I’ve been making pizzas at home in a regular electric oven that tops out around 500°F. I’m using a pizza steel and usually preheat for a long time, sometimes with the broiler involved. Overall I’m pretty happy with the results, but I’m curious how much of a jump I’d actually see from something like an Ooni.
For people who made the jump from a 500°F home oven to an Ooni or similar outdoor oven:
How big was the improvement really?
Was it night and day, or more like a fun upgrade but not necessary?
Would you recommend gas, wood/multi fuel, or electric?
Right now I’m looking at Ooni options, but I’m not sure if something like the Koda 16/Koda 2 Pro is the move, or if I should keep optimizing my home oven setup first.
Any advice from people who have been through this upgrade path would be appreciated.