Pizza oven.....

[MarcelNL]

So apparently you can buy a Biscotto stone for the Ooni Koda 16... I couldnt resist given what I've now read about the stone material thanks to this thread lol

that sounds familiar to me...

 

[KOA]

Hey! I have an earlier model, the Bollore with biscotto stones. This oven excels at Neapolitan style pizzas. No charred bottoms, perfectly cooked sub 60-90 sec pies. I’be been leaning towards a hybrid 00/HG flour dough 3 min pie cause it’s easier to eat by hand and doesn’t have to be eaten immediately to enjoy.

However, if you are after NY or Detroit then I find my home oven with a steel does a better job.

 

[MarcelNL]

good to hear!

yeah for thicker crust pizze I'd probably use the 'pizza' function of the regular over and thick steel too.

 

[M1k3]

Very interested in this thread, as I'm looking for a new pizza oven myself. At my old house, I had a built in Chicago Brick Oven. It was wonderful for Neopolitan style, and fire roasted meats and veggies, but no question the 5 plus hours to get up to temp and heat in the bricks etc. meant it was kind of a weekend party trick...no where near used as much as I intended.

I don't want to derail the thread from the OPs's questions, but anyone have experience with so called hybrid ovens. Is it primarily one fuel or the other, or goes the gas help to get heat sink in the refractory faster, then you add wood for the flavor?

There's commercial models that are gas fired, but, you place some lit wood on the side to add some smoke.

 

[MarcelNL]

I just got the seasoning of the Biscotto in time (well almost)...
What i do not get is what it does, anyone here who knows?

(the only thing I can think of is to get rid of moisture built up since baking them)

 

[BazookaJoe]

I got a Gozney Roccbox last year ($400 on sale) and have been having a blast with it. My end game oven would be the Gozney Dome... but at $2000 I'm fine with the Roccbox.

Roccbox

 

[MarcelNL]

well that was a GREAT experience, biased as heck of course BUT, I was nowhere near prepared for the speed of cooking the first pizza....so lots of black on the corniciole....were better, and the stone was slightly hotter...what a difference in taste, wow....crispy outside fluffy inside, toppings still tasty...I do not think we'll be ever buying a pizza...

this was frozen leftover dough.....since 48 hours of proofing was impossible



second and third (shown below), our son (6) commented that the new oven was responsible for the best pizza he ever had (the one with Gorgonzola)

 

[MarcelNL]

BTW I'm suspecting the Biscotto stone is a huge game changer too!
I have been tinkering with a 5 cm thick Corderite stone in the ferrari3G oven with both heating coils over the pizza (causing a meltdown of handles and lid knob), that did improve things but it was very tricky preheating that stone so the result was either an undercooked bottom OR a burnt bottom...

With the Arduro it is spot on....end game pizza oven IMO

480Celsius was the stone temp....no burned underside

 

[Chopper88]

I just got the seasoning of the Biscotto in time (well almost)...
What i do not get is what it does, anyone here who knows?

(the only thing I can think of is to get rid of moisture built up since baking them)

That's indeed what it does, it prevents the stone from cracking as the moisture slowly evaporates instead of expanding too fast whilst being trapped within the stone.

Besides that, this process also helps the oven 'set', so everything expands slowly into place instead of forcing it.

This is at least the theory according to Simone (the guy representing PP on pizzamaking.com)

 

[MarcelNL]

thanks!

Guess what we'll be eating tonight ;-)

 

[mengwong]

Gozney

New launch from Gozney, the Arc

https://www.gozney.com/pages/arc

 

[panda]

two words: pellet fired

 

[DitmasPork]

I'm on the lookout for an end game Pizza oven. after 30 odd years of making pizza I think I'm good enough at it to get a decent oven, I initially wanted wood fired but with 24-48 hours of proofing/resting firing a wood oven for half a day until it's at 500 'C or so is a bit much so I'll settle for gas.

came across this one, plan A was an ooni, yet after reading those have a thin bottom (fat bottomed girls are more fun after all) and reading that oven drops like 150C in temp easily I ditched that plan....and found this beauty, thoughts ayone?

Good thread topic Marcel! I've also been looking at home pizza ovens—have wanted one for years. Although, currently only considering electric models, I'd like to steer clear of fossil fueled ovens, since gas appliances will/are (hopefully) being phased out in the states, or at least the states I would live in. The Ooni Volt 12 has caught my attention.
It's an old thread, haven’t scanned back to see what you ended up buying, or if still looking.

 

[cleanfil]

I bought a green mountain grill pellet smoker and the pizza attachment. No qualms, get 950f plus

Just throwing out an option outside a single purpose oven but space dependent too.

 

[OkayMode]

New launch from Gozney, the Arc

https://www.gozney.com/pages/arc

I need to get off this damn forum

 

[Michi]

I need to get off this damn forum

I’m sure you can find support groups online. Do a Google search for recovery programs. Your local community may well have a “quit” group. Depending on where you live, there may also be government funded initiatives, similar to what you can find for problem gambling and the like.

 

[OkayMode]

I’m sure you can find support groups online. Do a Google search for recovery programs. Your local community may well have a “quit” group. Depending on where you live, there may also be government funded initiatives, similar to what you can find for problem gambling and the like.

