Suuuuuper super crispy. Probably too crispy honestly, I made it like a cracker almost lol, but it means the oven is pretty capable of getting it to that point.

I currently own a pizzeria that opened up with a conveyor I want to introduce ny style pies cooked in a deck oven. What is a good deck oven at that price gas or electric is fine

My parents bought this pizza oven, carawela pronto, a few years back but I keep having the problem that it does not stays hot long enough to bake several pizza's. The first 2-3 are good/okay but then it the pizzas take longer or will not be baked enough.

At the start i make a good fire that burns for at least an hour if not more. Then i push everything to the back and set a fench in there. Make my pizza's and cook them. If the fire dies down I add more wood and try to have a active flame everytime i cook a pizza. But after 2-3 it looses too much heat

So how to propperly fire this pizza oven up, or is this a shitty oven in general?

Hey wondering if anyone has insight on this. I'm looking at the Revo tilt but unsure whether to go for the 7.5 version over the 5. Atm I batch make dough 1kg at a time and the most I've done is 4kg flour, 32 pizzas, that's pretty rare though. Any thoughts?

Absolutely love my pizza oven but converting to gas would make it much more convenient. It doesn't look like there is any access pre installed so would require drilling and running a line in.

I've just purchased my first pizza oven (Gozney Arc Lite) and now looking at peels.

I've read post that say you need wooden to launch to prevent sticking, and a metal one to turn and retrieve the pizza.

Metal, perforated metal or wood. Which is best and why?

Source

New guy here. Can I get some good dough recipes & instructions. I like thinner crust but not too thin

Looking for feedback and overall just if things seem way off. I used a spreadsheet forever but with AI I tried this site.

https://vincentjhall.github.io/doughwrite/

Thanks in advance!

I need to get a pizza oven but am torn between the Koda Pro 2 and the Gozney Arc XL. I plan on making mostly NY style pies and the occasional Neopolitan. When I cook, it’s anywhere from 3-4 pies mostly, but when I throw parties it’s 6-10+ pies. I’ve already used Ooni and want to try something new, but the Koda Pro can handle 18” pies vs the Gozney 16”. Plus I feel like I’ll need the extra size pies considering the longer bake time. All signs point to Ooni but the Gozney has incredible reviews.

What would you recommend? Thanks in advance.

I’m thinking of buying an oven for baking pizza and sourdough bread. I wonder if the evolution line would make a big difference. It seems to allow more control over temperature and power plus it has a PID controller. However, it costs significantly more. Is it worth it?
What is your experience?

Thank you for your help!

Def a learning experience getting it fired up and running properly, but once I got it running it was on! Looking forward to dialing it in with more pies!

I’ve seen some people asking for measurements. 15” wide and 4” tall. Haven’t tried her yet. (Tape measure is only showing one side correctly)