Can you do a 4-way comparison? Pizza oven, Pi, KJ with DoJoe, and KJ without DoJoe. Would be especially interesetd in seeing how close the KJ versions can come to the pizza oven.
Ohh thank you for the recommendation of using the charcoal! We spent 45 min going thru wood and never got up to temp:( I’m going to try charcoal next time!
I highly recommend proofing your dough in a round container! I use Rubbermaid 3.3 cup round containers. Especially for newbies! It’s much more forgiving than proofing dough balls on a flat surface. Proof in round containers. Makes it easier to get round pizza! Pans and trays are for pros and show offs! I’m both 😊
Hey hey BBQ Dad, great in-depth video as always!, You have video making down, awesome from start to finish!!! Tip:: : from1970’s Boy Scout, when cooking over fire, rub a coating of dawn dish soap on “OUTSIDE “of any pot (or stainless steel surfaces) before cooking , then smoke Residue will wipe right off during clean up!!!
I have found it hard to get the solo oven up to temp unless using charcoal also. I have both solo pizza ovens. One that is a combo unit with a gas or wood fire and the one that sits over the solo fire pit. I get the best flavor using the solo fire pit with the oven sitting on top. I can add plenty of wood to get the best smoke flavors.
My comment last time was that the difference isn't wood vs. gas but high-heat vs. meh-heat. I heard you say "100 degrees higher" but I didn't hear you say "Mmm... Love that wood-smoked flavor." You pointed out that part of the Pi deformed using the GrillGun. Did it return to normal? For Pi owners, would you recommend using the GrillGun? For people who don't want to splurge on a GrillGun, what other lighting technique would you use?
Awesome videos! I love the pizza videos. I would be super interested in seeing some more comparison videos! I know that the advantage of using a pizza oven is higher temperatures, so it deserves that advantage, but I also am curious if you could do comparisons with about equal temperatures all across? For example same temp on the pizza oven as the KJ and do a face off. Thank you for the awesome content!
Great video…love your content 😊 I would love to see a comparison between KJ Dojoe and Solo stove pizza oven using some wood in each. I personally can always justify price if ease of use and time spent getting things set up are enjoyable. I just recently purchased KJ Classic and plan to set up here soon….(currently to cold in Canada right now where I live). My kids love pizza but these accessories are pricey but the Dojoe interests me a lot
Great video James. It would be interesting to do a comparison with the La Piazza but set at identical temperatures. It you do to the it against DoJo please also use identical temperature.
I am sure it must some but I didn’t taste it. I think there is just enough height for all that suit to travel above the pizza and out the front blackening the oven. While I don’t taste it I don’t think this is the best budget friendly option for this reason and others
I feel as if the solo stove is not an adequate piece of gear and if you want to give a proper test of what an outdoor gas fired oven can do, you’ll have to get an ooni koda 16 which is pretty clearly the best option in this price range and will get hundreds of degrees hotter. I suspect that’s much more important than the fuel source.
Coincidentally, I’m about to throw one on my KJ. Like in the next 15 minutes , lol. Should I heat the pizza stone or not? The recommendations on the dough package says to heat to 400 degrees F and then put it in there all at once.
I get the fire on my BGE XL burning well, then put in my plate setter in, the grate on top, then the pizza stone on top of that. The stone and plate setter must come up to temp with the grill or they could break if you put them on the blazing hot fire. Using this method the stone will come up to about 600+ F and make the perfect pizza. If I'm doing smaller pizzas, or want the temps up quicker, I'll use my Akorn instead of my Big Green Egg XL. The smaller grill allows for hotter temps more quickly and I have a smaller plate setter and pizza stone to go in it, too. But same lump charcoal and wood chunks so no taste difference 😃
Thanks, everybody! Thanks SDB, keep the videos coming! ***Update*** Did it at 500 degrees F, preheated KJ, then put the pizza stone in once it reached temp. After it heated, added the pizza. Came out great! Thanks for the tips!
