If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
ozarkcdn
Just saw this for $199 at Sam’s club. Has anyone tried it?
Alsippi86
You get what you pay for
sankykid
Save for a Gozney Roccbox!
hyperactiveme1
Definately buy if that’s your price range. These things are very simply designed and local grocery store version is great at what it does too.
xordis
These small ovens are a great starter if you aren’t sure if you are serious about pizza making.
They do a reasonable job, but can be touchy in that they will burn the back quickly and leave the front uncooked.
It’s a balance between waiting for the back to get cooked without burning, then getting the pizza back onto the peel and rotating it 180 degrees and cooking the other side.
Same applies to most of the small 12″ ovens.
Yes you can get a peel in there and rotate it, but it’s very hard, and because of the temp drop from the back to front, quite often the front is still dough and won’t like being moved.
Ok_Bedroom_9802
Just return it if you don’t like it, you have 90 days at Sams.
7 Comments
Hello /u/ozarkcdn!
It appears that you are asking a question. Did you already check the [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/) in our Wiki?
If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).
You also can check the [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png) to Neapolitan Pizza as well as our [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary).
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
Just saw this for $199 at Sam’s club. Has anyone tried it?
You get what you pay for
Save for a Gozney Roccbox!
Definately buy if that’s your price range. These things are very simply designed and local grocery store version is great at what it does too.
These small ovens are a great starter if you aren’t sure if you are serious about pizza making.
They do a reasonable job, but can be touchy in that they will burn the back quickly and leave the front uncooked.
It’s a balance between waiting for the back to get cooked without burning, then getting the pizza back onto the peel and rotating it 180 degrees and cooking the other side.
Same applies to most of the small 12″ ovens.
Yes you can get a peel in there and rotate it, but it’s very hard, and because of the temp drop from the back to front, quite often the front is still dough and won’t like being moved.
Just return it if you don’t like it, you have 90 days at Sams.