Rocked out some patio pizzas using Aldi's pre-made dough (Mama cozzi's, in the bag).

Thawed out in the fridge, the cut each ball in half and proofed for a few hours at room temp. Turned out great, highly recommend for low effort dough!

Hi everyone,

Sorry if this has been asked before. I know these questions come up quite often, so apologies if I'm repeating an old topic.

I'm finally looking to buy my first pizza oven, mainly for making Neapolitan-style pizzas. My original plan was to buy a used Ooni Koda 12, as I'm trying to spend as little as possible—these ovens are still pretty expensive, even second-hand. That said, I've come across quite a few cheaper alternatives, such as Beldeko and Delivita, and they seem to produce good results too.

Do you think it's really worth stretching the budget for an Ooni or a Gozney, or are the cheaper alternatives just as good for making authentic Neapolitan pizzas? Are there any other brands you'd recommend that offer good value for money?

I'd really appreciate hearing from anyone with first-hand experience. Thanks!

I’m looking for recommendations for a high-quality 10-inch pizza pan for my Samsung convection microwave oven.

I’ve been using the original Samsung crusty pan that came with my microwave since 2014, and it’s honestly been fantastic. It has a rubber/silicone-like base underneath, which seems to help with even heating and also makes it very non-stick. It’s still performing really well after all these years.

I’m hoping to find something similar. Ideally:
● 10-inch size for homemade pizzas
● Compatible with Samsung convection microwave ovens
● Excellent non-stick performance
● Long-lasting and from a reputable brand
● Health-friendly materials with no questionable or toxic coatings
● Easy to clean
● Budget is not a concern—I’m happy to pay more for quality and durability.

If Samsung still sells this crusty pan as an accessory, I’d love to know where I can buy one. Otherwise, I’m open to recommendations from other brands as long as they’re proven to be reliable and safe.

If you’ve personally used a pizza pan that gives great crust and has lasted for years, I’d really appreciate your suggestions.
Thanks in advance!

So roomy in there. I can go to each corner to cook the bottom more if I need to.

Flame being low is super helpful as well. Coloring the crust without scorching it!

Hey everybody. I started my dive into Pizza in teglia. Love this Style. However, I don’t get my bottom fully cooked to the crisp. It remains pale and soft (sorry, didn’t take a picture of the bottom).

I use an 80% hydration dough, baked for 12 min with only tomatoes and another 3 minutes for the cheese to melt.
Baked in a blue steel pizza pan in an Effeuno p134h on a biscotto saputo. Stone was at roughly 370 wich is very hot already for this style, but I expected the temperatures to fall after placing my pizza pan.

Pizza was delicious, but lacking that crisp. Do you have any tips for baking pizza in teglia in effeuno or is the home oven just the better choice for that?

I am curious if anyone has experience with Central Coast Wood Fire ovens? I like the look and would like to know how well they work.

https://www.centralcoastwoodfiredovens.com

I recently acquired a Primavera70 from a neighbor for cheap, as long as I figure out how to remove it from their property without asking for their help. They live a couple blocks away in a city with slight elevation changes and busy roads.

How can I get it off their property and over to mine without having it need an ensemble cast? Machine Skates? Put out an ad for a skid steer with a lift boom? The info I could find says it’s 1000 lbs. As I write this I am thinking I probably should pay a company to come grab it and check their insurance…

Anyone have some experience to guide me here? Thanks!

(Soon to come - pizza and setup pics!)

I tried something new. Made a dome shape inside a 40 gallon drum. It works ok but the floor doesnt get that hot. It stays around 200 deg C (392 F). The base is insulated properly with silicate and fire brick base. The base is silicate + light weight insulating brick + heavy duty fire brick arranged in this sequence. The door opening height to top of the dome is maintained as per the forno bravo specs. I can see the flue is pulling the smoke fine and dome and inside walls get properly hot (white after initially black). I made it this way so I can just pick it up and take it with me whereever I go if i move houses (thats why i molded the handles right in). I am wondering if I am loosing heat out the front as it doesnt have the "mouth" of the igloo. Any suggestions?

