Author Topic: Small portable WFO's  (Read 8961 times)

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Offline Bigfoot21075

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Re: Small portable WFO's
« Reply #25 on: March 28, 2012, 06:46:32 AM »
Terracotta has no place in a WFO. Even if you avoid the terracotta models, you're still talking about inner dimensions that aren't appropriate for pizza.

It is made of refractory cement. Terracotta is just an available color. The size is what is holding me off as well. The inside is only 28" by 28"


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Re: Small portable WFO's
« Reply #26 on: March 28, 2012, 07:13:08 AM »
Thanks, I missed that. The inner dimensions are still off, though, imo.

Also, a LOT can go wrong when casting refractory.  If you're going that route, it's best to choose companies with the longest track record possible.

Offline toddster63

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Re: Small portable WFO's
« Reply #27 on: April 17, 2012, 01:10:40 PM »
Kermit, I searched for a few years for a nice portable, affordably priced WFO... I just never found it. And when I did find something that qualified (BEEHIVE oven), the pies coming out of them were not what was in my game plan. I think it's really, really hard to downscale a WFO...

I ended up making a LBE, and just love it. You have to tinker and tune the LBE in (I raised my stone high into the dome, and installed a air foil/air director to redirect the hot air back down over the pies), but I can make Caputo pies on a 850F stone (with comparable air temps) in under two minutes and they have nice leopardizing (and no white inner rim as is common with most LBE baked pies) and are wonderful, spongy and delicious. I've had a few WFO pizzerias (all over here in Northern California) that are better, but honestly, my LBE pies are much better than most WFO pizzerias here in Northern California. Most of my pies aren't quite true Neo, as in Naples (ie. 60 second pies with pale crusts and perfect leopardizing), but they equal elite east coast coal pizzas for sure, and if I get it up over 900F they are close to Naples .

At these temps in the LBE, I do have to stick a screen under the pie after 60 seconds, or the bottom burns, but I don't consider this that big of a drawback—and I've seen many a pizziaolo at their WFO moving pies around or lifting to the dome—as they too have to watch the bottom crust at these temps.

Best $150 I've ever spent and I highly recommend making a LBE for a truly portable and versatile portable high temp pizza oven. For a while I thought they were a half-ass WFO alternative for a tight budget, but after living with one, and seeing pies by LBE bakers like Chau, I think they need to be taken more seriously...
« Last Edit: April 17, 2012, 01:15:19 PM by toddster63 »

Offline JConk007

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Re: Small portable WFO's
« Reply #28 on: April 17, 2012, 02:13:44 PM »
Did a little looking and checking on this brand a ways back when I found out my new mobile competition was recommending them on their site. . I have since been to their new brick and mortar location and understand why they think this is a good oven. For me personally no way I would spend that on such an oven. I am not a hardcore fan of forgo bravo either but would prefer the p 70 or 1 of  their newer offerings over this any given day
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Offline weemis

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Re: Small portable WFO's
« Reply #29 on: May 07, 2012, 05:23:09 PM »
Instantly put off by the website, "Simply put, Roundboy Outdoor Ovens are the best wood fired ovens made"


funny, I checked the website out and it now says "Simply put, Roundboy Ovens are the best value in wood-fired ovens today." I wonder if i'm just seeing something else or if they actually changed their website verbiage due to a posting on this forum? oh, the power can have on the world!
Nick Gore - just a dough eyed wanderer