Can’t decide between these 2 models

Is there any differences in performance or build quality?

I’m considering both gas with hybrid kit

Can anyone give me some suggestions??

I’m looking to purchase the Ooni 12 as a gift. Aside from the peel, is there anything necessary for the recipient to be able to use it?

Are there toaster ovens that give similar results as a dedicated pizza oven? Even the countertop pizza ovens? Buying a single-use item is hard to swallow.

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Pizza oven newbie and I couldn't be happier so far. Looking forward to a summer full of pizza!

Hey,

I am looking to trade a template for the Gozney Arc pizza stone for a Biscotto stone. I have some Biscotto slabs and want to cut them to fit the Gozney Arc. I already have an Arc XL template (thanks Reddit), but not the Arc. If you have an Arc and are interested in a swap, send me a private message. Thanks!

https://quenchoven.myshopify.com/collections/all

Has anyone bought here? They have a couple popular ovens at good prices but the site looks and feels like a typical scammy fake trap.

Hey guys i have been into pozza making for a little bit and i recently opened my own restaurant. Would love to have a gas or multifuel pizza oven indoors preferably can be outdoors as well but not preferred as i live in the cold parts of Canada. We have good ventilation indoor as it is a commercial kitchen. I am looking for pizza oven suggestions without breaking the wallet as i don’t know if we will sell that many pizza’s. Your suggestions will be highly appreciated, and suggestions with experience in this are will be even more appreciated. Cheers and stay awesome

Hey guys i am between the the new koda 2 max ( i know it is not out) or the karu 16 or koda 16 and the goozney dome or the dome s1. I know this is purely r/uuni but i would love your suggestions and experiences with ooni and goozney if you experienced both. I am thinking one of these ovens for my restaurant, so it will be high volume one pizza after another. I have watched many videos but i want to know the experiences of people who didn’t get their ovens for free and payed for it themselves. Cheers !

Hi, I’m building a pizza oven and have a few questions. I bought 50lbs of refractory cement. Can I make a slab out of it to use as the cooking surface for my oven? As for the dome, should I use fire brick and refractory mortar or should I buy clay and mold the dome out of clay? Thanks for any advice.

looking to get my first pizza oven. Uk based and wanting something multi fuel. Has anyone any experience with the bella 14" portable multi fuel oven. Can't find any reviews online. Thanks https://bbq-bits.co.uk/products/bella-14-multi-fuel-pizza-oven-bundle

1/2 inch 18x18 with rounded corners. How do I season them? Advice please? I am replacing my pizza stones with these.

I don't have a lot of space so I am trying to figure out the optimal inside diameter of a dome pizza oven that I can get away with, what do you think is the best size? The answer of bigger is always better is not helpful. I will only really be baking 1 pizza at at time and also plan on using it for baking 1-2 loaves of bread at a time. I was thinking 28" would work well but I would love everyones opinion.

I'm planning to build a small pizza oven (~25" floor diameter) in my backyard this summer. I live in an area where it's so dry that we routinely have fire bans during the summer months, so I'll be fuelling it with propane. Still, I'm very concerned about the prospect of something setting on fire, especially after I'm done cooking and gone to bed.

Assuming I fit my oven with a decent amount of insulation [1], how hot will the outside of the oven be? What about the chimney? I would describe myself as very cautious when it comes to dealing with fire, so I'm just looking for experienced advice.

Thanks!

[1] Was thinking 2 inches of ceramic blanket with 1 inch of mortar + perlite finish on the outside, 2 inches of ceramic board under the cooking floor.

Next steps are ceramic blanket. …. Then vermiculite? Then stucco? What is the curing time suggested?

I am new to the pizza scene, just started cooking with the arc XL. Question about pizza sauce, the most popular pizza sauce recommendation seems to be a very good quality of crushed tomatoes slightly blended with pinch of salt and sugar. But it seems to be too watery. Am i suppose to discard the water in the can and use the meat only?

476 Celsius/888 degrees fahrenheit

Hey guys, I am looking to build a pizza oven and was curious if anyone here have plans for a pizza over they built? Thanks in advance everyone.

Just assembled my new baby, will report back.

Hello! I have recently got the arc xl pizza oven from Gozney and it is amazing!

But I have the problem that the front part of the stone has black stains already which don’t go away like the stains in the back when I leave the oven on high for a while. Any tips on how to clean the whole stone?

I bought a used Kalamazoo pizza oven (divorce) for an amazing price. I have been using it for several years but haven’t quite gotten the hang of it.

I am making NY style pizza on a screen instead of directly on the stone.

What are the upper/lower temps I should be looking for? Temp on the stone?

I’ve been keeping my eye on the Gozney Roccbox. I had been planning to eventually purchase that but…. I’ve seen good reviews on the Solo Stove Pi Prime and it’s currently on sale for $349 on the Solo Stove site.

Part of what appealed to me about the Gozney was the cool touch exterior and fast reheat times for multiple pizzas. I have kids so safety and speed to get food on the table are an advantage.

I have a bunch of Solo Stove items already so I know the quality of their other products. I also have about $20 in discount points I can put toward the purchase.

Any thoughts and recommendations about purchasing one vs the other?

Thanks!

Edit: Anyone had experience with Fontana vs Alfa?

Hi;
We're looking into pizza ovens - and putting aside brick oven for a moment - we are looking at the Vonken (Home / Original) and the Alfa Moderno 2.

Anyone has experience with any of them? Especially the Vonken which is hard to get info on...
Thanks all!

I recently purchased a house in Portugal which has a built in pizza oven. I was just getting ready to put it to the test when I noticed no flue?? There is a small pencil size opening in the back which appears to be more of an air inlet. I am too scared to make a fire in it as where would the smoke go? Any ideas what I am missing? Surely someone wouldn’t have built this for looks only!!