Finally bought one same as yours, and same result. Excellent pizzas, and using the best ingredients I can buy, outstanding pizzas. I need to get used to the settings and heat to use.
I like the looks of the orange oven. I do like the oven but i rather have a non rotating stone to take advantage of the space inside and turn myself. I guess i am old school. Your second pizza cornicione came out better because it was more centered on the stone and not close to the flame. Thanks for sharing! 🇮🇹
This is the perfect pizza oven. It fixes ALL the issues with these type of small ovens, like. 1. Stone takes over 30min to get upto temp with top burner only. 2. Stone needs 5+ minutes to recover back upto temp after each pizza. 3. You always have one side of the pizza that has a puffy crust, as the side that is away from the burner does not have enough heat to puff the crust but enough heat that it dries the curst enough that it will not puff when the pizza is rotated to the flame. Keeping in mind that you need to let the pizza sit on the stone for 30 seconds until you can begin to turn it as it takes that long for the base to set. Everdure have smashed this out of the park!
Looks great. However, what if the stone base cracks (and they do crack), are there replacements easily purchased? Otherwise the oven would be useless with a cracked stone base.
@@Armenfiks1988 Do you have trouble starting the Kiln R oven? For me, I press the knob the flame comes on; I wait about ten seconds, turn the knob to the full position, and the flame goes out. I've had other ovens and never had this problem. Just curious if this is the norm or if I have a defective unit.
@@RayHill1108 hey Ray. it's about getting the thermocouple hot enough, so it'll think it's safe to let the gas flow. keep little bit more than that, and then slowly go to full position and release it. should work
Hey buddy, How much time was between the pizza cooks? Is the burner underneath big enough to be able to cook 5 pizzas back to back, no waiting time inbetween?
Really depending on few factors. Small underneath burner isn't the one heating the stone, it's assisting it. Your dough is room temperature or from refrigerator? Also , leave it about 25 minutes on MAX , and yes, you can do 5 pizzas easily. For commercial use id recommend 2 ovens, just like my setups. look at @dracarysLA on Instagram for more details.
@@Kanect Yeah, you must know better, definitely it's you, who already cooked few thousand of pizzas and have 4 of these ovens, so yeah, you must know better
@Armenfiks1988 I have eaten 1,000s of pizzas. You argument is very flawed. I don't need to cook 1,000 pizzas to know that only one side is getting burnt because your launch is horrible. I know what a perfect medium rare is without needing to cook. It. You are such a potato that you can't admit that launching it more center of the stone will give you much better results. Which means the ones in these video are not perfect. Jaha I don't need to kill a bunch of people to know it's wrong. Coaches win superbowls also and don't step on the field. You I keep going?
One thing to be warned about is that oven is a rebranded witt etna. It has lots of material issues: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-915J3bpgWIQ.html Same reviewer also shows a ooni koda 16 for reference and you can see no such issues.
@@Armenfiks1988 I did a little searching and have since seen your setup and your trailers etc. I love the ingenuity that you designed and built them and your layout with the refrigerated condiment units and prep area and the dual everdure ovens! SHARP! When you said you were replacing all your ovens with Everdure you weren't lying. Gozneys are awesome - but you can train anybody to use the Everdure! I wrote Gozney and asked them if they would do a version with a rotating stone and they said NO!
@@jamiecoyne thank you very much my friend. Yes, i did improved them a little, so they will become super heavy duty, and can handle my use hehe. Yeah, sucks that Gozney don't want to make one like that. I contacted them as well- same answer. Let's hope we'll get more competition!
hey my friend. these are the gas regulators. One for bottom, one for top. Both work same way. Igniting, and then turning all the way up. That's it. you can leave them on high all the time , if You're going to make pizza after pizza , or turn the upper one down for half power ( the bottom one can stay high all the time regardless) if you're going to have breaks in middle of pizzas. Hope it helped
Gas ovens are a waste of money. High consumption of money on gas. Loosing heat with the open door frame. Just buy wood fire if you want to spend money to get a good pizza or buy electric oven to save money but still do a good enough pizza. Gas is the most useless thing for pizza and is more dangerous outdoor than any other type of oven. I tell you as an experienced pizzaiolo with 22 years background in pizza.
Sorry, my experience is different. i am in US, and cooking pizzas for about 10 years COMMERCIALLY. Wood is not an option for my type of business operation, and to run 2 electric ovens , i will need about 5000w generator at least. Gas is super expensive, and maintenance is time consuming and still not cheap. For 1 event i get average of $1k , and it cost me about 5$ worth of propane for BOTH ovens together, so my experience is absolutely different than yours. I am glad you like wood, but for most people it's a waste of time and energy, and not worth it. Good luck
@@Sackenstein It's amazing. cooked few thousand pizzas already on 4 of them, and had zero problems. Especially if you're a regular user,not commercial, you won't abuse them as much as I do. Follow my Instagram page for more videos as well. @dracarysLA
Thanks so much for responding. I was not sure if I should buy Hallo versa 16 or Evedure Kiln. One more question for you. Is the lower burner adjustable like the upper burner. That's what I'm looking for. There is not a lot of information and not many videos in this oven. Thanks
