Never used my Ooni Koda 16 for any other food besides other bread products like Pita or whatever. It's been fun, but real issue w/ pizza when dealing with friends is trying to get them to put only a little bit of stuff.

Load it up with 10 wet items and you get soggy pizza no matter what the oven temp is.

I run into same problem! Any ideas on how to overcome the sogginess?

Dry the ingredients and cool it out of the oven for 2-3 minutes on a rack. From the article.

Edit-otherwise experiment with baking the crust first.

You need lower temp (600F) and longer time if you’re using a lot of ingredients.

Don't overload with toppings and try to parcook stuff that's high on water. For example, mushrooms should never go on a pizza fresh, they should be reduced on a dry skillet (and optionally seasoned).

Remove the 10 wet items?

I have the Ooni Koda 16. I’ll sear a steak on it occasionally in a cast iron pan. I heat the pan in the oven and then pull it out and sear while on a trivet. I find putting the pan in the oven while cooking isn’t needed.

The pan will hit more than 1,000° so it will sear off the seasoning as well. So you’ll need to reseason it afterwards. That is why I don’t do it often.

I have a Gozney Roccbox, and I have found it useful for: Pizza, Naan Bread, and Pita so far. I haven't tried much else.

The ovens here in Brazil don't hold heat on the top, so I use our roccbox to broil cauliflower and broccoli in a cast iron pan, and when I make a pan pizza, or Mac and cheese, to finish broil the top. It's lovely to have a tool that can do this.

That's pretty neat! I may hav to try that sometime.

You can do wings and flat breads. You can also pop things in while the oven cools down after making pizzas.