We’ve again received a message last night from the manufacturers that the first shipment will be another 7 days late. This is due to metal supply issues higher up in the supply chain.
This is extremely frustrating to us as we’ve been working on this for the past 8 months and want nothing more than for people to get to use it. But it is of course more frustrating to all you who’ve already ordered one. I’m so sorry for the delays. If you’d at this stage wish to cancel your order rather than wait, perhaps just to order at a later date, just email me on email@example.com with your order number or reply to your order confirmation and I’ll get it sorted as soon as.
While this is mostly out of our hands, here’s what we’re doing to minimise the delivery times as much as we can:
EU (and Australian) stock will ship from Finland to our warehouse next Friday (4th July), shipping takes 5-7 days and we’ve queued up the warehouse so that as soon as they arrive there, they’ll go out.
If the EU stock misses next Fridays ship from Finland, we’ll take the hit and start shipping them directly from Finland to customers in EU. I’m in Finland from 5th July to make sure this happens as fast as possible.
For US/Canada orders, we’ve made the decision to air freight them from Finland to the US warehouse rather than wait for sea freight to get across. It’s not a cheap option by no means, but it cuts the freight time from 4 weeks to just 5 days. It’s definitely worth it.
Everybody who ordered an Uuni 2 before it started shipping from the warehouses, will still receive an extra pizza peel as a small token of gratitude and for your patience. We’ll also send a discount code you can use yourself or pass on to a friend who’d love to get an Uuni themselves.
I can’t tell you how sorry we are that’s it’s taken longer than expected to get shipping these. Uuni 2 is really an amazing product and so much fun to use, we absolutely think it’s worth the wait.
Father’s Day, Birthdays, Weddings and More.. Uuni 2 is the Perfect Gift!
Uuni 2 is in production in Finland now- and it’ll be a few weeks until you’ll get your very own wood-fired oven. But if you need a present very quickly, select the gift option on the Uuni 2 product page and we’ll post you a card to give (printed card UK only, digital version elsewhere).
Father’s Day gift? Please place your order by noon 12 June (BST) to make sure it’ll get there in time.
A REVOLUTIONARY PRODUCT OPENS UP WOOD-FIRED COOKING TO ALL
A brand new wood-fired oven hits the market today! The original Uuni wood-fired oven impressed cooking enthusiasts around the world when it launched with great success on the crowd-funding site Kickstarter back in November 2012. The small, fast and affordable oven was created by the London-based Finnish designer Kristian Tapaninaho in a response to a gap in the market. Today sees the launch of Uuni 2, a shiny new improved model that focuses on ease of use. “Uuni 2 enables everyone to impress their family and friends by making their own pizzas and other delicious wood-fired cuisine.” says the designer.
Uuni is smaller than a carry-on suitcase but nevertheless it’s impact has been significant. It boasts customers around the world, has been featured in global design and lifestyle publications and is stocked by prestigious retailers such as Selfridges.
Having fostered a growing community of wood-fired cooking Uuni enthusiasts, Kristian wanted to develop a new version of the oven to ensure that anyone could make brilliant food in their own back garden, yard or even on their balcony. Uuni 2 is made out of durable stainless steel and is manufactured in Finland. It reaches temperatures of 450°C (840°F) and allowing you to cook a pizza in only 2 minutes. This second generation Uuni is adjustable offering users the opportunity to cook dishes that require lower temperatures and slower cooking times too.
Designer and founder, Kristian Tapaninaho says:
“We’re really proud of Uuni 2, it’s even more simple to use than the first model and because of the larger pellet hooper it can take more wood pellets at one time meaning that users can just focus fully on cooking rather than fuelling the fire. Uuni truly is a wood-fired revolution, our price point has always championed accessibility. By creating Uuni we brought the entry point of owning your own wood-fired oven way down and we’re proud to announce that Uuni 2 will cost even less than the first one at only $299.”
For more information, spokespeople and pictures please contact:
Today we’re launching Uuni 2, the second generation to follow the ground breaking Uuni wood-fired oven. The launch represents the culmination of months of development work, experimentation and learning.
Here’s two of the key features we are most proud of.
