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Trailmaster Pizza Oven (Gas) $130 (Free VIP Membership Required) Delivered / in-Store / Bonus $5 Voucher with C&C @ Spotlight

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Trailmaster Pizza Oven (Gas) $130 (Free VIP Membership Required) Delivered / in-Store / Bonus $5 Voucher with C&C @ Spotlight
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Lac17 on 26/02/2024 - 07:09 spotlightstores.com (6838 clicks)
Last edited 28/02/2024 - 07:11 by 2 other users

This pizza oven has just been reduced a further $50 for Spotlight Vip members and is now $150 (reg price $400).

You can get it for $130 with this $20 off coupon
RFHBU567

And apparently (read comments) get a further $5 off with click n collect.

Else it's FREE SHIPPING

It's free to become a spotlight VIP member (just need to provide your pH and postcode to sign up).

Dimensions for the pizza stone are not on the website, but judging by the size of it (boxed, in store) it looked big enough for a 12in pizza.

It has no reviews - I would be interested to hear how it compares to the Bunnings Jumbuck Portable / Ooni knock off.

IF ANYONE HAS ONE ALREADY - CAN YOU PLEASE POST PICS OF YOUR PIZZAS? (The jumbuck portable one from Bunnings looks like it nails neopolitan pizzas every time…. Does the spotlight one? )

Home & Garden Instagrampost Oven Pizza Oven

Related Stores

Spotlight Australia
Spotlight Australia

closed Comments

    • pizzaguy on 27/02/2024 - 15:44
      +2

      But cheaper.

    • huntabargain on 27/02/2024 - 17:46

      Not approved to be sold/used in Aust.

  • Mulga Bill on 27/02/2024 - 17:15
    +4

    Got mine today - cranked it up full then turned down to low as I put pizza in, rotated pizza a few times over a minute or so and pizza done!

    Gas flame is across the back but turned up full flames licks over the ceiling which shows me it can get ALOT hotter than my stand up gas pizza oven that just has a ring of small flames at the bottom. No temp gauge so I will get one of those temperature guns at some stage.

    Only has 3 legs but thought description said 4? but that does not bother me, and had to Swap n Go a gas bottle to get the new connector.

    Originally my only criticism was there did not seem to be a "hard" minimum setting…I turned it off a few times trying to turn it down to low - but just realised I was actually turning it past high towards off (almost) but flame died right down so looked like it was a low setting…well cooked pizza great anyway and if I turned it to the actual minimum it would have cooked even faster!

    Overall I am very happy with it and has made my stand up 2 tier gas pizza oven obsolete - cooks much faster in the Trailmaster Pizza Oven and to perfection!

    • Mulga Bill on 27/02/2024 - 19:09
      +2

      Added a review with pics to spotlight page if it ever updates on there, very happy.

      • mangobango on 27/02/2024 - 19:59

        Awesome, thanks for posting this! Never used one of these things before so taking a lot of notes from the comments here for when mine arrives haha.

        Spotlight site hasn't updated yet but keen to see the photos once it has.

      • ac17 on 28/02/2024 - 07:08
        +2

        On you for writing a review. I definitely recommend trying to make a dough recepie like described by others in the comments (Vito Lacopelli youtube channel is a great resource for beginners).

        With a decent dough recepie, if this oven is any good, it should allow you to make neopolitan-style pizzas that PUFF up at the crusts while remaining full of air bubbles. Ie 'soft and crunchy'.

        Good luck on your pizza journey!

    • TEER3X on 24/03/2024 - 20:06

      Do you turn it towards the correct low now (not past high) when putting pizza in?

      I stuffed up all of my pizzas mainly because i had it cranked up to low (instead of high) while waiting for it to heat up (without realising of course).

      That coupled with the fact I have a smaller than optimal pizza peel, and could get the pizzas to slide off as easier as I thought they would.

      Will give it another go next weekend.

      • Mulga Bill on 25/03/2024 - 10:05

        I still experiment with "my low setting hack" and actual low…I have ordered a temp gun now to check temp before putting pizza in which will avoid your mistake…I also visually check the flames during the whole process to make sure I am not going to burn the verandah down or for the flame to go out and blow the verandah up!

        I use a lot of flour under my pizza to make sure it does not stick to the peel.

  • TEER3X on 27/02/2024 - 18:25
    +9

    Got mine today, had to hide it from the Mrs. Will make a pizza first then let her know I bought another bbq.

