I make alot of pizzas at home using a regular oven and just saw some youtube vid about a $250 portable wood fired pizza oven. I would get one of those $5,000 ones and have it imported from Italy but thats probably when I buy a house. For now I'm on the fence if I should buy this one:

https://ooni.com/collections/shop-al...ucts/ooni-fyra

Neat! I imagine it gets a lot hotter than a conventional oven. I'd definitely go for it.

Yeah that and the woodfired taste hnggggg

i have the older version of the uuni, the all stainless one, 3 i think. just be aware that you're not making 16" pies so it takes some work if you're feeding multiple adults

pellets are a bit finicky to get started in a small quantity like this, and i highly recommend getting a little usb fan that you can place behind the firebox to keep the airflow constant so you're not constantly searching for a breeze, but the thing makes unmatched pizzas. make like 5-10 doughs with ****ty flour and just sauce them lightly to get a feel for how it cooks cause it's unlike anything you've ever used before. your first is going straight in the garbage guaranteed and it would be a waste for it to be a nicely built, expensive topped pizza. launching high hydration neopolitan doughs is a massive pain in the ass, i gave up on the ego and wasted pies, and i just build on parchment paper and pluck the parchment out after like 10 seconds in the oven, once the crust sets a bit. saves you from having to deal with the burnt flour flavor or using semolina to even get them off the peel, and saves a lot of stress because odds are you're gonna be making multiple pies per meal and pizzas stick so quickly on the peel while building

oh yeah, and i recommend building the pies at the oven so having it on its own big table "station" is really nice. trying to drag a built pie on the peel through multiple doors from the kitchen as it's sticking more and more every second is super frustrating. highly recommend cold fermenting doughs too, you get a pretty fukin crazy crust texture with a cold ferment and a neopolitan-level-heat oven

thx for the tips repped

also are they a pain in the ass to clean?

tbh i've never cleaned mine, it sits outdoors in the open and i just burn out the spiders and everything for a few minutes before cooking. i'm not really concerned with keeping it shiny personally, i like how heat affected stainless looks and i just accept that the inside is covered in soot

the stone just slides in on mine so i guess you could just bring the stone indoors for cleanliness

If you have a Weber kettle grill, just use it with a pizza stone and whatever wood you want. It's the same thing.

it's really nowhere near the same

deck temp will never reach 800+, dome height is too high without baffles, you don't get the flame licking the crust the same way. it's "the same" in that its also "cooking a pizza" but that's where it ends

get a kamado grill and the pizza oven insert thing. still like a 1300 dollar investment tho

I'd be interested in one

You have no idea what you are talking about.

"you don't get the flame licking the crust the same way." Might be the dumbest thing I have ever read. SMH

You do understand the fire in a brick pizza oven isn't below the pizza, it is at the same level? And the pizza is a good distance from the fire? And yes you can get that heat easily with a kettle. I'm not talking about some poverty Amazon appliance, I am talking about something built by a mason used in a restaurant or outside.

Built my own 10 years ago, and in new house, bought one pre-made. Use it all the time. LOVE it! For more than just pizzas!~

I have an old 3 burner weber grill that i converted into a pseudo pizza oven. i removed the flame deflectors and added a 16x18 fire brick deck on top of the grates. From there I have 1.5 fire bricks along the sides that act as walls and took and old grate and laid it on top of those walls and added more fire bricks to the top. the distance between the floor and roof is about 4-5 inches. I usually let it preheat on high for about 30 minutes and it is ready to go for NY style pies

That's awesome and something I want to build when I buy a new house next year

I "BUILT" my first oven from scratch. Built it into a fire place. I had time on my hands as it was 2010. When the time came for my 2nd oven, I bought a pre-made dome so it was MUCH easier. (and cheaper).

thats pretty cool little pizza oven

you sound upset

i'm well aware of how brick ovens work and you brought up the weber, not me. no chit a brick oven behaves different from a weber. the fire on a kettle is going to be under the stone, not next to it, unless you're making 6" pizzas