I own that pizza oven. It's a pos. As you discovered wind is a huge deal. Outside ambient temperature is also a huge deal. Trying to get the top and bottom cooked perfectly at the same time is quite a trick. I've cooked about 70 pizzas in mine. I have two stones in mine. One stone always resulted in a burned crust. 700 degrees is the goldilock zone where top and bottom cook properly. I'm going to sell mine.

I loved the video! The homemade pizza looked absolutely wonderful! As you have heard by now I would have loved to have seen a sliced piece and then a big bite (but I'm sure you know that by now)! I'm making panko-crusted pork chops with mashed potatoes and stuffing for dinner tonight, but now I really want a homemade pizza along with a nice, ice cold IPA. Possibly a homemade chocolate lava cake (made in the same oven for dessert) LOL! You do great work, keep it coming! Cheers!!!!

Omg! That looks delicious and amazing! I also used to work in a pizza place. Actually I worked in two pizza places. I definitely learned a lot about Pizza making. This looks like it will work a lot better when you get the door. I sure would have loved to have seen you guys taking a bite and hearing that crispy crunch!🥰❤️👌🏽 Bon appétit!

@theupsideofdownsizing

4 жыл бұрын

Thanks Pam! Next time with door and crunch, promise!

Man, that looks good! Tough to get crispy in the RV oven. Can't wait for Pam to take another shot at the cob pizza oven! 🍕

Excellent review. That pizza looked great. We made pizza last night on the Treager.

Nice demo, Mama Geraci would approve!! I agree that a door will keep your heat in and let you get your temp higher. I'm going to start making pizza on the Egg and that gets up to 800-900º no problem. Glad My Spice Sage worked out for you too!

@theupsideofdownsizing

4 жыл бұрын

A pizza steel on the egg would be the bomb! My spice sage has been excellent for just about everything we've needed. And I like the freebie of your choice with every order. Gives you a chance to experiment without risk.

Great video. I have this model of pizza oven and it sits on a Yukon two-burner stove. If you don't have one, get a flame defuser for each burner. The defusers will help protect the stone. The burners put out enough heat to cause the stone to crack and getting a stone from camp chef is a pain. Start with the burners on low for the initial heat and after a few minutes then turn it to medium and let it heat to 500/550ish then you're ready to go. On a side note, if you don't have one I highly recommend that you get a Camp Chef griddle to fit on your stove. It makes doing breakfasts, grilled cheese sandwiches, omelets etc., a snap.

@theupsideofdownsizing

4 жыл бұрын

Thanks for all the great info! I do have a single flame tamer, but will on hand your advice pick up a second. Last night I fabricated a door which covers 95% of the opening. I left about 1-1/2" opening in either side for ventilation. It cut the preheat time in half and achieving 600 degrees was a snap! I'll be doing a follow up to show the door and a pizza made with Caputo 00 at 65% Hydration. Thanks for watching!

@mryan3123

3 жыл бұрын

@@theupsideofdownsizing Very nice.

Amazing ya contacted them and couple days later it shows up. Looks like a very nice oven! Oven glove and tongs keeps fingers from getting burned. LOL. Pizza looked mighty tasty! Stay safe and have a great rest of the week!

@theupsideofdownsizing

4 жыл бұрын

I actually have welding gloves but they're not flexible enough. The reason I contacted them was that the oven is listed currently as sold out or not available just about everywhere. I thought they had sold me an item that was not truly available. The real surprise was I was able to get ahold of someone. I probably called 6-7 times before actually reaching a human. Have a great week and stay cool. Hope the rains aren't too bad.

Great Video , & You Should Maybe keep A Sheet Metal Heat Deflector Over The Knobs

Well hell...now I'm hungry. I love a saucey pizza! ❤️🌵⛈️

Pan got nicely cooked!!!

@theupsideofdownsizing

3 жыл бұрын

Tasted great too🤣

you have such good videos!

