Does anyone have any type pizza oven

Ive been eyeballing the Fontana line of stainless countertop ovens. 

Sweet, keep us updated.

Resurrecting this thread to post a link to an article that may be of interest to those looking to build a pizza oven on a low budget:
https://digestthis.news/how-to-build-an-outdoor-brick-pizza-oven-for-50/  Just playing "frictionless conduit" here.  No endorsement.  

Excuse me?

lousubcap said:

Resurrecting this thread to post a link to an article that may be of interest to those looking to build a pizza oven on a low budget:
https://digestthis.news/how-to-build-an-outdoor-brick-pizza-oven-for-50/  Just playing "frictionless conduit"

Mind blown!  Thank you.

jdMyers said:

I know this is an egg forum.  But does anyone have a separate wood burning pizza oven oven or experience with one?.  Looking for some basic answers.

If its a countertopl larger model, cN they set directly on granite if they have their own feet and the oven is a couple inches elevated?

Any tios on size or types of wood to use?

Is the metal wood separater metal shield or wood keeper neccessary?

Is the mini anvil the holds wood in the air neccessary?

Any ither tips?

I do ... will post a picture in a bit.
To answer your questions:

I put mine directly on a stone base (which I built) ... didn't even cut the stones, just stacked them and PL'd them together.

I generally use 14" wood, but anything from 12" to 16" is okay. I think the sweet spot is 12" to 14" because you can tuck it in one corner and have a lot of surface area to cook pizzas.  I generally put in 3 pieces of wood, one on each side, spaced about 4" apart, and one on top of those two pieces. I put in some kindle wood and a starter in between the two pieces 4" apart, and light her up. Doesn't take long to heat up.

You don't need a separator ... but get yourself a pizza stone scrapper and brush ... that will keep the cooking surface clean.

You don't need the wood in the air ... just straight on the surface, pushed into one corner.

Prepare your dough directly on wooden pizza paddle peel ... use LOTS of flour or corn meal under it so it slides off easy ... otherwise it's a disaster, even if only a 1/2" area sticks ... it bunches up when you try and slide it off. You'll definitely mess one up, it happens ... then you'll know.  I normally use at least 2 pizza peels ... one to feed into the oven, while the 2nd pizza is being prepared (by my wife).  Here's a good one.

https://www.tigerchef.com/winco-wpp-2042-wooden-pizza-peel-20-x-21-blade-42-ol-1.html

Do you have a steel pizza peel? Once I put the pizza in the oven off the wooden pizza peel (which I then hand back to my wife to make the next pizza on), I then use a steel pizza peel to turn the pizza in the oven.  It's important to turn that pizza or you will burn one side.  Also when you put it in, at first don't put the pizza in too deep because it can be difficult to handle until you get the wrist action right .... then you'll be turning them with your eyes closed. Get a steel peel with a LONG handle, at least 30" long handle, otherwise you'll burn your arms ... and you shouldn't need to wear gloves to use the peel. Something like this:

https://rampiniequipment.com/index.php/product/professional-stainless-steel-120-cm-pizza-peel/

Get yourself at least 2 stainless steel round serving pizza trays (mine are probably 20" to 24" round) and use a long rocker cutter like this to cut them directly on the tray.

https://www.crateandbarrel.ca/rocker-pizza-cutter/s223268

If the oven is hot enough, the first pizza will take less than 1 minute to cook. You'll need to turn it every 15 to 20 seconds ... just keep a close eye on it, when you see the top bubbling ... start turning to avoid burning.  Check the bottom, and you will see it's ready when it turns from white to brown.