r/pizzaoven

I’d like to spend around $1000 or less, focusing mostly on Neapolitan style pizza, but would really enjoy something that can bake, cook, etc. other food items as well. Could you please give me your suggestions? (I’m a dad with cancer, and I’m bored to death) :-)

Hi all, as someone who knows very little about propane installations, I come seeking your expertise.

I have a small propane-fueled pizza oven (Pizza Party Ardore, manufactured in Italy but configured to US standards), which I use to bake Neapolitan-style pizza in my backyard. Like many small pizza ovens, the burner is a bit overpowered for its size. Some Ardore owners like to leave the burner on the highest setting to achieve a 60-second bake; however, I prefer to turn down the oven’s valve after preheating to get a longer, 90-second bake, which gives me the pizza results that I’m looking for. Trouble is, the adjustment knob is located at the back of the oven, which means that I can’t observe the flame directly while making adjustments. Also, the knob provides a fairly coarse adjustment, and I’d prefer a finer adjustment.

The propane connection to the oven appears to me to be pretty simple: the provided regulator (Type 698, 11WC) connects to a standard 20lb propane cylinder, and its attached 3ft hose connects to the burner assembly on the back of the oven, which includes an adjustment valve/knob and thermocouple.

I’m wondering whether it’s advisable to add a needle valve to the propane line between the cylinder and oven, with the valve positioned at the front of the oven, which would give me the control I’m looking for. In other words, the connection would look like this:

propane cylinder -> regulator w/attached hose -> needle valve (new) -> shorter hose (new) -> oven

I’ve seen something like this implemented by a couple of people on the internet, such as in this Reddit post: https://www.reddit.com/r/pizzaoven/comments/1lxuula/solved_the_one_flaw_of_pizza_party_ardore/

I envision it functioning like this: I preheat the oven with both the oven’s valve and needle valve wide open. Then, when I’m ready to bake, I leave the oven’s valve wide open but dial back the flow of propane to the oven using the needle valve. I would also open the needle valve again between bakes to reheat the oven’s floor faster.

So, my questions to you are:

1.       Is it safe to restrict the flow of propane to my oven using a secondary valve in the way I described?

2.       Can you recommend a valve that would offer me the fine adjustment I’m looking for? The valve used in the linked Reddit post is for European standards, and I’m in the US.

3.       Are there any other installation details I should consider? For example, the manual specifies that the propane hose should not exceed 60in – not sure how important this is.

Thanks a million.

I see an ad for a second hand Roccbox for about half the price of a new one. I have an electric oven, but I want one for outside as well. Is the Roccbox worth it?

Hey, so this is for the evening snacks, I'm aware this will take me up to 2 odd hours and I'm cool with that.

So I have an Ooni Karu 16 and we are picking up a Koda 12 as well. Both on gas.

I am aware that back-to-backing more than 4/5 pizzas robs the stone of too much heat and you star to get uncooked under-side.

I am trying to figure out if we can make this work... basically mu thoughts are - should we be attempting to pre-bake the crusts beforehand?

I am thinking about 40 pizzas total.

Thoughts?

Hey. Currently I have G3Ferrari neapolitana snack and I am buying new neapolitan electric pizza oven. Upgrade time!

I am deciding between:

G3ferrari pizza pro 2

RGV Vulcano

Unold enzo

Any experiences? Would love to hear recommendations. If there are any better alternatives (for up to 300 EUR), please let me know. Thank you.

Hi! I’m a new member of the ooni family. The manual says storing the oven outside in the cover is fine. But, I’ve seen mixed signals on this subreddit. What’s the best practice?

I was hoping to store it on the shelf of an outdoor prep table. I figured the table would shelter the oven from the rain and the ooni cover would be additional protection. Will this be sufficient? Or maybe store in an outdoor cabinet?

Thanks for your help!

Hi everyonr from France,

I’m looking for a pizza Oven to a gift for my GF. It’s been a few years that she talks about it.

I did some research. This is what I’m looking for :

• Budget : 400€ and I can stretch to 500€ if it makes a huge difference
• Gas or electric (I’m not 100% between these two but I tend toward Gas)
• We won’t make pizza for huge party often. But it can happen that we invite some guests often
• I have a Garden :)
• Compact Oven like Gozney Roccbox, Arc or Ooni etc…

The Gozney Roccbox really check lots of box but I can’t find it in France 😔😢

Ooni ? Gozney arc lite ? Or do you have other recommandation.

Thanks !

Just picked up the Scorpio a few weeks ago. Picked it because I like the dual fuel, rotating stone, and large capacity.

Results have been OK so far but looking for tips. Have only used the propane option so far; it tops out around 675F after heating for 25-30 mins. Should we wait longer? I was hoping for more like 800-900F.

Also struggling with the cheese/toppings overcooking by the time the crust is done. The flame doesn’t spread much to the sides and is mostly focused up top, so perhaps this is expected.

I’m considering either a vevor double pizza oven or a generic single pizza oven. The double one is 14inches and there are two doors so there is much more space. The downside is the bigger oven is more expensive and doesn’t get as hot.

I want to make neopolitan pizza but I also want to sear steaks and make wings. Should I get the hotter smaller oven or the bigger one? The idea is the bigger one I can do a pizza and wings at the same time. However a neopolitan pizza should only take a few minutes so I’m conflicted.

I’m curious what the pizza experts here say. Can I get a good crust with 660f heat or do I need the 750 or 850f oven?

https://a.co/d/0aFKEUqL

https://a.co/d/0anEouQ1

Thanks!

I cannot figure out how get uncooked pizza onto the peel. I have tried putting down cornmeal under the dough and on the peel, but i cannot get it to slide onto the peel. Once ccoking starts and the crust firms a little becoming less gooey, no issues turning or removing. Tips, tricks, etc please!?!?!

Looking at purchasing Wolstead Rapido pizza oven Wondering if you can give honest feedback TIA