Wood or gas fired pizza oven

[estatenonestate]

I want to buy my DH a pizza oven for Xmas. Pretty settled on the Ooni brand. But I don't know whether to go for gas or wood fired. Both seem to heat up just has quickly. You can buy the wood pellets in bags from Amazon. And I feel this would be more authentic but gas is probably easier. Not much difference in price. Does anyone have experience of either?

I have a Roccbox with interchangable wood and gas burners. We have used the wood once. The pizzas cook in 90 seconds, they're not in there long enough to pick up wood flavour! Gas all the way.

Thanks @MsRinky. It's a good point that it is only inside for 90 seconds. Might go with gas then.

We have a roc box as well

We were told that wood would make up to 3 pizzas Before needing to be brought back up to the optimum temperature

Gas you could make as many as you wanted

No idea if its true but we went for gas (have the wood one as well but not used it)

We have a wood fired Ooni. No real problems with the wood although a couple of times it hasn't got up to temperature and I've had to restart from scratch - I think this may have been due to dampness in the stone base as the oven lives outside year round. Can't say I've noticed a wood - fired taste to the pizzas. Gas is probably less hassle and I have considered upgrading.

We bought the wood one and after the first few goes, bought the gas attachment and not regretted it. It felt a bit stressful keeping the wood one topped enough whilst the gas is hassle free and the pizzas are excellent.

We have a gas powered Ooni, it's absolutely fantastic.
When DH bought it I thought it would be a novelty item that would end up gathering dust and never get used.
I was wrong!
We use ours at least twice a month even when it's cold, so easy and quick and the pizzas are really nice (once you have perfected your dough skills).

We bought the wood Ooni but it just wouldn't heat properly. It can also take a gas attachment .
Bought the gas attachment and it is amazing!!
Perfect pizza every time, restaurant quality. We use it every Friday.

Could not use it without the gas . It's a pain topping up the wood pellets and for us it just could not reach the temperatures required.

We have the Ooni Pro - upgraded this year after many years of owning the Ooni 2S which was fired by wood pellets. The Pro can take wood logs or charcoal and you can also purchase the gas burner attachment although we just stick with cooking with logs. It’s fantastic and with a bit of practice we can get it burning for a good 2/3 hours and slow cook joints of meat in there, steaks on a griddle pan and even bread.

I think that pretty much settles it. Gas it is!

We’ve got the ooni wood one. Takes bloody ages to heat up

Another vote for the Ooni gas one. Oven itself heats up quickly and really easy to use.

Our ability however to not get the pizza dough stuck to the feel is less impressive...and so is DH's tendency to undercook them!!

I have a gas fired Ooni. My friend started with the wood and it was a pain in the arse. The gas is easier to use, as you don't have to keep filling the wood. Although it takes 90sec per pizza it does take a good 20min to reach temperature and with gas that is nice and easy to do.

foodie

My friends use theirs every friday too

Not me Rufus lol!

Larrythelizard - use lots of semolina when rolling out the dough to stop it sticking. Also use good quality flour - we buy 00 flour from Amazon.

I have ordered the gas fired one. Really don't want to wait to Xmas to get it out! 😂

YABU. Buy me one instead.

Thanks for this thread - I was just trying to work out the same thing. Gas looks like a real winner, but DH will want a wood one. I'm looking at the Ooni Fyra - does anyone have one of those?