Vevor 16" Propane Pizza Oven Review - This is one HOT oven!
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- čas přidán 18. 05. 2024
- Welcome back to The Food Experience! This time reviewing the Vevor 16" propane pizza oven. Purchase from: s.vevor.com/bfQ1HC
This thing gets super hot in the 900F degree range!! I filmed a few different types of pizzas so you know what to expect. I will come back with another video soon using this product. Stay Tuned!!
I hope y'all enjoyed my review! See ya soon on another video.
Thanks for being a part of The Food Experience!
-- Andy
#vevor #pizza #pizzaoven
Purchase from: s.vevor.com/bfQ1HC
You did great, Andy. Keep launching pizzas!
Thank you very much! Definitely will do and looking forward to buying a larger pizza peel.
Cup & char baby!!!!
I definitely need one of those! Those pizzas looked amazing, Andy!!!😋😋😋
Thank you so much Kevin! There's just something that has to be said about the texture of the dough. Just so soft but yet such a little crispiness on the outside. You should totally grab one of these!
That cooks crazy fast!
Most definitely!
Pretty nifty oven, Andy. Too bad it isn’t NG convertible. My BIL is looking for something like this, at a more reasonable price than the Blackstone or the Halo Versa, but NG instead of LPG.
Thank you very much, I'm totally digging it!
yum
Very much! I love making pizzas.
I wonder if you can modify the oven to take a regular 16 x 16 pizza stone and not have it move
I'm not exactly sure why you would not want it to move. Besides if you don't want it to move you certainly don't need to use the hand crank on the right side of the pizza oven. It's not going to move unless you turn the crank.
@@TheFoodExperience no yeah I understand what you’re coming from. I’m just so used to a stationary stone and turning the pizza with a peel. It’s just a personal preference. I can’t find a cheap gas oven. That’s why I want to put a stationary stone.
Can we have the recipe for your pizza dough?
I'm sure there are better recipes out there. Mine was very simple. Used Caputo Pizzeria flour in the blue bag. 500 grams flour, 300 grams water, 10 grams salt, 3 grams instant dried yeast. This is a 60% hydration recipe. After making the dough I let it rest covered at room temp for 2 hours. After that I split the dough into 3 dough balls and placed into separate covered containers. Let the dough ferment in the refrigerator for 2 days. Removed from the refrigerator and let rest at room temp for around 5 hours. Hope that helps.
@@TheFoodExperience thanks a million for that. We will try it hopefully this weekend. I don’t have this oven yet, but looking at different options for now, and this is one on the list. I will try your dough recipe in our oven. Fingers crossed. Cheers again from Sydney Australia.
@@4snday You are very welcome! I hope you get a pizza oven that works well for you. I really love this device. Enjoy!