Which is the Best Gas Pizza Oven for 2024?

[@jcm9356]

I've been using an Ooni Koda 16 for about 4 years now and it is fantastic. I'm sure they all have their good points but the Koda 16 for me, brings space (to cook), ergonomics (knob on the side instead of the back) and cost all together.

[@TheBarbecueLab]

I like the Koda 16 as well. Since the Koda 2 was the new kid on the block, we used that model in this one, but the Koda 2 and the Karu 16 are also both very viable at this price point and side.

[@gchomuk]

I love my Arc XL. I might have gotten the Dome, but it weighs north of 125 lbs. The Arc XL is about 55 lbs. Even an old fart like me can manage that myself. Started with a Gozney Roccbox, but snapped up the Arc Xl right after it was released. I suspect it performs as well as the Dome, without some of the bells and whistles. I usually only make two, but if family comes by for pizza, I've done 6 back to back without a problem.

[@nicoleesten5128]

Pizza night is a family favorite. Can’t wait to get our own pizza oven. 😊 I love the idea of the everdure turn table too but I would love to know the longevity of it too. Love all the good laughs mixed in the videos showing off your fun personality. Really made me chuckle. 😅

[@TJ-tb3xm]

Yes, dough recipes, please!

[@GoettaBlitz]

I would love to see some pizza dough recipe videos!

[@colmcb]

Great video! I love the comparisons and yes, would love to see more dough videos/recipes!

[@rodrickmosley7868]

Solo Stove Pi Pizza is what I have and it works great 👍🏽it's a budget friendly Pizza Oven as well

[@davidgolden7524]

Great video. I would love to see a video on the kiln. Thank you

[@AlternativeThe]

yeah me too!

[@bobreichel]

Halo versa 16 is better than all of them.

[@javierpicard5532]

definetly leaning on the Koda2 max, we often have parties and many random dinners in the summer with our circle. there could easily be a few people then bam we have like 15 plus showing up being able to crank out pies would be epic. we have many bakers so i want to believe dough supply wouldnt be an issue once everyone knows there is an oven. next summer is gonna be awesome!

[@TheBarbecueLab]

@@javierpicard5532 I like how you think!

[@AndrewIanWeir]

More dough recipes please 👍

[@jpbanksnj]

Good video review, it's amazing how challenging some of those control placements are...

[@johnhill2550]

Great vidoe i have the koda 16 and gonzey dome s1 love them both

[@milian26]

The puff on the pizza crust in the Ooni was flat. The other pizza crusts looked lovely. Is that due to heat or some other factor?

[@Sackenstein]

Great video! Please make a Evedure video. Thanks. Who makes that pizza peel?

[@danwaligursky4258]

Looking for pizza oven while back, for the budget oven, Halo was my top pick, has some great features.

[@j.d.8160]

I love my Halo versa 16, I've made about 40 pizza's its fantastic easy to clean and at a great price.

[@acelyasamsan6960]

I understand the worry about what if the rotating mechanism breaks down over time, but the question is.. how easy it is for that turning mechanism to rotate when its not turned on? If its easy to rotate it without power, you can just poke it with a metal stick and rotate it manually. In this case even if breaks down down the road, it is still easier than the rest of the ovens. And by the looks of it cooks really well.

[@milian26]

Please use Caputo gluten free flour it puffs just like regular flour, and is by far supreme to any gluten free flour. I would love to see your recipes and how they turn out in these ovens! Great content!

[@augustinecabrera121]

Great video !!! BTW, I have an Alfa Moderno 2 and my knob does not get hot or warm... It's cool to the touch. I noticed that the knob opening for the Alfa One is wider and the knob goes thru the hole... Probably why it's getting hot. The Moderno 2 is different... the hole opening is much smaller and the knob sits outside... and probably why it's cool to the touch.

[@mechmat12345]

I have a Moderno Portable and the knob does not get hot. I wonder if his is defective....

[@augustinecabrera121]

@@mechmat12345 Looking at pics for the portable... the knob also seems to sit outside... and probably why yours does not get hot.

