We’ve had a Solo Stove Pizza Oven and cart for a year, and love it. One recommendation….heat oven on high for 30 minutes to properly heat the pizza stone inside to 600+. degrees. When you put the pizza in, turn the heat to ‘low’ so that the toppings don’t burn. Turn the pizza after about 45 seconds, and turn it every 45 seconds until the pizza is done…only takes about three total minutes to cook one. For multiple pizzas, after taking out a pizza, turn heat back to high, and wait a couple of minutes to reheat the internal stone. Enjoy!
-
-
Spot on!!! Kids gave us a Solo pizza oven for Christmas last year. It works great and I learned exactly what you stated above. I keep it covered in my gazebo.
was skeptical at first when we got it because my sister-in-law got a cheap pizza oven and it was just a pain to work with.
You need to show us some of your pizza creations next time you throw a pizza. -
Ok. I’ve always wanted to know. Why waste the time heating up a pizza stone when the pizza could be cooking for that same time? Not knocking it, just curious.Comment
-
Like the brick of a standard pizza oven the stone acts as a heat sink to help maintain the internal temp of the oven. Additionally, like a wood fired brick oven it cooks the dough thoroughly and gives it that brick oven crust. -
If you do not give the stone time to heat up, it loses all of the energy to properly bake the bottom of the dough. At that point just use a pan.
I warm my gozney and the steel in my oven for 45 - 60 minutes prior to baking a pizza, bread gets an hour if not longer for sure.
-
-
My Roccbox works the same. Love that thing! I took me a few tries to get my dough hydration where I want it, but it's dang near foolproof now.Comment
-
Our part time contributor Brigit Binns rated it pretty darn highly:
Comment
Comment