Tips and Tricks on the Italia Pizza Oven
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- čas přidán 19. 05. 2013
- Steve from Camp Chef walks you through Cooking on the Italia Artisan Pizza Oven. Learn the tips and tricks and just how easy it is to make pizza and other great dishes on this accessory from Camp Chef.
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I have had a Camp Chef 3 burner stove (from Costco) and a matching pizza oven (Amazon) for 3 years now. I think both are spectacular products. I use the stove on my patio regularly for Chinese and Thai cooking, where I need significantly more heat than my indoor range can provide and I use the pizza oven for.....Pizza! Really good pizza too! I cook at a stone temperature closer to 650 and have had my stone temp up as high as 750, though I don't recommend that. It's too hot for much of anything.
I have not made pizza for friends yet but I do use the stove when I occasionally cook for friends at their house, I did just a couple weeks ago at a birthday party where I used the stove and oven to heat up some enchiladas I had made. I used the extra burner with the cast iron griddle that came with the stove to cook all the tortillas for 30 people.
I only discovered the pizza oven because I was so impressed with the quality and function of the camp stove that I wanted to see what else the company made and visited their web site.
Good job Camp Chef.
I just bought the smaller one of these for the family. My teen daughter is so excited about trying a gluten-free pizza in the oven. I can't wait to get crazy with this thing!
Great, glad to hear you've enjoyed our equipment. I think you'll really like the PZ60, it will inherently be a little different than your brick oven, but we tried to really mimic the experience of making artisan pizza, especially the results. Our engineers worked closely with a professional artisan pizza chef who has a restaurant locally. Let us know what you think!
Thanks for the response, I recently purchased this oven for my EX-280LW and am waiting for it to arrive. I do see some photos in your album that are more in line with how I prefer my pizzas baked. I look forward to perfecting my own pizzas in your oven with each use. (BTW, I do have a true 48" wood fired dome oven under construction as well).
I have had a positive experience so far with your products which is I why I went ahead and ordered the PZ60.
Bob, we have tested our pizza ovens on a standard BBQ grill and it does work. As long as the footprint of the pizza oven will fit on your grill, it should work. Results may vary. The grill we tested it on we had to use it on high heat and it took a little more time to reach cooking temperatures. Camp Chef grills put out a lot more heat than most standard BBQ grills.
Yes, you can fit two pizza ovens on the Somerset IV, you could get a real pizzeria going with that set up! You could also fit a griddle or BBQ box on at the same time as well. And yes, the stove in this video is a version that we have been working on and that we do hope to be releasing in the future.
Whatever happened to the Somerset IV? Is it coming back?
Can you use this thing on regular stove top gas burners? How about on other outdoor grills that are not nmade by this same company?
We designed the Italia Artisan Pizza Oven so that other styles of cooking could be achieved as well, such as breads, fish, etc. It is true that authentic wood fired pizza ovens cook at those levels and times, however, the same results are easily achieved with artisan pizza in our oven. The pizza in this video was cooked to preference. If you look at other photos and videos of this product you'll see results just as you'd expect to see as true artisan pizza.
Can you add a small smoke tube in there, to add a little extra flavor?
..yes... Thank you my Q. Is about cooking frozen pizzas, any tips ? Do or dont ?
My somerset 4 does not look like that. Is that a new version? Can I fit 2 pizza ovens on the the somerset 4?
Can I use this on the ftg600?
How long did that Pizza take?
You have a huge stone pizza oven behind you 😂
How do you clean the stone in the oven
I try to use your information
Is there a carry case for the pz60 pizza oven? If so what is the part number?
I'd like one too
Can this pizza oven be used with the FLAT TOP GRILL 600?
i tried it on the 600 a week ago. the 12000 btu burners didnt seem to get the oven past 400 degrees.
SIDEBURNS YEAH!
Does this Oven work on an FTG-600 and if so do you recommend taking the grates out to use it or just let it sit on top?
It does not. But we'll be sure to pass that along to our product team.
Wearing a jacket so it's cold and it"s obviously very windy. I would think the results could only improve on a calm warm summers day.
seems like it could use a front door to avoid energy waste especially when used with a smaller camp stove /tank
Our stand-alone Pizza Oven does have a door you can use with it.
well there you go ! looks really cool
Is the door still available? How does one order it? It's not on your website as a separate item or part.
I bought one about 2 or more years ago now, used it once and never used it again. I guess I should break it out and try again. I just wasn't real impressed with the over all results. Maybe it was windy or something I can't remember. Also I went Keto not too long after so pizza is really not Keto friendly.
600 is New York style. For Neapolitan, you need 900 degrees. Will it get to 900? I’m interested in this attachment. 600 won’t get the leopard spotting you need.
Temp will depend on your heat you provide, this thing is more of a fancy cover, better question would be, does your BBQ get to 900
Yes it does. I have one.
your pizza is not ready ....the green pepers are just warm and your bread could do better ......
Yes agree with the above. Definitely not cooked on the top. Not sure why he thinks that's good pizza.
this guy did not know how to cook a pizza, that is for sure... best to pre-cook vegetable toppings that are like Peppers and Onions, his Cheese had hardly melted
Thanks for the video. I just use a regular pizza stone on the grill and close the lid and get, IMO, better results. 600 deg is not hot enough for me. If your pizza took more than 4 minutes, then that is consistent with too low a temp. 900+ for the surface temp and 800 for the air temp (gauge) is what I measure on my stone in the gas grill. Your crust should be bordering on becoming black in spots when you take it out and the top should be caramelizing and almost becoming burned on the tips of the toppings. At 800, I can cook in 90 seconds and at 725 or so, in about 2.25 minutes. Bubbling of the crust should happen in the first minute.
You do have the advantage of being able to see the pizza with that device, however. Try a bit higher heat and even some sort of cover for the front to allow less heat loss.
Your pizza looks really good, I'm just suggesting trying things at a bit higher temp and you may discover a new level of pizza cooking. I learned about the temps from a chef that has a large stone oven and uses the parameters I mentioned above. I was able to reproduce it with a high enough temp. Indeed you can go too high and this will result in burning before cooking the whole pizza.
Thank you for excellent info regarding temperature and timing, I have been looking for something wood/coal saver for pizza and naan making, this is excellent produce. I am just going for it.
22marauder1 i
These instructions are true only for a Neapolitan-style dough formulation.
Is there a reason you aren't getting it hotter? The video states that you want a floor temp of 600F for artisan pizza, you really want a floor temp of about 750-800F for artisan pizza and a dome temp of 900-1000F and baked for 60-90 seconds. Also, it doesn't look like the toppings are being properly cooked, the green peppers still look crisp and crunchy and the crust is fairly white on the top instead of blistered with dark brown.
This is not Neapolitan style.
Come on...that was a weak video. Tip no 1. use a screen with your pizza it will keep the bottom from burning or slide the peel under the screen or bottom of pie... if bottom is cooking to fast. Tip no. 2. use the peel on windy days to cover the front of the oven to prevent drastic reduction in temperatures due to windy days. Tip no 3. watch the temperature and do not max it out or you will burn the pizza. Tip no 4. Use homemade dough versus store bought canned stuff...in pinch the store bought stuff is Ok but homemade dough and sauce Rocks. Tip no 5 Keep an eye on the pie and turn it so it cooks evenly...the pie in this video is undercooked/raw. This oven is the best one I have ever used.... simple, easy to use definitely worth the money.
Why do you play music during the video? Trying to add drama to cooking? It gets in the way.