Yeah, I learned it quickly - I do it like this now: preheat to maximum, then when I shove in the pizza, I lower the temperature to 400 until it's done - this avoids the smoke and the burned crust / ingredients. And yes, I turn it half-way, at least once.

No, I didn't get the 17'' in the end, kept the 13'', because I don't have a lot of room at home. But I hear from others it's just a bit easier with the 17'' because you have more maneuvering space and the difference is worth it.

Za 330€ ili manje na Amazonu mi se čini dobra cijena. Ooni Volt je 900€. Zadovoljan sam, dobra je, praktična, brzo se zagrije, može se koristit i unutra (treba samo smanjit sa 450 na 400 kad se ubaci pica, da ne zagori i ne dimi). :)

I use this recipe: kzbin.info/www/bejne/fV7NgaKIhKx7fac and yes, I do have a gas Ooni Koda 16, too. Results are very similar, I actually prefer the practicality of electric - no need to carry around gas. Few small issues I have with the Cozze: the door could be fixed on a hinge so I don't have to look for a place to place the door while I'm putting pizzas in and out. Also the door could be see-through, and I miss a light inside, so I don't have to open it and take out to check progress. Other than that, I love it. I believe Ooni Volt solves all these little issues, but it costs 3x more, so it's not worth it. Cozze all the way!

@@loverich thanks for replying, it sounds great. Then I'll buy the 17". BTW I'm sorry I didn't see your comment until now.

Može: kzbin.info/www/bejne/fV7NgaKIhKx7fac

How do you find the bottom of the pizza? Is it soft when cooking under 90 seconds? Some people say a refractory stone will either burn the bottom of the pizza or make it hard/crunchy (not in line with neapolitan style) above 400°...

​@@vispinetthe bottom is just fine. I heat the oven to 450°C, put the pizza in, lower the temp to 400°C, in 90 seconds the pizza is done and the bottom is just right

ok zoomer

I sense sarcasm :)