Had the first bake last night, after running it on high for the requisite twenty minutes to "burn the paint off". There really wasn't much (any?) burning of paint, although the external temperature of the oven maxed out my infrared thermometer in places (>1022F). It is incredibly easy to get going and seems to get up to temp in a hurry, although it goes thru the pellets (a full hopper lasts maybe 10-15 minutes).
My initial impressions are that it bakes an excellent pie. There seems to be a lot of air-flow over the pie, so the bake times were somewhat shorter than I would have expected given the temperatures I was recording from within. My frame of reference is a heavily modified Weber kettle grill, a-la Kettle Pizza with a cordeirite ceiling, which cooks pies in about 1-1.5 minutes at ceiling temp of 1000F and closer to three minutes at 800.
Note, however, the way the fire comes out of the Uuni: airflow is over the pizza, then thru some holes in the deck where it circulates back underneath the pizza and out the bottom. I wonder whether the moving (fan forced) air cooks the pizza differently than what I suspect is much more static air in a typical pizza oven (with my Weber mod being a bit of a mix between the two); also, the thin metal deck may transfer much less heat directly than hot masonry/stone, which I would expect holds heat much better.
Note the fire coming out of the burner, this is with the airflow shut off (otherwise it shoots out the front door): (picture 1-2)
I was cooking with the Uuni at around 800-850F internal temp of the ceiling, with the floor temp around 700F. The first pizza came out well overdone in just under three minutes: (pizza 1 is pictures 2-3)
Pizza #2 was eaten before it could be photographed :-)
The third pizza was more successful, this came out in just under 2 minutes, again with ceiling temp of around 800: (pictures 4-5). However, given the appearance of the pizza above and below, the crust (25% whole wheat) was slightly less done than I would have expected with my usual setup. Again, wondering about the reduced thermal capacity of the metal deck. Actually, this may be a good thing: my pies usually have an overly cooked crust which is sometimes burned.
I look forward to more experimentation with this as I work towards a better pie. It really took me a long time to learn to use my Weber mod, although I was helped along by reading in the forums... I'd like to see other people's experience with the Uuni too, I know I have a lot to learn but it seems like a very good tool.