[@fratista]

I need the Kiln review

[@katym2879]

More cowbell! 😂 Love the pizza oven drum break. You should do a whole video of "music on grills"!🥁🛢️🪘

[@goocherrific]

My record is 67 in just over two hours but I had help and two blackstone patio ovens. I usually cook 6-8 depending on what neighbors want some.

[@TheBarbecueLab]

@@goocherrific wow, that’s impressive! Did you make the dough or use premade?

[@goocherrific]

@@TheBarbecueLab I make it! Sourdough

[@orbzero6130]

Any thoughts on propane usage with these 4 ovens? Did one use significantly more or less than the others?

[@adamhlj]

I just threw a pizza party on labor day and was able to make about 17 pizzas. I threw one away because I messed it up so bad, lol. But I made over 40 balls of dough, so that was fun. I'll be having pizza for a long time yet.

[@Mega_Matt8]

Yes to Kiln review, plz.

[@surfingonmars8979]

Once agai, BBQL has done a video on a device I am not gonna get, BUT…ya gotta watch it because they are just so damned good. They put the LAB in BBQ LAB!

[@rexbaeumler1392]

Have you considered a review on the Prokan Kano 4 in 1 pizza oven? It has a rotating stone and a door. You can set the temperature you want and the oven will maintain that temperature.

[@michaelmiller1109]

Yes, Dough recipe videos.

[@supermangomania]

First off, thank you for your excellent videos. They are concise and relevant, with a hint of humor = happy viewer here. I love the act of turning pizzas but I also know that I get distracted easily hahahaha and it's a small household here, just my d and I - so I do a lot on my own. I was actually leaning towards the Solo, distracted by the Gozney Arc, but am intrigued with the Everdure's semi circle flame placement, not so much the rotating table. So yes, would love to see your review on the Everdure, especially on the movable parts, although the pricing here in Europe is around the Gozney's Arc XL price range, even if that (turning table) departed, would it still be a great oven ? PS I was hoping to see at the end of this video, the results of all the pizzas back in one line. Kind regards,

[@supermangomania]

To add, why the Gozney is distracted ... love the rolling flames, when I bake in my home oven, I will end the bake with the grill function to get the cheese topping super melted and very lightly charred. And that is why I am still hovering with my decision on my initial choice for Solo (small household as mentioned). H E L P.

[@jamesgunn5358]

Have you tried the breeo pizza oven? It’s got me real intrigued. Especially with the launch of their new live fire grill. I’ve got an Ooni fyra 12 that I’ll definitely be keeping for camping trips.

[@TheBarbecueLab]

@@jamesgunn5358 interesting you should ask this… stay tuned for our next video!

[@acn684]

Dome vs arc xl vs koda 2 max as an outdoor do everything?

[@johnklapish6807]

Review the kiln, thanks

[@sxeshoe]

Id love to see a video on just ovens that are natural gas compatible.

[@ryanrodriguez70]

So which oven do you guys recommend? The title says which pizza oven is the best.

[@TheBarbecueLab]

It depends on your situation. That's where the final walkthrough of each oven is supposed to help you decide what's best for you. What's best for me may not be what's best for you, so it just depends on what features and abilities matter the most to you. Out of this group, I use the Ooni Koda 2 quite a bit simply because there's so much room inside the oven. I have a larger Alfa oven, so this one doesn't get used as much. If I didn't have a larger Alfa oven, I'd use this Alfa a bunch. The Everdure is super easy to use, but I don't need a rotating stone in my lineup. It's a nice feature, but I like wood fires in larger ovens. So, what's best for me isn't what's best for really anyone else. Just depends on what you want it to do for you.

[@efraimrojas1343]

It would be great if you could do a full review of the Everdure Kiln R series

[@Sasquatchi]

Where would the Karu 2 Pro land on this list?

[@VincenzoMariaAlaia]

Great video! Can you please make the Evedure video? Thanks.

[@cs83]

Something that I've noticed is a problem with the Kiln, the burner underneath the stone leads to hot and cold spots. You can notice this on the pizza that's pulled out during this video with the center being a bit floppy.

[@southernfriedkiwi7726]

I have this pizza oven and I can honestly say that I've never experienced that issue. The bottom result is very even. My biggest headache, is igniting the burner and keeping it ignited after I release the knob. It's all over the place. I used it two days ago and it fired up straight away, with no issue. Other days it can take a dozen attempts to keep that initial flame lit, after I release the knob. It's very frustrating. Apart from that, I am extremely happy with it and I love the rotating stone.

