Costco Wholesale has for its
Members:
Solo Stove Pi Prime Pizza Oven Bundle on sale for
$254.99.
Shipping is free.
Thanks to Community Member
DrJasonRN for sharing this deal.
Includes:
- Pi Prime
- Stainless Peel
- Thermometer
- Pi Prime Shelter
- Cordierite Pizza Stone
Features:
- Preheats in just 15 minutes and turns out piping-hot pizza in as little as 90 seconds
- Front-facing temperature control lets you adjust your flame and heat levels with professional-grade precision
- Cordierite stone cooking surface, used by chefs for 200+ years, withstands high temperatures, evenly distributes heat, and releases steam, ensuring a consistently crispy crust
- Pi Prime's wide-mouthed panoramic opening makes it easy to keep an eye on your pizza and make quick turns during the baking process
- Like every Solo Stove product, Pi Prime comes with a lifetime warranty, ensuring family pizza night lasts becomes a lifelong tradition
- Pi Prime will reach temperatures in excess of 950°F
- Portable weighing in at just over 30 lbs
- When using a standard 20lb. LPG tank, Pi Prime will last up to 20 hours on the "High" temperature setting
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The ovens do need time to recoup on colder days though. Warmer days it's generally fine, but there have been times where I have to wait a good 5-10 mins between pizzas when cooking in the fall and winter.
If you're cooking tiny 12" pizzas in an oven this small (basically single serving), it will take a long time. Not because of the cook time, but because of prep time. Remember, you're also not eating w/them during the process (assuming you want people to eat the pizzas hot and not cooled down).
That's why i upgraded to a Koda 16". The pizzas that come out of that are closer to 16" and can easily feed 3 people at a time (they'll need more pizzas then that, but at least more people are eating at the same time).
If you're going to go through the time and effort to make pizzas at home, I can't think of one good reason to get a 12" oven aside from initial price, but trust me, the time you waste on 12" pizzas will quickly catch up to the 150-200 bucks you saved initially.
I've helped a buddy cook with his larger pizza oven, and the extra space is nice. I'd definitely take a Larger oven all things being equal. Larger pizzas are great, but they take a little more practice to get right as they can be unwieldy to get of the peel with heavy toppings. His oven (it is propane but can't remember the brand... don't think it was Koda) took longer to preheat and seemed less consistent, with dough sometimes either not cooked through or top of the pizza getting burned in order to ensure dough was done. The wider opening of the larger may be more impacted by outdoor temperature variances.
I would highly recommend the Solo Stove Pi. It's a great oven that has worked well for my family of 4 over the past year. It's also very efficient, as I have yet to have to refill my first 20 lb propane tank.
-Get a stainless pizza turning peel. You'll need it to rotate the pizza as it cooks and really helps getting the finished pie back on the main peel
-Get a few extra cheap bamboo peels. The most time consuming part is the pizza prep. Being able to prep a few at a time is the key to feeding everyone at once. If you have friends over, put them to work with prep. It's fun!
- Use semolina flour on the peel so that the uncooked pizza won't stick. The ball-bearing effect of the semolina is much more effective than all-purpose flour
- The NY style dough recipe in the Solo manual is great for a very quick and tasty dough. I double the recipe and knead with a KA stand mixer with dough hook. After the first proof, I separate the dough into 10-12 200-250g balls to freeze individually. After defrosting, the yeast reactivates and the finished pizza is indistinguishable to me from non-frozen dough.
- Get a small kitchen scale for making the dough. You'll want to measure ingredients by weight, not by volume.
The end product is amazing. Much better than anything I can get out of a standard oven, even with a pizza stone.
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Our community has rated this post as helpful. If you agree, why not thank wuss
The ovens do need time to recoup on colder days though. Warmer days it's generally fine, but there have been times where I have to wait a good 5-10 mins between pizzas when cooking in the fall and winter.
If you're cooking tiny 12" pizzas in an oven this small (basically single serving), it will take a long time. Not because of the cook time, but because of prep time. Remember, you're also not eating w/them during the process (assuming you want people to eat the pizzas hot and not cooled down).
That's why i upgraded to a Koda 16". The pizzas that come out of that are closer to 16" and can easily feed 3 people at a time (they'll need more pizzas then that, but at least more people are eating at the same time).
If you're going to go through the time and effort to make pizzas at home, I can't think of one good reason to get a 12" oven aside from initial price, but trust me, the time you waste on 12" pizzas will quickly catch up to the 150-200 bucks you saved initially.
Our community has rated this post as helpful. If you agree, why not thank TiltJunkie
"ensuring family pizza night becomes a lifelong tradition"
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If you want fastest pie to pie I would look at Gozney Roccbox.
Overall I like this one a lot and it's a perfect fit for my needs.
The ovens do need time to recoup on colder days though. Warmer days it's generally fine, but there have been times where I have to wait a good 5-10 mins between pizzas when cooking in the fall and winter.
If you're cooking tiny 12" pizzas in an oven this small (basically single serving), it will take a long time. Not because of the cook time, but because of prep time. Remember, you're also not eating w/them during the process (assuming you want people to eat the pizzas hot and not cooled down).
That's why i upgraded to a Koda 16". The pizzas that come out of that are closer to 16" and can easily feed 3 people at a time (they'll need more pizzas then that, but at least more people are eating at the same time).
If you're going to go through the time and effort to make pizzas at home, I can't think of one good reason to get a 12" oven aside from initial price, but trust me, the time you waste on 12" pizzas will quickly catch up to the 150-200 bucks you saved initially.
The ovens do need time to recoup on colder days though. Warmer days it's generally fine, but there have been times where I have to wait a good 5-10 mins between pizzas when cooking in the fall and winter.
If you're cooking tiny 12" pizzas in an oven this small (basically single serving), it will take a long time. Not because of the cook time, but because of prep time. Remember, you're also not eating w/them during the process (assuming you want people to eat the pizzas hot and not cooled down).
That's why i upgraded to a Koda 16". The pizzas that come out of that are closer to 16" and can easily feed 3 people at a time (they'll need more pizzas then that, but at least more people are eating at the same time).
If you're going to go through the time and effort to make pizzas at home, I can't think of one good reason to get a 12" oven aside from initial price, but trust me, the time you waste on 12" pizzas will quickly catch up to the 150-200 bucks you saved initially.
I am thinking to just risk it all, and still get this one...
I've helped a buddy cook with his larger pizza oven, and the extra space is nice. I'd definitely take a Larger oven all things being equal. Larger pizzas are great, but they take a little more practice to get right as they can be unwieldy to get of the peel with heavy toppings. His oven (it is propane but can't remember the brand... don't think it was Koda) took longer to preheat and seemed less consistent, with dough sometimes either not cooked through or top of the pizza getting burned in order to ensure dough was done. The wider opening of the larger may be more impacted by outdoor temperature variances.
I would highly recommend the Solo Stove Pi. It's a great oven that has worked well for my family of 4 over the past year. It's also very efficient, as I have yet to have to refill my first 20 lb propane tank.
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