@theupsideofdownsizing

4 жыл бұрын

Thank you! Thanks for your continued support 🙏

Re the heated knobs, have you thought about attaching heat shielding (such as that sold at an automotive parts store for covering a manifold) to the underside of the camp stove?

@theupsideofdownsizing

3 жыл бұрын

That's a good idea. It never really crossed my mind. Thanks for watching and the suggestion!

I work in an Italian restaurant, been making pizza for quite a few years now. I prefer my oven to run at around ~300-310C (575-600F ish) it should take about 4 minutes to do at that temperature. I would love to have a go at using a wood fired oven, those things will hit 900F no problem and will cook a pizza in under a minute. Have fun with the new toy and remember not to burn your fingers! :-D

@theupsideofdownsizing

4 жыл бұрын

Next pizza will be made using Caputo 00 flour which will be arriving tomorrow. I think that and doing a proper preheat of at least 45 minutes will cut my bake time in half. The wind was so bad that day the air temperature was all over the place. But it was fun and wasn't the best pizza I've ever made, but we liked it nevertheless. Thanks for watching!

Thank you for this video. I will just suggest you to wrap this two little " handles" with aluminum foil. This will protect them . And still, the aluminum foil won't go as hot as the plastic.

@theupsideofdownsizing

3 жыл бұрын

Good idea, thanks👍🏻

Thanks for the video, I just ordered one last night from eBay. Once I get it I’m going to find someone that can do a door for it

@theupsideofdownsizing

3 жыл бұрын

The door will make a huge difference especially if you have any wind at the time. I'm able to get the oven preheated to over 600 degrees in about 15-20 minutes with the door closure. My first door had a hard nylon knob and I learned that at 600 degrees, that knob not only got really hot, but actually melted. I fabricated a knob out of mesquite wood ( we have many mesquite trees on our property) and it works great. Good luck with the oven and thanks for watching!

I thought you were suppose to put the pizza in the oven once it reaches at least 500° before putting it in the oven. Just asking, because I was gifted the Camp Chef European Pizza Oven. Using it this weekend,

We have the same pizza oven for our three burner camp chef stove. We love the pizza oven. We use it all the time. ENJOY!

Suggest making an oven door using fire brick and sodium silicate as high temp. glue. You could make yr own glue with lye & xtal kitty litter!.. Would be a great DIY project.

@theupsideofdownsizing

4 жыл бұрын

I like the idea! Problem is there's no ledge for the door to sit on. I think I'm going to need to fabricate something out of steel that can hang from the top of the oven somehow. I was even considering magnets. My first pizza stone I made from fire bricks. They are an ideal material for such projects. Maybe one day I'll build a wood fired brick oven.... After the house that is. Thanks again for watching!

Good video but where is the money shot? When you make a food video it is customary to sample the dish and share your reaction. In any case, thanks for showing us your pizza making experience with the Camp Chef pizza oven.

@theupsideofdownsizing

4 жыл бұрын

I'll make sure to include the "money shot" in the next video, which will include Caputo 00 flour and maybe even homemade mozzarella cheese! Thanks for watching!

If you turn oven to other side

That looks AWESOME! What time is dinner?

@theupsideofdownsizing

4 жыл бұрын

Midnight if you leave now👍

Trying mine today for the first time. Glad I came across your video! BTW I'm a mushroom kinda guy also but they have to be fresh!! LOL. Any other tricks since your first go?

@theupsideofdownsizing

3 жыл бұрын

Yep, figure out a door. As soon as I fabricated a door, the preheat time was cut in half, and the air temperature was much more stable during the cook. It doesn't have to be elaborate. I used a piece of metal roof flashing I had laying around. Put a knob on it and presto, a perfectly functional door. I am making a follow up video that should be out on a few days. I show the door. Thanks for watching and good luck with the first pizza!

@Studiovette

3 жыл бұрын

@@theupsideofdownsizing Will keep my eyes out and have subscribed! 👍

noice

Impressive. You have good taste. I to grew up on Canned Mushroom Pizza as well.

