Hey Tom - not sure if anyone pointed this out but for high temp pies I would recommend a few things - 1 - use a high protein flour (either bread flour or 00 flour) 2 - less toppings - the dough doesn't have much time to cook so lots of toppings will cause an under cooked dough. 3 - shred or dice your own cheese - that bagged cheese has cellulose to prevent it from clumping. Cheers, Nate
Not bad for the price but i would tweak the oven a bit because the heat is too intense in the basket. I would cover the opening on the charcoal basket with stainless steel sheet towards the front so that 1/2 of the opening is only exposed to the top. That will keep the crust from burning. I would use way less charcoal too. Trial and error with any oven. Great video!
That's a good idea about adding the metal to block that heat. I put my pizza as far to the front as possible, making sure I turn quickly. The problem is the crust cooks faster than the bottom.
No need for modifications I've never burned one y in this oven, just close the lid cook open lid and turn j7st stay with it and turn and turn the pizza turns out great.
I can not find a cover for my Expert Grill Pizza Oven. Not at Walmart, Amazon, eBay, Tractor Supply, or Ace. Does anyone have one? If so where did you get it? PS Good video.
Bought my wife one for Christmas. we used it tonight, and I found that when making multiple pizzas, it's best to two, then reload box and let stone reheat because it does cool down quite a bit
I love this little pizza oven. I purchased one back in July and made over 150 pizzas with it by now. Mainting the heat is a bit of a challenge but once the fire is hot, the pizzas come out amazing. This is worth penny in the $137, now on sale for $97 but I see it's sold out.
Hey Tom, it seems they discontinued this pizza oven in the last year or so. I found one at a local walmart on clearance for $50!!!! can't wait to try it out
The biggest challenge with these ovens is maintaining the temp. If you only make a couple pizzas it’s no big deal, but for parties, the charcoal/wood fire dance can be challenging. I burn oak because it’s hotter than charcoal.
I bought that oven and love it so far. I've baked 4 pies and only managed to screw one up! That on came off the peel wonky and when I went to fix it, the edge of the peel wasn't down on the stone and put a small fold in the pie. only lost about 1 slice of the pizza so, it could of bee worse! Your wife has a Hobart!! Love those old mixers... a real work horse of a machine!
Hey Tom, thanks for this video! I really like how you used the thermometer and cooked a pizza as part of your review. I've been considering this oven for a few weeks now. I'm definitely going to buy it.
For 800 degrees need a high hydration dough and proper 00 pizza flour with an appropriate "W" rating. All of these little tabletop ovens seem to easily burn pizza because the pizza is too close to the fire so constant rotating needing. In real wood pizza ovens, pizza is not next to the fire normally and is usually far away by the opposite wall.
You have it backwards - high temp ovens require less dough hydration. The continuous turning isn’t an issue because the pizza is done in two minutes or less.
I just ordered one for under $100. I’ve been looking about getting an Onni but just haven’t been able to justify the $500 yet. I’m glad I found your video.
I wonder if you attached a piece of sheet metal to the front facing coal basket to prevent flames from charging the Pie. Letting only heat escape up along the roof. Do you think that would make a difference and if it's possible?
Good review. I've been looking at small ovens and after reading and watching many reviews, I've set my mind on a charcoal model because the propane models really go through the gas! Question Tom, with the charcoal basket filled up and burning hot, did you have to add more charcoal for your bake? I usually do only two pizzas at any one meal and was hoping that one charge will do the job
I'd stand a piece of firebrick up in front of the charcoal basket to create more indirect heat. I think it'd give more of a baking effect rather than 'surface of the Sun' effect.
Love the video, Ill stick with my Akorn for pizza. You made me real nervous with that pizza sitting on the peel while you were talking, i was hoping it wouldn't stick. Keep us updated on how the over lasts over time.
Hey Tom……i watched your video with great interest…not understanding why you got a flare up on your stone?….did some pepperoni come off the pie and landed on the stone?…pepperoni has a lot of fat…..one thing I would suggest is maybe cooking a pizza without the front cover….it’s good to have some charring on the crust….keep us posted on your progress
You put the pizza in before it was hot enough. I have an Ooni Karu and in order to get the crust to be cooked thoroughly and crispy, the pizza stone needs to be at about 900 degrees. That way the crust cooks well without burning the top. Takes about 90-120 seconds to cook completely.
I have an Ooni Karu as well and learned that you rotate the pizza every 30 seconds (NOT every 45-60 seconds). Either that or learn to enjoy burnt crust! The other thing is to absolutely ensure that the stone is hot enough as it will take much longer to reach proper cooking temp than the air inside the oven. Even the amount of toppings you put on your first pizza are a bit much for this style of pizza cooking, which contributed to the soggy crust. My primary tip when you get into this type of pizza oven is that many larger grocery stores sell pre-made pizza dough in their bakery (one ball can easily make two pizzas). I suggest using that so you can perfect your oven game before getting into making your own dough.
