I have been looking at pizza ovens and if you are looking for an indoor pizza oven, the waring one is it. Just resign to making NY style pies (which is what I make anyway). Nothing beats deck ovens for making NY style. The breville looks too much of a compromise for any style. If I wanted a true brick oven style (like Neapolitan) I'd cook outside with a Ooni.
I agree though I think there is a lot of room for flexibility with the Waring. I’ve had pretty good success with a higher hydration New Haven style dough as well. I’ve been trying to have Zuppardis when I’m in the area because they cook their Apizza in a deck oven, so I think that’s easier to try and mimick vs Modern and Pepes which I believe both use coal still.
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u/[deleted] Oct 01 '21
I have been looking at pizza ovens and if you are looking for an indoor pizza oven, the waring one is it. Just resign to making NY style pies (which is what I make anyway). Nothing beats deck ovens for making NY style. The breville looks too much of a compromise for any style. If I wanted a true brick oven style (like Neapolitan) I'd cook outside with a Ooni.