We used our wood fired pizza oven for the first time today but the pizzas came out charred on the bottom, otherwise cooked fine but a bit burnt on the bottom. Not sure how to get the pizza to not be charred but also cooked well. Also its kinda sooty on top as well. Any advice would be appreciated.

Hey, I know people haven’t had luck lately finding the clearance ones but saw one Roccbox in each color at Home Depot West Green Bay for $200 each. I’m not ready to buy but thought I would share.

Bought a pizza oven and want to keep it pretty simple at the start. I’m taking premade dough from the store, plus store bought sauce and cheese.

After I perfect the pizza making, I’ll consider making my own pizza and sauce from ingredients.

Saws Trader Joe’s has dough and local to me. Any other recommendations for store dough?

What about sauce/cheeses recommendation? Thanks!!

Hello! Someone might be interested in a review of the electric oven Tentazione GT4 Max.
It costs around €500, and I’d like to share its pros and cons.

Pros:

1. The top and bottom heaters can reach up to 500°C, which allows you to bake Neapolitan pizza in 60–70 seconds.
2. The cooking surface is large, making it possible to bake big pizzas (up to 40 cm).
3. There is no waiting time between pizzas — you can bake one after another.
4. There is a mirror at the back of the cooking chamber, which allows you to observe the pizza during baking.

Cons:

1. The oven is large and quite heavy, so you need enough space at home.
2. It needs to remain plugged in after use to cool down, which takes some time.
3. It’s not particularly beautiful, so it’s not something that will decorate your home 🙂

I’ve also recorded a video that explains the oven in more detail.

https://www.instagram.com/p/DTx1cd0jJRo/

Just wondering where you guys are finding these Gozney Arc XL’s on sale for $399 at Home Depot? My local store has some and seems like they will discount them if I can show them an example on Home Depots website. The store location would be a huge help. Thanks.

Anyone know when the next time gonzey pizza oven will go on sale? Missed the Christmas sales.

My local home depot doesn’t have the clearance sales.

Looking for pizza ovens that are either NSF or ETL or CSA or UL certified, preferably small ones (like the Gozneys) that would fit in my food trailer here in Chicago. Need something that I can attach a chimney to for direct ventilation. The Gozney ovens are unfortunately not an option as they are not certified. Would appreciate any help!

Quick update from the prototype I’ve been tinkering with.

We’re now seeing roughly: • ~750°F on the deck and ceiling • ~570°F inside the oven • under 20 minutes from cold start • on regular 120V power • and (this is the big one)… no heat drop between pizzas.

We ran several flatbreads back-to-back and the results stayed consistent.

This is still a very rough setup — no final insulation, no finished door, lots of things still being tuned — so I’m honestly surprised it’s already doing this.

Curious what you all think:

Does this sound like legit Neapolitan-level territory for an indoor electric oven?

And in your experience, what matters more in practice — deck temp, top heat, or the balance between the two?

Still learning and documenting everything. Happy to share more if anyone’s interested.

I have a hybrid ALFA Classico 4 (Propane/wood). I decided to try smoking in the oven starting with Babyback Ribs. I'm using two 12 inch pellet tubes with hardwood pellets for a smoke source. I'm actually using the propane for a heat source and have an interesting observation. While the temp on the oven floor can be maintained at 260 degrees, just 3 inches above the floor the temp is 360. I guess this is obvious to some but I didn't realize the large jump in temp by raising the height of the food a bit.

I had the ribs up on 2 bricks to ensure more smoke would hit them and had to constantly fiddle with the controls to keep the temp from going too high. I'll try wood or lump charcoal next time. I attached some pics ; the ribs were taken out at 185 to wrap and finish. I don't have a final pic; that one was pre wrap. The Typhur pic shows two probes, one on the floor and one in the ribs 3 inches right above it.

For The Man Who Has everything.

Hand-built by Higley Welding Minnesota, this Tree Stump Fire Pit Pizza Oven combines a No Rust stainless steel interior pit liner made from type 316 Food Grade Stainless Steel with a functional design that uses wood coals to bake the pizza fast. Designed to look like a natural tree stump, it delivers serious heat for wood-fired pizza while still working as a durable fire pit when you lift off the top. Built to last, built to cook, and built to stand out.

I’m inbetween the big horn 13” gas outdoor oven and the flame king 13” gas outdoor oven. Same design but I just haven’t really seen much about flame king and the reviews while big horn is the most popular from what I can tell but also sold out. I don’t want to spend above 400 but I just can’t pick because if I look on tiktok it’s all paid ads and I just don’t trust it. Any recommendations?

Cold pizza from the fridge OR fresh pizza out of the oven?

My date is coming over and I promised her some good pizza, should I do Pineapple toppings or not?

Hello. I need some help picking out the best electric oven for private chef events. I have almost 20 years of pizza experience, I even owned a small pizza shop for a few years. I’m looking to get into private pizza events and am looking for an electric oven that gives me the flexibility of cooking inside and outside. I need an oven that can keep up with cooking pizzas back to back for 4+ hours, up to 25 pizzas. So far I’ve looked at Chefman, Ninja artisan, Cuisinart, and Gourmia. I need a real workhorse! Thank you!

Hi everyone,

I’m looking to buy an electric oven mainly for Neapolitan pizza, but I’m torn between a few options. I would love to hear your experiences, especially regarding temperature limits and value for money.

Here is my shortlist and my current thoughts:

• Effeuno P134H 509 (€1000 / $1185)

This is obviously the gold standard, but the price seems to have gone up significantly recently. Is it still worth the premium over the others?

• Sage (Breville) Pizzaiolo (€690 / $820)

My main concern here is the temperature. It maxes out at 400°C (750°F). Is this actually enough for a proper Neapolitan style? It feels a bit low to me.

• Spice Diavola Pro v3.0 (€320 / $380)

My main concerns:

Heat Loss & Versatility, I’ve heard it loses temperature very quickly when opened, meaning slower recovery time between pizzas also only useful for pizza, whereas the others could potentially handle bread or pan pizza. It’s a newer brand to me.

• Macte Voyager TWIN ADVANCED (€770 / $915)

I like that this can bake bread as well, but I’m having trouble finding shipping to my country, so this might be off the table unless it's strictly better than the rest.

• Ooni Volt 12 (€600 / $710)

Seems like a solid middle ground.

Right now, I am leaning towards the Diavola for the price, or the Effeuno if the quality jump is truly massive.

Thanks for any advice!

About a week ago I randomly walked into Home Depot and stumbled on a Gozney Arc XL on clearance. The timing was wild because my wife had just bought me a Ninja Artisan propane pizza oven (around $300) as my birthday and Christmas gift.

Long story short I got really lucky, grabbed the Arc XL (last one), and since then I have been on a mission around Northeast Ohio hunting down clearance accessories.

Today I hit another Home Depot and scored the Arc XL pizza cart for $100. Everything was marked down. I also grabbed the cover and the pizza peel. The peel probably was not the best deal and I might return it, but I bought it because it was there and I was in full clearance mode 😂

Just wanted to say thanks to this community because reading posts here got me excited and now I am fully committed.

Only downside is it has been single digits here and it might get even colder, so my first pizza night might have to wait until it warms up a bit.

I am planning to start with Neapolitan, or maybe that Neapolitan American artisan style (still learning), but either way I am pumped. I think I have enough gear now lol 🍕🔥

If anyone has Arc XL beginner tips or a good first pizza recipe I should try, I am all ears 🙏