One more time with feeling: which pizza oven? – Page 3 – Chat Forum

thenorthwind · 2022-05-03T08:43:15Z

I've finally decided to put my money where my mouth is and get a proper pizza oven. I make pizza for two at least once a week, and occasionally do a big batch for family/friends, but I also have half an eye on turning this into business in a van/trailer. Having had a nosey at what other local traders are using, the smaller home ovens actually look like a sensible solution - I've seen two guys working at full capacity prepping, but only fast enough to cook one 9" pizza at a time in their Gozney dome, which seems an under-utilisation of £1500 worth of professional oven. It seems the choice basically comes down to an Ooni or a Gozney Roccbox, unless I'm missing something? My first thought was to go big with a 16" oven. I usually make 12"-ish pizzas at home, but most of the mobile vendors seem to offer 9-10", so a 12" oven should be sufficient. This puts the Roccbox in the picture, since Gozney don't do a 16" oven smaller than the Dome. Gas all the way for me. I'd probably use wood occasionally for the novelty, but gas is way more practical, and since the flues are all non-removable on the dual fuel Oonis, I'm counting them out. Adding the wood burner to the Roccbox is something I might consider. So I think it's an Ooni Koda 12 or a Roccbox. The Roccbox has a stone almost twice as thick, which should help with temperature stability, a built-in thermometer, and is stainless rather than powder-coated mild steel (small point really). The Koda is a little bit bigger (it's really 13") which would be better for doing a full 12" (anyone use a Roccbox, or a 12" Ooni for that matter, and found the size limiting?). It's also slightly cheaper, though once you factor in the peel and thermometer included with the Roccbox, there's not much in it.

dc1988

Posts: 3241

Free Member

I just use my oven to make pizza and it's more than good enough to make a dedicated pizza oven a waste of time. I don't have a pizza stone, I use a Silverwood baking tray made for an Aga. They're extra thick aluminium so they heat up quickly and give a good crisp base

Posted : 04/09/2024 9:47 pm

sadexpunk

Posts: 7666

Full Member

^ open invite to @Tracey + family to pop round to mine and show me how you did those, they look rather good to me.

once shes been round mine first to show me, ill send her to yours.....

Posted : 04/09/2024 9:47 pm

Tracey

Posts: 9917

Full Member

Just did the fillings with what we had in. Folded one over to try a calzone. Pre heated on full. Then 10 mins for pizza.

It's quite versatile with other foods

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Posted : 04/09/2024 9:51 pm

nickingsley

Posts: 1003

Full Member

^ stop it.

Please

Posted : 04/09/2024 9:53 pm