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Anybody use these portable outdoor pizza ovens?

52-80

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52-80

52-80 19376

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d38a7d4677bd39b8966c74237490e817_origina

 

portable-pizza-oven_160316_01.jpg

 

uuni-pro-lifestyle-2-rgb_1024x1024__0802

 

 

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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52-80

52-80 19376

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1 hour ago, CooterBrown said:

Check out the pizza baking steel...

https://slice.seriouseats.com/2012/09/the-pizza-lab-the-baking-steel-delivers.html

 

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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Baboontyme

Baboontyme 2877

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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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Liquor and Poker

Liquor and Poker 3659

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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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Baboontyme

Baboontyme 2877

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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...
Wiler77

Wiler77 1622

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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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Anastasis

Anastasis 23704

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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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Napoleon

Napoleon 8812

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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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hornbri

hornbri 1507

Posted
Posted
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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LCHorn

LCHorn 2749

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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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texasdago

texasdago 7757

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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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dcbc

dcbc 14644

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Posted (edited)
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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52-80

52-80 19376

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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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Steamboat1874

Steamboat1874 4291

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Fuck making a pizza.

I live in Georgetown and 600 Degrees Pizza is five minutes away.

No way I can make a pizza as good as theirs’ and it would cost twice as much buying all of the ingredients needed to make it.

Chinese food is the same way.

You can make it at home but will spend a ton of money on all of the ingredients you need and end up never using them again.

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Tonesky

Tonesky 1042

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57 minutes ago, Steamboat1874 said:

Fuck making a pizza.

I live in Georgetown and 600 Degrees Pizza is five minutes away.

No way I can make a pizza as good as theirs’ and it would cost twice as much buying all of the ingredients needed to make it.

Chinese food is the same way.

You can make it at home but will spend a ton of money on all of the ingredients you need and end up never using them again.

So, I’m guessing you don’t homegrown $10 tomatoes….

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Anastasis

Anastasis 23704

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6 hours ago, Sam Lin said:

Pizza ovens also make incredible searing ovens for steak finishing, get yourself some cheap aluminum plates to use in there.

I’ve been kicking around the idea to use mine as a salamander situation to make restaurant style enchiladas on those metals plates. Think that I might have to dial down the temp to make it work. I asked Santa for a set of metal plates with a service holder. Hot plate!

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SydneyCarton

SydneyCarton 49438

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10 hours ago, Steamboat1874 said:

Fuck making a pizza.

I live in Georgetown and 600 Degrees Pizza is five minutes away.

No way I can make a pizza as good as theirs’ and it would cost twice as much buying all of the ingredients needed to make it.

Chinese food is the same way.

You can make it at home but will spend a ton of money on all of the ingredients you need and end up never using them again.

Tremendous contribution. 

Golf Claps GIFs - Find & Share on GIPHY

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Pescado_Rojo

Pescado_Rojo 19572

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My girlfriend bought me the Ooni Karu 12” for my birthday. It came with the removable wood basket, but I ended up buying the gas kit for it, which I think was another $100. I’m still deep in the learning curve with dough making, but when I get it right, they’re damn good pies. IMG_6981.thumb.jpeg.e50ec1227c7f28f2ad68fbbc38b5f6a1.jpeg

 

I also tried to replicate the Peter Lugar style steak. I ended up over cooking it after slicing it and placing it back under the flame, but it was still tasty. Since then I’ve tried my normal reverse sear on the pellet grill, then used the pizza oven for the sear. Those turned out phenomenal. 
IMG_7120.thumb.jpeg.a91150223403f0da1bad1ccb999dde6f.jpeg

IMG_7121.thumb.jpeg.ecb594c092ea075b00c6d232015946b1.jpeg

IMG_7122.thumb.jpeg.a3db2a58060286bd3074f5b47e784570.jpeg

not showing you the “after” of my over cooked prime ribeye. Sorry, not sorry. 

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texasdago

texasdago 7757

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11 hours ago, Steamboat1874 said:

Fuck making a pizza.

I live in Georgetown and 600 Degrees Pizza is five minutes away.

No way I can make a pizza as good as theirs’ and it would cost twice as much buying all of the ingredients needed to make it.

Chinese food is the same way.

You can make it at home but will spend a ton of money on all of the ingredients you need and end up never using them again.

First, sorry for your loss by living up in Georgetown.

Second, after looking at pictures of the pizza at 600 Degrees... yeah, this thread is not for you

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cabowabo

cabowabo 4646

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Thanks to you bitches, I dropped $399 on a Gozney Roccbox last night.  Did a quick trial run with a Delallo dough kit from HEB.  You mix the shit up, let it sit for 45 minutes, and make your pie.  It was ok for a first try.  Was able to launch the pie into the oven without issue and didn't burn it. I would try to stretch the dough out to get it thinner, but it was very elastic and resisted. The crust puffed up and was a lot thicker than I would like, but it was decent.    

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Pescado_Rojo

Pescado_Rojo 19572

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18 minutes ago, cabowabo said:

Thanks to you bitches, I dropped $399 on a Gozney Roccbox last night.  Did a quick trial run with a Delallo dough kit from HEB.  You mix the shit up, let it sit for 45 minutes, and make your pie.  It was ok for a first try.  Was able to launch the pie into the oven without issue and didn't burn it. I would try to stretch the dough out to get it thinner, but it was very elastic and resisted. The crust puffed up and was a lot thicker than I would like, but it was decent.    

I've used that kit before. It's not great, but servicable. Make the dough balls and let them rest another hour or so on the counter and they stretch a lot better. 

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Wiler77

Wiler77 1622

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14 hours ago, Steamboat1874 said:

Fuck making a pizza.

I live in Georgetown and 600 Degrees Pizza is five minutes away.

No way I can make a pizza as good as theirs’ and it would cost twice as much buying all of the ingredients needed to make it.

Chinese food is the same way.

You can make it at home but will spend a ton of money on all of the ingredients you need and end up never using them again.

I don't care if you ever make a pizza at home, you do you, but what you posted is pretty stupid.

 

BTW, Costco has SoloStove Pi Prime for $239.  We may end up going with that to see how much we're really into it.

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