The relative conductivity and heat capacity of different materials can mean that two different surfaces at the exact same temperature can produce wildly different results in the base of a pizza, while different air currents and the relative emissivity of the top of a pizza oven can produce different results in the top of a pizza, even with the same temperature as measured on a thermometer. Temperature: The temperature of the base and of the air in the dome above is generally a good indicator of how rapidly a pizza can cook, though it's not a perfect measure and should be taken with a grain of salt.You'd think that being that guy who always has pizza to give away would make you really popular with the neighbors, but I've had people turn down free pizza after I'd offered it to them too many times. There were days when I cooked over two dozen pizzas, and tasted at least a bite of each one. I've always contended that pizza is the one food I could never get sick of, and if you've been following my Instagram feed, you'll know that I've recently been putting that claim to the test. For a more detailed comparison of Ooni ovens, head here.
#FIRESIDE PIZZA MOVED MT UPDATE#
We will be re-testing pizza ovens and will update this article. We have replaced the product links with the Ooni Karu, which has a similar design, and updated the price below and added some information on the Karu, but have otherwise left the original text for the Ooni 3.
This review was originally written for the Ooni 3, which is no longer available.
Uuni rebranded as Ooni, and the model we tested has been replaced by newer ones. Since this review was originally published, Blackstone has discontinued its pizza oven (which was one of our top picks).
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