I agree with your assessment. Looks like a great oven. Your idea of having more insulation, would you include an insulated door as well? In any case it seems like a great beginner oven. Sounds like it’s just my speed. I was toying with the idea of building one from brick and mortar using wood as fuel. Probably biting off more than I can chew. Lol Thanks for the review 🙏🏽👍🍕
Insulated door with gas is challenging as it cuts off oxygen and the flame tends to go out. But a door that allows oxygen and proper air flow can help preheat times and heat retention.
@@NEPAPizzaReviewgreat point, & I guess if you go electric you would probably need a 50AMP 240v outlet just to get something close in terms of heat. (Possibly) I like how you showed the screen being used too for us folks with less experience. 😁👍👍👍🙏🏽🙏🏽🙏🏽
I dont really cook by times, but i will say i favor a slower bake at medium flame which took somewhere around 5 minutes. You can certainly bake faster or slower but i prefer slower so i get a crispy bottom and thoroughly baked pizza.
Another question, the pizza oven allow you to adjust the temperature of the bottom burner when you lower the main flame, or does the bottom burner always stay at a constant power level?"
I just bought one from HomeDepot - had a great sale. From watching 20+ RUclipss on this oven I'm going with a 16" pizza screen make the pizza on the screen place on hot stone for 30+ seconds remove and place just pizza back on stone that seems to allow for a top and bottom that are perfectly cooked but they definitely need a control knob for the lower burner that feature is on other ovens but at the $800 mark
@@NEPAPizzaReviewthank you, last question. I am a beginner on pizzas but not so much in cooking many things etc and using grills, smokers etc. if you was me would you buy this versa 16 or go with a higher end $1,000 oven ?
@edmill9159 so the answer would depend on if you're looking for more of an easy bake, set it and forget it, passive bake - the halo versa is the oven for you (or the blackstone that similarly rotates). For higher end results, but a more active bake where you're manually turning and watching the pizza, you want something like the gozney arc xl, ooni koda 16, etc. If I know more about the sizes and styles of pizza you hope to make, I can be more specific
@@NEPAPizzaReview I would do 14”-16” NY style and maybe try some Neapolitan cause they look so good 😅 I do love the idea of easy though. But what’s kinda throwing me off like you said in the vid, the light weight and heat escape. I seen an Arc XL I think that’s the dual burner? If so, looks awesome. It’s just for me the wife and kids, don’t gotta be the absolute best but would like to impress them. Thanks for answers broski!
@edmill9159 the heat definitely escapes the halo 16. That does hold it back because the top heat is not quite as intense as I would like. I don't think there is a perfect dual heat portable pizza oven (heat above and below stone). For me, I love the gozney line. The hold heat better, but only have flame above the stone
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I gotta stop watching these videos before bed.. I’m now hungry as hell 😭
Haha sorry about that!!!
Good stuff
Thanks!
I agree with your assessment.
Looks like a great oven. Your idea of having more insulation, would you include an insulated door as well?
In any case it seems like a great beginner oven. Sounds like it’s just my speed. I was toying with the idea of building one from brick and mortar using wood as fuel. Probably biting off more than I can chew. Lol
Thanks for the review 🙏🏽👍🍕
Insulated door with gas is challenging as it cuts off oxygen and the flame tends to go out. But a door that allows oxygen and proper air flow can help preheat times and heat retention.
@@NEPAPizzaReviewgreat point, & I guess if you go electric you would probably need a 50AMP 240v outlet just to get something close in terms of heat. (Possibly)
I like how you showed the screen being used too for us folks with less experience.
😁👍👍👍🙏🏽🙏🏽🙏🏽
Great review, how many time takes to the 12 inch to cook and also to the 16 inch?
I dont really cook by times, but i will say i favor a slower bake at medium flame which took somewhere around 5 minutes. You can certainly bake faster or slower but i prefer slower so i get a crispy bottom and thoroughly baked pizza.
@@NEPAPizzaReview Thanks
Another question, the pizza oven allow you to adjust the temperature of the bottom burner when you lower the main flame, or does the bottom burner always stay at a constant power level?"
I just bought one from HomeDepot - had a great sale.
From watching 20+ RUclipss on this oven I'm going with a 16" pizza screen
make the pizza on the screen
place on hot stone for 30+ seconds
remove and place just pizza back on stone
that seems to allow for a top and bottom that are perfectly cooked
but they definitely need a control knob for the lower burner
that feature is on other ovens but at the $800 mark
@@noleftturns Thanks
They made an outdoor Presto Pizzazz!
@@wesleydrew9242 cmon! I haven't seen that!
How long does the NY style or the 1st one take to finish in the oven? You was about to say it then you cut out that part.
@@edmill9159 approximately 5 minutes
@@NEPAPizzaReviewthank you, last question. I am a beginner on pizzas but not so much in cooking many things etc and using grills, smokers etc. if you was me would you buy this versa 16 or go with a higher end $1,000 oven ?
@edmill9159 so the answer would depend on if you're looking for more of an easy bake, set it and forget it, passive bake - the halo versa is the oven for you (or the blackstone that similarly rotates). For higher end results, but a more active bake where you're manually turning and watching the pizza, you want something like the gozney arc xl, ooni koda 16, etc. If I know more about the sizes and styles of pizza you hope to make, I can be more specific
@@NEPAPizzaReview I would do 14”-16” NY style and maybe try some Neapolitan cause they look so good 😅 I do love the idea of easy though. But what’s kinda throwing me off like you said in the vid, the light weight and heat escape. I seen an Arc XL I think that’s the dual burner? If so, looks awesome. It’s just for me the wife and kids, don’t gotta be the absolute best but would like to impress them. Thanks for answers broski!
@edmill9159 the heat definitely escapes the halo 16. That does hold it back because the top heat is not quite as intense as I would like. I don't think there is a perfect dual heat portable pizza oven (heat above and below stone). For me, I love the gozney line. The hold heat better, but only have flame above the stone
Got a link to the cart?
@katief7162 I do! Looks like it's on sale today amzn.to/4d7Bdmr
@@NEPAPizzaReview excellent. Thank you!
@@katief7162 my pleasure!
If this is for beginners what oven is for pros?
@@jamiecoyne I'm a firm believer in the gozney line!
Do you know how long a 1 lb portable tank will last on this?
@@benjamintrap7227 that I didn't test
A month late here, but I've heard that a 1lb tank should be good for almost an hour at high heat.