The ones I have seen out there are Roccbox and Ooni.and then looks like some are gas/propane only, pellet and then wood burning.

What is everyone's opinion on these and best route to go for ease of use as well as quality of the pizza?

this one isn't cheap but looks awesome.

https://www.breville.com/us/en/products/ovens/bpz820.html

Kamado Joe

Bo Darville said:

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Kamado Joe

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a great answer, as well.

One more vote for a Kamado. I like the Grill Dome best, but, you'll be just as happy with a Joe, BGE, or Primo. Way more versatile than a dedicated pizza oven and you can always add a Pizza Porta to give it more of a Pizza Oven feel

Another good option.


https://kalamazoogourmet.com/products/Countertop-Artisan-Fire-Pizza-Oven-(1)

I already have a Kamodo..is it worth it for the DoJoe accessory or just get the pizza plate for like $75?

I can make really good pizza in my normal home oven at 500 with a 1/2" steel plate as a cooking surface.

Go to a metal store, buy 2 pieces of 1/2" thick steel plate/bar in whatever width you can fit in there (1/2 depth of oven minus a little for the door to clear) and the length equal to width of your oven. Using 1 single large piece of metal would be cost prohibitive and too heavy to move in and out. I cleaned mine up slightly with a grinder then put some cooking oil on it to season it and keep it from rusting

Preheat for at least 30 minutes. Use a wood peel to slide the pizza right onto the metal. In my oven a pizza cooks in about 6.5 minutes.

Sure beats a dedicated appliance unless you're cooking pizza REALLY often.

The Silverback said:

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I already have a Kamodo..is it worth it for the DoJoe accessory or just get the pizza plate for like $75?

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you can get by just fine with the later....just be deliberate every time you open the dome. otherwise, you'll end up like the end of Raiders of the Lost Ark.

javajaws said:

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I can make really good pizza in my normal home oven at 500 with a 1/2" steel plate as a cooking surface.

Go to a metal store, buy 2 pieces of 1/2" thick steel plate/bar in whatever width you can fit in there (1/2 depth of oven minus a little for the door to clear) and the length equal to width of your oven. Using 1 single large piece of metal would be cost prohibitive and too heavy to move in and out. I cleaned mine up slightly with a grinder then put some cooking oil on it to season it and keep it from rusting

Preheat for at least 30 minutes. Use a wood peel to slide the pizza right onto the metal. In my oven a pizza cooks in about 6.5 minutes.

Sure beats a dedicated appliance unless you're cooking pizza REALLY often.

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This.

Unless you're making pizza 2-3 times a week, I don't think the expense of a Ooni or Roccbox is worth it.

There is something to be said for being able to produce an amazing pizza from a regular home oven that only hits 525 or 550.

brother-in-law has an Ooni, and it has been great according to him. Making pizza is his thing, so he uses it multiple times a week.

I have a roccbox - it's a little pricey but works great. It's nice to use it at home, but portable enough to take it wherever. Pizzas cook in less than 2 minutes so it can be a fun thing when having people over to make a lot of different kinds and share. To me, hosting just a few of those makes it worthwhile.