You need a pizza oven. That’s all I got. 🤷♂️
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You don't. You have a Kamado. (Get a more high-quality gasket though) It sounds more like you are just trying to add another thing to cook with......which I not only understand.......but encourage. Go for it! If you don't like it or use it, sell it.Comment
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This little device is currently on sale. I always looks for a way to plug Grilla. Don;t have one but I am guessing MBMorgan can offer some thoughts.Comment
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Not sure where you stand on pellet poopers but the pizza oven attachments are great. We regularly host neighborhood pizza parties & happy hours, turning out a pizza every 3-4 minutes with perfect leopard spotted crust bottoms.Comment
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C'mon get one. (How's that)Comment
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My recommendation would be to get a 16 inch oven. I have an Ooni Koda 12 and regret not waiting for the 16. Just more options, more margin of error for launching and rotating, and a more even cook than the 12 due to the 2 burners
Then again I'm also considering switching to a Volt 2 just so I would use it more than an outdoor oven, so perhaps dismiss all of my concerns!Comment
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Oops ... just saw this ... and yes, I can unequivocally recommend the Grilla ("Pie-Ro") pizza oven. I've been experimenting with mine and have had excellent results (and have eaten a few enjoyable mistakes 🥸).Originally posted by DavidNorcross View Post
It's pellet-fired and is capable of cooking at temps up to 800°F. Although very light, a smoky flavor can sometimes be tasted on pies cooked at 600°F ... especially when eaten as left-overs after a day or two in the fridge. One huge advantage it offers over some other dedicate pizza ovens is that it is capable of maintaining cooking temps as low as 180°F ... and quite a few folks seem to find ways to use it as a more traditional (albeit quite small) pellet cooker for other things (i.e., chicken, beef steaks, etc.)
FWIW, I see a lot of discussion about cooking pizzas in 90 seconds ... which is indeed possible as long as you sauce and top them very sparingly as in Neapolitan style pies. That said, if you're like us and prefer a pretty generous topping of sauce, cheese, onions, mushrooms, onions, meats, etc., then you might find it pretty difficult to get the toppings and the crust both done at the same time at ultra-high temperatures. Personally, I find the optimal TempxTime sweet spot to be 600°Fx6minutes for something like this:
At your home altitude (vs 6300 MSL here), it might be SLIGHTLY faster for you, but even if it's not, 6 minutes is still a LOT better than the 18-20 minutes it used to take on the Grilla OG or in the kitchen oven at 450-475°F.Last edited by MBMorgan; November 6, 2025, 09:51 PM.Comment
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jfmorris On yer SnSK If you had a fan controller could you boost initial start temp with it? -
Alan Brice I do have a PartyQ - old fan controller from BBQ Guru, fan part looks like their Pit Viper. I've never thought to use it to get things going for high temp mode. Just low and slow... I imagine it could help get the chimney effect going.
To be honest, last time I grilled (versus smoked) on the SnSK, I lit a full chimney of lump, and once it was going dumped it on top of additional lump in the fire bowl. It got me up to 350 or so way faster than lighting in the kamado.
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jfmorris - I didn't get the Grilla table. I ordered one from webstaurantstore.com: https://www.webstaurantstore.com/reg...r-confirmation
Still not cheap ... but it beats Grilla's price and can easily be repurposed if needed.Comment
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“Thanks MB. What’s your thought on using it in a detached garage with the door open? I already have my propane fired griddle and wok in there and use them regularly. But not sure how burning pellets in the garage would work.”
Steve B - That could be a problem. I don’t have a photo of the pizza oven during startup but as you can see from this one of my very similar Grilla OG during the early stages of ignition, you can expect a LOT of smoke before it gets to less-smokey pizza temps:
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ComfortablyNumb - Exactly my point! You’re gonna lose a lot of precious smoke if you forget to keep the garage door closed.
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Gozney at start up…
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jfmorris that gazebo for reference purposes is 12 X 14 I believe (I’ll have to ask my wife to be sure.) The space is an actually very small. My wife has just made it look larger.
The point though was that a gozney is a clean burning oven.
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Great setup Richard Chrz . You inspired me to get my pavilion abt the time we traded elixirs.Comment
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I’m glad Kim and you are enjoying yours, I did not know that is when you had purchased yours. it certainly is one of the single best decisions my wife and I have made, adding the ceiling fan might be the best idea. lolLast edited by Richard Chrz; November 9, 2025, 06:39 PM.
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Well, just to keep this thread rolling.... I've heard from folks like Richard Chrz who are doing great with their propane powered pizza oven, and I've heard from MBMorgan on the pellet side of things. And CaptainMike really likes his
Roccbox.
A few have rotating pizza stones - Blackstone, Grilla. Maybe others I missed. I am looking at that as a failure point, in the same way when I won the grand prize, I opted to go with a kamado rather than a pellet grill - too many failure points.
