So I'm considering dippping my toe into home pizza making. I know a few on here already so this and was wondering what ovens you have. I gather Ooni are generally considered the best. Does anyone have this Vonhaus one? About half the price of an Ooni and gets great reviews. https://www.vonhaus.com/vh_en/tabletop-pizza-oven?gclid=CjwKCAjw_uGmBhBREiwAeOfsd0o2rJtPiBW9B9j5U0e9G4lqLkle5yaAPE3yPTy4KdToXxVsKeYt2BoC6IkQAvD_BwE

I bought an Oono Fyra about 2.5 years ago. I can’t really recommend that specific model but I’m currently shopping for the Koda 16. I say this as a bit of a Neapolitan pizza obsessive- Regardless of popular opinion you’re not going to notice a wood fired taste in an oven the size of a Ooni in the 60-90 seconds it takes to cook. Gas gives you huge simplicity over wood with no real drawbacks. It’s fun at first to cook with wood and it feels all authentic but then you realise it’s a bit of a faff and you just want great pizza. The Fyra is great in that it’s relatively affordable and portable, we’ve taken it to friends houses etc. but there are a few drawbacks; The pellet feed gets blocked easily and can result in having to start over. Really annoying when you’ve got hungry people waiting for pizzas. It’s VERY sensitive to wind, and any gusts will blow the flame away from the oven meaning it cools. Temp stability is pretty bad. It’s easy enough to get it up to 500 C, but I’ve actually had it go beyond that which is arguably too hot to cook a Neapolitan pizza and there’s no simple way of maintaining a consistent temp. I find the pizza from a Fyra too small but that’s personal preference. Final tips would be do a bit of learning on making proper pizza (check out YouTube videos of Anthony Mangieri). Definitely worth the effort!

> @"dutchy101"#p51014 So I’m considering dippping my toe into home pizza making If you want to get into making pizza, you can make pizza without a pizza oven: learn to make dough, sauce, stretch the base and, if you enjoy the process, then buy the pizza oven. We make pizza regularly and simply use a box standard kitchen oven - it works just fine. In the same way that one does not need football boots to play football. If you are already into making pizza and just want to go onto the next step, then disregard everything I wrote above and go for it. 👍

> @"MediumRoastSteam"#p51018 If you want to get into making pizza, you can make pizza without a pizza oven: learn to make dough, sauce, stretch the base and, if you enjoy the process, then buy the pizza oven. Good advice here. I've been on a couple of courses over the years and really enjoyed it. Thinking it would be a good thing to do with the kids.

@"Ernie1"#p51016 Thanks - this is very useful. So in your opinion, a gas controlled oven is better for overall control with very little disernable taste difference from wood fired?

Yeah. I used to be all ‘gotta be wood fired for that wood oven taste’ but it really isn’t noticeable in a home oven. When you’ve got a huge pizzeria dome with selected woods you obviously get the flavour but I think gas just offers so much convenience at home. You literally switch it on like a gas hob and you’ve got a degree of control over the temp too. To @"MediumRoastSteam"#51 point, you can indeed get great pizza at home. It’s a great way to perfect your pizza making before you indulge in the oven. We did the same, I told myself I wouldn’t get a pizza oven til I could make great pizza in the kitchen oven. If you’re cooking NY/Chicago style pizza I’m not sure a pizza oven really adds much merit but for Neapolitan, you need the 450-500 C temps to get the ultra-quick rise and leoparding on properly cooked dough that keeps its chew.

> @"Ernie1"#p51022 If you’re cooking NY/Chicago style pizza I’m not sure a pizza oven really adds much merit but for Neapolitan, you need the 450-500 C temps to get the ultra-quick rise and leoparding on properly cooked dough that keeps its chew. I want Neapolitan style for sure.

What @"MediumRoastSteam"#51 said, you can make a very good homemade pizza in a standard oven so unless you're trying to improve on that then I'd look at perfecting it in your normal oven first. I use my oven at its highest temperature and it takes 6 minutes to cook a pizza.

The thing with working with a domestic oven first is you'll be working with different cooking times and even different dough recipes to account for that. I went straight for the Ooni and don't regret it. The only thing I'd recommend is going for the bigger models for versatility. I got the oven before there were multiple knock offs hitting the market. They may be a bargain but I can't comment. Also, Gozney were considered the best at the time in the portable oven market. +1 for gas. You can make good pizza in a domestic oven but not neapolitan.

