![[eBay Plus] Arrosto Portable Gas Pizza Oven $314.10 + $9.95 Delivery (Free Click & Collect) @ Barbecues Galore eBay](https://files.ozbargain.com.au/n/17/735817.jpg?h=2c846138)
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This I seems like a good dupe of the Ooni Koda 12, which is still too expensive for my liking (even when on sale).
[eBay Plus] Arrosto Portable Gas Pizza Oven $314.10 + $9.95 Delivery (Free Click & Collect) @ Barbecues Galore eBay
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Honestly, the ooni 12 is fine. The size of the pizzas is more than enough for person and you get through them quickly enough. Share them as you go. Have found that as you scale them up even in the 12 they are just that much more harder to cook right without burning them.
Great price, was waiting for a drop!
Absolutely recommend this, been using the frozen dough balls from costco $10 for a 6 pack works a treat
I bought one as second to my ooni 12 and regret it, I don't know what's different about the ooni, but it's much better and worth the extra $200 imo.
Interesting - in usability / feel, or in actual results (the pizza it produces)?
It doesn't cook evenly, the ooni has hotspots but the cheaper knock offs are much hotter abs much colder simultaneously so it's very cumbersome to cook evenly or avoid burning.
It's possible to achieve the same results but not without much frustration.
I've made a few thousand pizzas in my now 2 ooni 12's over a few years. I can pump out up to 40 pizzas with 2 of them for parties in a couple of hours.
I prefer having two as the stone needs time to reheat after the pizza has been removed.
I've actually been paid to cook for people at parties, a kind of catering service and I use the ooni's, people say they'd pay $20 for them, they cost me about two bucks depending on toppings. I use a 72 hour rise dough, fresh yeast, Caputo 00 etc.
I've also had a couple of wood ovens and they're better again, bigger so you can have two going at once, hold heat better, more consistent, better taste etc. They are so expensive to build and heat though and they obviously aren't portable, hence the switch to Ooni's.
The Gozney's are great too, a friend has one, just as good as the ooni, perhaps slightly better but also slightly more expensive.
If cooking that many pizzas at once, I would have bought the roccbox, not Koda 12, stone thickness 19 vs 10, better insulation, so quicker recovery and flame shape is more advanced. Having said that, I am very happy with my Koda 16 as bigger size oven is more forgiving in pizza and more versatile.
@huntabargain: I found the 16 too hot, the dimensions a little too big for what is still a single pizza oven but the space inside was good if you want pizza larger than 12"
I also should have said I've made the rotating stone modification so I don't have to turn the pizza while it's cooking. Highly recommend the mod.
@[Deactivated]: If you made the turning stone mod, then don't understand your comment about the Arrosto? wouldn't that solve the issues you raised?
Did you get the motor operated rotating stone or made home made manual operated one? perhaps if you can post a pic..
I found the Koda 16 is much easier to cook pizza as its further away from the flame as well as I cook butterflied whole chicken and can fit large cast iron pan inside to cook other meals.
Can you give some more details?? I have a Ooni 12 in a box and deciding if I return and buy either a Hizo G14 or this Arrosto.
How many pizzas have you done in both your Ooni and the Arrosto?
What's the comparison heat up time?
Pros/cons?Still weighing up before I decide which to settle on.
Hizo G14 or this Arrosto
I looked at the Hizo as well, and it’s nice that it’s a little bigger but I don’t live in Melbourne so it would be a pain if any issues arise and needed to return it. Plus the control dial at the front…was worried it might be hot putting your hand near it when you go to turn it down/off.
I had the Arrosto for 3 month and managed to eventually make some amazing pizzas. It was long learning curve with dough making, launching pizza of peel, rotating, heat management so don't burn edges close to flame, have crunchy base , tried pizza screen, baking paper, direct on stone, pizza stretching. I sold the oven and bought Koda 16 and as it is bigger size, I find it much easier to cook pizzas and more. Cooking pizza is easier as its not that close to the flame.
Reg heating time, The Arrosto took about 15-20 min to reach mid 400c stone temp. If you use aftermarket door will speed up heat time even further.
This Hizo 14" gas oven for $299 seem very good value on paper, The video or specs does not show any info about the stone size/thickness, and the shape of flame burner, also looks a bit low clearance internally.
Could you elaborate? I've been interested in the cheaper ovens (Hizo 14/Arrosto/etc) but would pay more if the quality difference is there.
Could someone please help me understand the hype, keen to understand why I would use something like this rather than the air fryer or oven?
I can’t make restaurant quality pizza in my oven, can’t get the temps high enough. Plus these cook them in 90 seconds or so, vs 10 mins in the oven.
Oven maxes out around 280-300
Air fryer 200
These things easily hit 450-500They cook on the stone in around a minute or so with the radiant heat.
I wonder the exact same thing when this topic comes up and funny enough I just did pizzas in the oven tonight just as I often have for many years now, amazing as always.
The big problem I have with pizza oven reviews is that I've never seen someone with years of experience making them in a normal oven write a review on these ovens and frankly that's the only opinion that matters because the real question is "is the increase in quality from normal oven to this worth $300-$500?"
If you know what you are doing you can make pizzas in a normal oven that are better than over 90% of restaurants so thats not really a valid argument to me
If you honestly don't know, then save your money and stick with home oven or air fryer to cook the frozen pizza.
It's such a pain to get the pizza in and out of this, due to the recessed lip at the front. I find i damage the pizza or almost burn my hands trying to rotate it.
Edit: Actually looking at the pics I might have a different model. Ignore
It looks very similar to the Coles 12 inch that was on special long ago. It's not perfect, but it performs pretty well.
I use a pizza peel to partially cover the entry, and added insulation at the bottom of the stone.
This allows it to heat up faster, and have the stone area near the entry have a fighting chance get up to 350 - 400c in a reasonable 10 minutes.
Crispy pizza every time.
Still wants me yearning for a 16 inch.
yeah, really want a 16" generic gas version ……. 12" oven is a bit small as I'd need to cook another one while people eat first one ……with 16" oven the pizza will feed 2 over a beer and then make the next one …..