Jim, Foodonastump : Will you two cut it out with the Mama grams. Talk to me in English and I'll push 1 for Spanish. Cookie: This was many years ago, on my Grandfathers farm in NJ. My Uncle found 2 Cast Iron Doors with a frame. They were from an old coal stove. One door had an Opening with a Butterfly to regulate air flow. I used the one with the air opening for the bottom fire chamber. The other was for the Oven above,were the Bread was baked. I didn't have any plans or instructions, just winged it. Actually, it was a large brick box, with another box inside, at the top. Picture a Brick Box with 2 doors,one above the other. You would build a wood fire in the bottom. It would go all around the upper box ( oven ) and out a flue pipe. This isn't an easy task, for someone inexperienced. You would start by digging a square hole about 2 feet deep. According to the local frost conditions. Less in Fla. More in northern states. Put in a Foundation or ( footing ) About 12 inches Deep. It can be poured Concrete, or if there is a lot of stone available, use that with mortar. Level that and lay one course of cement block to bring it to just below ground level. Then build the Oven as described. Are you tired yet ??? You just started.!!!!! I can draw some kind of a sketch of the oven part but not right now. There are other ways to biuld , that are easier. Some ovens are made to build the fire; for some time, right where you bake. Clean all the fire out and put the bread in. I don't like that too much. In the one I described , I used 4 Angle Irons to support the oven above. The oven floor was a steel plate, set in the angle irons, with firebrick set on top, the oven walls were then built on that. I never thought they would become popular again. They could have been made pre fabricated. Oh Well ! Talk at you later, Lou PS:Cookie, a few days after you build it make a small fire , to start drying it out. Don't build a big fire at first. It will crack. Did you build it yet ???

Lars, thanks for that link. Elery is checking out the pizza making forum right now. I did make the dough in the bread machine, but you're right, 2/3 of the dough would be a better size, it made two large pizzas, with leftovers. If one hadn't been charred, there would have been too much. Steve, we made pita bread in it this weekend, but can't seem to find any instructions to bake artisan breads. I think it will be an experimental learning process, but I definitely intend to try. Sally, that particular grill/stove came with a griddle and three burners with a 30,000 BTU BTU capacity each. It's also somewhat portable, so it'll go to the farm to heat the water to pluck poultry and I will use it outdoors for canning, at least water bath canning. I'm not sure I can regulate the burner enough for a pressure canner, but perhaps when I am more used to it. The total cost for stove, griddle, pizza oven and shipping was less than $500 and it's a "multi-tasker" as I can use it for a grill, a pizza oven, a griddle for outdoor breakfasts, canning, poultry processing and bread baking. So far I'm happy, Elery's happy and the thing got good reviews, so we'll see how that goes. We've had the stove/grill for a while, after my $59 gas grill from Menards burned his eyebrows when the burner collapsed. (OK, that's not really funny, but it is in a twisted sort of way, LOL) The grill came from Amazon, free shipping with Prime, but of course he found the pizza oven somewhere else so had to pay shipping. We'll see how it goes with more use. Our goal is to have an outdoor, woodfired oven at the farm but we don't want to do that until we are ready to build there. Annie This post was edited by annie1992 on Mon, Oct 14, 13 at 22:46

There are tons of reviews on the PP on pizzamaking.com forums, nearly every one is positive. What is interesting is that a number of members there own very expensive full size WFO, and say they prefer the PP because it is far easier to use. They also say the difference in taste between wood fired and gas Neapolitan pizzas range from none to very slight, since the pie is cooked so quickly. Some posters do say they enjoy the experience of building and maintaining a wood fire, so the PP ovens that allow gas and wood are pretty popular. I didn't have the space to devote to it, so I went with the smallest version, which is gas only.

We have the Ooni oven in Cathedral City, and so we only use it when we are there. When we are there (usually for about four weeks at a time), we make pizza twice a week. I do all the prep work and my brother cooks it. We are using the round pizza turning peel, but we also discovered that we need spinners as well, but they are inexpensive. We use the turning peel for the first turn and then use the spinners, as in this video that we made: (You can notice our Texas accents in this video.) The spinners will not work for the first spin, as the pizza will not be firm enough and would distort if you use the spinners too soon. The turning peel is too slow to use after the first turn because the pizza cooks in seconds, and the heat is concentrated in one back corner - thus the need for constant spinning. Here's a photo of a cover I made for the oven using Sunbrella fabric: We get sandstorms in Cathedral City, and so this helps protect the oven. I will add that I tend to make 12" to 13" diameter pizzas and make a batch of dough for two pizzas ad a time. Between the two of us, we eat 1-1/2 pizzas and so have half of a pizza left over, which is fine, and we usually eat that the next morning.