Do I want a pizza oven?

How often do you eat pizza?

I sometimes think about this, making one of the 'two terracotta pot' ones, but then I think it'd be nice to do, we'd enjoy it when we did use it but we'd rarely, rarely use it. They're the fondue sets of outdoor living I reckon.

Do I want a pizza oven?

You obviously do.

Middle class bling, unless you genuinely live on pizza and are happy to cook outdoors 12 months of the year.

You could try a fancy pizza slab thing to put inside your indoors oven.

I considered it but then thought just how much pizza can I eat in one sitting?

Fire up the pizza oven well in advance to heat through properly, make up the dough, spread all the toppings on, cook 2 - 3 pizza in a few minutes and then put out the fire.

It seems a lot of faff and incredibly wasteful unless you are going to be cooking 10-20 pizza per session

It seems a lot of faff and incredibly wasteful unless you are going to be cooking 10-20 pizza per session

I agree, but on the other hand we are using our firepit a lot. I was thinking that I could move the burning logs out of the oven and use them in the firepit once the pizza is cooked.

Our oven is a very small thing that just doesn't get very hot.

Do you make you're own pizza at the moment? I'd say there's way more potential for improvement by the method, rather than the machine, sort of a MTB type analogy!

My sourdough firepit pizzas have been good but I just can't get the top hot enough to get that charred crunchy effect.

firepit

sourdough

look, what are you asking us lot on here for? just get on and build the thing!

Yes

Cheers guys.
Thank you for arriving at the correct answer for me 🙂

Yes!
We've had ours nearly 3 years now and use it fairly often for pizzas but also anything from roasts, burgers and steaks etc.
The one we have is insulated, so thick insulated base below the floor of the oven, then a very thick layer of what is like loft insulation, then render. It retains the heat for up to 24 hours after cooking. So after pizzas we can pop on a slow cooked joint and leave overnight for the next day.
I'd say it sometime is a lot of hassle to fire up, even worse on cold or damp days as the oven takes longer to heat up. However, pizzas taste great, excellent for entertaining when friends and family are round.

gas for the ease

Our Uuni/ooni portable one (on gas) gets plenty of use, but it’s easy to fire up, get hot in 20 mins and cook. Plus we’re veggie so it’s what we do instead of bbqs when the weather is good.

A couple of friends have proper ovens they’ve built - they’re great when you have dozens of friends over for a party but all the time and prep to get it ready is too much for a family meal. One now bought a gas-fired ooni to use for that.

I make my own pizzas from scratch at least once a week. But i just use a pizza stone and have the oven on max (leave it for 40mins at least to get stone really hot). Pizzas are pretty much perfect so no real need for an outside oven.

and are happy to cook outdoors 12 months of the year

I had my first BBQ on new years day and at least one a week since, so reading that line I thought, ooh, that's me.

There are some cool self build approaches using balance balls and stuff for shaping, personally I just (literally arrived yesterday) went with a ooni as I can't work out where I'd build one in the garden and it'd require more work than I'm likely to bother with.

+1 for an Ooni or similar.. quicker (and better) pizzas than in the oven and portable enough to take away on holiday etc.

Still waiting for my Ooni and being an over they don’t just cook pizza.

I have a Roccbox which gets used every week so yes you may want to have a look at a Kamado as an alternative to a Pizza oven.

Yes I do very regularly use one - but only because it takes 15 minutes to heat up rather than an hour or two.

You do.
I bought one of the tall ones from Aldi two years back. Was looking forward to using it now the weather's here, but then noticed it's got a pair of great tits nesting in the chimney (stoppit at the back...).
Good job I clocked them flitting back and forth before chucking in and lighting the charcoal otherwise it may have been a slightly different pizza topping that I'd imagined. It's used sporadically in the summer, not at all in winter. Cost about £60 iirc. It's now out of action for the foreseeable...

to be honest, if I had the space in the corner of my garden I wouldn't build a permanent pizza oven, but a decent, weatherproof, covered 'kitchen area.
something out of bricks with a granite top.
I'd then invest in an ooni gas oven (waddya know.. I've got one! ) and a decent Weber BBQ of a size that fit my needs (ooh... one of them too) and then simply use the DECENT outdoor work space with the ooni/weber/both on it.

you'll get much more use from it, and will be much more versatile.

not sure if the cost would be equal, but I personally think it'd be better..

DrP

You also need a paella ring Dr P.

No point having an al fresco kitchen and only going half way.

If you own a trampoline and an inflatable sex pond then a pizza oven is the next logical step to reaching peak middle-class.

I think you'll find the middle classes have fully built in and plumbed sex ponds. Inflatable sex ponds are for the council estate types.

Ooni?

Have you seen how much those things cost? I'm not that middle class.

The agro-tourism place we stayed at in Italy last year (trying v hard to achieve peak STW in this post) had a big brick pizza oven. They invited the 8 families staying onsite, to free pizza and drinks one night which was great. They did however start the fire up over three hours before trying to cook in it...so lots of wood, planning ahead and on that basis I decided whilst a nice idea it wasn't for me.

