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Chris Salman

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Hey guys,

I'm currently using a baking steel in my home oven, which works okay, but still can't get that nice puffy crust from hotter ovens.
Now I'm considering to upgrade

ilFornino Wood Fired Oven
https://www.ilfornino.com/ilfornino-piccolino-wood-fired-pizza-oven-black/

Facts:
  • Cooking area: 545 square inches. 29.5" L x 18.5.5" W x 10.5" H
  • Size: Oven outside dimensions: 33.5" L x 21.5” W x 15" (to the base of the Chimney
  • Weight: Oven net weight without stand: 150 lbs.
  • Price: €500 (might get a $895 discount though).

Pro:
  • Large cooking area. Can make slightly larger pies.
  • Tall cooking area. Pizza easier to turn. Possibly better for calzone.
  • Dome shape: Possibly more even heat distribution
  • The dome is a double walled steel with insulation.
  • The Piccolino is made from powder coated stainless steel
Con:
  • Little-bit Expensive that onni koda and roccbox
  • Bit on the heavy side, less portable.
Ooni Koda
https://ooni.com/products/ooni-koda

Facts:
  • Cooking area: 33 * 33 cm
  • Size: 40 cm wide, 63 cm long, 17 cm tall (30 cm with legs)
  • Weight: ~9 kg with default stone.
  • Stone: 10 mm cordierite stone.
  • Price: $299.

Pro:
  • Very compact and light. Could even be carried in a large backpack.
  • Legs can be folded away for easier storage.
  • Competitive price.
  • Pretty design, IMO.

Con:
  • Relatively small cooking area.
  • Low dome. Have to take pizza out to turn it.
  • Burner at back. You don't see the browning well. Could burn more easily.
  • No built-in thermometer for bottom of the stone (like Roccbox).


Roccbox
https://www.gozney.com/eu/products/home-ovens/roccbox/

Facts:
  • Cooking area: 31.5 * 34 cm
  • Size: 41 cm wide, 53 cm long, ~27 cm tall (47 cm with legs)
  • Weight: 20 kg with stone.
  • Stone: Engineered stone. Not sure about the thickness. Looks like ~2.5 cm.
  • Price: €639.

Pro:
  • Built-in thermometer for bottom of the stone (like Roccbox).
  • Legs can be folded away for easier storage.
  • Thick stone for good heat retention.
  • Comes with some extra equipment like peels.

Con:
  • Relatively small cooking area. Even though it's almost as big as the Ardore.
  • Low dome. Have to take pizza out to turn it.
  • Burner at back. You don't see the browning well. Could burn more easily.
The Roccbox has a slight edge over the Koda with the thicker stone and built-in thermometer. However, I don't think that justifies almost double the price, even with all the equipment (peel etc).

The ilFornino is also almost double the price of the Koda, however, I think it has a couple of advantages going for it (larger cooking area, taller dome, thicker stone). So right now I'm leaning toward the ilFornino Wood Fired ovens. It's not cheap, but with the discount maybe doable.

What do you guys think?
 

tellyho

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I seriously considered a mini oven like this, but ultimately decided I could get the extreme oven temps on my Weber grill without buying another piece of equipment. I get super puffy crust right on the grating. Haven't used the steel or stone in there yet.
 

exit8

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I have a Koda and I like it but it takes some time to get used to it. I have found I need to turn the heat down to 50% when cooking so I do not burn the crust. I then will turn it back to high to keep the stone hot in between pizzas. Size works out good as everyone gets their own pizza.



 
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