Guitar Gear Forum

Anyone have an outdoor pizza oven and/or recommendations? I'm thinking about adding one... I've been successful cooking pizza on the gas grill, but it's always a balancing act between crust and topping doneness. I'm sure a purpose-built device would fix that issue. I love the idea of a wood-fired one, but know my lazy ass wouldn't use it as much if I had to deal with wood, so I'm leaning towards a gas-fired model. Specifically the Ooni Koda 16. What say ye?

https://ooni.com/collections/ovens/prod ... ni-koda-16

IndyWS6 wrote:Anyone have an outdoor pizza oven and/or recommendations? I'm thinking about adding one... I've been successful cooking pizza on the gas grill, but it's always a balancing act between crust and topping doneness. I'm sure a purpose-built device would fix that issue. I love the idea of a wood-fired one, but know my lazy ass wouldn't use it as much if I had to deal with wood, so I'm leaning towards a gas-fired model. Specifically the Ooni Koda 16. What say ye?

https://ooni.com/collections/ovens/prod ... ni-koda-16

ooni makes some multi-fuel ovens. You can keep 'em hooked to the gas and then use the wood pellets when you aren't feeling lazy. I've been perusing them for about a year and a half. We have a spot picked out and a big pile of bricks to set up a cooking area with, but I've either been too busy or too lazy to pull the trigger.

nightflameauto wrote:

IndyWS6 wrote:Anyone have an outdoor pizza oven and/or recommendations? I'm thinking about adding one... I've been successful cooking pizza on the gas grill, but it's always a balancing act between crust and topping doneness. I'm sure a purpose-built device would fix that issue. I love the idea of a wood-fired one, but know my lazy ass wouldn't use it as much if I had to deal with wood, so I'm leaning towards a gas-fired model. Specifically the Ooni Koda 16. What say ye?

https://ooni.com/collections/ovens/prod ... ni-koda-16

ooni makes some multi-fuel ovens. You can keep 'em hooked to the gas and then use the wood pellets when you aren't feeling lazy. I've been perusing them for about a year and a half. We have a spot picked out and a big pile of bricks to set up a cooking area with, but I've either been too busy or too lazy to pull the trigger.

I saw those.. Knowing me, I would almost always use the gas option so it wouldn't make sense to pay extra for a duel-fuel model. Pizza for us is generally a spur of the moment decision, so the gas convenience would be nice...

I've wanted one for years but have never done anything about it. I thought of building one to run off gas or building a wood burning one. I've seen those Ooni ones before and they seem to work pretty good, I imagine cheaper to buy one than to build one, plus it's much smaller footprint needed.

IndyWS6 wrote:I saw those.. Knowing me, I would almost always use the gas option so it wouldn't make sense to pay extra for a duel-fuel model. Pizza for us is generally a spur of the moment decision, so the gas convenience would be nice...

Pizza is a 24 hour notice minimum at my house. At least, homemade pizza is. I do a 24 hour rise sourdough crust that's killer, but I'll always know when cook time is at least a day in advance. That's why I'm leaning heavily towards the wood burners.

nightflameauto wrote:

IndyWS6 wrote:I saw those.. Knowing me, I would almost always use the gas option so it wouldn't make sense to pay extra for a duel-fuel model. Pizza for us is generally a spur of the moment decision, so the gas convenience would be nice...

Pizza is a 24 hour notice minimum at my house. At least, homemade pizza is. I do a 24 hour rise sourdough crust that's killer, but I'll always know when cook time is at least a day in advance. That's why I'm leaning heavily towards the wood burners.

My wife's cousin has the one you're looking at. I have never tried to use it, but I can confirm the pizzas she makes with it are delicious

can buy a lot of Celeste for 500 bucks

GuitarBilly wrote:My wife's cousin has the one you're looking at. I have never tried to use it, but I can confirm the pizzas she makes with it are delicious

Nice! Any info on usability? Some reviews say it is hard to control temperature (top burns before crust is done on the bottom)...

fretless wrote:can buy a lot of Celeste for 500 bucks

The best carry-out/delivery pizza in my area runs ~$40 for a large with breadsticks & tip. We order about once a month. So...

IndyWS6 wrote:

GuitarBilly wrote:My wife's cousin has the one you're looking at. I have never tried to use it, but I can confirm the pizzas she makes with it are delicious

Nice! Any info on usability? Some reviews say it is hard to control temperature (top burns before crust is done on the bottom)...

I am going to ask her about that. She seems to love hers and she uses it all the time so it can't be that bad.. I have to say her pizzas come out with perfect top/crust balance so I think that these bad reviews could be user error. But I will see if she has any tips or complaints.

GuitarBilly wrote:

IndyWS6 wrote:

GuitarBilly wrote:My wife's cousin has the one you're looking at. I have never tried to use it, but I can confirm the pizzas she makes with it are delicious

Nice! Any info on usability? Some reviews say it is hard to control temperature (top burns before crust is done on the bottom)...

I am going to ask her about that. She seems to love hers and she uses it all the time so it can't be that bad.. I have to say her pizzas come out with perfect top/crust balance so I think that these bad reviews could be user error. But I will see if she has any tips or complaints.

User error is my guess, too. You have to let the entire oven get smoking hot before you put the pizza in so the floor is hot enough to cook the bottom of the crust in the less than 2 minutes it takes for the top...

Has she tried cooking steaks in them? Their website says 90 seconds per side

IndyWS6 wrote:

fretless wrote:can buy a lot of Celeste for 500 bucks

The best carry-out/delivery pizza in my area runs ~$40 for a large with breadsticks & tip. We order about once a month. So...

fretless doesn't tip much

DBN wrote:

IndyWS6 wrote:

fretless wrote:can buy a lot of Celeste for 500 bucks

The best carry-out/delivery pizza in my area runs ~$40 for a large with breadsticks & tip. We order about once a month. So...

fretless doesn't tip much

sheeeit I tip too much , wifey is always like hey that's high ! I'm like did you see that rack ... I have a tip for DBN stfu

rock flag and eagle wrote:Has she tried cooking steaks in them? Their website says 90 seconds per side

I don't know but I will ask. Family is coming over this weekend for my bday and I will grill her with questions (see what I did there? )

I've got a pizza oven attachment for my pellet grill and got my father-in-law the pellet version of the Ooni and both get up to 750-850 degrees. They make fantastic pizzas but there's definitely a learning curve to them. One of the more common user errors is not using a high temperature dough. Premade grocery store dough has too much moisture and won't cook properly at that heat. Two pizza peels are also helpful, one made of wood for prepping and launching (dough won't stick as much) and then a metal one for turning and retrieving. I had several pizzas that became unplanned calzones when trying to launch with metal...

If you're going all in, pick up The Elements of Pizza by Ken Forkis. His recipes are for the oven but he discusses how to adapt them to higher heat. Most dough is a 24-72 hours process but he has a couple morning-of recipes. If you're looking for quicker pizza (prep-wise), you may get more out of a good pizza steel for your oven.

there's too many good pizza shops around here for me to bother with making and cooking my own.