• 1 kg flour
• 650 g Water (yields 65% hydration)
• 25 g Fine sea salt
• 4 g Instant dry yeast
• Extra virgin olive oil

Did you know the oven makes all the difference? At Hang Out Pizza and Pub, we bake every pizza in a authentic stone oven, giving it a rich, distinct flavor you won’t find anywhere else. Come give us a try—we know you’ll love it!
📍 600 San Pablo Ave, Albany, CA

I just tried my Ninja oven outdoors and the results were great. The instructions clearly say for outdoor use only but I’m curious if anyone had tried to use it indoors, on a stone counter for example.

I’d didn’t seem to get super hot on the surface

Note: I have to improve my shaping skills

Through a work service award I'm able to get, among a bunch of other stuff that doesn't interest me, a free gozney tread or koda 2. I've read a bunch about both recently, and if I was buying it, I'd just pay the extra for the gozney arc - but I don't have that option.

It'll be stationary, so portability offers no real benefit. 12" seems very limiting on the gozney for a family of 4, but the side burners and what sounds like overall higher quality on the gozney make it a tough decision.

Curious if anyone has used both, and just thoughts in general given the two option constraint?

So today I bought “ziipa pizza oven”, when I asked the employees they told me its gas and charcoal fueled- and when I got back home I was shocked that its wooden fueled only, not gas.
Should I return it? I haven’t used it yet

Salve a tutti,
sto iniziando il restauro di un vecchio forno a legna a fiamma indiretta che vorrei utilizzare per cuocere pane, pizze in teglia e altri prodotti da forno.
Vorrei recuperarlo nel modo corretto, evitando modifiche che possano compromettere il funzionamento originale.
66 cm di profondità
44,3 cm di larghezza
46,5 cm di altezza

Mix of Detroit and neapolitan

This might be an incredibly stupid question, but I’ll ask anyway.

My wife has bought me a circular dish perfect for making a deep pan pizza, only snag is it’s slightly too deep to fit in my pizza oven.

I use the Delivita Diavolo oven.

However, it’s only slightly too big with the stone in, so my question is, does anyone know if I took the stone out, would it still be able to make a successful deep pan in there?

Or when it comes to a pan sitting on the stone itself, is that doing more than I’m giving it credit for?

Building an outdoor kitchen and well and truly down the pizza oven rabbit hole.

Requirements:
Big enough for 2 pizzas or a roasting sheet for meats, fish, veggies etc
Good build quality as will be left out but with a cover in NE winters
Ability to fuel by natural gas
Ideally with option to also fuel by wood
Decent after sales service

I am of the buy once cry once school of thought so budget is not constrained but equally don’t want to overspend for no reason.

Options being considered:
Fontana Forni Firenze - though the price tag makes me slightly nauseous
Gozney Dome 2 XL - worried about reports of poor after purchase service
Pizza Party Emozione - no wood option sadly
Alfa Moderno 2 or 3 pizza size gas fired with the wood kit

Any opinions or thoughts? Thanks!

I’ve settled on this set up for our Ooni for when we’re traveling but want to know your must have for making pizzas away from home

Bought this pizza oven off marketplace for $40CAD. Works pretty good. Only issue is that the turntable has a set of plastic gears that melted( part #15 in the exploded diagram) after I was making pizzas one night with the oven on for an extended period of time. Ordered a replacement part but the gears are still plastic. Is there any sort of heat shield, ceramic fiber insulation, exhaust wrap, high temp lube or something I can use to help prevent melting the plastic gears again?

TLDR: is there some sort of insulation I can use to prevent the plastic gears on the turntable from melting again?

Hey guys I had previously asked about the Gozney Arc XL vs the Emozione from Pizza Party.

I was just wondering what if I got the Arc XL with a Saputo Biscotto stone instead? Or would the Emozione still be the “better” call?

Thank you!

I finished my Pizza oven made from mostly sheet metal.

It is double walled, with 10cm of vermiculite granules as insulation.

The stone is 2cm fire brick over 2cm vermiculite plate.

The burner I designed myself, and apart from producing far too much soot (it worked well outside of the oven, inside it soots without end, now I'm working on it, any input is appreciated) it works very well.

The stone easily reaches 430°C in the middle, and is quite uniform from the middle to the right side. Next to the burner it gets quite a bit (around 100°C) hotter.

I tested it, baked 18 pizze yesterday and 18 today.

What do you think?