Blackstone Pizza Oven Review: Why I DON'T Recommend It
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- Final Rating: 3.8/5 (see my full rankings here: palapizza.com/...)
Get this oven instead: geni.us/Karu-1...
But DON'T order without the gas burner attachment!
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UPDATED 2024 RANKINGS: MY TOP RECOMMENDED PIZZA OVENS:
1. Gozney Arc / Arc XL: geni.us/gozney...
2. Ooni Karu 16: geni.us/Karu-1...
3. Solo Pi Prime: geni.us/solo-p... ($30 off coupon code: PALA30)
4. Gozney Dome / Dome S1: geni.us/gozney...
5. Gozney Roccbox: geni.us/gozney...
6. Ooni Karu 12G: geni.us/karu12G
7. Everdure KILN 2: geni.us/everdu...
8. Ooni Koda 16: geni.us/koda-16
9. Halo Versa 16: geni.us/versa-16 (10% off coupon code: PALAPIZZA)
See my full rankings here: palapizza.com/...
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The new Blackstone Pizza Oven with Stand is a really hot product release to kick off 2023, and I finally splurged and ordered one to test out. It features an automatic rotating 16" pizza stone, a second pizza stone up top to improve top-down heat, and a custom cart to make it a standalone oven instead of a countertop oven.
The new Blackstone pizza oven is HEAVY. About 140lbs, to be exact. And with everything being packed in one box, I had some small dings and dents on various parts.
But what I REALLY didn't like about this Blackstone pizza oven is how hot it gets. Usually we want an incredibly hot pizza oven in order to make true Neapolitans. But this oven seems to creep up and over 1,000F way too easily. It's difficult to keep at a low enough temperature to bake multiple NY style pizzas. and while it can cook a good Neapolitan, I just don't see why I would choose this oven when smaller, more portable options exist that can cook even better.
Get this pizza oven instead: geni.us/karu-16
You need to adjust the regulator underneath and also don't need to open the gas tank fully. When done right you can roll between 500 and 900 without an issue.
you are right, they likely set the valve a little too open from the factory,
Don't blame the tool, blame the user. You could have adjusted the gas flow via the tank control or the regulator. All the shipping damage is the fault of the shipper.
. . exactly . . it's not the tool . . it's the fool
@@Steve-tk9so I mean, they didn't give him instructions..
Perhaps you didn't know this since yours didn't come w/ instructions, but you're supposed to turn the fuel regulator down one full turn from max. Doing so would have resolved all of your concerns in this video.
I've used this oven a few dozen times now and prefer it over the others, albeit, even after some assembly woes! I think you might consider simply dialing back the red regulator knob (I see a tutorial on their support channel) if you're trying to "tame the flame". I'd then consider launching at lower stone temps as this oven bakes VERY thoroughly given the types of heat it produces- conduction (bottom stone), radiant (top stone), convection (burner+chamber), which most of the other ovens out there do not offer. As for price, I think it's actually cheaper than the rest given it sits on a cart; Ooni Koda 16 would be about $950 w/ their stand and the Halo about $850. This oven not only rivals those, but also the Gozney Dome, which would literally be about $2300 w/ their stand, making this oven a deal for what it is. These are just my opinions of course. Happy pizza making no matter what you’re baking on!
I mentioned this in another comment, but the manual states to tighten the red adjustment knob fully, and to use the ovens regular adjustment (on the front) to change the flame intensity. If it's their intent to require customers do this, it was a major miss in the documentation (unless the emailed copy of instructions from them was different, since my box didn't have a manual). I'm not sure what you mean by other ovens not offering a thorough bake - or are you referring to the overhead pizza stone? I'll be honest - that is not a great selling point to me. Other ovens can achieve incredible results without an overhead pizza stone because of insulation in the dome.
I agree about the cost with the cart, it is on par with other brands - but Blackstone should have sold the stand optionally, this would have cut down the cost significantly for those who just wanted the oven and put it on an outdoor counter/SS table.
