For a lower cost option it might be okay, but there are a lot of small standalone gas/wood pizza ovens you can buy now that will get much better results. I myself recently got a roccbox and it is fantastic. There are similar ones out there for something like half the cost though that are probably as or nearly as good, blackstone, uuni, napoli etc.
Purchased a Roccbox last year and it's a fantastic well designed portable pizza oven. Used it a ton of times and have loaned it to family and they loved it. Although I has only used the gas burner attachment I like having the wood rocket stove option. Worth the money.
I also own a custom cut baking steel for indoor cooks and bread.
I looked into a bunch of these too for my ceramic grills and ended up going with a standalone oven too (Ooni Koda). Couldn't be happier. Perfect Neapolitan pies every time in about 2 minutes, and super portable.
I assume it's pretty good for flatbread, too? If I could get meaningful contribution to at least one other thing (naan, say) out of this it starts to get really tempting.
...oooh, how about tandoori-style meat? Any other high-temp cooking work well in these things? Thinking the opening might make it tough or cleanup make it impractical.
Good to know. This is exciting—last time I looked into these sorts of things the selection was far more limited, and priced in the "enthusiast" range. Never got why they'd be so much more expensive than cheap grills or smokers—market hadn't caught up to demand, I guess. These are cheap & space-conscious enough to actually be non-crazy purchases for someone who just wants to make some good flatbread or pizza 1-2x a week. Super bonus points if I can also do some other crazy high-temp things (tandoori!) with it 1x/month or so. Now on my definitely-get-one-this-year list, thanks.
I've tried my neighbor's Roccbox too. Basically Koda is a Roccbox with a few upgrades but with some minor corner cutting too. I.e. Koda is a lot more portable because the burner is inside the oven (so you don't need to disconnect it before you fold the legs). The burner has quite a bit more coverage and heats much more evenly than Roccbox. It also weighs quite a bit less so carrying it with you is a lot more of a possibility, although realistically speaking you will probably be transporting both of them in a car anyway. On the minus side, after a few hours of making pizza the top of Koda heats up quite a bit more than Roccbox (which basically stays cool) so touching it is not an option. It's not hot enough to accidentally burn yourself but it's not cold enough to rest your hand, and if you have kids/pets I'd definitely watch out. Another minus which I can sorta perceive is that Koda's pizza stone is fairly thin compared to Roccbox so I'm not entirely sure what the longevity of it will be. Roccbox stone is proven to last, I guess time will tell.
