One more time with feeling: which pizza oven?

Are there many people who've actually used both? In classic STW fashion I'll recommend what I have; a Roccbox.

Never had an issue with it, never bothered trying the wood box as gas makes a perfect pizza

Ooni Karu 12 owner here, I use wood. Do Pizza for 4 once a week, find the '12' plenty big enough. You can buy a gas attachment for the Karu 12. Can't recommend the Ooni highly enough, well built, little or no maintenance, quick sweep out every now and then. I would advise a wooden peel to launch your Pizza, then a steel one to turn / remove Pizza. Good luck, they are great fun, you'll never buy another shop bought Pizza again.

My own anecdotal research from munching many pizzas from mates who have either one of these is there can’t be much in it! 🙂🍕
RM.

A dome is a waste of money for just at home - unless you have a family of ten or will always have people round for pizza night. We have 2 domes being used commercially, you can only fit one at a time in them, and max ish size would be 10" - you need room to turn them. However, they cook in less than a minute, so with 2 running side by side, and a team of 3 or 4, we can comfortably put out 100 pizzas in an hour. But for a family of 4, the 1hr heat up (on gas, longer on wood) for a few minutes of cooking would seem a bit daft - they're designed to stay hot for a long time and used over an extended period.

I'd say for home use, gas is much easier, but at least go multi fuel if you're set on using wood, and have the gas option on standby. Literally only because we've been so happy with the Gozney quality and their service and back up, i'd say the Roccbox. I also like the fact that if you use the woodburner, it's not actually taking up space on the stone as it's a burner underneath.

I've used a Roccbox before (with the wood attachment), it was easy to use, stable temps and fun. Personally bought an ooni Karu I think. I like to use wood, but gas is easier from what I've heard.

To be honest, if you were making a business I'd have thought a couple of ovens would be practical, but most of the businesses van based options I've seen seemed to have custom solutions on trailers or in vans and usually made a selling point of 'wood-fired'.

If you buy something and decide you don't like it the secondhand market is still decent for them too.

@nickclift You can buy pizzas in shops? 😉
Occasional wood use isn't enough to justify a permanently-attached flue for me.
I always use an aluminium peel to load and unload. Quite fancy one of the perforated ones though, and need a turning peel.

@rogermoore This is the kind of valuable research I need!

@cx_monkey Interesting. Yeah, that was my thinking with the Dome too. Surprised that you can't get a bigger pizza in it though - is that because of the space the wood fire takes up, and the clearance you need from it?

Do you reckon a smaller "home" oven would retain enough heat for near-continuous cooking?

Absolutely not set on wood - in fact fairly against it, though @toby1 makes a good point about the selling point. But I'm not sure whether people are actually bothered if it's good pizza.

I've seen a pair of Roccboxs used commercially, but I think even with two people, you'd struggle to use them fully.

Good point about the second hand market - I've had a look but will probably buy new since you don't save much. But that bodes well if I change my mind.

Thanks all.

We have a kara12, have the gas burner but use wood. Its really quite easy to use, and just works.

However, we really aren't using it as much as I thought, its not the fun 'family' experience I was expecting it to be, maybe our kids are a bit too young but it all seems to be one massive rush to put toppings on before the thing sticks, chuck it in the oven and then turn it every 10 seconds else it gets nuked. Then I serve one pizza, boys devour it in seconds....trying to do batches means stuck pizzas, and they get cold rapidly as they are so thin.

We have actually yet to do it in weather where its possible to make the pizzas outside and not have to navigate a kitchen/conservatory/2 small helpers and a step...whilst trying to keep heat in the house. Probably adds to the 'fun'.

I've had a uuni/ooni 3 with gas for years, if I needed to replace today it'd probably be a Koda 12, although I love the idea of the 16 too. I keep the oven in the shed and get it out when needed (and sometimes comes away with us) so smaller and more portable is good.

Sacked off pellets pretty quick, you need someone on oven duty topping them up all the time or they don't burn properly and you end up with smoke and no heat for a bit. Gas was a game changer, just light, leave for 20 mins, start cooking.