Great video 😊 I have my own Expert Grill Pizza oven that I'm breaking in tonight. On sale for $97 right now! Construction is superior to pellet oven I paid $150 for! I think it's going to make better pizza too! Had SOME creosote stained pizzas from the pellet oven!
You could use this as a wood fired pizza oven if you have small enough chunks.... The stone should be around 650 for good results from what I have researched, 800, may be a bit on the hot side and yes, in these ovens the front door is probably not necessary because you need to constantly monitor and turn.....I personally and going to get one try it out and replace the stone with steel, steel is a game changer. Much better than a stone.
I replaced the stone with 1/4" steel plate..Works waaaaay better!, heats faster, crispier crust, I worry about it weighing more that twice as much as the stone though..
@@michaelmilitano3647 Where did you get the steel plate? I have tried making like 5-6 pizzas and all came with a bit of raw dough in the center of pizza. Only worked well when making a thin crust pizza.
I wanted an Ooni, but when price dropped on this to $97, decided what the heck. I can't get it to reach really high temps. W/ stone the deck was around 600ºF. With lump charcoal I could get the air temp thermometer up to around 800. Oh I added big hickory chunks to get flame. Replaced stone w/ 1/4" pizza steel (from attempt to turn grill into pizza oven) Steel up to only 700. There is a reason it's cheap. Not saying it's junk, but if you expect 900º like the Ooni......not happening. You can make a Neapolitan style at the lower temps, but it's not quite right. I'll eventually pony up the cash for an Ooni.
@@TomHorsmanAmateurBBQThanks Tom. Was not trying to step on your review. I may try something goofy like using a blower to get more air moving over the coals to boost temp. Seems like I remember Alton Brown did this w/ a kettle grill in his book to sear steak. I would put this on par w/ using the steel in my rectangular charcoal grill, where I put coals up on the cooking grate next to the steel to simulate pizza oven. Works, but uses a lot of fuel. If opting for the Walmart.....I'd say at this point, get something like a frozen Frescetta, let it thaw and then bake. Be way better than in conventional oven, but don't bother w/ trying to make dough and expect good pizzeria results. But this opinion is only after a few test. Who knows? May discover the secret and end up loving it.
im sure you have found the proper temps to cook these at by now, but a heads up, I worked for a "National chain" pizza franchise and we cooked ours @ 580°
Just curious how well it will hold up over time. Can we get a follow up after say 10 cooks ? I'd like to see if any part of it starts to warp due to heat.
Here is a nice trick I've seen done on other pizza oven/kits especially if you can't master the peel,use a pizza pan on the stone(I do on my kettle oven kit),easy to turn plus the stone isn't giving the flavor its the wood and charcoal with the high heat giving the results not the stone
Can you cook on a wood table? What is the temp like when the oven is full blast and you hold your hands about 6" from it near the bottom and the top and the sides for a while?
Due to our heat wave this summer, I just got around to using it last night. Any tips for jacking up the heat? I had occasional forays into the 650-700 range, but it seemed to settle at about 450. I'm using it again tonight, this time with a lazy Susan and a round pizza stone for easier rotation.
@@TomHorsmanAmateurBBQ definitely to hot 🔥 try half the amount of lump and a chunk of wood? Or let it burn down a little.. going to take some experimenting for sure!
The reason this oven is $140 is because the outer shell is not stainless and the bolts are not stainless. I suspect it will rust if left out. A can of grill paint could be used to touch it up.
FYI 400 series stainless steel is magnetic . Just because it is magnetic doesn't mean it isn't stainless steel. By the way it shines I am sure it is stainless steel.
Wondering if you can use wood in this? Some mesquite would be awesome. Have you tried cooking the pizza with the door off after the stone has been pre heated up to temp?
Thanks for Watching! Yes to the mesquite. The door is only used during pre heat, the door stays off during cooking because you are turning the pizza very often
@@TomHorsmanAmateurBBQ Tom. how much smoke flavor you add in a smoker in 5 minutes? i suggest you try a blind taste test if you think you are actually getting smoke flavor in your pizza.
Hey Tom, I was excited to see you did the review on the Pizza Oven, I was the one who reached out to you a few weeks back. Are you going to try a Papa Murphy's take and bake in it also?
