Blackstone Officially Releases their New Pizza Oven

[Attjack]

It's been a long wait for the new model to finally roll out. 16" stone, double-walled, capable of 900f, and it's currently being offered for $799.

I can't say I'm rushing out to get one as my original still does everything this one does. If I were in the market for a new pizza oven I would give this one some consideration based on the performance of the original. A price of $599 would probably make it a lot more attractive to many.

https://blackstoneproducts.com/products/blackstone-pizza-oven?fbclid=IwAR1sAIgQKXDKKP04t9MpRqe_H0v8gT9Jsf1MWr9imtqbaBZVtgqTBdbXwBs

FEATURES & SPECS:

• Stainless-steel cooking chamber
• High-pressure burner with adjustable regulator
• Patented rotating tray and 2-Stone technology
• Cook up to a 16” pizza
• Reach up to 900+ Degrees
• Tri-heat technology. Convective, Conductive, and Radiant
• Durable cast iron rotating tray base
• Double wall insulation cooking chamber
• Sure-start electronic ignition system
• Quiet drive motor with a dual-metal drive shaft
• Stop and go rotating stone control
• Stylish cart with integrated pizza peel holder
• 4 locking swivel casters
• Cook all your favorite pizzas and so much more

[Attjack]

I wonder about the price without the cart? I don't see an option yet but the way it's listed it seems like they will sell it without one.

[marshall]

The rotating stone sure seems like a nice benefit!

[Attjack]

It really is nice I'm glad they kept that feature.

[shify]

Interesting. I like the idea of a rotating stone in theory but feel like that is just waiting to break. Would be nice not to have to turn your pie! Also not sure how useful it would be for a smaller 10-12" pie

The price also seems fairly reasonable for what it is. The Ooni Koda 16, which this seems to a competitor to, is $600 and that is without a cart and the Ooni tables are a few hundred dollars on their own.

I have the Koda 12 and am still kicking myself for not waiting for the 16 but likely won't be spending the bucks to replace it any time soon but I would absolutely consider this if i was in the market.

[Attjack]

In my experience with the old model, I have had no issues with the rotating feature. However, I obviously have no idea about the build quality of this new model. But based on the old one I wouldn't worry about it. That said I am always careful to not run the oven without the motor on because a warped shaft would certainly be an issue.

[Mister C]

Late to the party on this, but in case anyone is wondering - I was reading about the old model on Serious Eats, and Kenji noted that the turning motor is a standard 3" rotisserie motor mount with a 5/16" square drive. Apparently he had to replace the original one but at least it was an easy enough fix and you wouldn't be tethered to Blackstone for the part.

[rickgregory]

The stone is a gimmick. If you're doing a pie at high heat you can't walk away for several minutes. Real Neopolitan pies are done in 1-2 minutes and if someone cares enough to buy all of this I can't imagine it's a big deal to turn the pie.

[rickgregory]

Attjack - I mean, that looks tasty as hell. But a traditional NY pie isn't done at 700. Not saying it's 'wrong' just that most places in the city don't bake that hot and the doughs and recipes don't require it.

[Attjack]

I'm going to disagree with you on that. Do some googling. 500 would be the absolute lowest a NY pizza would be cooked and it would be licked by flames. Your home oven just isn't the same. I consider Ken Forkish an expert and his book is geared toward people without hotter ovens so he's changed all his dough recipes to account for the 500f limitation.

[Attjack]

https://www.fornobravo.com/pizzaquest/its-the-heat-or-is-it/

https://brickovensforsale.com/what-is-the-best-temperature-for-pizza-baking/

https://www.bacinos.com/pizza-oven-temperature/

[hoovarmin]

This is something I am giving serious consideration

[Allon]

It sure looks nice...
I have nothing to say about the spinning stone. Never saw one.

[WayneT]

I don’t have room on my deck for another cooker. I’ll have to continue to suffer with my Weber gasser which only does 700F.

Anyone else wonder who in that third pic from the top is minding the pizza? 🤣 They all look pretty caught up in conversation that may last more than 90 secs.

[Attjack]

They can do that because the pizza spins. rickgregory

[DogFaced PonySoldier]

Maybe at an end-of-summer sale when it's about 80% off.

[Jfrosty27]

That’s vey cool looking at least. I don’t make pizza but this might get me to thinking about it. But if I brought this home I would need to make a LOT of pizza to keep the wifey from popping a gasket. 🤣

[Redwng]

I saw this yesterday and it looks real interesting to me. After watching many YT videos of folks doing pizza and having some difficulty rotating them, this rotating stone could be a game changer. I will wait a while to get some reviews and see how that holds up.

[captainlee]

The rotating stone looks interesting. Might take some getting used to in order to transfer your pizza to the stone. Looks like you need to be really centered or the pizza will hang over the edge. It does make it easy to spin your pie though. Looking forward to some reviews.

[bbqLuv]

I enjoy a really good Pizza

[Jfrosty27]

Ha! Way back when we were newlyweds I made a couple pizzas using this kit. Soooo bad. And maybe that’s why, as I said in my pist above, I do not make pizza anymore. Or since. 🙄🤣
Maybe it’s time I try making real Za. 🤔

[Polarbear777]

The problem with outdoor pizza devices is that you end up eating wayyy to much pizza.

[Attjack]

On the plus side you control the ingredients.

[bbqLuv]

Wayyy too much pizza, inside or outside, and don't forget the pitcher.

[Attjack]

Here's a review by Horseman. Apparently, this oven gets very hot.

[Attjack]

Here's Tom Horsman's follow-up video where he manages not to burn his second attempt.

If my original Blackstone wasn't still kicking after all these years I would probably be gearing up to purchase one of these new ones.

[Purc]

tbob4 Maybe buy some no name frozen pizzas and after a bite or two say, If only I had a Blackstone so YOU could have the pizza you deserve!

I like pizza cooked outside, but I have often asked myself how often would I really use it?

[Attjack]

Purc I have used mine as much as once a week since I got it. I don't think I've gone more than 2 weeks without making a pie. Pizza nights are easy dinner nights but the dinner is always incredibly tasty much more so than most other easy dinners.

[tbob4]

Purc - believe me, it won’t work. HA! I once had a bunch of old rusted out smokers and Webers in the backyard (strategically placed so it didn’t feel like a junkyard). Cheap offsets really were cheap. The wife made a rule - first I had to take them all to the dumps. Then the “get one, toss one” became the rule.