I’m getting ready to pour my upper slab to support the oven build. I plan to use wood to heat it of course but I’m seeing an interesting propane heater option (Vamparossa). I’d essentially need to core drill a 4-5” hole in the base slab to accommodate it - easy to do it now- much harder later. Anyone have experience or thoughts on having two options to heat up the oven - wood and propane? Not cheap but I want this thing to be in use for a long time!

I am considering upgrading my Karu 12 to Karu 16 or Karu 2 Pro.
Is Karu 2 Pro worth the wait for more reviews?

Hello, this will be my first oven ever. I have poured a concrete slab, built a concrete masonry block stand and have poured a rebar reinforced concrete countertop that is 38"x38". I would like to get a modular refractory concrete oven kit and finish it with some stucco and fun tiles. I am torn between the FornoBravo Giardino60 and this WPPO AD70. The WPPO kit is almost $600 cheaper and seems to be basically the same. Does anyone have any experience with either brands? Any suggestions are appreciated, thank you!

https://www.fornobravo.com/store/giardino60-24-modular-pizza-oven-kit/

Vs

https://wppollc.com/collections/diy-wood-fired-ovens/products/diy-wood-fired-oven-38x37x23

Hi everyone! I’m hoping to surprise my boyfriend with a wood burning pizza oven for Christmas, but I’m completely new to this and unsure where to start. I have a budget of around £150, and I’ve seen a few options on Amazon within this range. He’s never used a pizza oven before, so I’m looking for something relatively easy to use without spending a whole load of money, but that still gives great results. If anyone has tried and tested recommendations or advice, I’d really appreciate it. Thank you! ☺️

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Join us at our exciting Open House event on November 16th and enter for a chance to win the incredible ilFornino Nino Gas-Fired Oven!

What to expect:

1. Live Demos of our powerful wood-fired ovens.
2. Pizza Tastings – Freshly made from our ovens.
3. Raffle – Your shot at taking home the sleek, top-of-the-line Niro Gas-Fired Oven.

• Date: November 16th
• Location: ilFornino HQ
• Time: 12–4 PM

Upgrade your cooking game and experience the magic of ilFornino! You don’t want to miss this chance to win big. Enter the raffle at the event – Good luck!

See you there for a fun-filled day of pizza and prizes!
https://www.ilfornino.com/open-house/

Made a mix of sand, Portland, lime. And fire clay... First fire after a month of sitting. Lots of cracks. Going for round 2.... What do you recommend? Should I add some stainless needles in the mix?

For starters, I'm currently using this dough recipe to the letter:

https://musingrecipes.blogspot.com/2006/01/neo-neapolitan-pizza-dough.html

I get that it's a Neapolitan. I use type 00 flour. Using the Bighorn pizza oven. From lighting the burner to putting in the pizza is 30-40 minutes. Infrared thermometer usually shows surface temp of 750 ish. And dough is rolled to about 1/4" thick.

I get good "blistering" and the edge crunch is very satisfactory. The bottom is "meh". Flavor is also good.

Before I put the pizza in I do turn the burner way down to avoid burning and rotate frequently and is generally done in 90 ish seconds.

Are there any tips/tweaks I can try to crunch up the bottom a little?

Another minor issue I see is pooling liquid on top after cooking. I use roughly 3 TBSP of sauce for a 9-10 incher and slice a mozz ball for cheese using a cheese slicer and typically five 3" diameter slices. Any remedies for the pooling?

Thank you in advance.

I built a DIY perlite oven! I wanted to add a ceramic blanket layer, but don't really have enough space on the sides. Is there something thin I can add that will add insulation?

Background details:

• This oven is built from two layers of perlite with chicken wire in between
• I partially coated everything in sand and cement, that's the darker gray you see.
• The insulation is okay, but the outside gets hot, and I'd love to use less wood when I cook. I currently use about eight logs in a evening of cooking pizza.
• I am looking for a simple solution, I'm not very handy and definitely made a lot of mistakes when making this oven. I really should have made the base bigger, and not have it be resting on plywood.
• I have a bunch of gray tiles I could crack up to mosaic the outside, but seems like a lot of work and I don't know how much it would help with insulation.
• I also saw that there are acrylic renders you can add on which may help with insulation and help it look good. I don't know much about these or where to get them.

Thanks y'all!!

