Bake and cook your favorite meals with the turn of a dial
Great for making pizza, both novice and advanced recipes
Portable all-season design that can be stored when not in use
Includes essential accessories: pizza stone, peel, grill rack
Product SKU:
buydig_DGPGPRN200BLK
average_preheating_time:
700 Ā°F (371Ā°C) in 15 minutes
cooking_area:
13 x 13.4 in
gas_type:
LPG (Propane)
injector_size:
.93 mm
max_gas_consumption:
283.9 gr/hr
max_pizza_diameter:
11.8 in (30 cm)
operating_pressure:
2.8 kPa
oven_burner:
3.9 kW/hr
product_size:
16.5 x 20.1 x 21.7 in
using_grill_rack:
842 Ā°F (450 Ā°C)
using_pizza_stone:
450 Ā°F (232 Ā°C)
Community Notes
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Model: Deco Chef 2-in-1 Propane Gas Pizza Oven & Grill, Portable, With Pizza Stone, Peel, Rack
Deal HistoryĀ
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Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
I have had the gas version of this pizza over for almost a year. We use it at least once a week for homemade pizza. (took a few weeks to find the right recipe, if anyone is interested I am happy to share it). Trick is to heat the oven for about 8 to 10 minutes before putting in the pizza. You will get a really good crispy undercarriage. and perfectly sizzling pie. We don't use the second compartment much. But its good for eating up pastas, seafood and so on. You can tell its very well made. Ours has been sitting outdoor since day one and has no ruse or any damage.
Watch Vito Iacopelli's videos on pizza on YouTube. I was wondering the same thing. He walks you through pizza making and he is a crust genius as far as I am concerned. I made his recipe earlier this week and it is amazing!!! It takes some time and planning but it is delicious! And use 00 flour. That is double zero flour. Similar to bread flour but it is the stuff they use for the true Italian pizza. It is pricey....but very good!!!!
My opinion is that bread flour yields an easier to work dough. I divide into balls and let them proof on plates, covered with plastic wrap for about 3 hours. I will punch them down flat 1 hr before I plan on making them. The 1 hr rest should help them relax and be easier to work. Still requires practice and figuring out how much hydration in your dough you are comfortable working with. Enjoy.
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I have had the gas version of this pizza over for almost a year. We use it at least once a week for homemade pizza. (took a few weeks to find the right recipe, if anyone is interested I am happy to share it). Trick is to heat the oven for about 8 to 10 minutes before putting in the pizza. You will get a really good crispy undercarriage. and perfectly sizzling pie. We don't use the second compartment much. But its good for eating up pastas, seafood and so on. You can tell its very well made. Ours has been sitting outdoor since day one and has no ruse or any damage.
I have had the gas version of this pizza over for almost a year. We use it at least once a week for homemade pizza. (took a few weeks to find the right recipe, if anyone is interested I am happy to share it). Trick is to heat the oven for about 8 to 10 minutes before putting in the pizza. You will get a really good crispy undercarriage. and perfectly sizzling pie. We don't use the second compartment much. But its good for eating up pastas, seafood and so on. You can tell its very well made. Ours has been sitting outdoor since day one and has no ruse or any damage.
What is the secret to making dough that actually stretches and stays in shape?!
I have had the gas version of this pizza over for almost a year. We use it at least once a week for homemade pizza. (took a few weeks to find the right recipe, if anyone is interested I am happy to share it). Trick is to heat the oven for about 8 to 10 minutes before putting in the pizza. You will get a really good crispy undercarriage. and perfectly sizzling pie. We don't use the second compartment much. But its good for eating up pastas, seafood and so on. You can tell its very well made. Ours has been sitting outdoor since day one and has no ruse or any damage.
What is the secret to making dough that actually stretches and stays in shape?!
My opinion is that bread flour yields an easier to work dough. I divide into balls and let them proof on plates, covered with plastic wrap for about 3 hours. I will punch them down flat 1 hr before I plan on making them. The 1 hr rest should help them relax and be easier to work. Still requires practice and figuring out how much hydration in your dough you are comfortable working with. Enjoy.
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I have had the gas version of this pizza over for almost a year. We use it at least once a week for homemade pizza. (took a few weeks to find the right recipe, if anyone is interested I am happy to share it). Trick is to heat the oven for about 8 to 10 minutes before putting in the pizza. You will get a really good crispy undercarriage. and perfectly sizzling pie. We don't use the second compartment much. But its good for eating up pastas, seafood and so on. You can tell its very well made. Ours has been sitting outdoor since day one and has no ruse or any damage.
Would love to see the recipe. Thank you for your well thought out comment on the product!
Our community has rated this post as helpful. If you agree, why not thank BrianD1969
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from doitdontdoit
:
What is the secret to making dough that actually stretches and stays in shape?!
Watch Vito Iacopelli's videos on pizza on YouTube. I was wondering the same thing. He walks you through pizza making and he is a crust genius as far as I am concerned. I made his recipe earlier this week and it is amazing!!! It takes some time and planning but it is delicious! And use 00 flour. That is double zero flour. Similar to bread flour but it is the stuff they use for the true Italian pizza. It is pricey....but very good!!!!
Watch Vito Iacopelli's videos on pizza on YouTube. I was wondering the same thing. He walks you through pizza making and he is a crust genius as far as I am concerned. I made his recipe earlier this week and it is amazing!!! It takes some time and planning but it is delicious! And use 00 flour. That is double zero flour. Similar to bread flour but it is the stuff they use for the true Italian pizza. It is pricey....but very good!!!!
How are there hundreds of videos on pizza making by 1 guy? Obviously, I'm not watching pizza videos for weeks to become a guru, but maybe I'll watch the most popular videos. Thank you for the suggestion.
Last edited by redpoint5 May 21, 2024 at 05:28 PM.
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How are there hundreds of videos on pizza making by 1 guy? Obviously, I'm not watching pizza videos for weeks to become a guru, but maybe I'll watch the most popular videos. Thank you for the suggestion.
Quick Google search seemed to yield what I was hoping for: "Vito Iacopelli's pizza dough recipe"
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Our community has rated this post as helpful. If you agree, why not thank BrianD1969
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How are there hundreds of videos on pizza making by 1 guy? Obviously, I'm not watching pizza videos for weeks to become a guru, but maybe I'll watch the most popular videos. Thank you for the suggestion.
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