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hey, it seems like the refractory stone doesn't come with the oven anymore. Would you say it's still possible to make NY style pizza with it?

EXCELLENT VIDEO

I have had my oven for 5 years and have never had a problem with it! It makes great pizza, the crust gets crisp. Make sure you are using the correct pizza dough recipe which is an Artisan Pizza Dough Recipe. The recipe that comes with the oven is perfect!

How well does this work for New York/New Haven styles that need a more even heat balance?

Something I've noticed about these ovens is that the middle of the dough does not thoroughly cook. This is because the pizza cannot stay in the oven for more than a minute or so. Otherwise, all the outside will scorch. One way around it is to maybe make the dough very thin. Any other ideas on how to ensure the middle of the dough cooks?

do you think is good to fit 2 12in pizzas or it will be to small for the two?

The temp gauge is reading under the stone. Which is why it’s lower than the IR temp on top. Once you saturate the stone. You’re good to cook multiple without having much recharge time if any in between pizzas.

Would be so kind and do a video of this oven and making a cast iron pizza? I'm considering purchasing this oven for making pizza for business

Thanks for the video. Do you have any experience with this oven in light to medium wind? How well does the burner stay lit?

Would love a pizza oven for two pizzas like 😁

Where can we find the recipe? That looks amazing,thanks

👌

Can you review the Big Horn dual burner gas oven? Very curious about that one va this one!

I just bought one the other day on clearance at Wal-mart for $80. Haven’t fired it up yet

Hmm, I was already thinking of installing a NEMA 6-20 outlet in my kitchen to boil water much faster with a 240v kettle. I'm starting to think a NEMA 6-20 outlet is just really nice to have in a kitchen in general. You can get higher power portable induction cooktops and such, too. There's probably more that you can do with it that I'm not thinking of, too.

Can you cook a steak in it?

Awesome review. Subscribed.

I paid 90 bucks so, I’m not complaining

I’ve got the Koda 2 Max and have absolutely different results than you have. The display is always off around 40-50 degrees Celsius, which is a lot. Also, the heat distribution is very uneven. One side is always hotter than the other one. The stone unfortunately also cools down very fast which requires me to have at least 5mins of reheat time between pizza launches.

I just picked one of these up in the UK, and my experience has been quite different. The top burner gets as bright red as the bottom one, and oddly there's almost no heat coming out the back (the entire unit and all surfaces/walls around are barely even warm to touch.. I was concerned about this given where I intended to put it so was monitoring closely). The pizzas out of it have been fantastic! It was half price from the manufacturer at the time I ordered (£150.. it's now back to £300) and compared to the other options I could find, I feel it was a great deal.

Great review. Love your website, I will be using your dough calc in the future. I have been looking at the Karu 16 and have seen many reviews but the one question that I haven't seen is how does it handle multiple pizzas. We often have get togethers and pump out 12+ pizzas, how would the Karu handle this? Can the oven handle pizza after pizza while still cooking the pizza well top and bottom? What do you think is the regen time between pizzas? I'm also considering the Gozney Dome but the price tag- Ouch. However it does seem to handle multiple pizzas with little lag in between cooks. Thanks

Question, if i already have a home made firepit or went camping somewhere with a firepit, could a guy lay down a couple thick iron strips and just drop this oven onto those? Or does it have to use the breeo base firepit?

Man your pizza are incredible, coming from a guy that dont give compliments on people pizza easily. The pizza form is on point, the leoparding is there, the nice browning of the cheese, the crust is magnificient... Really great job.

I was gonna buy one today, but I'm gonna pass.

Thanks for the video! What hydration is your Neapolitan?

I just bought one at Walmart on clearance for $98😂😂😂

On the 3rd pizza ... temp was set to 800F for 2 mins and 1turn after 1 min ? Not messing with top burner after putting the pizza in ?

Great video what pizzasauce did u use

I live in California and they are based in Delaware . I email them for a quote they email me with shipping rate which was $560 + $1500 for oven. For now I think I am gonna go with Ooni Volt for now.

Wow this oven is not ideal on so many levels. I guess it’s fine for NY style but then you’re limited to a 12” pie. I’ll spend the extra 600 on a better oven.

Is this sponsored? Just wondering

What will happen if you bake lets say 5 pizzas in a row? Will the fifth pizza be as good as the first? Or will the stone loose to much heat?

I see a lot of Italians using this oven indoors.

Someone on Reddit used a 24” screen and made a 24” in this. A few inches stick out the front. But with turning it came out looking amazing. A 20” is a huge pizza, but when I get mine I’ll be buying a 24” screen

Music made this the scariest Pepperoni I have have seen.

For NY, I heat on high, use the screen, like you say for 16”. I turn off 5he oven before launch. Turn back on if I need more cook on top. Love it!

You think the Cuisinart would be worth it at $100? That's how much my local Ross has it for.

i saw one in bunnings today, i knew it wouldn't work as its not long enough and the stone is super thin. thanks for the video

Would prefer to pay extra $75 for stainless steel exterior. This metal cannot be left outside or in garage cause it'll rust very quickly. Functional but very poor Chinese private label build. Lots of different brands around the world sell this for alot less than Canada's selling price.

That tip on lowering the temp is a game changer. Semolina is a must use in my house. No trays needed

I will be trying this. Thankyou

The temp was off because the stone wasn’t saturated yet. The temp probe is located within the stone from the bottom. Give it 30-40 mins to allow saturation and it will be closer. The top of the stone will always be a little hotter though.

I think it was obvious that it was not a P 134 but the higher P134 AH

Can you stack the Ooni with another ooni volt to be able to do multiple pizzas at the same time?

How many NY style can you make back to back? I’m considering using this for pizza parties for my business

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Great video! How do you season the screens please?

Love my Volt! Yes, it’s large but if you can manage the counter space or find a place for it in your garage, it’s worth it. SUPER powerful and convenient. Bakes excellent pizza as seen here.

Between this and the Emozione, which would you recommend? Making mainly Neapolitan, with occasional NY style. Is there any major reason to go with the Emozione vs the dual burner setup on the Koda 2?

just liked & subscribed, ...so why arent any Gozney's in your top picks