This is a very kind and sincere post, thanks @Michi

Maybe pineapple on pizza enjoyers are not so bad after all…

Thankfully this year isn’t looking quite so problematic as the last, although I do now have a fantastic relationship with my postman. Last week he said that he misses me.

 

[BazookaJoe]

This is a very kind and sincere post, thanks @Michi

Maybe pineapple on pizza enjoyers are not so bad after all…

Thankfully this year isn’t looking quite so problematic as the last, although I do now have a fantastic relationship with my postman. Last week he said that he misses me.

As someone who thoroughly enjoys both the process and the eating of good homemade pizza, I don't want to be on my deathbed thinking... "ya know, I really should have gotten that pizza oven". That said, my relatively entry level Roccbox is just about perfect. The new Arc looks nice but I find the 12" I can cook is big enough. I'd rather bake 4 12" pizzas with different toppings than 2 16".

 

[MarcelNL]

Good thread topic Marcel! I've also been looking at home pizza ovens—have wanted one for years. Although, currently only considering electric models, I'd like to steer clear of fossil fueled ovens, since gas appliances will/are (hopefully) being phased out in the states, or at least the states I would live in. The Ooni Volt 12 has caught my attention.
It's an old thread, haven’t scanned back to see what you ended up buying, or if still looking.

I ended up buying a Pizza Party Ardore with the Saputo biscotto stone floor, gas fired, capable of 500'C

It transformed pizza baking for me. Propane will be around forever I guess, camping etc will not work on electricity.

 

[mengwong]

If you want to hang out, you've gotta take her out, propane
If you want to get down, down on the ground, propane
She don't lie, she don't lie, she don't lie
Propane

 

[DitmasPork]

I ended up buying a Pizza Party Ardore with the Saputo biscotto stone floor, gas fired, capable of 500'C

It transformed pizza baking for me. Propane will be around forever I guess, camping etc will not work on electricity.

Awesome! I’m envious of pizza oven people.

 

[Michi]

Marcel! I've also been looking at home pizza ovens—have wanted one for years.

Whichever model you end up buying, make sure it is one that can’t do pineapple.

 

[DitmasPork]

Whichever model you end up buying, make sure it is one that can’t do pineapple.

Nah, pineapple is awesome on pizza, … excellent on hamburgers too.

 

[DitmasPork]

Nah, pineapple is awesome on pizza, … excellent on hamburgers too.

Pizzaiolo in Naples

 

[dchang21]

is the OP still looking for an oven? if so, effeuno all day and night. i would have never bought my alfa brio if i knew about the effeuno first..

 

[MarcelNL]

looks good!
I have found mine, a Pizza Party gas fired oven with Biscotto stone, the effeuno would have been my choice when I had gone for an electric oven!

 

[sansho]

i've got a pizza party as well. a "passione" model that i converted from propane to natural gas (methane) and plumbed up to my house. biscotto stone. good sh it.

 

[jjlotti]

Has anyone tried the new blackstone pizza oven? Price is great compared to Onnni and looks like a much beefier box....

 

[OkayMode]

I need to get off this damn forum

Well after not getting off this forum, I bought a cheap but reasonably specced gas oven last week to tide me over until we buy a place of our own.

At £150 for a 16” cooking surface, it seemed worth a punt and not too expensive to tinker with.

First attempts yesterday gave me a max stone temp of 400c after 45 mins pre heat. You need to turn the burners right down after launching the pizza to avoid burning the cornicione before the bottom and toppings are sufficiently cooked, but I reckon a few modifications might get the oven Neapolitan capable.

If I install some flame protectors in front of the flames, I might be able to keep the burners cranked up to max after launching. A vented door may also help the top cook faster by retaining heat. Both fairly cheap mods.

I think a baking steel would work better than a biscotti stone if I’m trying to increase thermal conductivity, right?

Is it possible to modify the gas burner to increase the height of the flame so that it rolls to the ceiling of the oven? This is only a hypothetical question, I am not planning on messing with anything that might result in my oven exploding.

 

[aporigine]

Well after not getting off this forum, I bought a cheap but reasonably specced gas oven last week to tide me over until we buy a place of our own.

At £150 for a 16” cooking surface, it seemed worth a punt and not too expensive to tinker with.

First attempts yesterday gave me a max stone temp of 400c after 45 mins pre heat. You need to turn the burners right down after launching the pizza to avoid burning the cornicione before the bottom and toppings are sufficiently cooked, but I reckon a few modifications might get the oven Neapolitan capable.

If I install some flame protectors in front of the flames, I might be able to keep the burners cranked up to max after launching. A vented door may also help the top cook faster by retaining heat. Both fairly cheap mods.

I think a baking steel would work better than a biscotti stone if I’m trying to increase thermal conductivity, right?

Is it possible to modify the gas burner to increase the height of the flame so that it rolls to the ceiling of the oven? This is only a hypothetical question, I am not planning on messing with anything that might result in my oven exploding.

From my readings — yes on the steel. I have one, but have not given it a proper test run yet. My corner of paradise is experiencing a relentless series of heat waves. Records are likely to be reset in a few days … and running an oven to its hottest is not something I wanna do!