@@palapizzaovens Ah, I see! Given it is a new [re] release, perhaps there has been or will be some tweaking with the instructions. Personally, I'm prone to overlooking a lot of instructions (that's probably not a good thing!). As far as types of heat and thorough cook, that's just my opinion I guess. One of the last ovens I used some years back when I was still a Pizzaiolo was a Stefano Ferrara, where the heat source was on the same level as the hearth and then you had the arcing flame across a pressed brick/stone dome; I see that same effect here with the bottom stone, flame, metal housing and top stone- and with the lower profile and bottom heat source there's no need to dome it or worry as much about heat regeneration on the bottom stone [given it also sits atop a heat retaining heavy metal turntable]. I'm not certain, but I think the lid offers some sort of insulation, whether filling or air, as it stays rather cool to the touch when I've used it continuously. I haven't used the Versa yet, but the design to me just seems like a more complicated version of Blackstone's and is likely inspired by their earlier versions as Halo's founder used to be a VP of some sort over at Blackstone before starting Halo. Also, the idea of a second, different type of burner just seemed like another thing that could break at some point, but perhaps I'm just biased to a burner with some serious BTUs. I got my Blackstone for a little less than $800 shipped with their introductory price and some promo code, so the price didn't seem outlandish to me given it's on a cart with wheels. Anyway, I think most of these ovens are great in their own unique ways, and I'm all about spreading the joys of pizza making at home, and having this many options certainly helps! Thanks for efforts and content- cheers! Here's the aforementioned video I recently noticed: th-cam.com/video/qyqHsYbmPJo/w-d-xo.html
I used mine for the first time today. The first one cooked a bit too fast on the bottom and I did exactly that. Turn the red knob. Got the flame lower. I even, and I know you probably shouldn’t, put the oven door on but left it cracked and it cooked the tops so good. No complaints here
It all depends on what you are intending to do with it....For Neapolitan Pizza, 90 second cook, then 800 degrees is good, for NY Style, where you are actually cooking meat on it, then 500 degrees is best for an 8-10 min cool depending on preference...I want an oven that can do both....This seems to be that guy...
Right on. See my comments. I have an original Blackstone and love it.
Did you try simply adjusting the gas regulator lower?
I bought the Blackstone and I can’t compare it to other pizza ovens since it’s the only one I have owned but it works perfect for me
You probably have the regulator turned up too high. I have the original Blackstone and my New York Pizzas come out at 650 just fine.
Ditto😂 10 years strong.
Theres a red knob adjustable regulator after the propane tank inline to allow for perfect dialing of heat higher or lower it's just like a turkey fryer.. set it then forget it once dialed in. Pizza seems best just a a little into the orange blackstone temperature gauge. give it a shot and do another review..
I have one of these ovens. It works awesome, this guy is cooking way to hot, keep your temp around 500-550. Take your time letting it get to temp and you can control the temp. 7-800 degrees is way to hot. Lower temp will give you a great pizza.
I absolutely love mine. I’ve had it for two weeks and we’ve made about three pizzas and I have no experience and the pizzas are coming out. Perfect every time absolutely love this.
id like mine too ( if i had one)
If you had the direction book, it would explain how to keep it at the right temp. You turn the red regulator valve all of the way on, then turn it back 1 and a half turns. That is the normal setting. Blackstone gives you the ability to turn it up even more if you wish, but the directions make it clear to turn back the regulator valve 1.5 turns.
I emailed Blackstone for a copy of the manual when my box didn't have one. The PDF manual their customer support team sent specifically said to turn the red knob fully one way, never said to turn back 1.5 times. Their SVP of marketing saw this vid and emailed me saying they have since fixed that in the manual.
I don't have but I would lower the higher pressure regulator at the tank and then micro tune at the unit.
This right here!
The Walmart version to be released in May or June will supposedly be $599.00 I have good luck with my OLD BLACKSTONE in the 500 to 700 degrees F. range... sure you can hit 900, but why... Love these ovens!
To each his own. Blackstone all the way baby, let's gooooo!
We love ours! No problems at all. Many great pizza parties on our patio
If the knob can't sufficiently lower the temps you can simply close down the regulator or tighten the knob on the tank.
