Portable pizza oven

[Anonymous No.19893886]

Im too /fit/ and cheap to justify buying a portable pizza oven just to make pizza once every few weeks. But I also see prices of pizzas increasing in my area and inflation seems like it's getting worse. I also want something to entertain potental guests. Im on the fence right now. The only thing that can compel me to buy a grozney on sale is if I can do more things with it than just Pizzas. I wanna use it weekly. Anons who have a pizza oven, what's the best non pizza recipes you've used your portable new age wood fired pizza ovens for?

[Anonymous No.19893891]

tl;dr

[Anonymous No.19893955]

>>19893886
I have a semi portable propane oven, it's about the largest one person can easily move.
I haven't really used mine for anything other than pizza but the Internet leads me to believe you can make things like steak or roast veggies with it.

[Anonymous No.19894549]

if you can lower the temperatures, you have a regular oven, so anything an oven can do. but is kinda pointless to have it for something else. If you want to do more, use it for baking bread, other rising stuff and more pizzas. The advantage to have one is actually to get your personal oven pizza at home.

[Anonymous No.19894566]

>>19893886
Just use your regular oven or get one of picrel, it can fit small pizzas and such. Good multitasker, way better than the plastic basket type air fryers for that purpose too.

[Anonymous No.19894575]

https://youtu.be/0IpBXJ1qqTc

[Anonymous No.19894576]

>>19894566
not the same thing tho. regular oven reach far lesser temperatures and lack of the stone floor. Good for pan pizzas but not for that kind baked in pizza ovens

[Anonymous No.19894580]

>>19894576
yeah and you can preheat it to the max temp and use a stone, and as small as it is it'll do the same thing. trust me retard its a good enough lazy/cheap appliance hack for home cooking. i say this as a lifer pizza cook in artsy pizza places.

[Anonymous No.19894588]

>>19894566
>black + decker
https://www.youtube.com/watch?v=t-eZkOesKT0

[Anonymous No.19894595]

>>19894580
how much time the stone need to get on temperature? i would like to try something with mine then

[Anonymous No.19894601]

>>19894595
i have the small 2-dial/1-shelf one like pictured and the small stone that fits gets up to dial temp in about 15 minutes whenever I do this. if you want more headroom and slightly bigger shelf space for cooking, get the larger 3-dial version. still very cheap at walmart.

[Anonymous No.19894604]

>>19894575
>Under $200
>reaches 660f internal
>heats a pizza stone or baking steel in less than 45 minutes

Seems like the only catch is the shitty customer service

[Anonymous No.19894615]

>>19893886
Build one out of bricks for like 50 bucks

[Anonymous No.19894627]

>>19894580
>do the same thing
No it fucking won't you're entirely full of shit and I doubt you've ever cooked a pizza in your life. A pizza stone in a home oven that reaches 550 degrees maximum is not going to yield the same result as a wood fired oven that sits at a minimum of 700 degrees.

[Anonymous No.19894633]

>>19894604
>660f internal max potential
That's your catch. Literally deflates the purpose of getting a pizza oven because it's just shy of hot enough to properly bake one.

[Anonymous No.19894638]

>>19894627
wood fired and open flame ovens are a meme for wannabe italian restaurants. stacked gas deck ovens are the industry standard for actual production pizza joints.

[Anonymous No.19894807]

>>19894633
Better than a conventional oven that only hits 500f and takes 3x longer to do it

[Anonymous No.19894846]

>>19894633
Whats an alternative in a similar price point that does better?

If I have a $250 budget and want to make pizza at home as best I can for that budget, an oven that hits 650f+ is better than an oven that only hits 450f.

[Anonymous No.19895102]

my friend has one of these and I was just having pizza at his house, it really wasn't good
he was using wood instead of propane and it had that same acrid chemical taste like when people cook over coals that are still black and not smoldering properly
I assume this is from getting licked by the fire directly?

it just seemed like a big to do about nothing with the process taking 3 hours start to finish, kneading dough by hand, waiting for it to proof, stoking a fire and keeping it going
you hope when all that effort goes into something it's because the results are better, but I'd rather have a slice from the corner

[Anonymous No.19895133]

If your oven has a heat cleaning function you can modify it and use the 900F cleaning cycle for pizza. Most manufactures block the door so retards don't burn themselves accidentally but this can be easily circumvented

[Anonymous No.19895153]

>>19894638
>his pizza joint doesn't have a wood fired oven
not everybody is destitute buddy

[Anonymous No.19895161]

>>19895153
I'm sorry to break it to you but an industrial pizza oven costs way more than a pile of bricks

[Anonymous No.19895206]

>>19895161
It also performs much worse too.

