The key is to get the stone to 850-925 drop in the pizza and drop the flame down to half bottom will be brown the top will be just right in 2-2 1/2 min. ...get the stone up to 900.. then drop the flame down some
I love your videos on the QubeStove, thank you. A friend of mine has another brand of 16” pizza oven. He learned to fully preheat the oven to over 900 degrees and hold it at 900 until the stone is really hot. Turn down the flame as low as possible and launch the pizza, check it every 15 seconds, it turns out perfect. The same thing may work on the QubeStove 16.5.
Hey Tom - my trick is to use long metal tongs to keep checking the crust underside without picking it up. They're also handy for stray pepperoni:) Once the crust is perfect, I then hold the pie up an inch off the stone using the peel for 15-20 seconds, which finishes the top . That's with a stone temp of 750 with a front exhaust stack pellet oven. Cheers!
Looks great Tom. They are all a learning curve. I mentioned in another video about the homemade dough… using Caputo 00 will help. But I also like to make life easier. So, if you have a GFS (Gordon foodservice store) near you then buy their frozen pizza dough balls. They have two sizes. 16 and 10 oz. The 10oz are perfect for 12 inch thin crust pizzas. They have gone up in price but they are perfect everytime and are made in NY… so you get that real NYC pizza flavor. Cheers! And Thanks for all the great videos.
Hey Tom, I'm on the same learning curve as you. I have the Ooni wood and gas combination pizza oven and I have cooked 5 pizzas and have not got it right yet. I have figured out that you have to be light handed with sauce and toppings and let the stone get really hot before launching a pizza. I have been fighting the fire with lump and wood. I think when I switch over to gas it will be a little smoother. Good luck and don't give up on it.
Half the fun is the learning curve Tom. The other half is eating the pizzas in that process! Yeah that little pepperoni was driving me nuts too! I’m enjoying the ride Tom! Cheers!
Great video! I've thought long and hard about these pizza oven and I think I'll stay with my 980 for pizza. I'm probably going to get the auto kimato for my open flame and sear cooks. Thanks for another great video...
Why not just use an oven like the Breville Smart Oven set to 475 degrees with the preheated 13” Breville pizza stone on the rack? Works perfectly for me and I do not have to go outside. In about 6 minutes the pizza is ready, giving me time to get everything else together. So much simpler!
Getting close Tom, but for me I'm done with these top heat pizza ovens. I'm the only one in our house that eats pizza and to have to wait an hour to get the stone hot isn't going to work for me. If the Blackstone Pizza Oven makes a comeback I'm in for that one and sell the others.
Walmart Expert Grill Pizza Oven at 99 dollars is still a BETTER deal and does the job. The Rotating Base is not necessary and I bet will be a piece that fails. I can see it breaking very easily....
