Time to get serious about a new pizza oven

[Shaka]

I am not in the market for a pizza oven so I'm stuck with a pizza stone and a 550° convection oven. If I need to entertain people and make pizzas, I am only able to do a single 12 inch pizza at a time. About a pizza every 12 minutes or so. My pizzas are great, but cheese caramelization could be better.

Epic fail. I think the brethren stated in the list of when debt is appropriate that pizza ovens are wedged right between a home and student debt.

[BigPiney]

Epic fail. I think the brethren stated in the list of when debt is appropriate that pizza ovens are wedged right between a home and student debt.

ok you convinced me. Which one should I get?

[Shaka]

Depends on how big the pizza you want to make. My Bighorn pellet-fed was a good place to start, but if you're entertaining, I think gas is the way to go. Blackstone, Ooni, and Silo are popular choices. I think Bighorn makes gas versions as well. I just got an Ooni Koda 16. Check your local classifieds. Used can save you a bunch of money.

[Jeff Lebowski]

ok you convinced me. Which one should I get?

This is what I have. It has a rotating bottom stone which is nice. Ensures that it cooks evenly.

https://www.amazon.com/Blackstone-68...s%2C149&sr=8-3

I highly recommend propane over wood pellets. Super fast, efficient, clean.

Sheesh, this was only $275 when I bought it. I blame Trump inflation!

If you put a watch notice on FB marketplace you will see these come up for sale all the time at a cheaper price. Sometimes in the original box.

[Clark Addison]

I would really like one but if I put one more grill/oven/smoker on our deck I am not sure what my wife's reaction will be (currently have Blackstone flattop, Weber grill, and Kamado Joe. I'm sure those are rookie numbers compared to some of you).

[SteelBlue]

Cooking in two places? That sounds like a huge PITA.

My oven fires up in 10-15 minutes. Pizzas cook in 2-3 minutes and they are cooked to perfection: spots on the bottom, crust is perfect blend of crispy and chewy. We can do just a few for a smaller crowd or we can get an assembly line going and feed 20-30 people easily. Zero buyer remorse.

While your way sounds much better, my way is not really that bad. It was about 30 min to get the 15 crusts mostly cooked. I put them all back in the kitchen and then as guests arrive they choose a crust and put the sauce and toppings of their choice on and then 4 at a time they are cooked for 3-5 minutes. We do the first part before the party so it feels to guests like it was a short process.

[Donuthole]

This is what I have. It has a rotating bottom stone which is nice. Ensures that it cooks evenly.

https://www.amazon.com/Blackstone-68...s%2C149&sr=8-3

I highly recommend propane over wood pellets. Super fast, efficient, clean.

Sheesh, this was only $275 when I bought it. I blame Trump inflation!

If you put a watch notice on FB marketplace you will see these come up for sale all the time at a cheaper price. Sometimes in the original box.

Dang. I went to buy one of those 5-6 years ago and they were sold out and discontinued. Now they're back at 3x the price. That looks like a $400 machine to me. $800 after tax is crazy. (But I'm still tempted to get one).

[Jeff Lebowski]

Dang. I went to buy one of those 5-6 years ago and they were sold out and discontinued. Now they're back at 3x the price. That looks like a $400 machine to me. $800 after tax is crazy. (But I'm still tempted to get one).

Hey, that is like one billable hour. Maybe less.

[Shaka]

I've seen this one advertised on Facebook quite a bit. I almost plucked down for it as it seems like the latest greatest.

https://bertello.com/products/bertel...saAsLnEALw_wcB

[Jeff Lebowski]

I would really like one but if I put one more grill/oven/smoker on our deck I am not sure what my wife's reaction will be (currently have Blackstone flattop, Weber grill, and Kamado Joe. I'm sure those are rookie numbers compared to some of you).

You could get a table top one and just connect it one of your propane tanks when you need it and then store it somewhere else.

[MartyFunkhouser]

ok you convinced me. Which one should I get?

I looked into this a lot about a year ago when I was looking to get one. I ended up going with the Solo Pi. I really like it, but I ended up buying that one because of limited space. I only had a balcony and it already had a Blackstone on it. When I would use it, I would have it on top of the Blackstone. It ultimately came down to the Pi or one of the Ooni ovens.

Now that I have a backyard, I might go with something different. I'd probably end up with one of the larger propane Ooni ovens or one of the Gozney ones.

Also, go with propane, part of the thing that is great about an outdoor pizza oven is how easy it is to fire it up and have a really good pizza quick.

[MartyFunkhouser]

You could get a table top one and just connect it one of your propane tanks when you need it and then store it somewhere else.

Yep, in this case get the Solo Pi or the Gozney thread.

I had my family over for pizza a couple of months ago. Both of my brothers left wanting to buy a pizza oven.

[Shaka]

You could get a table top one and just connect it one of your propane tanks when you need it and then store it somewhere else.

That's why I chose the Koda 16. Super easy to fold the legs up to put on a shelf. Plus, it will easily go in my trunk if I want to take it camping.

[MartyFunkhouser]

That's why I chose the Koda 16. Super easy to fold the legs up to put on a shelf. Plus, it will easily go in my trunk if I want to take it camping.

Space really shouldn't be a reason to not get a pizza oven. The Koba 16 looks like really good one. The one thing that I don't like about the Solo that isn't an issue with the Ooni ones is that it has an open front. It makes it a little more challenging in the winter to cook pizzas. It takes longer to heat up and doesn't retain heat as well. I've figured it out though. You really just have to crank it back up to full flame between pizzas and take a little longer to let it heat up.

[Shaka]

Space really shouldn't be a reason to not get a pizza oven. The Koba 16 looks like really good one. The one thing that I don't like about the Solo that isn't an issue with the Ooni ones is that it has an open front. It makes it a little more challenging in the winter to cook pizzas. It takes longer to heat up and doesn't retain heat as well. I've figured it out though. You really just have to crank it back up to full flame between pizzas and take a little longer to let it heat up.

The lack of front door is the one thing that concerns me about the Koda 16. Most Ooni's have a door, but mine doesn't. I guess I will find out in winter if it's a problem.