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OT Thinking about Pizza Oven

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eggingout1983
eggingout1983 Posts: 83
edited January 2018 in EggHead Forum
Hey Guys and Gals, 

i have been thinking about buying either a true wood fired pizza oven or an UNNI Pro just can't make up my mind and unfortunately ROCCBOX is not available in Canada..  would love to hear some feed back as in my head both options have their pros and cons price aside


Here is what i'm looking at 

La Piazza Wood Ovens 

https://www.lapiazzawoodovens.com/shop/Toscana-p80839561 


UNNI Pro

https://uuni.net/collections/frontpage/products/uuni-pro-multi-fueled-outdoor-oven


would love to hear what you guys think..


Eggingout1983..
Toronto,  Ontario,  Large, Large, Mini Max
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Comments

  • SciAggie
    SciAggie Posts: 6,481
    edited January 2018
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    The first question for me is what do you want to cook? Will pizzas make up 90% of the cooks or some smaller percentage and the rest of the time it's just an oven?

    I have a Forno Bravo oven. I love the thing. Pizzas are actually a small percentage of my cooks in the oven (maybe 10%). I wanted a true oven so I could bake bread, make pizzas, cook pies, whatever...

    This is relevant because it relates to thermal mass and insulation. For pizzas you need 1) live fire 2) high temperatures. A lot of thermal mass and insulation is not necessary because you don't care about holding that energy for later use. That's why pizza ovens like the Uuni and Roccbox do such a good job with a small footprint.
    What if you want to bake bread with retained heat? What about cooking chili all day at 300 degrees? You will need retained heat from the oven that comes from the stored energy in the brick or concrete. This is conserved with generous insulation. 
    My point is that there is no free lunch. It takes a massive oven to store and then return thermal energy if you want to cook foods that require that. If you want quick cooks that need high heat and live fire less massive ovens work perfectly at a much lower cost.
    You will need to ask others about the two specific products you mention. I think the Uuni has had lackluster reviews here with most folks wanting the Roccbox instead.
    The Lapiazza oven appears to have the greater mass so it will retain heat better and perhaps accommodate a broader range of cooks. My guess is that it is more expensive as well.
    I hope this helps some. Wood ovens are a hoot - just spend time being sure of your expectations before you buy.

    This is the Forno Bravo Casa 90. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • eggingout1983
    eggingout1983 Posts: 83
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    SciAggie said:
    The first question for me is what do you want to cook? Will pizzas make up 90% of the cooks or some smaller percentage and the rest of the time it's just an oven?

    I have a Forno Bravo oven. I love the thing. Pizzas are actually a small percentage of my cooks in the oven (maybe 10%). I wanted a true oven so I could bake bread, make pizzas, cook pies, whatever...

    This is relevant because it relates to thermal mass and insulation. For pizzas you need 1) live fire 2) high temperatures. A lot of thermal mass and insulation is not necessary because you don't care about holding that energy for later use. That's why pizza ovens like the Uuni and Roccbox do such a good job with a small footprint.
    What if you want to bake bread with retained heat? What about cooking chili all day at 300 degrees? You will need retained heat from the oven that comes from the stored energy in the brick or concrete. This is conserved with generous insulation. 
    My point is that there is no free lunch. It takes a massive oven to store and then return thermal energy if you want to cook foods that require that. If you want quick cooks that need high heat and live fire less massive ovens work perfectly at a much lower cost.
    You will need to ask others about the two specific products you mention. I think the Uuni has had lackluster reviews here with most folks wanting the Roccbox instead.
    The Lapiazza oven appears to have the greater mass so it will retain heat better and perhaps accommodate a broader range of cooks. My guess is that it is more expensive as well.
    I hope this helps some. Wood ovens are a hoot - just spend time being sure of your expectations before you buy.

    This is the Forno Bravo Casa 90. 
    Thanks for this feedback!! look like there is more thinking to do.. 
    Toronto,  Ontario,  Large, Large, Mini Max
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  • dmourati
    dmourati Posts: 1,268
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    Nice ristra.
    Mountain View, CA
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  • SciAggie
    SciAggie Posts: 6,481
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    @dmourati Thanks! It's natural so I can cook with it too.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • blasting
    blasting Posts: 6,262
    edited January 2018
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    @SciAggie  Nice explanation.  I like the look of the Rocco, but it's too cramped for my personal preference.  I'm not a fan of the other sheet metal ovens, again - just a personal preference.

    I've decided to try my hand at making an oven of my own design.  Currently recovering from a surgery, but the goal is to have it done by end of Feb or March at the latest.

    Phoenix 
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  • Canugghead
    Canugghead Posts: 11,527
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    Can't speak for uuni pro, but I was not happy with uuni 2s and sold it, perhaps should have hung on to it now that gas burner is available.  Drooled at Roccbox too but gave up due to non-availability in Canada.  If you want to 'kick the tire' on the La Piazza, the Bloor and Royal York location of Dickson BBQ has one on display (disclosure: I'm affiliated with the company). What I like about La Piazza is you can take it with you when you move.
    http://dicksonbbq.com/la-piazza-toscana.html

    canuckland
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I've been considering a cob oven (clay/sand/straw) for a while now. Even bought the book by the Pied Piper of cob ovens, Kiko Denzer. Would be dirt cheap too, pun intended. But I really don't have a good place for it. Obviously, I'd have to build a shelter for it. Mud, no matter how dried and hardened it gets, will melt in the rain. Leroy's coup would be perfect, but where to put it?

    With cob, it could be as simple...
    Image result for cob oven

    Or as complex...
    Related image
    as I want. =)

    Maybe I'll figure it out this summer. But I'm not holding my breath!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • westernbbq
    westernbbq Posts: 2,490
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    Roccbox 


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  • cookingdude555
    cookingdude555 Posts: 3,194
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    I have a blackstone, and I consider it my bridge oven from my BGE to eventually building my own WFO.  It is fantastic, and works really well.  Durable, I dont know, its been over 3 years I think and it works the same as day 1.  I suspect it will make it until the WFO can be had in my backyard.
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  • eggingout1983
    eggingout1983 Posts: 83
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    Canugghead said:
    Can't speak for uuni pro, but I was not happy with uuni 2s and sold it, perhaps should have hung on to it now that gas burner is available.  Drooled at Roccbox too but gave up due to non-availability in Canada.  If you want to 'kick the tire' on the La Piazza, the Bloor and Royal York location of Dickson BBQ has one on display (disclosure: I'm affiliated with the company). What I like about La Piazza is you can take it with you when you move.
    http://dicksonbbq.com/la-piazza-toscana.html

    Dicksonbbq is where i purchase everything from they are great people and can't say enough nice things about them!! i have sent them a lot of business and will continue to do so!!
    Toronto,  Ontario,  Large, Large, Mini Max
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  • KiterTodd
    KiterTodd Posts: 2,466
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    Cool ovens @Carolina Q  ...I'm hoping the smoke comes out of the dragon's mouth on that lower one.  Great work by someone.
    LBGE/Maryland
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  • westernbbq
    westernbbq Posts: 2,490
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    Making za today on roccbox and already took pict of dough and dough balls...ill get some action shots
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