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Best pizza oven to buy?
Posted on 3/10/22 at 12:09 pm
Posted on 3/10/22 at 12:09 pm
Any of you pizza makers out there have any suggestion for a good pizza oven/grill to buy? My brother and I used to make pizzas pretty often when we were younger and I thought of getting one and start making them again. It's a pretty fun little activity to me too IMO.
Doesn't matter to me the price or anything I just wanted to ask what yall think might be some good ones.
Doesn't matter to me the price or anything I just wanted to ask what yall think might be some good ones.
9
Posted on 3/10/22 at 12:24 pm to A Menace to Sobriety
Ooni is super compact and really good, and you don't even HAVE to get the pellet burner version. I have the gas and the pizzas are excellent.
Has become an easy go to for me every couple of weeks.
Has become an easy go to for me every couple of weeks.
Posted on 3/10/22 at 12:26 pm to Freauxzen
quote:
Ooni is super compact and really good, and you don't even HAVE to get the pellet burner version. I have the gas and the pizzas are excellent.
My parents bought an Ooni not long ago. Cooks a dang good pizza.
Posted on 3/10/22 at 3:42 pm to A Menace to Sobriety
If you have a Weber Kettle the KettlePizza kit makes a good pie.
Posted on 3/10/22 at 5:30 pm to A Menace to Sobriety
I haven't used one, if they are easy I'm tempted. We have a stone that works great in a 500 degree oven. Element is under the metal, we put the stone directly on the bottom of the oven. Cooks crazy fast and cleanup is easy, just brushes off once it cools down.
Posted on 3/11/22 at 5:58 am to A Menace to Sobriety
Just got an Ooni 16 as a gift. Never had an interest in one, but it’s fun to use. Be prepared to spend some dollars in addition to the oven itself. Mine came as a stick/charcoal burner, so if you want a gas burner, that’s extra. Then you need a table/stand for it. And a pizza peel. And an infrared thermometer.
Either wood or gas will get the stone to 750 deg in about 20 mins. The pizza cooks in about 90 seconds. The hard part is making the dough correctly.
Either wood or gas will get the stone to 750 deg in about 20 mins. The pizza cooks in about 90 seconds. The hard part is making the dough correctly.
Posted on 3/11/22 at 7:31 am to DR93Berlin
Do you think you'll use it a fair amount? I'm in the same boat, was never on my list but my wife mentioned it and it seems like something the family would enjoy. But I don't need another thing sitting around that ends up being an annoyance to use.
Posted on 3/11/22 at 9:44 am to Pettifogger
On average we’re using it once every couple of weeks. Gas-fired option makes it pretty easy to fire it up. Making the dough is more of a production because you make it a day in advance. It’s not like just throwing a steak or burger on the grill. But I can see us using it more frequently in the warmer months. If you’re space-limited, it’s a consideration, because it’s like adding another grill or smoker
Posted on 3/11/22 at 10:08 am to A Menace to Sobriety
quote:
Best pizza oven to buy?
If you are going to spend that kind of money, but also have been eyeing a ceramic grill, just go with a ceramic. I have a Kamado Joe and a pizza stone and i make some very good pizza's on that thing.
This post was edited on 3/11/22 at 10:10 am
Posted on 3/11/22 at 10:58 am to Pettifogger
quote:
Do you think you'll use it a fair amount? I'm in the same boat, was never on my list but my wife mentioned it and it seems like something the family would enjoy. But I don't need another thing sitting around that ends up being an annoyance to use.
It is easy to use and cooks fast. The only real time is making your own dough and sauce is easy to make. We do a family and friend pizza night every Friday or Saturday (we miss one weekend a month here and there). I can make 8-12 pizza's inside an hour and faster if other people stretch and get their pizza ready.
It makes a hell of a pizza. Just limit the amount of flour or semolina (is what I use) upon launching. The stone will turn black which darkens the bottom of your crust, but you can mitigate some of that by having a scraping tool and brush.
Just pre-cook some of your toppings. There are little tips and tricks you can pick up to optimize your end result.
If money is not an issue, my next move is a bigger home pizza oven either one I build or buy. that can fit 3-4 pizza's at a time.
This post was edited on 3/11/22 at 11:00 am
Posted on 3/11/22 at 11:08 am to A Menace to Sobriety
My buddy made one using an exercise ball to form it and some fire bricks..... cooks a pizza in about 90 seconds. It was a lot of work unless you had a big group of people over so he ended up getting an Ooni* he said that one works really well, but not on the home made level.
Posted on 3/11/22 at 11:20 am to CHEDBALLZ
Can't go wrong with OONI or Roccbox!!!
Posted on 3/11/22 at 11:33 am to Freauxzen
I got a pellet Ooni as part of my wedding registry and love it. Crazy how much heat it can put out from a small hopper of pellets, the first time it got so hot that my laser thermometer couldn't even register (over 1000) was nuts.
I love the compactness of it. So far I've only used in the backyard, but looking forward to giving it a try on a camping trip or something.
I love the compactness of it. So far I've only used in the backyard, but looking forward to giving it a try on a camping trip or something.
Posted on 3/11/22 at 12:28 pm to prostyleoffensetime
How does the Ooni work for tavern style or, on the other end of the spectrum, thicker crusted pizzas? When I think Ooni, I always think Neopolitan with the fast cook times.
I do homemade in my oven on a stone and the crust doesn't get crisp enough (though I'm going to try cranking the oven to 550 instead of 500 tonight), but it's in there long enough that raw toppings cook, cheese gets browned, and the dough, while not crisp to my liking, isn't doughy like a Neopolitan.
I do homemade in my oven on a stone and the crust doesn't get crisp enough (though I'm going to try cranking the oven to 550 instead of 500 tonight), but it's in there long enough that raw toppings cook, cheese gets browned, and the dough, while not crisp to my liking, isn't doughy like a Neopolitan.
Posted on 3/11/22 at 2:19 pm to A Menace to Sobriety
Kenji liked the Roccbox and the Ooni. Serious Eats
Posted on 3/11/22 at 6:52 pm to A Menace to Sobriety
I’ve got the Ooni Karu 16 multi fuel. Can’t give it high enough praise.
For those asking, I cook Neapolitan, New York Cheese pie, and Detroit Style on it. You just have to adjust your temp & flame to accommodate
For those asking, I cook Neapolitan, New York Cheese pie, and Detroit Style on it. You just have to adjust your temp & flame to accommodate
This post was edited on 3/11/22 at 6:55 pm
Posted on 7/11/22 at 10:17 pm to A Menace to Sobriety
I have 2 ooni’s and a solo stove pi. I have cooked on the Rocco box and another brand I don’t recall
They all have their strengths
If you’re traveling with an oven keep it small. Ooni travels well. Rocco is a bit heavy but Has a carrier.
The solo does not have a carrier.
I would recommend gas or a dual fuel.
The Rocco dual fuel is not convenient.
Solo and ooni are very easy to swap out for fuel changes.
If I hadn’t make a choice it would be the ooni dual fuel.
They all have their strengths
If you’re traveling with an oven keep it small. Ooni travels well. Rocco is a bit heavy but Has a carrier.
The solo does not have a carrier.
I would recommend gas or a dual fuel.
The Rocco dual fuel is not convenient.
Solo and ooni are very easy to swap out for fuel changes.
If I hadn’t make a choice it would be the ooni dual fuel.
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