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

We have enjoyed our pizza oven very much over the past 2 years but recently the ignition pilot broke and replacing it has been a nightmare. The company is only as good as their after-sales service when a part needs to be replaced. After all, we don't ask for free replacement parts. This review is to tell the cooking camp that they really should care about the after-sales service of their appliances and pay attention when they break and take care of the customers in a timely manner. .

I've had mine for two years now. Looks like I'll have to replace the controller now. If you read the reviews you will see that others had the same problem. I'm assuming the manufacturer is using a cheap ESC, there can't be that many reviews of ESC issues to draw a different conclusion. I tried the reset procedure etc. Still a small, tiny flame regardless of control setting. Also, I also had trouble not burning the pizza (when the regulator was running). I installed a workaround for rotation and

Love that this pizza bakes better and is a lot cheaper than ours. I recently bought a few other items from Revain as a cart was needed. For the wagon, I ordered a heavy-duty Seville Classics utility wagon that goes perfectly with the stove and a 20-pound propane tank. I also ordered a Weber 6553 premium case for the Revain Weber Q-300 grill which also fits perfectly and now I can store it outside. Just wanted to pass this information on! true&ref_=oh_aui_detailpage_o02_s00

GREAT pizza oven. We really can't say enough good things about it. It works exactly as advertised and the temperature of the stone matches the sensor above fairly well. The stone heats up most in the middle, but not too much. The oven warms up longer in cold weather (10-15 minutes), but keeps the heat perfectly! We put the pizza oven on a thick plastic table and the oven is very well insulated, the table doesn't get hot at all. We wouldn't change anything! Makes delicious pizza and naan!Tip…

I chose this pizza oven over some other gas models based on the size of the hole and its ability to get the right temperature according to reviews was easy, I have a bottle hooked up with 20 pounds of propane and lit the stove very easily. After 15 minutes, the stone's temperature was 668 degrees Fahrenheit. After about 10 minutes, the stone's temperature rose to 824 degrees Fahrenheit. Various readings around the stone gave similar temperatures. My wife took a week-long baking class at King…

This is a great oven. It 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. A good pizza is more dough than an oven. So start with the Caputo 00 flour. Add 65% water. 2% salt and 0.6% yeast. You will need 275g of dough for each 12 inch pizza. Make sure it rests for about 90 minutes, then roll into balls and let rest for about another half hour. You can toss them in the…

I chose this oven after reading all the reviews about it and competing models. Here's what I liked: - the size of the hob - the ability to use propane tanks or portable tanks - low price. concerned about: - the durability of the control knob The stove comes mostly assembled, you just have to rearrange the burner cover, insert the stone, screw on the front panel, attach the thermometer, regulator and hose; and finally the oven door handle. Connect to a propane tank and you're done - it takes no…

My husband and I own a pizzeria and we often attend outdoor festivals. A pizza truck would be ideal for events like this, but considering they cost over $40,000 I figured a portable pizza oven and a good shed would be a more economical alternative. There are $3,000 portable pizza ovens out there now, but this is our first year and I thought something more affordable would be best for our test run. I have read all the reviews on all the ovens. We chose this one because the deck is larger - we…

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…