Review on 🍕 Italia Artisan Pizza Oven by Camp Chef by Jerry Estrada

This review is for the Camp Chef Artisan 14-Inch PZ60 Pizza Oven. The process I use. This stove heats up great, has a decent even heat and pumps heat out through your mouth. You could do a lot worse. However, my Camp Chef Yukon camping stove should seriously have an igniter instead of using a lighter. I've been using these types of pizza ovens for about a year and have baked over 240 pizzas, typically 8 12" pizzas in one go. Pizza. The PZ60 lacks that. Therefore, when baking two 12-inch top pizzas at the same time, additional time is required to cook the tops. But making a pizza in the middle actually works well (more on that below). The flame is at the bottom of the stone, which solves the problem top flame stoves have. This problem is that the stones don't stay hot while the pizza is between the flame and the stone (quick cooling of the stone). With the bottom stone flame, this stone stays hot all the time. Also, the heat rises from both sides of the oven. Stones do not stay hot when baking pizza in a top flame oven unless heated directly. This will lengthen the wait for the stone to reheat (depending on how you like your crust). I like my crust darker with leopard spots (aka charred, dark spots on the bottom of the pizza, some people mistake them for burned, but it matches what you see with teriyaki chicken). Included. The flames coming out of the bottom of this oven keep the stone warm so you don't have to wait to put another pizza in the oven after the first one is done. It's an equal compromise (but it's not 60-second pizza): it takes about 3 minutes to cook a thin-crust pizza on the pizza screen. However, top flame kilns take about 3 minutes to reheat the stone. Baking two pizzas at the same time is a mixed bag. First, the top takes longer to cook, which means the bottom is cooked too quickly. Move to the strainer (the strainers will still let the heat through and lay flat, a pizza pan the same size as the pizza will lift the sides and not let the heat through, but will allow extra time for the top to open fully for baking) for any pizza will have the bottom cook slower so the top cooks more evenly (don't leave the dough on the pan or sieve for too long as it will stick to it even with flour or cornmeal). However, the top cooks too slowly and the bottom too quickly. In addition, when two pizzas are baked at the same time, each pizza will cook quickly on the outer edges while the inner edges will not cook well. Playing with it and turning it constantly helps, but doesn't fully control the problem, and again, the tops don't cook fast enough. To get around the undercooking, I just started cooking one 12" pizza at a time in the middle of the screen (since I don't have to wait for the stone to reheat, I can keep cooking the pizza up to the Time to pump out the next one is ready). This will ensure an even whole, the batter will bubble and the cheese and crust will brown. Cooking on the sides doesn't leave enough time for the sides to brown. I now accept that other people may have different and different experiences. However, I don't want to constantly tweak, and I don't expect most users to do the same. Most people will have similar results. In a word, I always strive to improve the process and make the pizza more perfect, most people don't have that compulsion. I could imagine this oven. will really shine when it comes to baking pan-shaped pizzas and larger items like salmon on the board and others. That would be stunning. If you want to bake two pizzas at the same time, buy a Pizza PZ30. You can attach two in the same area as the PZ60. Each PZ30 costs about $135, so two ovens would cost $270 and up. Where the PZ60 is around $170, it really depends on how many pizzas you're making at once and how long you're willing to wait. I'm used to 60 second pizza ovens and want to bake the perfect pizza again. One of the reasons this oven won't cook a 60 second pizza is that it has an open mouth with no door. All three pizza ovens (PZ30, PZ60, and PZ90) don't have front doors to retain heat while the pizza is cooking, and adding one of these ovens will drastically change the bake time. Oddly enough, Camp Chef Italia's Artisan pizza oven has a front rim and door, but it can only hold a little less than two 10-inch pizzas at a time and is extremely limited to baking. It also costs nearly $400 just one way of cooking. Camp Chef should seriously consider adding accessories like a ledge and door to its PZ Series pizza ovens. All in all, cooking depends on the thickness of the crust. I use very thin crusts and they cook well on the screen and I take them off the screen for about 10 seconds at 750 degrees to finish the bottom. The PZ60 is probably at the top of the mid-range for home pizza making. However, without special attention, you can't make many perfect pizzas that the whole family can enjoy at the same time. If you're making more than 3 pizzas, or like us making 8 personal pizzas, you need to find a way to speed up the time so everyone can eat a hot pizza at the same time. That's why I choose two PZ30 instead of PZ60. I hope this helps you with your camp boss decisions. Today I'm buying two PZ30 ovens to replace my PZ60 and hopefully I'll get better results and post my review on these ovens.