Any "wood flavour" is mostly nonsense. They're in for 2 mins tops, even if it was smoky AF in there (and it shouldn't be) it's not enough to impart much flavour. But if you like the idea of wood, go for it. I was using a friend's Karu 12 and using wood rather than pellets was easy, nice stable heat from it - just does need more checking/topping up. A small bag of wood is more portable than a gas bottle too.

None of these small domestic ovens do well at continuous cooking - they work well when someone is prepping and cooking so the stone gets a few mins of heat to get back up to temperature. When you're running a production line it'll just get slower and slower until you need to leave it for a bit to get up to temp. The bigger and heavier your oven the less of an issue this is - hence pros either having a BIG oven or (or portable setups) multiple ovens so one can be heating up when another is used.

Have had a Karu 12 since Xmas, and used only wood so far with Ooni frozen dough balls. I've noticed that the first few cooks in Jan/Feb produced much better/crisper bases than those in Mar/Apr, despite getting the stone up to the same temps etc. I'm putting this down to the dough 'going off a bit' after say 10-12 weeks (I bought it in Nov). Am about to order some more and hoping to get those bases back on form.

Will probably get the gas adapter at some point. No rush though.

Karu 12 (and the 16) great for family and friends, but can't comment on how feasible they would be for a business.

@DT78, sounds like you just need to get a system in place and chill.

Throw some semolina on your peel when launching and turning - that'll stop your pizzas from sticking.

Stick your oven onto 100deg and pop your cooked pizzas in there if you want to keep them warm. Or use foil.

yes probably, wife in particular gets really stressed with it so its not fun. We've probably used it 6 or 7 times so far. Even the making of the dough, which I thought would be therapeutic seems to be a cause of stress, so I'm going to just buy the frozen balls.

I think we tried semolina last time instead of flour. Its the whole running around with it thing and such a short time, there is quite a distance between the kitchen and where I can set up the pizza oven safely so that isn't helping. With warmer weather I hope to be able to do it all outside which should make the whole thing easier to use.

May pick up a wooden peel as currently using a metal one. I have the gas attachment which is another thing to try - I quite like using wood though i imagine gas will make it even easier to use

What space monkey said. I make pizza in our Ooni 3 (was pellets but now gas and as its much less faff we use it nearly every week, less so in the winter) for the 5 of us. Once the 4 pizzas are made (and kept warm in the oven) mine is last in and everybody is sat down ready to go once mine comes out. Wooden peel floured then semolina/polenta and they slide into the oven without a problem. Metal peel to turn and take them out. PizzApp for the dough recipe and I use 50/50 bee/water ratio for the liquid portion, usually retard the fermentation in a fridge overnight also.

Just to add the gas is much more controllable in that you can launch the pizza, turn down the heat to ensure the base is cooked/risen then back up to full heat to finish off the top. Can't get above 450degC with gas whereas the pellets just seemed to incinerate everything at +500degC, if the wind was blowing the right direction!

@simon_g

None of these small domestic ovens do well at continuous cooking – they work well when someone is prepping and cooking so the stone gets a few mins of heat to get back up to temperature. When you’re running a production line it’ll just get slower and slower until you need to leave it for a bit to get up to temp. The bigger and heavier your oven the less of an issue this is – hence pros either having a BIG oven or (or portable setups) multiple ovens so one can be heating up when another is used.

Interesting, this was my fear. The thicker stone (19mm vs 10mm) in the Roccbox compared with the Koda 12 (or even the 15mm in the Koda 16 or Karu) should help with this. As you say, multiple ovens would help with this, and probably has some benefits over a single bigger oven too.

We've a gas powered Ooni Koda 12 and it's been great for family pizza nights. Turn on fifteen minutes before hand, prepare a pizza and put it in, whilst one is cooking the next person can prep their own.

Ooni Koda 12 here. total winner but if I was buying again Id seriously look at that RoccBox, doubt there is much in it. Gas is the way to go, way too much faff with pellets

Wooden peel with a pinch of semolina makes launching way easier! I have one like this: https://www.amazon.co.uk/G-HOMEFAVOR-Pizza-Paddle-Spatula/dp/B075CMG9RV - they're so un-sticky that you can easily plonk the dough on it and add the toppings rather than try to transfer once it's made.

