i have this pizza oven i use charcoal. and with the pizza stone i wrap it with tin foil and then i put a Non Stick BBQ Grill Mat on it that calms the heat from doing just the bottom of the pizza. giving it more time to do the top. and thank to all that. the whole pizza goes all toasty and i have made more than 20 pizzas and none of them have gone black. and my family loves it.
I used tin foil on the upper grill and a layer of thin bricks underneath the stone. It reduced the high heat impact under the pizza and enabled the top the time to be perfectly cooked.
Thanks man! Fantastic idea! I recently got this same oven for Christmas, and have been testing out different fire/stone configurations. I will definitely have to try your spray method to keep the stone temp in check! Thanks for doing this!!
Thanks for this review. I was my self thinking it could be lined with fire bricks. So after purchasing 21 bricks 4.5"x9" off a online auction house. And 2 clay roofing tiles for the top. It was quite easy to do. All so I lifted the stone up by 2.5". Which get the pizza up in to the top off the oven. And away from the raw heat. Its retaining heat very well and behaves constantly. Tip is heat to just over 500 and Place piazza on a metal plate for the first 3 minutes. Then take ot Place it on the peel and put direct on to the stone. After a minute check base and rotation if needed. Keep your eye on it till base is to your liking. Good luck AL
Really interesting Alan and thanks for sharing. I put a couple of fire bricks in mine the other month which worked fine. I will also look at roofing bricks and raising the cooking base
@@SimpleNickVideos Hi Nick Yes it was easy to do. I've totally lined it now. The 2 roofing tiles were what we call 20/20 clay tiles. They sat on top of the top row of fire bricks. All so fiberglass insulation rapped in tin foil to back them up. The fire bricks I spaced the up from the grills with central heating radiator brackets bolted to the back. the cut tabs thet bent up to hold bricks in place with a grinder. I think it's well worth doing. It totally changes the oven. To a different animal. Next up piazza steel to try in it. Cheers AL
here In Argentina we cant make a pizza with poor piece of cheese over the plate. hahaha The pizza oven is nice , I think 250 degrees is better than 385 °Celsius however. Good projet mister ! The Oven gets the results. I will add less wood fuel in order to cook slowly and get a better result. BEst regards
Hi Nick.. Bought exactly the same pizza oven last week..used it yesterday and failed miserably, should have had a test run b4 Filipino bbq, 20 guests..but mine cooked on bottom too quick..so reverted back to oven in house..but temp rises really quick..must remember to spray the stone before the pizza goes in next time..Will keep an eye on your build of pizza oven..regards Tim from Timmytimers (youtube)
awesome video my friend, i just bought one very similar to that one. I got it clearence price , couldnt believe it when i saw it, 110 AU dollars. Set it up few hours ago and i cant wait to use it. Now I am looking for a cover for it, as I have no space in the garage for it.
You've sold me on this product. From what I see, you get it up to 600 degrees F. spray it with a bit of water for humidity on the stone. 2 minutes inside. Great video.
Great idea for the water spray! Will be using this...Like others, I seem to burn my base whilst waiting for the top to cook through... found pouring some olive oil on my pizza aids cooking it better..hopefully a spray of water will take it to the next level..thanks
Hi just bought this pizza oven not sure if I use wood or charcoal as I’ve seen different posts , What wood do I use or is it charcoal , can you tell me how to set the fire up to burn , your video was great .thank you .
Have to agree. I've got almost exactly the same model and its nigh on unusable. There's no room to allow for indirect heat so you get a burnt base or a good base and raw top. Last time I used it I had to finish it under a grill/broiler.
Need to get that fire down to coals. The temp was way too hot in there to cook. If the temp was right, I bet this oven would bake great sourdough bread :)
there should be another small rack and stone ontop of that first stone. The first one is mostly just supposed to be a heat shield its way to hot to cook on, that's why the tops aren't cooking
About half way through cooking turn the pizza 180 degrees, the back of the oven is hotter then the front so you should get a nice crust round the outside
Great Video! I was wondering whether you ever lined this bbq? I recently bought it and want to figure out how I can increase its heat retention abilities!