[Anonymous No.19895222]

>>19895206
oh I didn't realize that's the type of conversation we were having

uhh you're gay lol

[Anonymous No.19895294]

>>19893886
There's nothing inherently un/fit/ about pizza. At its simplest it's just bread, tomato, and cheese. Adjust quantities to fit your macros. You don't need to use refined wheat flour, you don't need tomato sauce laden with additives, and you don't need to dump a ton of cheese on top. Here I'll even help you get started:
Dough:
>stoneground whole wheat flour
>water
>yeast
>salt
Sauce:
>sliced tomato
>sprinkle of salt and chili flake
Cheese:
>small amount of the best mozzarella you can find/afford
>little bit of parmesan or pecorino if you're feeling fancy

There. Just adjust quantities to your nutritional requirements. Treat it as the starch component of your meal. Eat it with some meat and veggies on the side.

[Anonymous No.19895314]

>>19895222
An industrial deck oven doesn't get hot enough for Neapolitan pizza, which is why people consider getting high heat ovens.

[Anonymous No.19895340]

>>19893886
I have that exact oven and it makes great pizza, but honestly, it's not better enough than a regular home oven to justify the money, for me anyway. Pic related, the Roccbox pizza.

[Anonymous No.19895341]

>>19895340
vs. my home oven.

[Anonymous No.19895398]

>>19893886
>if I can do more things with it than just Pizzas
there isn't anything that makes sense unless you count calzones or sandwiches from pizza bread (panuozzo napoletano)

[Anonymous No.19895402]

>>19895340
>>19895341
it looks like amateur vs pro

[Anonymous No.19895406]

>>19895402
Yeah I'm realizing that's not the best one I've made in my home oven. I torpedoed my own argument lol. Go ahead OP, the Roccbox is actually pretty nice.

[Anonymous No.19895751]

>>19894846
Build one out of 50 dollars of bricks and pavestone

[Anonymous No.19895757]

If you're spending hundreds of dollars to make pizza then you missed the entire point of pizza.

[Anonymous No.19895774]

Is there any reason you couldn't make pizza in a regular charcoal grill with a stone on it?

[Anonymous No.19895789]

>>19895757
I think you missed the point of if the thread with your poverty seething
>>19895774
Temperature too low and it uses too much fuel.

[Anonymous No.19895815]

>>19893886
just batch make dough, freeze it and then make pizza weekly?

[Anonymous No.19895824]

>>19895774
It's possible, people have done it. You just need some way to direct heat to the top of the pizza so the cheese melts (and browns) before the bottom burns.

[Anonymous No.19895904]

>>19895824
Is there supposed to be fire roaring over the ceiling like a broiler?

[Anonymous No.19896286]

>>19895904
There can be, but usually a preheated heavy metal or stone slab is held in place above the surface of the pizza as it cooks. Other methods include deflection and reflection to direct heat towards the top. Basically you're trying to cook the bottom with conductive heat and simultaneously cooking the top with radiant heat.

[Anonymous No.19896336]

>>19893886
have you considered the humble pan pizza? you can circumvent temperature requirements with technique
>par bake JUST the dough on the stove, getting the bottom 90-95% of where you want it to be
>add toppings, put pan in oven under broiler for a few minutes
just get a pan like pic related

[Anonymous No.19896353]

Cast iron skillet pizza is a thing and it's pretty good in its own right, I prefer it to pizza baked on a stone in the same oven. If you want to make Napolitan style pizza you need a high heat oven wood or gas doesn't matter so much as the fact that it should reach at least 700 degrees.

[Anonymous No.19896652]

>>19893886
You don't need a fancy expensive unitasker. You can get 90% of the way there with your regular oven. https://youtu.be/vKppwbiqNK4?t=329

[Anonymous No.19896658]

>>19896652
settle down, charlie.

not giving you my email btw

[Anonymous No.19896659]

>>19896658
Your loss friend, great pizza doesn't need a thousand dollar unitasker.