My Blackstone pizza oven will be 10 years old this June. I make NY style pizzas 99% of the time (and I actually live in NY). These pies cook best at about 650℉ and I can bake them one after another without a pause. Once you find your setting this oven can't be beat.
Hi can I ask ur dough ratio?
@@JasonBosworth-zq4io It varies each time I make it but generally around 63%.
@@axion8788 thanks cause I had aEdil Planet Luxury oven it’s so hard for me
I love ny style but I can’t make it with this oven
best pizza oven out there! There are always learning curves.
Wrong. The best pizza oven out there is the one I built in my backyard. Not even close, lol. Next.
@j.andrewwrinkle2172 well we all can't be as talented!! But we aren't talking about building pizza ovens ok handy boy! Maybe we can get together and smack each other up with some pizza sauce!
@@BOOMER28401 lmao. OK. Respect. That was funny!
Not even close to true
@@paulytrav …bro…you’re a little late to the game… but thanks for playing. Next.
Great review, thanks I have heard the same thing about receiving the pizza oven damaged. If I purchase one I would like to just go to a store and buy one
Thanks John. They should have sold the stand as an optional add-on like other companies do; this would have definitely improved shipping problems from having both in the same heavy box while also cutting back on cost for those who would have preferred to put the oven on a stainless steel table or outdoor kitchen counter.
@@palapizzaovens your 100% correct,thanks for your reply and keep up the great work. I hope they start selling the stand separately
Ditto, 0:56 adjust the gas regulator. No issues with assembly or instructions.
isnt there a tank regulator that you can turn down so it doesn't let the burner become a flame thrower....
Amazing oven if you know how to use it properly. Blows the competition away.
The fact that you don't know how to use a regulator leaves me not having much confidence in this review.
I always operate the ovens according to the manual, as that's what the rest of the world purchasing the product would do. Was this the first pizza oven I came across with a regulator? yes. But when the manual specifically stated to tighten the regulator all the way and then operate the flame adjustment on the front, that's what I did.
With that said, since they've come out and said they corrected the manual now and that users are encouraged to adjust the flame height at both locations, I gave it a shot. The oven still comes nowhere near the top of my list because when you decrease the gas then the overhead heat is severely lacking - a design flaw with the only burner being below the stone.
I have no problem with the black stone pizza oven you don’t have to waste gas by bringing it to 900 degrees leave around 500 and and a low flame perfect
I LOVE my Kettle Pizza Cooker for my Weber Kettle. You can make delicious, charred, wood flavored Pizza that is restaurant quality!!
Correction one: this is NOT the first Blackstone pizza oven. I have an origin that is at least 10 years old. Two: bake at 650 and perfect Neos come out every 90 seconds. I have hundreds of pizza parties with no issues of back to back pizza and all the others you have to wait for the stone to come back to temp at least 5 minutes. Not this one. So, the operator needs adjustment. 😂
I like the blue flame. Wouldn’t the yellow flames of the competitors create soot?
When I started to get into making my own homemade pizza I started out with the Bertello Grande pizza oven but I eventually moved on to a custom pizza stone from FibraMent for my Webber Grill. I did this for multiple reasons.
1. NY style is my preferred pizza and these pizza ovens are very much designed for Neapolitan style.
2. Even if you get a large 16" pizza oven it's still difficult to get a pizza that size as seen in this video. It's difficult to become proficient at launching a 16" pie into one of these style pizza ovens. There really is no room for error.
3. These ovens are designed more so for Neapolitan high heat levels, which no matter how low you dial them down they are usually too hot for NY style. NY style pizza does well at 500-550 and that's an easy temp for a BBQ to achieve and maintain.
4. This one has the rotating stone, which is better to prevent uneven cooking and won't require the typical 20 second turns to keep a pizza from burning with stationary stones but they still seem to burn.
5. These ovens pretty much max out at 16 inches unless you want to spend a lot more money just to cook pizza. A Napolitan pizza is meant to be small at about 12 inches wide, whereas a NY style pizza should be about 18"-20". I have a 3 burner Webber Grill and was able to order a 24" x 18" stone for $120.00. Now I have the right temperature and a lot more space to work with.
