i have this pizza oven i use charcoal. and with the pizza stone i wrap it with tin foil and then i put a Non Stick BBQ Grill Mat on it that calms the heat from doing just the bottom of the pizza. giving it more time to do the top. and thank to all that. the whole pizza goes all toasty and i have made more than 20 pizzas and none of them have gone black. and my family loves it.
Thanks man! Fantastic idea! I recently got this same oven for Christmas, and have been testing out different fire/stone configurations. I will definitely have to try your spray method to keep the stone temp in check! Thanks for doing this!!
I used tin foil on the upper grill and a layer of thin bricks underneath the stone. It reduced the high heat impact under the pizza and enabled the top the time to be perfectly cooked.
Hi just bought this pizza oven not sure if I use wood or charcoal as I’ve seen different posts , What wood do I use or is it charcoal , can you tell me how to set the fire up to burn , your video was great .thank you .
Hi Nick.. Bought exactly the same pizza oven last week..used it yesterday and failed miserably, should have had a test run b4 Filipino bbq, 20 guests..but mine cooked on bottom too quick..so reverted back to oven in house..but temp rises really quick..must remember to spray the stone before the pizza goes in next time..Will keep an eye on your build of pizza oven..regards Tim from Timmytimers (youtube)
We have the same oven but it came with base legs/frame which can be unscrewed. We have built an outdoor kitchen and are looking to remove the legs and mount upon the counter top. Can you confirm if you have screwed into the paving slabs, which the oven is sat on? or have you just relied on the weight and gravity to keep it steady? Many Thanks
Whilst I would be interested in this as a pizza oven, I love a 'Winter BBQ': would it be any good for doing roast chicken in? My Father has a Cobb and that does beautiful smoky roast chicken.
Great Video! I was wondering whether you ever lined this bbq? I recently bought it and want to figure out how I can increase its heat retention abilities!
here In Argentina we cant make a pizza with poor piece of cheese over the plate. hahaha The pizza oven is nice , I think 250 degrees is better than 385 °Celsius however. Good projet mister ! The Oven gets the results. I will add less wood fuel in order to cook slowly and get a better result. BEst regards
You've sold me on this product. From what I see, you get it up to 600 degrees F. spray it with a bit of water for humidity on the stone. 2 minutes inside. Great video.
awesome video my friend, i just bought one very similar to that one. I got it clearence price , couldnt believe it when i saw it, 110 AU dollars. Set it up few hours ago and i cant wait to use it. Now I am looking for a cover for it, as I have no space in the garage for it.
Thanks for this review. I was my self thinking it could be lined with fire bricks. So after purchasing 21 bricks 4.5"x9" off a online auction house. And 2 clay roofing tiles for the top. It was quite easy to do. All so I lifted the stone up by 2.5". Which get the pizza up in to the top off the oven. And away from the raw heat. Its retaining heat very well and behaves constantly. Tip is heat to just over 500 and Place piazza on a metal plate for the first 3 minutes. Then take ot Place it on the peel and put direct on to the stone. After a minute check base and rotation if needed. Keep your eye on it till base is to your liking. Good luck AL
Really interesting Alan and thanks for sharing. I put a couple of fire bricks in mine the other month which worked fine. I will also look at roofing bricks and raising the cooking base
@@SimpleNickVideos Hi Nick Yes it was easy to do. I've totally lined it now. The 2 roofing tiles were what we call 20/20 clay tiles. They sat on top of the top row of fire bricks. All so fiberglass insulation rapped in tin foil to back them up. The fire bricks I spaced the up from the grills with central heating radiator brackets bolted to the back. the cut tabs thet bent up to hold bricks in place with a grinder. I think it's well worth doing. It totally changes the oven. To a different animal. Next up piazza steel to try in it. Cheers AL
Have to agree. I've got almost exactly the same model and its nigh on unusable. There's no room to allow for indirect heat so you get a burnt base or a good base and raw top. Last time I used it I had to finish it under a grill/broiler.
Need to get that fire down to coals. The temp was way too hot in there to cook. If the temp was right, I bet this oven would bake great sourdough bread :)
Can u use brick stones underneath the pizza stone? Why u dont use a steel plate of 3mm underneath the pizza stone? Is the steel where u put the wood to heat the oven is able to whithstand the heat of the fire from the wood? How much time it takes to coock the pizza in this oven? What about the top is it coocked?
there should be another small rack and stone ontop of that first stone. The first one is mostly just supposed to be a heat shield its way to hot to cook on, that's why the tops aren't cooking
Great idea for the water spray! Will be using this...Like others, I seem to burn my base whilst waiting for the top to cook through... found pouring some olive oil on my pizza aids cooking it better..hopefully a spray of water will take it to the next level..thanks
Love this thank you . What about placing some foil under the stone to reflect the heat away from the stone therefore lowering the temp. of the stone? Would that help the stone from not getting to hot?