I think going portable is a good move for me as I'll keep it in my shed, plus I think I'd want a larger one. Will so some research as I'd rather pay once and get the right oven from the outset

I have a conversion for my Weber kettle, it's finky but I get good pizza, I've always fancied an ooni for ease. I'd love a stone built one. Edited bleeding phone predicted text

Pizza Oven Advice

wintoid

I won a 12″ Gozney Roccbox from Rave Coffee in the Black Friday/Cyber Monday raffles this year. Always wanted one. It’s not really the right weather, so I haven’t yet sorted it out. I’m going to need a garden table of some sort.

What are people doing about the gas cylinders? Any recommendations?

Systemic

I use gas and wood with my Ooni. Gas is easier if cooking several pizzas back to back. Downside for gas is oven doesn’t get as hot as when using wood so pizzas take bit longer to cook.

HarveyMushman

Thanks guys, got the Ooni on order. Haven’t made pizza for a few months so pretty excited to get started up again.

Oven should be here next week so I’ll source some gas in the meantime. Any recommendations or is it all the same? I’ve only cooked with wood/coal/pellets before.

HarveyMushman

Reviving this thread to ask if anyone’s used the Gozney ovens?

I’ve had enough of the Ooni. It’s great when the stars align, but too many times now it’s blown out in the slightest breeze.

I’m tempted by the Arc XL. Mainly for the size and side burner as I’ve launched the pizza into the burner a couple of times on the Ooni.

I know the Roccbox gets a great write up but I’m wondering if anyone’s used one of their dome style ones.

dutchy101

HarveyMushman I’ve had enough of the Ooni. It’s great when the stars align, but too many times now it’s blown out in the slightest breeze.

Has never happened to me, but mine is a gas one - I was advised to go with the gas version for this reason

Systemic

HarveyMushman Reviving this thread to ask if anyone’s used the Gozney ovens?

If I was going for gas only option, would go for the Arc. There’s a guy on Youtube who has a pizza van and uses a couple of Arcs. Think the Arc achieves higher temp than the Ooni if that’s a deal breaker.

HarveyMushman

dutchy101

Yeah mine is the gas one. I used to have the Fyra which was pretty good but wanted gas for the ease of starting / holding temp etc.

Our Koda seems to go out regularly if there’s a bit of breeze.

I’d guess the Karu is much better with the door on the front.

Admittedly there is a part of me just looking for excuses to get the Arc XL…

HarveyMushman

Systemic

Thanks, good to hear.

I definitely found the Ooni (both wood and gas) goes high enough for a Neapolitan pizza but one perk of gas is that lately we’ve been trying more NY and New Haven style pizzas at a slightly lower temp.

Systemic

Never found I could get my Ooni Pro temp as high as wood when using the gas burner. No big deal - pizzas took maybe 30-40 secs longer to cook. With the Karu 16, only used gas so far - temps similar to the Pro. Beauty of gas is you can turn out pizzas back to back as long as you want without having to build up the wood fire to get to the temp you want.

I like the way the Gozney gas burner works - the way the flame rolls across the top of the oven - seems more aggressive than the Ooni.

HarveyMushman

Systemic

Yeah I’m a bit torn between the Karu and the Arc XL.

There’s a chance the Arc will be as affected by the wind given the large opening whereas at least the Karu has a door. I suppose the burner being on the side may help a bit as the wind can’t really blow straight into it.

I might see if there’s a shop nearby to see it in person. If I get the Arc then I’d be looking at the table and cover too so the price difference becomes pretty significant.

Raja123

Im looking at these two also:

HarveyMushman

Raja123

Timely video! Thanks for posting.

Systemic

https://www.homesandgardens.com/shopping/gozney-arc-pizza-oven

https://www.homesandgardens.com/shopping/ooni-karu-16-pizza-oven-deal

In depth reviews of both ovens

HarveyMushman

Now I’m weighing up just getting the Dome.

By the time you price up the Arc XL, and the cover and table, it’s not a million miles off…

HarveyMushman

Actually the Dome is way more expensive than I remembered.

There’s this though! Side burners and huge cooking area:

https://uk.ooni.com/collections/gas-ovens/products/ooni-koda-2-max

dutchy101

Yes that new Ooni looks brilliant. But bloody expensive

Systemic

Keep your eye for discounts. Got my Karu with 20% off. With gas, you can churn out pizzas back to back with ease. I made five 16 inch couple of nights ago.

Pompeyexile

I am the lone voice for the Ooni volt 12, but I will keep banging that drum and even louder when it is freezing cold and peeing it down outside, and I am enjoying my freshly home cooked in 90 to 120 seconds Neapolitan Pizza. 😉

Systemic

Wimp😀

Jony

Pull yourself together man 😂

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