Ooni 3 Outdoor Pizza Oven, Pizza Maker, Portable Oven, Outdoor Cooking, Award Winning Pizza Oven
Brand | ooni |
Color | Stainless Steel |
Heating Method | Conduction |
Finish Type | Stainless-Steel |
Fuel Type | Wood, Natural Gas |
About this item
- Ooni 3, our award-winning wood fired pizza oven, is one of the most innovative cooking gadgets in the pizza ovens world
- Perfect for your outdoor patio or garden, the Ooni 3 portable pizza oven cooks delicious pizzas in just 60 seconds
- Heats up to 932ºF in just 10 minutes and runs on energy-efficient, sustainably sourced wood pellets
- Ooni 3 provides the perfect cooking conditions for so much more – roast meat, fish and vegetable dishes in minutes
- Lightweight and easy-to-use, take your Ooni 3 on the go wherever you please!
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Price | Currently unavailable. | $599.00$599.00 | $136.99$136.99 | -8% $274.95$274.95 List: $299.00 | -14% $254.99$254.99 List: $294.99 | $499.00$499.00 |
Delivery | — | — | Get it as soon as Sunday, Mar 31 | Get it as soon as Monday, Apr 1 | Get it as soon as Sunday, Mar 31 | Get it as soon as Monday, Apr 1 |
Customer Ratings | ||||||
Value for money | 4.6 | 4.0 | 4.4 | 4.1 | 3.9 | 4.5 |
Flavor | 4.5 | 4.6 | 4.1 | 4.3 | 4.1 | 4.7 |
Easy to use | 4.3 | 4.4 | 3.7 | 4.2 | 4.0 | 4.6 |
Easy to assemble | 4.7 | 4.8 | 4.5 | — | 4.7 | 4.9 |
Portability | 4.1 | 4.2 | — | 4.6 | 4.6 | 4.7 |
Sold By | — | Ooni USA | Shinerich Group | Angel Seller | Bertello | Gozney |
capacity | — | 16 cubic inches | 5.3 pounds | 26.5 liters | — | 0 cubic centimeters |
heating method | Conduction | Propane Gas | Conduction | Wood Fired | Conduction | Convection |
fuel type | Wood, Natural Gas | Propane Gas | Wood | Wood and Charcoal or Propane Gas | Wood, Charcoal, Pellets | Liquefied Petroleum Gas |
special feature | Portable | Automatic Shut-Off | Portable | Manual | Portable | Portable |
installation | Countertop | Countertop | Countertop | Countertop | Countertop | Countertop,Peel |
finish type | Stainless-Steel | Powdered Stainless Steel | Wood, Pellet, Stainless Steel | Stainless Steel | Wood | Wood |
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Product information
Product Dimensions | 23 x 17 x 28 inches |
---|---|
Item Weight | 22 pounds |
Manufacturer | Ooni |
ASIN | B06VW7YLDL |
Item model number | Ooni3 |
Customer Reviews |
4.3 out of 5 stars |
Best Sellers Rank | #329,653 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden) #174 in Outdoor Ovens |
Is Discontinued By Manufacturer | No |
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Product Description
The Uuni 3 wood-fired and gas pizza oven allows you to cook jaw-dropping pizza in minutes. When it comes to outdoor pizza ovens, the Uuni 3 garden pizza oven is an outdoor cooking essential and a must have Ooni oven. Making pizza in your Ooni pizza oven has never been easier. The Uuni 3 outdoor wood fired pizza oven is a pizza maker machine capable of cooking up to 13” pizzas. The Uuni 3 wood fire pizza oven is a versatile wood burning pizza oven and pizza maker oven that will transform any outdoor cooking experience.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers are happy with the quality, ease of use, performance, speed and appearance of the cooking oven. They mention that it makes exceptional pizzas, tastes great and that it's easy to assemble. They also appreciate the performance and speed of the oven. That said, some are disappointed with ease of combustion and differ on heat.
AI-generated from the text of customer reviews
Customers like the quality of the pizza oven. They say it makes exceptional pizzas, that it cooks very well, and that the dough recipe is spot on. Customers also say it's perfect for this style of cooking, and produces a true neapolitan style pizza.