Whilst I would be interested in this as a pizza oven, I love a 'Winter BBQ': would it be any good for doing roast chicken in? My Father has a Cobb and that does beautiful smoky roast chicken.
We have the same oven but it came with base legs/frame which can be unscrewed. We have built an outdoor kitchen and are looking to remove the legs and mount upon the counter top. Can you confirm if you have screwed into the paving slabs, which the oven is sat on? or have you just relied on the weight and gravity to keep it steady? Many Thanks
Had one for a couple of days and temperature control is an absolute nightmare, not going to give up on it just yet though I'll spend a few more hours trying to figure it out. Try moving your stone over to the left and build your fire to the right so the fire isn't under the stone, there is room to do this, you'll have to rotate the pizza half way through cooking but the base won't burn so easily, you get a good unobstructed burn straight up the one side so more heat and less smoke. Be careful though as I used hardwood logs and each time I added wood the temp went past the end of the thermometer and round to zero, so hot the grills were glowing red and the stone cracked!
SimpleNick - Nick Collins any tips for managing the temperature? I keep burning the base of mine and can’t get the top temperature hot enough. Maybe a thicker stone? Or fire bricks?
@@DaraghTracey Try what I suggested with the position of the fire, move the stone right over to one side and light you're fire at the opposite side so it's not under the stone, because of the shape of the oven the heat will go over the top of the pizza as it heads towards the chimney, you may need to turn the pizza half way through as the side nearer the fire will cook slightly quicker, been using mine almost a year now and it works a treat this way. Don't worry about keeping the temperature stable, if it drops a little it just takes longer to cook, if it increases it'll cook quicker, mine vary between 5 and 10 minutes depending on heat.
Can u use brick stones underneath the pizza stone? Why u dont use a steel plate of 3mm underneath the pizza stone? Is the steel where u put the wood to heat the oven is able to whithstand the heat of the fire from the wood? How much time it takes to coock the pizza in this oven? What about the top is it coocked?
Love this thank you . What about placing some foil under the stone to reflect the heat away from the stone therefore lowering the temp. of the stone? Would that help the stone from not getting to hot?
I have this oven you need bag charcoal lite it leave for 30mins put the stone in after 30 min 1hour total cook pizza I recommend 5min then base 8/9 mins thick base you only use the original 3kg bag of charcoal no need to top up it will give 2 hour's cooking
I love the idea of having the fire under the pizza instead of beside it like most ovens. One way to stop thin crust from bubbling up is to take a fork with small tines and poke small holes all over to prevent trapped air.
Excellent, thanks very much Nick. I have one of these and the problems so far were too many toppings (melt and burn) but also the burning underneath. I like your trick with the water spray on the stone. I will try that next weekend and also use some semolina flour to stop any sticking. Any tips for your pizza dough please....??
Ive had this for 2 years and its hit and miss with burnt bottom or undercooked top and grey cheese. Now i understand why so will test higher temps and spray the plate
Thanks for the video, can i ask what logs are ok to use? Im new to this and not sure if i can use kiln dried wood etc. Also is there any possiblility of the stone cracking if i spray water on it when its hot? Thanks for any advice
Hi Steve, I have only used kiln dried logs, but that is because that is what I have for my log burner in the house, so the only ones I have. As for the stone cracking - good point, haven't had a issue but then I don't spray lots of water at the same time. Basically I do a slow cool down rather than a sharp shock. If the stone did crack you can easily buy one off amazon
Hi I’ve got one of these and had problems with the stone getting too hot. Then blackened with soot. I’ve got another pizza stone which seems to have helped with the heat through but didn’t think about spraying water on the stone provided. Also would you say to have the chimney open to draw the smoke out of the over area? Thanks in advance
Just spraying water. If you look at the comments on the video some people use thick pizza dishes to get around this problem, and they are happy with the results
Haven't had a chance to experiment, mainly been doing pizza or Tarte Flambee, had an excellent session at a family party when I was knocking out 14 Tarte Flambee every two minutes. Using a steel plate is a good idea.