Making an 18" NY style pizza is a lot easier when using a stone on your BBQ and instead of launching a pizza onto the stone I use an 18" aluminum pizza screen. This makes it easier to achieve the right size and easier to place on the stone. After about 6 minutes I take the pizza off the screen and put it back on the stone for about a minute and this perfects the bottom. For me to become proficient enough at stretching and launching a larger NY style pie, especially when using one of these ovens with their small pizza stones and narrow opening would require me to eat so much pizza that I would probably get sick of it.
If you have a BBQ, especially a quality one like Webber consider an inexpensive quality custom pizza stone from FibraMent, buy a couple of inexpensive aluminum pizza screens to initially bake the pie on, and buy a couple of aluminum round pans to place and cut the cooked pizza on. They screens and pans can be found at Amazon. This is what I did and now I'm looking to sell my Bertello pizza oven because I no longer use it.
Can you not adjust the regulator knob to reduce the flame even further? I thought this was the purpose of the regulator??
The manual states to tighten the red adjustment knob fully, and to use the ovens regular adjustment (on the front) to change the flame intensity. If it's their intent to require customers do this, it was a major miss in the documentation (unless the emailed copy from them was different, since my box didn't have a manual). But I still find it more of a chore to use than other ovens...
@@palapizzaovens Yep, that Red regulator knob is adjustable for a for a REASON. Use it - the manual is WRONG, After a while you'll be able to visually adjust the temp of the oven by how high and intense the flames lick round the bottom stone. I own 5 of the original pizza ovens and I just know on sight how to adjust the flame. Yes, my oven can do 900 degrees, but so what? My goldy locks temperature is 575 to 630 degrees for my pies. Yeah, i have to wait 4 minutes for them to cook but so what. In short your oven is not TOO HOT, adjust the red knob to somewhere in the middle and do the rest with the black knob. Meanwhile, I would flunk this new offering from BlackStone on price alone.
@@KLFaber the problem is if you do that you don't get good top heat. The design of this oven is just plain bad
Pala - your issues are 100% a result of inexperience with the oven.
If you didn’t realize you can adjust gas flow with the red regulator you have no business owning a gas oven…. Common sense.
I sold my Ooni…HATED IT… The Blackstone is WAY BETTER.. I adjusted the regulator… it makes BEAUTIFUL PIZZA… SORRY COMPLETELY DISAGREE WITH.. I make 10-12 pizzas at a time for family parties…oh by the way I’m 100% Italian😘😘
Curious what you hated about the Ooni?
Which one did you have? I love mine
Well, I think with this review you've done one thing. I can see from the bottom people talking about the regulator being too high and now you've gave a dang good warning about this. Now, did you do any adjustments to lower the jet flame down? If so, make a new video. :)
Mine just arrived today and i'm glad i found this review.
Another easy fix is to adjust the stone upwards an inch makes a big difference.
Use an adjustable regulator
Bello, nice video, have you the link aboout the pizza disk?
I have an OG blackstone turntable pizza oven and i can tell you this is completely operator error. 1st off 800+ degrees is way to hot.. why would u want it that hot? 500 degree stone temp is what u wanna shoot for... appointment 4 mins and its cooked perfectly top and bottom....
The temperature needle should be just before or at where the orange starts,get the needle to sit there and your good
Fyi, by new york style pizza he means new york city style. New york is a big state! I have the original and have modified it to have a larger stone. It works great!
Nothing you said would deter me from buying the black stone
Before you make videos and bash on a unit, learn something about how gas burners actually work.
First of all, the air/fuel ratio isn`t adjusted correctly. Its very obvious that your flames are dancing above the burner like crazy.
I would replace the regulator with an adjustable one (get one at Lowes). That will fix your high temp issues instantly by being able to adjust the gas pressure.