Thanks for Watching! Wouldn’t use it on wood or plastic, keep on watching, I’ll be previewing an all metal table made specifically for pizza ovens like this
I got this oven and used is several times now. Purchased a second stone for my husbands gluten free pizzas. Hard time not letting the edge get burnt even with putting the pizza really close to the edge of the door. Then decided to make smaller personal size pizzas and didn't have as much of an issue with the burning. But I think I have not been waiting long enough for the stone to heat up, and even though I filled the charcoal tray It didn't get up past 700 degrees so not sure what's up with that. Over all the pizza tasted awesome. I add in a couple chunks hickory wood a few minutes before putting the pizza in for more smokey flavor
Nice video! What's the metal table you have it on? Any recommendations? Just bought a Z Grills 700 2C2E and am missing the table space. May have been mentioned previously, I've only recently started making my way through your videos though
Having issues with the bottom not cooking and the top ends up burning cause of the time the bottom takes to cook. And the dough sticks to the rock when I first try to rotate it. Any tips? Awesome video by the way!
OK Tom, I got one of these. After watching videos on this I knew not to walk away when cooking and rotate every 30-45 seconds. One thing I see for an issue with this. The top/edges cooks really fast and the bottom, not so good. Since the pizza stone is heated from the top, as soon as the pizza is put o the stone there is no stone heating any more. And the stone goes from 600F to 400F really quick. So, 3 minutes in (with rotating) the edges and top are finished cooking and the bottom is just getting started. The third pizza I made last night actually had the middle still kinda doughy. Yes, I let the oven heat up for 25 minutes so without any pizza inside the temps looked good and steady at around 600F. If we could figure out a way to get heat for the bottom of the stone so it doesn't cool down when the pizza is put inside, this would be a better pizza oven. Just my opinion.
Thanks for Watching Mike! The second set of pizzas I did I went with thinner crust, and it was pretty crisp, plus I think with some extra attention that 700 might work better. Thanks for the feedback Mike
@@TomHorsmanAmateurBBQ I was thinking maybe cast iron or steel plate but those might be too heavy without adding support to the legs so they wouldn't splay out.
@@bschilt3 yeah, fantastic price. I got a stainless table to put it on, and discovered the legs are a bit wobbly, but still, for that price it can’t be beat.
That's not bad! I'll bet with some more practice and maybe do a slightly smaller pie will be successful. Very impressive for a lower price oven. If they can last over time will be key, not just a year or so.
To avoid getting a soggy pizza you can always pre cook the pizza without the ingredients. For a minute or so or until a light brown toast. As the cheese melts it releases water vapor onto the dough during the cooking, that is why you get a soggy pizza.
not bad oven .. using coal is a little more learning curve.... 1. I have bakerstone pizzia oven works for me .. Propane and temperature consistency is better for me and my catering biz .. 800 to 900 in about 20 minutes for preheat the stone... Never had soggy pies.... 1. either the dough your making is not right 2. over toppings on the pies 3. not pre heating the stone. ,..
Hey Tom - not sure if anyone pointed this out but for high temp pies I would recommend a few things - 1 - use a high protein flour (either bread flour or 00 flour) 2 - less toppings - the dough doesn't have much time to cook so lots of toppings will cause an under cooked dough. 3 - shred or dice your own cheese - that bagged cheese has cellulose to prevent it from clumping. Cheers, Nate
Thanks for Watching Nate! Appreciate the feedback!
Hit it on the head. Fewer toppings, better dough (no sugar! It burns!) No bagged cheese. Yikes.
Thanks for watching Alex! Bagged cheese is bad too….had no idea
Thanks for Watching! Appreciate the feedback
@@SilverShadow2LWB I would also suggest using a low hydration dough (under 50%) if using 800F as it will cook faster
Not bad for the price but i would tweak the oven a bit because the heat is too intense in the basket. I would cover the opening on the charcoal basket with stainless steel sheet towards the front so that 1/2 of the opening is only exposed to the top. That will keep the crust from burning. I would use way less charcoal too. Trial and error with any oven. Great video!
Thanks for watching! Appreciate the feedback!
That's a good idea about adding the metal to block that heat. I put my pizza as far to the front as possible, making sure I turn quickly. The problem is the crust cooks faster than the bottom.
Thanks for watching! Agreed
No need for modifications I've never burned one y in this oven, just close the lid cook open lid and turn j7st stay with it and turn and turn the pizza turns out great.
I can not find a cover for my Expert Grill Pizza Oven.
Not at Walmart, Amazon, eBay, Tractor Supply, or Ace. Does anyone have one? If so where did you get it?
PS Good video.
Bought my wife one for Christmas. we used it tonight, and I found that when making multiple pizzas, it's best to two, then reload box and let stone reheat because it does cool down quite a bit
Thanks for Watching Ronnie! Appreciate the feedback
I love this little pizza oven. I purchased one back in July and made over 150 pizzas with it by now. Mainting the heat is a bit of a challenge but once the fire is hot, the pizzas come out amazing. This is worth penny in the $137, now on sale for $97 but I see it's sold out.
