We’re used to our fair share of random requests here at Uuni HQ.. we’ve seen Uunis put on the back of bicycles and being included in all sorts of festivals and events. But at the end of last year things got even more crazy- we were contacted by 2 sets of TV producers both who wanted to include an Uuni wood-fired oven in their shows!
The first one was for a show hosted by the fabulous Phil Spencer -a new home makeover series called Home Hero. Phil and his makeover team were helping a lovely young family in Kent make the best out of their back garden. The Uuni was used as part of a fantastic new cooking, dining and entertaining area. It’s great to see this in action on a makeover show as Uuni won an award last year for leading the outdoor lifestyle/ entertaining trend! You can check out the short programme online here! Thanks Phil!
The late, oh so cosmically great, David Bowie asks ‘Is there life on Mars?’ Well, there’s pizza that’s for sure… The second request was to have Kristian use an Uuni to demonstrate cooking on Mars in the future.. yes, I’m serious! We were to play a small part in the renowned, televised, Royal Institution Christmas Lectures!
This year space doctor Kevin Fong was presenting three lectures on the theme: How to Survive in Space. Uuni was to be used in the final episode- The Next Frontier. We were literally blown away to be part of this- to put it into perspective they were communicating with British astronaut Tim Peak live from the International Space Station as part of the show! Kevin and some esteemed science colleagues talked us through which crops they believe it would be possible to produce on Mars, and lo and behold- they included wheat, tomatoes and basil.. sounds like Space Pizza to us! Check out the full lecture here!
So the decorations are popping up across the world.. it’s that time again! From the lovely social media postings you’ve been sharing we know that folks are using their Uuni wood-fired ovens for social affairs. This is the season for parties so we wanted to share a couple of our favourite holiday recipes. Here’s one that’s loved at Uuni HQ- Caramelised Onion, Chestnut and Stilton Pizza. These are great as whole pizzas but can also be adapted to be little dough ball canapés- great for serving with do at your holiday party! PAR-TAY!
– Classic dough
– 5-6 baked chestnuts (cut into quarters)
– Caramelised onions (1/2 onion, per pizza. Cook slowly on a pan with a spoon of butter for a rich flavour)
-Stilton or another kind of blue cheese
-A Sprig of thyme
Light up your Uuni.
Score and bake the chestnuts in a small pan in the Uuni for around 8 minutes. (Or buy them ready baked)
Stretch your dough out, slide into the Uuni and bake (without topping) for 1 minute- turning half way.
Take the base out, add the onions as the sauce, then top with the chestnut pieces, cook for another 1 minute.
When the pizza is ready, crumble the stilton on top and serve with a couple of springs of thyme.
Being ambitious pizza makers for years and having used Uunis since their very first iteration, we decided to take them to the next level! Our goal was to use our Uunis and prepare unforgettable pizzas for as many people as possible within one day. After careful planning and several test cooks we were ready for the big day!
We prepared 20 kilograms of dough ready to be shaped into perfect pizza bases and finalised our shortlist of perfect toppings down to 3 menu options for the day.
We set up our restaurant in the middle of a park in central Helsinki. We fired up the Uunis and were ready to serve our 1st customers. 1,2,3, people were flocking to our restaurant.. and we couldn’t take a break in the whole day! 8 hours later we were done, having prepared 180 pizzas and completely running out of ingredients!
Not bad for 3 guys using 2 ovens. Restaurant Day was a huge success. We produced 22.5 pizzas an hour, which translates to only about 2.5 minutes per pizza including taking orders, preparing and baking. Now that’s fast.
Here we would like to share the recipe of our best-selling pizza that day, the Tirolese.
– Classic dough
– Passata di pomodoro – seasoned with salt, olive oil and oregano
– Crumbled Mozzarella
– Sliced Tyrolean Speck / Prosciutto
– Caramelised Onion
– Fresh Rosemary
Light up the Uuni. While waiting for the Uuni to get hot, rinse the chanterelles and cut them into halves. Take the ham and cut it into small pieces too. Once the dough is shaped into a pizza base, cover it with a few spoons of tomato sauce.
Top with some pieces of mozzarella, then place the pieces of ham and chanterelles . Finally put some caramelised onion on the pizza and it is ready to go into the Uuni for 2/3 minutes. Don’t forget to turn it at least once so it gets cooked evenly.
