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

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 can fit a 12-inch pizza there - and it comes with attachments for a larger propane tank. We've done three outdoor events with it this year, and here's what we found: 1. If you're making thin-crust cracker pizza, low-to-medium heat is best. The dough burns at high temperatures. We bake our cakes in a restaurant, sprinkle them with raw ingredients, shrink wrap and then hot cook them right there. When we had a high temperature in the oven (around 600 degrees), the bottom burned even before the cheese had melted. So we turn it up to high to preheat and then lower the temp to around 500 for cooking. High-quality crusts with evenly heated filling were obtained.2. Pizza rotation is necessary. The front door does not fall down as I understood from the picture. Instead, there's a removable front door that you slide to the side. Since it is not closed but installed in front of the opening, a lot of heat is lost, which leads to a rather uneven distribution of heat. Rotation is a simple solution. I bought a Pizzacraft folding handle pizza peel - it's nice and portable. The deck heating does not match the oven temperature read at the top of the oven. I would suggest a heat gun to ensure the stone is properly heated. 4. It's very simple. It's nice. Easy to transport even for one person.5. We used a large propane tank for three events (and one of them lasted two days). Impressive.6. We like to make 12" pizzas at our events and it hardly suits them. You can also make two 10" pizzas. Keep a brush and scraper handy in case cheese spills or cornmeal builds up (cornmeal helps the pizza, to slip into the oven).8. There is a plastic gasket on the underside of the metal strip. I suspect this is done to protect the edge from denting or to prevent people from cutting themselves on their sharp edge. Anyway falls it from.9. In general, it is easy to use. It produces high-quality cakes, even at high speed (of course, the more times you open the door and let out the heat, the longer it takes to bake the next cake. We have Cake however also with stable cake baked in about 10 minutes after use pirogue) I'm sure there are commercial devices that cook faster, work better etc. but for given the price it is exceptional value for money and we are glad we bought it. At our last event we baked 200 pizzas in 4 hours in this oven and this little device did its job perfectly.