If you own a trampoline and an inflatable sex pond then a pizza oven is the next logical step to reaching peak middle-class.

Stw middle classes. - bagged vw t5 surely.

Anyway do it. Pizza oven is miles apart from a stone in your house oven. Twice as hot for a start and it makes a huge difference.

Would I build a wood fired one....nope

Gas ftw. Just like the bbq the gas stuff just gets used more often as it requires much less fannying around.

Something like a blaze box for the bbq is a reasonable option by the way. Cheaper and 90% of the performance with (on a gas bbq) 5%of the faff.

My wife bought a pizza oven that sits on the worktop. It is fantastic. Heats up in minutes and produces great pizza in no time.

it is by far the best pizza we’ve made at home and we’ve been making pizza for a very long time. Admittedly it doesn’t have the Smokey flavour of a wood oven, but it doesn’t take all day to get up to temperature.

Something like a blaze box for the bbq is a reasonable option by the way.

Interesting that the temperature gauge only goes to 450c ... When an ooni is ready to cook when the stone is >500c!

Have you seen how much those things cost?

£250 - bearing in mind all my holiday plans are cancelled, I've not been out to a pub or restaurant in months and I'm unlikely to be for several months I think I'm worth it! I appreciate I am also lucky enough to still be employed at the moment (as is my wife).

but it doesn’t take all day to get up to temperature.

30 minutes for the Ooni, so hardly all day.

To be fair 50c is nothing once you have graduated from the confines of the house oven being 250.

30 minutes for the Ooni, so hardly all day.

was referring to a wood oven

The Ooni looks great, but we were after something that we could use indoors.

the one we have is made by breville and as my memory tells me, they have a long history in the fancy cheese on toast maker.

edit -  to answer the original question, yes!

I use my ooni indoors... haven't died yet..

DrP

was referring to a wood oven

30 mins is the wood ooni.

The gas ones 15.

To be fair 50c is nothing once you have graduated from the confines of the house oven being 250.

What I meant was that, like car speedometers, it the temperature guages range is 50-450c then it's very likely the max temp it will reach is probably in the region of 3-350c

Got one of these bad boys - awesome for pizza and pretty tidy as a bbq too, especially with the dome on. Plus it weighs less than 10kg - I've taken it on a bike ride before 🙂

Do I want a pizza oven?

Of course you need one as it is better to have it when you want one then without one.

I have two portable Weber BBQs but do I need one? NO, but I need two!

I have a Roccbox, it's fantastic and pretty portable but not cheap. If you've got a kettle bbq a Weber pizza stone ( I'm sure others are available and cheaper) is a good way to spend £50.

30 mins is the wood ooni.<span style="font-size: 0.8rem;">The gas ones 15.</span>

To be completely specific, I was referring g to a brick wood-fired oven and none of the products offered by Ooni

I use my ooni indoors… haven’t died yet..

my wife is possibly more safety conscious than you and trust me, will die!

I'm just sitting in the garden (having just done the NHS clap) and having eaten perfectly cooked pork chops on the Weber travel BBQ. I've thought of a uuni but the reality is we only have pizza on Friday nights after we've got back from the pub (remember that?) And we want it quick, so a Tesco job with a few additions.
I rationalised that what I should do is stick to our normal routine but every time we went out to a place that has wood fired pizza, I should order that. With the extra benefit that it's the cheapest thing on the menu.

I built mine with a gym ball, it is next to the bbq and get used all year round.
Not so much for pizzas but it is great for marinated chicken. Or when I bbq for lots of people, keep the food warm.
Probably cost 50 euros.

Indeed .

My point was more sensible options exist

I mean we didn't discount buying an electric car because long ago in history a car may have ran on Steam and needed the fire to be hot before our journey did we .

Just do it (from a T5, audi owner). Love ours but wasted in lock down - you need to be sociable to justify the logs but it does serve as an oven for other cooking and fire pit with directional heat

That’s some setup.

Certainly looks better than my Breville

Curious (and could probably Google) what does the much higher temperatures improve with respect to a pizza?

Gives your base a crunch without drying it out like the oven/stone combo does.

is the trick to heat it from the side/top then?

i know i had good results from my £40 aldi BBQ pizza oven but it just didnt seem to hold the heat for more than 2 pizzas. i thought id put it on a lower grill, plop a load of briquettes on instead of lumpwood for longer heat but...... it burnt the bases. proper black charcoal just seconds after being on the stone.

if higher heat makes a better pizza, am i right in thinking thats not the case for the stone?

it burnt the bases. proper black charcoal just seconds after being on the stone.

The ooni would do that if you let it.

Pizza is on the stone for may be 10-20 seconds then you turn it and don't let it sit in one spot for long at all.

60-90 seconds total.

But at the same time you need the top of. The heat to be passing over the top to get the top cooked without charring it like a direct static heat would.

I wanted a pizza oven but someone showed me the results with a gas BBQ. It’s really great and full on Smokey flavor. Then you have the BBQ for everything else. With a pizza stone you are cooking in ten minutes and it takes two to three minutes a pizza. I cook outside a few times a week through the year and the gas BBQ is the best thing I’ve ever bought outside of mountain biking.