Thanks for the feedback and for Watching!
Doubtful the cost of charcoal would offset just buying a frozen pie and heating in toaster oven....
Damn, y’all are making me reconsider spending $600 on the 16” ooni gas oven
After a long day, frozen is delicious!
$70 on clearance today!
Hey Tom, it seems they discontinued this pizza oven in the last year or so. I found one at a local walmart on clearance for $50!!!! can't wait to try it out
Thanks for watching! Enjoy
Thanks for this vid. I checked the app & saw it's in stock locally - and $20 less! Great review!
Thanks for Watching! Good to know
Hello Tom, was at my local WallyWorld and picked up this model for $46.13 going to start making pizza this weekend!
Thanks for Watching! That’s a great deal! Enjoy!
I bought one yesterday and used it for the first time today it works pretty well and for the price compared to an ooni it's a no brainer.
Thanks for Watching Jared! I agree!
Yeah I'm going that route in comparing it to others for 1/3rd-1/4rth the cost..for a starter oven, can't be beat till I get my brick one built! 🍕
Thanks for watching!
Can you also put wood pieces in there too
Thanks for watching ! Yes
Can't beat it for the price...great video Tom, thanks.
Thanks for Watching Bill!
Given that any Ooni or kettle accessory would cost more, this offers a cost-effective alternative. Thanks for sharing this with us Tom.
Thanks for watching Ted!
@@TomHorsmanAmateurBBQ
Hi Tom picking one up this weekend. What size table is that ? 24x24?
@Mamlookaboobooday th-cam.com/video/3TmiRP-pX-I/w-d-xo.htmlsi=GMwI_phwWlY20Pfj
I would probably try a 12" pie to get more room/make it easier to manipulate the pizza and gain space away from the fire.
Thanks for watching John. Appreciate the feedback
I’ve been kickin’ around buying one. Now you have made my mind up for me. I am definitely going to buy one. 👍 Thanks for the review. 🙏 😎 🇺🇸
Thanks for Watching Dave! Enjoy!
Same here!
The biggest challenge with these ovens is maintaining the temp. If you only make a couple pizzas it’s no big deal, but for parties, the charcoal/wood fire dance can be challenging. I burn oak because it’s hotter than charcoal.
Thanks for Watching Chris! Thanks for the feedback
I bought that oven and love it so far. I've baked 4 pies and only managed to screw one up! That on came off the peel wonky and when I went to fix it, the edge of the peel wasn't down on the stone and put a small fold in the pie. only lost about 1 slice of the pizza so, it could of bee worse! Your wife has a Hobart!! Love those old mixers... a real work horse of a machine!
Thanks for Watching! Appreciate the feedback and support
@@TomHorsmanAmateurBBQ BTW Tom, have you tried this oven using wood only?? If you have, what are your thoughts? Ya'll have a great day!!
I have not
Hey Tom, thanks for this video! I really like how you used the thermometer and cooked a pizza as part of your review. I've been considering this oven for a few weeks now. I'm definitely going to buy it.
Thanks for Watching ! Enjoy!
For 800 degrees need a high hydration dough and proper 00 pizza flour with an appropriate "W" rating. All of these little tabletop ovens seem to easily burn pizza because the pizza is too close to the fire so constant rotating needing. In real wood pizza ovens, pizza is not next to the fire normally and is usually far away by the opposite wall.
Thanks for watching John!
You have it backwards - high temp ovens require less dough hydration. The continuous turning isn’t an issue because the pizza is done in two minutes or less.
Thanks for watching Sid!
I just ordered one for under $100. I’ve been looking about getting an Onni but just haven’t been able to justify the $500 yet. I’m glad I found your video.
Thanks for Watching Matt!
6:01 Tom how old is that mixer? That thing has got to be from the 60s if it's Hobart branded and not Kitchen-Aid branded.
Thanks for watching! I believe it was my wife’s mothers
HAHA, Tom! Our hair and glasses are so similar I thought I was seeing my own reflection in the bottom of the charcoal basket at 04:54 !
Thanks for Watching! Lol
I don’t think you can go wrong with that at $137. Like any grill, there is always a learning curve. Always enjoy your reviews 👍. Thanks for sharing!
Thanks for Watching Michael!
$97 right now!
Got mine for $70!!
Just picked one of these up, thanks for the vid! Can't wait to try it out
Thanks For Watching! Congrats!
Can’t wait to try this. Just got it on sale for $82 brand new in Sacramento.
Thanks for Watching Rudolph! That’s a great deal!
I wonder if you attached a piece of sheet metal to the front facing coal basket to prevent flames from charging the Pie. Letting only heat escape up along the roof. Do you think that would make a difference and if it's possible?
