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

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 fridge and use them the next day (for better crust flavor) or use them right away. The stone heats up more than the air at the top of the stove. That's why people complain about the burnt crust. So I preheat the oven to about 700. I bake the pizzas for exactly 2.5 minutes, then take the pizza with a spatula (buy the accessory kit, you won't regret it) and lift the pizza onto the top of the oven for about 30 seconds to finish the top of the pizza . , don't use regular flour to dust your pizza skins and don't even think about cornmeal. Their pizza is just as easy. I would also advise you to forget about the propane adapter for using large propane cylinders. I never managed to get it to work. reliable even after replacing the controller. I finally bought some refillable 1lb tanks and they work perfectly whilst still being able to safely fill my large tank. This is a great little oven at a great price. I highly recommend it.