While I'm not in the market for a(nother) cooker, much less pizza oven, this could be an intriguing option for someone looking to cook at high temps in a gas fired oven:
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They seem to be winners. Nice looking too -
If I hadn't just bought a Roccbox I'd be interested. Lots of nice features.Comment
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I want a pizza oven that runs @ 15,000 degrees and burns a pizza in 1.3 seconds flat.
Seriously, I don't understand this whole "burnt crust" thing.Comment
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Yeah, I've tossed pizza where I burned the crust...
We like our pizza thin and crispy here, so for me its always trying to get it as crispy as possible for SWMBO, without burning the bottom of the crust in the process. What I have learned is that I can do that well with pizza cooked at 600 and below on my kamado, or 500 and less inside in the oven. Any hotter and the crust burns before the toppings are cooked and the cheese melted... -
jfmorris - Sounds like we cook our pizza crusts the same way.
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Oh man, that looks amazing. I do love my Roccbox but the upgrade to 14 or 16" would be very tempting.Comment
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There was a demo of that oven at our local ACE a little bit ago. It's a fine product.Comment
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Are you thinking Roccbox, Dome or Arc? I think some folks here have had unfortunate luck with their customer service. I’ll let them speak for themselves. 🔥🔥🐿️Comment
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The things that intrigue me most about the Arc and Arc XL are the new burner (which gives a little more floor real estate for cooking), and I believe the stone is user replaceable - which was an issue some people had with their Domes.
That said, I have a Carbon Pizza Oven and the Ooni Volt, so I think I'm good on pizza ovens for the time being. Besides, the next pizzas I am likely to try my hand at are grilled pizzas, like the ones at Al Forno in Rhode Island.Comment
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Do you like the Ooni Volt?
I have a 12 inch Koda and I've had issues with the flame and keeping it consistent from use to use (sometimes it fires full blast and other times I struggle to get above 500 deg). I also may want a bigger oven, so for those reasons I am thinking of replacing it.
Getting a Volt and moving indoors would be easier and probably get more use being in NY and dealing with winter/snow. The Volt wouldn't help the size issues but would be good to know if you would recommend -
I do like the Volt. I haven't cooked much at the maximum temperature as of yet, but it has done well at the temps I've used. I ended up wanting an indoor pizza oven after Christmas Eve 2022, when I was cooking in my driveway in 4 degree weather. I didn't mind it, except for the fact that my ingredients were all freezing. I looked at the Breville Pizzaiolo and the Volt. I ended up going with the Volt, because the stone was a little bigger which made launching easier.
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I just came to ask if anyone had info on these to share. I’ve seen some killer Za coming out of them on a FB pizza group. This seems legit if you are not going to permanently build one a nice wood fired set up.Comment
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