Hi nick can you help? I’ve got the same pizza oven and we are struggling with smoke. No matter if we open the vents/door close them we get load of smoke which then goes into the pizza. Have you got any advice please ?
Are you using wood and how dry is it. I usually use kiln dried and I keep all the vents open so I have big flames. If i start closing down vents it gets smoky and the mozzarella goes grey
Sure you can. Just look up and search “pizza on Weber kettle” most those guys just use lump with like 1 chunk of wood for flavor. There are many videos of this on here. Cheers.
Yes I have had that before and it has been when the wood is not burning well. You find your mozzarella looks grey. I always keep the vents top and bottom open. I also only ever use kiln dried hard wood which I often chop into smaller pieces. If I deviate from the above I get too much smoke.
Compre una , la use una vez y no cumple para nada con las indicaciones del fabricante, no mantiene la temperatura debido a su poco grosor, por lo que no consigues hacer nada que no sea aumandolo o quemándolo. Decepcion total.
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i have this pizza oven i use charcoal. and with the pizza stone i wrap it with tin foil and then i put a Non Stick BBQ Grill Mat on it that calms the heat from doing just the bottom of the pizza. giving it more time to do the top. and thank to all that. the whole pizza goes all toasty and i have made more than 20 pizzas and none of them have gone black. and my family loves it.
Thanks for sharing your experience
Is it like a metal mesh or a bbq grill black mat?
@@julzie09first 4 layers of tin foil then bbq grill black mat
I used tin foil on the upper grill and a layer of thin bricks underneath the stone. It reduced the high heat impact under the pizza and enabled the top the time to be perfectly cooked.
So proud that people like our design :) Now we are on the way to upgrade it now :)
needs another rack with a stone on top, that first stone above the fire will get to hot. It should just be a fire shield.
Try using it like i've just said and watch how much better the product works. Then come back and grab my address to send me one to say thanks haha
What kind of liquid spray do u use
We have one of these, we got a thicker 1" stone and it maintains a more even temperature, and doesn't fluctuate with the fire as much.
What an excellent tip! Thanks for sharing
I got one of these and I burn it every time. How do they come out with the thicker stone? I’m thinking of doubling up mine
Thanks man! Fantastic idea! I recently got this same oven for Christmas, and have been testing out different fire/stone configurations. I will definitely have to try your spray method to keep the stone temp in check! Thanks for doing this!!
The bottom is supposed to have some char to it. That is what makes a wood fired pizza great.
Really enjoyed the review and the near real-time aspect of cooking. Thank you for the real honest no nonsense review
I just totally botched my pizza tonight in this oven, searched youtube and found your video. going to try learn how to use this thing properly
Hope it went well
I’m liking the two pizza peel technique.
Thanks for this review. I was my self thinking it could be lined with fire bricks.
So after purchasing 21 bricks 4.5"x9" off a online auction house.
And 2 clay roofing tiles for the top. It was quite easy to do.
All so I lifted the stone up by 2.5". Which get the pizza up in to the top off the oven. And away from the raw heat.
Its retaining heat very well and behaves constantly.
Tip is heat to just over 500 and Place piazza on a metal plate for the first 3 minutes. Then take ot Place it on the peel and put direct on to the stone. After a minute check base and rotation if needed. Keep your eye on it till base is to your liking. Good luck AL
Really interesting Alan and thanks for sharing. I put a couple of fire bricks in mine the other month which worked fine. I will also look at roofing bricks and raising the cooking base
@@SimpleNickVideos
Hi Nick
Yes it was easy to do. I've totally lined it now. The 2 roofing tiles were what we call 20/20 clay tiles. They sat on top of the top row of fire bricks. All so fiberglass insulation rapped in tin foil to back them up.
The fire bricks I spaced the up from the grills with central heating radiator brackets bolted to the back. the cut tabs thet bent up to hold bricks in place with a grinder.
I think it's well worth doing. It totally changes the oven. To a different animal. Next up piazza steel to try in it.
Cheers AL
here In Argentina we cant make a pizza with poor piece of cheese over the plate. hahaha The pizza oven is nice , I think 250 degrees is better than 385 °Celsius however. Good projet mister ! The Oven gets the results. I will add less wood fuel in order to cook slowly and get a better result. BEst regards
Hi Nick..
