thanks for making the video, I already have a good pizza oven, but this one looks pretty nice for making smaller pizzas. I have a question though, did you keep track of how it took between the pizzas for the stone to get back to temp? I usually do 8-10 at a time and if there's gonna be a 5 minute wait between pizzas that's not going to work well for me.
They probably came out with this because everyone just uses the original pi with the optional gas burner instead of wood. I know that’s how I use mine. Because of how small the fire box is going with wood is such a pain. If I want wood fired pizza I use my Kamado joe instead. Thanks for the great review can’t wait to see the comparison video.
From launch of the pizza until it’s done, you can heat it up high enough to get it done in 70-90 seconds. That’s on high all the way through. If you like a crispier crust, I suggest turning down the flame to medium low and let it go for 3-4 minutes.
Guys - dress your pizza while ON the peel. Eliminates the awkward attempts of trying to get the dressed pizza on your peel. Worked for years in a wood burning pizza place :)
Also I’ve found having two peels…a floured/cornmealed wooden one for dressing and launching, and then a metal one for turning and removing the pizza from the oven is a good setup. Fully dressed pizzas move better on a wooden peel than metal.
I think the warm-up time is more for the pizza stones than it is to get the ambient temps up. You want your pizza stones to be completely heated throughout, which does take some time, but then you know that heat is retained and will transfer nicely to the bottom of your crust. When I'm making pizzas indoors in my home oven, I let the pizza stone come up to temperature for an hour at 550 degrees F.
@@gosman949 I don't recall the brand. I think when I looked in my Amazon purchases to tell someone else about it, I found it was no longer available. I think most brands will be fine, just get one that fits your needs. I got the largest, rectangle stone I could find. Consider a pizza steel. I've heard they transfer the heat even better to your crust, and less likely for any potential cracking like you could get with a ceramic stone.
@@gosman949 i suppose it depends on what type of pizza you're looking to make. If it's a cast iron pizza stone, then you can slide a pizza onto that preheated stone, just as you would with a ceramic or steel stone. If it's a cast iron pan, in the traditional sense of a pan, then you'll likely be building your pizza inside of it cold. Cast iron does take some time to heat up, so I would see this type of pan being used more for a deep dish or a thicker crust that takes some time to bake. With a neopolitan pizza, or something with a thinner crust like a NY style, you're looking at 5-7 minutes on a pizza stone in a home oven. Lots of possibilities!
![NISAMANEE - TADA (ท้าดา) [ OFFICIAL MV ]](http://i.ytimg.com/vi/hcQHEPMmJpU/mqdefault.jpg)
Thanks for the review. I wanted to see yall cutting into and taste testing the results 😋
I just bought one yesterday...thanx for your review!
another out of the ballpark, great info. Thanks much for such great video....
Thanks for watching!
Another excellent review. Thanks!
The! good night. breathtaking unboxing! bye, 🤞
I know this might be kinda dumb but I would like your thoughts or a video on the solo stove vs Gazney.
thanks for making the video, I already have a good pizza oven, but this one looks pretty nice for making smaller pizzas. I have a question though, did you keep track of how it took between the pizzas for the stone to get back to temp? I usually do 8-10 at a time and if there's gonna be a 5 minute wait between pizzas that's not going to work well for me.
Which cheese do you use sir
They probably came out with this because everyone just uses the original pi with the optional gas burner instead of wood. I know that’s how I use mine. Because of how small the fire box is going with wood is such a pain. If I want wood fired pizza I use my Kamado joe instead. Thanks for the great review can’t wait to see the comparison video.
How long does it take to make one pizza ?
Thanks for the video.
From launch of the pizza until it’s done, you can heat it up high enough to get it done in 70-90 seconds. That’s on high all the way through. If you like a crispier crust, I suggest turning down the flame to medium low and let it go for 3-4 minutes.
Do you have a link to your pizza dough recipe?
Guys - dress your pizza while ON the peel. Eliminates the awkward attempts of trying to get the dressed pizza on your peel. Worked for years in a wood burning pizza place :)
No place I saw in Naples dressed on the peel.
You do you, though!
Also I’ve found having two peels…a floured/cornmealed wooden one for dressing and launching, and then a metal one for turning and removing the pizza from the oven is a good setup. Fully dressed pizzas move better on a wooden peel than metal.
Does the exterior get hot while cooking?
Great review. I need a permanent cover and outdoor kitchen setup :(
How about pepperoni
Pizza is not Pizza without pepperoni
Is 30 minutes a typical warm-up for a pizza oven? It seems long for such a small cooking surface?
I think the warm-up time is more for the pizza stones than it is to get the ambient temps up. You want your pizza stones to be completely heated throughout, which does take some time, but then you know that heat is retained and will transfer nicely to the bottom of your crust. When I'm making pizzas indoors in my home oven, I let the pizza stone come up to temperature for an hour at 550 degrees F.
@@markknox2460 what pizza stone do you use?
@@gosman949 I don't recall the brand. I think when I looked in my Amazon purchases to tell someone else about it, I found it was no longer available. I think most brands will be fine, just get one that fits your needs. I got the largest, rectangle stone I could find. Consider a pizza steel. I've heard they transfer the heat even better to your crust, and less likely for any potential cracking like you could get with a ceramic stone.
@@markknox2460 I saw a pizza pan made from iron by Lodge yesterday. That probably would do the job!
@@gosman949 i suppose it depends on what type of pizza you're looking to make. If it's a cast iron pizza stone, then you can slide a pizza onto that preheated stone, just as you would with a ceramic or steel stone. If it's a cast iron pan, in the traditional sense of a pan, then you'll likely be building your pizza inside of it cold. Cast iron does take some time to heat up, so I would see this type of pan being used more for a deep dish or a thicker crust that takes some time to bake. With a neopolitan pizza, or something with a thinner crust like a NY style, you're looking at 5-7 minutes on a pizza stone in a home oven. Lots of possibilities!