[@markpowers7197]

David, my first pizza oven was the Halo versa.....it was a very good oven. Tomorrow I will have my Gozney Arc XL, I hope it's going to be better for Neopolitan style. If you have any tips for heat control while using the Arc, I'm all ears.

[@TheBarbecueLab]

I think you'll enjoy it Mark. My only tips for that oven from a flame control perspective would be to preheat it on high and just let it do its thing. I would advise to let that floor get to 700F before you launch a pizza, and keep a sharp eye on the crust that's facing the flame. It can go from hardly any browning to big black bubbles in just 10 seconds if you're not paying attention. Depending on the style of pizza, I'll often turn the flame down when I have a pizza in there to make sure I get a crispy crust. Once I have the browning I want on the bottom, I can always hold the pizza up close to the roof to get any last minute side browning or melting. Enjoy!

[@markpowers7197]

@@TheBarbecueLab Thanks David! I watch all your content, very fun stuff.

[@jmy7799]

Please do a Kiln 2 review.

[@rexbaeumler1392]

Do a review on the Everdure kiln 2 please.

[@apocling]

what are you using to launch your pies? I keep having burn issues on the bottom of my pies.

[@TheBarbecueLab]

I use Semolina flour as my bench flour. I found that Cornmeal burned too easily and made a mess. amzn.to/47iavWM

[@D-Mag]

Thoughts on the Bertello 16” rotating pizza oven? Anyone have experience with this company

[@peterschmidt1936]

I’m assuming that you used the same batch of dough for the tests? It appeared that the Kiln had the best crust rise of the 4. I’ve been using the Ooni Karu for the last 4 years and recently added a rotating motor (had to switch out the stone for a round) and have noticed a significant improvement on the crust rise. Just wondering if it’s a benefit of having a rotating stone?

[@TheBarbecueLab]

Yes, we used the same dough on all ovens for this video. It was a 48 Hour cold proof 63% hydration Neapolitan dough.

[@davidblunkell2935]

I would say that it is because the temp of the stone is on the low side for Neapolitan pizza and the kiln would have had the most even temp. 800-900°F would be what it should be.

[@AlexMauro-c8k]

Would like to see a review of the Kiln R

[@kman6716]

Please do professional dough from Malvern-England 😊

[@D-Mag]

Who makes that peel?

[@milian26]

I think ooni

[@Isovapor]

I prefer the Pizza Hut oven for my family. Online I select the crust, sauce, and all the toppings I want. I get a large for $16 and they bring it to my door!! Cheers!

[@josuegonzalez1876]

Ok so what do you doing here watching the video? Go away

[@MandalorianFanboy]

Do any of these allow you to hook it to a natural gas stub? Seems like you'd be running out of propane all the time.

[@christianball2909]

I have the smaller Ooni 12, had it over a year now making a couple pizzas once a week. I’ve also made 6+ on a couple occasions. I have not even used one 20 lb tank of propane yet. Your results may vary but mine is way more efficient than I thought it would be.

[@douggilmour2704]

Do dough recipes!

[@lamarwilliams185]

Dough recipe, Dough recipe, Dough recipe, Dough recipe!!!! LOL

[@skipdog9912]

I heard Trader Joe’s sells pizza dough balls. I cannot confirm though.

[@lamarwilliams185]

@ good to know

[@gosman949]

One pizza to feed 2. So these may be overkill! The heat up time is not efficient for us.

[@JerrySarmento]

Can any of these be converted to natural gas?

[@TheBarbecueLab]

I know the Alfa can, and I'm pretty sure the Kiln can. I'm not certain on the others, but i'm sure if you look on their website it'll say if you can order them both ways.