[Anonymous No.19896666]

>>19895751
I'm talking about this one >>19894575
An indoor pizza oven that can hit 660F and is less than $250.

I'm not interested in building a ghetto outdoor pizza oven.

[Anonymous No.19896776]

>>19896659
not your friend, charlie

[Anonymous No.19896786]

>>19896776
I wish you were right, to be 20 years younger and fit again.

[Anonymous No.19896787]

>>19896666
>I'm not interested in building a ghetto outdoor pizza oven.
what exactly is "ghetto" about working with your hands, possessing ingenuity, building instead of consuming, and hard work to make something you can see and touch and benefit from?

[Anonymous No.19896798]

>>19896787
if you want to do it properly go right ahead, but either way I still don't have the outdoor space for an outdoor pizza oven, and thus have no interest whatsoever, and why I am specifically looking at an indoor unit.

[Anonymous No.19896806]

>>19896798
consider pic related

[Anonymous No.19896807]

>>19893886
This thing is a uni-tasker: it makes pizza. That is it. You put pizza, and pizza adjacent things in it. Period. Pizza, stromboli, whatever. That's it. No more. You get this because you are tired of shitty oven pizza.

It does allow you to do flatbreads though, the ones that the people throw in super hot ovens - those things. I wonder how naan turns out in one of these.

[Anonymous No.19896821]

>>19895102
Sounds like it was burned, or your friend was using improper wood. You can get all sorts of nastiness if you don't get seasoned (dry) wood designated for smoking/cooking. Not all woods are good for cooking.

[Anonymous No.19896822]

>>19896806


I am only interested in something that would be better than what I can do in my regular kitchen oven. That doesn't seem like it would.

[Anonymous No.19896829]

>>19896822
perhaps this is more what youre looking for

[Anonymous No.19896837]

>>19896829
Nah, looking for large 14-16".


You can just watch the video and see why i'm interested in this unit. >>19894575

[Anonymous No.19896839]

>>19896829
>800 degrees
I don't believe it.

[Anonymous No.19896843]

>>19896837
A 75 dollar pizza steel does the same job, watch the whole video.

[Anonymous No.19896845]

>>19896843
I did watch the entire video and he says that's only true for high-hydration Neapolitan.

For normal NY style dough though that oven beat his oven easily.

[Anonymous No.19896851]

>>19896845
Watch the other video of his, he does a traditional ny style in the oven and it comes out perfect.

[Anonymous No.19896857]

>>19896837
then buy that one, you apartment dwelling swine.
>>19896839
several of the reviews mention 700-750, but not 800. still better than anything else in this thread if you arent autisticly fussy like op. biggest problem is that at 700 there is no way such thin insulation keeps it safe to touch. probably burns you like a mothefucker.

[Anonymous No.19896869]

>>19896857
Yeah I read some reviews on it, the worst part is you can only do thin crust and even having the crust bubble up enough is too high they don't leave any space for the pizza to rise. Looks like an interesting gimmick if made with proper materials could even be pretty good. But that version looks like cheap chineseum.

[Anonymous No.19896900]

>mom worked in a pizzeria
>I'm telling her the oven needs to be at least 700 for a good pizza
>she insists the ovens at the pizzeria were set to 550
>I say that must've been C for whatever reason, maybe they're imported
>she refuses to yield

[Anonymous No.19896903]

>>19896807
Naan turns out much better than oven/cast iron naan but you need two people to make it due to low cooking time and time taken to stretch dough balls.
You also can't slap it onto the oven floor like with a tandoor side.

[Anonymous No.19897233]

>>19893886
Just get a pizza stone and use your regular oven. There are ways to do it in a regular oven just watch some videos bro.

[Anonymous No.19897408]

>>19893886
Like what >>19897233 said. I use my Traeger and it works very well, but any home oven that gets around 250C/ 500F is good.
>>19896843
You don't need a fancy one either. This does the trick after a deep washing and some pre-heating.

[Anonymous No.19898094]

I have the Gozney Done, totally worth it, the pizza is a thousand times better than the oven. everyone that tastes it comments. no regrets.

[Anonymous No.19898099]

>>19898094
Honestly I would never get one, especially with their floor cracking issues/reduced warranty time on the floor.