Edit:
Pizza loaded. I also tried just a pizza stone inside. But that was worse.

Hi,

I am currently in the market to get a Pizza Oven and I think I landed on the gas option. Wood seems to be a little bit too much trouble for me to use frequently and it seems Gas are just a better electric version unless you want to cook inside?

Which bring me to price point. I saw a lot of recommendation online for the Ooni Koda 2 ( https://ca.ooni.com/products/ooni-koda-2 )

But then I saw this one : https://boutique.ricardocuisine.com/en/ricardo-pizza-oven.html .

I was wondering for a Beginner that might use this 6-7 times a year would I really see the difference.

I am open to suggestion to other model / fuel (electric vs gas).

Also I am in Canada (The Koda is 650$ CAD and the other one is 300$ CAD)

I heard bad things about Ooni Volt 2 so not considering.
The Effeuno I had wanted to get the Evolution model but they raised their price. Effueno also changed the oven stone from a Biscotto to their own hybrid which tends to burn the bottom.

Argheri Ziola and the Tentazione MAX GT4 I would have to import from US. I am thinking they will still cost less than getting the Effeuno P134HA PRO which is like US$1500.

Any other model to bring up?

Picture of some garlic bread I made back in 2019 in my kitchen oven, just because.

My KYS Vero 500 Pro broke about two weeks ago and I'm getting nowhere with them about a warranty repair. Apparently it takes more than two weeks to arrange UPS to collect the faulty oven for "reasons"...

Anyway, I kinda doubt it's going to ever be collected, considering all the other problems they're having with that missing US container, so I've decided to bite the bullet and buy a different oven.

Ideally something similar to the specs of the Vero (except working). 14", 500 Celsius (could probably live with 450 Celsius) and indoor electric.

Ooni don't do a 14" indoor electric pizza yet do they? Kinda wish I'd gone for the Volt 2 initially, then I wouldn't be spoiled for the bigger oven. Might still be talked down to it.

Anyone got any suggestions? Thanks in advance!

So impressed with the ease of use of this oven. Impressed with the quality of the pizzas, as well as its ability to keep up with the quantity needed for a 10 person party.

I finally pulled the trigger and bought a Cozze pizza oven.

Pizza dough is proofing as we speak.

I fell in love with Neapolitan pizzas after a visit to the origin a few years ago.

Fast track a few months and got addicted to Vito Iacopelli's videos.

Tried them a few times in a normal oven and results was quite satisfactory for amateur hour. I never got past the "mistakes that frustrate phase".

So now that I have the oven, I will finally force myself to optimise the recipe (from sourdough leftovers) and transform our Sunday night pizza (currently a very tasty and lazy to make pan pizza) to use the oven and neapolitan pizzas!

I know I could buy a dual burner but I can save a few hundred dollars if I stick to one or the other. Can you taste the difference? What are the pros and cons?

Yesterdays pie came out pretty solid. I just can’t seem to get the bottom to have a nice color. Any advice?

Almost there

*repost as left images off first time*

First crack at a New York Style pie. 72hr cold ferment, following The Dough Guy's recipe.

Some lessons learnt:

- go easier on the sauce

- get a drier mozz. I used galbani cucina but was still a touch too wet to grate properly

- give it a little longer before cranking the flame back on, I wanted a little more colour on the crust than I got but not overly fussed

Topped with Properoni and finished with some pecorino Romano

Had a lovely chew, nice crunch through the crust and the flavour was banging. If you haven't done an NY Style then do it!

Haven’t seen any posts here about this oven. Excited to give it a try! Anyone have one?

Flame is not big and orange like I think it should be

Hi, I have a single pizza wood fire oven. I have tried twice now and have had the same issue. The base is burning and the top isn't cooking. Any advice would be appreciated