Im too Culinaly and cheap to justify buying a portable pizza oven just to make pizza once every few weeks. But I also see prices of pizzas increasing in my area and inflation seems like it's getting worse. I also want something to entertain potental guests. Im on the fence right now. The only thing that can compel me to buy a grozney on sale is if I can do more things with it than just Pizzas. I wanna use it weekly. Anons who have a pizza oven, what's the best non pizza recipes you've used your portable new age wood fired pizza ovens for?
tl;dr
I have a semi portable propane oven, it's about the largest one person can easily move.
I haven't really used mine for anything other than pizza but the Internet leads me to believe you can make things like steak or roast veggies with it.
if you can lower the temperatures, you have a regular oven, so anything an oven can do. but is kinda pointless to have it for something else. If you want to do more, use it for baking bread, other rising stuff and more pizzas. The advantage to have one is actually to get your personal oven pizza at home.
Just use your regular oven or get one of picrel, it can fit small pizzas and such. Good multitasker, way better than the plastic basket type air fryers for that purpose too.
not the same thing tho. regular oven reach far lesser temperatures and lack of the stone floor. Good for pan pizzas but not for that kind baked in pizza ovens
yeah and you can preheat it to the max temp and use a stone, and as small as it is it'll do the same thing. trust me retard its a good enough lazy/cheap appliance hack for home cooking. i say this as a lifer pizza cook in artsy pizza places.
how much time the stone need to get on temperature? i would like to try something with mine then
i have the small 2-dial/1-shelf one like pictured and the small stone that fits gets up to dial temp in about 15 minutes whenever I do this. if you want more headroom and slightly bigger shelf space for cooking, get the larger 3-dial version. still very cheap at walmart.
>do the same thing
No it fucking won't you're entirely full of shit and I doubt you've ever cooked a pizza in your life. A pizza stone in a home oven that reaches 550 degrees maximum is not going to yield the same result as a wood fired oven that sits at a minimum of 700 degrees.
wood fired and open flame ovens are a meme for wannabe italian restaurants. stacked gas deck ovens are the industry standard for actual production pizza joints.
>his pizza joint doesn't have a wood fired oven
not everybody is destitute buddy
I'm sorry to break it to you but an industrial pizza oven costs way more than a pile of bricks
It also performs much worse too.
oh I didn't realize that's the type of conversation we were having
uhh you're gay lol
An industrial deck oven doesn't get hot enough for Neapolitan pizza, which is why people consider getting high heat ovens.
>black + decker
>Under $200
>reaches 660f internal
>heats a pizza stone or baking steel in less than 45 minutes
Seems like the only catch is the shitty customer service
>660f internal max potential
That's your catch. Literally deflates the purpose of getting a pizza oven because it's just shy of hot enough to properly bake one.
Better than a conventional oven that only hits 500f and takes 3x longer to do it
Whats an alternative in a similar price point that does better?
If I have a $250 budget and want to make pizza at home as best I can for that budget, an oven that hits 650f+ is better than an oven that only hits 450f.
Build one out of 50 dollars of bricks and pavestone
I'm talking about this one
An indoor pizza oven that can hit 660F and is less than $250.
I'm not interested in building a ghetto outdoor pizza oven.
>I'm not interested in building a ghetto outdoor pizza oven.
what exactly is "ghetto" about working with your hands, possessing ingenuity, building instead of consuming, and hard work to make something you can see and touch and benefit from?
if you want to do it properly go right ahead, but either way I still don't have the outdoor space for an outdoor pizza oven, and thus have no interest whatsoever, and why I am specifically looking at an indoor unit.
consider pic related
I am only interested in something that would be better than what I can do in my regular kitchen oven. That doesn't seem like it would.
perhaps this is more what youre looking for
Nah, looking for large 14-16".
You can just watch the video and see why i'm interested in this unit.
A 75 dollar pizza steel does the same job, watch the whole video.
I did watch the entire video and he says that's only true for high-hydration Neapolitan.
For normal NY style dough though that oven beat his oven easily.
Watch the other video of his, he does a traditional ny style in the oven and it comes out perfect.
then buy that one, you apartment dwelling swine.
several of the reviews mention 700-750, but not 800. still better than anything else in this thread if you arent autisticly fussy like op. biggest problem is that at 700 there is no way such thin insulation keeps it safe to touch. probably burns you like a mothefucker.
Yeah I read some reviews on it, the worst part is you can only do thin crust and even having the crust bubble up enough is too high they don't leave any space for the pizza to rise. Looks like an interesting gimmick if made with proper materials could even be pretty good. But that version looks like cheap chineseum.
>800 degrees
I don't believe it.
