Time to get serious about a new pizza oven

[Shaka]

I just use a 28 oz can of crushed tomatoes (Cento is my favorite) Put it in a blender and at 2 teaspoons of salt, 1 Tablspoon of oregano, and a little bit of sugar. Then blend it. Makes about 5 pizzas depending on how heavy you use it. So much better than store bought. I keep it in a quart canning jar. I don't care for pizza sauce that has been pre cooked.

Hmmmm, I'll have to try that.

[Shaka]

Freaking rabbit hole....It looks like tomorrow I will be the owner of a slightly used OONI Koda 16.

I'm going to keep the Bighorn pellet oven for camping or loaning to family.

[MartyFunkhouser]

I just use a 28 oz can of crushed tomatoes (Cento is my favorite) Put it in a blender and add 2 teaspoons of salt, 1 Tablspoon of oregano, and a little bit of sugar. Then blend it. Makes about 5 pizzas depending on how heavy you use it. So much better than store bought. I keep it in a quart canning jar. I don't care for pizza sauce that has been pre cooked.

I do something similar to this. I don’t use a blender with the crushed tomatoes. I also mix in some olive oil.

[BigPiney]

missing garlic

[USUC]

I do something similar to this. I don’t use a blender with the crushed tomatoes. I also mix in some olive oil.

Yeah, I know a lot of people like the chunks of tomato in their pizza sauce. Since I'm an old man and get acid reflux, I'm light on the sauce. Chunks of tomatoes get me. You also have to be careful with what type of canned tomatoes you are using. Whole tomatoes have seeds and some people think if you blend up seeds, it makes the sauce unpleasantly bitter.

Sometimes I brush on olive oil on the crust before adding sauce, especially for my wife who loves a ton of sauce. To much sauce makes the crust a little soggy so the oil helps buffer it some.

[Jeff Lebowski]

Fresh chunky sauce like that works great on some pizzas (margarita for example). Not sure I would do that for every pizza though.

[Shaka]

Fresh chunky sauce like that works great on some pizzas (margarita for example). Not sure I would do that for every pizza though.

The Harmons sauce is somewhat chucky.

[Bo Diddley]

Back during March Madness, we ate at a pizza joint in Denver. We tried a pizza using olive oil as the sauce and it was pretty tasty!

[SteelBlue]

Does a pizza oven do something significantly different than my weber gas grill? I do backyard pizzas where I cook the crusts first to the point of nearly being done then back in the kitchen to add the toppings then cook the rest of the way on the grill again. They are delicious and popular with family and friends. What would a pizza oven do for me? Because this thread makes me want one, but I can't really figure out why.

[Shaka]

DBecause this thread makes me want one, but I can't really figure out why.

My motivation was attempting to replicate Neopolitan and New York styles at home. To do that, you have to have an oven that will reach consistently high temps while using the stone to perfectly cook the bottom side of the pie.

I could already make good pizza's in an oven and even tried on my Traeger. However, the experience and the taste isn't as good. Plus, it's cool to cook a pizza in under two minutes.

I've really enjoyed the pizza oven experience.

[SteelBlue]

My motivation was attempting to replicate Neopolitan and New York styles at home. To do that, you have to have an oven that will reach consistently high temps while using the stone to perfectly cook the bottom side of the pie.

I could already make good pizza's in an oven and even tried on my Traeger. However, the experience and the taste isn't as good. Plus, it's cool to cook a pizza in under two minutes.

I've really enjoyed the pizza oven experience.

Two minutes makes it worth it right there. I did 15 for a party I threw on Sunday and it took 6-8 minutes each on the pre-cook (I can do 4 at a time) and then another 3-4 for cooking the toppings and finishing the crust.

[MartyFunkhouser]

Fresh chunky sauce like that works great on some pizzas (margarita for example). Not sure I would do that for every pizza though.

I wouldn't call the sauce really "chunky." The crushed Centro crushed tomatoes that I buy don't seem that different than the consistency of any pizza sauce that I have bought.

[Joe Public]

Two minutes makes it worth it right there. I did 15 for a party I threw on Sunday and it took 6-8 minutes each on the pre-cook (I can do 4 at a time) and then another 3-4 for cooking the toppings and finishing the crust.

We you cooking pizzas for 2+ hours straight, then?

[Jeff Lebowski]

Does a pizza oven do something significantly different than my weber gas grill? I do backyard pizzas where I cook the crusts first to the point of nearly being done then back in the kitchen to add the toppings then cook the rest of the way on the grill again. They are delicious and popular with family and friends. What would a pizza oven do for me? Because this thread makes me want one, but I can't really figure out why.

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.

[USUC]

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.