Bought exactly the same pizza oven last week..used it yesterday and failed miserably, should have had a test run b4 Filipino bbq, 20 guests..but mine cooked on bottom too quick..so reverted back to oven in house..but temp rises really quick..must remember to spray the stone before the pizza goes in next time..Will keep an eye on your build of pizza oven..regards Tim from Timmytimers (youtube)
HI ... WHAT IS THE NAME OF THE OVEN... THANKS
Sounds like a great little oven. Thank you.
awesome video my friend, i just bought one very similar to that one. I got it clearence price , couldnt believe it when i saw it, 110 AU dollars. Set it up few hours ago and i cant wait to use it. Now I am looking for a cover for it, as I have no space in the garage for it.
Thank you for sharing this great plan !!!
great demonstration nick looking forward to fireing mine up this weekend cheers
Many thanks for sharing with us all this fantastic review a nice pizza oven
You've sold me on this product. From what I see, you get it up to 600 degrees F. spray it with a bit of water for humidity on the stone. 2 minutes inside. Great video.
Summed it up perfectly! But I wouldn't leave it out in the garden over winter.
Besides spraying the stone, are there other ways of achieving humidity?
Great idea for the water spray! Will be using this...Like others, I seem to burn my base whilst waiting for the top to cook through... found pouring some olive oil on my pizza aids cooking it better..hopefully a spray of water will take it to the next level..thanks
Hi just bought this pizza oven not sure if I use wood or charcoal as I’ve seen different posts , What wood do I use or is it charcoal , can you tell me how to set the fire up to burn , your video was great .thank you .
burnt bottom crust and raw dough on top and the edges. The fire is never suppose to be directly on the pizza stone.
@Pika Chu ridiculous. It's completely obvious that he's right, and the pizza could be so nice if he would just do it right
Have to agree. I've got almost exactly the same model and its nigh on unusable. There's no room to allow for indirect heat so you get a burnt base or a good base and raw top. Last time I used it I had to finish it under a grill/broiler.
Need to get that fire down to coals. The temp was way too hot in there to cook. If the temp was right, I bet this oven would bake great sourdough bread :)
there should be another small rack and stone ontop of that first stone. The first one is mostly just supposed to be a heat shield its way to hot to cook on, that's why the tops aren't cooking
About half way through cooking turn the pizza 180 degrees, the back of the oven is hotter then the front so you should get a nice crust round the outside
Yes good point, thanks Jay
Can you do a video showing exactly how you fired up this oven. How long before it was reading for baking? Thanks!
cause if u place the pizza stone above the fire your just burn the bottom of the pizza and the top won't be cooked
Rake the coals to the outside of the oven so the fire is not directly under the stone =cooked top and crispy bottom.
Cool tip
Nice watch!
Great Video! I was wondering whether you ever lined this bbq? I recently bought it and want to figure out how I can increase its heat retention abilities!
Whilst I would be interested in this as a pizza oven, I love a 'Winter BBQ': would it be any good for doing roast chicken in? My Father has a Cobb and that does beautiful smoky roast chicken.
We have the same oven but it came with base legs/frame which can be unscrewed. We have built an outdoor kitchen and are looking to remove the legs and mount upon the counter top. Can you confirm if you have screwed into the paving slabs, which the oven is sat on? or have you just relied on the weight and gravity to keep it steady? Many Thanks
place logs and stone on the same level and cook the pizza on the same level as the log fire
Had one for a couple of days and temperature control is an absolute nightmare, not going to give up on it just yet though I'll spend a few more hours trying to figure it out.
Try moving your stone over to the left and build your fire to the right so the fire isn't under the stone, there is room to do this, you'll have to rotate the pizza half way through cooking but the base won't burn so easily, you get a good unobstructed burn straight up the one side so more heat and less smoke. Be careful though as I used hardwood logs and each time I added wood the temp went past the end of the thermometer and round to zero, so hot the grills were glowing red and the stone cracked!
Yes you do burn the first few pizzas whilst you get used to this oven. Thanks for sharing your experiences.
