I’ve been making pizzas at home in a regular electric oven that tops out around 500°F. I’m using a pizza steel and usually preheat for a long time, sometimes with the broiler involved. Overall I’m pretty happy with the results, but I’m curious how much of a jump I’d actually see from something like an Ooni.
For people who made the jump from a 500°F home oven to an Ooni or similar outdoor oven:
How big was the improvement really?
Was it night and day, or more like a fun upgrade but not necessary?
Would you recommend gas, wood/multi fuel, or electric?
Right now I’m looking at Ooni options, but I’m not sure if something like the Koda 16/Koda 2 Pro is the move, or if I should keep optimizing my home oven setup first.
Any advice from people who have been through this upgrade path would be appreciated.
by Individual-Echo2224
7 Comments
Ooni is more for Neapolitan pizza though.
I am for ny style I wonder if its better to buy a better oven for higher temp or get a halo versa
You won’t get better pizza, you will get different pizza.
Unless you’re going for a neapolitan it’s not worth it imo. I have a Koda 16 and much prefer my home oven and steel.
The question is “what style of pizza do you prefer?”
If you want neopolitan, yep, you will probably get a subjectively better product with a much hotter oven. If you like american style pizza (NY, Detroit, etc) – your home oven and a steel will do just fine.
I have an oven that can go 550F with a steel in it that can get to ~565-75F reliably. I find that for my style of pizza, 495F set on the oven is honestly plenty.
How long do you preheat and any recipes you recommend? The pizzas look really good
Been looking at the koda 2 max with rotating stone.
To everyone saying Ooni or something of the like is meant for Neapolitan – but can’t you dial it in to a temp like 600°?
At that point it’s really marginal but if there is more to get out of home pizza making, it might be worth that marginal difference to someone.