I am confident I want at least the capacity to do a 16 inch pizza, so I'm discounting 12 inch pizza ovens. There may be some compromises - I could get the Gozney Arc (14") for $200 less than the Arc XL. Would I miss those extra 2 inches? I don't know... I currently use a 14" and a 15" Lodge pizza pan (2 total) kind of like you would a pizza stone or steel, and my pizzas are rarely stretched out to fill that pan all the way. If I am using just one, its the 15", as it is rimless, and easier to slide pizzas on and off of.
So new points of discussion. Ooni has a lot of dual fuel pizza ovens. Gozney has the Roccbox. Does anyone actually use a dual fuel grill, and if so, does it perform better in propane or wood mode, and is it worth having dual fuel? Or should I just keep my eye on propane powered pizza ovens? And should I consider the 14" ovens to save cash?
I'll warn you that right now, I am still gathering info and window shopping, and getting an idea of what I would need to spend. I may shop for these things all winter, or I may end up with one for myself for Christmas.
Last night my lovely bride was craving pizza, and since I had no dough balls thawed, or ingredients to make one beyond sauce and cheese, I opted for takeout to satisfy her pizza craving. It was a last minute thing, so on an evening like that, I wouldn't have had time to make pizza myself anyway. I had actually planned to grill chicken thighs that were thawing in the fridge, but got tied up too long for that. So the chicken happens today...Comment
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Purc and Richard Chrz I only make dough by hand, it's easy and I kind of enjoy it. -
Richard Chrz CaptainMike I know, but I have always wanted a mixer as well and then make pasta, sausage, etc. I do love having toys but since it's just me now, I'm not sure how much I would use these needed MCS accessories. -
Hail CaptainMike you make Spaetzle by hand! yer an Animal!
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My thoughts:
I considered the dual fuel thing for a bit, but came to the conclusion that with these small ovens it would be a PIA to prep all of the little sticks and keep the fire going to hit a consistent temp. To me, the wood-fired element belongs with the big ovens and seems a little gimmicky in the smaller ones.
I thought about the ability to cook a larger pie, but in the end I find it's all around easier to work with smaller ones. Smaller pies are much more wieldy. I have done pizzas for a crowd and they cook so fast that the pizza assembly has a hard time keeping up. You will be busy if cooking for a crowd. However, with the smaller ovens like the Roccbox you are pretty much limited to 12" pizzas and calzones/stromboli. Gozney claims you can cook proteins in it, but that would be a challenge.
I'm really looking forward to your selection and results. Whichever you choose you will certainly enjoy it. Comment
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Very good points. Glad to know you are using the propane Roccboxx and not the wood burning attachment. It does seem like it would be a pain to keep it going with regular wood. Pellets might be less so, but only truly easy with something with a hopper and auger like the Grilla pizza oven. And that adds complexity and failure points….
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So I’m with Mike on Dual Fuel, I thought about it, but also agree, the wood fire on this size of a pizza oven seems more work and like a gimmick, compared to being useful. I think propane also offers you the ability to launch your pizza, shut off the gas, and when you are able to starting turning your pizza, you reignite the fire. While I have only had limited experience with a 12 inch ooni pellet, it was a really unpleasant experience, probably a combination of me, and learning pellet cooking, as I have never even lifted a lid on a pellet cooker, other than this brief moment on the ooni. Propane is easy and not a lesser fuel source in this application. I still think the Gozney with a side flame (or any oven that offers that) is a plus also in your baking and learning curve.
I agree with Mike again on the idea of learning to make a bit smaller pizza, and making a few more of them, actually has some benefit, and makes the learning curve on launching, space inside the oven for even baking, etc a bit easier to learn. But I get it, I wanted to buy one that made 20 inch pizzas, because well, I wanted to be able to make larger pizzas if I wanted.
if you truly want to bake a 16 inch pizza, stick with your oven and learn to work a steel and broil, and just understand you are giving up something in taste and time, but you are getting your 16 inch, as even in my 16 inch gozney, I’m not making 16 inch pizzas, I’m making really nice hand tossed 14 inch, sometimes a 15 thin crust, but even that I generally bake a 14.
Last edited by Richard Chrz; November 10, 2025, 09:33 AM.Comment
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jfmorris I’m sure there are lot’s of great pizza ovens out there, I wish I had the chance to try them all and give reviews, I did try a few before I purchased, and I can’t tell you how happy I am that I went with Gozney Arc XL
If you do decide you want to go forward with a pizza oven, I certainly do not think you would regret owning a Gozney, lot’s of people use them in their pizza trucks and portable pizza wagons. -
Trust me guys, She will miss those two inches. She might not say so but it is true. ;-)>
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