BakerStone Original Gas Pizza Oven vs Camp Chef PZOVEN

I, like it, it's a good, solid piece of gear, so if christmas is coming and your loved one needs something special, i recommend the baker stone. So go...

Very upsetting that it’s was both cracked and chipped on two different ends. This stone will not last as long in this heat. Very disappointing.

I had often toyed around with building my own pizza oven. This popped up on the web somewhere and I did some investigation on it, how it held up, and most importantly..

I wish I could add an extra star for exceptional customer service. Great product, great company! Update - a couple of years later and I *LOVE* this oven! It took me a while but my pizzas are now really good and friends always ask for them. This little oven may be inexpensive, but it works very well and is durable -- and the manufacturer really stands behind its product. I couldn't recommend this more

You do not want to go too big on that so 8 or 9 in is just enough. The opening to the oven is approximately 12 to 12 and a half inches and you need to be able to actually spin the pie.

First I do like the size that was another reason I bought this one. My first cook I let it heat for at least 40 minutes and it only heated to 475 both with their built in thermometer and my inferred. I gave it a try and it wasn’t too bad. I called camp chef on 8/24/21 and the lady told me to check the thermo couple to see if it was tight

Try this um, i just closed the garage door and we're gon na get this thing a little more hot and then i'm going to toss. This is the pizza right here ...

Beautiful, With the cook test. Out of the way let’s see what makes this oven perform so well., The Camp Chef, pizza, oven, features a well insulated: ...

I followed all the tips in the manual and in the Amazon feedback -- removed the flavorizer bars, made sure the gas pipes were unclogged and in good working condition -- and had all four burners on full-blast. The air was still and the outside temperature was 98°F, so I can't blame the weather. The built-in temperature gauge made it as far as the line between "oven" and "fire," which my IR thermometer measured as just shy of 500°F. I can do that inside in my normal oven! Apparently, I would have been better off continuing to use an ordinary pizza stone in my normal oven

However, it is not the caliber of pizza over that the description makes it out to be. 1) The stainless steel construction, while sturdy, is still pretty thin and the oven does not hold heat like you'd expect it to. The description says it'll reach temps upwards of 700° and that's simply not true. Even with a brand new propane tank, the door installed and a heavy fireproof welding blanket on top

) - If trying to make just like Italy pizza use a small amount of sauce and few toppings. It cooks at 800 to 900 F in 3 to 4 minutes. If you want a NY style pizza (more sauce and toppings but not to extent of a West Coast open faced cheese sandwich of a pizza) lower temperature (600 to 700 F) and increase cook time to 6 to 8 minutes. - Use flour not corn meal to slide pizza off peel

I really like the looks of this oven, it is very classy. I am having a learning curve trying to use it. I am burning the bottom of the pizzas. It seems to have more heat at the bottom than the top even when it is pre-heated

Very disappointing. Unfortunately I just tried to return this thing but our time to do do expired. Again very disappointing.

Will now update the review after contacting Camp Chef directly. It was the regulator. They provided a replacement part, and it’s back to cranking out awesome pizzas.

And rotate your pizza about 2 minutes in or else the back will be burned and the front will be fine!

There you will find the perfect recipes for different pizza crusts. There are recipes on the internet but he tells you the "secrets" to a wonderful pizza dough. It is not in just mixing the dough and rolling it out, that is where the internet recipes fail.