I know about the panic/faff when you've got a load of hungry people, I've resisted attempting to feed a big crowd but we did 20 between two ovens on the weekend (plus plenty of helpers making) and it worked out fine. At home I tend to get 2 or 3 done and sliced up, people can start eating then make more as you go. If you're in the "everyone makes their own" mentality then it can take ages to queue everyone up.

Premade dough is fine for getting going, the next least faff is using the breadmaker, but if you've got a stand mixer then pretty easy too. Tastes so much better with some proving time and you can experiment with longer proves and higher hydration that can stretch really well. It's something that with a bit of practice becomes far easier and less stressful.

Ooni Koda owner here.

After being given advice on here I cancelled the Frya and went for gas. Absolutely brilliant things, pizza, steak, fajitas and tikka all cooked in mine with incredible results.

I've got a 13" Cozze Pizza oven - i bought it before Christmas at our local BBQ shop after watching a demo.
Apparently they're made in the same factory as Ooni.
https://cozze-pizza.com/

I wanted Gas as didn't want the time spent faffing with pellets/wood to put me off using it.
I'm very happy with it.
I paid £200, but like everything else they've gone up a bit since.

I've noticed Robert Dyas are now selling them..
Cozze

I'll sell you my Ooni if you want it, used it once to show willing, will probably never see light of day again!

Msg me if you're interested.

Why did I read this. I now need a pizza oven...................or do I? @DT78 this sounds to me like a real life experience that would be replicated in our house. Only thing that might get me back on track is if they all can cook the variety of foods stated by @Drac ?

I had a wood pellet burning Unni 2s. Now have a Koda 12. Gas is definitely much easier

Pizza meals are more faff, I'm constantly working while everyone is chilling, but it's still good. I tend to do lots of smaller pizzas, everyone eats well because there's a constant stream of pizzas. Usually do one, chop it up and then everyone grabs a bit. Lots like that basically

Haven't had a pizza night this year, needs to fix that!

Another Roccbox owner! Ours is gas only for now, but will probably purchase the wood attachment at some point.

We did the Ooni vs Roccbox and the top choice changed on a weekly basis. I don't think you can go wrong with either. We use ours every weekend, absolutely love it.

wife in particular gets really stressed with it so its not fun.

My missus sometimes gets worked up in these situations too, so she either hangs out with whoever we have round and/or focuses on sides and other dishes.

I’m constantly working while everyone is chilling, but it’s still good

Same here, whether it's the pizza oven or BBQ. But I'm happy working at speed so long as I get my system in place. Most importantly, I enjoy cooking for other people so I'm happy to put in the effort and kind of feed myself last, or maybe snack as I go along. Main thing IMO is for everyone to feel at ease and enjoy themselves.

Don't take it too seriously, get your system in place, encourage others to help out, ie your other half, kids, friends, and crack on.

a Buffy the Vampire reference Northwind?

@DT78 - I feel your pain. I cant get the system right for whatever reason on the day. Need to take more time (al la @spacemonkey) and what @sv said is a good plan!

Once the 4 pizzas are made (and kept warm in the oven) mine is last in and everybody is sat down ready to go once mine comes out.

There's a food truck here in Edinburgh who have about 3 or so Ooni Kodas hooked up and knock out some decent pizza. Can't remember what size though.

Decent deals on these https://www.freshgrills.co.uk/ An Ooni without the scene tax.

least its not just me then!

(they do taste very nice)

kids like a a pizza base with nutella and strawberrys on top.

PizzApp for the dough recipe and I use 50/50 beer/water ratio for the liquid portion, usually retard the fermentation in a fridge overnight also.

@sv, interesting. can i ask how the 50% beer changes the kneading and prove times for the dough please? i was asked at the weekend whether id considered using beer and said 'no' as i thought the yeast in it would mess up the method, plus ive not seen one recipe that uses it which i thought would be for a reason.

A couple local to me have recently set up a pizza business based off a pair of Oonis. Looking at their pics they seem to be two different sizes, so reckon they have one Koda 12 and one Koda 16.

