I’ve had the Ooni Fyra (wood pellets) and now a Koda 12 (gas).

I wanted a 16 but don’t really have anywhere to store it when not in use and the 12 fits neatly in a cupboard. The pizzas are definitely a good size for one person but the 16 gives you a bit more wiggle room to get the turning peel in.

I’ve got a friend with the Gozney Roccbox and he loves it. I think you can use either gas or wood with them.

Controversial opinion but wood fired ovens at home in the UK are just a bit of a faff. Temp control is non-existent and getting a consistent fire can be tricky with the slightest breeze. You’re also not tasting wood smoke with 90 seconds in an oven.

The beauty of gas is that you can control the temperature to do different types of pizza. Roaring hot at 450-500 for Neapolitan style or 300-350 or so for a slower cooking New Haven/New York style.

It’s also just so quick to set up that you can just go out on a sunny Tuesday evening*, cook off a couple of pizzas and then take it down. Whereas with wood we found ourselves planning a bit more of an evening and inviting friends over to make it worth getting the fire going and continually keeping it hot.

I guess the pellet one is technically more portable but whoever is rolling out pizzas on a beach towel somewhere has more patience than me.

I don’t think you can go wrong with an Ooni or a Gozney though.

*assuming we ever get one.

La Marzocco Linea Mini - Mazzer Philos

Ikawa Roaster

Jony Arc looks way better unless you want to use wood

That Arc looks great! I’d not seen that before.

La Marzocco Linea Mini - Mazzer Philos

Ikawa Roaster

    I am seriously looking at saving up for a bit longer and going for the Ooni Volt. Whilst I love the idea of pizza cooking outside with the westher we get here and I am not under cover It would get used very little. Plus I have seen the running costs of the Volt compared to an Ooni gas and the volt works out a lot cheaper especially when you look at te cost of gas bottles. Yes I know it is dearer to buy initially Ooni are selling it at £709, the Koda 12 £299, the Karu 12G £349, the Gozney £399. but the fact I would or could use it as many times a week as I want ALL year round for me counter balances that.

    All the reviews I have seen show how versatile it is, how adjustable the temp control is for top and bottom heat and reaches temp in only 20 minutes and cooking a pizza in just 90 seconds. Oh, and of course I can cook outside with it too, because I have outdoor electrical points and one right near where I would use it.

    Anyone else have any thoughts on that?

    I have a massive wood fired brick oven that I built in my backyard. I love the ritual of chopping the wood, building the fire, managing the temperature and executing a day’s worth of cooking (sometimes overnight too).

    I’d rather have an electric oven.

    Okay, in fairness, I’d like to have both. One for outdoors in the warmer months and entertaining crowds, one for indoors the rest of the year.

    You’ve hit on a couple of the most important issues, such as year round use, ease of temperature management, efficiency of electric compared to gas/wood. There are other issues as well. The exposure to particulates from wood/gas cooking is garnering more and more negative scientific consensus. I also live in an area that has been prone to massive wildfires–further increasing my exposure to particulates.

    The frequent negative is that an electric doesnt doesn’t cook the pizza the same way. Utter hogwash. A pizza crust cant tell if the temperature was created by any particular means. I have heard that electric ovens create a drier environment, but I’ve never tested this out nor seen it. As for taste, at 500C, burning wood or charcoal are not smoking or imparting taste. And, the fact it can be used indoors means it will get double the use of an outdoor oven. I’ve also struggled at planned events if I screw up the temperature management or the weather turns bad.

    One of my favorite pizza makers in the world switched to electric decades ago as it provides greater control, quicker heat times and greater efficiency. His crust is the best I’ve ever tried.

    But, it’s a personal decision. It’s a big purchase, might as well get what you will enjoy the most.

    I still use my oven, I crank it up to 250°c which takes 6 minutes to cook a pizza. I kind of like the idea of a pizza oven but the weather is rarely good enough and it would be marginal gains over a normal oven.

    Well I’ve just seen an Ooni Volt 12 on sale in Ebay brand new still in its box for £649 offered £630 and got it. Also in with the price he has given an Ooni bamboo pizza peel and serving board worth £35, an Ooni metal perforated pizza peel worth £60 and a laser temp gun worth £22.99 all unused. So, that’s £117.99 of free stuff plus a saving of £79 off the Ooni website price for the Volt.

    It can reach a temp of 450C in 20 minutes and you can control both bottom and top heat seperately depending on what pizza you are cooking or how you like it done. So, pizza all year round regardless of the weather.

    Will be driving to Manchester on Friday to pick up a round trip of 158 miles which will cost me absolutely nothing in fuel as my other half charges our EV at work for free.

    Who said there isn’t a God😁

    Most of the pizzerias in New York use electric ovens and really anything above 300c is going to get you great results.

    I will say though I’d still recommend a Koda for anyone tempted by an outdoor one. They stow away in a cupboard easily and take zero time to set up, just pop the legs down, clip on the gas actuator and ignite.

    La Marzocco Linea Mini - Mazzer Philos

    Ikawa Roaster

    So with all the pizza talk and what not I decided to order an ooni

    It came today needless to say it’s going back FFS

    Mark on the stone, possible issue

    Then I took the oven out the box



    Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

      The first one I received the stone was broken in half. I think it’s just Neanderthal ‘somebody else’s problem’ shipping/handling staff.

      Hopefully you can get a replacement sorted quickly and easily.

      La Marzocco Linea Mini - Mazzer Philos

      Ikawa Roaster

      Picking mine up today but to complete my indoor/outdoor setup this arrived yesterday….

      A portable halogen hob. Will be darn useful in the kitchen too, even more so now I’ve changed all my cooking pans to stainless steel. My gas stove and oven is becoming more redundant each day. Hopefully next year will refurb the cooking area in the kitchen and replace the double oven gas cooker with a built in steam/bake combi oven at eye level. But the choice out there is quite overwhelming…. Not to mention some of the prices!

        2100W. Rated frequency 50-60Hz and transmission power <17.9dBm

        Made pizza in my modded Weber, still a ball ache, esp when the dough wasn’t brilliant

        Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

        Well I have finally got it and as Arkwright would say, after a bit of jer…jer…jiggling stuff around I managed to find a spot for it in my already gadget laden kitchen. Put it on high for 20 minutes to season it as instructed.

        Now to make the pizza dough and let it ferment in the fridge overnight and see if it as easy and as good as all the YouTube videos I have seen claim it is.

        Disclaimer… if they are naff it will be the chef not the apperatus.😁

        I use this for dough, easy enough to memorise too.

        https://mypizzacorner.com/pizza-dough-calculator/

        If you’re fermenting overnight, I find just leaving it out works well. I only use the fridge for longer ferments but don’t really bother with that these days.

        My typical approach for Neapolitan is make the dough early evening, knead and leave in the bowl overnight.

        Ball up the dough around midday to make pizzas around 6pm. Always cover the dough otherwise you get a skin on it. You can use oil but I don’t like adding oil to the dough really.

        If you do want to use the fridge, take the balls out about 4 hours before you plan to use them otherwise they’ll be difficult to stretch out and will shrink back down.

        La Marzocco Linea Mini - Mazzer Philos

        Ikawa Roaster