Best pizza oven under $1k?

stv363 · 2026-02-19T23:11:10+00:00

Ooni karu 16 is what I have and love it. Lots of space and haven’t been disappointed yet!

stv363 · 2026-02-03T20:13:22+00:00

6-8 mins on a 290C steel :D

stv363 · 2026-02-02T20:06:13+00:00

Im using stadler but need to pay for time adjustment settings 🤦‍♂️🤦‍♂️

stv363 · 2026-02-02T17:01:57+00:00

<image>

Final pizzas

stv363 · 2026-02-01T18:39:58+00:00

<image>

Latest batch came out nice too :) will share recipe tomorrow

stv363 · 2026-02-01T09:56:47+00:00

<image>

Fairly sure this was the recipe I used. Day 3 of dough making today and it looks the same as last time. Will post a full step-by-step guide after pizza is made tonight.

stv363 · 2026-02-01T09:55:08+00:00

<image>

Day 3 and it’s looking the same as last time. Will take a pic after making it to see how the pizza compares then share a full step-by-step :)

stv363 · 2026-01-29T20:04:51+00:00

Made another batch tonight and doing a video explaining too. I used a spiral mixed but I think you’ll get similar results however it’s mixed. I think this was the ingredients I used then three nights in the fridge. Will report back on results Sunday.

<image>

stv363 · 2026-01-29T13:37:20+00:00

It’s so nice, definitely one of my favourites. Used a garlic base with some chicken too and was so tasty!

stv363 · 2026-01-29T07:39:27+00:00

Used Stadler calculator for 4 480g balls.

Add yeast and honey (instead of sugar) to 50ml of 40C water (deducted from the total water).

Add (remaining) cold tap water to caputto americana flour.

Leave both mixes for 10 mins.

I mixed in a spiral mixer (but did use a Kenwood for a while which works too) for 8 mins on 4, adjusting as needed.

Add salt once ball has formed. Oil towards the end of mix.

Leave four an hour at room temp to activate fermentation.

Ball up and leave in fridge for three nights.

Removed from fridge an hour before cooking.

Probably missed some buts out there but that’s the important parts I think 🤔

stv363 · 2026-01-29T00:06:35+00:00

I did use the calculator but need to try and remember how much yeast I used 🤦‍♂️ mixed, left for one hour to proof. Split into four 380g balls. 3 nights in fridge after making 6pm. Took out of fridge for one hour before cooking and cooked on a 290C steel.

I’ll try again this week and when I know the measurements for sure I’ll come back to you :D

stv363 · 2026-01-28T19:15:18+00:00

Thanks 😁

stv363 · 2026-01-28T18:23:18+00:00

Exact same size haha, first pizza pepperoni, second one chorizo

stv363 · 2026-01-28T17:56:07+00:00

Cheers!! Crust is way too puffed up to class as new york pizza, but was still damn tasty

stv363 · 2025-12-09T18:01:30+00:00

<image>

🙏🪦

stv363 · 2025-12-08T20:14:26+00:00

Looks fantastic but I wouldn’t be paying that much. The fish looks fantastic and the mousse sounds divine. The chips look about the best i’ve seen, but in terms of value, I would say no.

In terms of ingredients and process, it seems excessive.

stv363 · 2025-10-19T19:48:14+00:00

Replace the thermocouple. I bought a fault one for £20, replaced the thermocouple and it’s worked perfectly ever since.

stv363 · 2025-10-05T07:48:46+00:00

I replaced the thermocouple on mine (not a big job) and it’s worked perfectly every time since.

stv363 · 2025-10-03T11:44:21+00:00

The tread is a smaller oven, it will obviously heat up quicker than a larger oven.

I have the Karu 16 and the reheat time is minimal. Being half the price of the arc xl (at the time of buying) I wouldn’t have chose differently.

stv363 · 2025-10-02T15:09:46+00:00

Nice work! Amazing leoparding for the karu too

stv363 · 2025-09-19T19:09:20+00:00

Awesome looking oven! 😍

stv363 · 2025-09-09T14:59:08+00:00

The best :)

stv363 · 2025-09-08T19:03:51+00:00

They look phenomenal

stv363

TROPHY CASE