This refers to pizzas cooked in the Uuni 3 oven (now Ooni 3). It denotes a specific style of cooking, where a portable wood-fired or gas-fired oven reaches high temperatures, enabling the rapid baking of Neapolitan-style pizzas. A standard example involves placing a prepared pizza onto a preheated baking stone within the device, resulting in a charred crust and quickly melted toppings.
The importance of this cooking method lies in its accessibility. It provides a way to achieve authentic, high-temperature pizza cooking at home without the need for a large, permanent brick oven. Benefits include rapid cook times (typically around 60-90 seconds), imparting a unique smoky flavor, and replicating restaurant-quality pizza in a domestic setting. The historical context arises from the growing popularity of wood-fired pizza and the demand for more convenient solutions for home cooks.
