**What about New Zealand? We’re looking into this. Our first option for warehouse doesn’t do international shipping but we’re hoping to find one that does before they arrive. As soon as there’s news on this, we’ll definitely let you know!

Btw, I love NZ. We went there for a trip some five years ago and absolutely loved it. I can’t wait till we can ship to you guys too!

Uuni-roasted Greek salad

Salad? In an Uuni? Yes, my friends. It’s good.

This recipe that adds a wood-fired twist to a traditional greek salad. With the weather on the turn this is the perfect early autumn meal. Warm and cold, fresh, rich and smokey.. this is simple but special.

Ingredients: (serves 4)

  • 100g of your favourite olives
  • 1 red pepper, 1 yellow pepper (sliced)
  • 100g pine nuts
  • 200g feta, crumbled
  • 1 red onion sliced
  • 300g pomodorino (or cherry) tomatoes
  • Rocket & Baby spinach or other leaves


  1. First, fire up your Uuni.
  2. Place the olives, peppers, pine nuts, onions crumbly feta and tomatoes in a roasting tin.
  3. Cook in your Uuni for 3-5 minutes depending on how browned you like your ingredients, checking often
  4. Remove from the heat and serve with olive oil and your fresh seasonal salad leaves.That’s when we say bon appetite! Or if we knew how to, we’d say: καλή  όρεξη!

Wholemeal parmesan, basil & honey pizza dough

It’s our favourite day of the year at Uuni HQ, it’s National Cheese Pizza Day! This year, we’ve been thinking long and hard about how we could make a cheese pizza even cheesier, and we’ve come up with this awesome dough recipe for the occasion. If, like us,you have a basil plant that seems to be plotting to take over the world, this is a delicious excuse to trim it. The sweet honey flavour really sets off the parmesan.
This dough also works really well for making bread rolls, or for our favourite office snack – mini pizzas. Use shaped cookie cutters to make some back-to-school mini cheese pizzas for the kids’ lunch boxes. That’s if you can bare to leave any left-overs that is.


  • 450g wholemeal flour
  • 250ml warm water
  • 120g grated parmesan
  • 2 tbs olive oil
  • 2 tsp honey
  • 1 tsp salt
  • 7g dry 
  • A handful of fresh basil leaves, finely chopped
  • Pizza toppings of your choice
  • You’ll also need a little extra flour and olive oil for dusting the board and greasing the bowl


  1. Put your yeast into a large mixing bowl and then add the warm water, honey and olive oil. Stir well and then leave for 5 minutes.
  2. Next add roughly two thirds of the flour,along with the parmesan,salt and chopped basil and start to mix the dough together with a wooden spoon.
  3. Eventually as the ingredients bind together you’ll need to ditch that spoon and start working it with your hands.
  4. Add the rest of the flour and knead the dough until all of the ingredients are combined well.
  5. Now use some of your extra flour to kneed the dough to (just use enough to prevent the dough from being sticky.
  6. Kneed the dough until it’s smooth (approximately 3 minutes)
  7. Grease a bowl with some olive oil and place the dough inside.
Cover with cling film or a tea towel and place in a warm place to prove for 60 – 90 mins. It should double in size so consider this when making your bowl choice
  8. Empty the dough back onto a floury surface and give it an extra knead for a minute or so.
  9. You need to rest the dough for around 20 minutes now- so use this time to prep your Uuni and make sure your pizza toppings are at the ready.
  10. Top with toppings of your choice and cook in the Uuni for 2-3 minutes.

We’ve used cheddar and mozzarella for this one (more cheese of course!) and we’ve thrown on a few cherry tomatoes instead of sauce. Yum.

Classic pizza dough recipe

I’ve gone through many many dough recipes over the years and this is the one I currently find myself using the most. Behold, the canonical pizza dough recipe.

Check out our handy how-to videos below or keep scrolling down for the full recipe!

Makes 5 x 12″ pizzas (165g per dough ball)
3 x 16″ pizzas (275g per dough ball)


  • 500g ( 4 cups) Type ’00’ flour  or strong white
  • 300g (300 ml / 10.5 oz / 1⅓ cups) water
  • 20g (1 tbsp) olive oil
  • 10g (2 tsp) salt
  • 7g dry yeast (or 20g fresh yeast)


  1. Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature
  2. Whisk in the yeast and then oil
  3. In a separate bowl, sift the flour with salt
  4. Mixing by hand: Pour water on top of the flour and begin mixing with a wooden spoon. Once the dough is starting to form, continue mixing with your hands. Turn the dough onto a slightly floured surface and knead using both hands. Continue kneading for around 10 minutes until the dough is firm and stretchy. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
    Using a mixer: I use a Kenwood Chef. I’ll turn the machine on 2/6 and start gradually adding water. Once mixed, I’ll time 5-10 minutes on the same setting. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
  5. Once the dough is proved, divide it into 165g dough balls for the perfect traditional Neapolitan pizza base that cooks in as little as 60 seconds in your Uuni wood-fired oven. Let them rise for a further 20 minutes before stretching.  (If you want to do cold proving  (which we highly recommend) use half the amount of yeast and leave to prove in a fridge for 24-48 hours before dividing into dough balls. Cold proving helps to develop a deep flavour to the dough as it allows the yeast to work with the sugars in the flour for longer. Let the dough return to room temperature before stretching and cooking.)
  6. Once proved it’s time to stretch your dough into pizzas.
    Top tips for stretching dough: Always start with a perfectly rounded dough ball as this helps to keep the shape round when stretching out. On a lightly floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the centre, push the dough outward while spreading your fingers, making the disk larger. Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle.

