I was disappointed with the poor deck temp of the UUNI the first time I tried it, so I bought a pack of quarry tiles from Home Depot and modified the oven. At the same time, I wanted to try a different recipe and give another go at Neapolitan style, so I tried the Mozza recipe as outlined here:http://www.pizzamaking.com/forum/index.php/topic,16033.40.html
I know that the Mozza recipe calls for about 550F temp, but my kitchen oven is a bit lame, so I figured I'd combine efforts and try to adjust the heat and cooking times as I went.
- I lined the deck with tile and, since I had extra, lined the roof 2x high.
- The dough progressed nicely and I followed the instructions very closely. Each time I worked the dough, there was a great aroma.
- And the pies...a couple Neapolitan attempts, one NY style chicken pizza, and a pepperoni.
- I would open the aperture on the fan baffle quite a bit during prep to get the overall oven and oven floor temperatures up. This seemed to help a lot with the problems I first noted with this oven and the undercooked skin / interior. Each of the pies I baked had nice bottom coloring.
- Then I would restrict airflow more during actual bake so I wouldn't burn the top.
- I noticed the dough was really good to work with and not too high in moisture, but I used a liberal amount of bench flour and quite a bit of semolina on my wooden peel. I didn't want to risk getting one stuck in the oven.
- It also seemed to have great spring around the mid-way point, but the last couple of pies didn't have much spring and tore more easily. But I was throwing it pretty thin at that point, so I'm not sure. I noticed that Mozza pies tend to have a thicker cornice, more like my first pie.
- The UUNI is fun and you will get a few burns along the way as you try to reload the pellet chute. But the quest continues...