Lahmacun 🇹🇷

Often called "Turkish pizza" though you roll it up to eat. Wanted to try this since hearing about it a few years ago.

110g dough ball, rolled entirely flat 1-2mm thick, topped with a spiced lamb mix.

Cooked on the Ooni Karu 2 with charcoal and wood

Finished with lashings of freshly squeezed lemon juice, sumaklı soğan (sumac onion) and parsley.

Banged together a quick cacık as an optional and then inhaled two of these bad boys in about 3 minutes

I googled this and didn't find anything useful. Im looking for a new small oven, I do mostly NY. I don't want to have to fiddle with the gas knob. I know a Koda gen 2 would be perfect but I'm interested in what else is out there.

Is the low going to be low enough to do. 6.5 minute bake without having to turn the knob off for part of the bake?

Hey guys,

Looking for a pizza oven that can be used on a small kitchen / patio, something similar to the picture on the post, not necesarilly this system.

Im aware this might not be super ideal but the girlfiend really wants one and I must oblige. Looking to expend around 200€ (im from Europe)

The "Ariete 909" comes up on amazon again and again but I dont know if the reviews are to be trusted

Thanks!!!!

I have a Solo Pizza Oven Pi stove. It's great.

But idk what I'm doing wrong, maybe I'm not.

I have a turn peel, the peel that came with it, and a wire brush. My stone is pretty dirty already, maybe baked on it a few times.

When I preheat the oven, I try to get it around 750, launch my dough, and then lower the flame to cook. The dough is not and crispy as I would like (on the bottom).

I make my own sourdough dough with kings arthur. I use semelina flour in the peel. Not only is the dough not crispy, there's a weird (quite terrible) burnt flavor to it.

Any tips? Am I using too much flour (when shaping) and/or too much semelina?

Zone 6 here. The base is stacked up broken concrete (urbanite) down to the frost line. So no heaving with the frost.

Dogloo was the form. Perlite cement mix with refractory cement coating. Works great!

I documented the whole process. Hoping to edit down a video, if time allows.

Go dogloo!

Im renting and the owner left us this pizza oven. It hasn’t been used in awhile i imagine. But would love to know how to use it also make sure its safe to use lol. I know nothing about pizza ovens or tools

Ive made basic pizza dough from scratch and deep fried it. And know how to make a basic tamato sauce It’s the extent of my knowledge.

There are surprisingly few posts comparing different pizza stones, so I finally decided to order a few and test them myself. Hopefully, this thread can also be a place for others to share their experiences!

Stones tested (top to bottom in the photo):

1. Casapulla (Sorrento) Biscotto 3.2cm from pizza-shop.it— BC
2. Effeuno Hybrid 2.5cm (Comes with oven) — F1
3. Fiesoli Arte 1.5cm from shop.fiesoliarte.com— FA
4. A36/Q235 Custom Baking Steel 1/4" from Taobao — BS
5. Cordierite — Not pictured, but I'll share some thoughts below.

Oven used
Effeuno P134H with digital controls (The shorter one)
Most of my experience is based on baking contemporary-style pizzas (72% hydration, Nuvola Super, 100% biga, 48-72 hour ferment, baked at 420C for 2 min), and some experience with traditional Neapolitan, NY-style, and pinsa.

Biscotto (BC) - The neapolitan must-have

The Biscotto is a thick beast that needs a solid 40 minutes of preheating to become fully heat-saturated. It transfers heat more gently than the other stones, which is especially noticeable at 420°C, where my pizza undercarriage tends to come out a little pale. I'd recommend going to at least 430°C. It's my go-to stone for traditional 90-second Neapolitan pizzas at 470°C, where the gentler heat transfer helps prevent burnt bottoms. (But leave the pizza in the oven for 2 min, and it'll still burn) For the P134H, I'd recommend the 2.5cm version to preserve more usable oven height. There are also different Biscotto varieties, such as Saputo and Sorrento, with different thermal characteristics. Unfortunately, shipping these heavy bricks outside Italy is ridiculously expensive, so I could only test one. The Fiesoli Arte is also considered a biscotto, though I find that it has a different characteristic so I'll compare it against the F1 instead.

Fiesoli Arte (FA) vs Effeuno Hybrid (F1)

The FA is actually my favorite stone, mainly because of how quickly it heats up. I typically bake contemporary-style pizzas at 420°C for around 2 minutes, and just 20 minutes of preheating is usually enough to get a nicely cooked undercarriage. It behaves very similarly to the F1 Hybrid, with both transferring heat more readily than the Biscotto and producing almost identical results in my experience. They're also versatile enough for pizza alla pala (pinsa), teglia, NY-style, and other styles. The FA is thinner, giving you more usable oven height, but needs slightly more recovery time between bakes. A one-minute boost from the bottom element is usually enough. Otherwise, I find the two stones remarkably similar, with the FA having the edge in preheating time and potentially energy efficiency, while the F1 retains heat a little better. The FA also comes in a 3cm version, and is also considered a biscotto stone. It is a pity that not more people are talking about the Fiesoli Arte.

Cordierite

Of the stones I've used, cordierite seems to transfer heat to the pizza quite aggressively. I previously baked on an Ooni Volt 2, and the cordierite would regularly give me burnt undercarriages above 400°C. It worked quite well for NY-style pizza and other styles baked below 400°C, though. I haven't measured the actual thermal conductivity, so this is purely based on baking experience.

