Recent reviews on pizza ovens?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
|
I’m considering buying a pizza oven. I’ve searched here, but a lot of the posts appear to be from a few years ago.
If you have a pizza oven, would you mind sharing what brand you have and what you like or dislike about it? We are currently using our Weber grill in good weather and our regular oven, at 550, when it is very cold out. We use baking stones in both. We’re fairly happy with the results we get now, but wonder if the high heat of a pizza oven would make our pizza better. Thanks in advance! |
Anonymous
|
I have an ooni and love it! Mine is a wood pellet one, but they have gas ones as well. It gets up to 800+ and the pizza is soo good. The only downside is you cant use it in high winds, but depending on your set up you could mitigate the wind.
|
Anonymous
| Also love the ooni. Mine is propane. I use it on the covered porch and love how small and compact it is. I have the full size one it makes fantastic pizza. |
Anonymous
| We have the gozney - uses either propane or natural gas, and it’s been great. |
Anonymous
| I bought my son a Ooni gas pizza oven. It works very well. He uses a remote digital infrared thermometer e.g., the Thermoworks Industrial IR Gun, to know when the oven has reached the correct temperature. Pizzas cook in a couple of minutes and taste much better than those made in a regular kitchen oven. |
Anonymous
|
Did it take a while to figure out how to cook a good pizza? Is turning the pizza difficult? Is a 16” better than a 12” for getting the pizza in and out and turning it while it’s cooking?
|
Anonymous
|
In my opinion you need to get the stone up to at least 700 degrees. I have a pellet grill with a pizza oven attachment. Set the grill for 325 and the oven gets up to about 750. Pies cook in 3-4 min and you get wood fired quality. Just do a little research since it’s not universal and some manufacturers have their own like green mountain grill. Some pellet grills get up to 700+ and you should be able to put the pizza stones right on the grates.
https://a.co/d/0DwBzx8 |
Anonymous
I'm the first ooni PP, and I will say, the hardest thing about it IMO is launching the pizza. Turning the pizza is not difficult (worst case scenario you pull it out on the peel, turn it and put it back in). Letting the oven heat up properly is maybe another issue - it MUST be fully preheated so the stone is nice and hot, otherwise it will only be cooking from the top. You want the stone super hot so when the dough hits it starts puffing and cooking on the bottom. I'd say my first one had trouble launching, but after that it was smooth sailing. I just put a lot of flour on the peel and make sure it slides around before taking it outside to the oven (give it a little shake on the peel, and if it slides around easily, it'll come off easily). I'm sure there are more technical techniques but this works for me lol. My technique is: -Heat up about 15-20m -Launch pizza -20s -First turn, 1/4 -20s -Second turn, 1/4 -20s -Third turn, 1/4 -20s -Review - does it need a bit more? Then 20s. Depending on the temp it was preheated to it may already be done or might need another 20s. I already told DH that we are making pizza this weekend  This thread inspired me!
|
Anonymous
|
I won a Chefman indoor pizza oven at a raffle.
I love it. My pizza is fabulous. The crust is to die for. But I’m not sure if I would have ever bought it on my own. It’s a little pricey for pizza. |
Anonymous
|
Ooni vs gozney. I have the big gozney, and it’s been great
https://nymag.com/strategist/article/ooni-koda-2-pro-vs-gozney-arc-xl-review.html |