Let’s take a look see at the $97.00 Wood Fired Pizza Oven from Walmart! Here’s the original review…. • Honest Review of the W... Here’s the purchasing link….. www.walmart.co...
Classic rookie mistake: oven too hot and pizza too large. That's a recipe for disaster. Always use a small pizza and don't fall for the trap of trying to cook it in 60 seconds.
Great video. Use a wood peel for "launching" and a metal peel for turning and removing. Just bought mine and trying to figure it out. Having a tough time keeping the stone hot enough.
Thanks for Watching Nathan! Try putting wood chips or pellets on the hot charcoal about a minute or two before cooking this will give it an extra shot of heat
Looks terrific - As many have mentioned, make a smaller pie. I'd use half the amt you had in the bowl. Also, it looks like it's a pretty high hydration dough - so form two balls and let them sit a bit. Lastly - less is more in the way of toppings. A simpler pie (along with some semolina or cornmeal) will help you get it off the peel. I used one of those KettlePizza ovens and ran into some of the same challenges. Have fun & Good luck!
In time, I'm sure the proprietor of the Land of Grills will perfect this. I'm waiting for the Qube Stoves version that you reviewed previously, so I don't have any experience with one of these. Based on your results on this one, I'd suggest maybe 2 smaller ones and keep them a little further away from the flames. They seem to cook pretty fast.
Based on your results I’ll keep using my kamado. Even a webber kettle will make great pizzas guys. Get the stone to 550 and most of the time you dont have to turn.
I've made a handful of pizzas in mine so far. Best results I've had was making 10-12 inch pizzas and keeping them towards the front. I know the idea is a high temp 90 sec cook, but around 600 for 5 or 6 minutes has worked great.
I've been trying to talk myself into buying one, especially at this price point, but I have a $15 pizza stone I use in the kitchen oven that makes fantastic pizzas already. This seems like a waste.
Okay, so this oven generates a lot of heat. Looks like it needs to preeheat for a while to get the stone hot so the middle dont get undercooked. My guess is you need to make the pizza oval and fry it with the lid open, using those peals to gradually turning it in a circular motion every 20 sec.
Ever consider making a pizza thats round and fits so you can turn it as it bakes? Also, less charcoal and placed to the rear of the firebox? Here’s a tip which will help the raw pie slide off of the peel.. rice flour. Looking forward to taking delivery of my very own Expert Grill Best wishes.
I Love how U go all th way in testing these new grills n product.. go big or go home I always say.. when I saw how big and wild lookin that pizza was I thought.. that's exactly how I'd try it. Lol.. hopefully mine will be arriving soon so I can give it th guns and make my monster pizza.. thanks for th video.. GR8 JOB on th pizza
I got mine for $97 a couple of months ago. Assembled today and making pizzas this weekend. Going to to use B&B lump as my local Aces are out of the orange bag 😢
@@mattp9893 Tom did mention the thinner crust. I also added a second pizza stone on top and pre-heat the oven a good hour if not more to get the stones as hot as possible.
Tom I have to say ,these things are neat but my question is.....how much charcoal to run it? Like 5lbs ? How long to get it going, all for what? Like a 2 min cook? I'm just very curious before I drop 1 bill on it.
Thanks for Watching! Not sure but it isn’t more than a dozen B&B charcoal briquettes hoe many pounds is that, I’m not sure. Once they are hot you get more like 15 minutes
I bought one of these when they first came out at Walmart and I’ve had the hardest time making pizza on it. I don’t know if I’m not letting the stone get hot enough but the issue I keep running into is the crust cooks too fast in comparison to the dough in the center of the pie. I’ve also had trouble with pizza sticking to peel before putting into oven. Maybe I should try smaller 10-12 pizzas?
Secret is to build the pizza on a wooden peel and use a little cornmeal. They are like little ball bearings under the dough. Remove the pizza with a metal peel. There is also a tool called a turning peel that is very small and round. I don’t use mine but it can help. Good luck. Oh, also, buy 10 oz dough balls. 10 oz will make a 10 inch. If you buy the ones in the grocery they are 16 oz and make a huge pizza. You can also make it from scratch. Cheers!
Watch that you do not put to much water in your dough. Make sure you flour your peel before you put your pizza on it. Use 00 flour. I would not make a pizza bigger than 12 in in this pizza oven.
