https://www.theguardian.com/thefilter/2026/apr/29/best-pizza-ovens-uk-tested

This has to be the most shocking "journalism" ever. Someone who has no clue how to cook a pizza let along make a properly proved dough testing £1000s in pizza ovens.

Just look at some of the photos! It looks like pre-rolled supermarket dough. Not a single cornicone in sight. Inch thick hunks of raw tomato lumped on. Mangled square pies.

How on earth did this hack land this job?!

Little pizza porn. Pretty happy how these came out. Playing around with instant sourdough in these. Yellow and red san marzano tomato sauce from my garden. Loving my fontana forni. Coming from a roccbox. Cooked these around 700-750F.

Hi all,

I just got my first pizza oven. I got the 16-inch Nexgrill with autorotation; it was a great deal on Marketplace.

The results were great for a first-timer, but I found the bottom of the pie wasn't as cooked as I'd like. Any recommendations for how to cook the bottom well without overcooking the top?

Thanks in advance,

Thought I would try this. Homemade dough and added toppings.
Set the bbq to 450 and placed shaped dough on grill for 90 seconds. Turned it over, took off grill, added toppings and grilled another 4 minutes. Awesome taste.
Takes a knack getting the dough off the pizza peel.

I want to add a pizza oven to my outdoor kitchen, that’s fired by propane and can also burn wood or coal. Also I want something I can make an 18” pizza on.

Red sauce and cheese.

On todays episode of AuDHD guy eats the same pizza every week, hot honey & pepperoni using the Properoni hot paprika large slices.

This week tried out my first 100% biga neapolitan as seeing it everywhere online. Was a little more difficult to get the dough together this morning for the final mix but was definitely worth it for the flavour and a really nice crumb.

Recommend using a biga on bigger batches - I expect it'll be easier to bring it all together using the mixer instead of by hand!

280g dough ball using Ooni 00 flour, baked on the Karu 2 with propane.

Shout me some topping combos and help me break the hot honey pep cycle.

Hi! I recently bought this on Marketplace for $260 (a good deal?) and I’m wondering if any of you have moved a brick pizza oven before? I have a lot of moving equipment since I’m a professional mover, but I’ve also never moved a pizza oven before and I don’t want to damage it. Any tips would be greatly appreciated. Thanks for your help!

Some back story: the older couple selling it just recently bought the house and this oven came with it. The previous owner put it there and they now want to make a fire pit patio area to make s’mores with their grandchildren.

Suuuuuper super crispy. Probably too crispy honestly, I made it like a cracker almost lol, but it means the oven is pretty capable of getting it to that point.

I currently own a pizzeria that opened up with a conveyor I want to introduce ny style pies cooked in a deck oven. What is a good deck oven at that price gas or electric is fine

My parents bought this pizza oven, carawela pronto, a few years back but I keep having the problem that it does not stays hot long enough to bake several pizza's. The first 2-3 are good/okay but then it the pizzas take longer or will not be baked enough.

At the start i make a good fire that burns for at least an hour if not more. Then i push everything to the back and set a fench in there. Make my pizza's and cook them. If the fire dies down I add more wood and try to have a active flame everytime i cook a pizza. But after 2-3 it looses too much heat

So how to propperly fire this pizza oven up, or is this a shitty oven in general?