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 °F (371°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 °F (450 °C)
using_pizza_stone:
450 °F (232 °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 HistoryÂ
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
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.
40 Comments
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What is the secret to making dough that actually stretches and stays in shape?!
I find pretty solid results from the dough they sell at Walmart deli for like 2 bucks a pop... let it rest at room temperature for a couple hours then divide in half. These type of ovens the thinner the crust the better the end result
Is this significantly different than just baking it in a grill?
I haven't used this specific one but assuming it works correctly then it is significantly different unless your grill can reach 1000F. Chances are your grill tops out ~500F and the second you pop the top all the hot air is gone, also it's unlikely to have flames come over the top to cook the top and bottom simultaneously.
That being said if you have a grill that does what a pizza oven can do then no there isn't a significant difference.
I'm also talking about the pellet version, the gas version seems useless.
In for the pellet one. Would rather have the wood flavor, and I already have plenty of pellets from the pellet smoker.
Pellets give very little flavor (why I tossed my pellet grill)... I would wonder more about how many pellets it consumes and if it gets as hot (hot enough).
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.
My Homemade new York style pizzas are never good. I bought a stone. Is it because I don't have a pizza oven?
Pizza over will yield the best result. If you're using a stone in an oven and it's not as crisp, you can try to bake the dough a bit bend adding toppings then adding toppings and baking the entire pizza.
If you have a gas grill, buy a pizza stone. I make pizza in my regular grill on pizza stone and it come out awesome every time. Just takes about 3-4 mins based on browning needed..
Make sure the closed grill is 500 degrees or higher before placing pizza on the stone. Leave the pizza stone in the grill to pre heat for atleast 10 mins before making first pizza.
Pizza over will yield the best result. If you're using a stone in an oven and it's not as crisp, you can try to bake the dough a bit bend adding toppings then adding toppings and baking the entire pizza.
Every time I watch this video, even after seeing how much time and effort goes into making the dough just right.. I want pizza. I just watched this whole video at 1 30 am and want pizza.
Others have said it
Vito is the guy with the neapolitan pizza tattooed on his arm... https://youtu.be/OjsCEJ8CWlg?si=wkBX2KIv1kWFAluW
In for the pellet one. Would rather have the wood flavor, and I already have plenty of pellets from the pellet smoker.
A friend of mine has an Ooni wood-fired oven. The pizzas cook so fast that there isn't time for them to take on any smoke flavor. I have a gas-powered Ooni and don't taste any difference compared to pizzas cooked on the wood version. Less work too, but there's a certain amount of additional fun building a fire (if you are in the mood).
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!!!!
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That being said if you have a grill that does what a pizza oven can do then no there isn't a significant difference.
I'm also talking about the pellet version, the gas version seems useless.
https://www.walmart.com/ip/Anna-N...gL_-fD_BwE
https://i5.walmartimage
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Make sure the closed grill is 500 degrees or higher before placing pizza on the stone. Leave the pizza stone in the grill to pre heat for atleast 10 mins before making first pizza.
Others have said it
Vito is the guy with the neapolitan pizza tattooed on his arm...
https://youtu.be/OjsCEJ8CWlg?si=
A friend of mine has an Ooni wood-fired oven. The pizzas cook so fast that there isn't time for them to take on any smoke flavor. I have a gas-powered Ooni and don't taste any difference compared to pizzas cooked on the wood version. Less work too, but there's a certain amount of additional fun building a fire (if you are in the mood).
If you want to make great pizza, check out pizzamaking.com, its a great forum.
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