Hi, I have been neglecting my Forno Bravo Medio (I think is the model?) portable steel dome oven. The original red coating has worn off and the steel is starting to rust. Is fixing this as simple as what I’d do for a steel bbq? (ie sand down to the steel and paint with a high heat paint? Thanks in advance for your advice.

I have the Elitalia Pizza Express 101 which has a knob can be dialed to "4", which is 450C (tested it with an infrared thermometer). The lid has a heating element that warms up the stone. The light that signals that it's on goes out after reaching the desired temperature. The manual says:

During the cooking process, the light with turn on and off continuously while the temperature inside the oven is maintained at a constant level.

So if this thing can reach 450C, why does the manual say to dial the knob to 2 or 2.5 (page 14)?

I sort of know why, since when I have it on max the stone is so hot that by the time the top of the pizza is baked sufficiently, the bottom is burnt. My last pizza came out like that. So the heat distribution is uneven I guess? I'm not sure what to do to have the heating element in the lid also trying have a constant temperature of 450c. So my next pizza I will try setting 2 again.

But is there way to use this thing on max settings? Why does the option exist? On setting 2 the temperature of the stone reaches 250C. On 2.5 it can reach 300C. My regular oven can reach 270C.. 🤔 is there difference between using a stone in my regular oven vs this oven when cooking at the same temperature?

EDIT: had a lovely conversation with ChatGPT. Is what it is saying making any sense? It does feel like that, after I thoroughly clarified my query:

https://chatgpt.com/share/679f94ff-fe18-800a-9a76-ad7863547ded

Hey guys, I need some help. I’m not sure what I’m really doing wrong, but the first time I tried to use my pizza oven the pizza turned out terrible, I mean it was falling off of the paddle, I put it in for like two seconds, and it was burnt black. The second time I made pizza it was a lot better, but I feel like my process is just inefficient. I’m using a Poboy oven. Does anyone have any tips on how to make their pizza?

after watchjng many reviews, I opted for an Ooni Koda 16 for my outdoor pizza baking.

But I saw my local hardware store hornbach sells a Tenneker TG-4 galaxy, which looks like a direct copy of the Ooni, but 100€ cheaper.

I can’t find any reviews of the Tenneker, but I am seriously considering it. Any suggestions?

Hi! About to buy an Effeuno p134, but I’m wondering which model to go for? I have the space so that’s no problem. I’m wondering if it is worth the extra $100 for the extra height, cus I’m probably only going to cook pizza in it? Which other food do you need such a high temperature that you can’t reach in a conventional kitchen oven?

Any tips? Help me think! Thanks!

Hi Everyone, I'm planning to buy best oven option for making pizza, my kitchen is not fancy it's like a regular kitchen. What pizza oven should I buy?

Does anyone here have any experience with the CampChef Standalone Italia Artisan Pizza Oven. I have someone locally selling one and want to know if they are good.

I recently found out about New Haven clam pizza and how amazing it looks. Being from the gulf coast, we lack in fresh clams, but we have a lot of fresh oysters. One common way of cooking our oysters is with Parmesan, lemon, garlic and butter on a wood fire or charcoal grill and they are amazing. Do y’all think it would be possible to transfer this recipe onto a pizza, similar to New Haven clam pizza and if not, why? Thanks for your responses.

A friend recently sheared a mild steel plate, dimensions (20” x 18” x 1/2”). Im just wondering if that’s too heavy for a standard home oven. It’s roughly 50lbs I think lol

So I recently got a Cuisinart pizza oven and absolutely love it! However, I broke the pizza stone that came with it. 🙄 I do have a round pizza stone that I used to use in my oven that fits in the cuisinart as well. I’m wondering if I should just buy a new cuisinart pizza stone or if I could use the round one I have instead! Any thoughts?

Hello everyone

I have finished my first Cob Oven and eager to cook some pizzas in it.

So my question is, when to have the first fire in it? It's all dry from the outside but it is still little bit wet on the inside and some parts are still malleable. Should I have to wait some more time or can I have fire in it now?

Hello everyone

I have finished my first Cob Oven and eager to cook some pizzas in it.

So my question is, when to have the first fire in it? It's all dry from the outside but it is still little bit wet on the inside and some parts are still malleable. Should I have to wait some more time or can I have fire in it now?

I want to buy an oven for making only Neapolitan pizzas, which will stay in my backyard and I won’t be moving it anywhere. My budget is €1000. I would really appreciate your honest help in choosing the best oven for making top-quality Neapolitan pizza between the two ovens I mentioned. I’ve watched various videos on YouTube and read a lot about these ovens, but I haven’t found anything specific about which one is better than the other. Design is not important to me; I just want to make the best Neapolitan pizza. The Gozney Arc XL seems to be quite low, and the flame appears to be much closer to the top of the pizza compared to the Emozione Pizza Party, so I’m unsure how quickly it would burn the top compared to the Emozione Pizza Party. On top of that, the Emozione has a Biscotto floor. Please help me choose the right oven for Neapolitan pizza, one that I won’t regret. My big wish is to make top-quality Neapolitan pizzas at home for myself and my family. Thank you in advance from the bottom of my heart.

I got a Solo Pi Prime oven for Christmas, and it's been fine, but just saw my local Home Depot has their Roccboxes marked down to $250! The Solo came from Costco for about the same price. Wondering if anyone has experienced both and can offer opinions? I like the much smaller footprint of the Roccbox and its portability. The opening does seem to be pretty small, but I'm not too worried about that.

I just bought this oven and been calling around SoCal no one can fix it or install it at my house or shop drop off. I can’t find any help so ima do it myself. Been on YouTube but there’s no clear cut help.

I was wondering if anyone has any idea what to do in my case. I have the new cordierite stones but I have no idea how to start. Please this will start my business pretty much than you redditors

Hey everyone.

Any recommendations for a good gluten free sourdough base dor pizza? Neopolitan style cooked in an Ooni.

I'm a bit of a novice when it comes to dough/proving/ what makes it 'sourdough' so I welcome an enlightening!

Thanks!