Smoking Dad BBQ, it appears that you are using Vito's home (relatively low temperature) oven dough recipe where he adds extra honey and oil to the dough so that it helps with giving color to the baked pizza crust. For high temperature outdoor ovens, this isn't necessary and can actually make your pizza crust burn up.
I am using that recipe yes. It’s held up ok in my pizza (the real one) oven fine but I will try without. It’s such a small amount I thought it was only activating the yeast some
Thanks for all the great content. Is it worth the double indirect method for steaks on the Joe jr or is it best with pork butt and ribs etc? Also how would you do a double indirect for a pork butt on the Joe jr as the fule burns more quickly. Would it be easy to take all the food out and foil boat it when you add more charcoal? Getting a Joe jr for my birthday so looking for all the tips I can get. Thanks!
Its a neat looking pizza oven, but a crap design. You can't have a round dome shape without some sort of front chimney vent to direct the flame in the dome and it needs a door for heating and reheating between pizza cooks. Ooni Karu will run circles around this for a much better price.
sorry bro. this is wildly invalid/misleading. temperature matters greatly (char, maillard, dough spring, etc) the fuel source does not impart flavor. also your stone was clearly not up to temp, the bottom wasn't done. the main purposes of a pizza oven are to get higher temps than a home oven and to move the cooking outside. if you want to do a valid test, cook two dough balls from the same batch at the SAME temp using different fuel sources (preferably in the same oven) - you will not taste a flavor difference.
this is as hot as this can get with wood / charcoal. wood imparts flavour but this doesn’t get hot enough using wood to have the stone as hot as my real pizza oven gets
If fuel source did not impart any flavour there wouldn't be guys sat there all day stoking their offsets to get that brisket cooked. Just chuck it in the oven. Next thing you gonna tell us that smokers don't work!
@@toosas Pizza is VERY different. It is in the oven for anywhere from 90 seconds (Neapolitan) to maybe 4 or5 minutes (NY style) at most. Let me know how much smoke flavor your proteins pick up in that amount of time. When we smoke proteins, we throw smoke at them for HOURS. ETA: also the fire in a pizza oven is generally running far hotter and cleaner than a smoker and producing far less smoke.
I think the dough and dairy components of the pizza is what is taking in the smoke from the cook, not the proteins. This is why it tastes better. Those components take on smoke WAY quicker than meat does.
Thank you for this video! I just bought an Solo Stove and this is a great how to guide!!
Can you do a 4-way comparison? Pizza oven, Pi, KJ with DoJoe, and KJ without DoJoe. Would be especially interesetd in seeing how close the KJ versions can come to the pizza oven.
Kj will be ahead of this oven for sure but i will do that before i get rid of this given i have a kj and a oven already
Ohh thank you for the recommendation of using the charcoal! We spent 45 min going thru wood and never got up to temp:( I’m going to try charcoal next time!
It’s a life saver
Congratulations on 100,000 subscribers, James.
Thank you very much!
Great idea to use the charcoal it sure made a big difference, look forward to your comparison cook Cheers
Thanks for sharing!
I highly recommend proofing your dough in a round container! I use Rubbermaid 3.3 cup round containers. Especially for newbies! It’s much more forgiving than proofing dough balls on a flat surface. Proof in round containers. Makes it easier to get round pizza! Pans and trays are for pros and show offs! I’m both 😊
Thanks Jon. That’s a great suggestion
Hey hey BBQ Dad, great in-depth video as always!, You have video making down, awesome from start to finish!!! Tip:: : from1970’s Boy Scout, when cooking over fire, rub a coating of dawn dish soap on “OUTSIDE “of any pot (or stainless steel surfaces) before cooking , then smoke Residue will wipe right off during clean up!!!
thanks!
I have found it hard to get the solo oven up to temp unless using charcoal also. I have both solo pizza ovens. One that is a combo unit with a gas or wood fire and the one that sits over the solo fire pit. I get the best flavor using the solo fire pit with the oven sitting on top. I can add plenty of wood to get the best smoke flavors.