They seem very friendly so might be worth contacting;

@sadexpunk it seems to lighten the bread/crust and add flavour. The difference is notable and the others round the table can tell when I haven't used beer. When I say 50/50 it's normally a 330ml can made up to whatever my liquid volume/hydration % is - I make 5 balls @250g each around low 60s hydration so more like 66/34.
Proofing might take a bit longer (hard to tell as I prove overnight so it's never really been an issue) and I make my dough in an old Kenwood mixer with the dough hook.

It does take team work! Ooni on full then I stretch 3 bases onto 3 peels, my wife then tops these. These are then cooked and the Ooni left on full whilst I stretch the last 2 bases, they are then topped and I cook them. Sometimes I have a runner transferring pizzas/peels etc. To be fair it used to be hectic when we first started doing them 😅🙈 It was very useful during Covid, we also have had steaks cooked on the skillet.

Pizza meals need everyone to help. I did 8 in under 30 minutes in August.

Basically show people how to stretch them, add the base and then toppings. Run a little production line, by the time the one if the oven is done the next is ready. They can all be cooked with a few minutes of each other.

thanks @sv

so do you use the beer's own yeast and no 'normal' yeast then? or both? may have to experiment with this, sounds good.

i use this recipe which calls for a poolish to be left overnight in the fridge. do you think instead of water in the poolish, i could make this solely from beer, leave in the fridge overnight and then add it to the flour/water the next day?

Ooni Karu 12 here.

Brilliant bit of kit!  Have the gas attachment too but not used it.

I use lumpwood charcoal to get to a base temp of about 250 and then feed it little pizza logs to ramp the temp right up.  Seems to keep the temp more stable.

We have a habit of doing a double batch of dough and making extra pizza for leftovers (unless I'm extra hungry).

Pudding - stick some choc chips and double cream in a skillet and tope with marshmallows. Let the pizza oven cool to like 300C or so and get the marshmallows browned.  Place in centre of table having warned the kids it's hot and attack with biscuits.

@sadexpunk I still use an instant dried yeast addition, haven't tried a poolish with beer should be fine though.

That Cozze oven looks really well made.

@jekkyl no, that's over my head that one

@timmys that was really interesting, not just to see what ovens they're using, but their general setup/approach too. Can't believe they're doing all that with full time jobs too!

That Cozze oven looks really well made.

Its pretty solid/heavy - i'm very happy with it.
You can also buy a replacement stone for about £30 if you need it.

@benpinnick missed that before, sorry. Thanks, but pretty much decided on the Roccbox.

For those making up the pizzas every so slightly in advance (two or three on wooden peels to go in one by one), don't you find the sauce gets the base a bit too wet?

So I'd decided on a Roccbox, and it turned out there's a local dealer a couple of miles from me, so I went to have a look in the flesh and see if I could pick one up immediately. It was tempting to walk away with one, but they only had the grey one in stock, and though a fairly flimsy reason, I thought another few days wait wouldn't hurt, so asked the guy to order one in for me.

Doing some research to find a gas supplier in the meantime, I found that the Roccbox doesn't come with a flame safety device (that switches off the gas if the temperature drops because the flame has gone out), though they will supply a different burner for an extra £125 to make it suitable for commercial use (HSE regulations say it must have this function).

This put the Oonis back in the frame, since they have them as standard, and the price difference is now more significant. Having given it some more thought, I still think the Roccbox is the way to go for heavy use. Annoying though.

I wouldn't bother with the safety device for home use, it seems unnecessary since I haven't read anything to suggest the flame blowing out is a problem, but for commercial use, it seems sensible as an arse-cover.

I came across this guy in my additional research - how cool?! http://thepizzabike.co.uk/

If you have a gas BBQ, why not get an oven that sits on top? They only cost £100 and I can't see there being much difference to a lot of these standalone ovens. I used mine last year for our street party, cooking pizzas constantly for a couple of hours! It was great, although as said, you end up cooking whilst everyone chills!
I also take mine camping and stick it on top of my mates BBQ (although not quite as good without a hood).