  • Gman2444 on 27/02/2024 - 20:15

    Cooked my first ever pizza in a pizza oven with home made dough. What did I learn? Yes, I should have read the tips as posted here. By my third pizza I was throwing that much flour on my peel to assist sliding it off that the burnt flour flavour from the previous pizza continued onto the following pizza. Needless to say the top was fantastic but the crust tasted burnt.

    • Kammi on 28/02/2024 - 19:27

      Yeah the dough is the kicker haha, try semolina as others have posted above.

      I def jiggle the pizza on the peel to make sure it's not stuck even in the slightest

  • 9hundred on 28/02/2024 - 00:34
    +1

    I need to buy a peel, a temp gun, and a marble bench to hand stretch the neopizza.

  • Voi on 28/02/2024 - 01:44

    Any recommendations for the pizza peel? What's the best size?

    • pizzaguy on 28/02/2024 - 11:29
      +1

      Width of the stone - 14" in this case - for launching, so you comfortably utilise the space.

      Smaller round peel for spinning it.

      For illustration, but hard to find it cheaper:
      https://www.kegland.com.au/products/14-inch-perforated-pizza…
      https://www.kegland.com.au/products/8-inch-perforated-pizza-…

    • huntabargain on 28/02/2024 - 12:45

      12” I presume you read my comment earlier with a link for pizza set for $30 from Amazon.

      • how2pro on 06/03/2024 - 01:30

        Showing $39.88 now?

    • Kammi on 28/02/2024 - 19:30

      Maybe it's just me but i find a perforated peel annoying and hard to learn with, would a non perforated peel be easier to use?

      E.g. it tears at a hole because the base has no flour because there's a hole in the peel so it sticks when you launch haha

      • huntabargain on 28/02/2024 - 21:50

        You have to assemble pizza quick in no more than 2 min to reduce sticking to peel n use semolina, wooden peel slightly easier to launch but advantage of perforated peel that it reduce excess semolina/flour so no burned flavour. It takes time to practice and master pizza making. Stick to 60% hydration, as higher hydration difficult to handle n launch.

      • pizzaguy on 29/02/2024 - 13:40

        I use a perforrated peel and I'd say it would be impossible to launch on it without extra flour at the bottom. My dough is ~70% hydration, which is harder to hadle, but no issues using a perforated peel and semolina.

    • TEER3X on 24/03/2024 - 20:09

      Did you figure this out? Not sure if I need to buy a 12 or 14

      • Voi on 24/03/2024 - 20:31
        +1

        Yeah, got 14 but it's a bit tight, so I got a 12 now too
        13 would be best

  • Gman2444 on 28/02/2024 - 09:38

    Anaconda have a pizza peel called Maverick. $34.99 for members. It worked well.

  • 9hundred on 29/02/2024 - 02:05

    where are the pics huhhhhhh?…………………………….. of the pizzas cooked in this particular oven…………….jamonaaahhhhhh!!!!!!…………………..

  • apu on 29/02/2024 - 11:19

    Just opened my box - no time to cook until the weekend but wanted to see if the stone was ok in case I needed to return it. Bubble/pillow wrap around the stone is impressive and would be difficult to break in shipping.

    I haven't used bottled gas in a while and have an old POL swap and go tank at home. Is Bunnings still the cheapest in Melbourne to swap for a new tank/gas bottle with the LCC27 fitting?

    • mangobango on 29/02/2024 - 21:39

      For swapping, from my searches Bunnings is cheapest, but for a refilled barbecues galore looks to be really cheap.

      $74.95 initially for an empty 9kg tank, then each refill is only $22.95, just need to make a free account to get that price

      • crazyperpman on 03/03/2024 - 11:55

        You dont have to purchase from bbq galore, you can refill any bottle, you just need to join to get member price.

        I can say my tank lasts much longer when I get refill from bbq Galore compared to swap from Bunnings, so much so I am convinced the swap ones are about 75% full at most.

  • Guinan on 01/03/2024 - 15:50

    Anyone figured out if the Ooni-clone cases/covers will fit this?
    Otherwise might have to get my tape measure out….
    First pizza session coming up this weekend.

    • mangobango on 02/03/2024 - 12:47
      +2

      Just measured mine and this one should fit, just ordered it now https://www.aliexpress.com/item/1005005381790971.html?

      The size of the trail master is ever so slightly smaller than these dimensions so it's fine.

      • crazyperpman on 06/03/2024 - 14:07

        Curious to see how you go wiht this, I want one also but not sure if the legs will align with the cover correctly.

