Pizza Ovens?

Boone

Boone

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Anyone have any experience and can make some recommendations? A good friend of mine is shopping and has no experience…
 
I've heard good things about the Paisano thing, it's electric and "inside the home". Cooks in just a few minutes. Inexpensive too.
 
I think they are looking at purely outdoor models but thanks for that!
 
I really don't know but if I was going to do it I would get a wood fired oven, which are not cheap
 
I did a thing and pulled the trigger on a pizza oven this week. I settled on the Ooni Karu 2 Pro. It is a ‘multifuel’ oven meaning I can connect it to propane if I so desire but can also cook pizzas using charcoal and/or wood (which is primarily how I plan to use it). Currently going down multiple rabbit holes to educate myself on pizza oven tactics.

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I'm interested to see what kinda Za's you come up with Boone
 
I'm going to do 3 on my maiden voyage this evening. A simple pepperoni, a veggie pizza with mushrooms, tomato, red and green peppers, and onion and garlic, and one a friend recommended - fresh sliced figs, prosciutto, olive oil (no sauce), a little homemade fig jam, and goat cheese topped with arugula and and balsamic glaze after it comes out of the oven. I will take some pics and report back after.

I am being bold and doing my first cook with charcoal and some apple wood chunks. I did cave and buy the propane attachment but am thinking I will primarily go with charcoal and wood assuming I get that perfected.
 
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I was a little intimidated particularly because I did not install the propane adapter and went right to charcoal and wood cooking - but the thing works like a charm. I had no problem with 'launch' (getting the uncooked pizza off the paddle onto the pizza stone) and it literally took just 3-4 minutes to finish the pizza with a few turns included. Very impressed with the oven and I actually don't foresee using the propane attachment since it's so easy to get it up to temperature quickly with charcoal and wood (and I think the flavor is likely better).

Very happy with the purchase so far.
 
First deep dish attempt… did a Detroit style with 2 kinds of pepperoni. Maybe the best pizza I have ever had.

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Boone glad you are having fun!
 
Just beginning… I am happy I have produced edible results so far. Biggest challenge is temp control using charcoal and wood. You would think closing the chimney and firebox ventilation would immediately drop the temp. In fact, it immediately raises it. So if you overshoot your desired temp, there’s not a great quick option to cool it down.

I love using the charcoal and wood but if I can’t figure this aspect out, may force me to install the propane add-on.
 
Boone said:
Just beginning… I am happy I have produced edible results so far. Biggest challenge is temp control using charcoal and wood. You would think closing the chimney and firebox ventilation would immediately drop the temp. In fact, it immediately raises it. So if you overshoot your desired temp, there’s not a great quick option to cool it down.

I love using the charcoal and wood but if I can’t figure this aspect out, may force me to install the propane add-on.
Click to expand...
Like all tools? It just takes time to master them
 
I think probably my best bet when I am trying to keep the oven at more reasonable temps (say, for thicker pizza types that require more cooking time but need lower temps {500 or 600 vs. 700-900} is to leave the door open. There is a chimney vent and a firebox vent and I'm guessing that closing them probably eventually drops your temp but the immediate effect is a spike in temperature. The other thing I can do is not put wood chunks on the fire as that causes a rolling flame that rolls just above where the pizza is sitting.

I'll figure it out. I'm not sure switching to propane would help the more I think about it because I don't think the adapter 'adjusts' like a propane grill's controls allows.

I haven't tried using the propane adapter but I can't imagine I will get the same amazing flavor I'm getting using charcoal and wood, so I am not inclined to switch over. Bottom line, this oven is amazing at cooking at high temps which is what it is made to do. I just need to master being able to manipulate it to keep it at the temps needed for different pizza types.
 
I am loving my Ooni but have quickly learned you can burn the hell out of a pizza very easily if you get distracted for a moment. Pizzas cook in a couple of minutes (at least when using the charcoal and wood fuel option) - you really have to pay attention.

What are your all's favorite pizza topping combinations? I am looking to do some different pizzas beyond traditional pepperoni, sausage and mushroom, etc...
 
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