Hi I’ve got one of these and had problems with the stone getting too hot. Then blackened with soot. I’ve got another pizza stone which seems to have helped with the heat through but didn’t think about spraying water on the stone provided. Also would you say to have the chimney open to draw the smoke out of the over area? Thanks in advance
Excellent, thanks very much Nick. I have one of these and the problems so far were too many toppings (melt and burn) but also the burning underneath. I like your trick with the water spray on the stone. I will try that next weekend and also use some semolina flour to stop any sticking. Any tips for your pizza dough please....??
Thanks for the video, can i ask what logs are ok to use? Im new to this and not sure if i can use kiln dried wood etc. Also is there any possiblility of the stone cracking if i spray water on it when its hot? Thanks for any advice
Hi Steve, I have only used kiln dried logs, but that is because that is what I have for my log burner in the house, so the only ones I have. As for the stone cracking - good point, haven't had a issue but then I don't spray lots of water at the same time. Basically I do a slow cool down rather than a sharp shock. If the stone did crack you can easily buy one off amazon
Just spraying water. If you look at the comments on the video some people use thick pizza dishes to get around this problem, and they are happy with the results
About half way through cooking turn the pizza 180 degrees, the back of the oven is hotter then the front so you should get a nice crust round the outside
Ive had this for 2 years and its hit and miss with burnt bottom or undercooked top and grey cheese. Now i understand why so will test higher temps and spray the plate
Haven't had a chance to experiment, mainly been doing pizza or Tarte Flambee, had an excellent session at a family party when I was knocking out 14 Tarte Flambee every two minutes. Using a steel plate is a good idea.
I have this oven you need bag charcoal lite it leave for 30mins put the stone in after 30 min 1hour total cook pizza I recommend 5min then base 8/9 mins thick base you only use the original 3kg bag of charcoal no need to top up it will give 2 hour's cooking
Yes I have had that before and it has been when the wood is not burning well. You find your mozzarella looks grey. I always keep the vents top and bottom open. I also only ever use kiln dried hard wood which I often chop into smaller pieces. If I deviate from the above I get too much smoke.
Had one for a couple of days and temperature control is an absolute nightmare, not going to give up on it just yet though I'll spend a few more hours trying to figure it out. Try moving your stone over to the left and build your fire to the right so the fire isn't under the stone, there is room to do this, you'll have to rotate the pizza half way through cooking but the base won't burn so easily, you get a good unobstructed burn straight up the one side so more heat and less smoke. Be careful though as I used hardwood logs and each time I added wood the temp went past the end of the thermometer and round to zero, so hot the grills were glowing red and the stone cracked!
SimpleNick - Nick Collins any tips for managing the temperature? I keep burning the base of mine and can’t get the top temperature hot enough. Maybe a thicker stone? Or fire bricks?
@@DaraghTracey Try what I suggested with the position of the fire, move the stone right over to one side and light you're fire at the opposite side so it's not under the stone, because of the shape of the oven the heat will go over the top of the pizza as it heads towards the chimney, you may need to turn the pizza half way through as the side nearer the fire will cook slightly quicker, been using mine almost a year now and it works a treat this way. Don't worry about keeping the temperature stable, if it drops a little it just takes longer to cook, if it increases it'll cook quicker, mine vary between 5 and 10 minutes depending on heat.
Sure you can. Just look up and search “pizza on Weber kettle” most those guys just use lump with like 1 chunk of wood for flavor. There are many videos of this on here. Cheers.
I love the idea of having the fire under the pizza instead of beside it like most ovens. One way to stop thin crust from bubbling up is to take a fork with small tines and poke small holes all over to prevent trapped air.
Compre una , la use una vez y no cumple para nada con las indicaciones del fabricante, no mantiene la temperatura debido a su poco grosor, por lo que no consigues hacer nada que no sea aumandolo o quemándolo. Decepcion total.
Dude what are you doing? Spraying it??? NO! I would personally save and buy a real pizza oven that holds the heat, thick floor etc. I love my Terraforno...
