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[quote=Anonymous][quote=Anonymous][quote=Anonymous]We’ve been making pizza at home a lot since we got a Breville pizza oven. The results are fantastic.  I didn’t always find the labor cost/benefit analysis worth it when we used the oven on max temperature (550 for ours) with pizza stone or steel set up. Definitely hard to calculate with the outdoor ovens that make unbelievable pizza with a whole lot of effort.

We like the NYT variation of the Roberta’s from Brooklyn recipe:  https://www.reddit.com/r/ooni/comments/wcxbtp/very_happy_with_the_results_ive_settled_on/ [/quote]

This is the only post that has me even contemplating it; buying a specialty oven. I've tried every tip here and it's just...ok. I've never been able to make a pizza at home that has compared to a coal-fired pizza oven. [/quote]
Do you have any friends who have either the Breville Pizzaiolo or Ooni Volt? There are other cheaper ones coming on the market, but those seem to be the gold standard for now. I tried the Breville before getting it and was really impressed.  I would have been reluctant to spend that much otherwise.  I do the overnight ferment version of the Roberta’s dough and cook on the “wood fired” setting on the Breville which is 750 degrees.  It takes 2.5 minutes and is ready for the next (smallish) pizza in 5 minutes.[/quote]

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