Ha, yeah I had that in the original edit and decided it would be more fun to leave people hanging… besides, why use that when you can just throw a ball of flaming paper towels in the oven to light it ; )
very nice video. I loved your wire brush you used to clean the oven floor. Would you happen to have the link for it? I didn't see it under the links you posted for some other items. Thank you
The recovery time is huge. If you have a party 4 or more, this will really slow things down. I recently used my gas attachment for my Ooni Karu 12 and did an 18 pizza pie party with virtually no recovery time issues. I think the Pi looks terrific and is a great backyard piece, but it also looks cramped inside the oven. Not much room for error after launch
Agree about recovery time. However, it actually has a decent bit of space in it. More than the Roccbox for sure. The opening is tight though. Thanks for watching!
The semolina is the reason you're not getting the bottom brown, it creates a space between the dough and the stone. Try using regular flour, i promise you'll get better results.
Thanks for the comment, but regular flour is the worst choice for dusting a peel. It burns super fast in a pizza oven. Corn meal, corn flour, rice flour and semolina are the way to go. I do appreciate the comment, but I’m confident on this one.
@@PatioPizza just a suggestion, I've been making pizza for 15 years professionally and I've had great results with flour only, I use about a pinch on the peel at most and have no burning.
@patrickcorrigan212 that's the key, you have use a very little amount of flour. Same with semolina though, maximizing your technique to use as little extra dusting as needed is best.
Very nice vid full pf useful tips! In your opinion wich is the best small portable oven in terms of recovery time between pizzas ? As im thinking to try to do some night market cooking and sellings ...
Thx for the review! Our biggest struggle with the solo stove pizza oven is that our crust cooks way faster than the toppings. The center of our pizzas are always like warm and sometimes cheese is unmelted. We’ve tried turning the flame down while cooking ensuring the stone gets up to 700s but doesn’t seem to help. Any tips??
Now I haven't used a Solo oven myself but am looking into getting one vs a ooni. But as I used to work as a pizza chef at a wood fire pizza kitchen I but suggest "Doming" the pizza which is a technique where you take the pizza with the peel and place it as close to the roof of the oven without touching it as possible. This will help to cook the top of the pizza and topping while leaving the bottom crust where you have it. I would also ask how you are stretching the pizza dough? I doubt it, but if you are using a rolling pin or squishing it flat with your hands you are only making a hard puck that is keeping heat from your toppings
@@jakobmontandon7552ohh great suggestion! I will say we have improved our technique and dough a lot since I first made this comment and we don’t typically have this problem anymore. But I am still going to try this “doming” technique!
For anyone who is wondering, The little telescopic wand thingy is for lighting with a match if the igniter doesn’t work.
Ha, yeah I had that in the original edit and decided it would be more fun to leave people hanging… besides, why use that when you can just throw a ball of flaming paper towels in the oven to light it ; )
wow... thank you... for real - I thought I was an idiot for not knowing what that did
Just bought one last week...thanx for your positive review
very nice video. I loved your wire brush you used to clean the oven floor. Would you happen to have the link for it? I didn't see it under the links you posted for some other items. Thank you
The recovery time is huge. If you have a party 4 or more, this will really slow things down. I recently used my gas attachment for my Ooni Karu 12 and did an 18 pizza pie party with virtually no recovery time issues. I think the Pi looks terrific and is a great backyard piece, but it also looks cramped inside the oven. Not much room for error after launch
Agree about recovery time. However, it actually has a decent bit of space in it. More than the Roccbox for sure. The opening is tight though. Thanks for watching!
Just used one for the first time and it works great. Well worth it
Agree, great for the price
The semolina is the reason you're not getting the bottom brown, it creates a space between the dough and the stone. Try using regular flour, i promise you'll get better results.
Thanks for the comment, but regular flour is the worst choice for dusting a peel. It burns super fast in a pizza oven. Corn meal, corn flour, rice flour and semolina are the way to go. I do appreciate the comment, but I’m confident on this one.
@@PatioPizza just a suggestion, I've been making pizza for 15 years professionally and I've had great results with flour only, I use about a pinch on the peel at most and have no burning.
Or corn meal
@patrickcorrigan212 that's the key, you have use a very little amount of flour. Same with semolina though, maximizing your technique to use as little extra dusting as needed is best.
@@patrickcorrigan212you do know Patio Pizza RUclipsr is a Pizzeria owner right?
The in oven temp gauges are never as accurate as shooting the stone with an IR gun. Thanks for the review.
Agree, but it does give you a nice base line once you figure out the sweet spot. It’s a constant to shoot for after that
YES!!!!
I tossed in my grill grates and made perfect steaks @750 4 minutes 😅
Awesome!
Nice job in your description.
Very nice vid full pf useful tips! In your opinion wich is the best small portable oven in terms of recovery time between pizzas ? As im thinking to try to do some night market cooking and sellings ...
thank you for the review.
Thank YOU for watching it!
Did you even have the oven on the highest heating setting when testing how long it took for the stone to heat up?
What is your overall favorite pizza oven? Looking hard at Ooni 16”
Thx for the review! Our biggest struggle with the solo stove pizza oven is that our crust cooks way faster than the toppings. The center of our pizzas are always like warm and sometimes cheese is unmelted. We’ve tried turning the flame down while cooking ensuring the stone gets up to 700s but doesn’t seem to help. Any tips??
Now I haven't used a Solo oven myself but am looking into getting one vs a ooni. But as I used to work as a pizza chef at a wood fire pizza kitchen I but suggest "Doming" the pizza which is a technique where you take the pizza with the peel and place it as close to the roof of the oven without touching it as possible.
This will help to cook the top of the pizza and topping while leaving the bottom crust where you have it.
I would also ask how you are stretching the pizza dough? I doubt it, but if you are using a rolling pin or squishing it flat with your hands you are only making a hard puck that is keeping heat from your toppings
@@jakobmontandon7552ohh great suggestion! I will say we have improved our technique and dough a lot since I first made this comment and we don’t typically have this problem anymore. But I am still going to try this “doming” technique!
Hello, can you review the Camp Chef Italia Pizza Oven ?
If someone sends me one… ; ) thanks for watching!!
Does anyone know if you can cook wings in this oven?
Ofcourse you can. It's a pizza oven😅
Did you receive the oven for free?