Thanks for watching! Not sure if that would work might back off the heat to much
Got mine for 35 bucks on sale. Marked down three different times. Just assembled and ready to fire up tomorrow.
Thanks for Watching Hank! Enjoy!
Good review. I've been looking at small ovens and after reading and watching many reviews, I've set my mind on a charcoal model because the propane models really go through the gas! Question Tom, with the charcoal basket filled up and burning hot, did you have to add more charcoal for your bake? I usually do only two pizzas at any one meal and was hoping that one charge will do the job
Thanks for watching! No, one basket will do
Can’t wait for an update on this Tom. A few mor cooks. Maybe a little smaller diameter pie would prevent the crust from charring.
Thanks Jim! Yup, more practice needed
I'd stand a piece of firebrick up in front of the charcoal basket to create more indirect heat. I think it'd give more of a baking effect rather than 'surface of the Sun' effect.
Thanks for watching! Appreciate the feedback
Picked one up today marked down to $40. Can’t wait to use it
Thanks for watching Stephen! Enjoy!
Tom, I just checked Walmart and they have a "rollback" price of $97.00 as of 07/31/2022, and that's with free delivery.
Thanks for Watching David! Congrats!
Tom how wide is your table? I’d like to make sure I get a wider one.
Thanks for Watching Steve! 24” w 35” l
As always liked you review It’s $59.00 at my local Walmart..! Thanks..for reviewing.
Thanks for Watching George! That’s a great deal!
Love the video, Ill stick with my Akorn for pizza. You made me real nervous with that pizza sitting on the peel while you were talking, i was hoping it wouldn't stick. Keep us updated on how the over lasts over time.
Thanks for Watching Aaron! Will do!
Would putting a high heat brick in the back near the basket help the crust from burning ?
Thanks for Watching Alex! Not sure, depends on how it’s configured
Def gonna pick on up tomorrow. Saw this at my Walmart today on sale for $82
Thanks for watching! That’s a great deal!
Thanks for the video. Can you use wood instead of charcoal?
Thanks for Watching! Not sure that would work
Can you use wood?
Thanks for Watching! Wood chips maybe or pellets
Hey Tom……i watched your video with great interest…not understanding why you got a flare up on your stone?….did some pepperoni come off the pie and landed on the stone?…pepperoni has a lot of fat…..one thing I would suggest is maybe cooking a pizza without the front cover….it’s good to have some charring on the crust….keep us posted on your progress
Thanks for watching Mark! Appreciate the feedback and encouragement
You put the pizza in before it was hot enough. I have an Ooni Karu and in order to get the crust to be cooked thoroughly and crispy, the pizza stone needs to be at about 900 degrees. That way the crust cooks well without burning the top. Takes about 90-120 seconds to cook completely.
Thanks for Watching! Appreciate the tip
I have an Ooni Karu as well and learned that you rotate the pizza every 30 seconds (NOT every 45-60 seconds). Either that or learn to enjoy burnt crust! The other thing is to absolutely ensure that the stone is hot enough as it will take much longer to reach proper cooking temp than the air inside the oven. Even the amount of toppings you put on your first pizza are a bit much for this style of pizza cooking, which contributed to the soggy crust.
My primary tip when you get into this type of pizza oven is that many larger grocery stores sell pre-made pizza dough in their bakery (one ball can easily make two pizzas). I suggest using that so you can perfect your oven game before getting into making your own dough.
Thanks for Watching! Appreciate the feedback
Any videos of after using it a few times and gotten used to it
Thanks for Watching Mickey! th-cam.com/video/813firr6f_8/w-d-xo.html,,,,,,th-cam.com/video/5z_Cq9lyk_4/w-d-xo.html
did you ever figure out how to warm the stone enough
to get a good crust?
Thanks for watching! Lots of fire
@@TomHorsmanAmateurBBQ Just need to preheat for like 30 min? Also did you find yourself replacing the charcoal just for 1-3 small pies?
Yes to both, wood chips right before I put the pizza in to get that wrap around flames
Great video 😊 I have my own Expert Grill Pizza oven that I'm breaking in tonight. On sale for $97 right now! Construction is superior to pellet oven I paid $150 for! I think it's going to make better pizza too! Had SOME creosote stained pizzas from the pellet oven!
Thanks for Watching Jon! Enjoy!
You could use this as a wood fired pizza oven if you have small enough chunks.... The stone should be around 650 for good results from what I have researched, 800, may be a bit on the hot side and yes, in these ovens the front door is probably not necessary because you need to constantly monitor and turn.....I personally and going to get one try it out and replace the stone with steel, steel is a game changer. Much better than a stone.
Thanks for Watching Todd! Enjoy!
