Want a propane oven that is self rotating, anyone have any advice?
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I can’t recommend self turning, but i absolutely adore my Ooni Koda 16. It cooks so fast that I don’t mind standing there to turn the pizza for a few minutes.
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That bad boy is expensive but has great reviews. I have been looking at this one…
Portable Rotating Gas Pizza Oven for Outdoor, Stainless Steel Pizza Oven with 14" Pizza Stone, Gas Powered Pizza Oven with Foldable Legs
(5.0)5 stars out of 1 review1 review
$210.99
Give me a little. A woman at work and her husband just bought a really nice one. I’ll reach out and see which one they got and what they think of it.
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It is so good to see you back, man. 
How quickly do these ovens crank out pizzas? I don’t know that I could justify spending the money on one regardless, but if you told me I could have a bunch of people over and quickly make more pizzas as needed you could certainly tempt me.
A lot of these pizza ovens get up to 900 F so a thin crust pizza will cook in a couple of minutes. This summer I bought a Masterbuilt charcoal gravity feed grill / smoker with a pizza oven included, but I haven’t made any pizzas yet.
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First thing I have to say is – i didnt pay retail. Not even close.
In fact i paid about as much as what the other poster linked to.
There are a lot of people that buy Ooni and expect it to be like sous vide; an automstic cook. Theres research that goes into using it that a lot of people dont bother with, and when they fail, they just sell their unit off in frustration. Fine by me!
It takes about a half hour to come up to ~750-800F. Thats my sweetspot because i mainly cook NYC, Detroit, or thin crust pizzas. Those usually take 15 mins max, usually less. But neopolitans can be done in like 60 seconds at 950F.
As far as multiples, whenever ive done that i just give the stone a 5-10 minute reheat in between pizzas at full flame. Usually that works perfectly because i dont prestretch every doughball, i do it immediately before baking, and just setup a toppings station next to the oven.
Not sure if the wood or pellet models vary much with those times, because mine is propane. I cant imagine itd be a whole lot different, but then again those units have doors on the front that could help preheat quicker. I just didnt want the muss and fuss of soot cleanup, continually feeding the wood and all that. The propane flame control on the gas units are so finely controlled, its a lot easier all the way around IMHO.
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@Adrian welcome back?
Thanks? 
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wow there’s a poster that’s been looooooong gone ! Welcome back @Adrian !
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Holeee Hell! DUDE!
Good to see you here.
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Wow, been a bit…good to see you back.
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Lions winning and pizza talk, how can you stay away?
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If my wife and I were to buy one, it would likely be one that someone else bought and used once before deciding they wanted the deck space back. That’s how we got our smoker and Emeril-branded air fryer. Single and limited use appliances are like luxury cars: Let someone else take the depreciation hit so you can score a great deal.
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Exactly. The stone was black so i could tell whoever it was didnt know what they were doing. You lower the flame to its lowest point before putting the pizza in!
Oh well, the black burnt right off while preheating, AND Ooni honored the three year warranty once i registered it. shrug
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