Unifa Wood-Fired Pizza Oven: Setup & Cooking Guide

Updated at: 31/12/2024

The Unifa wood-fired pizza oven promises an authentic, delicious pizza experience right in your backyard. Its robust construction and efficient design allow you to achieve that signature smoky char and crispy crust previously only found in professional pizzerias. Whether you're a seasoned pizzaiolo or a complete beginner, mastering your Unifa oven unlocks a world of culinary possibilities, far beyond just pizza. Imagine the aroma of freshly baked bread, roasted vegetables, or even succulent meats, all infused with the unique flavour that only wood-fired cooking can provide.

This guide will walk you through the entire process, from the initial setup and preparation of your Unifa wood-fired pizza oven to mastering the art of cooking delicious pizzas and other culinary delights. Let's delve into a step-by-step process that will have you crafting perfect pizzas in no time, transforming your backyard into a haven of culinary excellence.

Preparation and Safety Guidelines

Tools Needed
  • Unifa Wood-Fired Pizza Oven
  • Unifa Modular Tables (optional)
  • OI Premium Hardwood Pellets
  • Unifa Natural Fire Starter
  • Pizza Peel or Paddle
Safety Guidelines
  • Always allow the oven to reach its optimal cooking temperature before placing food inside. Improperly preheating can lead to uneven cooking and potential burns.
  • Use oven gloves or mitts when handling the oven door, pizza peel, and any hot surfaces. The oven and its components retain significant heat for a considerable time after use.
  • Never leave the oven unattended while in use, especially during the initial heating phase. Maintain a safe distance from the oven while it's operating to avoid burns or accidental injury.

Step-by-Step Instructions

  1. Unifa Oven Setup

    • Unfold the oven legs, place the grate in the fuel tray, and slide it into the back of the oven.
    • Insert the stone baking board and the flame keeper into the oven.
    • Assemble the chimney parts and add the pellet hopper.
    • Place the oven door on the front.
    Place the oven door on the front.Place the oven door on the front.Place the oven door on the front.Place the oven door on the front.
    Unifa Oven Setup

  2. Prepare for Ignition

    • Ensure the chimney cap is removed and the chimney vent is open for optimal airflow.
    Ensure the chimney cap is removed and the chimney vent is open for optimal airflow.
    Prepare for Ignition

  3. Ignite the Oven

    • Fill the fuel tray with two scoops of OI premium hardwood pellets using the chimney cap as a scoop.
    • Place a Unifa natural fire starter at the front and light it, then slide it back inside the oven.
    • Check for a flame through the viewing hole. After 5 minutes or when the starter pellets are lit, gradually top up pellets little and often.
    • Continue to top up pellets little and often until the hopper is full. A full hopper will burn for 15 minutes.
    Continue to top up pellets little and often until the hopper is full. A full hopper will burn for 15 minutes.Continue to top up pellets little and often until the hopper is full. A full hopper will burn for 15 minutes.Continue to top up pellets little and often until the hopper is full. A full hopper will burn for 15 minutes.Continue to top up pellets little and often until the hopper is full. A full hopper will burn for 15 minutes.
    Ignite the Oven

  4. Cooking Process

    • Keep the oven door on at all times except when adding, removing, or rotating pizza.
    • Use the chimney vent to adjust airflow and control temperature.
    • After 15 minutes, the oven is ready to cook pizza.
    After 15 minutes, the oven is ready to cook pizza.After 15 minutes, the oven is ready to cook pizza.After 15 minutes, the oven is ready to cook pizza.
    Cooking Process

  5. Cooling Down

    • When finished cooking, let the oven burn through remaining pellets. Wait at least an hour before moving the oven to cool.
    When finished cooking, let the oven burn through remaining pellets. Wait at least an hour before moving the oven to cool.
    Cooling Down

Read more: Mastering the Uuni Koda 16 Pizza Oven: A Step-by-Step Guide to Perfect Pizza

Tips

  • Always use 100% hardwood, food-grade pellets.
  • Top up pellets gradually to avoid dampening the flame.
  • Closing the chimney vent will lower the flames, and vice versa.

Common Mistakes to Avoid

1. Insufficient Burn Time Before Cooking

Reason: The oven doesn't reach the optimal cooking temperature, resulting in unevenly cooked pizzas and long cooking times.
Solution: Preheat the oven for at least 1-1.5 hours, or until the dome reaches a temperature of 750-900°F (400-480°C).

2. Using Too Much Flour on the Pizza Peel

Reason: Excess flour on the peel can lead to a burnt crust and a soggy pizza base, as the flour burns or creates a barrier between the dough and the oven floor.
Solution: Use minimal flour, dusting the peel only lightly with semola or fine cornmeal.

3. Opening the Oven Door Too Frequently

Reason: Constantly opening the oven door during cooking causes significant heat loss, resulting in uneven cooking and extended cooking times.
Solution: Limit opening the oven door to check for doneness, ideally only once or twice.

FAQs

How long does it take to heat up my Unifa wood-fired pizza oven?
Heating time depends on the ambient temperature and the type of wood used. Expect 45-90 minutes to reach optimal cooking temperature (around 700-900°F/371-482°C). You'll know it's ready when the oven dome is glowing red and you can hold your hand a few inches above the cooking surface for only a second or two.
What type of wood is best for my Unifa oven?
Hardwoods like oak, hickory, or applewood are ideal. Avoid softwoods like pine or fir, as they produce excessive sap and creosote, leading to smoky pizza and potential oven damage.
How do I achieve a perfectly crispy pizza crust in my Unifa oven?
Use a high-hydration dough (65-70% hydration) and pre-heat your pizza peel thoroughly. Once the oven is hot, quickly slide the pizza onto the oven floor and cook for 60-90 seconds, rotating halfway through. The crust should be charred and blistered – a sign of perfect wood-fired flavor.