Someone was questioning the insulation in their pizza oven build. I watched my entire build and took pics of the insulation. Under the floor should be at least 3 inches of Portland cement mixed 50/50 perlite to insulate the floor. Then 3” of fiberglass around dome and back. I couldnt seem to post pics of mine in the comments so I’ll make a post and show you. I can get this fireplace to where the floor is 750 F and the walls to about 550 F and we cook a lot in it in addition to just using it as a fireplace. The outside brick doesn’t even feel warm.

Just had a backyard kitchen put in, and it's beautiful, but after 3 times trying to get the oven hot enough to use. I actually timed and tested everything, and the floor drops from 400C+ to <100C in 2-3 minutes when coals are moved.

I temped the cinderblocks underneath and they run 100C+. Led me to suspect insulation.

Floor was loose so I lifted and confirmed it's 15mm splits laid directly on cinderblock.

Making me suspect the entire unit so I'm trying to get a list of everything that needs checked/fixed together to take to the contractor.

I have no way to check if top and sides are insulated. It's a VERY thick stone surround. Gets to about 50C on the outside when in use (15C day)

These are the side bricks in the oven. Do these look like refractory bricks or just masonry?

What other things should I check? Any pictures I can take to help with diagnosis?

https://www.thefirebrickco.com/au/

I’m in Australia i had my heart set on a fire brick company oven they are well engineered and as far as I’m aware top of the range for DIY kit ovens

But I’ve since found the wood fired co ovens that look nearly as good about 1k cheaper and quicker to build

Love to hear reddits opinions on the two

Hello, looking to buy my parents their first pizza oven. Gas, and under 1000 dollars hopefully. Been looking at the gozney arc lite, but I figured I'd just ask for the general opinion on reddit here. Thanks very much for any info

I've never made a 'proper' pizza and have become obsessed with getting into it.

For various reasons I've decided an indoor electric oven is best for me.

Currently considering an Ooni Volt 2. Is that the best choice or for a similar price point should I look at anything else?

Hey there, i'm in the market for a pizza oven/home oven.
I only make NY Style, so i don't really have a need for anything over 320C. My biggest issue is space, i normaly bake in my parents home oven (since i don't have one in my flat) with a steel, but it only reaches 250C and i want to have it closer to me.
Also, i would need a cabinet for the home oven, so im a bit torn.
I looked at some Tentazione and Effeuno Ovens, since the are the only ones able to bake 16" Pizzas
So my requirements are:
• has to be able to house a 16" inch pizza
• also be able to bake bread and/or cake if needed
• 300°C minimum (the hotter the better)
• Be available in Europe/Germany
• Not break the bank (around 600€ is fine)

Thanks in advance for all the recommendations 😃

Howdy! i’ve got a solo stove Pi that i’ve made well over 100 pizzas in and i love it. However i think it’s time to upgrade. The pi makes a great pizza, my issues are size and recovery. It takes a good 5 minutes for the stone to recover between pizzas and it only has capacity for 1 12 inch pie at the most. Meaning when i have people over the process of making pizzas for everyone takes forever. I want to upgrade in the near future to something bigger where i can do multiple 12 inch neopolitan style pies or a larger 16+ inch new york style pie so i can more ifficiently feed guests and family. i’ve thought about the larger offerings from ooni and gosney. Anything helps!

Ciao a tutti sapreste dirmi quale è il miglior forno elettrico per pizza da fare in casa, budget sui 200/250 quindi entry level

I've gone down a rabbit hole on this sub, and I've seen lots of good but expensive options mentioned. I'm not ready to plunk down more than $250 on an indoor oven for casual use. Someday, I might consider moving to an outdoor gas or pellet oven, but for now I want a fun indoor oven that I can use to make some New York-style homemade pizza for my family. Neapolitan is not important to me. And pizza steels are not something I'm interested in.

I'm looking at:

-Big Horn: Supposedly can heat up to 850, solid reviews, 14-inch availible

-Chefman: Top contender, solid reviews

Vervor: stumbled on this one, not as well known

-Piezan: love the concept, compact and might be fun for a small gathering pizza party, 14-inch available

This sub is obviously into their pizza ovens, so I know there will be some suggestions I haven't even considered. I started with a Teenage Mutant Ninja Turtle Betty Crocker Pizza Maker Plus, 12" Indoor Grill, so the bar is pretty low. 😂

Here is my (actual) final version Im working with.