I replaced the stone with 1/4" steel plate..Works waaaaay better!, heats faster, crispier crust, I worry about it weighing more that twice as much as the stone though..
Good to hear, might want to brace the legs
@@michaelmilitano3647
Where did you get the steel plate?
I have tried making like 5-6 pizzas and all came with a bit of raw dough in the center of pizza. Only worked well when making a thin crust pizza.
@@michaelmilitano3647 hi! Where did you get the steel plate from? And what size?
I wanted an Ooni, but when price dropped on this to $97, decided what the heck. I can't get it to reach really high temps. W/ stone the deck was around 600ºF. With lump charcoal I could get the air temp thermometer up to around 800. Oh I added big hickory chunks to get flame. Replaced stone w/ 1/4" pizza steel (from attempt to turn grill into pizza oven) Steel up to only 700. There is a reason it's cheap. Not saying it's junk, but if you expect 900º like the Ooni......not happening. You can make a Neapolitan style at the lower temps, but it's not quite right. I'll eventually pony up the cash for an Ooni.
Thanks for Watching Joseph! Appreciate the feedback, hopefully you’ll report back with your Ooni
@@TomHorsmanAmateurBBQThanks Tom. Was not trying to step on your review.
I may try something goofy like using a blower to get more air moving over the coals to boost temp. Seems like I remember Alton Brown did this w/ a kettle grill in his book to sear steak. I would put this on par w/ using the steel in my rectangular charcoal grill, where I put coals up on the cooking grate next to the steel to simulate pizza oven. Works, but uses a lot of fuel. If opting for the Walmart.....I'd say at this point, get something like a frozen Frescetta, let it thaw and then bake. Be way better than in conventional oven, but don't bother w/ trying to make dough and expect good pizzeria results. But this opinion is only after a few test. Who knows? May discover the secret and end up loving it.
im sure you have found the proper temps to cook these at by now, but a heads up, I worked for a "National chain" pizza franchise and we cooked ours @ 580°
Thanks for Watching!
Just curious how well it will hold up over time. Can we get a follow up after say 10 cooks ? I'd like to see if any part of it starts to warp due to heat.
Thanks for watching! You bet!
Well.....keep your expectations low considering it's made out of beer cans.
Thanks for Watching
Mine’s fine. And I’ve had it since April 2022. Only thing that happens is that the burning carbon “stains" the coal basket metal.
That was inevitable.
Thanks for watching! Appreciate the feedback
Thanks for the video. Just picked up clearance for $50
Thanks for Watching! Enjoy!
Just got one for 45 dollars today!!
@taylorboyd4252 Thanks for watching Taylor! Congrats!
Here is a nice trick I've seen done on other pizza oven/kits especially if you can't master the peel,use a pizza pan on the stone(I do on my kettle oven kit),easy to turn plus the stone isn't giving the flavor its the wood and charcoal with the high heat giving the results not the stone
Thanks for Watching Christopher! Appreciate the tip
Wonderful review , God bless you and family Tom
Thanks for Watching!
Can you cook on a wood table? What is the temp like when the oven is full blast and you hold your hands about 6" from it near the bottom and the top and the sides for a while?
Thanks for watching! No it gets too hot
Wow! Great review, Tom. It's now on sale for $97!
Thanks for watching Mick!
I just bought one!
Congrats! Enjoy!
$77 now, just bought today!
Due to our heat wave this summer, I just got around to using it last night. Any tips for jacking up the heat? I had occasional forays into the 650-700 range, but it seemed to settle at about 450. I'm using it again tonight, this time with a lazy Susan and a round pizza stone for easier rotation.
Thanks for the review Tom. Quick question where did you get your little table
Thanks for watching Tim! Z grills sells it as an accessory
Great job on review and first pizza! Extra crispy😉
Thanks for Watching Wade!
It looks like it would be better to make a smaller pizza, as the sides reflective more heat. I might have to buy this Oven. Thank you,
Thanks for Watching Thomas! Agreed!
Been using a stone on my Weber and have it down to a science. Although, for $137 I gotta give this a try. Thanks for the video Tom.
Thanks for watching Eric!
Have the wife get some OO caputo flour. Great for high heat and fast cook times. That’s what they use for traditional Neapolitan pizza.
Thanks for watching Phillip!
correct!.. I use some 00 flour with king Arthur bread flour 12.7 content
Less charcoal or let it burn down a little is my suggestion or less charcoal and a couple chunks of hickory wood?
Thanks for Watching John! Yup, gonna try again today
@@TomHorsmanAmateurBBQ definitely to hot 🔥 try half the amount of lump and a chunk of wood? Or let it burn down a little.. going to take some experimenting for sure!
And turn it every 20 to 30 seconds.
Any idea on what the purpose of the hole in the bottom is?
