$100 Pizza Oven at Walmart - Worth It for 800 Degrees?

Was on SlickDeals and I stumbled upon a pizza oven at Walmart for $100 that claims it can reach 800 degrees!

It seems like a solid deal for the price, especially if you’re into making Neapolitan-style pizzas at home.

Some features that caught my eye:

• 800°F max temperature for those perfect, crispy pizzas.
• Top and bottom temperature controls for better cooking precision.
• Compact size, ideal for countertops.

For comparison, other similar pizza ovens are often more expensive, so this feels like a steal. Sure, it doesn’t have the extra air fryer/convection modes that the pricier models offer, but if you’re buying it just for pizza, this seems like it could be a great budget-friendly choice.

Anyone here tried it yet? Is it as good as it sounds? Let’s hear your thoughts!

Hi everyone!
My name is Lisa, and I work for a publishing house.

We are looking for early readers for our latest book, the PIEZANO OVEN Cookbook. 🍕

Do you own a PIEZANO OVEN?
We would be really happy to give you a digital copy of our book to hear what you think.

In the book, you will find:
✅ An easy guide with expert tricks on utilizing your Piezano oven to its full potential
✅ Step-by-step instructions for a fail-safe homemade dough
✅ Over 100 satisfying pizza recipes to try with your oven

📩 If you're interested, please like this post and send me a chat message.
I'll send you your free copy right away!"

https://preview.redd.it/iyj6nvrlgm4e1.jpg?width=5028&format=pjpg&auto=webp&s=0d1e5c68e268dfd714c6aa81c4fb089ed4a988f9

I’m wondering if the Karu 16 is that much better than the Koda to justify the price? I only plan on using gas so it’s not an insignificant price delta since i’ll need to purchase the gas burner for the Karu.

I’m interested in a few pizza ovens. All are gas ovens.

Solo Stove 12” Pi Prime bundle (temp gun, peel and cover) for $255

Ooni Koda 12 with cover $319

Ooni Koda 16 with cover $479

Small family but we’d make maybe 2 or 3 pizzas weekly. We wouldn’t travel with the oven.

What stove is the best bang for your buck? I’ve read the reviews and some say the 12” ovens are too small and the prime doesn’t get hot enough between pizzas. The 16” is the most expensive which is a slight turnoff.

Is it any good?

Im looking to get a Gozney Arc XL deal. I know they have it 10% off on their site. Anybody know of any better one?

Hello! Asking for some advice for some gifts for a 15 year old who is wanting to start a “travelling pizza” business (sorry no idea how to word it but basically the vans you see at festivals/events serving wood-fired pizza) FYI - it’s not just a phase, it’s actually genuinely amazing to see for someone so young but they already have a business plan etc .

We are UK based and any suggestions are welcome…thank you in advance 😊 (ideally wouldn’t want the gift to be no more than £100)

Does anyone know of an oven that blocks all cooking sounds, like sizzling from burgers or oil?

I haven't got it yet, but I'm shopping online and comparing. I'd like to have one that folds. Trouble is a lot of them aren't that big, it appears the Halo 16 is about 24x20, and a lot of tables are only 16 inches deep. I'll probably be using the smaller propane tanks so I figured the table should fit those as well. I could cough up the $300 and buy the Halo table but it seems like a lot of money for a table, and I wish it was higher, 30 inches seems short to me. What are you all using for your halo 16? Ideally I'd have a folding table with wheels on it, it'd be 36 in high or higher, and a big enough footprint for the oven and propane tank. I don't care about shelving or anything I can buy prep tables.

I'd like to make homemade dough more often, but often find it difficult to fit my schedule to the timing needs of a given recipe.

For example, let's say I have some time tonight to get started, some time tomorrow morning, and then want the dough to be ready for tomorrow evening.

I know that to some extent I have to find the time to make the recipe, but I also know timing can be changed with amount of yeast, cold versus room temp ferment time, etc...but I don't know how to do those calculations.

Any tips for kind of working backwards from when you want the dough to be ready, adjusting timing of the various steps, etc?

Looking to get an indoor pizza oven for family for Christmas. Not looking for anything too big or too expensive. Does anyone have any recommendations?

Right now I’m thinking Pizzello since price. But is Ooni that much better to get that instead ?

I’m thinking of upgrading my koda 16 for a koda 2 max using Ooni upgrade program (20% off).

I really like the thickness of the stones, the 2 burners, the Bluetooth thermometer and the obvious size of the oven.

Anyone tried it?

Hi! Just wondering if anyone has experience with Westinghouse pizza ovens? (Gas not electric) It’s hard to find any actual reviews online but the price is right and I like the idea of a rotating stone. Any info is greatly appreciated! 😊

Just got my hands on a Koda 16, and purchased a placement peel and a turning peel from the danish brand Witt since they were on discount and cheaper than the Ooni peels.

I haven't used them yet but I was wondering whether some of you have experience with these peels?

The turning peel has a surprisingly small head of 10 cm or 3.9". I didn't realize that before purchasing. Am I gonna manage to turn 12" or 14" pizzas with it, or should I return it?

https://www.wittpizza.com/products/witt-perforated-pizza-peel-14-36cm

https://www.wittpizza.com/products/witt-pizza-turning-peel

Looking for a referral code if anyone has one. Thanks

I am a little unclear on this one-- can this oven be wired into my kitchen in the US, meaning with 220V?

Anyone in Ontario have this oven? I’m looking to buy a bigger oven. The price and the way you can put wood with propane at the same time intrigues me

I have been hovering over the 'buy' button on the Breville Pizza Oven, but the $720AUD price tag has been holding me back.

Then I stumbled across this oven which appears to be a knock off of the Ooni Volt. It seems to only just have been released/listed but it's half the price and has a bigger/square surface.

Thoughts? https://amzn.asia/d/fuAUsaN

We caught the cornmeal on fire. Why don’t I see anyone else having issues? What did we do wrong?

New to homemade pizza. I’ve been doing Detroit style in a pan but just pulled the trigger during Black Friday sales an got a deal on a Koda 16.

I’m planning on putting it on the IKEA Batskar table which is about 120cm long, the Koda is about 60cm meaning I’ve got 60cm prep space

Keeping in mind having some small bowls for toppings (maybe a topping station) will this be enough prep space?

I’ve never tried this kind of pizza before so I’ve got no idea how much space I need. Just trying to avoid buying lots of thing I’ll later not use

Using a kitchenaid and like every 3rd try this happens. Using Vito’s recipe:

Poolish flour

• Mix: 200g water, 5g honey, 5g yeast, 200g 00
• Wait: 15m open lid, 1h closed lid, 16-24h fridge

Dough

• Wait: 1hr room temp
• Mix 15m: poolish, 300g manitoba flour, 200g

00 flour --- Slow add: 300g water, 20g salt

• Work: break/stretch until no flour chunks, flip-fold-slams, olive oil taps
• Wait: 15m
• Shape: olive oil taps, create ball (fold inside), olive oil taps when round
• Wait: 1h humid towl
• Shape: olive oil taps, 1/4 cuts, close in (maintain round unbroken top)
• Wait: 1h 4 fingers apart under plastic wrap