Lodge Cast Iron 14in Pizza Pan $79.08

OakAged wrote: ↑ To me, an extra $40 up front for something that's going to make a difference every time I cook a pizza (and clean and dry the pan if needed) for the rest of my life is well worth it, but that's just me.

ApeShmtCrazy wrote: ↑ Don't do what this guy did. He removed a part of his oven's locking mechanism and he put it on auto clean mode to reach temperatures above 800 degrees.



He used a steel sheet and it burned the bottom of the pizza.

soupman wrote: ↑ brick/stone is the traditional surface in wood-fired ovens. a lot of pizza makers use steel. there's a good thread on how to source and install a36 steel into a home oven at the pizza making forums.

i would say that the cast iron pans here are not what i'd go for because of the lips they have. it will make sliding the pizza on much more difficult. the transfer ought to be done really quickly, and anything that might slow or complicate that is going to lead to heat loss. my oven doesn't go above 500, so every second counts even if the baking surface is hot, you don't want to have a crispy crust and underdone top.

a common workaround is to have 2 steels. one on the bottom of the oven where you start the pizza and one on top near the broiler to finish.

anyway - happy pizza making!

bumbaclot411 wrote: ↑ I have the original ooni Koda (12 inch pizzas) but I'd go for the bigger Koda 16 (16 inch pizzas). Neither has the ability to convert to wood pellets but I think it would be a huge hassle anyway. In the end the heat is the biggest factor and both can go to 900F+ Pm me if you want my personal experience with this thing. It's pretty awesome

soupman wrote: ↑ Here

I don't know that it's cheaper. Mine was $80 a few years ago in GVA. You can get smaller sizes cut, but I'm not sure the savings are that great. If you don't cook pizza that much something you can take out of the oven easily is probably a better option.

Genblue wrote: ↑ Maybe consider the Uuni Pro that has both wood and gas options.

From my research, the wood at little flavour to the pizza when it's only in the oven for 1.5 to 2 minutes.

Koda 16 or the Pro would be my choice, if I could find one used.

MELPOMENE wrote: ↑ I considered ooni, and bought a roccbox last month b/c build quality. No regrets.
Before this, I had a 3/8" baking steel that I considered inadequate after making ~20 pizzas.

Genblue wrote: ↑ How do you find the size of the Roccbox?
I think that you can only make 12" pies.
It looks like a nice unit and has both wood and propane options, I think.

ApeShmtCrazy wrote: ↑ Don't do what this guy did. He removed a part of his oven's locking mechanism and he put it on auto clean mode to reach temperatures above 800 degrees.



He used a steel sheet and it burned the bottom of the pizza.