When the pizza is out, add some fresh rosemary and then enjoy 🙂
Eat great pizza, buddies!
Cheers, Luki and Juuso- Buddies’ Bistro.
It’s Burns Night this Sunday! Every 25th January, Scots around the world meet to eat, drink, read poetry and celebrate our national poet, Robert Burns.
It’s impossible to talk about Burns Night or Burns Suppers without giving that rarest of all the highland creatures, haggis a mention. Haggis, Neeps (turnips) and Tatties (potatoes) is the traditional Burns Supper fayre (washed down with tonnes of whisky too!) Although I’m Scottish, I’m also a vegetarian so real haggis is not my *favourite*- there’s a great veggie haggis though. It’s just like Robert Burns says: some can have meat and some don’t. Yes, I appreciate I’m lucky to have the choice:)
So folks, this Sunday- get your friends together, get a book of Burns poems and have a go at pronouncing old Scots, get some haggis, neeps and tatties.. or for you culinary adventurers why not fire up the Uuni and try a haggis pizza!? Sounds good to me. (if it’s veggie!)
And fare thee weel, my only love.
And fare thee weel awhile!
And I will come again, my love,
Though it were ten thousand mile.
This was our very first show and what do you know? ~We won Best Product 2014! We had a blast showing off the Uuni to the thousands of visitors in the Truman Brewery on London’s famous Brick Lane. We hope all the new Uuni owners and giftees will have a great time using theirs:)
Uuni holds design quality right up there alongside; ease of use, efficiency and affordability for all our products and it was truly an honour to be recognised in this way. THANKS!
This weekend we had our 5th annual Thanksgiving meal here in London. (Thanksgiving is on 27th November this year). For us it’s a relatively new tradition, brought in by our good friend Kate who, although English, lived in Los Angeles from the age of 12.
Kate takes thanksgiving VERY seriously. Everyone brings a course or a dish and we have a collaborative ‘jamboree’ of awesome food. This year the lovely Claudia hosted. We started with champagne.. (the Pilgrim’s favourite?;) then goats cheese and smoked salmon blinis, moved on to turkey, mushroom, spinach and gruyere en croûte (for the veggies), honeyed carrots, pureed parsnip, roast potatoes, braised red cabbage. Dessert was pecan pie, salted caramel ice-cream. Followed by cheese, followed by Scottish tablet. All homemade, all brilliant. WOAH. Some serious eating. It was delicious, let me tell you.
A big part of the evening is the much dreaded/ anticipated ‘thank yous’ we all do. (how you feel about them depends on how much you like public speaking.. which varies in our gang.)
I hadn’t prepared anything.. but once I got going I was ‘grateful’ for this part of the night too. It’s pretty grounding to take time and take stock of what you’re thankful of.
The evening was topped off by some stunning music from our friend Dar. A highlight was his version of Lyle Lovett’s ‘Creeps Like Me’.
If you haven’t tried a Thanksgiving meal before.. I can whole heartedly recommend it. Food, Friends, Family, Music, Thanks. It’s all good. Kate has written this morning suggesting we find more reasons to have similar meals..Here’s my pick of her important days to celebrate…
Remember remember the 5th of November! This Guy Fawkes night, your bonfire won’t be the only fire on the go. Hopefully you’ll be sparking up your Uuni 2 as well. And if you do, make sure you try out our fiery pumpkin pizza recipe – for spicy smiley mouths all round!
1 green chilli, chopped
1 red chilli, chopped
100g pumpkin, chopped into cubes
1 small chopped red pepper
Handful of sliced mozzarella
Handful of grated cheddar
Prepare your classic dough base and pizza sauce.
Spread the sauce over your pizza base, followed by your cheese.
Now you can add the rest of your toppings: pumpkin, red pepper and your chopped chilli. If you dare, add some tabasco sauce too.
Cook in your Uuni for 2-3 minutes.
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 or 3 x 16″ pizzas.
- Water 300g | 1⅓ cups
- Dry yeast 7g
OR fresh yeast 20g | ⅔ oz
- Olive oil 20g | 1 tbsp
- Type ’00’ flour 500g | 2½ cups
- Salt 10g | 1tsp
- Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature
- Whisk in the yeast and then oil
- In a separate bowl, sift the flour with salt
- 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.
- 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.)
- 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!