"...I was thinking how clever the design is, it's just a very well-fabricated thing - all stainless-steel and very purposeful...." Read more
"...With temps that high, you can cook amazing pizza and breadsticks. With the sizzler pan, you'll make great steaks, salmon, veggies and potatoes...." Read more
"...A little char in just the right places. Suffused with a delicious woodsmoke flavor that tastes like summer and family. You will love it." Read more
"...The 3 did light up well, got hot, and cooked pizza great! The smoke taste was just too much...." Read more
Customers like how easy it is to use the cooking oven. They say it's simple, easy to assemble, and perfect for this style of cooking. Customers also mention that the kids enjoy the pizza making process and that the wood pellets are helpful.
"...Assembly was easy - taking my time, it probably took me about 45 minutes total, including washing the pizza stone and the included Uuni pizza peel...." Read more
"...curve, and I expect to get better with time, but I was pleased with how easy and efficient this little oven is...." Read more
"...In addition, it's just really fun to use this thing. People get excited to make their own pizzas and cook them...." Read more
"If you’re looking for fast, easy pizza, then order pizza...." Read more
Customers like the performance of the cooking oven. For example, they say it works wonderfully, it heats up quickly, and does a good job on the first pies through it. Customers also say the results are impressive and easy, and it's a delight to use.
"...it's just a very well-fabricated thing - all stainless-steel and very purposeful...." Read more
"...The Ooni 3 performed great at the first real test...." Read more
"This little oven works like a charm once you figure it out. And you do have to figure it out on your own...." Read more
"...Its a very rewarding process. Eventually we will build our own oven but to get this much practice for $300 bucks- hard to beat." Read more
Customers like the speed of the cooking oven. They say the pizza cooks quickly, and the crust is perfectly and evenly cooked in just 90 seconds. The wood pellets work great and do heat the oven quickly. The product is easy to set up and use, and produces restaurant-quality pizza in minutes. It helps to get the fire started faster, and also helps the grill produce less smoke.
"...Pizzas come out FAST, so your pizza won't dehydrate like with many electrical ovens- Portable?..." Read more
"...It helps to get the fire started faster and also helps the grill produce less smoke hence less sooty flavor...." Read more
"...The oven cooks quickly too which is nice. I recommend buying an extra pizza peel so you have a pizza ready on deck since the pizzas cook so quickly...." Read more
"...Add a bunch of veggies and you'll get all sogged up. Great, fast pizza...." Read more
Customers like the appearance of the cooking oven. For example, they mention it has a great design, it comes apart easily, and is efficient. Some say the pizza peel is awkward.
"...As I was putting it together I was thinking how clever the design is, it's just a very well-fabricated thing - all stainless-steel and very..." Read more
"...I like the design, like the cost and simplicity, and the owner seems like a genuinely good person...." Read more
"...Overall the unit is put together very well and quality sleek design. I use the gas most of the time so I took off the chimney...." Read more
"...Pizza peel is awkward. Cute, but awkward.- Soot. This comes from the hopper being too full, but still find it's sooty. Pizza tastes like soot...." Read more
Customers like the value of the pizza oven. They say it's well worth the price, the best affordable pizza oven on the market, and a solid product for the price. Some customers also mention that it functions as a super cheap home salamander.
"...I like the design, like the cost and simplicity, and the owner seems like a genuinely good person...." Read more
"...Good luck! It's a great product and very affordable for what it can do!" Read more
"...So, while I like it, and it did function as a super cheap home salamander, the drawbacks convinced me during testing that I just wouldn't use it." Read more
"...With those things in mind, I would say that the Uuni 3 is worth the money and makes exceptional pizzas...." Read more
Customers are mixed about the heat of the cooking oven. Some mention that it gets hot quick and evenly, while others say that it takes some finesse to control the heat.
"...The thing the uuni excels at is getting blazing, smoking hot. It'll get over 900 degrees about 10 minutes after lighting it...." Read more
"...Largely due to the inefficient way the thing burns. Not hot enough, too hot, sooty..." Read more
"...The 3 did light up well, got hot, and cooked pizza great! The smoke taste was just too much...." Read more
"...The oven gets so hot that if you wait even 30 seconds without turning, your pizza will be blackened and any longer, completely burnt...." Read more
Customers are dissatisfied with the ease of combustion of the cooking oven. They mention that it burns through the pellets fairly quickly, is difficult to light and burn properly in wind, and the flames do whatever the heck they want. Ashes form in the tray, and it gets harder to keep a flame on. Some customers also report that the edges of the pizza burn too quickly.
