Review on 🍕 Mont Alpi MAPZ-SS Large Table Top Gas Pizza Oven: High-quality Stainless Steel for Perfect Pizzas by Judy King

I read the reviews carefully before purchasing this pizza oven and as most people liked it I decided to take the plunge . I was looking for an outdoor oven that can bake crispy pizza and also bake bread. It was one of the few halls with an interior large enough for anything other than pizza. I liked that it is made of stainless steel and that the price is not excessive. As a new owner, I still appreciate those qualities; However, I am not enthusiastic about the oven for other reasons. First the pros (in addition to those listed above): The bottom crust of the pizza, while often charred, is crispy and rich. Of course, this depends in part on your dough recipe and how thin you stretch it. The oven is small so you can place it almost anywhere as long as the surface can withstand the heat. 1 lb propane tanks are required to make it portable (you can purchase an adapter to connect to a 20 lb tank). Assembly is quite easy and quick. It comes with its own pizza stone. There is an outside temperature sensor. And it's light enough for one person to carry. But cons: The oven can't heat itself above 550 degrees, even on a warm day when little heat is needed, at the same temperature I would cook in my regular oven. Almost immediately I began to wonder why I bought this when I could throw a pizza stone on my nearest Weber propane grill and it will get just as hot if not hotter. Since the oven and accompanying pizza stone are so small, I could probably bake a few pizzas (with two stones) on my grill. That brings me to the next point. Since I'm making multiple pizzas, I have to remove the door to get the first one out and then put the second pizza in. The problem is that the oven loses most of its heat as soon as the door is removed, and I can never get it up to 500 degrees again - more like 350 or 400 - although it takes about ten minutes to fully cook. a 12 inch pizza. You'd think ten minutes would be enough to bring it back up to temperature since it's starting from a baseline of 350 degrees and not a cold oven. This keeps the pizza stone hot while the ambient temperature inside the oven remains unaffected. This creates a burnt bottom crust before the top and top edges are cooked - and this is with a dough that has been stretched thin in the middle. I'm considering converting my stove as the other reviewer did, although this would result in a complete blockage of the chimney and no heat circulation, with potential dangers that could accompany that. There is also a potential safety issue Vent In this oven is small and my pizza peel barely fits in the opening. If I don't do this it will get stuck on the sides and push the oven to the back since the oven is light. If I had placed the oven on a surface that barely supported it, I could have knocked it over. Maybe I'm prone to catching it or stopping it - and of course, it's hotter in the oven than your skin can handle. Plus, you have the added complication of an attached propane tank. Even with a small pizza crust that's easy to peel, you can slide the oven if you hit it on the back. I wanted to buy him a flat steel table. Now I'm going to get a less attractive one, but with a bar in the back. I believe this is less of a pizza oven and more of a portable outdoor oven. I wish I had saved my money and tried the pizza stone on the grill. Unfortunately, I didn't even think about it until I saw how this oven works. Debbie Lee Wesselman