Do you get a good color on the crust ??
SimpleNick - Nick Collins any tips for managing the temperature? I keep burning the base of mine and can’t get the top temperature hot enough.
Maybe a thicker stone? Or fire bricks?
@@DaraghTracey Try what I suggested with the position of the fire, move the stone right over to one side and light you're fire at the opposite side so it's not under the stone, because of the shape of the oven the heat will go over the top of the pizza as it heads towards the chimney, you may need to turn the pizza half way through as the side nearer the fire will cook slightly quicker, been using mine almost a year now and it works a treat this way.
Don't worry about keeping the temperature stable, if it drops a little it just takes longer to cook, if it increases it'll cook quicker, mine vary between 5 and 10 minutes depending on heat.
@@daveovenden3026 Thanks a million Dave, you're a star! I'll give that a go
Not sure if the top would get enough color for my liking... I imagine a heat diffuser under the stone would help a great deal
Can u use brick stones underneath the pizza stone? Why u dont use a steel plate of 3mm underneath the pizza stone? Is the steel where u put the wood to heat the oven is able to whithstand the heat of the fire from the wood? How much time it takes to coock the pizza in this oven? What about the top is it coocked?
Love this thank you . What about placing some foil under the stone to reflect the heat away from the stone therefore lowering the temp. of the stone? Would that help the stone from not getting to hot?
too hot not to hot
Nice u got there in the end excellent review
I have this oven you need bag charcoal lite it leave for 30mins put the stone in after 30 min 1hour total cook pizza I recommend 5min then base 8/9 mins thick base you only use the original 3kg bag of charcoal no need to top up it will give 2 hour's cooking
Thanks for the feedback Charles
Hello, excuse my rough English but could you give us the recipe for your pizza dough. thank you so much
I love the idea of having the fire under the pizza instead of beside it like most ovens. One way to stop thin crust from bubbling up is to take a fork with small tines and poke small holes all over to prevent trapped air.
A well made pizza dough doesn’t bubble up 😁
What's your recommendation for best wood and where to get it?
legit result following this direction
Excellent, thanks very much Nick. I have one of these and the problems so far were too many toppings (melt and burn) but also the burning underneath. I like your trick with the water spray on the stone. I will try that next weekend and also use some semolina flour to stop any sticking. Any tips for your pizza dough please....??
wow pizza looks yummy can i come over for some pizza
Thanks for this!! I’ve been struggling with the same pizza ovens for ages. I think the key was wetting the stone!!??
I have pizza oven , fire underneath only ,
How can I get pizza upper layer cooked?
What kind of food I can bake in ?
Thanks
Ive had this for 2 years and its hit and miss with burnt bottom or undercooked top and grey cheese. Now i understand why so will test higher temps and spray the plate
thank you now i know about the temperature 👌👍
Un biscoti di Pizza! Saluti
Welcome back..
Thanks Dipanshu, been doing a lot of cooking , just keep forgetting to film
What spray do you have in the bottle, that you spraying stone?
Thanks for the video, can i ask what logs are ok to use? Im new to this and not sure if i can use kiln dried wood etc. Also is there any possiblility of the stone cracking if i spray water on it when its hot? Thanks for any advice
Hi Steve, I have only used kiln dried logs, but that is because that is what I have for my log burner in the house, so the only ones I have. As for the stone cracking - good point, haven't had a issue but then I don't spray lots of water at the same time. Basically I do a slow cool down rather than a sharp shock. If the stone did crack you can easily buy one off amazon
What was the temperature the 3rd time around?
Brother, 450 degrees and stab the bubble so it deflates.
What oven is this?
Hi I’ve got one of these and had problems with the stone getting too hot. Then blackened with soot. I’ve got another pizza stone which seems to have helped with the heat through but didn’t think about spraying water on the stone provided. Also would you say to have the chimney open to draw the smoke out of the over area? Thanks in advance
I would definitely have the chimney open, in fact I never close it now unless I am using the oven as a BBQ
@@SimpleNickVideos thanks pal, i will need to get it cranked up again and go for it! Your video was great BTW
How often do you have to add wood? How many hours can I run this?