"...You ever eat soot? It's not good.- Flames do whatever the heck they want with the slightest bit of wind...." Read more
"...The pizza peel that comes with the Uuni is just plain dangerous...." Read more
"...They are sublime. Crispy but not too crispy. A little char in just the right places...." Read more
"...book takes several hours, is messy prepping and cleaning up, dangerous to some degree and in the end you might get a pizza that's better than what..." Read more
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Top reviews
Top reviews from the United States
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For my first try, I made two simple pizzas and they turned out beautifully. I'll just say this - the Uuni is not "automatic" - it's not just like turning on your gas grill and off you go. This is to be expected - you're working with live fire and it needs to be coaxed along. Getting the fire to really build and reach a critical temperature the first time took a bit of repetition, but that's part of the learning curve. The online videos are a tremendous help in speeding up that learning curve.
Also, I think everyone who buys a wood-fired oven really needs to have a digital infrared thermometer, to check the oven floor temperature. But that's part of the adventure, this thing is for those who like to tinker and perfect things. Since the first pizzas, I've made a few more, as well as using it to finish off some Italian sausage, and some broccolini. I love it !
Also, I read so many reviews from people who go to great lengths to prevent the pizza from sticking to the peel. The secret is to drop the dough into flour before shaping it. You'll be good to go, without having to add any flour to the peel. Just make sure not to let the tomato sauce sit for too long, or it will stick.
The Ooni 3 performed great at the first real test. Controlling the temperature certainly has a learning curve, and I expect to get better with time, but I was pleased with how easy and efficient this little oven is.
One tip that I've learned: a laser infrared thermometer is a must. Ten minutes is not enough to get to a steady-state 900+ Fahrenheit pizza stone temperature. In my case, I found 15 minutes to be ideal, and If you open the front door too often to check the temperature, you may upset the stone's ideal settings for pizza cooking. So, what you should do is to point your infrared thermometer to the second O letter in the front of the door, and when it reaches 300, it means that the stone is at least 3 times as hot, and you're good to go.
So, wait for the pellets to reach temperature, before you pour more down the hopper. Then, wait for a couple of minutes so that the flames die down from the top of the stone, or your pizza will get too sooty, and slide it in. Thirty seconds, then flips it 180 degrees.
Enjoy it!
Also, I read so many reviews from people who go to great lengths to prevent the pizza from sticking to the peel. The secret is to drop the dough into flour before shaping it. You'll be good to go, without having to add any flour to the peel. Just make sure not to let the tomato sauce sit for too long, or it will stick.
The Ooni 3 performed great at the first real test. Controlling the temperature certainly has a learning curve, and I expect to get better with time, but I was pleased with how easy and efficient this little oven is.
One tip that I've learned: a laser infrared thermometer is a must. Ten minutes is not enough to get to a steady-state 900+ Fahrenheit pizza stone temperature. In my case, I found 15 minutes to be ideal, and If you open the front door too often to check the temperature, you may upset the stone's ideal settings for pizza cooking. So, what you should do is to point your infrared thermometer to the second O letter in the front of the door, and when it reaches 300, it means that the stone is at least 3 times as hot, and you're good to go.
So, wait for the pellets to reach temperature, before you pour more down the hopper. Then, wait for a couple of minutes so that the flames die down from the top of the stone, or your pizza will get too sooty, and slide it in. Thirty seconds, then flips it 180 degrees.
Enjoy it!
There are a couple of quirks to using the oven, however. The pellet fuel is really efficient, but the hopper doesn't hold all that many. Ideally, you add a little bit of fuel every few minutes and the hopper will never run out and this thing will run for hours. That can be tough if you're manning the oven, making pizzas, watching kids, drinking beer, etc. Having a helper here really makes a huge difference. If the hopper runs out, it can take a little time to let the newly added pellets burn down. While the new pellets are burning down, you shouldn't cook as the food will taste awful. Also, don't be afraid to let the oven come back to temp for a minute or two after a pizza comes out. If you mind the pellets and keep the oven hot, you'll have no issues and make consistently good food.
