Pizza will never stop swerve, and that ’ s fine by me ! Lightweight, portable pizza ovens with insulate walls and a endothermic stone have revolutionized home pizza broil because they can reach temperatures of up to 900 degrees—much hotter than home ovens. This makes a Neapolitan-style pie with a slightly charred, chewy crust smothered with molten tall mallow and crisp toppings potential. even better, pies are done in a couple of minutes, great for custom-make family meals or entertaining. I make pizza every week, and I already had the system dialed in with my kitchen oven, so I wondered if it would be worth it to splurge for an outdoor tabletop oven like the Camp Chef Italia Artisan Pizza Oven. The verdict was, yes, absolutely. Keep reading for my wax thoughts .
design : Sturdy and sleek
The Camp Italia Artisan Pizza Oven has a please, about aerodynamic, domed clear on a hardy, orthogonal stainless sword body. Its wide, light, rubberize feet create a sturdy base and give it a portly profile, thanks to the double-walled ceiling. The invention is inspired by ( and resembles ) a classic brick oven. A removable, vent door allows for heating system flow inside the oven. A regulator in the back of the oven allows users to screw on either 1-pound propane canisters or a 5-foot hose to connect to a larger tank .
A big, loss, credit card knob on the movement correctly of the oven controls the boast flare valve, and a big, easy-to-read thermometer is inset into the top of the unit ; a placement that both makes sense and does n’t, because the burners run along the side of the unit and across the center under the cordierite pizza stone, resulting in a cook open that takes longer to warm up than the air inside the oven, but then becomes hot .
apparatus : slowly
Setup was a breeze, and the diagram in the instruction booklet was equitable about all I needed. The burners and heat deflector were already inside the oven when I unboxed it, but I needed to install the pizza stone, door, cover, shelf, thermometer, and accelerator line governor .
The oven is not ignite, but hush portable, at 47 pounds. A few hiccup slowed me down a bite, but I figured out the exploiter errors. The ceramic pizza stone fits identical tightly into the oven deck—so tightly that I thought it was besides large at foremost. But after persevering, I wriggled it in. I initially put the manage on the wrong side of the doorway, but quickly realized when it couldn ’ t close off the oven completely that I had made a mistake .
once the oven was assembled, I moved it outdoors. The manufacturer recommends using the oven 10 feet aside from flammable structures. I sourced a hardy, non-flammable structure for it to sit on ( a metallic patio mesa ) that was high enough, so I didn ’ t have to crouch down near the grate. A smaller side table was fine for tools and pies. early users have had success with a wheel stainless steel cart .
Features : Hot and heavy
The oven is not unaccented, but still portable, at 47 pounds with the pit at heart. It ’ s not besides heavy to handle alone, but awkward because of the unit ’ randomness width, unless you are a large and strong person. The 17,000 BTU organization heats up the oven very fast and cooks a 12-inch pizza in about 3 minutes. I truly liked that the oven heated up promptly to 650 degrees—about 20 minutes on a chili day—and climbed to 750 degrees 10 minutes later. Keeping the oven closed with the door in place helped keep the inflame even .
The pizza rock is made of the like corporeal used in pottery kiln and has excellent inflame memory, which created a crisp and slenderly charred crust after a little rehearse. When I tested the stone with an infrared thermometer, it was anywhere from 50 to 150 degrees warmer than the air inside the oven, which could cause uneven cooking unless precautions are taken .
The oven comes with a cook guidebook that provides instructions about how to use the oven and respective recipes to get you started, including homemade dough, red and white sauces, and focaccia. More intriguingly, the booklet suggests going on-line for creative uses of the oven, including cedar plank salmon and calzones .
operation : Hot and hot
Compared to making pizza in the kitchen oven, the Camp Chef cooks up pies faster and crispier, and it doesn ’ t take as long to either pre-heat or reheat between pizza as a kitchen oven does. I normally heat my kitchen oven to 550 degrees for about an hour, and it gets quite quick in the summer, so I was happy to shift to the outdoor oven .
I found I needed a few items to operate the oven well. An infrared thermometer to monitor the temperature of the stone is absolutely substantive. I besides ordered an accessories kit ( view at Camp Chef ) that included two 11.75-inch wide bamboo peels, a 14-inch rock pizza tender, and a long-handled stainless steel steel pizza spatula. I highly recommend the peels, since you can have one pizza loaded and ready to go when another comes out of the oven .
