Anybody used one? They can supposedly put off 935 or so degree heat for pizzas made the real way, and are portable at 20 or so pounds. Different models use different heat sources. Some use wood chips, charcoal, propane, or all of the above. I just preordered the basic model, the Fyra ($250). It is released at the end of May. It's a new model of the basic version. Uses wood chips. Super excited about slinging some pizzas around the camp fires this summer and fall. There's different accessories too, for steaks and whatnot.
$800-1000? Here's something (I can't justify spending that much money on a pizza/calzone/panini oven). But I still really want one. https://www.breville.com/us/en/products/ovens/bpz820.html This was the best reviewed model by America's Test Kitchen (they have some that are way cheaper btw...like $200)
This thread just actually reminded me that I bought a KetelPizza a while ago and forgot it in the garage closet. Gonna have to bust it out soon.
That sounds really good. (Making the bacon wrapped jalepenos) Bust those bad boys out. It's ripe time to experiment with these things.
I wonder how long they last. The build doesn't seem very impressive from looking at the pictures on their site. I still want one or something like it. This pic makes it look like it has started to warp from the heat or are my eyes messing with me.
I prefer microwave and hot pockets or , if I'm feeling fancy a red baron french bread pizza in the oven
I had a large Big Green Egg I used to bake Pizzas and Breads and it worked great reaching really high temps and you could also smoke a hell of a brisket, ribs etc. It also held its value. I bought it for 800, used it 7 years and sold it for 600 when I down sized.
How did this turn out for you? I just got a 12" gas model Ooni. After reading all the reviews, it sounds like there's a learning curve on getting the pizza right. Reads like you have to rotate the pizze every 20 seconds or so and be on your game. Biggest complaint seems to be either burning the pizza or uneven cooking of the pizza (in the middle versus the edges). I'm not going to try to use it until I get a table for it and the weather cools down.
I’ve had one for a couple years. Theres learning curves all over the place. For me it was mostly getting the pizza in the oven without the toppings flying all over the place and the dough rolling up. The dough can handle the heat but anything else hitting that stone is burnt immediately. Ended up using some cornmeal/flour on the peel and it slides pretty well. You have to rotate it every 10 to 20 seconds but that’s not difficult. Expect a number of ugly pizzas to start with but most of them will probably still taste pretty good.
Cool. Yea...I've been watching videos on it and it basically says to turn it full on to heat the stone up to the temp for 15 - 20 minutes. Then, turn it down to quarter or half before putting your pizza in. Then, do the rotating until done...ideally using a smaller peel to rotate while still in the oven versus removing and turning it. And, like you said, lightly cornmeal/flour the peel. And, you don't want your dough to be too thick cause it's obviously going to swell in size once in there and it might not cook through all the way. I also read you'll never really get a good crust on the bottom. Go easy with the sauce and lighter on the toppings. Then, between pizzas, turn it back on full heat to get the stone back up to temp and repeat. Does that sound about right? I'm not going to try it without getting the smaller circular peel first. Did you buy the Ooni table or do you recommend a table? Any problem with the Ooni moving around on the table while cooking and working with the pizza?
Do people who have had one of these for two or three years still pull them out to make pizza regularly? Seems like the kind of think I'd get insanely irrationally excited about for 2 to 3 months, then decide its too much work and never pick it up again, which is why I've never actually pulled the trigger to pick one up.
I don't know if it gets old but I watched a lady do a 3 year review on it. At the 3 year mark, she said her 12" gas one was holding up well but just a little scratched up from using the peel and hitting the edges. If you enjoy the bubbly type pizza you get with a little char on it and is cooked fast at high temps, then I'm not sure you would want to go back to the regular oven after that. You can buy and thaw the frozen dough balls, prep the toppings, and have a pizza done in 25 - 30 minutes. It doesn't seem like much of a hassle if you are organized. But, I doubt I would be using this thing much when it's 95 degrees outside. Probably use it more in the Fall/Winter/Early Spring.
looks like cheaply made crap that won't last. Million DIY options available that will last and provide more consistent results.
Yeah that sounds about right, though the crust on the bottom seems just fine to me. The little pizza peel turner probably works well, I just use a long rod with 2 prongs at the end to stab the crust and rotate it each time. I would definitely not take it out of the oven, just make sure whatever you use is long. Also don’t put too much flour on the peel or you’ll get a burned taste on the crust. I switched to a semolina flour/cornmeal combo for dusting and it’s been great. For a table I used an old ikea kitchen island cart that we were going to toss anyways. No problems with movement. We use it 1-2 times a month. It’s really easy to get going, it just requires a little planning ahead the day before with making the dough and having ingredients. A couple years in and I still find value in having it. Gets more use than the sous vide in my cabinet. This dude has it down:
I’ve got one coming up on 2 years — I’ve got the Koda 16 that I converted to natural gas and is plumbed in — my grill is also nat gas, and so I don’t keep propane tanks for anything else. It’s under a covered patio and I keep the cover on when not in use — it’s held up pretty well. I wanted it set up that way because I figured if I had to do too much else for set up, it’d go unused. We use it probably at least once a month still (started at once a week…). Huge hit with kids and we’ve dialed in the dough making part (usually a 48-72 hour process) — we usually make batches of 6-8 dough balls and keep frozen. Central Market is good for dough as an alternative and even most store bought frozen doughs turn out ok. Generally, I’ll make my own sauce, but we’ll have store bought on hand in a pinch. We haven’t ordered a pizza since we bought it. In general, it’s pretty easy — pre-heat it for about 20 minutes, and then the pizzas can take between 2 and 5 minutes depending on your technique. I’ve done a bit of other things in it as well — like searing steaks in cast iron.
I've seen people on YouTube build a stacked oven out of some bricks and pavers from Home Depot for around $100 and burn wood/leaves for fuel. Of course it's hard to control the temp, I guess, but they all seemed to say the pizza tasted great. One guy cooked right on the paver, but ... yeah... not sure I'd want to do that. No telling what all is on or soaked into the concrete and pavers you get at Home Depot. lol.
