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Anybody use these portable outdoor pizza ovens?


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Roccbox... Uuni... whatever.

Essentially small-chamber ovens using live fire (pellet, wood, etc) with reflective sides so they get ultra-hot, ultra-fast.  Good for anything but especially targeted for pizza.

In idea it makes a ton of sense.  Not a big homemade pizza guy but I can see us putting it to use.

 

 

 

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1 hour ago, CooterBrown said:

basically a cast iron griddle turned to 11 -- a gigantic heat sink.

problem though is it takes a lot of time to heat that thing up.  those portable pizza ovens supposedly gives you a cocoon of 800* radiant heat in a very short while

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I use a steel when I make my NY pies in the oven. Yes you do have to blast the oven at 525-550 for about an hour before you put the pie in. I use a peel with some parchment paper for easy sliding. The paper does not burn on the hot steel. Once the pizza is in, I usually turn the broiler on low and let it cook for about 5 minutes. 

The steel does stink, though. My entire lower floor smells like a factory for about 18 hours afterwards. 

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Neighbor at the bay has one of those Kettle Pizza things on his gas grill- basically just a cover over a steel plate.  Thing works great but it's kind of flimsy, kind of hard to remove the top when hot, and the stainless is a BITCH to clean.  He just lets it sit until the cheese and shit burns to ash rather than actually trying to get it clean - which wastes a fair amount of fuel if you care.  

The Kettle Pizza for a real grill is totally different - basically a ring around a pizza stone.  I have not seen that in person and I confess I don't really understand it.  But the one review I've seen says it takes a bit of tweaking.  https://slice.seriouseats.com/2012/06/pizza-lab-in-which-we-get-the-kettlepizza-insert-working-and-meet-its-maker.html

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2 hours ago, Chewbacca said:
5 hours ago, Baboontyme said:
I actually think I made that one before I got the Primo this summer. But I still do sometimes use the oven. Because polar vortex and laziness. 

That doesn't sound like the guy who fired up the trailer smoker for one track of ribs.

I'm getting beaten down and old, kids are wearing me out. 

I'll be pulling out the trailer in sub zero temps tomorrow evening to make some pork butt for a meal train so I'm not totally dead inside yet.

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  • 5 years later...

Dusting off this thread as we're in the market for an outdoor pizza oven (portable, not built-in) and I bet after 6 years there are more people with input.

Not sure we'd buy one ourselves, but my parents are asking about Christmas gifts and this is the price range they generally spend between my wife and I.  I'd rather this than 3 shirts.

I think we'd use it a lot April through mid-October when we swim most weekends and eat outside a lot.

I'm looking hard at this one:

https://us.gozney.com/products/roccbox

It has a wood firebox accessory you can "easily" swap with the propane box should I want to do that on occasion.

So any new comments from folks that may have an outdoor pizza oven?

 

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37 minutes ago, Wiler77 said:

Dusting off this thread as we're in the market for an outdoor pizza oven (portable, not built-in) and I bet after 6 years there are more people with input.

Not sure we'd buy one ourselves, but my parents are asking about Christmas gifts and this is the price range they generally spend between my wife and I.  I'd rather this than 3 shirts.

I think we'd use it a lot April through mid-October when we swim most weekends and eat outside a lot.

I'm looking hard at this one:

https://us.gozney.com/products/roccbox

It has a wood firebox accessory you can "easily" swap with the propane box should I want to do that on occasion.

So any new comments from folks that may have an outdoor pizza oven?

 

The Arc XL looks sweet. I use a Koda 16 and totally recommend it, but the new Koda Max looks bad ass but $$$. The roccbox is too small imo. 

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37 minutes ago, Wiler77 said:

Dusting off this thread as we're in the market for an outdoor pizza oven (portable, not built-in) and I bet after 6 years there are more people with input.

Not sure we'd buy one ourselves, but my parents are asking about Christmas gifts and this is the price range they generally spend between my wife and I.  I'd rather this than 3 shirts.

I think we'd use it a lot April through mid-October when we swim most weekends and eat outside a lot.

I'm looking hard at this one:

https://us.gozney.com/products/roccbox

It has a wood firebox accessory you can "easily" swap with the propane box should I want to do that on occasion.

So any new comments from folks that may have an outdoor pizza oven?

 


A friend who has made his own dough and made pizzas anytime he was staying at a place that has an outdoor brick pizza oven finally bought an UUNI about 2 years ago. Gas, but I think the ones that allow for a lump or two of wood to be slipped in for the smokey char on the crust.

So he would recommend that.

I got a pizza disk for my Kamado Joe II and it was not the easiest thing to keep the pizza disk scorching hot by the time you wanted to make a second and then third pizza. (I did NOT have a lump coal cage at that time, but have recently bought one on Black Friday Discount.)

IT'S ALL ABOUT THE DOUGH
I made my own dough the first time and it was far and away the best. I did the 24 hour method that ended up sliding into a 48 hour thing.

Second time I used Trader Joe's dough and it was nothing compared to the homemade stuff, plus it was more difficult to work with.

Third time was the frozen ball of pizza dough from Central Market. Basically the same as the Trader Joe's experience.

The elasticity of the homemade dough was the difference. The other two doughs would stick and/or tear. The Homemade stuff was so much better to work with, but you have to plan ahead 24 to 48 hours.

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5 hours ago, Wiler77 said:

Dusting off this thread as we're in the market for an outdoor pizza oven (portable, not built-in) and I bet after 6 years there are more people with input.

Not sure we'd buy one ourselves, but my parents are asking about Christmas gifts and this is the price range they generally spend between my wife and I.  I'd rather this than 3 shirts.

I think we'd use it a lot April through mid-October when we swim most weekends and eat outside a lot.

I'm looking hard at this one:

https://us.gozney.com/products/roccbox

It has a wood firebox accessory you can "easily" swap with the propane box should I want to do that on occasion.

So any new comments from folks that may have an outdoor pizza oven?

 

I have a Roccbox and love it so much I have purchased one as a gift for my BIL and family and am getting an Arc XL for myself for Christmas (I saw the delivery from Santa). 

I absolutely would recommend it. 

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5 hours ago, Napoleon said:

Second time I used Trader Joe's dough and it was nothing compared to the homemade stuff, plus it was more difficult to work with.

I’ve become obnoxiously experienced with the TJ’s dough and you have to either dust it with flour or with olive oil.  It’s also much better after three or four days in the fridge and worse after seven.  
 

If you’re working with a stone I also need to put some corn meal on it and not everyone goes for that.  

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3 minutes ago, LCHorn said:

I’ve become obnoxiously experienced with the TJ’s dough and you have to either dust it with flour or with olive oil.  It’s also much better after three or four days in the fridge and worse after seven.  
 

If you’re working with a stone I also need to put some corn meal on it and not everyone goes for that.  

Yup.  I now use the TJ dough and can get two pizze out of one ball.  Buck a ball is a deal.  Too lazy to make the dough 

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11 hours ago, Wiler77 said:

Do you have the wood fuel accessory?

I'd go with propane.  The pizza isn't going to be in there long enough to get too much smoke flavor, and propane is easier to deal with when cooking more than one pie.

 

edit to add: We have had the Ooni Koda 16 for a year now and have been very happy with it.

Edited by dcbc
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I bought the small propane Koda and 95% satisfied with it. If I were to do again, I might buy the larger Koda to get the L shaped burners for more even heat distribution, instead of a single backwall burner which creates a bigger thermal gradient.

Heating of the pizza stone is ultra important and turning on the gas and walking away for predictable warmup is really useful. I don't think pellets or wood matter.

The build quality and longevity of the Koda is great, as is its portability.

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