Dang dude, I think making a customer go out to Lowes to fix the burner on an $800 pizza oven they just got delivered sounds nuts and a perfect reason to bash on it. With that said, the unit already came with one. The interesting part is that the manual specifically said to keep the pressure open and to use the front dial to adjust flame, so that's what I did. I've since been told they have now corrected the manual.
I think Dee is Cliff Clayvin of Cheers in disguise, lol! Mr. know it all!
Did you ever test the Witt ETNA? I'm not sure if I should get that or the Halo versa. Thanks
be honest. how much weight do you gain doing these tests.
Dude just put it on low how hard can that be? I put on low and preheat for 15min or so and I get perfectly cooked NY style every time. No need to crank up the flame
Do you use the Lloyd pan when cooking with the Versa? Just bought one and the first cook will be tomorrow.
I do sometimes, if I'm making a 16" pizza. But if I'm making a slightly smaller one, then I usually just launch it normally.
Im new making pizzas. My fav style is NY, is the halo my best bet?
pizza looks GREAT though. AWESOME video
Excellent review. Here us what I have been noticing. A lot of manufacturers (mostly in the US), trying to capitalize on the Neapolitan pizza oven craze, are coming out with these "high heat" ovens to compete with Ooni and Gozny. However, It is fairly obvious companies like Blackstone, have not done their homework and probably have no idea what a proper Neapolitan pizza is, how its cooked, the ingredients that go into them or the techniques needed to create one. They just slap on gas burners like this and advertise "make pizza in 90 seconds". For those who are ignorant, they buy in and many struggle...thinking they can get a crispy crust in 90 seconds when it is in fact the opposite. Take a look at the videos Blackstone made on this oven. The people making the pizzas had no idea what they were doing.
Is Blackstone good for small commercial pizza truck?
What style pizza will you be making?
@@palapizzaovens NY style
@@GeorgeWatkins385 This is a pretty big oven to use for NY style in a truck. Something like the Halo Versa would be just as good performance-wise for NY, cheaper, and easier to move around. Or, if you still wanted a little more horsepower, the Everdure KILN also has a rotating stone but has a more balanced bake thanks to two separate burners.
@@palapizzaovens Thanks alot for honest and useful information, very thankful! ❤️
I think you are too used to the other pizza ovens where you have to wait until you can launch the pizza. its simple…launch right away at the same time you turned the flame on….and by the time the blackstone oven reaches temp you’re pizza will be perfect…
Ooni Koda 16....nuff said
Aman!
$800 and you have to make your own pizza and buy your own ingredients as well. 🙋🏻♂️
I dont eat pizza that much and if I do, I just want a slice.
Seriously not worh $800 Maybe $299 🤷🏻♂️
I stopped watching at 1:18 af5er seeing the damage and you stating an $800 price.
Yikes. Talk about self inflicted wounds to a brand name.
Guy wants "FAST FOOD" slow it down, 40sec pizza 😂😅
03:36 That cheese isn't melted....
The problem I see is that rotating stone ... it just looks like something to go wrong on you. Replacement parts and stuff. And part of the pizza-making process is turning it yourself. It's therapeutic.
And if it's too hot, come on, you pizza will char on the outside and be raw on the inside.
So don’t turn on the rotating base.. and turn it yourself. No one is forcing the owner to use the turning base
@@airheart1
Okay. But if I'm going to buy this thing with the rotating base, I expect to use the rotating base. If I'm going to rotate it myself, then I buy something less expensive without a rotating base.
I have a Roccbox. I'm quite pleased with it - no needless bells or whistles.
@@ollieox9181 fair enough.. i like having the option
I want my product for free video
Turn down the propane regulatory knobs. YEE TEE Dee...
And then you get underdone tops
Bro has zero pizza making skills 😅
800? What a joke
It’s 1400 here in Canada that’s a joke
@@dfbgodzilla jeez dude. That’s a lot
It's almost $30 for a pie with two toppings! I can buy two pizza doughs for $9 and make four pizzas! and put what ever I want on them. if you eat pizza twice a month it is worth the price of $800
@@BOOMER28401 or u could use an oven and pizza stone
I used work bonus to buy mine . !