The pictures of the the dad casually slapping one hot pizza after the other from a 1000 degree oven directly onto an outdoor table made me laugh. This guy must have mad skills as he was even able to find time between 90 second pizzas to relax on a sofa with his girls.Totally legit!
I was about to pull the trigger on this deal until I noticed broccoli on one of the pizza's. This raises a huge red flag for me and makes me think this deal is a bit suspicious. Think I will pass, but thanks for posting.
Only 1 bad review on Amazon and the guy complained that the pizza catches on fire. I don't know regarding that bad review but if I am looking at a pizza oven, I definitely look at something that produces a lot of heat 😂
The reviews for this on Amazon are really bad
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There are lot of videos on youtube which show using a pizza oven such as this one to do a variety of things such as meat searing, baking all sorts of bread such as cheese bread, pies, crusts etc. you just need to find the right cutlery to fit in the opening....lodge makes a variety of cast iron skillets in different sizes; are one of the popular choices.
Mine was $150 noname brand with no turning stone. Was totally worth it.
Took me about 5-7 times to get dough right, and taste of a semi-decent pizza Napoletana from Napoli. Took about 100-120 pizzas to make pizza right shape, and another 100-ish to make it fast and flying while doing. Now I invite friends to pizza party and they also get a show with that. They are either impressed or polite, either way is good. I provide pizzas, friends provide everything else for those parties (lots of red wine and beer mostly).
Seriously considering building proper brick pizza oven on the deck.
Dough should be from tipo 00 italian flour, kosher or himalayan salt, water, and tiny bit of dry yeast (literally 0.3 g for 8 pizzas - I use jewelry scale), takes 24+ hours to raise and be ready.
These are good for beginners, although I'd recommend just saving up and grabbing a Gozney Arc+, it is a fantastic oven. The flame is mounted sideways, (very brick-oven like) which is a lot better for seeing coloring on the crust. The rear mounted ones you risk not seeing as well, and can char the crust very quickly at 850+
I used mine once. Dough was too moist. Kept sticking to the peel. Pizza's turned out terrible. Totally my fault with the dough but the one failed attempt was enough for my wife to nix the subsequent attempts to pull it out and give it another go.
Use slightly coarse semolina flour, dip and turn each side of the dough in it, gently press down the middle (Not firmly) and you'll experience less peel sticking. If you flick a few pinches of semolina quickly on top of the peel it will not make a thick coat on it, meaning less black/leopard burning on the bottom.
Use slightly coarse semolina flour, dip and turn each side of the dough in it, gently press down the middle (Not firmly) and you'll experience less peel sticking. If you flick a few pinches of semolina quickly on top of the peel it will not make a thick coat on it, meaning less black/leopard burning on the bottom.
Thank you for the advice! I will give this a try next time.
I just received mine and tried it out. On the third pizza had good results. Pizza peel broke on the first use though. All the tools are very cheap, basically useless. But overall I'm happy for what I paid. Just a little more practice and I think it will be worth the investment.
I just received mine and tried it out. On the third pizza had good results. Pizza peel broke on the first use though. All the tools are very cheap, basically useless. But overall I'm happy for what I paid. Just a little more practice and I think it will be worth the investment.
That's nice to hear. Thanks for reporting back +Reps!
Did you have any experience baking pizzas on a stone prior to using this oven? Is the learning curve you are referring to regarding the use of this oven, or to the over all making/baking/launching pizzas from a peel etc?
How solid does the rotating function feel? Is it more like a gimmick or does it seem to fulfill its purpose well?
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I was about to pull the trigger on this deal until I noticed broccoli on one of the pizza's. This raises a huge red flag for me and makes me think this deal is a bit suspicious. Think I will pass, but thanks for posting.
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Took me about 5-7 times to get dough right, and taste of a semi-decent pizza Napoletana from Napoli. Took about 100-120 pizzas to make pizza right shape, and another 100-ish to make it fast and flying while doing. Now I invite friends to pizza party and they also get a show with that. They are either impressed or polite, either way is good. I provide pizzas, friends provide everything else for those parties (lots of red wine and beer mostly).
Seriously considering building proper brick pizza oven on the deck.
Dough should be from tipo 00 italian flour, kosher or himalayan salt, water, and tiny bit of dry yeast (literally 0.3 g for 8 pizzas - I use jewelry scale), takes 24+ hours to raise and be ready.
Use slightly coarse semolina flour, dip and turn each side of the dough in it, gently press down the middle (Not firmly) and you'll experience less peel sticking. If you flick a few pinches of semolina quickly on top of the peel it will not make a thick coat on it, meaning less black/leopard burning on the bottom.
Did you have any experience baking pizzas on a stone prior to using this oven? Is the learning curve you are referring to regarding the use of this oven, or to the over all making/baking/launching pizzas from a peel etc?
How solid does the rotating function feel? Is it more like a gimmick or does it seem to fulfill its purpose well?