Came on here for a nosey. We've got an Ooni Fyra 12. Faffed around all last summer with pellets. That came to a head when I let it go out 3 times when trying to feed a football team. (Beer may have been drunk). So I got a fyra gas burner and have mounted it using magnets. Game changer!
I'm also intrigued by the thought of beer in the mix so I'll be having a go at that. I'm guessing it's the usual amount of yeast plus the beer on top.
I made some stromboli last night (done in the oven not the ooni) and have been struggling with my dough. I use a dough hook in the mixer on its lowest. Run for about 8 mins but I struggle to get it to "windowpane".
Once it's proved I also find it hard to stretch out.
What am I doing wrong? Not enough mixing? Do it by hand?

For those making up the pizzas every so slightly in advance (two or three on wooden peels to go in one by one), don’t you find the sauce gets the base a bit too wet?

i dont have two or three ready and waiting, id be too scared of them sticking as you say. id be happy having a few bases shaped ready, but personally id only be putting the sauce on just before chucking in the oven.

If you have a gas BBQ, why not get an oven that sits on top? They only cost £100 and I can’t see there being much difference to a lot of these standalone ovens. I used mine last year for our street party, cooking pizzas constantly for a couple of hours!

youve had a better experience than me with the BBQ jobbies then. thats how we first started, but it was just too unpredictable as to whether we lost the heat or not. sometimes i'd only get one decent pizza.

I made some stromboli last night (done in the oven not the ooni) and have been struggling with my dough. I use a dough hook in the mixer on its lowest. Run for about 8 mins but I struggle to get it to “windowpane”.
Once it’s proved I also find it hard to stretch out.
What am I doing wrong? Not enough mixing? Do it by hand?

thatd be my guess. my daughters just got an all singing all dancing mixer type thing, but her hubby says the dough hook just seems to move the dough around rather than actually kneading. mebbes try it by hand instead.

Thread resurrection… can gas fired ovens be used inside? I can easily make space on our range cooker (with externally vented fan above). I’d just like the option to use one year-round whatever the weather as we have pizza night once a week. I’m currently considering the Cozzee simply because I can get it significantly cheaper than the Ooni or Roccbox.

Technically you could use a pizza oven indoors.

I wouldn't and they (at least the Ooni isn't) certified or recommended for home use. I'd suggest the risk of either blowing your house up with a gas explosion or dying through a CO2 leak would be too high. Your risk tolerance my vary.

It only takes a minute to cook each pizza, so unless your catering for a football team you won't be outside for long.

Just got an ooni koda 12 off a neighbour for cheap. She mentioned a thermometer and a slidey thing. Any suggestions on what I need?

simon_g
Full Member
Wooden peel with a pinch of semolina makes launching way easier!

Defo this.

Okay since the gang is here and questions are being fired about, has anyone fitted the uprated Karu 12 gas burner to a 3? I only ask because the burners for the 3 have been out of stock long enough that it's fair to say they'll never return. I know it's not rated for the bigger burner as it's not been tested but as I understand it the stone is the same size so that shouldn't be an issue. The burner is 0.8kWh more powerful (5.3kWh vs 4.5kWh) which is an 18% increase so I probably wouldn't necessarily want to run it at full chat unless I knew it was okay.

I have an IR thermometer for keeping an eye on warm-up rate as well.

TL:DR - Will I die or wreck the oven?

Just used my ooni for the first time. Didn't use a thermometer so just left it heating for 15 mins and went for it.

A few burnt edges but kids liked it.

can gas fired ovens be used inside?

Given the heat it gives out and the cost of heating I can see indoor use being quite widespread this winter!

thermometer - an IR type one for checking the stone's back up to temp

https://www.amazon.co.uk/Thermometer-Temperature-Non-Contact-58-1112%C2%B0F-Adjustable/dp/B08L97TZSZ/ref=asc_df_B08L97TZSZ/?tag=googshopuk-21&linkCode=df0&hvadid=463120502133&hvpos=&hvnetw=g&hvrand=6725702487823352959&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9045837&hvtargid=pla-1112176456007&psc=1

Slidey thing? as above wooden peels are preferred by many for prep and launching, is my thinking.

https://www.amazon.co.uk/G-HOMEFAVOR-Pizza-Paddle-Spatula/dp/B075CMG9RV/ref=sr_1_1_sspa?keywords=wooden+pizza+peel&qid=1661711930&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyMEtXM09IWVZBMDUwJmVuY3J5cHRlZElkPUEwMDY5ODE3M0VaWkNHQlNXRFVWRCZlbmNyeXB0ZWRBZElkPUExMDE5MTU1MkUxSzM1SzBBTjY4TyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Another resurrection!