Thanks for watching! Allows any moisture that may end up under the stone during storage to drain.
Wow I was impressed. I'm getting one .
Great vid Tom. Thank you.
Thanks for Watching! Can’t beat it for the price!
I told my wife about it and she all ready ordered it. Pizza tomorrow baby!!!!
Congrats! Enjoy!
The reason this oven is $140 is because the outer shell is not stainless and the bolts are not stainless. I suspect it will rust if left out. A can of grill paint could be used to touch it up.
Thanks for watching Chris! You are most likely correct
I have cooked numerous pizzas and still can’t get the bottom cooked! Also can’t get stone over 450 no matter what I do!
Thanks for Watching Bob! Try would chips or pellets on the hot coals
Sprinkle a little cornmeal up under the crust is a slide off easier
Thanks for Watching!
FYI 400 series stainless steel is magnetic . Just because it is magnetic doesn't mean it isn't stainless steel.
By the way it shines I am sure it is stainless steel.
Thanks for watching! Appreciate the feedback
Thanks for the review. I just bought one too. Can’t wait to try it out.
Thanks for watching Steve! Enjoy!
Wondering if you can use wood in this? Some mesquite would be awesome. Have you tried cooking the pizza with the door off after the stone has been pre heated up to temp?
Thanks for Watching! Yes to the mesquite. The door is only used during pre heat, the door stays off during cooking because you are turning the pizza very often
wood adds no flavor in a 1-6 minute bake like you are going to do in this oven. there is no point.
Thanks for Watching! That’s not true…..
@@TomHorsmanAmateurBBQ Tom. how much smoke flavor you add in a smoker in 5 minutes? i suggest you try a blind taste test if you think you are actually getting smoke flavor in your pizza.
Thanks again for watching and commenting… to you it may not seem feasible but it is, appreciate your opinion. Thanks
Hey Tom, I was excited to see you did the review on the Pizza Oven, I was the one who reached out to you a few weeks back. Are you going to try a Papa Murphy's take and bake in it also?
Thanks for watching Curtis! Thanks for the tip! This gets too hot for take and bake, you need a crust with no sugar
Anyone know what type of pizza oven cover will fit on the Expert Grill?
Thanks for watching Daniel! I have no idea
what kind of a table do you put this on? des it get too hot for wood or plastic?
Thanks for Watching! Wouldn’t use it on wood or plastic, keep on watching, I’ll be previewing an all metal table made specifically for pizza ovens like this
hey are you able to use wood in this? even tho its marketed for charcoal
Thanks for Watching Michael! You can use wood chunks with the charcoal
@@TomHorsmanAmateurBBQ thanks Tom :)
great video tom! which b&b lump charcoal is your favorite?
Thanks for Watching! Hickory!
I got this oven and used is several times now. Purchased a second stone for my husbands gluten free pizzas. Hard time not letting the edge get burnt even with putting the pizza really close to the edge of the door. Then decided to make smaller personal size pizzas and didn't have as much of an issue with the burning. But I think I have not been waiting long enough for the stone to heat up, and even though I filled the charcoal tray It didn't get up past 700 degrees so not sure what's up with that. Over all the pizza tasted awesome. I add in a couple chunks hickory wood a few minutes before putting the pizza in for more smokey flavor
Thanks for watching! Haven’t gotten mine over 800, the wood does help
I literally just got this an hour ago as a bday gift. Trying to figure out if it’s worth keeping or not 😂
Thanks for Watching Derek! Enjoy!
Nice video! What's the metal table you have it on? Any recommendations? Just bought a Z Grills 700 2C2E and am missing the table space. May have been mentioned previously, I've only recently started making my way through your videos though
Thanks for Watching Gus! Got it from Z-Grills!
Nice! Where did ya get the table?
Thanks for Watching! Off of Amazon
Tom, have you tried using pellets in the WM pizza oven?
Thanks for Watching! I have not
Having issues with the bottom not cooking and the top ends up burning cause of the time the bottom takes to cook. And the dough sticks to the rock when I first try to rotate it. Any tips? Awesome video by the way!
Thanks for watching Juan! Sometimes it’s the dough, try a dough without sugar, I’ve had good luck with pre made doughs from my local grocery store
Make sure the stone is HOT!! That will help with the sticking. And use a sugarless dough.
Thanks for watching Thomas!
A little corn meal or flour on the peel will help keep the bottom of the pizza from sticking.
@tlwilkinson Thanks for watching!
Can you use wood pellets instead of charcoal on this one?
Thanks for watching! No
Best one Ive seen, stainless steel, got mine on sale for 97$ love it
Thanks for Watching Dave!
I'm getting one!! Looks like an AWESOME deal!
Yes it is! Thanks for watching!
