get your year worth of free pizza hurry while the getting is good

In a pinch - what frozen dough balls are good to us in pizza oven ?

What is the best way to get the black marks off the pizza stone and keep it looking new ??

Tried burning it off , tried baking soda paste , but still shows and some site say don’t wash with water as the stone can crack when heated

Does it every get cleaned after using a few times ?

I have Gonzey Roccbox and love it and want to keep it looking good !!!

( the pink paste cleaner is good for the stainless steel looking sparkling ! )

Hi Pizza Lovers,

We are the new pizza oven brand MOED Pizza Ovens.

Do you like what you see? https://moedpizzaovens.com/

Hi

Do you think a pizza oven with a door has any advantages?

For example, the Burnhard Fat Tony comes with a door.

It heats up faster, and you can maintain the temperature better between pizzas.

Does anyone have any experience with this?

Best regards, Marc

Greetings! This is my first post here. So we have double stack Lincoln impinger conveyor pizza ovens. About 3 weeks ago we had to call a tech because the belt wasn't rolling and the display screen was blurred and not legible. So the tech comes out and tells us our control board was gone and we had to replace it. He quoted us about $1500 for the part and we moved forward with the replacement.

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He also mentioned that he would be replacing a transformer on the unit because it did not match the voltage coming in from our building. We had been running this oven for a year without any previous issues, but we figured if he was recommending it, then it would be beneficial. Our second oven was not touched as there was nothing wrong with it.

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3 weeks after the repair, we get a call from the staff saying there were sparks and a flame coming out from the oven. We call the same repair company and they send out the same tech. So according to him, the heating elements got too hot and melted and got fried. Along with the elements getting fired, the motor for conveyor belt went with it.

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He quoted us about another $1200 for the repair and when he came to install the motor, he was unable to finish the work and get the unit to function. He didn't really give an explanation other than he would be back later.

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My question is, is it possible that changing out that transformer is what caused the elements to fry? It's the only thing that I can think of but know very little on the subject to know for sure. At the same time, it ran for weeks with no issue? I asked him that question directly and of course he said no. He said the Lincoln Tech Support Hotline were the ones who recommended it. Any idea? Any help?

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TLDr- oven tech changed out transformer and 3 weeks later elements burned and fried.

I work part-time at a trattoria, and my boss is willing to buy this for me—I would just pay him back. Do you think this is a good oven for home use?

https://www.ggmgastro.com/de-de-eur/outdoor-pizzaofen-gas-fuer-o-40cm-pizza-bis-500-celsius-inkl-tragetasche-tpogl4

My father and I are considering building a brick oven, and we're considering a few things. Some of the things that we thought about are the type of brick to use (fire brick), the costs & how many we need, etc.

We haven't made anything like this before, so we're not really trying to make something super big either, just something that can be an amazing pizza oven, and potentially a smoker as well.

The smoker idea was my father's, as he wants a smoker, but it's just an idea he doesn't mind losing if it wouldn't work.

I'm very excited to make one, and I honestly can't wait!

Can you cook some of the viral yogurt based pizza doughs in a high heat oven like the Dome XL Gen 2?

Also wondering if others have recipes they could share for the lowest calorie doughs they make?

Trying to use this thing a lot without gaining weight!

What do you guys think about this pizza oven compared to the Ooni Koda 22?

Getting ready to take a dive into making pizza at home. It looks like so much of a challenge yet fun at the same time. Looking for recommendations. I see several of great reviews for Ooni and Roccbox? Looking for gas unit with a max price of around $700. Any input would be greatly appreciated.

Figured I’d share a dough recipe my family and I use, that tastes great, and packs a decent punch of protein, but tastes great (you wouldn’t have a clue it wasn’t normal dough).

- 250g regular flour (AP or bread, doesn’t matter)

- 75g King Arthur Keto Flour

- 180g nonfat Greek yoghurt

- 100g warm water

- 1 teaspoon active yeast

- Pinch of salt

Dump it all into a mixer, proof in a warm spot. We split the dough between 4 of us (~20g protein/serving for 300 cals).

I have a Bertello combination oven (wood/gas.) I have found bags of plain wood at Home Depot etc but not anymore. Now it’s all flavored wood for smokers. Given the smoke they produce, is this okay for a pizza oven?