I'm looking to get a pizza oven but I'm not really sure which one to go withI'll probably go with gas only, I can't be bothered with wood but what are the best bang for your buck options?The ooni koda seems solid but wondering if there is anything else I should consider?Also what would the process be like for making pizzas for 15+ people?I'd presumably make the dough a day or two before but what am I doing during the 1-2 hours of cooking all the pizzas?Do I need the dough to proof at room temperature?
>>21569887Basically you need to think about how big of a pie you want to make. I have a combo oven (pizza, griddle, grill), and it only does like 13" - but that is perfect personal pizza size. If you want to do party sized pizza, might be easier and cheaper to DIY yourself a pizza oven. They are pretty simple, just some concrete or brick and mortar, tons of videos on making em. But those are going to be wood fired. Preheat takes forever, but once you are cooking, shit goes fast, so you can churn out like 15 pies total if you want to let everyone have "fun" making their own, which is half of the draw of these things. Cold proof will be better - more flavor. And easier for party setup. Grill stones are the cheapest option (if you already have a grill to put them on). Next is knock off combos like ninja and cuisinart. Then you have ooni.
>>21569962>13 inches>personal pizza
>>21569887>ooni kodalol, not with that name. You should build a brick thing from scratch. Seems like a cool project. You have a lot of questions. No one here will answer them. >>21569891No one would want to. That man killed himself like the bitch he was 80 years ago. We respect and celebrate the Jewish people now. If you don't you're some kind of irrationally hate-filled monster bigot schizo. This is not /pol/, so we do not tolerate your hatred here.
>>21569887450F - 13 minutes550F - 11 minutesA regular oven would do 8 pizzas in 2 hours easy, if you can figure out the timing on 2 or even 3 in the oven at once it would be even stupider to buy a meme oven.
>>21569887>anything else I should consider?You cannot use Oonis and similar pizza ovens for 15+ people.Every pizza sucks the heat right out of the pizza stone into the crust, it takes some recovery time before you can throw the next pizza in. Its cumulative if you try to hammer out pizzas and you will quickly get bad pizzas on a cold stone, or it will take so long in between its not really a fun process anymore.To cook that many pizzas, you need a large oven with a huge, thick cooking surface which you can preheat and throw 4 pizzas in at once.I have used an ooni, and a few knock offs. They work good and are fun. They also suck when you want to cook more than 2 maybe 3 pizzas.
>>21569965>2 orders of fried king prawns>foie gras>beer, rum, pina coladas
Yooo, I did A LOT of research in to this very topic a few years ago and after doing some comparisons the OONI koda gas option is the one I would have gone with as well. I ended up not getting one because I was stuck in an appartment without a garden or balcony.You really just take out all the dough let it get to room temperature and stretch and put toppings right before cooking. IDK about the other anon saying they lose heat fast but these ovens get way hotter than most commerial ones so you can cook a pie in like 2 minutes ok so it loses some heat then it takes 3 minutes wow big deal.
>>21569887>>21570288Oonis deck is thin, when multiple pizzas in a row are cooked on it it cools down quickly. They are simply not designed for manying a parties worth of pizzas back to back. I have this with the biscotto stone floor:https://www.pizzapartyshop.com/en/portable-gas-fired-pizza-ovens-ardore-spacesaving/outdoor-gas-pizza-oven-pizza-party-emozione-copper.html#/1-choose_the_cooking_floor-refractoryIts deck is 2in thick and made of clay, I have made 20 pizzas in a row two at a time with no problems.
>>21569887Pizza needs serious heat to cook properly. 90 seconds is the standard, I doubt you’ll get that with gas.
>>21569887In regards to making the pizza you can do cold or room temp ferments, the difference is minimal. You can use yeast and make a poolish, use yeast alone, or use sourdough starter for leavening. I use either idy or sourdough starter and usually a room temp ferment with a total rise time, including final balling, of 36h. If you're doing cold you ball it after pulling it out of the fridge and let it do it's final proof at room temp to come up to temp and rise as a ball. Then you stretch the ball out on a floured surface, top it, put it onto a lightly floured peel and do the final stretch on the peel before tossing it into the oven.Make sure that you can move the pizza around on the peel before you put it into the oven by shaking it around a bit and it it easily moves you likely won't fuck up putting it into the oven. If you get good at stretching or have someone helping you make them you can have another pizza ready to go on the big launching peel and take the pizza that's in the oven out with the turning peel by the time it's cooked.For Neapolitan pizza a deck temp of 805 to 920 or so is fine generally depending on dough hydration too and an oven temp of nearly a thousand.
>>21569968Israel is a state founded by literal terrorists and it's first few national leaders bombed innocent civilians to pressure British diplomats. I wonder what 110 will be.
>>21570466It gets up to 500 C° bruh. way hotter than 90% of commercial ovens for a fraction of the price. These ovens were really popular a few years ago when Neapolitan pies were all the rage. I'm actually considering buying one or 2 to try my hand at doing a delivery only WFH Uber Eats pizza restaurant.Also OP should watch Vito Iacopelli.
>>21570481>110 will be110 was Guatemala
