Relatively new product and seems to be a real contender to an Ooni Koda 16. $599 everywhere else.
Would be interested if anyone had any user reviews?
Gasmate Portofino 16-Inch Gas Pizza Oven - $499 + Shipping ($0 C&C) @ Harvey Norman
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Del Boy on 21/11/2023 - 17:28 harveynorman.com.au (317 clicks)
Last edited 21/11/2023 - 17:28 by 1 other user
Last edited 21/11/2023 - 17:28 by 1 other user
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16" Pizza oven at 299?
share link please
Does this work with natural gas?
Don't believe so
you need bigger jet … ng has less thermal energy than lpg for same volume.
I just bought one today. Havent set it up yet but will hope to test it out tomorrow and provide a brief review
Interested to hear!
Brilliant! Thanks very much
Brief review of Gasmate Portofino 16 pizza oven
Unboxing and set up
- Virtually no assembly required. Flip it upside down to fold out the three metal legs and then flip it back over
- Comes with a pizza stone which measures about 415mm x 420mm or so. Stone is about 15mm thick. https://imgur.com/a/wyPE9Ym
- Has electric ignition which makes it easy to light, but unfortunately doesn't come with a AA battery supplied, so you'll need to provide your own
- Manual says that you'll need to heat it up for about half an hour to 45 minutes on the first go to burn off the potential nasties from the factory which was easy enough to do
- Does not come with a pizza peel, so you'll need to get your own
- No carry bag supplied (not even sure if there's one available on the market)Performance
- Warms up very quick. I'd estimate that the thing gets to about 500 degrees in about 10 minutes or so (my infrared thermometer maxes out at about 445 and it reached this around the 8 minute mark)
- Manual says that theres some "cotton" insulation inside the roof of the oven which is a plus because I know that not all pizza ovens have this. Granted, exterior of the oven is far too hot to touch when the pizza oven has warmed up
- As opposed to the Ooni Koda, the gas flame wraps wraps around both sides and the rear of the pizza oven
- This thing gets hot+++. I found that after warm up, I wasn't able to cook a pizza without burning it on max settings. After the fifth pizza or so, I found that the best pizzas I got were pre-heating on max flame, then turning down to the lowest flame setting right before putting the pizza inHere is a video of me making a pizza on this in my backyard. Overall pretty happy with it for 499 given that there's no other 16 inch pizza ovens for anywhere near that price.
Thank you so much for providing this detailed review, really appreciate it. Delighted it seems to be a winner!
Thanks for posting pictures and video.
Are you sure stone is 15mm thick, from picture it looks closer to 10mm?
I am sure as you get more familiar with the oven and get more experience your pizza will improve but both top and base (at least one half) looks undercook and no leopard effect? I am not sure what is the reason, if it is dough related, stone/oven was not hot enough, or other reasons..How important is a 15mm v 10mm stone? What are the effects? and is it worth avoiding this unit if the stone is 10mm?
@Bikies: Koda 12 comes with 10mm thk stone, Koda 16 comes with 15mm stone, Gozney Roccbox has fixed/non removable stone of 19mm.
The thicker the stone, it would take a bit longer to preheat, but as it is thick, it would retain heat more, so when you launch your room temp pizza the stone temperature would reduce/drop dramatically if the stone is thin. So when you want to cook another pizza it will take extra few minutes for the stone to recover and reach the desired heat of ~450c.
I remeasured it with some calipers to be 14.54mm
This is my first pizza oven so there's a bit of a learning curve I'm gradually realising. I've managed to get some leopard spotting on my second batch of pizzas after I turned the oven down a bit more (instead of just completely burn my pizza).
@breadylonglegs: Thanks mate, great to know it is 15mm tick stone. It looks like good oven.
You actually done very well regarding launching and retrieving.
I suggest to download pizzapp if you want to get into poolish or biga (game changer). Or Ooni app as well, for cold proof, but has no option for poolish/biga.
Ballsy putting that oven on tempered glass table mate haha
Thanks for doing a review, been looking into portofino.
Have you tried doing a Neapolitan pizza yet? You get the leopard spots on the crust and base?
Haha definitely ballsy.. it's the only outdoor table I had at the time.. have a new one now.
Yep getting leopard spotting on some of them.. I get the most success when I put the pizza further away from the flames rather than closer. (they burn quite quickly if you go too close to the flames!)
@breadylonglegs: Could you do me a huge favour if its not too much trouble, you able to measure the distance of the front to the back? My ikea outdoor kitchen bench has a depth of 61cm so not sure if it will fit
There’s one for $299 don’t know name but Italian made