Pizza oven reviews and recommendations

[Tkruse]

Hello all. What's everyone's opinions, reviews and recommendations in regards to an ooni/Blackstone style pizza ovens? I'm interested in getting one based on the brethrens recommendations. Thanks in advance

 

[4ever3]

Oh LAWD!

You just opened a can of worms! :laugh:

I have no dawg in the hunt but I do know Ooni is coming out with a new oven 3/2.

 

[Moose]

For whatever it's worth, I've had the Blackstone original pizza oven for going on ten years and it cranks out great pizza. The rotating stone is a game changer and eliminates the need to rotate the pie while it cooks. I know the new BS oven also has the rotating stone. We'll see what Ooni has up its sleeves for their new oven coming out in early March.

 

[Sledneck]

Have the blackstone as well
As the ooni karu 16. Karu 16 does both gas and wood. I prefer the
Ooni

 

[Badjak]

I got an old Ooni, from when they were still uuni
I changed the pellet burner for a gas one as I can't get good pellets here and gas is really easy.
It works a charm. Good pizza and quick.
I'm even managing to bake bread in it today (my normal oven broke down)

 

[NickTheGreat]

Isn't the new Ooni rumored to be electric?

 

[Tkruse]

In your opinions, is the flavor that much different or better with a charcoal or wood fired pizza oven as opposed to just gas? I know the pizzas are supposed to cook very quick and not sure how much flavor would be absorbed from charcoal/wood. Opinions?

 

[ssv3]

In your opinions, is the flavor that much different or better with a charcoal or wood fired pizza oven as opposed to just gas? I know the pizzas are supposed to cook very quick and not sure how much flavor would be absorbed from charcoal/wood. Opinions?

My honest opinion is no. The temps are so high in a pizza oven that when the dough "caramalizes" or chars, it already gives you a nice smoky flavor. Even in a wood fired oven, it's the heat from the broken down wood coals that cooks the pizza.

Like Moose, I have had my blackstone for nine years now and she's still kicking. Produces amazing pizza from regular to Neapolitan style. I also have the Roccbox from Gozney which I love immensely. I leave the Roccbox mostly at the cabin since it portable. Below is an in depth review of my Roccbox. Only thing with Roccbox is you can make a 12" pie but that's max. I list the reasons why I chose Roccbox over a comparable Ooni.

https://www.bbq-brethren.com/forum/showthread.php?t=296468

 

[JMSetzler]

I have had both, but I had the original Blackstone. I'd buy the Blackstone over the Ooni any day of the week. You might also wanna consider that Halo oven. I haven't had my hands on it but it looks like a good setup and it's priced between the two others...

 

[Tkruse]

Thanks everyone for all the responses. Last question on this thread. Is there a specific Blackstone model you might recommend over anyone one? Thanks everyone

 

[ssv3]

Thanks everyone for all the responses. Last question on this thread. Is there a specific Blackstone model you might recommend over anyone one? Thanks everyone

Blackstone has only one model. Actually they just released their 2nd generation oven. It's a bit pricy but based on my experience with their 1st gen I'd def go for it. Again, mine is still kicking going on nine years. They're customer service is solid too if you need help. Many people modded their 1st gen Blackstone but mine is completely stock till today. No issues other than the stone finally cracking 7 and a 1/2 years later. Still works though.

As a matter of fact I'm getting ready to use in shortly

She doesn't even get covered for rain

 

[SoCalWJS]

Count me as another owner and Fan of the original BS PO. Did a whole bunch of lookin’ and research, then managed to attend a GTG where Moose showed off his Blackstone Pizza Oven. I was impressed. I loved the rotating stone (to evenly cook the Pizza) and the end product was outstanding.

Did a little more research afterwards, then pulled the trigger the next time I saw a good price on it. Haven’t looked back. Pizzas just keep getting better and better. Finally ordered a replacement motor - should arrive tomorrow. Seems the motor was getting a bit sluggish last use (no surprise - I’ve has it a long time now).

If the new Ooni (release tomorrow) has a rotating stone, I’d give it serious consideration if I need to replace. I think I’ll always want that feature short of a true Wood Burning BIG PO where I’ve got room to maneuver inside. I’d get annoyed trying to spin a half cooked pizza in a tight space all the time.

 

[Tkruse]

Ok, I guess I was wrong with saying I was done asking questions. Does anyone have any experience with the Blackstone Pizza oven conversion for the 22" table top Blackstone?

 

[Happy Hapgood]

For whatever it's worth, I've had the Blackstone original pizza oven for going on ten years and it cranks out great pizza. The rotating stone is a game changer and eliminates the need to rotate the pie while it cooks. I know the new BS oven also has the rotating stone. We'll see what Ooni has up its sleeves for their new oven coming out in early March.

If you were not here already, I was going to call "The Master". Moose knows Pies! :hail:

 

[DBBQ]

I had the original blackstone pizza oven. I wished I had never sold it.

 

[bowhnter]

Isn't the new Ooni rumored to be electric?

Yes, and is only 13” from what I seen today.

 

[hockeyfox]

Yes, and is only 13” from what I seen today.

A bit like the Breville pizza oven. Does a 12 inch pie but gets to 850 vs 750 for the Breville. Same price @ $999. Will be interesting to read upcoming reviews, although paying a grand for an electric pizza oven might be overkill.

 

[Whisky]

Ok, I guess I was wrong with saying I was done asking questions. Does anyone have any experience with the Blackstone Pizza oven conversion for the 22" table top Blackstone?

I can't imagine it's very good. I would expect it to suffer from a major heat imbalance (lack of top heat).

Have you made many pizzas before? Do you prefer a certain style of pizza? Do you require a certain size of pizza?

Have you considered getting a steel plate for your home oven? You can do a lot (and learn a lot) with your home oven. It's easier to manage heat, launches, etc. Once you gain experience, and learn what type/size of pizzas you like, you can better decide what oven is best for you.

 

[Moose]

Have you considered getting a steel plate for your home oven? You can do a lot (and learn a lot) with your home oven. It's easier to manage heat, launches, etc. Once you gain experience, and learn what type/size of pizzas you like, you can better decide what oven is best for you.

I couldn't agree more - a baking steel is a great place to start. Learning how to work with dough, how to consistently get it into a round disc, and getting the pie onto the cooking surface are essential things to master.

I've seen many folks purchase pizza ovens with little to no pizza making experience seduced by the allure of various ovens only to see those ovens wind up collecting dust or getting sold after failed attempts because there wasn't a solid foundation in place. A home oven is the best place to start.

 

[Smoke Dawg]

Anyone that can find a Gen 1 Blackstone should grab it up as fast as possible.

8 years on mine and have only replaced the motor last year.