A stone and a peel can be used to move or remove the pie from the oven.
Been wanting to make one for a while for bread and pizza. We have enough clay content in the soil to do it.
I have an Ooni Koda 16. The regular Ooni is pretty small, too small really. The K16 ovens have an issue with hot spots (I think the regular would have similar problems). I have a lazy susan bearing marinating in vinegar to strip the zinc. Then I’m going to put that with a round pizza stone in my K16 to solve that problem.
Here’s a good thread on K16 hacks.
Koda 16 hacks summarized
https://www.pizzamaking.com/forum/index.php?topic=66117.0
A number of years ago, when the web was in its infancy, I Went to the library, checked out a video called “Video Pizza”, had you get everything ready, turn on the oven, then start your dough, right after the oven heated up to 450° the pizza was shaped, the toppings in place... 12 mins to cook... took about 20 mins total.
My wife bought me a Red Stag for my Pit Boss 820 Pellet Grill and it is out of this world awesome. Simple to put together, heavy duty, easy to use and clean too.
It cooks up a pizza in under five minutes. This thing rocks.
Greatest FR topic of all time.
I have one of these fun monsters...
https://www.proudpyro.com/products/pyro-tower-complete-kit?variant=32767442630
My brother made a nice Yule Log video when he came to visit one time
If I ever move I'll have to build another.
We have a Wisco 421 and make our own pizza dough. Probably could eat pizza seven days a week.
I enjoy having the Breville model. We use nearly every day for all kinds of cooking.
The Best Pizza Ovens for the Home...
...begin with the DiGiorno freezer case at Sam’s Club.
Yes, I know the subject it home ovens, but those are pretty good for high volume.
The best oven I've seen was called the 'Baker's Pride'. It cooked pizzas perfectly, but required a lot of attention.
I want to steal a pizza oven from Pepe’s in New Haven... (with a white clam pizza in it) 😄
I got a Hamilton Beach elcheapo ($60) and once I dialed in a recipe it makes a very nice pizza.
No clue why you’d spend money on a “pizza oven” that doesn’t get any hotter than my regular oven.
back in the day when we were in college, my best friend in Colorado used to work as a pizza chef at a great pizza restaurant in Boulder called Roman Village Pizza (RVP) ... he wrote me this about home pizza making:
“I have been able to do pretty well in a standard oven per-heated to 525° F and using a pre-heated stone. The heaver the stone, the better as the thermal inertia is critical. Yes, 525 is enough to get it done nicely; RVP ran their large brick-lined natgas oven at 525. The shelves were iron/steel frame with oven bricks on top. You can safely run an electric stove to ~800-850° F — in fact that is the “self cleaning” cycle temp.
The key is keeping your stone and the oven hot. Have your pizza fully ready on your peel, have the oven and the peel pre-heated for at least 20 minutes to heat the oven shell as well as its interior air. Minimize the heat loss from the oven when getting the pizza onto the stone and back in. Open the door, pull out the stone, close the door. Transfer the raw pie to the stone. Open the door, put in the stone+pie, close the door. Turn on the convection feature, if available. Set your timer to about 12 minutes, 2 minutes less if convection. Your experience with your own oven will teach you the best temp and time. KEEP THE DOOR CLOSED!
RVP used to run at 525 for about 12 minutes (depending on volume of toppings), confirmed by visual. They got that awesome brown finish on a fully cooked pie because they used about 1 oz Lard per 19 oz. dough ball (for a 16” Large pie). That was one of their “secrets”. I’ll bet that beef tallow you make would be excellent for the purpose.”