[ARCHIVED THREAD] - Home Pizza Ovens….anyone have one? (Page 1 of 2)
Posted: 6/11/2025 10:20:49 AM EDT
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I’ve seen these for sale locally all over the place, they aren’t as expensive as I thought they would be. The Multi-Fuel ones that heat up via wood/charcoal (you have to buy the gas burner separate) are around $300 for the 12” model. Are the wood fired ones better/worse than the propane ones? Seems like wood fired would give a better taste to the pizza. Anyone have one of these things? If taken care of will that last a long time, or do they start falling apart (cracked ceramics, warped metal, rust, etc)? Apparently they are supposed to get up to 900f in 15-20min. Seems like the most popular ones I see are the ones from Ooni….any other brands I should check out? Any feedback on these things would be great! 
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My friend has 2, a pellet and an electric one. I think both were used once or twice. They collect dust in his garage now. Ironically he got the electric one because it was too much of a hassle to set up the pellet one to the right temps and thought he'd use the electric one more. Other than that, the results were OK, nothing to write home about. I make better in my green egg and that gets actual use |
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Quoted: My friend has 2, a pellet and an electric one. I think both were used once or twice. They collect dust in his garage now. Ironically he got the electric one because it was too much of a hassle to set up the pellet one to the right temps and thought he'd use the electric one more. Other than that, the results were OK, nothing to write home about. I make better in my green egg and that gets actual use That's kind of what I was wondering about. I've never tried making pizza on my egg.....maybe I will try that first before wasting money on a dedicated pizza oven. What temps are you running your Egg up to for making pizza? |
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Quoted: I have the Ooni Koda 16. We enjoy it. I got propane, as the pizza cooks in approx 90 seconds.. Not worth dealing with wood in my opinion. Granted, it's a novelty, but we enjoy ours. Have you ever messed with one of the wood fired ones? I'm wondering how much of a pain it is to get it up to temp..... |
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Quoted: That's kind of what I was wondering about. I've never tried making pizza on my egg.....maybe I will try that first before wasting money on a dedicated pizza oven. What temps are you running your Egg up to for making pizza? |
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I was given a cheaper charcoal pizza oven from Walmart. It will get up to 550-600 degrees and hold there for about an hour. It turns out pretty good pizza, as long as you realize that the pizza has to be turned a 1/4-1/6 of a turn throughout. It works. The kids get a kick out of it. But we don’t use it that much. Honestly, a baking steel and a 500 degree oven turn out comparable pizza. |
Yeah, I have one of these: Fontana Gusto wood-fired pizza oven. It freaking rocks, and you can get some insane temps in the cooking chamber. It takes some time (and a lot of wood) to get it up to temp, but when you are there, it freaking cooks! We have had several times when we did a pizza bar with friends over where they dressed the pizza the way they wanted it, and I cooked it in the oven. It was fun, but a lot of work |
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I have the HALO VERSA 16. Converted to nat gas. So easy to start up, cook in, and clean up. The rotating stone makes so much sense. Makes mighty fine pies. I use it maybe once a week. I bought one for my daughter's family last Christmas. They were usually $400, but they discount them to $300 around Christmas. Prices seem higher currently. https://halo-pg.com/product/versa-16-outdoor-pizza-oven/ 
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Quoted: Yes I do. But not the toy kind ! https://www.ar15.com/media/mediaFiles/146967/IMG_7493-3561084.png We have one of these kind as well. Can't remember the brand as I picked it up off Craigslist. We use it 5 or 6 times a year in he summer. The flavor is definitely better than a kitchen oven. |
| Not sure why some of you guys think they’re so difficult to use. We have an ooni wood fired and probably use it 3-4 times a month with minimal fuss. Turns out better pizza than you can buy with a good dough recipe. I usually get my stone to 700 degrees or so before starting, and can get four pizzas done in about 15 minutes. |
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What rack is that? I would like to be able to elevate the grate on mine. Burgers are kind of a pain.
