As a New Jersey girl with Italian heritage, you could say I know a thing or two aboutpizza.
Now, homemade pizza has gotten a serious upgrade.
(*Ooni credits itself as introducingtheworld’sfirst portablewood-firedpizza ovenin 2012.)
Olivia Tarantino / Eat This, Not That!
The Ooni Koda 16 is larger, so it naturally takes longer to heat up.
Once the oven reaches around 800F, it’s time to cook!
I turn the flame down from its highest setting to a low-to-medium flame.
(L to R) Solo Stove Pi Prime, Gozney Roccbox, Ooni Koda 16Olivia Tarantino / Eat This, Not That!
I let the pizza sit for about 30 seconds and then start turning it.
That’s why I invested in aturning peel.
I found that the Roccbox was the best at maintaining a high ambient temperature while the flame was off.
Olivia Tarantino / Eat This, Not That!
Outside of the cooking experience, I love the Roccbox for its compact size and portability.
This oven runs on your choice of propane or natural gas, providing options for different users.
The Ooni Koda 16 boasts an extra-large cooking area, accommodating 16-inch pizzas.
Olivia Tarantino / Eat This, Not That!
Its innovative L-shaped flame design ensures even cooking with just one turn of the pizza.
While not absolutely essential, it’s very useful.
Ooni claims a 20-minute heat-up time, but I found it needed at least 30 minutes.
Olivia Tarantino / Eat This, Not That!
When I cooked a pie at 25 minutes, the crust wasn’t as crispy as I’d like.
The ample space on the stone floor allowed me to control the pie’s distance from the flame.
I slightly overcooked the first half but corrected on the second side.
Olivia Tarantino / Eat This, Not That!
Overall, I was pleased with the results.
The crust was nice, the cheese melted evenly, and the bubbles were perfectly crispy and not burnt.
I tried making a 16-inch pie but realized I only had a 12-inch peel.
Olivia Tarantino / Eat This, Not That!
Don’t try thisit was a mess.
This propane-fueled oven has a spacious cooking surface that can handle up to 12-inch pizzas.
Built of stainless steel, the Pi Prime is durable and excellent at retaining heat.
Olivia Tarantino / Eat This, Not That!
double-check the stones are touching so nothing falls through the crack onto the oven floor.
Heating was quick and easy, taking about 20 minutes to get to temperature.
This allows for more flexibility with the placement of your pie, which will make flame management easy.
Olivia Tarantino / Eat This, Not That!
Cooking the pie was a breeze.
All in all, I was incredibly impressed with the results of this portable pizza oven.
I would recommend every single one of them, but your purchase should be based on your intention.
Olivia Tarantino / Eat This, Not That!
If you want maximum control over your pizza cooking process, theGozney Roccboxis the model for you.
If you’re looking to make large pizzas to feed a family, theOoni Koda 16is a backyard staple.
Its large opening fits pizzas up to 16 inches but also provides flexible cooking space for smaller pies.
