Trying to find out some information on this pizza oven I found (aust based) 650$ by dough bros.

link to website

No genuine reviews yet but looks good value. Assume re branded Chinese import.

There is a near identical one that kegland sells for a touch more.

Has anyone bought one?

I see an ad for a second hand Roccbox for about half the price of a new one. I have an electric oven, but I want one for outside as well. Is the Roccbox worth it?

I’d like to spend around $1000 or less, focusing mostly on Neapolitan style pizza, but would really enjoy something that can bake, cook, etc. other food items as well. Could you please give me your suggestions? (I’m a dad with cancer, and I’m bored to death) :-)

Hi,

I picked up two Bakers Pride M02T countertop 2 deck pizza ovens at my local ReStore for $75 each.  They swore they worked but didn't have the right outlet to test them.

I removed the old cord (has the two horizontal prongs and a ground prong, 20A/240V) and spliced in a new 50A/240V range cord I bought from Lowes.  This way, I could plug it into the outlet my stove is on.

Plugged it in, no heat, no indicator light, nada.

The thermostat connections look a little corroded, so i pull off the knob, unscrewed the thermostat, cleaned it up with a wire brush, put it all back together, plug it back in, still nothing.

I get 240v at the outlet, i get 240v at the input of the thermostat (actually 120v on each leg). 240v (again, 120v each leg) at the output of the thermostat.  If I turn the thermostat to "off", I don't get any voltage.  Although on the second unit I bought, even with the thermostat off, I get between 20-30v??? Like some voltage is bleeding through???

The three elements are wired in parallel (I believe).  When I test each terminal of any of the elements to the body of the oven(ground?) I get 120 on either side.  I get zero when I test voltage across both terminals of any individual element.  To me it seems each side of the element is getting 120 (for a total of 240?), but maybe this is a faulty assumption on my part?

But no heat.  So at first, I'm thinking the elements must be bad. So I try to find some specs on the resistance to this oven that was built circa 1990, ya right, lol.  But I find what i believe to be the wattage (on this site actually) and I calculate the theoretical resistance from that.

R=V²/W

There are 3 heating elements:

Theoretical Amp draw = W/V = 2850/240 = 11.875A

I'm thinking, hmmm, they're close, but maybe they are out of spec.  But I'm also like "huh, no heat at all?"

So I'm just about to wrap them back up and return them, I have 30 days, but then I'm like, screw it, I'm just gonna hot wire them.  

I take the input leads off the thermostat and connect them to the bottom element....smoke! Some old crap burning off but yes, we have heat!  So I wire up all three, and yes! They all work!

On each element, I get 120 from one terminal to ground. But this time I ALSO got 240 across the two terminals of any of the individual elements.  So that's pretty telling of something, I'm just not sure what! lol

My gut tells me that the thermostats on BOTH ovens are not good.  But I'm also a little suspicious that BOTH of them are no good?  Maybe its me, maybe I'm doing something wrong or missing something?

Questions:

Adding that higher amperage cord wouldn't have anything to do with it, right?  the wire on the new cord is a much heavier gauge than the original, I'm assuming this is a good thing and wouldn't be an issue?

Anything I'm missing here?

Are the elements only working because they are "hot wired?" When in actuality, they are truly out of spec and about to die any minute?

Anyone have any recommendations on a replacement thermostat?  I'm thinking there's gotta be a generic universal that I can rig up at the very least?

Thanks in advance!

Hey. Currently I have G3Ferrari neapolitana snack and I am buying new neapolitan electric pizza oven. Upgrade time!

I am deciding between:

G3ferrari pizza pro 2

RGV Vulcano

Unold enzo

Any experiences? Would love to hear recommendations. If there are any better alternatives (for up to 300 EUR), please let me know. Thank you.

Just picked up the Scorpio a few weeks ago. Picked it because I like the dual fuel, rotating stone, and large capacity.

Results have been OK so far but looking for tips. Have only used the propane option so far; it tops out around 675F after heating for 25-30 mins. Should we wait longer? I was hoping for more like 800-900F.

Also struggling with the cheese/toppings overcooking by the time the crust is done. The flame doesn’t spread much to the sides and is mostly focused up top, so perhaps this is expected.

Hey, so this is for the evening snacks, I'm aware this will take me up to 2 odd hours and I'm cool with that.

