Hey guys and gals,

I'm looking at a few portable pizza ovens I have seen online and am intrigued on getting one for tailgates.

I've checked the reviews on the ooni3 which one of my friends recommended and I've looked at several other options.

Anyone else have any experience with these or recommendations?

All are a waste of money as they have no other practical uses.

Better off getting quality ingredients, I'd start at jimmy's food store in Dallas, or somewhere similar, get a thin, handmade crust (can be frozen if good, and made in house where you buy it), heat your grill up to 600 degrees. (Green egg pref, but propane is fine)

Put as few toppings on it as possible with fresh chunk (not grated, unless you personally saw it be grated, but torn chunk is still better) mozzarella as your cheese, (do not over do it with too much veggie, especially, but even go light-ish on the meat, less is always more with pizza) and heat for 2-4 minutes depending on crust type and char preference.

Do not use a pizza stone, ever.

Buy some GAPC pizza crack and sprinkle some on after it cooks.

Amaze your guests...

This method allows you to always be throwing out hot pizzas quickly, requires very little cleanup, and is truly an amazing end result.

We didn't talk about sauce, lot of ways to go there, some like a little sweet, some a little spicy, etc.

I, personally, just kinda toss the sauce on last in little spoonfuls throughout the pizza. That way it is on top of everything else and works as a cooking agent, and keeps the pie hotter a little longer.

Here is one I cooked recently.

IMG_2336.JPG

https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html

Here is my current setup. I really like it. The oven could be hauled around, so it's quasi portable, although mine is attached more tightly now. I can get it up around 600 degrees with mostly olive wood and a little oak.
http://imgur.com/a/hDeNQJF

forza orsi said:

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Here is my current setup. I really like it. The oven could be hauled around, so it's quasi portable, although mine is attached more tightly now. I can get it up around 600 degrees with mostly olive wood and a little oak.
http://imgur.com/a/hDeNQJF

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What brand is that?

GoBearsGo said:

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forza orsi said:

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Here is my current setup. I really like it. The oven could be hauled around, so it's quasi portable, although mine is attached more tightly now. I can get it up around 600 degrees with mostly olive wood and a little oak.
http://imgur.com/a/hDeNQJF

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What brand is that?

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Nero Retto Maxi

Get a blodgett 961. They are the best ovens or a Bakers Pride

https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com%2Fulk%2Fitm%2F274095290433