Review on 🍕 Camp Chef Italia Artisan Pizza Oven: Premium Stainless Steel, Versatile 15" x 26" x 16" Design by Ryan Schweigert

I have used my pizza oven several times and I really like it. The crust is crispy on the outside and chewy on the inside, just how I like it. A few things I learned using the oven: 1. Temperature is measured in two ways and both are very important to the result. The stone needs to reach 500-550 degrees Fahrenheit for a perfect crust on an 8-10 inch artisan-style pizza that cooks quickly, but not so fast that it burns or the cheese and toppings haven't had time to heat up/ I know It can only be measured with an infrared thermometer. I bought a Camp Chef pizza thermometer http://www.amazon.com/Camp-Chef-Italia-Artisan-Pizza/dp/B00IJWB1W2 /ref=sr_1_5?ie=UTF8&qid=1461861551&sr=8-5&keywords=camp+chef + artisan +pizza and it worked The second important temperature is the temperature of the ambient air above the stone in the oven, which is measured with a thermometer. up. Ideally, it should be as hot as possible, but without overheating the stone. It melts the cheese and cooks the top of the crust. 2. If you overheat the stone over 550 degrees, it is best not to try to make pizza. The cake will cook too quickly, the filling will not heat up and you will be disappointed. The stone retains heat well, so it takes some time for it to cool down. Turn off the oven, wait for it to cool down a bit, then turn it back on. Ideally, you should monitor the heating temperature and adjust the flame according to the temperature of the stone.3. When the stone arrived there was a lot of dust on it. Probably just a small stone chip, but I wanted to wash it off. I gave the stone a quick wash in the sink, putting a little dish soap on the sponge to keep it from sinking in. I found the stone to be so porous that when it is first heated in the oven I can smell the soap. I was concerned about the soapy taste, but it didn't. I think a small amount of soap could be used on the stone quickly, but I would probably just rinse the stone with water. If I washed with soap first, I would rinse or even soak the stone in fresh water a few times to ensure the soap is completely rinsed off. If you cook on a stone, you will inevitably drop cheese and other toppings, which will burn the stone and leave soot. I used the Camp Chef metal pizza spatula from the kit above to scrape the leftovers off the back of the oven while it's hot. You could probably go the opposite way back to front while the oven is cool, but I thought about it while baking between pizzas. The stone will eventually take on a different, darker "seasoned" color, which is normal and even desirable. Don't worry about cleaning too much or at all. I usually use a damp paper towel before preheating the oven to wipe away dirt and leftover food. I believe you can easily make two 8 inch pizzas at the same time. It's important that they rotate as they cook and even switch sides occasionally to evenly distribute the heat as they cook. 6. If you use wooden pizza paddles, be sure to put some flour or cornmeal on the paddle to prevent the dough from sticking or slipping off when you slide them off the paddle and into the oven, so the dough will stay on the paddle for too long when making pizza . Slightly move the paddle side to side and back to loosen the pizza before placing it in the oven.