UK, San Marzano tomatoes

[WaterPixie]

Plenty thoughts.
Not all of them suitable to publication
Anyway, that ottimo looks very much like one of the uuni/ooni's.
Lots of them on the market now.
I've never used the ottimo, but I am very happy with my uuni. Mine was for wood pellet, but I changed the burner to gas.
These things do have a learning curve. You gotta pay attention and turn the pizza often. Its done within 2 minutes.
Don't use high hydration dough.
Ooni/uuni has a recipe site and those ar dedicated to machines like this.
Almost any flour will work.

Should I buy that one? Look at the max temperature I wrote about please. Thanks

 

[badjak]

Should I buy that one? Look at the max temperature I wrote about please. Thanks

Your decission.
As I said, I got no experience with it
Only with the ooni.
Check some reviews and base your opinion on those

 

[Barriehie]

I would get the one, reviews being acceptable, that goes up to 500c. The one that goes to 300c isn't a great deal hotter than an oven.

 

[badjak]

Yep. You want more than 300 oC, more like 450-500+

 

[WaterPixie]

Plenty thoughts.
Not all of them suitable to publication
Anyway, that ottimo looks very much like one of the uuni/ooni's.
Lots of them on the market now.
I've never used the ottimo, but I am very happy with my uuni. Mine was for wood pellet, but I changed the burner to gas.
These things do have a learning curve. You gotta pay attention and turn the pizza often. Its done within 2 minutes.
Don't use high hydration dough.
Ooni/uuni has a recipe site and those ar dedicated to machines like this.
Almost any flour will work.

What qualifies as high hydration?