My comment last time was that the difference isn't wood vs. gas but high-heat vs. meh-heat. I heard you say "100 degrees higher" but I didn't hear you say "Mmm... Love that wood-smoked flavor." You pointed out that part of the Pi deformed using the GrillGun. Did it return to normal? For Pi owners, would you recommend using the GrillGun? For people who don't want to splurge on a GrillGun, what other lighting technique would you use?
Pizza and wood fire, the best combination.
a match made in heaven
Thank You for sharing this, I wanted this unit but after seeing the burn markings on the front I am not going to bother.
Awesome videos! I love the pizza videos. I would be super interested in seeing some more comparison videos! I know that the advantage of using a pizza oven is higher temperatures, so it deserves that advantage, but I also am curious if you could do comparisons with about equal temperatures all across? For example same temp on the pizza oven as the KJ and do a face off. Thank you for the awesome content!
Thanks for the idea! Will do
Just wondering. since you use a wood peel for launching, why don't you build the pizza on the peel? I do and eliminate the need to transfer.
Would love to see you compare different types of wood mainly in terms of flavor.
Good idea
Great video. Thank YOU !
thanks
Looks like a great pizza from this screen! 🍻
Thanks Jake
Can I use pok pok charcoal or Thane for a longer burn?
Great video…love your content 😊
I would love to see a comparison between KJ Dojoe and Solo stove pizza oven using some wood in each. I personally can always justify price if ease of use and time spent getting things set up are enjoyable.
I just recently purchased KJ Classic and plan to set up here soon….(currently to cold in Canada right now where I live). My kids love pizza but these accessories are pricey but the Dojoe interests me a lot
Great suggestion! Hi fellow Canadian
Great video! I’d love to see a comparison video!
You got it!
Olive oil around the edge needed, If not cooking in home oven?
No it just helps golden in lower heat … in my real pizza oven this causes burning
Great video James. It would be interesting to do a comparison with the La Piazza but set at identical temperatures. It you do to the it against DoJo please also use identical temperature.
Great suggestion!
I would like to see the comparison of your solo and La Piazza ovens. That would be great!!!!!
Will do
Question James: if your getting all that soot on the outside, isn't it effecting the pizza? Surely it would have to retain soot?
I am sure it must some but I didn’t taste it. I think there is just enough height for all that suit to travel above the pizza and out the front blackening the oven.
While I don’t taste it I don’t think this is the best budget friendly option for this reason and others
Ok, cool, very much trust your taste. Thanks 👍
PS: veryyy much appreciate your honesty.
That's why I watch your vids, though from my initial reply obviously form own opinions.
I feel as if the solo stove is not an adequate piece of gear and if you want to give a proper test of what an outdoor gas fired oven can do, you’ll have to get an ooni koda 16 which is pretty clearly the best option in this price range and will get hundreds of degrees hotter. I suspect that’s much more important than the fuel source.
Which is the best wood for pizza flavour? That would be a fun test.
good idea
Coincidentally, I’m about to throw one on my KJ. Like in the next 15 minutes , lol. Should I heat the pizza stone or not? The recommendations on the dough package says to heat to 400 degrees F and then put it in there all at once.
If you put a cold pizza stone in a 400+ Joe it may crack. I would heat it more gently while you build heat in the dome.
I get the fire on my BGE XL burning well, then put in my plate setter in, the grate on top, then the pizza stone on top of that. The stone and plate setter must come up to temp with the grill or they could break if you put them on the blazing hot fire. Using this method the stone will come up to about 600+ F and make the perfect pizza. If I'm doing smaller pizzas, or want the temps up quicker, I'll use my Akorn instead of my Big Green Egg XL. The smaller grill allows for hotter temps more quickly and I have a smaller plate setter and pizza stone to go in it, too. But same lump charcoal and wood chunks so no taste difference 😃
i follow the instructions for the dojoe which is to pre heat to 400 so the dome gets heat soaked and then install my deflectors. never had an issue
Thanks, everybody! Thanks SDB, keep the videos coming!