Baking Steel (BS)

The baking steel works great at around 270–290°C. I wouldn't go much higher, as the seasoning can start burning off and the pizza bottom can scorch pretty quickly. It produces a slightly different bake for NY-style pizza and performs particularly well for tavern-style thin crust. I still need to experiment more, but the idea was to replicate the results people get from baking steels in conventional home ovens, just inside the Effeuno. I do think baking steels in conventional ovens are quite energy inefficient because it takes so long to get to temp (about 1 hour), and home ovens are generally less well insulated than dedicated pizza ovens. But it is the gateway drug to pizza making and makes some fine pizzas!

Conclusion

I think the F1 Hybrid is probably the most versatile option if you want to bake 90% of pizza styles (which makes sense why it is included as a stock stone from Effeuno). The FA performs almost identically but heats up faster, which is why it's my personal favorite. The Biscotto is fantastic for traditional 90-second Neapolitan pizza at high temperatures without burning the bottom. Personally, though, I prefer a bit more crispness, so I tend to favor longer bakes at lower temperatures.

I know some people swear by Saputo Biscotto and complain that the F1 Hybrid burns their Neapolitan pizzas, but I think this is largely manageable with proper heat control, such as lowering the bottom element to around 150°C. There's not much reason to get cordierite if you already have an F1 or FA, and while the baking steel is a fun experiment, it's probably redundant as well.

Curious to hear what others think, especially anyone who has compared different Biscotto stones (Saputo, Sorrento etc.) or the FA and F1 side by side!

Note: For Ooni users, I'm not sure what's Ooni's current stance on using any stone other than Corderite, but I hope this is helpful.

I bake a 72 hour slow fermented schiacciata for a small sandwich shop. My boss recently bought a very expensive pizza oven to replace the old conventional oven I was using and it has totally zapped the fermented flavor of the dough. The bottom of the loaves is a bit crispier (which was needed) and thankfully the crumb is exactly like it used to be in the old oven. I’m using the same temperature and time, give or take 2 minutes. I introduced some steam to cut down on the chewiness of the crust, but the loss of flavor is baffling to me. Anyone know what’s going on here and how I might fix it? Thanks!

I didn’t want a pizza oven so I designed a fireplace built and insulated like a pizza oven that I can cook in and enjoy as a fireplace. Insulated walls, dome, and floor and a GEMI fan on the chimney from Italy allows me to get the floor over 750F. We love it.

I see a lot of proudly sharing their pizzas but the vast majority just don’t look appetizing because I’ve come to realize every detail matters… from how close the sauce is to the edge, to the overall consistency of the dough, to how the ingredients are arranged.

I’ve tried my hand at pizza making and have semi given up for this very reason. Yeah I could keep trying but life’s too busy now and maybe I revisit in my 60s.

Either its ooni ($600) or big horn ($400). But seeing mixed reviews on the ooni volt 2 (shattering glass) and big horn i saw a review on broken pizza stone

Big horn has a nice storage ability by folding upwards

Any other indoor electric options? Or thoughts and experiences with the one you are using?

Bought mine in June marked (at the time) as expecting July shipment. Didn't get it until last weekend, but arrived in good shape. Some if the internal packing had some weird damage to it I couldn't explain, but everything was in perfect condition.

Putting it together was easy; screw on the pizza stone table/frame, add the stone, insert the wood box, insert the propane burner.

I did a couple test pizzas on it using storebought dough (decent stuff, HEB's Central Market branded frozen dough). The first one I definitely scorched too much trying the burners on full whack (930-950 on the stone). I turned down both burners, let the stones cool (around 750 on the stone), and the second one was perfect.

Tried another one later in the week, and learned a couple lessons. First, if the pizza isn't launching...don't force it. Second, turn off the turntable when launching (or be prepared to hit it if something goes wrong). Pizza came off hanging over the edge of the stone slightly, enough to touch the interior of the oven. It instantly stuck and pulled most of the pizza off the stone. The raccoons got a snack that night, and I had a fireball on my hands. I had to shut it down and let the debris burn themselves out. Cleanup wasn't bad though, used a spatula to scrape off the charcoal stuck to the sides and blew the whole thing out. Took a bit of scraping to clean up the stone.

Today was the annual family pizza day with about 10 of us. I set up a bunch of dough ahead of time, make a decent sauce and our preferred cheese blend (2 parts part skim low-moisture mozarella to 1 part Monterrey jack), and plenty of everyone's favorite toppings. I ended up getting 8 of the same store-bought dough prepped plus made a large batch of a new test dough, 63% hydration, Tipo-00 flour.

Both doughs worked well. In total we ran about a dozen pizzas through one after another, just brushing off the stone between each one. I did try adding some wood chips into the wood box hoping for a little more smoke but that didn't really do much. Zero mishaps, though we were all being extra cautious (turning off the turntable when launching and LOTS of semolina). Cleanup afterward this time was just brushing off the stone and using a low-power leaf blower (job site blower) to blow out the rest of the debris.

In the end I'm happy with it so far. Sorry for not really having much in terms of pics here, for the most part I stayed busy today, though maybe I'll try to add a couple later, just wanted to get this out while it was fresh on my mind.