Hey guys! Could you send me a picture of the inside of an Alfa or Clementi oven? I'm mainly interested in the airflow—where it gets air from, and what directs the smoke towards the chimney (if it does at all).

https://preview.redd.it/z039acv20jwd1.png?width=1001&format=png&auto=webp&s=14787b327eaf2ce9598aa7ff90c70c387290dffc

If you've been waiting for a good deal on an oven, or are ready to purchase one check this deal out at Costco. Not only is it less than just the oven itself on the manufacturer's website ($349.99) at last check, you also get a free peel and infrared thermometer. It's a total steal for a highly-rated oven (4.8/5 by Palla Pizza).

COSTCO LINK

Note: I am not affiliated with Costco, Palla Pizza, or Solo. Just trying to save us all some green with this expensive hobby.

Just got the gozney roccbox and 8 work with teens so after an event it gets quite messy. Do I use a brush or do I just preheat it next time and let things burn out? And if I should buy a brush any recommendations?

Hello,

Did anyone had any luck with modifying thermostat for Cozze oven? After buying biscotto i would like to change thermostat max temp a bit higher, also it would be nice to set temp higher just to turn heater on before putting pizza in

I have an outdoor pizza oven with a ceramic stone. I just got a pan for Grandma pies. When cooking the grandma pie you use a lot of oil in the pan. I wanted to know if I could take the pie out of the pan to finish on the ceramic stone or if the stone will get ruined because of the oil.

Hey, I'm building a pizza oven on a base with wheels, It will be placed under a pergola/patio area that is covered with a polycarbonate roof, I was wondering if there are any detachable flues/pipes that I can have going through the roof then detached when I want to move the oven and cook elsewhere ? thanks!

hey yall, I want to upgrade my pizza game with a pizza oven. I have my eye on ooni and gozney since they seem to get the most good reviews, but ooh boy they're expensive. do they run good black friday or cyber monday discounts? I'd like to save as much as possible and I don't wanna regret later on only to find out I could've gotten one cheaper. if you have other brands you can recommend that'd be great too TIA

edit: a word

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Wood-Fired Pizza Oven Manufacturer to Showcase Their Ovens in a Family-Friendly Event

Valley Cottage, NY – ilFornino, the East Coast's largest wood-fired pizza oven manufacturer, is thrilled to announce its first-ever open house on Saturday, November 16, 2024. The event will take place from 12:00 PM to 4:00 PM at ilFornino's headquarters in Valley Cottage, NY, offering a day filled with delicious food, live demonstrations, and an exciting raffle for a chance to win a top-of-the-line ilFornino pizza oven.
Guests are invited to experience ilFornino's signature wood-fired ovens firsthand as expert chefs showcase the art of pizza-making with live cooking demonstrations. In addition to the culinary experience, attendees will enjoy complimentary pizza, creamy gelato, coffee, and wine. This open house event is a perfect opportunity for families, food enthusiasts, and aspiring home chefs to explore the world of wood-fired cooking.

Event Highlights Include:

• Live Oven Demonstrations: Watch expert chefs cook pizzas in ilFornino's state-of-the-art ovens while sharing tips and tricks to perfect your pizza-making skills.
• Free Food and Drinks: Throughout the event, enjoy complimentary gourmet pizza, homemade gelato, wine, and coffee.
• Raffle Giveaway: Enter for a chance to win a premium ilFornino wood-fired pizza oven, the perfect addition to any outdoor kitchen.

Chris Salman, co-founder of ilFornino, expressed his excitement about the event, saying, "The ilFornino Wood Fired Pizza Oven brings the Mediterranean lifestyle to your home with unmatched authenticity, sure to delight the most discerning guests. We can't wait to share our passion for wood-fired cooking with our community."
This event is free and open to the public. Whether you're a seasoned pizza chef or just curious about wood-fired cooking, ilFornino's open house promises a day full of fun, flavour, and family-friendly activities.

Event Details:

• Date: November 16, 2024
• Time: 12:00 PM - 4:00 PM
• Location: ilFornino Headquarters, Valley Cottage, NY
• Cost: Free

For more information, please visit https://www.ilfornino.com/open-house/  or contact 877) 302-6660.

About ilFornino
ilFornino is a leading manufacturer of high-quality wood-fired pizza ovens, renowned for bringing authentic Mediterranean-style cooking to homes across the U.S. Founded with a passion for traditional pizza-making, ilFornino delivers durable, innovative, and efficient ovens designed for both professional chefs and home cooking enthusiasts.

Contact Details:

ilFornino New York
711 Executive Blvd. Suite U
Valley Cottage, NY 10989
877) 302-6660
sales@ilfornino.com
www.ilfornino.com