I joined this forum to learn how to make Neapolitan pizza in my primo pit. txcraig1 was good enough to point out the challenges I'd face: uneven heating due to a bottom-based heat source and loss of temp when the pit was opened. Additionally, it's not clear the primo gaskets survive 900+ degree temps. So I decided to take a pizza detour: learn to make dough/pizza in my home oven while researching dedicated pizza ovens suitable for Neopolitan bakes. I can definitively state that I'm at least a couple of months away from good pizza out of my home oven but, based on my last effort, I believe there's light at the end of the tunnel. So I've started to research pizza ovens with an eye towards a purchase in about 6 months. What follows is my analysis to date.
first some relevant personal facts. I retired last august at age 60. We live in a northern suburb of nyc, with lots of yard and deck space. We also have a pied a terre in manhattan. We'll probably sell our house in 5 years and split our time between manhattan and somewhere warm. The absolute cost of an oven is not an issue but I've always been a disciple of the Millionare Next Door lifestyle (https://www.amazon.com/dp/1589795474/?tag=pmak-20
) with a focus on living below our means.
I've spent some time thinking about four solutions: home build, pizzaparty (gas and wood), roccbox and blackstone:building a pizza oven
- I took a look at the plans from fornobravo and they are daunting. It's almost comical how unequipped I am to build an oven. I own screwdrivers, hammers, pliers and a wrench. I've never poured concrete, built a wooden frame, mortared brick, etc. Also, there'd be a lot more ROI were we to live in the house longer than five years. Still, this solution does have appeal. I have lots of time for research, planning, sourcing of materials and execution. I'd take great satisfaction in building something functional and beautiful.pizza party
- I've done a lot of forum reading about pizzaparty ovens and haven't found a single negative review. Seems like great quality, support and results. But I've started doing some thinking about ROI.
One of the reasons I'm not further along with my pizza making skills is that I'm very concerned about the ill effects of consuming pizza and as such, don't make pizza very frequently. My behavior is reinforced by recent posts in norma's Get Well Thread where forum member chau and others talk about reducing the frequency of pizza consumption for health reasons. I've led a healthy life and definitely don't want to start gaining weight at this point.
Right now I'm thinking one pizza every two weeks is a healthy metric. That's 260 pizzas over the course of ten years. Completely outfitted, the pizzaparty will cost somewhere between $1,400 and $2,000. I'm not sure 260 pizzas warrants that type of spend. To be 10 years younger...roccbox
- the roccbox has garnered sparse but very positive reviews. It's beautifully designed and appears to be well-made. The price point is about half that of a pizzaparty. I'll be looking for more data points over the next six months but this is a promising solution.blackstone
- I'm about 23 pages into the blackstone thread, another 200 or so to go. Getting through the thread may be harder than building my own oven! I suppose, like everyone else, I like the price point but have serious concerns about ergonomics, quality and longevity. Additionally, over the fullness of time, I've learned the value of paying for quality. It's a joy to use a well-engineered solution. I'm guessing I could eventually make good pizza with this device but would eventually become frustrated by the lack of build quality.
I'd love/value your insight and suggestions.