OK Tom, I got one of these. After watching videos on this I knew not to walk away when cooking and rotate every 30-45 seconds. One thing I see for an issue with this. The top/edges cooks really fast and the bottom, not so good. Since the pizza stone is heated from the top, as soon as the pizza is put o the stone there is no stone heating any more. And the stone goes from 600F to 400F really quick. So, 3 minutes in (with rotating) the edges and top are finished cooking and the bottom is just getting started. The third pizza I made last night actually had the middle still kinda doughy. Yes, I let the oven heat up for 25 minutes so without any pizza inside the temps looked good and steady at around 600F. If we could figure out a way to get heat for the bottom of the stone so it doesn't cool down when the pizza is put inside, this would be a better pizza oven. Just my opinion.
Maybe replace the stone with a thicker one?
Thanks for Watching Mike! The second set of pizzas I did I went with thinner crust, and it was pretty crisp, plus I think with some extra attention that 700 might work better. Thanks for the feedback Mike
Thanks for Watching Tim, thermal mass is always good, another stone cut down to fit is a pretty good idea…
@@TomHorsmanAmateurBBQ I was thinking maybe cast iron or steel plate but those might be too heavy without adding support to the legs so they wouldn't splay out.
Agreed Mike, threaded rod attaching the front to the front about half way down should work, some for the back, but they seemed more steady
Great video!
Thanks for posting
Cheers
Doc
Thanks for Watching Doc!
Anyone modify this to burn wood pellets?
Thanks for Watching Joe! Not sure that can be done, you can burn pellets on top of the charcoal
Can I use real wood in it?
Thanks for watching! Wood chunks or chips on top of the charcoal, yes
Maybe try natural lump charcoal, it burns hotter.
Thanks for watching! Good idea!
no word but simply AWESOME!!!!!!!
Thanks for watching Brad!
Got mine as a birthday gift from my girlfriend. Can't wait to fire her up. Great vid.
Thanks for Watching Charlie! Congrats!
They’re on sale right now for $97. I just got mine.
Thanks for watching Mark! That’s a great deal!
Just got one for that price, too. Plus free shipping to my house. I figured for the price why not!
@@bschilt3 yeah, fantastic price. I got a stainless table to put it on, and discovered the legs are a bit wobbly, but still, for that price it can’t be beat.
Agreed! Why not!
Thanks for watching Mark!
I think a smaller pie would work better. .less burner on the edges..but it still looks 👍 good.
Thanks for Watching Dave! Iagree
My advice is turn down the temp to 650. You can also use sugar at that temp.
Thanks for Watching Gerald!
It was just marked down to $87.00 at the local Walmart here!!!!
Thanks for Watching! Good to know!
That's not bad! I'll bet with some more practice and maybe do a slightly smaller pie will be successful. Very impressive for a lower price oven. If they can last over time will be key, not just a year or so.
Thanks for Watching! Time will tell…
To avoid getting a soggy pizza you can always pre cook the pizza without the ingredients. For a minute or so or until a light brown toast.
As the cheese melts it releases water vapor onto the dough during the cooking, that is why you get a soggy pizza.
Thanks for watching! Appreciate the tip
Shouldn’t have to
Thanks for Watching!
@@TomHorsmanAmateurBBQ question: so which one of these recent pizza ovens do you like the most. New stuff comes out everyday. Hard to keep
Up!
Thanks for watching Travis! Waiting on the new Blackstone stand alone pizza oven to come out. If it anything like the old one, that will be the one
it made the crust charcoal ...its on sale for 97 bucks
Thanks for watching
use lump charcoal, it's hotter and leaves very little to clean up
Thanks for Watching Bill!
@@TomHorsmanAmateurBBQ Thanks for the video!!!
Has anyone used hard wood or pellets in this oven ?
Not yet, Thanks For Watching!
I've used hickory 2 times now.. gets hotter with less fuel aaaaand burns much longer.. I love this unit!
Thanks for watching Michael! I need to try that!
Now $82 on clearance at our Walmart.
Thanks for Watching Jake! Awesome deal
Thanks for not using jiffy or take and bake!
Thanks for watching John! I believe both would burst into instant flame on this oven
not bad oven .. using coal is a little more learning curve.... 1. I have bakerstone pizzia oven works for me .. Propane and temperature consistency is better for me and my catering biz .. 800 to 900 in about 20 minutes for preheat the stone... Never had soggy pies.... 1. either the dough your making is not right 2. over toppings on the pies 3. not pre heating the stone. ,..
Thanks for Watching! Appreciate the feedback
Oooni ovens and almost any grill are half retail on wayfair oddly enough you save alot on stuff like that and hot tubs it's how they stay in business
Thanks for Watching William!
Great review Tom 👌👌
Thank you! Appreciate you Watching and supporting!!