what's up everybody joey here with a very delicious show-and-tell for you guys i'm
gonna introduce you to my new pizza oven the uni coda 16. now back in the summer you probably saw
me do a video about the uni 2. it's a pizza oven uh it's about a 12-13 inch cooking surface it runs
off of wood pellets for fuel and you can make these like great neopolitan style pizzas and
get the temperature up to like 930 degrees but i wanted something a little more versatile i want
to be able to cook other kinds of things a little easier and the wood pellets while you can do it
it's a little more challenging you have to learn a little bit more with them so i wanted to try out
the worlds of propane fuel based pizza ovens and so the uni cota16 cut my eye for a few reasons one
that propane that being able to control everything just on the dial and turn that heat up and then
turn it off right away means that i can use kind of flash cooking methods and cook other things
one pizza's uh what one style pizza i've been really getting into is detroit or sicilian style
which basically requires me to like turn this on full blast let the pizza sew inside heat up to
like almost a thousand degrees and then turn this thing right off and put the baking steel with the
pizza oven in there and the residual heat from the oven plus this the stone underneath just kind
of cooks it and gives this nice really fluffy thicker crispy crust and then i can turn it on
uh back into like low or medium or even high heat and kind of char that
top of it to give it a a a fully cooked effect now the neapolitan pizzas take like two minutes to
cook which you can do with this and those kind of pizzas take like seven or eight minutes so being
able to adjust that heat on the fly like that makes cooking those kind of foods a lot easier
having that 16 inch stone is also really nice now remember i i made pizzas about 10 to 12 inches so
really uni 2 can only fit that one pizza with this i can only put one pizza of course but i can move
it around i can learn the hot spots of this pizza stone and cook it on to the far back where it
gets hotter or the top right where it's a little cooler and the reason it does that is because of
this l-shaped flame the whole the entire oven is not covered in flames it's only this certain side
so that means inherently it has a little bit of a cooler area so that you can bring the food and
the pizzas and the cast iron over to this section uh to get it a little cooler and kind of control
your cooking speed and your cooking temperatures in that way this stone is great i have a i got a
new version here not a new version but a new stone because the moving around this i ended up cracking
it my fault i dropped it from very high up and so i bought a new one to replace that so this is what
the stone looks like you can see it's lots of like that very big cooking surface much bigger than the
pieces that i use so what i do is i bring it back here where that l shape of the heat usually goes
full hot and then bring it up here to kind of rotate and finish off the pizzas and so having
that extra room having the l-shaped heat means you can do all sorts of different kinds of food
varieties the propane is pretty simple it just has a connector here i have an extension that goes to
my propane tank on the other side of this wall uh and i just turn it on and then you click on
this this dial here you can go to low or high and then i use like a infrared laser thermometer to
kind of gauge the heat of the stone check out the different temperatures and get things ready that's
it i really like the versatility of this i kind of miss having the romanticism of those wood chips
it's kind of nice to be able to have a little bit of part a little bit of a smoky flavor if you want
i usually buy mild chips and i think you're doing neapolitan pizzas they cook so quickly
that you get minimal wood influence into your food when you do things like steak or something
other kinds of meats that take a little bit longer have a little more time for that wood
chip flavor to kind of smoke into that food then it's more uh prominent there but with the gas you
don't really get that i'm just kind of a bummer i still really like that umi too i still like
working with the wood chips but again having this versatility of the propane would be able
to turn it on and off uh being able to have that heat control and the extra room to cook all sorts
of different kinds of foods meaning i can use this pizza oven a lot more and down in southern
california which is a little bit nicer outside it is nice to be able to cook outside with uh
with an oven that has that kind of versatility for whatever you're feeling like at that time so
uni has a whole lineup of products of different kinds of pizza oven some are actually hybrid you
can get like a wood chip and gas hybrid model i really like their stuff i really been using
them a ton the past like five or six years ever since they kind of launched on kickstarter i've
been using their stuff for all my all my pizza making hobbies and now all of my culinary hobbies
in general uh thank you guys for watching the show and tell that is unicode 16 pizza oven bye