1. Uuni is now even easier to use. The original Uuni made wood-fired cooking available to anyone, anywhere. It brought the cost of entry down from thousands of dollars to just three hundred dollars. It was very well received, especially by the pizza enthusiasts who really wanted to move outdoors to make their creations. Uuni 2 is truly easy enough for anyone to use.
Much of this is thanks to moving away from using a battery powered fan pushing air in, to a chimney that creates draft that pulls air in to the oven. This sounds like a small difference but this has allowed the pellet hopper to be larger thus accommodating around 15-20 minutes worth of pellets. It also makes it easier to have a consistent, steady heat.
2. Uuni 2 is hotter than ever. We’re now cooking a pizza in 2 minutes instead of the previous 3-4 minutes. Between burns, you can now also control the temperature by adjusting the level of the hopper. You can have Uuni 2 burning with a small flame, or at it’s maximum of around 450°C (840°F). While you’ve always been able to cook a variety of things in Uuni, this new level of control really opens up the opportunities to cook foods for longer times, on a lower heat.
We really think you’ll love Uuni 2. Keep an eye on our website in the coming weeks for videos and tips on how to get the best out of Uuni.
We’ve always known that the Uuni is for way more than just cooking pizza and this week I’ve been doing a bit of experimenting with new ideas and recipes. How about desserts? Yes indeed! That’s one of my very favourite courses 🙂
In my camping days…(less prevalent now!) We loved making baked bananas on campfires. So easy! You’d just slice the banana length ways (skin still on), stuff it with chocolate buttons, wrap it in foil and throw it into the fire. The outside skin would blacken and the inside would be a gooey lovely mess to be scooped out with a spoon. Yum. Working with the gooey banana idea and combining with another childhood favourite -banofee pie- I decided to create a (*ever so* slightly more grown up version) Salted Caramel Banana Pie, surely something that would appeal to all ages at our garden party this weekend.
For the salted caramel * note: you can buy this pre-made from supermarkets for an even quicker dessert.
200g(1 cup) granulated sugar
90g (6 Tablespoons) salted butter, cut up into pieces
120ml (1/2 cup) double cream
1 teaspoon salt
Puff pastry, rolled thinly (approx 2mm)
1-2 bananas, sliced
(Vanilla ice-cream to serve) *optional
For the Caramel Sauce: (*you can also buy readymade to save time)
Heat granulated sugar in a saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form into clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, add the butter. (Be careful in this step because the caramel will bubble rapidly when the butter is added.)
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in the cream. (Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.)
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt.
For the Base:
I used pre-made puff pastry for the base. I rolled it very thinly to around 2mm.
Grease a small round tin with butter and cut the pastry to fit.(my tin was 18cm in diameter.)
Spread the salted caramel mixture generously onto the base but leave a 1cm border to allow the puff pastry crust to rise.
Top the caramel sauce with sliced banana.
Place the tin in a hot Uuni for approximately 3 minutes turning midway.
We are delighted to be in April’s edition of Elle Decor Magazine USA. The publication has been running since 1989 and has built up a large following who are passionate about design and transforming decor in the home and beyond.
While pizza bianco isn’t the most popular of choice as pizzas go, you shouldn’t shy away from it. Exit tomato, enter cheese. Lots of cheese!
Start by topping the base with grated cheddar, mozzarella and olive oil. We often use seafood from one those frozen mixes, just make sure you thaw and dry them first! And finish it of with rosemary sprigs and 3 minutes in your Uuni.
A healthy idea for a side-dish or base alternative
Mozzarella or cheddar cheese
Extras: torn basil or oregano leaves.
Once you have sliced the courgettes lengthways, generously spread on the tomato sauce to the base and sprinkle on the cheese of your choice. Add basil leaves or thinly sliced peppers and onions for authentic Mediterranean flavour! Don’t forget to drizzle on the olive oil before putting it in your Uuni for a few minutes. Finish with black pepper and slice diagonally to share!
If you enjoyed this recipe, you should definitely join our mailing list:
We hear from our customers all the time how much they love using their Uuni’s and how much fun they’re having with it. We’d like to collate some of these stories on a testimonials page on our website. In return, we’ll give each published testimonial a free Uuni pizza peel and raffle a further two peels between everybody who sends theirs in.
Here’s what to do:
Write up a short testimonial (roughly 10-100 words).