Primo XL pizza attachment or Ooni?

[Thunder77]

I currently own a Primo XL. I am considering the pizza accessory for it at approximately $350, or a separate pizza oven. I am favoring the pizza attachment for Primo right now, because of space on the deck. Has anyone used the pizza oven gizmo for the Primo?

https://shop.primogrill.com/products/pizza-oven

[Attjack]

As a Primo XL owner with a gas fired pizza oven I greatly prefer the pizza oven. Pizza at my house is an easy and quick meal. I take some dough out in the morning. When I fire up the pizza oven, in the 10 minutes it takes to get to temperature, I make my pizza. The whole process takes about 15 minutes or so. If I were to use my Primo it would take much longer.

[hoovarmin]

This is not a healthy discussion for my MCS

[Attjack]

On the contrary, this is a very healthy MCS discussion regardless on where you stand on the options we're debating.

[Sid P]

I’m not familiar with Primo’s pizza attachment, but I much prefer my pizza oven to messing with a grill. It’s easier, more convenient, and my pizzas are more consistent, so I use it more often. I have the same issue with deck space, and I’d stick with the oven even if had to store it in the garage.

I love my Gozney Roccbox, which is currently 20% off, although there are lots of good choices out there.

[Argoboy]

I have the Primo XL pizza attachment and it works well, from what I have read/watched most experts say a pizza oven takes about 30 min until the stone is completely heated, so it does not matter what you use for a heat source. My primo with pizza attachment easily gets to 700F, I had trouble getting my Primo this hot before. I have a round Primo pizza stone and I usually put my pizza on parchment paper. The pizza should be rotated as it cooks.

[Attjack]

I can't speak for the Ooni but my Blackstone gets to temperature in 10 minutes. I just turned the dial, click the button, and walk away. Then I set a timer for 10 minutes and prep the pizza.

[Attjack]

I top out around 900f.

[Attjack]

Another thing I can do with my gas fired oven is to adjust temperature on the fly. Depending on the pizza, I will often launch the pizza with the oven on full blast and then turn it down for a bit. Sometimes I turn it back on high once again for the final seconds.

i also find this ability useful when I'm cooking other stuff in the oven like steak for instance.

[Attjack]

Sid P That picture up there makes me want to try making Detroit Style pizza.

[Sid P]

Attjack It’s our favorite kind.

[Attjack]

Sid P Can you tell me a little about it? Dough recipe? Technique?

[JCBBQ]

As a Primo XL owner i'll make my recommendation. I mean, I make excellent pizza in the Primo without the attachment. I don't think you need that. Sooooo, if youre gonna buy something anyway, i'd say get the dedicated pizza oven.

[Sid P]

Attjack This thread is great, and I use the dough recipe he describes on page 4, post 47: https://pitmaster.amazingribs.com/fo...zza-techniques

I use the sauce and cheese described in "The Pizza Bible", and I can get you that info if you don’t have the book.

I tried using cheap baking pans, and they don’t work at higher pizza oven temps. This one works perfectly: https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

Enjoy!

[Attjack]

Excellent, thanks!