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Quoted: I get my egg up to about 500 for pizza. My daughter gave me a green egg pizza stone for Father's Day a few years ago. It's amazing how cheap you can make pizza at home. Especially when you hit Publix Bogo for the cheese and peppers. my local HEB carries frozen pizza dough balls that are actually pretty good. It was a gamechanger for using our Pizza oven. Instead of going through the making dough, letting it rise, punching it down, letting it rise, etc... just thaw out a couple of dough balls while the oven is coming to temp. Then roll it out and cook. |
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Uuni makes a fine product that 90% of the outdoor pizza cooking world has copied. A Gozney roccobox should suit you fine as well. IF you get into it, Gozney makes the dome. Wonderful dual fuel oven. When you REALLY get into it, Forno Bravo, Fontana, etc. These ovens cook MORE than just pizza. FWIW, when I see people cooking on their big green egg's, I keep on scrolling...most of the pics posted from them look like reheated Red Barons..IMHO. But, again, I am the biggest pizza snob here. I said in another thread, I would take financial or relationship advice from GD before pizza advice   
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Quoted: With a 16" or larger, you can set in a very small metal box in the back with some wood for fire taste/ smoke. Quoted: Quoted: I have the Ooni Koda, Traeger pizza stone and pizza stone for house. All work, but the wood fired pizza is way tastier! With a 16" or larger, you can set in a very small metal box in the back with some wood for fire taste/ smoke. Our Ooni is wood fired. The only thing you have to worry about is not having too high of flame & you need a good turning peel. Ooni makes great peels. When I had the Solo Stove Pi, I threw that peel away & bought Ooni. |
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Quoted: My friend has 2, a pellet and an electric one. I think both were used once or twice. They collect dust in his garage now. Ironically he got the electric one because it was too much of a hassle to set up the pellet one to the right temps and thought he'd use the electric one more. Other than that, the results were OK, nothing to write home about. I make better in my green egg and that gets actual use |
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Quoted: Our Ooni is wood fired. The only thing you have to worry about is not having too high of flame & you need a good turning peel. Ooni makes great peels. When I had the Solo Stove Pi, I threw that peel away & bought Ooni. I still use my OG Uuni flat aluminim peel my first 12" pellet one came with. Thought about adding a handle to it by cutting a broom handle down. But its fine. I cut a large bamboo one down on my table saw for prepping and launching, then use the Uuni for turning and extracting. Semolina is your friend, GD. A bag of Bob's will last a year with regular use. I'll get a handled one for our kitchen in Sicily...going to incorporate one of these into the kitchen. |
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Kinda want one, propane table top. More for never having to change things to use it and better efficiency of propane use. Right now I use a pizza stone on my propane grill.. I can get it up to 645°F. I need a metal shell cover for the stone and could probably get it hotter. It works good. |
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We have one. I use it heavily for entertaining. It's wood fired. Attached File Attached File The key is starting with a good dough and keeping the oven hot enough. Each one of those containers will make 3 pies. It was a very busy evening. Attached File Attached File |
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Unless you really love pizza, and specifically Neapolitan style pizza, I probably don’t think it’s worth it. You can get awesome results in your home oven making other styles. I have a roccbox, about to get the dome. For me, it is absolutely worth it. It’s impossible to do a Neapolitan well in a home oven. But when I make Detroit style, it’s done in my normal oven. ETA: as for wood, I’m obsessed but not that obsessed By the time you have the fire going it’s not like there’s a lot of smoke, it isn’t BBQ. I throw a wood block in my oven sometimes for the hell if it and honestly can’t tell a difference. Spending more on better ingredients is going to give you a far, far, far bigger difference than wood vs propane. Attached File |
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Quoted: Have you ever messed with one of the wood fired ones? I'm wondering how much of a pain it is to get it up to temp..... Quoted: Quoted: I have the Ooni Koda 16. We enjoy it. I got propane, as the pizza cooks in approx 90 seconds.. Not worth dealing with wood in my opinion. Granted, it's a novelty, but we enjoy ours. Have you ever messed with one of the wood fired ones? I'm wondering how much of a pain it is to get it up to temp..... I have one. I start it with olive oil on a paper towel under hardwood lump charcoal and some pellets because they burn really hot. I add some more charcoal in about 15 mins. I cut down and split some oak I use in the smoker and toss about a stick in every pizza or two and a little more charcoal every 15 mins or so, it's actually pretty efficient and I use less charcoal for a dozen pizzas than a single grill burn. It heats in about 30 mins. I used to try to get it closer to 900, but that will ignite and flour on the crust, so I aim for closer to 750 now. We make a dozen pizzas every couple of weeks. I love it. Good wood fired flavor and cooks between 1-2 mins per pizza. |
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Quoted: We have one. I use it heavily for entertaining. It's wood fired. https://www.ar15.com/media/mediaFiles/127998/20201003_195110_jpg-3561151.JPG https://www.ar15.com/media/mediaFiles/127998/IMG_3618_JPG-3561153.JPG The key is starting with a good dough and keeping the oven hot enough. Each one of those containers will make 3 pies. It was a very busy evening. https://www.ar15.com/media/mediaFiles/127998/20250430_114148_jpg-3561154.JPG https://www.ar15.com/media/mediaFiles/127998/20250430_114557_jpg-3561155.JPG Bellissimo! |