[@MainahTony]

are there reviews for BUDGET pizza ovens

[@TheBarbecueLab]

@@MainahTony You got it! kzbin.info/www/bejne/p3rIdpKfhc2SitEsi=ue-o2MdVD6xb2GKX

[@isildurtube]

For family 4 pizza for party max invite three family max.after never end ~16 pizza

[@emmgeevideo]

My normal production with my bi-fuel Gozney Dome (highly recommended): 4 12-inch pizzas. BTW, if BBQ device testing doesn't work out for you, I think bongo drums could be your jam. BTW, the Alfa recovery time wasn't the best. It was on par with the other (not including the Kiln with its extra burner). Not sure you can say that the thicker stone helps based on recovery time. The under side of the crust looked really good. An additional test would be how thoroughly the pizza crust was cooked. That's a challenge I continually have.

[@rodrigobarros2002]

Oh, that dough needs more proofing time, next time :)

[@bobreichel]

I don't see the Halo versa 16". Bad review. 😂 I have 2. I cooked 10 pizzas for 60 people, and they all loved the pizza. I cooked pepperoni, barbecue chicken, pineapple & anchovies, & white pizza and broccoli. One after the other with out a hitch. 399.00 right now. On top of that you can open it to clean. None of your can do that.

[@richardvoyageur]

Would have loved to have seen the Blackstone in this test

[@dappa211]

This takes so long. I prefer to just use the oven considering the high cost

[@yugnok]

Not happy with my Ooni Koda 16. Cooking is inconsistent. The flame is too hot so you need to use a work around (pushing the button in to turn it to just almost off). Stone is too thin. Top gets burned and bottom is undercooked unless know all of the little quirks and tricks. The finish on it is rusting from sitting in my living room. No more Ooni products for me. Planning on selling it and getting the Gozney Arc.

[@TheBarbecueLab]

@@yugnok I totally get what you’re describing about the Koda 16. With the L burner it is really easy to burn the crust before you can get the pizza turned. We have found the Koda 2 Max to be better in that regard. You won’t be disappointed with the Arc; it’s a great oven.

[@rcampogan]

Have you tried turning the flame down when you launch the pizza?

[@yugnok]

​@@rcampogan That is exactly what I'm talking about. When you launch the pizza the dial only turns down half way so the flame is too hot. There is no low setting. Top gets burned and bottom is undercooked. You have push the knob in and turn the knob to the right like you are turning it off just to get the flame low when you launch the pizza. Learned about this trick from another KZbinr. Point is, you shouldn't have to use workarounds with a $600 oven. Huge design flaw for something that should be basic. There are a lot of little things I dislike about it. One example is the embedded Ooni logo on one side of the already too thin stone that decreases cooking surface and can make a mess. Feel like it was designed more for looks than function.

[@rcampogan]

@yugnok oh interesting. Thank you. I'll definitely have to consider that when i finally get one. Been "researching" for a while but dont want to spend 600-700 and be disappointed😅

[@ismaelvihuela]

Arc

[@mrmudcatslim1004]

The prices are insane. They all cook what looks to be one pizza comfortably. Maybe you can jam in more than one, but I would not be able to do it without smashing the edges when turning or taking it out. For me one at a time would probably turn out a better pizza. They are tabletop models. They are all different sizes, but they look to fit comfortably on a tabletop sized surface. They are on no way to me large. Not much volume. Maybe they come with a stand or maybe not. They seem to have stone or ceramic plates to sit the pizza on. I see burners inside. They look nice. However, for me, no way are they worth what they want for them. Just my opinion. Maybe someone has that kind of coin to throw around but not me. It seems to be just one more group of manufacturers who ask absurd prices and unfortunately people just keep on buying. Maybe the public will someday decide not to buy. I would bet my meager check that these same units would then see a price sky fall. They will change nothing, and yet you will see the prices actually make sense. I mean how much material do they actually have invested in these ovens? As long as its rewarded it will continue. I am a free market guy. I know free markets bring this behavior. I am not obtuse. It sure beats what you have in Cuba and the like. Still, if more people said nah, and watching the worries over the market you never know, then the prices will fall. Same with cars or pretty much anything else.

[@TR-ul6qc]

Ole buddy needs to learn to read a tape measure....

[@mmperdue]

Which is the best pizza oven? Doesn’t even bother to answer his own question. Waste of time promo channel to scared to give an opinion

[@mbord169]

Pizza ovens again? 😳🙄

[@lucasbates3118]

All you had to do was not hit play and not knock him for informative advice! I’m sure I can go through all your posts and be like “another waste of post”….