PMDC?
Check out the Pizza Thread, last one listed, under the Smoking meats and other things forum. There are lot of recipes and discussions there. The calzone sounded really good!
A good friend here in the forum ordered one a while ago. Although I have no experience wit them, I know he did a ton of research before ordering it. Point being that I'd be willing to bet that they are a very good unit or he would not have placed the order. It's taking a while to deliver but if you're not in a huge hurry it may be a good idea.
Robert
The ooni ovens are a bitch to cook on plan on burning many crusts until you dial the timing of your turns in, after that they cook fairly decent.They make models fired by gas or wood pellet (and dual fuel) ... not a pellet person (yet), but curious ... with the universal opinions that folks get very little smoke flavor off pellet grills running at high temps, do you really get “wood-fired pizza” flavor off the pellet version, or about the same as the gas version?
Exhuming thread for an update? Seen any action yet, Steve?
Noticed the Karu model can use charcoal and/or wood ... would think that flavor would be better than gas or pellets.
Yeah, the way it usually worksNot yet. This weather isn't playing nice. On my work days the weather is ok. On my off days...... I read somewhere that there isn't much, if any, wood flavor from them.
Yeah, the way it usually works
Thats a shame if still won’t impart that flavor ... may as well go with the cheaper/easier gas.
lol! I know, right? But happy wife..... Between the smokers, the grill, and oven. My little garage/man cave is getting full. I'm hoping the pizza oven will fit on the bbq cart I made last year. If not. I'll need to figure that out next.There are several things like this I want but admit they probably won't get used enough to justify.
I'd be interested in hearing if anybody else here has one too. I've yet to use mine.
I bought a Koda about a year ago, one of the smarted things I've ever done. First 2 nights using it I thought I had made a mistake. It seemed impossible to launch a pizza, I ruined like 6 in a row the 1st night, and 2nd while I did better, they were all burnt. But by the 4th night I was knocking it out. I've made probably 100 pizzas on it, and everyone loves them. The one issue I have is it's very difficult to consistently get the temp low enough to do a New York bake. Neopolitians I can kill all day, but I like NY style. Some nights I have great luck with the flame + temp. But some nights not at all. Usually, I have to fiddle with the regulator a lot. That's not a knock on Ooni, this oven's meant to 900f+ Neopolitian bakes. If I had to go back a year I'd probably have gotten the Pro, people have much better luck with NY temps in it. But that said, for $329 I'm beyond impressed with the Koda.
I know some people don't like the propane only thing, but I typically do 60-90 second bakes, I don't think that would be long enough to impart a noticeable amount of smoke flavor. Not even sure a 6 min NY would. The Koda 16's improved a lot of the little things from the original. And being able to make a bigger pie's never a bad thing. The Koda can technically do a 13", but 12 is the largest I've successfully done. And it was a lot of monitoring and turning so it didn't burn. When you're cooking at 930f, even just 10-15 seconds too long can give you a super burnt pizza. Making pizzas is a lot of fun to me, I even like making the dough and I have a sourdough starter for SD crust. But it's a lot of exact measurments and science, where BBQ's much much more forgiving.
If you buy a pizza oven, as I saw already mentioned. I second joining Pizzamaking.com I learned sooooooo much on there. I'm new here, but this looks like it's basically the BBQ equivalent of there. They are all some of the legit nicest people you'll come across, and there's an endless wealth of knowledge.
I ordered a smoker that'll be here next week. When I make burnt ends I want to make a hybrid BBQ pizza with BBQ sauce and burnt ends on it. Koda + Masterbuilt 560 should be awesome.
Thanks for chiming in. Tomorrow I'll finally be getting this going. I got a cart set up for it.
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In the morning I'll be making some pizza dough. And getting the tank filled. I'll be starting this simple. Just pepperoni and mushroom pies to get the hang of it.