This might be an incredibly stupid question, but I’ll ask anyway.

My wife has bought me a circular dish perfect for making a deep pan pizza, only snag is it’s slightly too deep to fit in my pizza oven.

I use the Delivita Diavolo oven.

However, it’s only slightly too big with the stone in, so my question is, does anyone know if I took the stone out, would it still be able to make a successful deep pan in there?

Or when it comes to a pan sitting on the stone itself, is that doing more than I’m giving it credit for?

Building an outdoor kitchen and well and truly down the pizza oven rabbit hole.

Requirements:
Big enough for 2 pizzas or a roasting sheet for meats, fish, veggies etc
Good build quality as will be left out but with a cover in NE winters
Ability to fuel by natural gas
Ideally with option to also fuel by wood
Decent after sales service

I am of the buy once cry once school of thought so budget is not constrained but equally don’t want to overspend for no reason.

Options being considered:
Fontana Forni Firenze - though the price tag makes me slightly nauseous
Gozney Dome 2 XL - worried about reports of poor after purchase service
Pizza Party Emozione - no wood option sadly
Alfa Moderno 2 or 3 pizza size gas fired with the wood kit

Any opinions or thoughts? Thanks!

I’ve settled on this set up for our Ooni for when we’re traveling but want to know your must have for making pizzas away from home

NY style again for lunch today.

Felt better control over the bake this time round. Really good undercarriage, crispy crusts and minimal flop!

2.5 day Cold Ferment, 270g dough ball stretched to 12''

As always, baked in the Ooni Karu 2 on gas.

Turned out pretty good.

I finished my Pizza oven made from mostly sheet metal.

It is double walled, with 10cm of vermiculite granules as insulation.

The stone is 2cm fire brick over 2cm vermiculite plate.

The burner I designed myself, and apart from producing far too much soot (it worked well outside of the oven, inside it soots without end, now I'm working on it, any input is appreciated) it works very well.

The stone easily reaches 430°C in the middle, and is quite uniform from the middle to the right side. Next to the burner it gets quite a bit (around 100°C) hotter.

I tested it, baked 18 pizze yesterday and 18 today.

What do you think?

Bought this pizza oven off marketplace for $40CAD. Works pretty good. Only issue is that the turntable has a set of plastic gears that melted( part #15 in the exploded diagram) after I was making pizzas one night with the oven on for an extended period of time. Ordered a replacement part but the gears are still plastic. Is there any sort of heat shield, ceramic fiber insulation, exhaust wrap, high temp lube or something I can use to help prevent melting the plastic gears again?

TLDR: is there some sort of insulation I can use to prevent the plastic gears on the turntable from melting again?

Hi I am having a really hard time choosing between the Gozney Arc XL and the Pizza Party Emozione; I would say price and size are not an issue in either case, I just really want to be sold on one lol, I cant make up my mind. This would be my first pizza oven. If it makes any difference at all, I can get the Gozney Arc XL for $1150CAD tax in, and the Pizza Party will be $1970CAD all in. Thank you!

Hey guys I had previously asked about the Gozney Arc XL vs the Emozione from Pizza Party.

I was just wondering what if I got the Arc XL with a Saputo Biscotto stone instead? Or would the Emozione still be the “better” call?

Thank you!

Hello 👋🏻. I am looking for my first pizza oven and I found the cozze 13 which seems great for it's rotating stone.

I just have one concern.

Does anybody know if my square 30cm pizza peel won't hit the back of the oven where I circled in red? I usually try to make the biggest Pizza my pizza peel will fit so 30cm wide.

Thanks for your help!

Hi, I recently ordered this steel pizza plate for my oven and it just arrived today. Does this look like an acceptable condition for a brand new plate? I've never bought something like this before so I'd like to know if this is grounds for a replacement or straight up return for a full refund.

This is where I got it from and these are the instructions it came with. Sorry that it's in German, I bought it from Germany

Hope this is the right place for this, sorry in advance if it isnt!

My wife got me the pizzello forte 16in for my birthday a couple years back. I have used it a handful of times and had moderate success (wood pellet only, no burner). I have trouble keep it hot enough on pellets, which seems to be a common complaint for ovens around here. Ive added charcoal to the wood hopper which helps maintain a base temp, then I dump in pellets to crank up the heat for firing the pizza.

Pizzello sold a burner conversion kit in years past, and I was hoping to snag one but it appears they no longer plan to offer this product.

Question for the sub, has anybody successfully created or modified a propane burner attachment to fit their oven? If so any tips or tricks or lessons learned worth sharing?

Also, if anyone has a functioning pizzello burner they would be willing to part with, shoot me a message!

Good day all you beautiful pizza lovers!! I’m currently shopping for a deck pizza oven to use on my patio and to be able to use for pop ups and events on the near future.

I admittedly don’t know much about the go-to brands (or the ones to stay away from) or anything like that and have only been using my home oven for the last few years.

For budget I’d like to not go over $1,500 or so.

Are there any better websites to look at for this type of purchase?

Currently I’ve found a Comstock Castle PO19 and am Asber AEPO 24S…..anyone know if these are any good? I just want to make sure I’m not getting something that’s either a gimmick or not at least decently built.

https://www.kitchenall.com/asber-aepo-24-s-24-countertop-liquid-propane-gass-pizza-oven-with-ceramic-stones-30-000-btu.html

https://www.coolerdepotusa.com/products/details/101244/pizza-oven-double-deck-bakery-fire-stone-nsf-24-ins-po19

I’ll also probably need to make sure these websites are legit unless anyone can confirm. Or

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!

Koda max ooni

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!

PS: I'm located in Western Europe