Camp Chef Italia Artisan Pizza Oven

I decided on this oven after reading all the reviews on this and competing models. I liked the following: - cooking surface size - ability to use propane tanks or portable tanks - low price I was concerned about: - durability of the control button The oven comes mostly assembled, you just need to reposition the burner cover, insert the stone, screw in the front panel, attach the thermometer, the regulator and hose; and finally the handle of the oven door. Connect to your propane bottle and you're good to go -- takes no more than five minutes. I think I understand why some people have problems with the control button: it combines gas control, safety shut-off and piezo igniter. You need to turn it to the on position, wait as you hear the gas coming in, and then turn a little further to trigger the igniter -- and keep the button pushed until all three burners light up. If they don't, the gas gets shut off (it's a safety feature). Took me a few attempts to figure out how it works. Even on a fairly chilly evening (50F) the oven reached 530F in just a few minutes; pizza cooks in under four minutes and comes out absolutely gorgeous. I have used it four times so far and every time we comment on how wonderful this inexpensive oven is. Don't forget to buy a pizza peel, an infrared thermometer and a cleaning brush for the stone; and use semolina flour liberally to prevent sticking on the peel or the stone. Highly recommended! Update -- the oven is 7 months old and I had a problem with the knob being very hard to turn. I called the support line and got a rep right away who patiently walked me through troubleshooting, and they are mailing me replacement parts free of charge. 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.

Update as of August 18....... Started getting yellow flame and Soot, I disconnected the hose and regulator, I tried different tanks, I looked st how to adjust air flow but there isn’t a way to do it. I’m sure the regulator is faulty, not impressed after only one month of use. Emailed camp chef to ask for a regulator replacement, let’s see what happens it’s only been a day......will update. Quickly put it together, it was late at knight but managed to knock out two pizzas, first was a bit over done at bottom. For the second One I lowered the heat and it was much better. Need a bit of time to get to know the over. Love the size and opening, pizza is not the only thing that this oven can make. Oven looks good, easy to put together we’ll see over time how well it’s made but so far so good.

pour l'instant tout est parfait

This is a great oven. Gets very hot and cooks great. The stone is easy to remove and clean. But there are some things you need to know to get the best results. First, learn how to make good dough. Good pizza is far more about the dough than it is the oven. So start with Caputo 00 flour. Add 65% water. 2% salt, and 0.6% yeast. You want to end up with 275g of dough for each 12" pizza. Make sure to let it proof for about 90 minutes, then make into balls and let rest for another half hour or so. You can throw them in the fridge and use the next day (for the best tasting crust) or use them immediately. The stone gets hotter than the air in the top of the oven. This is why people complain about burnt crust. So I heat the oven up to about 700. I cook the pizza for exactly 2.5 minutes, then I grab the pizza with the spatula (buy the accessory kit, you will not regret it) and lift the pizza to the top of the oven for about 30 seconds to finish off the top of the pizza. Also, don't use plain flour to dust your pizza peel and don't even think about corn meal. Use semola flour. It will allow the pizza to slide off the peel easier and it won't char and build up on the bottom of your pizza as easily. I would also suggest that you forget about the propane adapter for using large propane tanks. I could never get it to work reliably even after getting a replacement regulator. I finally bought some refillable 1lb tanks and they work flawlessly while still allowing me to safely refill from my large tank. This is a great little oven for a great price. I highly recommend it.

Love this pizza oven. If you enjoy making pizza from scratch, this is a small investment for the taste. I make several pizzas at one time and freeze the extras. In addition to the amazing taste directly out of this oven, the frozen ones are so much more superior than one from the grocery store and you know what's in it. If you make sure the oven and stone reaches the proper temperature and it will, make sure your dough is well floured, then no problems getting the pies in and out of the oven. I highly recommend purchasing the separate tool kit as you will need it for tossing the pizza in and getting them out. This oven also has a wide opening so getting the pies in and out is extremely easy. Last, and the reason for the attached pictures. Upon arrival of the oven, the stone did have a small chip. I contacted the manufacturer (Camp Chef located in Salt Lake City) for a replacement. Because of the size of the stone, the first two shipments arrived broken in three pieces due to poor packaging and probably Fedex personnel not paying attention to the FRAGILE markings on the boxes. On the third shipment Camp Chef double wrapped the stone and double boxed the stone but unfortunately the stone had a small chip on the corner. The fourth stone shipment arrived in perfect condition. The moral of this long story is Camp Chef did not waver in their commitment to making sure I received a perfect replacement stone. Accolades to Camp Chef.