Bet you'd struggle to get a 112" pizza in the van, let alone an air fryer!You can fit a 112" pizza in an air fryer?
Budget pizza oven
- Thread starter Paul Sussex
- Start date
Good point about the ban on wood/charcoal fires. They are just about universally banned in Europe on campsites, most are gas or electric BBQs only. Some in the more sensitive fire prone areas only allow gas ones in designated areas on the site.Thanks everyone for the advice, it sounded a good idea in my head - but being honest it’s more complicated than I ever thought (never thought dough was important and an art) -all credit to you that you can do it well
Idea was for daughter to buy me a simple birthday present - then use on next trip out (first trip with daughter and her young family).
They are in a tent - I suspect I will end up there and ‘they’ will be in the van.
Planned New Forest (NF) but NF have said ‘no wood burning / cooking ’ including pizza ovens - so defeats part of the objective.
Anyway thank you everyone for the input. I did not realise pizza making is more rocket science than…. Er rocket science!
My 2 penneth worth, I've gone electric Ninja Woodfire Pizza done in less than 2 minutes. As for dough, I buy pre-made, can be dealing with the faff.
The pellets do make a difference in taste when doing pizzas, I don't take this if we're going for a short break, but 4 days plus, this comes away with us.
The pellets do make a difference in taste when doing pizzas, I don't take this if we're going for a short break, but 4 days plus, this comes away with us.
Ninja Woodfire BBQ Grill is brilliant for doing Pizza's. Can almost get your 12" size though more rectangle. No good for the 112" pizzas though 
I think 112" pizzas are standard in some US States.....#vanman v food
I was in San Diego. Went in a restaurant. Ordered a pizza each (no sizes on menu). They pushed 2 tables together as the pizzas arrived. Must have been 18” each. lol.
Gozney just released a small one the Arc Lite
Nothing wrong with an 18" pizza so long as it's a pizza autentica (ie. a margherita or, at a stretch, a marinara). That way, you get a very thin base and a thin layer of topping. Once you get to thicker bases and / or more ingredients on top, it's probably time to scale down accordingly.
I do love a fatter/thicker/deep pan type pizza! Obviously not a pineapple chunk in sight!
Takes me back to my Pizza Hut days, working in the kitchen as a 16 year old spotty kid
'...fatter/thicker/deep pan type' is just a piece of bread with some stuff in it (but you've just about redeemed yourself with the dislike of pineapple!).
I went into a famous pizza restaurant in Naples. The only things on the menu were Margarita and Marinara pizzas. No knives and forks either lol.
Sounds like L’Antica Pizzeria da Michele. That’s the most famous but there’s others in and around Napoli. Indeed, I know one that only serves Margheritas.
@Ayjay , I bow to your superior judgement but gosh, how boring! I want fat bread with more flavours!
Its a long time ago and cant remember the name. I remember it was in a really small street. On the wall were reviews on the New York Times and a photo of President Carter in the restaurant on the walls.
Edit - Just been looking on google maps. I think that might be the place, certainly in the right area.
Last edited:
The skill is in making them thin ..!!
You've guessed it!! Steak night! Ooni makes a great steak too!
End result, perfect medium rare
Have you considered air frying those ?