Read more: The Top 3 Ways to Reheat Pizza—Ranked
The 17,000 BTU system heats up the oven identical fast and cooks 12-inch pizza in about 3 minutes. With that frame-up, I found that the oven ’ randomness portability and propane-powered fire allowed me to turn out pizza after pizza. As I slid the pie from the wood peel to the oven deck, I envisioned being the champion of future auction block parties, delivering homemade pizza from my patio. After about 90 seconds, the crust on the margin was browning, and the cheese was melting. A immediate 180-degree turn with a alloy peel twist ensured a nice brown university spotting on the bottom of the proto-indo european and the crust. The pizza were finished in about three minutes .
To avoid burning the bed of my pies, I followed tips from early users. Most helpful was the suggestion to lower the heat to medium after pre-heating the oven on high. Furthermore, I bought a alloy pizza shield to use as a buffer between the hot pizza stone and the pie when the stone temperature was besides eminent, and it provided enough quad to slow down cooking on the bottomland of the crust .
I wondered if the gamey temperature would produce grill-quality burgers and boneless wimp breasts, and it surely did. We preheated a cast iron frying pan for about 5 minutes first base, added the proteins, and flipped them over when they achieved a nice sear on the bottom. And it was a batch less messy than a grillroom, besides .
I tested the oven with a 1-pound disposable propane canister ( the kind used for camping ) and ran into some difficulties. It was a chili and windy day, and once the canister ran moo on gasoline, it froze over and stopped operate on. other users reported similar issues, so I recommend that you either use a full moon case shot on a cold day or choose for a larger propane tank .
clean : easy
houseclean was a breeze. I left the oven on for about 15 minutes after cooking to burn up any leftover bits of excess flour and cheese, then used a stainless steel steel bench scraper to gather up char bits. I wiped down the outside of the oven with a damp fabric. After about an hour, the rock was cool enough to move to storage .
price : expensive
With a suggest retail price that ‘s close to $ 500, this oven is probably not for episodic users. Budding pizzaioli with cash to spare will find it fun and useful, arsenic long as they are bequeath to experiment with controlling the burn. pizza makers with moderate feel who own an infrared thermometer should be able to master the process well .
competition : design and hotness issues
If you don ’ triiodothyronine want to shell out thousands of dollars on a professional freestanding outdoor model or build your own, tabletop models are the way to go. early brands offer cheaper ovens, but they have limitations. The lowest-priced models can ’ metric ton reach high temperatures, resulting in limp pies .
Some of the oven ’ mho closest competitors in quality and monetary value, including those by Ooni and Gozney, can reach much hot temperatures, rising to around 900 degrees. At a top temperature of 750 degrees, I found the Camp Chef hot adequate for my purposes, and I surely managed to singe pizza. I didn ’ t need to constantly turn pies the entire time they were cooking in the Camp Chef as I did with the hot ovens, but the hot ovens shaved a minute or so off the cook time .
I envisioned being the hero of future block parties, delivering homemade pizza from my patio. Ooni Koda 12 Gas Powered Pizza Oven: If you plan to travel a set with your pizza oven, it might make common sense to choose a smaller, lighter interpretation like the Ooni Koda 12, which topped my best list. It weighs just over 20 pounds, a humongous 27 pounds lighter than the Camp Chef. This oven retails for around $ 349 .
Ooni Koda 16 Gas Powered Pizza Oven: The Koda 12 ’ south larger sister, the Ooni Koda 16, can bake 16-inch pizza and larger items like bread and roasts. It besides weighs less than the Camp Chef at just over 40 pounds. This oven retails for $ 499, similar to the price of the Camp Chef .
Ooni Karu 12 Multi-Fuel Pizza Oven: The Ooni Karu multi-fuel exemplar, which can be run on wood, charcoal, and propane, is another option. Be forewarned, though, that pizza cook so cursorily they don ’ thymine pick astir much if any, wood relish, and the wood pieces need to be a specific and kind of finical size. This oven retails for $ 349 .
Gozney Roccbox: The Gozney Roccbox, another popular dual-fuel exemplar, proved to be limiting to our reviewer thanks to a high price and the difficulty of cooking with wood. The farseeing leg on the Roccbox look cool, but they seem less stable than the jack Camp Chef. It has a like price as the Camp Chef, retailing for $ 499.
Read more: The Top 3 Ways to Reheat Pizza—Ranked
The Camp Chef Italia Artisan Pizza Oven is much worth the price and weight for home cooks who love to make their own pizza, specially for entertaining outdoors and for those who have hard muscles to carry it .