What is your go to Pizza Oven?

I use my XL with the 14 inch stone. I do not cook at very high temps. Set the dome for 425-450 and cook a Sausage and GP in 14 minutes. The sausage is fully rendered and cooked and the crust is crisp not soggy.

JohnInCarolina said:

I'm Soooo Hungry...really hate you right now!

Canugghead said:

@Photo Egg Thanks for depleting my monthly bandwidth allowance, kidding!

Good point. I edited to remove showing the pizza photos again.

A pizza oven is worth the money. Don’t forget that it’s a multitasker!

GGrillin' said:

Large BGE and Pizza Porta.

https://www.pizza-porta.com/

Here are some pics using the Pizza Porta.

I've been enjoying my Roccbox for a couple weeks now, and I can honestly say I wish I would have listened to the folks above a long time a go!  It is a great addition to my arsenal.  I like the fact that it's portable and easy to set-up.  It's great for tailgating and other events.  I've always gotten mixed results with pizza on the BGE, but the Roccbox has been a home run every time!

roccbox.  well worth it

Canugghead said:

@GGrillin'  nice pizza!  Couldn't help looking at the bottom of the egg, is it resting directly on stone sitting on wood with no air gap? hard to tell from the pic.  If that's the case you might want to consider elevating the egg with air gap below. One of many threads on the subject ... https://eggheadforum.com/discussion/1204614/table-nest-necessary/p1

That was my old set up.  It did have several small tiles from our pool under it and good airflow.  No heat damage at all when I transferred to my new Challenger.  Thanks for the concern though.  They definitely need an air gap underneath.