r/pizzaoven

If you were choosing between these two, which would you choose?

Ooni Koda 2 Pro for $640

Gozney Arc XL for $900

When I make pizzas for my family, I make 2 NY pizzas about 14" and one 12" Neo.

Thanks

Hello! I run a small pop up/ farmers market in Colorado. I’ve been using an Arc XL at two different markets for a year and a half. I’ve run into an issue with the fire marshal at one of those with any Gozney oven I’ve sent (I’ve offered to switch to one of the Dome gen 2 for ease of one oven/less table space/easier to tie down, etc…). Mostly he is stuck on the it’s not NSF/commercial approved for full production stuff even though we are doing short farmers markets. I see some people have gotten theirs approved in different areas and since we aren’t using it for a full production and short term use only he’s giving me some wiggle room but wants examples of alternate safety measures that have been allowed with documentation. Anyone have anything to potentially help? It can be for food truck as well he just wants to see examples to help me move forward with it all. Thanks in advance!

Hello all today was my first try with my koda 16. I started with 12 inch pie and everything went as planned “almost “

I bought a wooden peal and lathered it with semolina flour hoping I could slide the pizza towards the back. I took it from the table to the peel relatively easily.

Next I checked that the oven was at proper temperature and it was about 650. I tried to slide the pizza off but yanked it back to quickly and the back pizza folded forward with all the cheese, sauce and dough in a heaping pile towards the back.

I tried my best to get the mess of the stone but it was too late. Stone was black cheese and sauce everywhere.

So I took it the best I could and finished the other three pies in the kitchen oven.

So my question was my dough was to moist and the olive oil I had on the dough to proof stuck to the semolina because the dough was to moist still.

Should I have put more semolina on the dough before sliding it on the wooden peel? I would like some tips on how to improve so that it doesn’t happen again.

Looking to buy my husband a pizza oven for his birthday and need help choosing which one! Choosing between a Gozney and Ooni. Looking at either the Gozney Arc, Arc XL, or the Ooni Koda 2 or Koda 2 Pro. After my research I’m leaning more towards the Koda 2 Pro for the option of having a rotating stone but I know the Arc XL is very popular.

If I get the Koda 2 Pro is it worth paying extra for the rotating stone? Or would the Gozney just be the better choice all round?

So i used the Ooni for the first time last weekend to make pita and it was perfect. So good. Though i thought the flame wasn’t going strong enough at the time. Today i tried making pizza for the first time. I did caputo blue flour at 70% hydration with 20% starter, just like I do my regular sourdough loaves. I bulk fermented for 8 hours at room temp then about 24 hour cold proof. I think my stone maxed out in the center around 350c after 30 min of preheating. The pizzas I made weren’t terrible, but the middle was definitely somewhat raw in the center. It was disappointing. I think maybe the stone wasn’t hot enough, but how can that be after being on max for 30 min? Would appreciate any insight. Thank you.

I have an opportunity to buy either a solo stove pi, with stand and several other accessories including 2 peels or a gozney roccbox special edition. they are both priced at 325. I currently have a grill insert that I have only used twice bc it’s a pain in the ass to use. any advice on which to buy for essentially a person getting into the hobby.

I’d like to buy one or the other but curious as to other people’s opinions.

I want to buy an electric oven and I'm unsure which one is best. I have several options that are sold in Europe. If you know of any others, please let me know. I'm going to make mostly Neapolitan-style pizza

Macte Ovens voyaguer smart -> 479€

Pizza Party Tentazione Max Gt3 -> 514€

Pizza Party Tentazione Max Gt4 -> 556€

Macte Ovens voyaguer twin -> 599€

Effeuno N3 -> 600€

- All have Biscotto stones

- All reach 500º except for the Macte Voyager Smart which reaches 455º (It has no lower resistance)

- The cooking chamber in the Voyager Smart is 35x35 cm, in the Voyager Twin and N3 it is 40x35 cm, and in the Tentazione it is 41.5x41.5 cm.

- The two Tentazione ovens are identical, except that the GT4 has 200W more than the GT3, so I assume it will take a little less time to heat up.

- I've seen videos of all of them and all the pizzas look good.

Like The Wok Shop on Grant only for pizza making stuff like peels, fermentation proofing trays, etc.? Is there such a thing in SF or Oak?

Guys, I’m trying to decide between the Ooni Koda 2 Pro and the Gozney Arc XL.

The Ooni is noticeably cheaper where I live, which makes it very tempting, but I keep seeing great opinions about the Arc XL build quality and overall experience.

This would be my first “serious” pizza oven, mainly for Neapolitan-style pizzas, but I’d also like something versatile and reliable long term.

For people who used both — which one would you choose and why? Is the Gozney worth the extra money over the Ooni?

Hi all, I am new here. I have an Ooni oven, which makes really nice Pizza, but IT tastes always a bit bitter from the burned flour. Can anyone share his experience how to avoid this? Thanks a lot in advance!