        • mangobango on 06/03/2024 - 16:13
          +1

          I'll report back once it arrives but it should be fine. The third image on the listing shows it's just opened underneath with elastic, so doesn't really matter too much where the legs are exactly.

  • ictsol on 01/03/2024 - 23:07
    +9

    Bought this as a second pizza oven, my other one is an Ooni Koda 12. Used it for the first time tonight next to my Ooni due to cooking lots of pizzas.

    They look near identical from afar with the following differences:

    Trailmaster vs Ooni Koda 12
    - Very similar look and feel
    - Dimensions are similar too (+/- 2cm) but feet are further apart in depth on the trailmaster
    - Side temp knob vs back temp knob. I prefer the side temp knob location on the trailmaster.
    - Knob doesn’t stop at 90 degrees when adjusting temp so you can accidentally turn it off
    - Stone is 35.5wx30.5d vs 33.5x33.5cm
    - both ovens can reach a stone temp of 400c
    - pizzas cooked identically
    - runs slightly hotter on the outside/underneath than Ooni
    - feels a tiny bit cheaper but not $300+ cheaper

    It feels like the Ooni might last a bit longer and will have spare parts in the future, but for a quarter of the price this works identical to the Ooni Koda 12. Definitely worth the $130.00.

    • demod on 02/03/2024 - 00:57

      I think you've convinced me. Why two ovens though? It's the time to reset too long with one?

      I'll be a two oven guy too, but one is a useless pellet piece of 💩

    • maverickjohn on 04/03/2024 - 21:15

      This post also helped me decide to buy one, so thanks for your help

  • Rosace on 02/03/2024 - 18:54

    Someone new left a 1 star review for the Trailmaster on Spotlight's website but it seems like an inexperienced user.

    • maverickjohn on 02/03/2024 - 19:07

      Lol he definitely didn't wait til it heated up properly.

    • huntabargain on 02/03/2024 - 19:16

      haha, just read the review, if any Melbourian here they can approach Phil and get his new oven for free.

      • ac17 on 02/03/2024 - 22:07

        Wow. That was a terrible review. Must be from someone who thinks it's supposed an outdoor version of a regular home oven! (15-20min cooks VS a 60 sec pizza cook requiring a pizza-specific utensil to turn it every 20-30sec)

    • SlackBladder on 03/03/2024 - 20:32
      +6

      I have countered tonight - I cooked 7 beautiful Napolitana Pizzas on Saturday in 60-90 secs and 1 meat-lovers - all perfect - all dough balls were 225g with Vito Iacopelli Next-Level-Pizza-Dough recipe which I have used for years. I will cook again next weekend and this time take photos and revert here and on Spotlight! As per the box spiel - heated up in 15-20mins to 500 deg (I kept it in a sheltered corner of the deck) and turned it low - then each Pizza was cooked in 90 secs max, with maybe 3 mins in between while making next Pizza, which helped the box recover as per instructions! This Pizza oven rocks!!!

      • HappyPants on 04/03/2024 - 12:20

        Thanks for the review!

      • maverickjohn on 04/03/2024 - 21:14

        I bought one because of this comment. Thanks

      • SlackBladder on 11/03/2024 - 14:45
        +8

        Hi All,

        Pics and video as promised and I will post to spotlight - see google link below.

        Second week in a row, albeit home late so 8pm Pizza cook 😆, 8 perfect 250g Vito Iacopelli balls/12" pizzas (… but I do 63% hydration for Oz climate). Again as you can see in first video, easy 15-min 500 deg warmup and in the second video, 60-90 secs live cook/rise. Best value Pizzza oven ever! $130 + $5 ClickNColect for my daughter to spend on yarn/knitting.

        NOTE: I set the knob so the flames are just licking behind the front edge and never have to turn it down. Also I make my next base/pizza in about 3 mins, which allows this badboy to heat-recover in between each cook.

        https://drive.google.com/drive/folders/1-hOC7ZMGQgnSUiud8afy…

        • demod on 11/03/2024 - 16:36

          awesome.. thanks for the video's! I was on the fence. Was going to order last week, but the better half was not convinced after my last pellet pizza oven. I've got my normal oven pizza's with home made dough pretty nice. This should take me to the next level.

