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Wood-fired pizza oven
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<blockquote data-quote="Traxion" data-source="post: 278581" data-attributes="member: 983"><p>A friend has one, he has it figured out to make good pizza. It took awhile to get it figured out. A few notes- Use fruit flavored pellets as the stronger pellets can make your pizza taste iffy. As other have said, there is a recovery time between pizzas. You can usually get two out of them before having to wait but sometimes not. And, rotate often. I have a PizzaQue propane oven and it does not get as hot, 850 in the summer versus 1000 with the Uuni. PizzaQue is a bit easier to use but both produce similar results. Only other items are thin crust and light toppings, they do not do well with thick toppings. And corn meal, use a lot of it to get it off the peel! Like ball bearings for pizza! Good luck!</p></blockquote><p></p>
[QUOTE="Traxion, post: 278581, member: 983"] A friend has one, he has it figured out to make good pizza. It took awhile to get it figured out. A few notes- Use fruit flavored pellets as the stronger pellets can make your pizza taste iffy. As other have said, there is a recovery time between pizzas. You can usually get two out of them before having to wait but sometimes not. And, rotate often. I have a PizzaQue propane oven and it does not get as hot, 850 in the summer versus 1000 with the Uuni. PizzaQue is a bit easier to use but both produce similar results. Only other items are thin crust and light toppings, they do not do well with thick toppings. And corn meal, use a lot of it to get it off the peel! Like ball bearings for pizza! Good luck! [/QUOTE]
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