Pizza query

albula

albula

We are all Bozos on this bus
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This may have been addressed somewhere but I am going to acquire an outdoor pizza and whatever oven that remains portable. Looking at Gozney. Does anyone have opinions, knowledge, suggestions about the too many different options from all the assorted companies attempting to sell pizza ovens? Ooni, Pi, Gozney, etc.
 
My friends have an Ooni. They got it when they had to move away from their built in pizza oven. It makes a fine pie. They use it pretty regularly.
 
albula said:
This may have been addressed somewhere but I am going to acquire an outdoor pizza and whatever oven that remains portable. Looking at Gozney. Does anyone have opinions, knowledge, suggestions about the too many different options from all the assorted companies attempting to sell pizza ovens? Ooni, Pi, Gozney, etc.
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My friend has an Ooni and it makes great pizza.
 
Matt B said:
My friends have an Ooni. They got it when they had to move away from their built in pizza oven. It makes a fine pie. They use it pretty regularly.
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Same here, a dual fuel Ooni that my friends love, and use regularly...I only eat the pies, they come out good, and it appears to be easy to use.
 
I have one of the Ooni propane fired ones. It works well, but I'm still learning how to get the pie to slide off cleanly from the peel into the oven. Have had a few complete failures that ended up being some semblance of a scorched calzone once I salavaged it. But it's fun.
 
What's better than making your own pizza in an Ooni? Going over to a friend's place and having them make the pizza.

We seared some steaks in the Ooni one time. Holy S, they came out great.
 
Merle said:
I have one of the Ooni propane fired ones. It works well, but I'm still learning how to get the pie to slide off cleanly from the peel into the oven. Have had a few complete failures that ended up being some semblance of a scorched calzone once I salavaged it. But it's fun.
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Semolina, and plenty of it. On the peel and under the dough while you stretch it.
 
Merle said:
I have one of the Ooni propane fired ones. It works well, but I'm still learning how to get the pie to slide off cleanly from the peel into the oven. Have had a few complete failures that ended up being some semblance of a scorched calzone once I salavaged it. But it's fun.
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Use a wooden peel to build your pies and transfer them into the oven and a metal peel to rotate and remove.
 
albula said:
This may have been addressed somewhere but I am going to acquire an outdoor pizza and whatever oven that remains portable. Looking at Gozney. Does anyone have opinions, knowledge, suggestions about the too many different options from all the assorted companies attempting to sell pizza ovens? Ooni, Pi, Gozney, etc.
Click to expand...

I've got opinions.

First. I love pizza. All pizza (yes, even dominos). Second, I love to make pizza. That second one is important to your question. Making pizza can be a lot of work (but also very worth it). Keep this in mind when you decide which oven to buy and how much to spend. I've built 2 brick ovens for myself and helped with 2 others.

The only other ovens I have experience with besides DIY brick ovens are the Ooni's and the Gozeny's. All things considered there's not much difference except fit and finish. They both get hot, they both make pizza. The Gozeny's are pretty slick for sure and if it's your budget I'd get that. But before you shell out 1,500$ I may suggest getting a used Ooni off marketplace and make sure makin' pizza is your thing. I know a lot of people that think they want to make pizza, they buy their oven, maybe make pizza a couple times and then next thing you know it's sitting for years. With that being said, regardless of fit and finish, the Ooni's make fantastic pizza--just get the biggest one they sell.
 
I would love to have an Ooni or something similar but I already have 4 barbeque grills on the back deck and 2 Blackstone griddles, I'm in over my head! And since I am alone I can't justify the purchase anyway since I just make one pizza at a time less than once a week. But I can get a pretty fine pizza out of my 550 degree oven with a pizza steel. If a dedicated oven isn't your thing try using a steel to up your game in the oven. They heat faster than ceramic, hold heat well, never shatter and cook evenly. And are much easier to keep clean. And with no moving parts they get a 5 star rating!
 
mcswny said:
I've got opinions.

I know a lot of people that think they want to make pizza, they buy their oven, maybe make pizza a couple times and then next thing you know it's sitting for years.
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Important point...it's a kitchen gadget, and takes time. Lots of kitchen gadgets get used a lot at first, then a little, then not all. My super deluxe pasta maker doesn't get all the use it should, nor does my tortilla press...but both turn out a superior product compared to any store bought item, just takes time.
😅
 
Are you already making pizza in the home oven and perfecting your doughs and sauces? I think doing that first is the way to go, because as has been said, turns out not everyone likes making pizza.

My dough goes through a 3 day ferment. It's a process.
 
Evan B said:
Are you already making pizza in the home oven and perfecting your doughs and sauces? I think doing that first is the way to go, because as has been said, turns out not everyone likes making pizza.

My dough goes through a 3 day ferment. It's a process.
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Evan, do you cold ferment?
 
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