One you made earlier obviously………interesting, not heard of this machine.
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Seriously, Gazza, it’s a great piece of kit, though you need to be tweaking the cooking technique a wee bit over the first few attempts, to end up with consistent results in doing Neapolitan style pizza.
You know all those electric kitchen gadgets which end up permanently living in a bottom kitchen cupboard, never again seeing the light of day?
Well, this ain’t one o’ them. 
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Yes, cupboard space is getting tight, but good to know it works well.
Looks cool but I like the ceremony of the wood fired ones
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I’ve recently acquired a dual fuel Gozney Dome, after having it on pre-order since April 2021.
Only tried it with gas so far.
Delighted with the results.
If you’re looking for great, frozen dough balls, try the ones from Warehouse Pizza (they’re made to a recipe from Adam Aktins who runs Peddling Pizza in St Albans and they’re absolutely delicious).
The owner of my local, The Woolpack, invented a pizza oven. Not tried it myself, but I’ve had good reports even at that price. I hanker after a clay pizza oven … dream on.
To test whether my desire is long term or just a fad my lady friend bought me one of these, which I eventually got around to assembling last week. The charcoal I ordered a month ago arrived this morning after I had chased the supplier, who was very apologetic and gave me a refund saying it should arrive last Thursday. I imagine this delivery was scuppered by the long bank holiday.
My brother-in-law has a Komado, and did a pizza party - it isn’t a patch on the Uuni (wood pellet or gas) for that purpose as after every so often it was necessary to stop to refuel and wait to reach temperature. Uoni can just keep on going (I made a pellet hopper so refills with wood pellets are less frequent).
Interesting. I’ve been thinking about a Kamado and the fact it seemed to do pizzas was a useful bonus.
Proper barbecue obsessives seem to have a Kamado, Ooni and a conventional one.
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BTW, one advantage of using the gas attachment with a Uuni in place of wood pellets is the controllability, and possibility of cooking at a lower temperature and thus cope with thicker base and topping, when wanted (though personally I prefer Napoli style with thin base and topping, cooked in just a couple of minutes with wood).
Pacman has been painted red and just wolfed a pizza surely ? 
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Bargain I thought for £70-£85 and might well work a treat. Then realised the prices had an extra zero.
Even if it works well, certain items are just too expensive for casual use.
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Been happily using a Koda since last spring.
Every day is pizza oven day in good weather.
Steaks fish, prawns aswell as pizzas.
Love it.
Binned our old bbq.
Got used to making own dough bases aswell.
Hint if you are catering for lots of people…
Prepare your bases in advance and part cook them in the ooni . Leave to cool with no toppings. Then add toppings as needed and finish the cook. Saves loads of fannying around while you have guests.
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Tip. Never read the Naim Forum on an empty stomach. I’ve just ordered one…
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However if the guests make the pizzas from the dough balls they can be part of, and enjoy, the fannying! Great fun for all!
(N.B. We also do DIY sushi dinners!)
I did this totally crazy thing once. I made fresh dough. Then I spun it out in a round shape (bear with me here). Then I topped it with sauce I made, cheese and olives, peppers and other pizza like things. And then - totally bonkers this - I put it in the oven. A regular oven!
And 10 minutes later I took it out and it was a perfectly good pizza!
I’ve been doing it ever since. I can’t believe it worked
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That’s how we do it. After a few drinks it all gets a bit haphazard, but great fun for all.
G
Agree, i do invite them to do own toppings, but getting then to do own bases if they are not sure lead to a right mess!
Yes, and an Alexa can play music.
“an Alexa”?
Think you get my point…ok…an Echo thingy.
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