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Quoted: Unless you really love pizza, and specifically Neapolitan style pizza, I probably don’t think it’s worth it. You can get awesome results in your home oven making other styles. I have a roccbox, about to get the dome. For me, it is absolutely worth it. It’s impossible to do a Neapolitan well in a home oven. But when I make Detroit style, it’s done in my normal oven. https://www.ar15.com/media/mediaFiles/90249/50085144201_bca6e43851_o_jpeg-3561157.JPG You're gonna love the Dome. I'm pissed, Gozney says I can't convert it to Euro gas. We'll see Found a thread on reddit last year, its been done. Just some hose work and clamps. |
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I just use the pellet grill with a pizza stone with corn meal and black pepper on the stone. Have ate some pizza out of a couple of those smaller home ones and the difference was enough to justify buying one. Next kitchen remodel might just put in actual smaller size pizza oven. |
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I have a wood pellet pizza oven. I made pizza recently and will probably make some more Independence Day weekend. My nephew's girlfriend was interested in getting something for her dad for Christmas. Here's the list I gave her: Big Horn pizza oven https://www.amazon.com/dp/B08T9HMMWC Wood pellets - the cheapest I could find - didn't care about hickory or apple https://www.menards.com/main/heating-cooling/fireplaces-stoves/firewood-fire-starters-lighters/premium-hard-wood-fuel-pellets-40-lb/6408282/p-7720120059160453-c-6855.htm?exp=false Fatwood - cut off a few pieces and put in the wood pellets to help start the fire https://www.walmart.com/ip/Expert-Grill-Fatwood-Firestarter-3lb-Poly-Bag-No-Chemicals-or-Additives-Salvaged-Wood-Fiber/811433035 Cigar lighter - but any lighter should do https://www.walmart.com/ip/MK-Lighter-Mini-Torch-1PK/14784352986 Blow dryer - I use this to get the fire going and to keep the flames going in between pizzas. any small one with a LOW setting Thermometer - to make sure the stone is hot and ready to cook the pizza or you'll get a soggy bottom https://www.amazon.com/dp/B00DMI632G Pizza peel - fit the peel to the oven opening - I have 2 so someone can be making a pizza while the other one is being transported to the oven outside https://www.amazon.com/Aluminum-Foldable-Homemade-Lovers-Storage/dp/B07GLSP2YW Spatula - used to spin the pizza in the oven for even cooking https://www.walmart.com/ip/Expert-Grill-Silver-Stainless-Steel-Griddle-Spatula-with-Comfortable-Handle/2669914258 Tongs - helps spin the pizza https://www.walmart.com/ip/Expert-Grill-Stainless-Steel-Tongs-Black-Grey/1647409915 Pizza tray - I have 2 of them because one needs to be ready when the pizza is done or it will burn in the oven https://www.amazon.com/Winco-APZT-16-Winware-Aluminum-Pizza/dp/B001CICF9I |
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Quoted: What rack is that? I would like to be able to elevate the grate on mine. Burgers are kind of a pain. Quoted: https://ceramicgrillstore.com/collections/ultimate-rack-system-large-egg I have purchased a bunch of stuff from them; they are good to go. |
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Quoted: I have a wood pellet pizza oven. I made pizza recently and will probably make some more Independence Day weekend. My nephew's girlfriend was interested in getting something for her dad for Christmas. Here's the list I gave her: Big Horn pizza oven https://www.amazon.com/dp/B08T9HMMWC Wood pellets - the cheapest I could find - didn't care about hickory or apple https://www.menards.com/main/heating-cooling/fireplaces-stoves/firewood-fire-starters-lighters/premium-hard-wood-fuel-pellets-40-lb/6408282/p-7720120059160453-c-6855.htm?exp=false Fatwood - cut off a few pieces and put in the wood pellets to help start the fire https://www.walmart.com/ip/Expert-Grill-Fatwood-Firestarter-3lb-Poly-Bag-No-Chemicals-or-Additives-Salvaged-Wood-Fiber/811433035 Cigar lighter - but any lighter should do https://www.walmart.com/ip/MK-Lighter-Mini-Torch-1PK/14784352986 Blow dryer - I use this to get the fire going and to keep the flames going in between pizzas. any small one with a LOW setting Thermometer - to make sure the stone is hot and ready to cook the pizza or you'll get a soggy bottom https://www.amazon.com/dp/B00DMI632G Pizza peel - fit the peel to the oven opening - I have 2 so someone can be making a pizza while the other one is being transported to the oven outside https://www.amazon.com/Aluminum-Foldable-Homemade-Lovers-Storage/dp/B07GLSP2YW Spatula - used to spin the pizza in the oven for even cooking https://www.walmart.com/ip/Expert-Grill-Silver-Stainless-Steel-Griddle-Spatula-with-Comfortable-Handle/2669914258 Tongs - helps spin the pizza https://www.walmart.com/ip/Expert-Grill-Stainless-Steel-Tongs-Black-Grey/1647409915 Pizza tray - I have 2 of them because one needs to be ready when the pizza is done or it will burn in the oven https://www.amazon.com/Winco-APZT-16-Winware-Aluminum-Pizza/dp/B001CICF9I Great info! Thanks for the links! |
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Quoted: Hell...this Blackstone version has a rotating plate on the inside! $200 https://i5.walmartimages.com/asr/245b588f-786c-47b1-806f-0ffc28e332a8.9a8aaaabbff39a8f86c7361e72609ec0.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF You get what you pay for. There is a reason better ovens use thicker steel, better stone, better burners and insulation. Ever seen good ovens with turning stones? Just askin'... Blackstone is made in China. Buy once, cry once. Shitty ovens can ruin the experience and turn you off. Again, these are for more than Pizza...steaks, chicken, veggies, fish..etc.. Amazingly better. Caveat Emptor. |