I had one of the early Ooni's, back when it was spelled with a "U" and the ovens were only big enough to make a 12" pizza and used wood pellets as fuel. You had an equal chance of making an edible pizza as you did scorching your eyebrows off. You could tell they were on to something though. We now have one of the early Ooni Pro ovens and regularly make woodfired pizzas as good as any you can get at all but the very, very best pizzerias. Also, fire-roasted just about anything in a cast iron skillet.

It's pretty remarkable that Ooni basically created the entire market of affordable home pizza ovens that didn't even exist a decade ago. I'm curious to see if their mixer really is a step forward in dough making or just something they felt could expand their product line.

I'm out of counter space for all this stuff. I bought that super popular KitchenAid stand mixer so I could make pizza dough from scratch for my son and it either comes out either under glutened and develops holes or way to chewy and dense (yes I know about the window test). It's so much easier and better to go pick up good pre made dough balls at a local joint (delfina).

I have a love hate relationship with my Ooni (Kona 12" propane fired). I got it for maybe $275, which is a steal. I don't cook enough pizza to be a master, but I'm pretty good, if I have good dough. When I'm at my sisters, I have a pizzeria that is walkable distance from their house and has perfect personal sized dough balls that are prefect. stretchable, never tear, and give good air bubbles. I can entertain a party of 10, pumping out perfect pizzas every 4 minutes. At home, mixing my own dough is trickier. I usually make an extra dough ball or two for pizzas that get messed up. But for the money it was a great purchase. With practice you can get pretty good and people love watching pizza get made and love the results.
About this mixer. $800? Yikes. I have a kitchen aid that has a spiral attachment, but I almost always mix by hand, which is not that difficult (and which most pros would recommend). I can't imagine a home scenario where you would want this mixer taking up more kitchen space at that price.

Anybody who has fallen down the breadbaking rabbithole on youtube will recognize this as an at-home version of a professional spiral mixer. They're pretty cool, and they are really good for making large quantities of bread due to how the mix and knead ingredients together. Nothing Ooni is saying is wrong here.

The tradeoff is that they're really only good for making bread, which makes sense if you're working in a bakery, but maybe not for a home kitchen. And the actual improvement in bread is probably going to be negligible for most people, especially compared to their existing mixer and learning a few basic techniques (like the stretch and fold). It takes a little longer than using a spiral mixer, but not enough to make it worth $800 to me. When you're making 40 loaves of bread per day, a 5% savings in time is a big deal. At home? I'll take the extra two minutes.

Making a homemade pizza every so often is fun. We enjoy the pizzas even if they’re not that great usually. But if the crust is edible, plus cheese and a sauce? What’s not to like? But why would I try to make something as good as a professional? Who am I impressing? UNLESS trying to do that gives great joy. Then I say - Godspeed my friend!

I'm just...how many MORE specialized kitchen gadgets does anyone need? I'm out. I have limited counter and cabinet space (while having a decent sized kitchen in my crazy expensive city), so I'm old school. No one has complained about my pizza dough made by hand / standing mixer and cooked in my oven on a steel (or on a stone when that was what I had). It's more about the ingredients, anyway, in my experience. (Excellent sausage always wins, in my experience.)