I put a thin layer of rock wool under the stone. Helps retain stone heat and recovers faster. The oven actually has insulation on top i took it apart because i was going to add thinking it didnt have
I might give that a try. Right now I have 2 pizzas stones in there and I also removed the legs to have it sit on some more stone to hopefully retain the heat more while baking the pizzas. This video is sped up but if you want to see the full video for this pizza the link is ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NEIOVZ2wceA.html
I’m really happy with it for the price I paid for it. I been tempted to get one of those ooni pizza ovens but I’m a hard time with their price for it lol when I can get just as good results with me $100 pizza oven. I do wish sometimes that it was propane so it’s less of a hassle with the fire
I been using a second pizza stone for a while now but I think the wood I’m using is what made the big difference. The last time I baked pizzas I used the small hickory chunks but I noticed they burn really fast and don’t leave much coal behind. It just burns away. This time I used the hickory logs and cut them to the exact size of the fire box and I noticed I had a better fire and there was more coal at the bottom to heat up the stone instead of just turning into ash.
Thanks, it’s a hit or miss with this oven. It all depends on my mood and how the wood 🪵 is reacting. Sometimes the fire is perfect and other times it’s not so good. Then my short term memory also kicks in and I forget what I did the previous time 😆
I've tried using it twice so far. The top cooks OK, but the bottom crust doesn't. Then when I keep rotating the pie, it eventually starts to burn the outer crust. The temp gauge reads 700 degrees, but when I check the stone - it's only 400 degrees. How long do you have to heat the stone to get the temp higher?
I’m not sure if it helps but I use 2 pizza stones on mine and I also use hickory logs for my fire. I tried smaller chunks of hickory and it didn’t do as well as the long style hickory wood logs I got from Walmart. Some of the logs come a bit too big to fire into the firebox so I precut them before I start my fire. I just uploaded a new video today showing the end result using those hickory logs. I don’t have a temp gauge to check my stones but the oven gauge usually reads 600-700plus
@@pizzafanclub Thanks for your reply. I've been using lump charcoal from BJ's. I haven't tried wood yet. I replaced the square stone that came with the unit with a round stone mounted on a pizza grate which is mounted on a lazy susan - this way I can rotate the pizza without using the peel. My pizza peel rotating skills are no where near as good as yours.
Eh idk about that sometimes I just feel like I get lucky lol. Some days the pizzas come out amazing looking and others not so much but I’m using the same method as always or maybe I’m not since my memory is horrible 😂 I’m trying so many different woods for the fire that I can’t even remember which ones work the best. Thanks for the support and watching my videos pizza buddy.
I read your comment and decided to try it :) I’m not against ever learning something new and appreciate the comments from you guys. I did get a burn on the bottom of the pizza using this method but I couldn’t get the top to melt as much as I wanted. Next time I might place a second pizza stone on the top girl so the heat bounces right back down on the pizza.
Thanks buddy. I figured with the legs there is just more cool air coming from the bottom and cooling off my pizza stone. I thought this way the stone might keep the higher temps longer. I’m ready to just cover the whole thing in bricks to see how it works lol
Thanks, I still can’t remember exactly what I do when these amazing pizzas come out. So many different factors like the dough, the fire and my patience lol
These pizza ovens are the best. 2nd year using it, I burn red oak and its ready to cook in 20-25 min. Hardly uses any amount of wood to cook a pizza. I bought a 2nd one to keep as a spare. I used to have a stacked no morter fire brick one that worked really well but took 2 hrs to get up to temp and used a lot of wood to cook pizzas. I ❤ this oven from walmart.
I have the same oven. Question: how long do you let the oven heat up before you make your pizza. Im specifically wondering about the pizza stone being at a good temp
i have been using this oven for a year and half . had a lot of other ovens before this one all had issues either too small, too cold , too much top heat, too much bottom heat. this one works for me the best. to regulate heat i place a round pizza stone inside on top of the existing one. i slide the round stone out against the door to slightly hold it open and place the pizza crust away from the fire. just move it in and out to fine tune the temp. works great.
So I got this unit and did it's maiden voyage yesterday. The results were decent, I followed your advice, stacked pizza stones, temperature between 600 - 650. I left the oven preheating for about 30 - 40 minutes before the first pizza. The problem I ran into is that underside didn't cook enough while the crust and cheese melted. I'm guessing the stones were not hot enough. I checked with a temperature probe and was getting about 450 towards the front of the oven and about 600 - 650 towards the back of the oven. Any suggestions on what to do next? Do you know your ideal stone temperature range?
That's a nice white pie. No need to add anything ✌️. You try some other woods besides the hickory. For white pizzas I like to use fruit woods. Grap and apricot woods are great for pizza making.
Yes im italian, no im not an expert but it doesnt take one to say this is def not how you cook a pizza, fire is so high the pizza crust literally burned. Do not do this at home folks. Ps pizza usually takes 4 mins to cook in an oven not 30 secs