Any idea how to get more color on the crust
Do you keep both the vents (top and bottom) open throughout the cooking? Couldn’t see during the close up shots. Thanks for the video.
What are you spraying on? A was around 300 and burning the bottoms every time but the top wasn’t cooking if I brought it out to early
Just spraying water. If you look at the comments on the video some people use thick pizza dishes to get around this problem, and they are happy with the results
Yes where can I find one in the US United States of America
Why ask a British person where you can buy something in America????..
I got mine from home depot.
What are you spraying the pizza stone with? Water? Also do you keep the stone in all the time heating it up?
Yes just water, I leave the stone out initially so the wood can easily lite and once going add the stone.
Any further experience with this oven, have you tried puting a steel plate under the stone for better heat distribution for example
Haven't had a chance to experiment, mainly been doing pizza or Tarte Flambee, had an excellent session at a family party when I was knocking out 14 Tarte Flambee every two minutes. Using a steel plate is a good idea.
Soy español y me encantaria tener esa información en español o subtitulada por que mee comprado una y no se utilizarla bien gracias
Hi nick can you help? I’ve got the same pizza oven and we are struggling with smoke. No matter if we open the vents/door close them we get load of smoke which then goes into the pizza. Have you got any advice please ?
Are you using wood and how dry is it. I usually use kiln dried and I keep all the vents open so I have big flames. If i start closing down vents it gets smoky and the mozzarella goes grey
What's the biggest size pizza u can make
Do you think you could use lump charcoal instead of big logs
Sure you can. Just look up and search “pizza on Weber kettle” most those guys just use lump with like 1 chunk of wood for flavor. There are many videos of this on here. Cheers.
@@gamvik352 thanks
Question: how did you light the wood logs inside
rub two sticks together
How big in dimesion is the pizza stone ???
Thank you 🙏
Any tips for a dough reciepe????
Ian Bradshaw ...yeah Ian....use fresh yeast not dried.
My first time with a pizza oven. I'm getting what I feel is a lot of black soot...is this normal or am I doing something wrong?
Yes I have had that before and it has been when the wood is not burning well. You find your mozzarella looks grey. I always keep the vents top and bottom open. I also only ever use kiln dried hard wood which I often chop into smaller pieces. If I deviate from the above I get too much smoke.
@@SimpleNickVideos Thank you.
6:48 should have cooked earlier?. no cause the pizza wouldn't have cooked on top... logs and pizza must be on the same level
Thanks
How is that stone not cracking?
TE QUEDO MUY BUENA
where did you get the paddles ?
I am pretty sure it was amazon
I’ve just been given this pizza oven but have no ideal of the make/model? Can anyone help please👍
Sorry can't remember the make, but hopefully someone else will
I think it's a la Hacienda, usually sold in Lidl or B&q in the Uk
Could you cook bread in there?
Not tried, but I would put fire bricks in to contain the heat
$$$$$$ and where do they sell it?????
Are you able to use coal to make pizzas in this oven?
To be honest I haven't tries. The opening is not that great and it is easier to use wood.
Compre una , la use una vez y no cumple para nada con las indicaciones del fabricante, no mantiene la temperatura debido a su poco grosor, por lo que no consigues hacer nada que no sea aumandolo o quemándolo. Decepcion total.
Minuto 5:25
Ponele queso ratón.
Saludos.
why not turn the pizza
480 • pizza 🍕
Better luck next time
Serves for barbecue
Yes indeed
A pedra estava muito quente e não é bom para assar....
Fire should be licking up the back and across the top. Then you could rotate it. Honestly, it does not look like you have made pizza before.
Me sento male 😂😂
So burnt on the bottom and pale undercooked on top, nice.......
Hu Hu
la pizza italiana non e' cosi'.
Not enough charring on top.
No
Will stick with the Unni pro thanks much better quality and you can leave it outside without it rusting. You get what you pay for.
Questa ne la chiami pizza?😂😂😂😂
This it not pizza 😢😂😂😂
smetti di cucinare la pizza
Burned oufff
Jajaja horrible