You shouldn't be intimidated by the oven. Keep a phone or stopwatch nearby to time your cooks, it'll help you not burn things, which can happen really quickly with as hot as this gets. With a little practice, you can get a pizza out every 5 minutes or so. Once the gas burner comes out in the US, it should solve the pellet burn down issues. I'd buy this again. We've had great results, but there is a learning curve. You'll most certainly burn stuff, get a few runs in before you try cooking a steak. Mine will be getting a lot of use this summer.
Top reviews from other countries
Qualität und Verarbeitung sind ordentlich, kann bislang nichts negatives feststellen.
Wer auf selbstgemachte Pizza steht und einen kompakten, holzbefeuerten Ofen sucht, kann hier definitiv zugreifen!
- utilizzare sempre un pellet alimentare per barbeque; nonostante il costo elevato se ne consuma una quantità veramente minima.
- comprare un termometro laser con cui misurare la temperatura della piastra di cottura. La pizza andrà cotta ad una temperatura tra i 430 e i 470°C. Ricordando di aprire il meno possibile il forno per rilevare la temperatura, il forno raggiunge valori intorno ai 500°C in 10 minuti. Considerando l'abbattimento della temperatura ogni volta che si apre il forno il mio consiglio è di partire con un valore tra i 470 e i 500 °C
- Vi invito a fare la pizza napoletana (col cornicione) per questo forno (e quindi di utilizzare le dosi acqua/farina/lievito/sale previste per questa pizza). Il problema è che viste le dimensioni della bocca del forno è facilissimo (esperienza personale) che il condimento scivoli sulla piastra bruciandosi quando s'infila la pizza in forno. Cosa che con il cornicione è più difficile che accada.
- Penultimo punto, ma fondamentale! La pizza cuoce in un minuto, ma non va assolutamente lasciata cuocere in modo continuativo altrimenti la parte più vicina al braciere si brucerà (letteralmente). Quindi infilate la pizza nel forno ed estraetela dopo 15 secondi, ruotatela di 90°C e infilatela di nuovo in forno e ripetete fino al giro e minuto completo. Vi consiglio anche di essere in due per ridurre al minimo i tempi di apertura del forno.
- Ultimo consiglio: è facile che la pizza si "bagni" a causa del condimento (pomodoro, mozzarella, etc.) rendendo difficile se non disastroso staccarla dalla pala per infilarla nel forno. Non serve neanche infarinare troppo la pala (oltremodo si brucerebbe la farina dando un retrogusto amaro). Io opero in questo modo: infilo la pizza semplice nel forno e la condisco quando la tiro fuori la prima volta, avendo cura di rinfarinare la pala perché anche se già parzialmente cotta, le zone di pasta più sottile potrebbero bagnarsi e lacerarsi rinfilando la pizza nel forno.
Ps. La temperatura del forno, una volta che non si alimenti più, scende rapidamente ma rimane a una temperatura superiore ai 200 gradi per un bel po' di tempo. L'ideale per riscaldare una pizza che eventualmente si sia raffreddata.
N.B. I piatti nella foto hanno un fiametro di 32 cm.
Reviewed in Italy on May 3, 2019
- utilizzare sempre un pellet alimentare per barbeque; nonostante il costo elevato se ne consuma una quantità veramente minima.
- comprare un termometro laser con cui misurare la temperatura della piastra di cottura. La pizza andrà cotta ad una temperatura tra i 430 e i 470°C. Ricordando di aprire il meno possibile il forno per rilevare la temperatura, il forno raggiunge valori intorno ai 500°C in 10 minuti. Considerando l'abbattimento della temperatura ogni volta che si apre il forno il mio consiglio è di partire con un valore tra i 470 e i 500 °C
- Vi invito a fare la pizza napoletana (col cornicione) per questo forno (e quindi di utilizzare le dosi acqua/farina/lievito/sale previste per questa pizza). Il problema è che viste le dimensioni della bocca del forno è facilissimo (esperienza personale) che il condimento scivoli sulla piastra bruciandosi quando s'infila la pizza in forno. Cosa che con il cornicione è più difficile che accada.
