That looks intersting indeed but I still wouldn't know where to put it, I surely wouldn't want to fire that up in my flat... And if you have the room then why not simply build a proper Wood-fired oven yourself?

3 minutes baking time is also way too much for a Neapolitan-style Pizza that he claims it's capable of making - Neapolitan pizza bakes for 90 seconds or 2 minutes maximum. I can currently make a pizza in my modded G3ferrari Napoli in less than 3 minutes already, although it won't have that wood-fired oven taste. Most of the taste comes from proving the dough for a long time and not the burnt wood, though.

If I had the money that the Uuni costs I would buy an Effeuno P134H instead:
http://www.effeuno.biz/en/linea-easy-pizza.php

For now, I've ordered some more heating elements for my G3ferrari and will mod it even further. I'll upload a picture of my Pizzas once I'm finished with that and messing about with different types of flour.

If you do come across any videos of the Uuni I'm definitely interested, though.

After putting in the filling, he folds the edges of the Naan up similar to creating a pizza ball which will trap some air inside to create bubbles.
He then slaps the Naan between his hands to 1) get rid of excess flour and 2) pre-stretch it a little.
Finally he makes sure not go over the edge of the Naan when rolling it out in order to leave some air trapped inside, too.

No, I'll order mine at beginning of September. This one was prepared in a hot pan and then placed under the grill. Total time about 5 minutes.

I linked to that PDF somewhere within this thread

I recently did a comparison of Tipo 00 flour and our german Type 405 - the flavour was very much alike but the pizza turned out better with the 405. Who would've thought? I'll do a more elaborate comparison another day with more flour types and hopefully not forget to snap some pictures again.

Thanks BB1!