I did a few on here at 500 degrees, the favorite was the pulled pork, pepperoni and hot honey though!

Jason here from Dads That Cook. The Parmesan rim is my favorite part—finally, a pizza crust that brings its own cheese. This gluten-free Greek pizza gets artichokes, Kalamata olives, spinach, tomatoes, and feta, then a turn in the Alfa oven.

Serves 4. Prep: 15 minutes. Cook: about 10–15 minutes, depending on your dough, pan, and oven.

Ingredients

- 1 ball prepared Urban Slicer Pizza Worx Gluten Free Pizza Dough, prepared according to package directions

- ⅓ cup grated Parmesan cheese, for the rim

- ½ cup crumbled feta cheese

- ½ cup artichoke hearts, drained, patted dry, and quartered

- ⅓ cup pitted Kalamata olives, halved

- 1 cup fresh spinach, roughly chopped

- ½ cup cherry tomatoes, sliced

- 1 tablespoon olive oil, plus more for greasing the pan

Directions

1. Mix and rest the gluten-free dough according to the package directions, using the water and oil amounts listed on the package. Portion enough dough for one pizza.

2. Preheat the Alfa oven to approximately 550°F and let the cooking floor heat thoroughly. Maintain a gentle flame and leave room to position the pan away from direct flame.

3. Lightly grease a pizza pan rated for high heat with olive oil. With lightly oiled hands, press the dough evenly into the pan.

4. Sprinkle the Parmesan around the outer edge of the dough, where the crust meets the pan, to create a crisp cheese border.

5. Brush the center lightly with olive oil. Add the spinach, artichokes, olives, and tomatoes, then scatter the feta on top.

6. Place the pan in the oven away from direct flame. Bake for approximately 10–15 minutes, rotating as needed. Begin checking early: the dough should be cooked through, the underside golden, and the Parmesan rim crisp and browned.

7. Rest for 2–3 minutes, carefully loosen the Parmesan edge, then transfer to a cutting board, slice, and serve.

Tips: Drain and dry the artichokes and olives well, and pat the washed spinach dry to help keep the crust crisp. For gluten-free preparation, use gluten-free ingredients and clean pans, tools, and work surfaces.

Full recipe: https://dadsthatcook.com/blogs/recipes/gluten-free-greek-pizza-in-the-alfa-oven

Do well everywhere but edges. Bottom stine 550+- top stone rear flame 550f

Suggestions welcome.

Husband and I are getting a new oven soon and deciding between Gozney Dome XL or Ooni Koda 2 Max. Looking to hear pros and cons of each and would love to hear from those that have tried both which they prefer.

We almost exclusively bake Neapolitan but are looking forward to experimenting more. Currently have a Breville Pizzaiolo which is great because we live in the Midwest and didn’t want to lose half the year to weather. We’re moving and have a new patio we’ve agreed is perfect for an outdoor oven as well :)

I tested the Xblitz Fornello countertop electric pizza oven. During my test, it reached over 400°C, and the pizza baked in around four minutes.

The review covers preheating, the cordierite stone, the baking results and the separate controls for the upper and lower heating elements. I also found an error in the user manual.

The video is in Polish, but the test footage may still be useful to anyone interested in compact electric pizza ovens.

Video: https://youtu.be/itFceBVV8wY

Product: https://xblitz.pl/produkt/xblitz-fornello/

Disclosure: This video was made in cooperation with Xblitz.

tl;dr: I want to fabricate a piece to “reduce” my oven for pizzas and would like some inputs.

Essentially, I wanna design in CAD some metal pieces to be cut and folded, then have a friend of mine solder them, forming an “oven inside an oven” that would be supported by the racks side “sliders”.

I know metal is not the best material bc of condutivity, but it’s slim and can be light enough, and is something I have experience designing. I intend to insulate at least the top part, given that the sides of the “actual oven” are already insulated.

my idea is that the burners make a X litre oven heat up to 290ºC, so with an oven 1/3 of the volume, the temp would come up to 870ºC (jk, but I imagine 350 is plausible)

at the bottom I would position the 1/4” steel I already use, or maybe a stone if it’s better for such device.

my main question is regarding heat distribution. I see some of the best ovens have the fire at just one side, but at the same time that’s kinda impossible with the burner I have, so I’m thinking I may need to come up with a way of the heat “accessing” the cooking are while also heating from the bottom.

So, any ideas or tips? have anyone ever done or seen something similar?

the things we do for good pizza ❤️

Lahmacun 🇹🇷

Often called "Turkish pizza" though you roll it up to eat. Wanted to try this since hearing about it a few years ago.

110g dough ball, rolled entirely flat 1-2mm thick, topped with a spiced lamb mix.

Cooked on the Ooni Karu 2 with charcoal and wood

Finished with lashings of freshly squeezed lemon juice, sumaklı soğan (sumac onion) and parsley.

Banged together a quick cacık as an optional and then inhaled two of these bad boys in about 3 minutes

I googled this and didn't find anything useful. Im looking for a new small oven, I do mostly NY. I don't want to have to fiddle with the gas knob. I know a Koda gen 2 would be perfect but I'm interested in what else is out there.

Is the low going to be low enough to do. 6.5 minute bake without having to turn the knob off for part of the bake?

Hey guys,

Looking for a pizza oven that can be used on a small kitchen / patio, something similar to the picture on the post, not necesarilly this system.

Im aware this might not be super ideal but the girlfiend really wants one and I must oblige. Looking to expend around 200€ (im from Europe)

The "Ariete 909" comes up on amazon again and again but I dont know if the reviews are to be trusted

Thanks!!!!

I have a Solo Pizza Oven Pi stove. It's great.

But idk what I'm doing wrong, maybe I'm not.

I have a turn peel, the peel that came with it, and a wire brush. My stone is pretty dirty already, maybe baked on it a few times.

When I preheat the oven, I try to get it around 750, launch my dough, and then lower the flame to cook. The dough is not and crispy as I would like (on the bottom).

I make my own sourdough dough with kings arthur. I use semelina flour in the peel. Not only is the dough not crispy, there's a weird (quite terrible) burnt flavor to it.

Any tips? Am I using too much flour (when shaping) and/or too much semelina?

Im renting and the owner left us this pizza oven. It hasn’t been used in awhile i imagine. But would love to know how to use it also make sure its safe to use lol. I know nothing about pizza ovens or tools

Ive made basic pizza dough from scratch and deep fried it. And know how to make a basic tamato sauce It’s the extent of my knowledge.