View this post on Instagram

out of interest, anyone tried one of these rings that you stick on a kettle BBQ?

[img] [/img]

i guess the issue with charcoal is you cant regulate the temperature, and the last pizzas i tried in my £40 aldi BBQ pizza oven burnt on the base due to too much heat underneath.

must say ive always been a 'gas is fake', flag-waving charcoal supporter, and ive been umming and ahhing about building a pizza oven for years now. i think ill have to accept i wont get round to building one, and it may be time to consider a gas pizza oven for the ease. must be getting old 😀

ooni the best option for these? i see drac mentioned he's still waiting for his ^^^, does this mean theyre selling out everywhere due to the lockdown and summer approaching?

I made one of those last year, to my shame, I haven't tried it yet. Canny be ****ed wi the whole faff of the fire now, I think I may swallow my pride and go gas Ooni.

I see the new one does 16" pizza, what does standard do?. Its 400 quid mind!

I work in IT’ish, have a VW Transporter and have both sex pond and pizza oven in back garden. Do I win some kind of prize for being peak middle class?

We love ours and use it all year round. In fact just decided on pizza for tomorrow’s dinner!

Standard koda is what I have Greg

12" and 200 quid

Gas?

Yes gas

**** ****ing about with wood.

Third night of pizza this week.

Blue cheese is addictive on pizza

https://imgur.com/a/MRtKmTQ
Been about two years of bruneep pestering me to do something.

Was at a party early last year and they had an Ooni firing out pizzas and they were just another level. So bit the bullet for my birthday this year.

anyone got the koda 16? looks to be about twice the size/weight as the 12 and will handle 16" pizzas. id never cook a pizza bigger than 12" anyway but just wondered whether the extra room inside is worth it for mebbes cooking other stuff as well?

I wish I bought the 16

But at the same time I got a deal on the 12 for 200 quid

Bread in the house oven is good

The bbq does most other things.

Really all I wanted was a pizza and 2*12" takes 3 minutes.

ironic, decided after all this time to go for a gas pizza oven, and both size kodas are out of stock everywhere..... just makes me want one more now 😀

Don't check eBay prices.... 😆

haha yep, i looked on there a while ago, crazy.

also messaged someone on facebook marketplace selling a koda for just shy of £400, assuming it was the 16. i think you can probably guess whats coming.....it was the small one that retails for £249 😀

We use our ooni (or uuni as they were when we got it) a lot. It’s great. Small enough that it’s easy to store and gets up to temp in 20 mins or so. Ours is the 2nd gen wood pellet one, and I think they’re even better now, and gas is much more convenient. You need to keep it well stocked with pellets To keep it up to temp, but it’s just great when you get the hang of it. Got some big backs of pellets so costs buttons to run, and the fruit wood pellets I got give a lovely flavour to the pizza.

are pellets expensive? how does the running cost compare with LPG?

Based on a 13kg calor propane cylinder

Koda is about 1.25 an hour to run

Most of that is heating up the stone at the start. C. 15 MINS

Would the 16 be your choice due to having to move the pizza around Terry?

Or just for bigger pizza?!

Making bread .

If I was going to plunge for a 16 I'd have to seriously consider the pro or the roccboxx

But avoiding scope creep I stuck to the 12 and just bought more peels . Rack em and stack em and 5 pizzas take no time.
+ At the time 12" koda was 200 quid due to minor cosmetics
Still have to turn in a 16 it's an l shape flame bar not a u

Would the 16 be your choice due to having to move the pizza around

You still have to turn the pizza in a 16" oven the same as a 12".

Feel free to spend twice as much but a 16" base is not that easy to shape based on 18 months experience of trying to make a 12" base!

Aye, been making pizza for years now sharkbait, know what you mean.

I'm quite happy with my oven sourdough I'll just go for the 12".

I have half a dozen thin plastic chopping boards for the pizza stacking, just fire them on my peel, only use it for load and unload.

Semolina flour keeps em slidy.

Top tip on peels is that unless your using a perforated peel or feel the need for a huge handle to feel like your Luigi in your pizzaria

A basic pizza peel is a bakers cake saver with a 100% markup .

I like the Luigi feeling my long handled peel gives me! Looks good hanging in the kitchen too. 😂

I bought a couple of big bags of pellets for not very much when I got the oven...maybe coming on for 3 years ago. Still got lots left. No idea of running costs bit it’s pretty minimal if you buy in bulk. It’s not like I use mine all the time, but probably once a week in good weather (I live in Glasgow through!🤔)

I like smaller pizzas because then I can eat more of them with them all different toppings! Note that a 16" pizza (8" radius) has almost twice the area as a 12" one (6^2 = 36; 8^2 =64, 64/36 = 1.8)

4 cheese and chilli onion chutney (no tom sauce) FTW

Also sweet pizza to finish off (nutella and banana!!), but you need to precook the base, or turn the flame off (gas) and just cook from the heat of the stone and residual heat in the oven

Sweet pizza. Naw.

Nobeer, step away from YouTube!

16 reviews make it look a better option. Crikey. 😂