One of the very best tips on getting a pie of of your peel and into the oven without making a mess, is to dust your peel with RICE FLOUR. Expert performance, without the grittiness of cornmeal.
I did steaks on my mine tonight. Turned out awesome!! Used a cast iron pan and set it inside the oven. Got the pan up to around 700 degrees. The steaks took about 4 minutes to cook to about medium rare. Just like the pizzas, you'll need to rotate the steaks to prevent burning. But as long as you stay alert, there won't be an issue
Hi Will, use a wood peel dusted with flour, or perhaps you can just dust the metal one with flour. Should help get the uncooked pizza off into your oven faster.
Dust the peel with flour and corn meal and lay your dough on and shake the peel a little to keep it from sticking, as you build your pizza do the shake after every item is added, sitting too long will cause it to stick and not launch.
Hi Will, A bit late to your video. I used two 4" X 1" shrink tube to insulate the fire basket handle. Still somewhat hot but won't burn you. I love mine!
If you ever have problems with the dough sticking to the peel, lift up on the edge of the dough and blow air underneath it. This will cause the dough to act as a pizza hovercraft! Lol In all seriousness this hack has saved me a ton of headache.
Sir, you need Vito Lacopelli! He has YT channel. I got master class for 99$ during Xmas you can get close w just his YT. If you see the sale, buy. Thanks for your video. I'm taking back the cuisinart 3-in-1 I got at wally world for $100 and getting this one. Other only gets to 700°F.
Yes, when the cooking stone is not hot enough (if doughy). Preheat for 20+ minutes with the front door on, then refill the coal. Wait a few minutes in between pizzas with the door on. Using a Infrared Thermometer like this one amzn.to/3QjPdBv can read if the stone is up to temp. Just don't give up!!! after a few times we are now making GREAT pizza
Lift a side of the uncooked pizza up and BLOW under it. It helps free up the stuck dough. No joke, it works 👍 P.S. I bought that oven also, but haven't used it yet 😊
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I use a pizza peel for the pizza and I use a grill spatula for the turner
One of the very best tips on getting a pie of of your peel and into the oven without making a mess, is to dust your peel with RICE FLOUR.
Expert performance, without the grittiness of cornmeal.
I did steaks on my mine tonight. Turned out awesome!! Used a cast iron pan and set it inside the oven. Got the pan up to around 700 degrees. The steaks took about 4 minutes to cook to about medium rare. Just like the pizzas, you'll need to rotate the steaks to prevent burning. But as long as you stay alert, there won't be an issue
The sound of that steak hitting a 700 degree pan must have been GREAT
@@willslawns it really was. I haven't done a pizza yet, but from the intial results of the steaks, I'm excited to do my first pizza.
I got one of these in the summer and love my little pizza oven. It was right in my budget.
got mine for $70 this week and want to see what else you can cook in these things.
Hi Will, use a wood peel dusted with flour, or perhaps you can just dust the metal one with flour. Should help get the uncooked pizza off into your oven faster.
Yeah.
Dust the peel with flour and corn meal and lay your dough on and shake the peel a little to keep it from sticking, as you build your pizza do the shake after every item is added, sitting too long will cause it to stick and not launch.
Hi Will, A bit late to your video. I used two 4" X 1" shrink tube to insulate the fire basket handle. Still somewhat hot but won't burn you. I love mine!
the best dough is cold fermented in the fridge 3-5 days. you need at least 24 hours.
You can try pizza screen to start intially..then when the dough is dry..transfer it stone.
Hi, you don't need a drier dough, just need to put some semolina flour on the shovel so that the pizza slides into the oven easily.
If you ever have problems with the dough sticking to the peel, lift up on the edge of the dough and blow air underneath it. This will cause the dough to act as a pizza hovercraft! Lol
In all seriousness this hack has saved me a ton of headache.
Thanks for sharing going to order one now! Product with legit link- good review. Appreciate the additional tips too.
Put cornmeal on the peel under the pizza. Helps it slide
Sir, you need Vito Lacopelli! He has YT channel. I got master class for 99$ during Xmas you can get close w just his YT. If you see the sale, buy.
Thanks for your video. I'm taking back the cuisinart 3-in-1 I got at wally world for $100 and getting this one. Other only gets to 700°F.
Thanks for the info on Vito . I'm going to try his dough recipe
Just got one for 45 bucks
Wow you will have a ton of FUN!!!
Did you have issues with under cooked pizza? The edges on mine had charred color but the underside was not cooged and doughy
Yes, when the cooking stone is not hot enough (if doughy). Preheat for 20+ minutes with the front door on, then refill the coal. Wait a few minutes in between pizzas with the door on. Using a Infrared Thermometer like this one amzn.to/3QjPdBv can read if the stone is up to temp. Just don't give up!!! after a few times we are now making GREAT pizza
I got it for $82.00
Love mine cooked 4 last night
Lift a side of the uncooked pizza up and BLOW under it. It helps free up the stuck dough. No joke, it works 👍
P.S. I bought that oven also, but haven't used it yet 😊
Go make a pizza right NOW, an unused pizza oven is a crime!!! After liking and subscribing LOL
@@willslawns Okay 😊
I like doing pizza right at 600 in this oven..
Can I use wood pellets? If it falls though the slots could I line it with stainless steel screen?
Looking good Will! Ordering one now!
Cool don't forget the peels amzn.to/3QoJ83G amzn.to/3vE5gyY
I can’t find a cover to fit, any ideas
how long does a full load of lump coal last in that oven before you have to refill and relight?
Can you put pellets forget charcoal ??
can you use wood in this?
Have you used wood pellets with this? If so how did that go?
Not yet. I don't know how it would work may need to make a smaller basket to hold the pellets (soup can with holes).
Your pizza is not a success. This oven is no good. Too much rear heat. No side heat. Stone too cold. Legs spread with time.
Rubbish.