The pictures of the the dad casually slapping one hot pizza after the other from a 1000 degree oven directly onto an outdoor table made me laugh. This guy must have mad skills as he was even able to find time between 90 second pizzas to relax on a sofa with his girls.Totally legit!
I was about to pull the trigger on this deal until I noticed broccoli on one of the pizza's. This raises a huge red flag for me and makes me think this deal is a bit suspicious. Think I will pass, but thanks for posting.
Only 1 bad review on Amazon and the guy complained that the pizza catches on fire. I don't know regarding that bad review but if I am looking at a pizza oven, I definitely look at something that produces a lot of heat 😂
The reviews for this on Amazon are really bad
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Pizza stone rotator is nice but not something you need after a while. Spinning pizza every 10-15 sec and it is ready in 90 sec. I think you still need to peal pizza few times even with rotator.
I have an ooni and used a cast iron pan to sear a steak. Steak was great but in the one second it took to remove from the oven it melted my wool pot holder, very glad I also was wearing welding gloves. In short I don't recommend this cooking approach as the cast iron was so hot it was glowing orange.
If this had a 16" stone I'd give it a try, maybe even a 15" stone. Launching a pizza from a peel is not the easiest thing in the world and you need to keep in mind that for a 12" round stone, a 10" pizza would only give you a 1" margin for error before your pizza is hanging off somewhere. Also the amount of heat a round 12" stone can retain would be less than an oven with a stone that fills the entire chamber.
I'm not saying this oven can't make a good pizza, and if I owned one I'd probably just making smaller pizza's, but not sure if this is the right buy for someone really looking for a good oven. I do think the spinning stone, if it functions well, might be nice but would really need to try it out to be sure it actually functions and delivers the desired results.
And only 3 legs?? 1000 Farenheit oven should probably have at least 4 legs for stability.
Physics... three legs makes it more stable so it does not rock on an uneven surface. The center of gravity is also low enough toppling would not be an issue. If you are still concerned or confused, you probably shouldn't think about all those three legged weber BBQ grills out there, they might keep you up at night.
I have an ooni and used a cast iron pan to sear a steak. Steak was great but in the one second it took to remove from the oven it melted my wool pot holder, very glad I also was wearing welding gloves. In short I don't recommend this cooking approach as the cast iron was so hot it was glowing orange.
Searing steaks in any pizza oven is just a gimmick. If you don't have another grill, I guess you could, but keep in mind that 1000 degree heat is going to wreck the seasoning on any cast iron you have.
I have an Ooni12" and the larger Ooni16". You have to rotate the 12" more because the heat is concentrated in the back, but there's less room to rotate the pizza. The 16" is so much easier we bought another 16" one for my brother-in-law
I don't own one of these, but I bought a decochef air fryer a couple years back and it died after 6 months so I replaced under warranty, and that died 6 months later. I got another replacement under warranty...and it died as well. They replaced it a third time and said "this is the last time." That was about 5 months ago and it's still kicking, but I don't think I will ever buy another deco product.
Looks similar to the Westing house pizza oven I have. The rotating stone is an upgrade. The pizza tends to burn if you don't rotate it fast enough, doing so is a pain,
Kinda fun, but I'm pretty much over it.
I don't own one of these, but I bought a decochef air fryer a couple years back and it died after 6 months so I replaced under warranty, and that died 6 months later. I got another replacement under warranty...and it died as well. They replaced it a third time and said "this is the last time." That was about 5 months ago and it's still kicking, but I don't think I will ever buy another deco product.
The good thing with this is that there really isn't any electronics so shouldn't have to worry about that.
So for those who own these little pizza ovens... is it a novelty item ie. a one and done fun experience and then to gather dust... or how often do you use it?
So for those who own these little pizza ovens... is it a novelty item ie. a one and done fun experience and then to gather dust... or how often do you use it?
I use mine 3 or 4 times each summer. So not often as it takes planning but when we do use em they work great and really do produce a great crisp and airy pizza .. I should clarify I own an ooni not this one
So for those who own these little pizza ovens... is it a novelty item ie. a one and done fun experience and then to gather dust... or how often do you use it?
I used mine once. Dough was too moist. Kept sticking to the peel. Pizza's turned out terrible. Totally my fault with the dough but the one failed attempt was enough for my wife to nix the subsequent attempts to pull it out and give it another go.
So for those who own these little pizza ovens... is it a novelty item ie. a one and done fun experience and then to gather dust... or how often do you use it?
Mine was $150 noname brand with no turning stone. Was totally worth it.
Took me about 5-7 times to get dough right, and taste of a semi-decent pizza Napoletana from Napoli. Took about 100-120 pizzas to make pizza right shape, and another 100-ish to make it fast and flying while doing. Now I invite friends to pizza party and they also get a show with that. They are either impressed or polite, either way is good. I provide pizzas, friends provide everything else for those parties (lots of red wine and beer mostly).
Seriously considering building proper brick pizza oven on the deck.
Dough should be from tipo 00 italian flour, kosher or himalayan salt, water, and tiny bit of dry yeast (literally 0.3 g for 8 pizzas - I use jewelry scale), takes 24+ hours to raise and be ready.
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I was about to pull the trigger on this deal until I noticed broccoli on one of the pizza's. This raises a huge red flag for me and makes me think this deal is a bit suspicious. Think I will pass, but thanks for posting.
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I have an ooni and used a cast iron pan to sear a steak. Steak was great but in the one second it took to remove from the oven it melted my wool pot holder, very glad I also was wearing welding gloves. In short I don't recommend this cooking approach as the cast iron was so hot it was glowing orange.
I'm not saying this oven can't make a good pizza, and if I owned one I'd probably just making smaller pizza's, but not sure if this is the right buy for someone really looking for a good oven. I do think the spinning stone, if it functions well, might be nice but would really need to try it out to be sure it actually functions and delivers the desired results.
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Kinda fun, but I'm pretty much over it.
I used mine once. Dough was too moist. Kept sticking to the peel. Pizza's turned out terrible. Totally my fault with the dough but the one failed attempt was enough for my wife to nix the subsequent attempts to pull it out and give it another go.
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Took me about 5-7 times to get dough right, and taste of a semi-decent pizza Napoletana from Napoli. Took about 100-120 pizzas to make pizza right shape, and another 100-ish to make it fast and flying while doing. Now I invite friends to pizza party and they also get a show with that. They are either impressed or polite, either way is good. I provide pizzas, friends provide everything else for those parties (lots of red wine and beer mostly).
Seriously considering building proper brick pizza oven on the deck.
Dough should be from tipo 00 italian flour, kosher or himalayan salt, water, and tiny bit of dry yeast (literally 0.3 g for 8 pizzas - I use jewelry scale), takes 24+ hours to raise and be ready.