        • maverickjohn on 11/03/2024 - 17:11

          I'm cooking some tonight as well hahaha good video
          I tried his recipe but my dough mix is way too sticky so not sure what the problem is trouble shoot

          • maverickjohn on 11/03/2024 - 20:12

            @maverickjohn: Ugh sticky dough is the worst.. I followed Vito's recipe to the t and it was a disaster. But not the next level one.. the one for an indoor cooked pizza. He missed the step where you have to raise it for another 24 he's after the Poolish and the dough is mixed together.. was a bit of a nightmare lol. Pizza turned out ok but wouldn't come off the peel despite flouring the peel. It still was quite tasty. Just annoying https://files.ozbargain.com.au/upload/70816/111045/pxl_20240…

            • huntabargain on 12/03/2024 - 00:10

              @maverickjohn: For beginner or even intermediate person, do not do Vito recipe, it would be nightmare for you. Start with simple one like Ooni classic 60% hydration. And you must turn flame to lowest before you launch.

            • SlackBladder on 14/03/2024 - 14:04
              +1

              @maverickjohn: Hi @maverickjohn, @huntabargain & @TEER3X,

              I just add more flour post the poolish stage (yes his recipe doesn't match his video) to get it to the consistency I want. I agree, his Typo-00 flour + Italian Water + Italian climate makes a different sticky goo in Australia! The video / pics I posted above are from a 63% hydration which made the dough so much more dry and easier to work with, but I was nervous until the final dough ball rest of 2 hours LOL - it came out beaut however. BUT I will maybe take that to 67% and try next. But these are 2 mixes I have tried with Vito's method and they both work fabulous each time:

              I always want 7 x 250g doughs so:

              70% hydration

              1750g total (7 x 250g - I ignore 5g honey + 5g yeast)
              300g flour + 300ml water + 5g honey + 5g yeast (Poolish)
              750g flour + 400ml water + extra flour if sticky (next day final)

              63% hydration

              (based of this article recently: https://www.smh.com.au/goodfood/tips-and-advice/i-thought-i-…)

              1750g total (7 x 250g - I ignore 5g honey + 5g yeast)
              300g flour + 300ml water + 5g honey + 5g yeast (Poolish)
              774g flour + 376ml water (next day final)

              Hope that helps.

              • huntabargain on 14/03/2024 - 15:07
                +1

                @SlackBladder: I use PizzApp and activate the Poolish option, just enter No of balls, weight of each ball, your poolish %, salt %, oil % if any, fermentation temp and duration and the app gives you all you need. I believe and many other professional do think that the amount of yeast in Vito is some how not correct and his pre-fermentation of the poolish in the fridge (CT) is rather not good idea, if you checked PizzApp and read the Glossary you would get better understanding of the Poolish method. You could also do the Biga recipe, just need stronger flour with W350.

                • SlackBladder on 15/03/2024 - 13:17

                  @huntabargain: Okay thanks @huntabargain - I have been using Vito's for so long, a change can be a good thing, but has never failed me yet … with extra flour LOL!

                • maverickjohn on 23/03/2024 - 21:37

                  @huntabargain: https://files.ozbargain.com.au/upload/70816/111353/screensho…

                  I'm going to try and prepare this recipe.. but why is yeast so little. I was just going to use the whole 7g sachet… is there a risk with putting more yeast?

                  • huntabargain on 23/03/2024 - 22:02
                    +1

                    @maverickjohn: In setting activate CT, enter 24/48hr and leave in fridge for at least 24/48 hrs, change your RT time from 1 hr to 4-5hr, reduce poolish leav. from 24hr to ~10hr (poolish should be done in RT and not in fridge (CT). Vito use lot more yeast as he choose to place the poolish in fridge rather than room temp. Read Glossary to understand a bit more.
                    The con of Vito that you need to use all balls when you make big batch, but with this poolish from PizzApp, the balls can last in fridge few days without over proofing. I would do fewer balls to try, if use plenty of yeast it will over proofing easier, but with less yeast, if not ready yet, just leave a bit longer at RT before cooking.

                    • maverickjohn on 23/03/2024 - 22:03

                      @huntabargain: Lol rt was meant to be 24 hrs as well. How odd.
                      But I will try your guidance on this one as a base. I still want the base to be airy rather than dough but will see how this works out.
                      Also we are all having neapolitan pizza on good Friday and Easter Saturday. No meat so making a massive batch for the extended fam.
                      https://files.ozbargain.com.au/upload/70816/111360/screensho… I still allowed fridge a little less to allow total dough leaven time as 24 hrs 20 fridge 4 RT, the Poolish will be 10 hours at room

                      • huntabargain on 23/03/2024 - 22:28

                        @maverickjohn: Looks ok, should be airy enough, you could try this recipe for couple of balls to experiment before Easter, so might need to tweak slightly. I some time add pinch of bread improver for extra airy crust.