Sport Pursuit have a selection of Haven Pizza Ovens at the moment https://www.sportpursuit.com/sales/haven-pizza-ovens-jun23 - has anyone got any experience of these?

They look OK, quite "industrial" like the early Ooni (uuni) ovens. TBH I don't think you can get the design too wrong, a gas burner (or wood/pellet chamber), a stone and a double-walled/insulated box around it. As long as it puts out enough heat it'll get the stone and air hot enough. Only concern of mine really would be spares if you were to break a stone, although it's probably close enough in size to other ovens that you could find something suitable. Would still totally recommend gas over wood or pellets.

Got a Koda 16 for my birthday last week, it's really nice. Making the same size pizzas for now but so much easier to cook with a bit more space. Naan tomorrow!

At the weekend I did 20 pizzas in quick succession in my 13 inch gas Cozze - worked out remarkably well and had positive comments from mardy teenagers about how nice they were.

For someone lazy can you buy decent bases or at least ready-made dough or do I have to make my own? :p

Making your own dough is better but you can buy it, that and pizza sauce, you can buy frozen sourdough balls from ooni. Making it yourself is really easy though,

There is the ooni app or "pizza app" in which you input what flour you're using (strong bread flour etc), how many dough balls you want at what weight (260g for a 12" etc), what yeast you're using if its fresh liquid sourdough or dried active yeast etc and it basically pulls all the measurements for you. Mix it all together and knead for 10 mins, then ball up into containers and let it rise before making your pizza. I've even just made my own sourdough starter this week and I'm on day 3 of feeding it, put it off for ages thinking it would be really hard but its literally just 50g bread flour, 50g water and leave at room temp slightly covered, then repeat the above for another 6 days.

Sauce is the same, easy, put a tin of mutti polpa or good brand chopped tomatoes with a splash of olive oil into a saucepan, fresh basil, bit of oregano, bit of sugar and salt, squirt of tomato puree, minced garlic if you fancy it then just add whatever else you want in to taste.

mutti polpa

Mutti also do a tinned pizza sauce – it's just a bit thicker and richer. Can be pricy though.

When I lack the energy to make my own, These £2 pizza bases are the best I have tasted this side of Naples

I don't like ready made bases - they always seem to overcook too quickly in the ooni (before the topping is ready).

Tesco are now doing Pizza Express dough (next to the jus-rol ready made pastry 😉 ) which is pretty good and less faff than making it if you're in a hurry. It might not be artisan enough for some but it's more than good enough when in a rush.

another resurrection as its my birthday soon and considering an upgrade.  i plumped for a firepod a few years back and it does the job nicely but after disappearing down a pizza-making rabbithole, ive decided id prefer a hotter oven that crisps the toppings a bit better.

ive dialled in a recipe that was recommended to me which is consistent and im now making spot-on doughs every time, and i just have an itch that i want to scratch with a hotter oven.

im happy with gas, so from what ive read so far, my options would be either ooni koda 12 or 16, or a gozney of some sort, probably roccbox.

whats peoples latest experiences and recommendations?  the ooni 16 would give more space to work in no doubt, but i never make pizzas over 12" anyway, and does it use noticeably more gas to heat that the 12?

any others that i havent thought of yet?

cheers

I’ve got the koda 12… covers all my pizza making needs, and even if you got the bigger one, you can still only make one pizza at a time…

DrP

I got rid of my " bighorn" pellet only , it worked fine even using the kitty litter pellets as a last resort but now have a only used once karu 12 with an almost full gas bottle for £100 and what a game changer

The pellet system is hard work keeping everything ticking over . The ooni feels much more solid

Not read the thread so not sure it's been mentioned but I think Aldi had some in recently.

