Wood Fired Pizza on the Uuni 3 Portable Wood Fired Oven

Chef Tom cooks up not one but three pizzas on the Uuni 3 Portable Wood Fired Oven. We like to think there’s a little something in here for everyone, so enjoy and let us know what you’d like to see us cook next.

Neapolitan Style Pizza Margherita Recipe


  • Pizza dough (recipe below)
  • 1 (800 g) can San Marzano Tomatoes
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • fresh mozzarella
  • whole fresh basil leaves
  • extra virgin olive oil
  • parmigiano Reggiano

Pizza Dough


To make the pizza dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place on a parchment lined sheet pan. Cover. Refrigerate at least half an hour before use.

Fire up your Uuni 3 Portable Wood-Fired Oven. Allow it to preheat 15 minutes.

Combine the San Marzano Tomatoes, minced garlic, and kosher salt. Crush the tomatoes by hand, and stir to dissolve the salt.

You may also like: Cooking with Fire Episode 8: Pizza Battle, New York vs Chicago

To build the pizzas, stretch the dough out to roughly 10” diameter. Place on a floured pizza peel. Add a small amount of the tomato sauce and spread evenly across the surface. Top with small chunks of sliced fresh mozzarella. Add a drizzle of extra virgin olive oil. Transfer to the oven.

Spin the pizza a quarter turn every 20 seconds to brown evenly. Remove when the bottom and sides are browned. Top with basil leaves and finely grated parmigiano reggiano.


  1. Joe
    December 9, 2017

    How long do you estimate the first rise will take? Once formed into dough balls, can you refrigerate for more than 30 minutes?

  2. jane
    June 25, 2020

    Did you have to add sugar to activate the yeast? Ive been seeing that a lot on the Internet?

    1. Admin
      June 26, 2020

      Leaving out the sugar leans you towards french-bread in taste. If you double the yeast and leave out the sugar you will get the result you want. The sugar will generally get completely consumed by the yeast, but without it the yeast will dine on the flour which produces the french-bread type of taste.


Leave a Reply

Your email address will not be published. Required fields are marked *