              • powerful9990 on 20/03/2024 - 23:41

                @SlackBladder: What brand flour and yesat do you use? Also sorry for this silly question, how the total is 1750 gm where you only take 300g + 750/774 gms flour?

        • TEER3X on 11/03/2024 - 18:31
          +1

          pizza looks good. i think i'll try the quick pizza dough (by vito) first dough.

          are you happy with that pizza peel? i'm in the market for one, and have been looking at the perforated ones.

          what about the table/stools setup. what's the plan going forward?

          • maverickjohn on 11/03/2024 - 18:34
            +1

            @TEER3X: Yesterday I bought I seemingly cheap table on eBay for $147 760mm x900mm but I think I got the last one . Https://www.ebay.com.au/itm/195266620341 But just have a look around. Leg from front to back is around 67cm
            Side to side I recommend at least 40cm

          • SlackBladder on 14/03/2024 - 14:11

            @TEER3X: Hi @TEER3X,

            After checking deals on Amazon with extras like slicer and spatula, I just went to a local caterer here in Melb and they gave me that 30cm peel for $25 total - was $29.90+GST - nice people who listened to my story of this pizza over purchase and said let us give you a discount LOL! I think 12" (30.5cm) is perfect for the Trailmaster as the widest opening is 34 cm and i mostly do 12" Pizza max!

            Here is the Peel - I don't like the idea of the perforated ones, which is to remove excess flour/semolina, BUT ONLY because I use and love the semolina finish on the pizza bottom - what excess LOL:

            https://www.nisbets.com.au/vogue-aluminium-pizza-peel-660mm/…

  • cartwheelz623 on 04/03/2024 - 23:36

    Stoked to join the OzPizza club 😎 cheers OP.

    Anyone by chance have a recommendation for an appropriate surface/trolley to place this on…? Am thinking a generic stainless steel one from Bunnings

    • Nom on 05/03/2024 - 00:15
      +1

      I just knocked up an open table frame from some old railway sleepers to match my barbecue height, very sturdy and very heavy (it's seriously bad juju if you can knock your pizza oven over). The gas bottle sits nicely between the legs.

    • werdplaya58 on 05/03/2024 - 06:52
      +1

      I bought a stainless steel bench. Took me awhile to find something that had the right depth to accommodate the pizza oven. Most were a standard depth of 61cm whereas the legs of the oven are a little over this. I ended up getting a bench from Brayco with 70cm depth to hold this and my weber q. It is quite solid and has an undershelf that can be used for the gas bottle too.

      • cartwheelz623 on 05/03/2024 - 19:04

        Cheers thank you both for the input - Brayco looks cool and the undershelf looks useful ! I’m not too handy myself so may have to go this route haha…

        • werdplaya58 on 05/03/2024 - 20:51
          +1

          Yeah the Brayco bench is decent build quality and local pick up was handy. I got the 430 type stainless steel top with the standard galvanised legs and undershelf. I think it's generally better if these aren't completely exposed to the elements snd have at least some partial cover to avoid rust in the longer term.

          • cartwheelz623 on 06/03/2024 - 11:02

            @werdplaya58: Good thinking - definitely worth investing in some covers for both the oven and table!
            Thanks for you help :)

  • ACM09 on 05/03/2024 - 13:19
    +1

    I bought this last week. Have done two cookups now with 8 pizzas each time. Seems to work well pizza. Pizza stone gets to 400⁰c not sure that it gets much hotter then that.

    I can't compare to any other pizza oven as I've not used one. Ive got a Kamado Joe which I've used before but the pizza oven is heaps better then the kamado.

    In my opinion it looks really nice and of good quality. No regrets buying the pizza oven.

    I've got photos and a video just can't work out how to share at the moment.

  • maverickjohn on 07/03/2024 - 20:14
    -2

    I just received this… It's so tiny.. is this how small the Ooni is as well.. it feels like a toy lol.. I'll use it next week

    • blky on 08/03/2024 - 07:41

      It aint the size but how you use it…

      I've made a couple pizzas now with this and its amazing to use, it does the job and for the price there is no comparison.

      It's definitely a great way to get into the pizza game and then after a year or so upgrade to one of the bigger boys like the ARC XL which is 8-9x the price.

      • maverickjohn on 08/03/2024 - 08:07

        I know lol i just didn't expect it. I actually love it. But based on how small and light it is. It was a surprise..
        I'm super keen and know it will do a great job. Just did not expect it to be that small and light.. I'm used to those super sized stones/concrete ovens we have one of those at my father's place.