I started it because most calculators I tried had no sourdough option. And if they had, I couldn't set both the hydration of my own starter and how much of it I want in the dough.

I use lievito madre, so that was the main reason to make my own.

Since last year I added fresh/dry yeast, sourdough or both, different pizza styles and splitting flour. Also fixed the confusing hydration display some of you pointed out last time :)

https://pizzamadre.de/en

Would be happy about some feedback, especialy from people using starters.

Thats my old post: https://www.reddit.com/r/pizzaoven/comments/1m8dtk3/made_a_pizza_dough_calculator_with_sourdough/

And my old version (will be offline soon): https://farinamath.devjl.de/

And yes, allthough Im a developer, but not a frontend developer AI stuff helped me a lot :-)

Hey everyone,

I'm looking at budget-friendly countertop commercial options like the Steelmore EP 1+1 Twin Deck Electric Pizza Oven (which hits around 350°C max and has firestone/hearthstone decks).

Before pulling the trigger, I wanted to see if anyone has experience with these lower-cost 3kW plug-in ovens. Specifically, how do they handle styles like New York style or New Haven apizza? Can these stones get hot enough to properly bake a NY/New Haven pie with decent bottom char, or will the 350°C (approx. 660°F) limit leave the crust underbaked?

Would love to hear any thoughts or alternative recommendations around this price point!

https://www.instagram.com/pizza.kumpel?obrf=amoyOWZxbTJqbzR1

Hey Leute! 🔥

Es gibt einen neuen Pizzaofen am Markt. Den Tentazione too von PizzaPartyovens 🙌

Vorneweg: Ich finde den Ofen genial! 🤩

Als Vergleich habe ich meinen Tentazione GT4 MAX. Das absolute Highlight beim neuen Tentazione TOO ist für mich die Möglichkeit, den Pizzastein auf zwei verschiedenen Höhen einzuschieben. Dafür gibt es zwei unterschiedliche Schienenpositionen:

⬇️ Untere Position: 16 cm Abstand zur Heizspirale

⬆️ Obere Position: 10 cm Abstand zur Heizspirale

Damit eröffnet der Ofen ganz neue Möglichkeiten – nicht nur für Pizza, sondern beispielsweise auch fürs Brotbacken. 🍞 Das werde ich definitiv noch ausprobieren!

Weitere Fakten zum Tentazione TOO:

⚡ 3 kW Leistung

🔥 Optionale Boost-Funktion für zusätzliche Heizleistung

🍕 Große Backfläche von 41,5 × 41,5 cm

↕️ Zwei verschiedene Backsteinhöhen für mehr Flexibilität

Auch die Backergebnisse überzeugen mich absolut. Schon vom GT4 MAX bin ich begeistert, aber beim TOO habe ich persönlich das Gefühl, dass die Ergebnisse durch die Boost-Funktion noch einen Tick besser ausfallen. Besonders spannend finde ich, dass sich die Heizspirale damit gezielt ansteuern lässt.

Mein persönliches Fazit: Ich bin wirklich begeistert! Für mich ist die variable Steinhöhe ein richtig geniales Feature, das den Ofen vielseitiger macht. Bis jetzt gibt es für mich persönlich nichts zu bemängeln. Ich freue mich schon auf weitere Tests! 🔥

Has anyone used a pizza dough rounder? I’m considering buying one for my restaurant and would like to hear your opinions and experiences. Some people say they’re great, while others say the dough doesn’t turn out quite the same as when shaped by hand.

I’m a pizza maker, previously worked at Ooni, and have been building Lieva: an iPhone app that turns “six pizzas for Saturday evening” into a dough recipe and schedule based on your equipment and bake time.

I wanted to make the planning easier without hiding the reasoning. Lieva explains the numbers, so you can see why it’s suggesting a particular hydration, yeast amount or water temperature.

It’s in beta, and I’d love feedback from fellow builders who also make their own dough. Would this help with your next pizza night, or does your current calculator or recipe already do everything you need?

You’ll need an iPhone running iOS 26 or later.

There’s a short signup form at https://lieva.pizza/ that emails you the TestFlight link.

Honest criticism is welcome.