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Razorri Comodo Outdoor Gas Pizza Oven & Griller $169.99 + Free Shipping w/ Prime
$169.99
$199.99
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19 Comments
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Went to a wedding where they had custom pizzas in a similar oven. Was very cool
You should see the lunar module. 🤣
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It does appear that the original price used by Woot! is on the low end. Most places seem to sell it for around $250, but it's on sale for $210 from Razorri right now.
I'm unsure if this is the max, but the product page states that it reaches up to 650℉ in 10 minutes
12" is small. I think that's okay if you're only ever going to make pizzas for 2.. maybe 3 people. 4+ I would really consider purchasing a pizza oven that can do 16". Yes it's way more expensive, but if you're buying an outdoor pizza oven impulsively based on how cheap it is, realistically you're prob. not going to use it that much anyways, at least not enough to learn how to make an actually good pizza (it does take practice both for the dough as well as the oven). Yes, pizzas cook fast, but making them properly isn't as quick. That's the one thing I didn't consider when doing pizzas at home, is basically all my time is spent making pizzas while everyone else is eating. It helps to pump out a 16" pizza when you have more than 2 people because 16" can feed 2 with basically the exact same amount of work as a 12" takes.
Other thing I noticed is that the pizza stone is round. Not sure if it's exactly 12", but if it is, that basically means you'll be making smaller pizzas than 12". Also, when you launch and rotate pizzas, I imagine a pizza stone thats a circle and the size of the pizza would be a little PITA.
When launching your pizza, you'll probably be missing the stone, cheese sauce falling over the sides, etc..
650* is not hot enough for a really solid , consistent pizza. The problem won't just be reaching hot enough temps, but repeatability. i.e. If you want to make more than 1 pizza back to back. Pizza stone loses heat after each pizza, so you may either have to wait awhile for it to get back to temp, or just cook floppy pizzas that aren't that different from just using a pizza stone in a oven.
I also doubt it'll get much hotter. The problem with these steel ovens (Ooni's included), is they're not really insulated at all, which makes them a prisoner to ambient temps. Fine during the summer, but if its 60 or below (which it often is even in warmer climates since you're usually cooking pizzas for dinner at night) it'll struggle to heat, then hold temps.
All in all, I don't doubt that this can cook a decent pizza. I do see it being a PITA with that stone and the size. I just hate average pizza. I can buy those all day in my neighborhood for 9 bucks a pop, way cheaper than the cost of ingredients and my time to make one.
If you're interested enough to buy this pizza oven, I'd at least consider investing more for a single purpose, even larger pizza oven with proper heat movement (i.e. not a grill underneath). This looks like its effectively like an indoor oven with a pizza stone , which you can actually get pretty great results with.
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The oven temperature can say 800 degrees but the stone will be far less.
I kept wondering why the top of my pizzas would cook in mins but the bottom was still be doughy and undercooked.