  • [Deactivated] on 14/03/2024 - 17:35

    What is the long wire used for that comes included with this?

    Also, does the stone go in sideways? It seems like it does, but it barely fits and scrapes along the sides a little bit causing minor damage to the stone. Would like to know if I'm doing something wrong.

    Seems pretty good quality for the price. looking forward to using it.

    • President Bartlett on 19/03/2024 - 12:42

      Yeah, unsure about the long wire. I was hoping the answer would be here. There's nothing in instructions.

    • demod on 19/03/2024 - 14:00

      Mine turned up late last week. Was surprised that I hadn't heard about this wire. Also realised both my swap gas cylinders don't have the outside thread! Someone must have a clue what the wire is for!

    • demod on 19/03/2024 - 14:09
      +2

      The box says it includes pizza oven, MATCH HOLDER, regulator and hose, pizza stone.

      So a match holder even though it has a one touch gas ignition?

      • [Deactivated] on 19/03/2024 - 16:56

        Yes, I think that's what it's for. Do you have any issue inserting and/or removing the stone? I found it an incredibly tight fit.

        • demod on 19/03/2024 - 18:16
          +1

          Yes a little tight getting it in. If you put it the wrong way it will stick out the front a bit. When you put it the correct way it will fall into a little tray and sit fairly flush with the entrance.
          It seems you need to slide it in as low as possible so it doesn't catch.

      • pizzaguy on 20/03/2024 - 17:20
        +1

        So a match holder even though it has a one touch gas ignition?

        That's standard. For when the ignition doesn't work or stops working altogether, I guess.

      • Dr C on 27/03/2024 - 22:08
        +1

        In case the peizo doesn't work the match holder is a fall back. 🙂 I got one with the oven I bought from kegland and was scratching my head for a bit….

  • cartwheelz623 on 16/03/2024 - 12:09
    +3

    Wow thank you again OP- this has changed the whole game for pizza night in the household. Pardon the amateur skills but some photographs follow. Quality is top notch. Just wow. Crust cooked through nicely and gave that slightly “charred” restaurant taste akin to the fancier woodfired places!

    The little one really wanted to make a panzerotti (mini calzone) and we of course ended up with what looked like an Italian samosa 🤣 - but the crust cooked nicely all around and the mozzarella melted beaaaautifully. What a versatile little thing.

    Now to level up and learn all the pro level recipes posted on here 😎 .

    TLDR; If someone is contemplating buying this, please go get it - a brilliant investment especially at this price! We re no chefs but were able to cook brilliant pizzas on the first couple tries (following fellow Ozbargainer tips on here) so it’s only better from here on!

    Mmm pizza
    More pizza
    Even moooore
    Almost a Panzo
    It somewhat worked!

  • Wat Tambor on 20/03/2024 - 12:44
    +1

    Confirming that this is a good pizza oven. Previously used a friends Gozney Roccbox to churn out 40 pizzas over 2 separate trips, so have a 'good' benchmark for pizza oven performance.

    This oven performs very well, and for the cost is unbeatable. After 15 minutes of heating, the pizza cooks in around 1 minute. I'd say, however, that you might need to rotate the pizza 4 or so times to ensure more even cooking, while something like a premium Gozney seems to only need 1 spin as they probably fine tuned the thermals of the oven a bit more.

    Overall, unbeatable value for a pizza oven of this range.

    • pizzaguy on 20/03/2024 - 17:17

      From Gozney Roccbox listing:

      Patented baffle plat technology send the flame "reaching" for the open door, creating the perfect distance between the flame and the pizza.

      So that must have to do with even heat distribution and then not having to rotate as many times. Thanks for sharing.

  • B-Moose on 24/03/2024 - 14:43

    Comparing this vs the Bunnings jumbuck pizza oven, any thoughts?
    Jumbuck comes with the peel and has a built in temp gauge, is that genuinely useful?

  • crazyperpman on 26/03/2024 - 10:37

    Quick question

    Is there any issue with cookin on a tray?

    I know direct heat is best for Nepolitan pizzas but I like NY type pizzas with plenty of protein on them so dont mind waiting the extra minute or so for the pizza to cook.

    • huntabargain on 26/03/2024 - 11:22
      +1

      Give it a try and find out!!
      However NY require lower stone temp whem launching and you might end burning the top, its doable but require different technique, might meed to transfer pizza direct on stone halfway.

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