In my oven days, I loved thin and crispy, since I got the Koda last year, I’m a convert to big puffy neapolitan pizza.

Pellet ovens tend to be cheaper than log burners and also more compact, making them a great portable choice for camping and road trips. This oven burns through pellets quite quickly, and it’s not always easy to see when the fire is running low or burning out.Despite this, we make every effort to maintain objectivity and provide reliable and unbiased assessments. One of my other neighbors has the Ooni Koda 16, and that is a kick *** oven (gas only, though, and SPENDY!

Except for the first Margherita pizza which was a throw-away, all the subsequent pizzas we made tasted incredible. Wood pellets required, and get some natural firelighters, they get the wood pellets blazing away in minutes. This was probably the best pizza that we made so far in the Big Horn – it was simply a bubbly goodness that we really enjoyed.We didn’t struggle at all – it’s simple if you use a blow torch to ignite the pellets in the firebox. The pepperoni pizza with mushroom, barbecue pizza, and the other subsequent pizzas, were all cooked for 2 minutes.

It also comes ready-equipped with a pizza peel – an essential tool for turning your pizza to prevent burning. We had to add at least a scoop of pellets each time we took out a pizza so as to get the oven to optimum temperature again to cook the next pizza. As far as portability goes, the Big Horn is an oven you can take to most outdoor parties without a lot of struggle. The pellets are made of hardwood, so they still give off that delicious aroma while burning and infuse food with the authentic, smoky wood-fired flavor. The oven also needs some time to reheat after adding pellets so that it can get to the optimal temperature for the next pizza.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.