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'm happy to see others are enjoying this oven. I'm on my third year and I also have spare one I got on clearance. By September/October you can grab one in Walmart from $80 to $50. Walmart by me just carries the Hickory logs and they seem to work good for me. I will need to see if I can get my hands on some OAK to try out.
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.
I agree with you, this has been the best $100 I spent on a pizza oven. it has paid for itself over and over already. I also use a second pizza stone but it's about the same size as the one that came with it. You do have to spin the pizza a lot to avoid burning it and to give time for the bottom to cook.
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
@@pizzafanclub There may be a way to rest it on some type of insulation, which will help give that balance needed for the bottom of the crust and the rest of the pizza.
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?