If I was buying again I think I'd definitely go for gas just for the convenience. Pellets are all well and good but it's a bit of an effort getting it going.

Yes have used an Aldi extensively and was impressed. Needed fueling regularly, lots of small sticks lined up but was impressed and pizza was top drawer

Timely thread revival as my Roccbox will be making an appearance tonight. Not terribly coincidental though, since it comes out at least once a week, all year. Never did start the business (if anyone wants to buy a mobile handset unit LMK ?) but I reckon it's had at least 500 pizzas through it.

Happy with it and would probably buy the same again. It would be nice to have a little more room inside, it would just be a little easier, but that's not a necessity, so I still don't think I'd go for the bigger Ooni TBH.

Not sure what the difference in gas usage is, but what I will say is:

a) When I was comparing the two, the Roccbox had a lower stated consumption rate IIRC.

b) They really sip gas, relatively speaking. Unless you're going to move it around a lot, buy a propane regulator and 19kg bottle (about £40 to refill at the place I use, which makes it much better value than smaller bottles). My first one lasted me about 18 months.

There's loads of cheap "pizza ovens" around now they're the latest much have accessory. Saw some in Lidl today when I popped in for mozz. Maybe they're fine, and maybe I'm just a snob, but I wouldn't waste my money on one if you plan to use it a lot. My Roccbox is currently running at about 75p a pizza at best guest. YMMV of course.

I bought my bro the Gozney Roccbox with gas attachment, pizza rocker cutter/mantel last year and it’s been used loads of times due to its ease of use and minimal gas usage, probably the best birthday present I’ve ever bought him as whenever he fires it up i get a free pizza, he’s also bought the pellet box attachment but only used it a couple of times due to the faff of it - it makes zero difference to the taste of the pizzas.

[img] [/img]

**** it…. Imagine a sourdough based margarita pizza below, usual forum ****shittery

[img] [/img]

We have a Cozzee gas oven - we’ve used one 19kg bottle, one small (5kg) and about 2/3rds down the current 19kg bottle - had it almost two years to the day (birthday present to myself) and it gets used once a week every single week (Saturday Pizza Night started being a thing in lockdown and we carried on with it) for at least three people and quite regular nights with friends, birthday parties etc. I love it.

Anyone tried the indoor Ooni electric one or similar?

Anyone tried the indoor Ooni electric one or similar?

No, but due to the shit weather this year my gas Ooni has been used inside a few times.

Oooft, just looked it up. That's expensive. Just take the gas one indoors.

^ you have used a gas pizza oven indoors? How are you ventilating it?

Same way I vent my gas hob and my gas oven.

Using my ooni indoors just sets off my fire alarms!

DrP

From smoke?

I've used it indoors with windows open and it's seemed fine. I just put a metal tray underneath to protect the worktop.

There's a CO alarm nearby too and it's never upset that.

I think our kitchen has heat detectors... Our iron, if underneath one, sets it off...

We've a vaulted ceiling in the kitchen so I image heat and smoke from the ooni rise up...

DrP

We moved from a wood burning pizza oven to the Vonhaus version of this Lakeland pizza oven it is £150 and there may be topcashback etc.

https://www.lakeland.co.uk/74478/lakeland-gas-pizza-oven

https://www.lakeland.co.uk/74767/lakeland-gas-pizza-oven-oven-cover-and-pizza-peel-bundle

it took a little bit of trial and error to adapt the base recipe but it has been spot on. I had a partially used 6kg propane bottle which is still going strong after loads of pizza use this summer. Wood fired tastes better but there is not much in it

I was just in Homebase picking up a hose lock connector and saw that have their own gas fired pizza oven discounted - £60 I think, although ad says £76. Had loads in Woking. IDK if any good but at that price, looked reasonably made.

https://www.homebase.co.uk/gas-powered-12-outdoor-pizza-oven/14975556.html

I know it's not entirely relevant, but the best pizza's I've had come from my mates proper pizza oven built in lockdown. Love the whole 'theatre' of the assembly/cook enterprise as well.

Probably Pizza's taste so good is it's generally fired up after a fantastic ride and the beers are flowing 🙂