Let us know what you think of this recipe in the comments. There are plenty of different variations to a pizza recipe and we’d love to hear your take on it!

Now shipping and a post about shipping in general

UPDATE: This post reflects Uuni as of Summer 2014. The Current model is manufactured in China. Uuni ships from local warehouses in East and West Coast USA as well as from the UK.

As Uuni 2 is now shipping, it’s a great time to give a little insight into what goes into Uuni logistics. And, to be perfectly frank, why we still find it a little difficult.

TL;DR: Uuni 2 is now shipping. Shipping is hard. We’re getting better at it. Exciting times.


Uuni’s are currently made in Finland. Main benefit of this for us it that we can visit the factory easily, much more so than, say, if it was made in China. This also provides us with some logistical nightmares. Finland is a fringe country in that there isn’t dedicated freight ships heading to USA or even UK everyday. In fact most, consignments we’ve sent go via mainland Europe, Germany or Holland. It’s slow and not too cheap. Sea freight to UK costs around $12 per unit, not too bad, but for US the number is already more like $20. And as we had to fly stock in to US last time around, due to manufacturing delays, we were paying around $50 per unit for just getting them in the warehouse. For a not-cheap-to-produce product these extra costs hit the margins pretty badly.

Having to fly stock in this summer was hopefully a one time only solution and we can manage stock levels better in the future. We’ve only got 12 months behind us so we’re still learning. But learning fast!


For warehouse-to-customer logistics, we use a company called Shipwire. They make it possible for a small tiny company like ours to ship to customers around the world. They take care of storage for us and as soon as someone orders an Uuni, they ship it to them pretty much automatically.

It’s great when it works but as it’s a one-size-should-fit-all solution there’s no room for customisation. For example, since our main product, Uuni 2, is slightly oversized at 14x36x51cm and 10 kg when boxed, they don’t have a box big enough to ship it in. What this means is that if some orders an extra peel, it has to be send as a separate shipment instead of just with the Uuni. This is silly as the peel is only 1 mm thick and wouldn’t really take any more space with it. This also means that when we start selling wood pellets and other products, we can’t consolidate them into one shipment making the overall cost high.


In the UK, we’re about to start shipping from our tiny office. This means that 1) there’s no wait between stock arriving in the country and us being able to ship it. We can also package the Uuni’s in a external box to further protect them. This box we’re using is actually just the right size so we can include a 5 kg box of wood pellets with it as well (we’re starting selling those in the UK next week!) Or the same box can be used to ship 3 boxes of pellets instead.

This is a test we’ll run for the next couple of months and will hopefully be very good at it by the time it’s Christmas and people are buying these as Christmas presents.

I’m excited about this as it gives us another touch point between you, our customer, and us. A much more hands-on relationship where as previously it all just happened somewhere in the background.

US is a different matter. It’s a large country, da- obviously, and we don’t yet have on-the-ground operations there. Maybe in 2016 we will, if all goes well. But at this stage, we’re keeping our eyes open for a trusty partner to work with on the West Coast. Or perhaps in the middle of the country near a transport/freight hub. It’s all about being able to provide better service while keeping the business viable.

All in all, it’s been a big learning curve in getting a good handle on shipping physical objects around the world (28 countries and counting!). I did say to Darina, my wife and partner in Uuni, once that I wish I had come up with something small that fits neatly in a first class envelope. Maybe one day, but looking at our product roadmap for the next 18 months, it’s unlikely.

Yours truly,


US Shipping Update: Awaiting for customs clearance

[UPDATE 8/8/14 06:40 BST: I’ve just had an email from the forwarder confirming that the shipment has cleared customs and is on it’s way to the warehouse and will arrive there today.]

Hopefully the last bit of hurdle before the shipment arrives in the warehouse.

We’ve been waiting for receipt confirmation from the warehouse/fulfilment company since end of last week but now received this from our forwarding agents (the people who manage the shipping from manufacturing to warehouse):

“U.S. Customs put an Intensive Exam on 2 pieces, U.S. Customs has the authority to do what they need to do they have the ultimate say. Once U.S. Customs puts a customs hold on the shipment the airline doesn’t have the authority to forward the pieces from JFK to PHL until the goods are off Customs hold this is the rule. The entry is been filled with Customs, we don’t have a time frame in when we will get the goods moving, we need just to wait.”

‘2 pieces’ refers to that the cargo company (Lufthansa Cargo) had for what ever reason split the shipment at JFK before flying it to PHL.

Like I’ve said this before, we’re very sorry for all the delays we’ve experienced. Our hands have been tied  pretty much since we gave green light with the manufacturers.

I’ll update our Twitter feed (@UuniHQ) and our Facebook page ( for any further news.

These checks shouldn’t take too long, after all, the Customs do have limited capacity to hold goods and since it should’ve got to the warehouse already last week, I’m hopeful that we’ll see movement before long.

Yours, Kristian

Uuni 2 – Shipping Update for 9th July

We’re rolling. Yes!

Yesterday, the very first Uuni 2’s left the manufacturers and were sent to our customers in Finland. Also, some 128 Uuni’s are on their way to the UK for arrival at the fulfilment centre early next week. We’re in now working with them to queue up the orders and make sure as soon as they arrive, they’re sent out.

And finally, a batch to the US will be loaded on an airplane next week. Air freight will only take a few days from Finland to the warehouse in Philly – as with UK, we’ll get the fulfilment company to be ready to send these out as soon as they arrive.

Not long now, we’re almost there!


PS. We just shot an unboxing video, check it out!