Let's talk pizza ovens
- Thread starter RacrX
- Start date
I found it was really hard to get consistent heat on the stone and over the pie. Pizzas would turn out burned on top and raw underneath. Also, I’ve read on many sites that the heat where wood ovens operate is so high (850F+) that it contributes no flavor. It’s just a heat source at that point. I find the stability and ease of the Koda (gas) to make pizza night much easier and enjoyable. I can focus on the pies and turning them at the right time vs making sure my heat is consistent.
I've seen those too, the pizzas that come out of them look pretty legit. They don't make them anymore, so the price has doubled.
WSM18Lang48
Knows what a fatty is.
I end up stacking the charcoal and wood in a C pattern opposite the lid opening and keeping the stone close to the lid opening. The 26 in weber kettle works great for this. I make sure to preheat the stone 15 - 20 min and I aim for temps of 800+ deg F. Lid vent closed and bottom vents wide open. The cook time is about 6-8 min. I find that letting the dough sit in the fridge for 2 - 3 days makes the result so much better the just one day.
halfcocked
is Blowin Smoke!
Don't know about the ooni or even the Q. I just cut a sufficient hole in my extra 22" Kettle lid and let it rip. The only thing is that it will take 8-10 minutes to turn out a pie. I don't mind that, they turn out perfect and none of it is burned. Best of all, it cost me next to nothing and everyone loves the results.
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Ooni Koda will hit stone temp of 900F. At that temp, pizzas are done in 60-90 secs. You definitely need to watch it and turn. My wife and kids make the pizzas and then bring them out on another wood peel (I have 2). I launch with the wood and turn with the aluminum one. We typically make a few 10-12” pies and they’re done quick. For pizzas with more toppings, I will sometimes “roof them”, hold them up with the peel toward the Koda ceiling/roof to char the toppings. Takes seconds at that heat.
Czarbecue
Babbling Farker
I use it as a salamander or to do steaks on my cast iron. That top sear does wonders! And it comes with propane or a wood chunk attachment. I use propane most days. Turn it on while I prep. 900+ in thirty minutes.
And available at William Sonoma.
WSM18Lang48
Knows what a fatty is.
Weber 26 in kettle
I like my Blackstone. It can easily hit a stone temp of 900 degrees and the flame wraps around the dome to cook the top of the pizza as well. I’ve pretty much stopped using it, however since I switched to eating grain-free a couple of years ago and haven’t four a grain free dough recipe that can be worked like a normal dough.
This looks pretty decent.
https://youtu.be/AEuvefH2yQs
Recipe here: https://nurturemygut.com/grain-free-everything-pizza.html/
kurtsara
is one Smokin' Farker
Why would you throw it in the dump?
There is a bookface site for them and they are sought after big-time from what I see.
I have had one about 4 years and works great.
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WSM18Lang48
Knows what a fatty is.
No kit, just a hole cut in a spare lid. It keeps the lid closer to deflect the heat on the top of the pizza, then The kettle pizza kit that is sold.
Smart. What did you use to cut the lid?
WSM18Lang48
Knows what a fatty is.
Dremel tool did the job quite nicely. Angle grinder will work as well
scp
is Blowin Smoke!
I bought a used blackstone on C/L for $50..well worth it. Only used twice...1st time great..2nd...didnt want to come up to temp. Then I read there is a trick where you dont open the valve up all the way or it wont come to temp. I havent tried it again yet.
