Tips and tricks #1

As first ovens are now being delivered to people who backed and supported Uuni to get off the ground, it’s time to start a series of articles on how to make the best out of your Uuni.

While Uuni is simple to use, you will learn how to use it over time and get better at it. I certainly have over the past 9 months when using many different iterations of it.

Air flow regulator

I’ve got a couple of points about this. 1) A few people have reported that it is a little tight to get in and move. This is due to the paint being something like 0.05 mm thicker that expected. However, it is easily fixed: run a little bit of sandpaper between the gap where it slots in to give it more space.

2) When moving it back and forward to adjust the flame, start from very low air flow and slowly move up from there to find the right one for you. The wood pellets take time to respond to changes in available air. It might take a little bit of trial and error but you’ll get there!


I normally check the pellet level just before putting a new pizza in. This way if more is needed, the pellets will have time to light up before the fresh pizza goes in. Sometimes it’s also worth giving the pellet hopper a little tap from the back with the hopper lid to make sure they’ve not got stuck. (Specifically from the back as if you do it from the front you end up loosening it)


More tips and tricks are on the way. If you have any, please add in the comments. Or if you have anything you’d like to know, contact me on

New photos and a video of Uuni

Here’s a few new photos of the final prototype of Uuni. It’s all getting very real now as we’re extremely close to beginning to ship our ovens out to the world. If you have any questions, let me know below in the comments.


This is where the fan goes. Pointing upwards, it blows air into the burning chamber.


Aerated blocks are not included nor needed. The final production model will have little legs to bring it up off of the table surface.


And finally, a quick video showing roughly how Uuni works and how to make a pizza with it. I’ll add more videos and detailed step-by-step guides once I have the production model.

Turns out: Uuni is hot, and cool


It’s time for us to say a big HELLO to all of Uuni’s new fans. Thank you so much for taking an interest in what we’re up to.

Now we’ll try hard to keep all puns to a minimum.. however.. we’re delighted to say that over the last few days it’s become apparent that Uuni is hot news! Since the 16th January we’ve been featured on Cool HuntingTheKitchnGastronomia & CiauncrateBusiness Insider to name just a few. Things are really heating up! (Ok we’ll stop now;) We’ve had to turn the new subscriber notification off that’s for sure. In a bout of narcissism today we Googled ‘Uuni’ (which literally means ‘Oven’ in Finnish) to find we dominate the top three hits! It’s exciting we’re, not gonna lie. We’ve had people pre-ordering ovens from all over the globe, asking questions and the food press getting in touch. We really are humbled by the support and interest we’ve been receiving.

It began with our Kickstarter campaign which ran from 16 November to 19 December 2012 and was a great success. It really gave our product a platform as well as a fantastic start.

It’s all happening quickly but we’re on track and look forward to growing the business and delivering the first batch of Uunis in May. If you like Uuni- please tell your friends, we really value all support.

If you’d like to pre-order an Uuni you can do so here.

Until next time!

Pop-up pizza tasting

About ten days into our Kickstarter campaign and we’re already almost there! I know I keep saying it but it’s been nothing short of amazing seeing and hearing the response it’s received. So, to take things forward; I’m excited to announce that this Saturday, 1 December, we’re hosting a pop-up pizza tasting outside our Uuni ‘office’ on Manwood Road. This is the first time anyone from ‘wider public’ will have seen Uuni and what it’s capable of. I’ll probably make about six pizzas so if you want a slice don’t be late!


Time: 1 December, 14:00-14:45
Address: Manwood Road, London, SE4 1SA, RSVP on and I’ll send the house number.
Pizzas: pepperoni or mushroom

Hope to see you there!