personally, I’ve had some great experiences with my Ooni/Uuni ovens over the past 6 years or so. It’s a great small business story too.
Currently on a Koda-16 which gets up to 900f in about 20 mins, yet is so well insulated - 45 minutes later there’s still snow sitting on top of it. A pizza usually takes about 90-120 seconds for me.
The thermal mass is important - the pizza stone at the bottom on this model is thicker than my last one, and while I could cook several pizzas, the ones in the middle took longer because I didn’t let the stone heat up again after the last pizza. Noticeable difference if there was no “rest time” between pizzas. Some friends have tried “metal pizza stones” which also retain heat really well (like 1/4” steel plate type of thing) apparently works well in hone ovens.
I use mine also to sear sous vide steaks. Works out fantastic.
Currently on a Koda-16 which gets up to 900f in about 20 mins, yet is so well insulated - 45 minutes later there’s still snow sitting on top of it. A pizza usually takes about 90-120 seconds for me.
The thermal mass is important - the pizza stone at the bottom on this model is thicker than my last one, and while I could cook several pizzas, the ones in the middle took longer because I didn’t let the stone heat up again after the last pizza. Noticeable difference if there was no “rest time” between pizzas. Some friends have tried “metal pizza stones” which also retain heat really well (like 1/4” steel plate type of thing) apparently works well in hone ovens.
I use mine also to sear sous vide steaks. Works out fantastic.