[AlbertCory]

Thanks, you know, I think the brick oven pizza IS better. Yes, you probably could taste the difference. Whether the 5 min is dryer: maybe, could be.

My decision to sell my Ooni, after about 6 tries, was because my actual results were nowhere close to a pizzeria's, and way more trouble than my kitchen oven's.

Since you can't just open the door as you can with the kitchen oven, you have much less tolerance for error. In the kitchen, you just open after 5 minutes and decide, "OK, it's done" or "One more minute."

I guess I decided the brick oven pizzeria results are just not attainable at home. The kitchen results are damn good; way better than a frozen pizza.

[throwaway2037]

Great follow-up. Thanks! I never saw anyone comment like this: "you have much less tolerance for error". That is the key to understanding Ooni vs kitchen oven. Brilliant.

Have you tried Adam Ragusea's NYC pizza recipe? He gives a lot of sensible advice about how to get a great pie from a shitty kitchen oven!

[Larrikin]

Which model did you own? I haven't bought one but had been considering buying an almost unitasker because the reviews from trusted sources seemed very good. Serious Eats in particular seems to love the brand.

[UIUC_06]

I think it was the Koda, gas-powered.

It was a PITA. I don't miss it at all.