@theupsideofdownsizing

3 жыл бұрын

I really think canned mushrooms just hold up to the heat of a pizza oven better. Thanks for watching!

Okay

I see a heat shield and flip door in you future!

@theupsideofdownsizing

4 жыл бұрын

Absolutely! It'll make the whole process more efficient. Already looking at metal sheets at the hardware store. Oh to have access to a plasma cutter. Thanks for watching!

@theupsideofdownsizing

3 жыл бұрын

My follow up video has my new door in use and it made a huge difference! More stabile temps and a much faster pre heat! Should be out in a couple of days.

cornmeal, man. cornmeal.

pizza should go on the stone

@theupsideofdownsizing

3 жыл бұрын

Gotta watch the entire video. 😉

My kitchen oven easily reaches 450-500F all day.

@theupsideofdownsizing

2 жыл бұрын

Most do. Without excessive wind, and with the addition of the door I put together, this will hit 650 700 degrees Fahrenheit. If you are using a Caputo 00 flour and a high hydration dough recipe, you're going to want your oven as hot as possible. This will give you the authentic puffiness and char on the crust.

Turn the pan upside down.

@theupsideofdownsizing

3 жыл бұрын

Good idea. It never occurred to me. I have bought a peel since the filming and of course it is really the way to go. Thanks for watching!

9:10🤬🤬🤬😃😃

@theupsideofdownsizing

3 жыл бұрын

Lol

Hey, I'm not getting your new video's notifications!!! Whom should I blame! you guys or KZread's algorithms. Don't know what to do but I'm upset :(

@theupsideofdownsizing

4 жыл бұрын

I'm not sure why that's happening. Make sure the bell icon next to the word "subscribed" does NOT have a slash through it. Not my fault, heck I want everyone to see the videos asap! Thanks for watching and I hope the notifications situation gets resolved soon. 👍

@faheemmajeed6848

4 жыл бұрын

@@theupsideofdownsizing Bill I'm sorry if I spoil your mood.

@theupsideofdownsizing

4 жыл бұрын

Not at all! KZread changes things on a whim, we all know that. Look what they've done with ads. As much as I am trying to make a small ( VERY SMALL) living via KZread, I do not like the new in video ads they are showing which is why I try to exclude them anytime possible from our videos. Thanks again for your continued support!

Had to stop the video once the pan went in the stove lmao. Not how your suppose to cook it.

@theupsideofdownsizing

3 жыл бұрын

You're right, that was a comprise in this situation but had you watched another couple of minutes you would have seen that I took it off the pan as soon as the dough firmed up a bit and finished baking it on the stone. I now have my peel eliminating the pan. But FWIW, I worked in an authentic Italian restaurant making pizzas and our pizzas were made in pans that were 50 yrs old. Great results, so there is more than one way to skin a cat, or bake a pizza. 😉 Thanks for watching!

@viol8r007

Жыл бұрын

1 He should have a pizza oven at at least 800f to make pizza . 2 make a door stop to trap the heat . Whilst i enjoyed the video you really need to crank that oven up to max for at least 15 minutes b4 using ... there is a reason the temp gauge goes to 800 f . The faster you can cook pizza the better it becomes . Crispy base with fluffy insides ...A pizza should only take around 1 to 2 minutes to cook. This of course is the reason you buy a Pizza oven , because a traditional home oven only goes to around 450 F .... If you are not cooking at a crazy high temp you are making bread with toppings ...Pans are fine .... Chef of 30 years /ran a pizza shop on the side of the restaurant 300 pizzas on a Friday night up to and around 800 pizzas per weekend ..... Pans are ok is they are oiled and used correctly ,thats why they are so thin to direct the heat almost with almost no lag .Finding some one to man a pizza oven with out pans is a difficult thing ......

Your fingers appear to be clubbing, I know this video is a bit old, but you might have heart issues

Failure! Recommend that you try a test run before a lengthy video. Better luck next time.