Paging Bonfirewillburn!

In addition to the kitchen remodel on the previous thread, we are adding a backyard patio to the house (among many other things). So far I am planning for a built-in gas grill and some sort of live fire cooking contraption (Santa Maria?). But why I really want is an outdoor pizza oven. Nothing too big, just enough for one pizza at a time is fine for us...but what brand do I go for?

Forno Nardona? Seems pricy
Bread Stone ovens out of Dallas? Pricy as well.
Pizza Party? Not as bad on the budget
Others?

Any thoughts, serious and smart ass, are appreciated.

Edit: to be clear, this is for a wood fired oven. Not gas. I'm a purist.

I did a lot of research on this topic and worked at a pizza joint for several years.

I came to this conclusion, you need to make a lot of pizza for it to be worth a big investment especially if you are going wood fired. My suggestion is unless you are going to make pizza once a week or host big parties alot just get a BGE or knock off, you get the same temp control and heat up to 900 or so. Plus is versatile enough to do alot of things. For the money you'd spend on a Nardona you could go to Naples instead and take a class.

If you aren't going wood fired, I'd say look at something like the ooni. Get a portable one and you can take it to your tailgate or a friends place.

I thought long and hard about it when we built as well. Ultimately I think it's one of those things that seem better in your mind unless you are absolutely obsessed with pizza and making perfect pies. Williams Sonoma has a gas fired oven I've been bouncing around the idea of buying, but, will probably just stick with the BGE and my Pizza Steel

I have a neighbor that has one. He uses jarred sauce and dough sold in bags at the store. His pizza isn't very good despite the wood fired oven.

I think the Santa Maria oven is a really cool idea. Are you thinking about putting in a Flat Top at all? My Blackstone Griddle has far and away become my most frequently used outdoor cooking device followed by the BGE. Blaze makes a nicer one that can be built in.

https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html
One of these should work for you.

Built a few. I like the forno bravo casa 2g for backyard builds.

With that being said, I would highly recommend going with an XL or even the redesigned XXL big green egg. It's the best wood fired oven, grill, smoker on the market and here's the key - you'll actually use it! Easy to use and much more versatile.

We are in Houston if you want to chat.

Creekstoneoutdoors dot com

Keeper of The Spirits said:

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For the money you'd spend on a Nardona you could go to Naples instead and take a class.

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Why not do both???

I appreciate the thoughts so far. To clear one thing up, this would be a wood fired oven, not gas. Also, I just sold my XL BGE and got a new table grill and smoker so I'm really not interested in getting another egg. I want to be authentic as I can be here, thus the wood (and yes I'll probably take a class, maybe not in Naples, but maybe somewhere closer, like Pizzaros). The house remodel is ridiculously expensive and I realize I won't use the oven every week, so I don't want to go balls deep on it. I want something nice, but not crazy nice.

I think I'd use the space for something more utilitarian. Unless you're going to use it as an outdoor oven to cooks pans of lasagna, roast vegetables, or roast a bunch of chickens, it seems like something that you'll spend a bunch of money on and hardly use.

I have the Roccbox - it works really well and is light enough (and has a carry case/strap) to take anywhere. For a "don't use often" device I think the portability is really nice compared to a built-in. Only downside is a built-in has more of a wow factor.

I'll have a fireplace, a gas grill, and some sort of live fire cooking area. I actually don't "need" anything else in the space, this is something I "want" in the space. I think I'll start a new thread on outdoor kitchen ideas, as I want to dive into what Fido was asking, as well.

But for this thread, while I appreciate the ideas, I'm not interested in being talked out of the oven, I'm interested in product suggestions. I'll eventually make up my own mind whether it's worth it to me or not.

Roger That said:

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I have the Roccbox - it works really well and is light enough (and has a carry case/strap) to take anywhere. For a "don't use often" device I think the portability is really nice compared to a built-in. Only downside is a built-in has more of a wow factor.

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Thanks. That's one of my other questions, a portable table top style oven or built in? I plan on being in this house for 10-15 years but if I have to move, I'd want to take it with me!

I wouldn't take it as much as people trying to talk you out of it as much as we're saying really think it through.

How often do you currently make homemade pizza? Do you have your dough down to a science, pizza sauce perfected, and pizza making technique down cold? What's your passion level for pizza?

A built in is a sizable investment. If you haven't checked all those boxes I just mentioned, something like the Roccbox may be a wiser decision.

FWIW, I make great pies in my oven, on my BGE, and even on the Blackstone. Yes the wood burning ovens have a cool factor I don't have, but, that's why I brought up my neighbor in the previous post. If you can't make great pizza already without the oven, the oven won't magically change anything.

Good luck! Sounds like you're going to have a stellar outdoor kitchen regardless of what direction you take

Please don't get me wrong, I appreciate all replies. I've just thought it thru many times, and yes, I know the impracticality of these. That's why I didn't get one at my old house when I built a patio there. But it's been on my mind for 8 years. And with a major renovation, I may be able to swing it. Would I use it weekly? Nah. But a few times a month? Sure. I'm not even 100% on it now, as it would be one of the first things to go if we cut back from being over budget (wine cellar gets priority).

But man, I love a good pizza...

Having cooked on both an Egg and a wood fired pizza oven, I would not be able to tell the difference in the final product. Beside the heat the other keys to great pizza are good dough, great sauce and quality ingredients. Dough being number one for me. I don't use mine more because the dough is a lot of effort for a week night and I like to let it rest for 24 hours.

If you just want at $6,000 cockpiece then by all means, but get the Vesuvio from Forno Bravo.



https://www.fornobravo.com/pizza-oven-selection-wizard/residential-modular-or-assembled/assembled/

I'll just put that little guy in the new kitchen.

FIDO*98* said:

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I think the Santa Maria oven is a really cool idea. Are you thinking about putting in a Flat Top at all? My Blackstone Griddle has far and away become my most frequently used outdoor cooking device followed by the BGE. Blaze makes a nicer one that can be built in.

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I'll just reply here...

I have briefly thought about a flat top but I'll also have a ~30" gas grill out there so I figure I can put a griddle in it to save space.

For the fire grill, I'm thinking either Santa Maria like this...



Or switch it up a little to something like this...



But I'm open to other cool/functional designs!

I've had a Forno Bravo 70 for several years. It's a stand alone oven. Happy to answer any questions about it. Overall I've been happy with it. Easily can get hot enough to cook 1 Neapolitan ie at a time.

An example of a DIY pizza oven on the cheap. Not pretty, but an interesting concept.

Sorry BSD, haven't been on in a while, if you still need help, shoot me an email.