Build one out of bricks for like 50 bucks
my friend has one of these and I was just having pizza at his house, it really wasn't good
he was using wood instead of propane and it had that same acrid chemical taste like when people cook over coals that are still black and not smoldering properly
I assume this is from getting licked by the fire directly?
it just seemed like a big to do about nothing with the process taking 3 hours start to finish, kneading dough by hand, waiting for it to proof, stoking a fire and keeping it going
you hope when all that effort goes into something it's because the results are better, but I'd rather have a slice from the corner
Sounds like it was burned, or your friend was using improper wood. You can get all sorts of nastiness if you don't get seasoned (dry) wood designated for smoking/cooking. Not all woods are good for cooking.
If your oven has a heat cleaning function you can modify it and use the 900F cleaning cycle for pizza. Most manufactures block the door so retards don't burn themselves accidentally but this can be easily circumvented
There's nothing inherently unCulinaly about pizza. At its simplest it's just bread, tomato, and cheese. Adjust quantities to fit your macros. You don't need to use refined wheat flour, you don't need tomato sauce laden with additives, and you don't need to dump a ton of cheese on top. Here I'll even help you get started:
Dough:
>stoBlackund whole wheat flour
>water
>yeast
>salt
Sauce:
>sliced tomato
>sprinkle of salt and chili flake
Cheese:
>small amount of the best mozzarella you can find/afford
>little bit of parmesan or pecorino if you're feeling fancy
There. Just adjust quantities to your nutritional requirements. Treat it as the starch component of your meal. Eat it with some meat and veggies on the side.
I have that exact oven and it makes great pizza, but honestly, it's not better enough than a regular home oven to justify the money, for me anyway. Pic related, the Roccbox pizza.
vs. my home oven.
it looks like amateur vs pro
Yeah I'm realizing that's not the best one I've made in my home oven. I torpedoed my own argument lol. Go ahead OP, the Roccbox is actually pretty nice.
>if I can do more things with it than just Pizzas
there isn't anything that makes sense unless you count calzones or sandwiches from pizza bread (panuozzo napoletano)
If you're spending hundreds of dollars to make pizza then you missed the entire point of pizza.
I think you missed the point of if the thread with your poverty seething
Temperature too low and it uses too much fuel.
Is there any reason you couldn't make pizza in a regular charcoal grill with a stone on it?
It's possible, people have done it. You just need some way to direct heat to the top of the pizza so the cheese melts (and browns) before the bottom burns.
Is there supposed to be fire roaring over the ceiling like a broiler?
There can be, but usually a preheated heavy metal or stone slab is held in place above the surface of the pizza as it cooks. Other methods include deflection and reflection to direct heat towards the top. Basically you're trying to cook the bottom with conductive heat and simultaneously cooking the top with radiant heat.
just batch make dough, freeze it and then make pizza weekly?
have you considered the humble pan pizza? you can circumvent temperature requirements with technique
>par bake JUST the dough on the stove, getting the bottom 90-95% of where you want it to be
>add toppings, put pan in oven under broiler for a few minutes
just get a pan like pic related
Cast iron skillet pizza is a thing and it's pretty good in its own right, I prefer it to pizza baked on a stone in the same oven. If you want to make Napolitan style pizza you need a high heat oven wood or gas doesn't matter so much as the fact that it should reach at least 700 degrees.
You don't need a fancy expensive unitasker. You can get 90% of the way there with your regular oven. https://youtu.be/vKppwbiqNK4?t=329
settle down, charlie.
not giving you my email btw
Your loss friend, great pizza doesn't need a thousand dollar unitasker.
not your friend, charlie
I wish you were right, to be 20 years younger and fit again.
This thing is a uni-tasker: it makes pizza. That is it. You put pizza, and pizza adjacent things in it. Period. Pizza, stromboli, whatever. That's it. No more. You get this because you are tired of shitty oven pizza.
It does allow you to do flatbreads though, the ones that the people throw in super hot ovens - those things. I wonder how naan turns out in one of these.
Naan turns out much better than oven/cast iron naan but you need two people to make it due to low cooking time and time taken to stretch dough balls.
You also can't slap it onto the oven floor like with a tandoor side.
>mom worked in a pizzeria
>I'm telling her the oven needs to be at least 700 for a good pizza
>she insists the ovens at the pizzeria were set to 550
>I say that must've been C for whatever reason, maybe they're imported
>she refuses to yield
Just get a pizza stone and use your regular oven. There are ways to do it in a regular oven just watch some videos bro.
Like what said. I use my Traeger and it works very well, but any home oven that gets around 250C/ 500F is good.
You don't need a fancy one either. This does the trick after a deep washing and some pre-heating.
I have the Gozney Done, totally worth it, the pizza is a thousand times better than the oven. everyone that tastes it comments. no regrets.
Honestly I would never get one, especially with their floor cracking issues/reduced warranty time on the floor.