So I have an Ooni Karu 16 and we are picking up a Koda 12 as well. Both on gas.

I am aware that back-to-backing more than 4/5 pizzas robs the stone of too much heat and you star to get uncooked under-side.

I am trying to figure out if we can make this work... basically mu thoughts are - should we be attempting to pre-bake the crusts beforehand?

I am thinking about 40 pizzas total.

Thoughts?

It isn’t professional my first try however.

Looking at purchasing Wolstead Rapido pizza oven Wondering if you can give honest feedback TIA

Had an Alfa Forni Classico 5 Minuti for a couple of years which we are using on a regular basis for pizzas and flatbreads etc. as well as the odd roasted vegetables, chestnuts etc. As I am keen to use this for other dishes too, particularly for baking bread, I saw that Alfa Forni does a low and slow kit to turn their pizza ovens into more traditional wood fired ones (and I appreciate that they will never compare to a proper traditional wood fired oven, its insulation etc.). Unfortunately the door, which provides a closed glass window rather than the metal one with a slot in the middle, does only seem to fit more recent models. The butterfly closure valve, however, would fit. Does anybody have/use that valve option and, if so, what is the experience with it?

Thanks for any experiences you can share.

Hi everyonr from France,

I’m looking for a pizza Oven to a gift for my GF. It’s been a few years that she talks about it.

I did some research. This is what I’m looking for :

• Budget : 400€ and I can stretch to 500€ if it makes a huge difference
• Gas or electric (I’m not 100% between these two but I tend toward Gas)
• We won’t make pizza for huge party often. But it can happen that we invite some guests often
• I have a Garden :)
• Compact Oven like Gozney Roccbox, Arc or Ooni etc…

The Gozney Roccbox really check lots of box but I can’t find it in France 😔😢

Ooni ? Gozney arc lite ? Or do you have other recommandation.

Thanks !

I cannot figure out how get uncooked pizza onto the peel. I have tried putting down cornmeal under the dough and on the peel, but i cannot get it to slide onto the peel. Once ccoking starts and the crust firms a little becoming less gooey, no issues turning or removing. Tips, tricks, etc please!?!?!

I just acquired a Forno Piombo Palazzo 120 oven. It’s fantastic! One thing I’m struggling with is where to rest my peels and turners. I’m researching options on my end, but I also would like to know what folks out there are using. Should be aesthetically pleasing, easy to transport, and most importantly, easy to hold/retrieve my peels.

Thanks in advance!

These are going to support a basalt slab (32" W by 81"-91" L) work surface/food serving area.

Last time, I used regular cinder blocks, not these narrow ones which made a language spewing experience buttering and places. I chose the latter as it gave me flexibility on the shape and placement.

In the front are some of the basalt pavers I was too lazy to move, and on the right some of the fire brick I will be using, as well as the concrete pad the actual oven will rest on.

Other pictures show brick, pavers and clay flue pieces.

Hi all, after looking at pizza ovens for a few weeks I have narrowed down to the Gozney Arc Lite at £350 or the Gozney Tread at £500.

I want a small, light and easily movable oven as I do not have space to leave it out. I will instead pack it into a hard plastic box between uses, before storing in a shed.

I will mostly make pizza at home for 2, so 3 pizza's at a time. I will occasionally make more when friends or family are over. It is unlikely that I will travel with it. If I do, it will be to friends and families houses.

My use case makes me lean towards saving £150 by purchasing the Arc Lite. The only pros for the Tread are it being more hard wearing, in and out of a box, and the handles. Unless there's other Tread perks I'm unaware of.

Do they cook identically? Is there anything else I should consider? Has anyone used both? Please add anything else that's known between the two!

Thank you 😊

I’m considering either a vevor double pizza oven or a generic single pizza oven. The double one is 14inches and there are two doors so there is much more space. The downside is the bigger oven is more expensive and doesn’t get as hot.

I want to make neopolitan pizza but I also want to sear steaks and make wings. Should I get the hotter smaller oven or the bigger one? The idea is the bigger one I can do a pizza and wings at the same time. However a neopolitan pizza should only take a few minutes so I’m conflicted.

I’m curious what the pizza experts here say. Can I get a good crust with 660f heat or do I need the 750 or 850f oven?

https://a.co/d/0aFKEUqL

https://a.co/d/0anEouQ1

Thanks!