Pizza oven

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rw 12

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Original poster
Jan 8, 2024
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What is the best pellet grill pizza oven attatchment ? They are quite pricey i see. 139 is cheepest ive seen it was a green mtn
 
I don't know a thing about them but I'd be surprised if anything is much cheaper than that. I could be completely wrong though.
 
I have a pizza oven so don't know anything about the inserts.
I am unsure if one from manufacturer A will fit/work in Manufacture B's grill.

If your grill goes up to at least 450f you can just get a 3/4" thick baking stone.
These work well --> Fibrament Baking Stone
They can make a custom size if you need one.
I have two that I have used for years.
Primarily for bread in kitchen oven now, but an occasional bar pie too.
Made my first pizza on one in a pellet grill.
 
Depending on the size of your pellet grill, I got a 16 x 16 1/4 inch steel plate for the oven. Descaled it and then seasoned if does really well in the oven. i do want a pizza oven but since I don’t have a pellet smoker considering the recteq bullseye deluxe which has a pizza kit you can get and goes to 1000 degrees
 
I have had an Ooni Fyra 12 (12 inch, pellets only) oven for 2 years. I'm struggling with it, but I haven't given up yet. Here are a couple things to keep in mind if you're interested in this oven:
The oven gets very hot, easily reaching 900 degrees F. That's great for cooking neopolitan-style pies which are predominantly dough/crust with few sparse toppings that don't require much cooking.
Temperature is hard to modulate with the damper. That makes it tough to cook a pie where you need to focus on the toppings (that need to be cooked) and the crust separately. Ideally, such a pie should be cooked in a 500 degree oven. I like this type of pie and I've had several failures with the Fyra trying to make them
There are kits available to convert the Fyra to a propane unit, but Ooni doesn't sanction them. Oven temperature is relatively easy to modulate with a propane burner
You can get a "hybrid" unit that will burn wood or propane. They're a bit bigger (16 inch) and a couple hundred dollars more expensive.
The pellets don't impart any smokey flavor to the pie. If I were buying again, I'd probably opt for the 12 inch propane oven​
 
There are kits available to convert the Fyra to a propane unit, but Ooni doesn't sanction them. Oven temperature is relatively easy to modulate with a propane burner
That's what I did. It works fine. Just don't put the door on when using the propane attachment. All it takes is drilling two small holes to mount it.
 
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I have a pizza oven so don't know anything about the inserts.
I am unsure if one from manufacturer A will fit/work in Manufacture B's grill.

If your grill goes up to at least 450f you can just get a 3/4" thick baking stone.
These work well --> Fibrament Baking Stone
They can make a custom size if you need one.
I have two that I have used for years.
Primarily for bread in kitchen oven now, but an occasional bar pie too.
Made my first pizza on one in a pellet grill.
Great idea i have a pizza stone already my pit boss goes to 500 higher if i open the sear plate thank you im going to try it out!!
 
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The green mountain is well worth the price. My wife got me one for my Pit Boss and it fits and works perfectly. We use it all the time! I can get up past 700 F on the inside. But if you're looking to save money, a simple pizza stone should work almost just as well.

Still trying to perfect my dough recipe.
 

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The green mountain is well worth the price.
Great looking pizza !
Still trying to perfect my dough recipe.
This is where I've landed for a high temp pizza oven . ( Solo stove Pi-Pizza )
270 grams KA 00 flour
170 grams water
1/2 tsp sugar
1 1/4 tsp kosher salt
1/4 tsp active dry yeast .
Put the warm water , yeast and sugar in the bowl of a stand mixer
When you see the yeast active , add the flour and combine to a loose mix .
Let that rest , mixer off 5 minutes .
Add salt and mix until it comes away from the bowl .
Hold at room temp or in the fridge overnight .
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Great looking pizza !

This is where I've landed for a high temp pizza oven . ( Solo stove Pi-Pizza )
270 grams KA 00 flour
170 grams water
1/2 tsp sugar
1 1/4 tsp kosher salt
1/4 tsp active dry yeast .
Put the warm water , yeast and sugar in the bowl of a stand mixer
When you see the yeast active , add the flour and combine to a loose mix .
Let that rest , mixer off 5 minutes .
Add salt and mix until it comes away from the bowl .
Hold at room temp or in the fridge overnight .
View attachment 685522
View attachment 685526
Those look great! I've been using the KA 00 as well and it tastes really good, I just need to work on my stretching and presentation haha.
 
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I've been using the KA 00 as well
That's basically the recipe on the KA bag , but I upped the flour . . It calls for 232 grams ( or close ) and that's always to wet for me .
need to work on my stretching
You get the right rest on the dough and it almost stretches itself . 🤔 .
It does make it easier to work with . I've started mixing in the morning , and resting at room temp until supper time . I'll stretch and fold it under a couple times during the day . That helps it too .
My Son runs the oven . He's got it figured out .
He also builds his pizza with the cheese on the bottom , the the toppings , then the sauce is dropped on by spoonfuls . Helps the bottom cook in this oven .
 
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