- Penultimo punto, ma fondamentale! La pizza cuoce in un minuto, ma non va assolutamente lasciata cuocere in modo continuativo altrimenti la parte più vicina al braciere si brucerà (letteralmente). Quindi infilate la pizza nel forno ed estraetela dopo 15 secondi, ruotatela di 90°C e infilatela di nuovo in forno e ripetete fino al giro e minuto completo. Vi consiglio anche di essere in due per ridurre al minimo i tempi di apertura del forno.
- Ultimo consiglio: è facile che la pizza si "bagni" a causa del condimento (pomodoro, mozzarella, etc.) rendendo difficile se non disastroso staccarla dalla pala per infilarla nel forno. Non serve neanche infarinare troppo la pala (oltremodo si brucerebbe la farina dando un retrogusto amaro). Io opero in questo modo: infilo la pizza semplice nel forno e la condisco quando la tiro fuori la prima volta, avendo cura di rinfarinare la pala perché anche se già parzialmente cotta, le zone di pasta più sottile potrebbero bagnarsi e lacerarsi rinfilando la pizza nel forno.
Ps. La temperatura del forno, una volta che non si alimenti più, scende rapidamente ma rimane a una temperatura superiore ai 200 gradi per un bel po' di tempo. L'ideale per riscaldare una pizza che eventualmente si sia raffreddata.
N.B. I piatti nella foto hanno un fiametro di 32 cm.
J'étais passé par le four électrique portable (ferrari truc) nul, la pierre refractaire dans un four tradi avec un prechauffage de 30min... nul.
La c'est génial, on atteint la température de 400/500° en 15 min, autant dire que quand on voit qu'il en faut 30 pour préchauffer un four a pizza en pierre, c'est un gain de temps.
Je suis fan des pizza napolitaine, mais vraiment accro, et je ne trouve pas beaucoup de pizza Napolitaine de qualité dans mon coin. Et la je ne vous fait pas attendre plus longtemps... c'est juste génial, en fait le fait d'atteindre les 400/500° change totalement la donne, vous faites gonfler votre pate rapidement, donc la mozza et la sauce tomate n'ont pas le temps d'imprégner la pate, et elle s'alvéole comme il faut....
Votre préparation de pate, la plus traditionnelle qui existe, laissez reposer (perso j'aime la poussée naturel a 20° pdt 1 journée) d'autres préfèrent la poussée lente au frigo pendant 72h... testez j'ai envie de dire.
On va commencer par les points négatifs, ils sont pas nombreux :
- notice très légère et en Francais ca aurait été mieux.
- l'allumage du pellet, maintenant ils conseillent d'utiliser un allumeur a gaz ce que je ne fais pas (j'allume a l'allumette un allume feu naturel)
Points positifs :
- on atteint les 400/500° en un rien de temps.
- rapide a monter (meme si notice un peu nul)
- mobile (démontable en 2s, tout est prévu)
- le pelet a l'énorme avantage du bois (coloration de la pizza, chaleur au dessus, gout du feu de bois,.... sans les inconvénients la prise de place, l'allumage,....
Vraiment, vous aimez les pizza.... n'hésitez pas une seule seconde... mais vraiment pas une seule seconde, ca vous fera économiser les trucs inutiles contrairement a ce que j'ai fait (120€ de four elec enfermé dans un placard, pierre refractaire a 50€ je crois, qui me sert pas) bref vraiment allez-y.
First of all it is simple to assemble (took about 20 minutes) and feels fairly robust, as robust as it is possible for stainless to feel anyway.
I used Ooni’s pizza dough and pizza sauce recipes and they were both excellent. These are both available on the website or there are YouTube tutorials to watch. There are loads of videos with recipes and such like.
Lighting it up is straightforward - I used two natural firefighters at the front of the grate along with Cookinpellets wood pellets (can be found on Amazon) which impart a nice smokey flavour and was up and running in minutes. I did season the oven first by running it for 30 minutes and letting it cool down as suggested.
In terms of the pizzas I found that using Ooni’s dough recipe and 130g dough per pizza was about right. Don’t forget to be quick when putting on sauce and toppings so that the pizza doesn’t stick to the paddle !
Once the pizza is in the oven, I found that around 60 seconds, a 180 degree rotation and then another 30 seconds was about spot on. Keep the pellet hopper filled up 3cm below the level, little and often. Let the heat regenerate for a minute between pizzas.
All in all this creates restaurant quality stone baked pizzas and is well worth the investment ! Highly recommended - well done Ooni !