***Update***
Did it at 500 degrees F, preheated KJ, then put the pizza stone in once it reached temp. After it heated, added the pizza. Came out great! Thanks for the tips!
But is it just the heat or something else about the fuel?
I think it’s both. Wood definitely adds flavour over gas and high temps are a signature of pizza but this oven struggles to get that hot
Smoking Dad BBQ, it appears that you are using Vito's home (relatively low temperature) oven dough recipe where he adds extra honey and oil to the dough so that it helps with giving color to the baked pizza crust. For high temperature outdoor ovens, this isn't necessary and can actually make your pizza crust burn up.
I am using that recipe yes. It’s held up ok in my pizza (the real one) oven fine but I will try without. It’s such a small amount I thought it was only activating the yeast some
Congratulations James on 100k subscribers. When are you going to draw the winner of the Kamado Joe? Thanks for all the great content!
Thanks so much. On vacation this week so when I am back
All that soot, I thought you were going to have sooty crust again but I guess not, well done! 100K!!!!
it’s better than gas but it’s not as good as the dojoe or the real oven
Can you freeze the pizza dough?
yes. i do that with my extra dough balls so it’s easy more last minute to make pizza
@@SmokingDadBBQ ok, thank you
Thanks for all the great content. Is it worth the double indirect method for steaks on the Joe jr or is it best with pork butt and ribs etc? Also how would you do a double indirect for a pork butt on the Joe jr as the fule burns more quickly. Would it be easy to take all the food out and foil boat it when you add more charcoal? Getting a Joe jr for my birthday so looking for all the tips I can get. Thanks!
i would just reverse sear. double is only worth while on long slow cooks where we want to burn more fuel on purpose
Its a neat looking pizza oven, but a crap design. You can't have a round dome shape without some sort of front chimney vent to direct the flame in the dome and it needs a door for heating and reheating between pizza cooks. Ooni Karu will run circles around this for a much better price.
Agree 100%
Great review. But not great brick work around window
So.....did I miss it? It appeared u said the "fuel" was superior to wood.
You’re teasing me now! Can’t wait for pizza on the offset lol
Hahah tempted to try
The wood didn’t make it better, the extra 100-150 degrees made the difference. Not sure why the gas doesn’t get up there for ya
I would be interested to see something other than a cheese pizza.
for sure will do more. have been doing the same style to help compare mentally the differences
solo stove pi price is too hi vs ooni karu 12
i agree it’s not inexpensive/the best option at this price point. i wont be keeping this much longer
That thing seems like a complete waste of time and money.
It’s not great on gas, wood … agree
no that black smoke does not look good, no likey
no it needs a chimney for sure
sorry bro. this is wildly invalid/misleading. temperature matters greatly (char, maillard, dough spring, etc) the fuel source does not impart flavor. also your stone was clearly not up to temp, the bottom wasn't done. the main purposes of a pizza oven are to get higher temps than a home oven and to move the cooking outside. if you want to do a valid test, cook two dough balls from the same batch at the SAME temp using different fuel sources (preferably in the same oven) - you will not taste a flavor difference.
this is as hot as this can get with wood / charcoal. wood imparts flavour but this doesn’t get hot enough using wood to have the stone as hot as my real pizza oven gets
If fuel source did not impart any flavour there wouldn't be guys sat there all day stoking their offsets to get that brisket cooked. Just chuck it in the oven. Next thing you gonna tell us that smokers don't work!
@@toosas Pizza is VERY different. It is in the oven for anywhere from 90 seconds (Neapolitan) to maybe 4 or5 minutes (NY style) at most. Let me know how much smoke flavor your proteins pick up in that amount of time. When we smoke proteins, we throw smoke at them for HOURS. ETA: also the fire in a pizza oven is generally running far hotter and cleaner than a smoker and producing far less smoke.
@@SmokingDadBBQ Do the test I describe above - if only for yourself. Do a blind tasting and see how much "smoke" flavor you pick up.
I think the dough and dairy components of the pizza is what is taking in the smoke from the cook, not the proteins. This is why it tastes better. Those components take on smoke WAY quicker than meat does.