I took this baby for a test drive on my brand new 6-burner stove this evening. I put it on the left-front burner, and cranked it to max, checking the temperature periodically with my digital temperature gun. After pre-heating, 750°F as promised – awesome. Pizzas cooked to perfection in 2 minutes, and turned out great. I was immediately delighted with this appliance.
While cleaning up some time later, I found my stone countertop near the stove was too hot to touch, and created steam when I wiped it down with a wet cloth. Once everything had cooled down, I noticed the finish on my cast iron stove grate had blistered, and when I wiped it down, the finish began to chip away.
I really wanted to love this thing, and in fact I did love it for a brief moment, but I don't think I can use it again. When used as directed, surrounding surfaces got dangerously hot, and I apparently exceeded the temperature tolerance of my stove grate. I'll be following up with my stove retailer and the manufacturer for guidance.
Your mileage may vary, but I for one would urge my friends to be careful with this appliance.
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From the manufacturer
BakerStone Pizza Box, Gas Stove Top Oven
Features
- Converts your Gas Range into a Gourmet Pizza Oven.
- Fits over a single burner on your Gas Range / Stove Top.
- Bakes Pizza, Breads and Cookies. Roasts Meat and Vegetables, Cooks Fish.
- Create Pizzeria Quality Pizzas in 2-4 Minutes
- Set the burner to HIGH and preheat for around 20 minutes; once the needle reaches the desired temperature you're ready to bake
- Easy to read icons display the temperature range for oven style baking and extreme wood-fired temperatures
- Double wall ceiling for optimal heat retention for baking breads and cookies, or roasting meat and vegetables
- Dimensions:
- Bakes up to an 11" pizza
- (Exterior) 15.3" W x 13.9" D x 8.6" H
- Weighs 20 lbs
- Stainless Steel / Porcelain Enameled Steel / Refractory Stone
Includes
- Stove Top Pizza Oven Box (Gas Range/Stove Tops Only)
- Basics Wooden Pizza Peel
- Basics Pizza Turner
Compare with similar items
 | Cuisinart CPO-700 Grill Top Pizza Oven Kit | Mont Alpi MAPZ-SS Table Top Gas Pizza Oven, Large, Stainless Steel | Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven | VEVOR Wood Pizza Oven 15.7x13.7x6.2in Wood Fired Pizza Oven Stainless Steel Top Portable Pizza Oven with Stone for Gas or Charcoal Grill Pizza Oven Outdoor for The Garden, Patio, and Courtyard. | |
|---|---|---|---|---|---|
| Customer Rating | (402) | (141) | (179) | (335) | (25) |
| Price | $135.33 | $110.49 | $274.89 | $69.99 | $89.60 |
| Sold By | Amazon.com | Amazon.com | Spreetail | GREAT DEALS TODAY | Amazon.com |
| Color | Stainless Steel and Black Enameled Steel | Grill Top Pizza Oven Kit | Stainless Steel | Silver | Silver |
| Material | Steel | Stainless Steel, Steel, Cordierite | Stainless Steel | Cordierite, Stainless Steel, Mild Steel, Silicone | Stainless Steel |
Customer Questions & Answers
Customer reviews
I've tried many things. This is the first thing that works and I can fully recommend it.
Reviewed in the United States on January 30, 2019
Eight years ago, I embarked on a journey to make Neapolitan pizza at home. I never quite succeeded. The main challenge had always been creating an oven environment that's consistenly above 700F (370C). Numerous tricks and hacks were tried, and while it was possible to heat up a cooking surface (say a slab of stone) to sufficiently high temperature using the cleaning cycle of the oven, there wasn't enough convection heat to cook the top of the pizza as quickly as the bottom is cooked, resulting in an adequate bottom crust but an undercooked top lacking the leoparding qualities desired in a true Neapolitan pie.Fast-forward eight years—recently, the last oven I inherited from the previous dwellers of my apartment gave in after a final valiant effort in making pizza. It was about time, since the most powerful burner on it put out a measly 14,000 BTU/hr, and that's just about a bit more than a simmering flame by Asian cooking standards. I had always wanted a more serious gas range. But at the same time, I was fully aware that nobody designs home ovens that go above 550F, not even the Italians.By serendipity, I saw an ad by Bakerstone, a former Kickstarter project—now a company—that makes a stovetop contraption that utilizes the heat of a gas burner. The design seemed sound and brilliant, so I got one and tested it out on the most powerful burner on my old defunct stove while I waited for my new stove to arrive. It peaked at 700F after sitting on the burner for a good 45 minutes, which was already promising.I did a lot of research and got the stove with the most powerful burners approved for home use that's currently available. (I've used Wolf, BlueStar, Viking, and none of them came close.) I put the Bakerstone pizza box on it. With a 25,000 BTU/hr burner it quickly went up to 950F under half an hour and showed no sign of stopping! (So far I've had no desire to find out how high it can actually go.)It took two "canary" pies to get a feel of the mini oven. There's very little recovery time—it was churning out pizza faster than we could make and eat. It has convection heat redirected from the stovetop and radiation heat from the top of the box, so the top gets cooked properly. "Dome-ing" the pizza works beautifully. It produces little to no smoke (if you don't accidentally spill anything on it). It takes up as much space as a stockpot and just sits on one burner. It doesn't heat up the entire kitchen like the oven does. It uses heat very economically and efficiently. It's elegant and perfect.Missing that wood-fired oven flavor? Easy, I put a bunch of tiny wood chips sold for smoking in a small container and slide it in a few minutes before shoving in the pizza.You could hear the pizza's muffled crackles when you slide it in. At 800F it really cooks under 2 minutes—less than the time it takes to get dressed to go out for pizza.So now I consider the mechanical problems in making true Neapolitan pizza safely and reliably at home essentially solved. Now onto the best flavor.A few notes:- To get leoparding, high temperature is necessary but not sufficient. You also need to achieve full gluten development and full rise and a dough with the right water content. At 800F or above you need to use 55% water or less. At 700F you need 60% water or more. This is because at higher temperatures the pizza cooks faster, so if there's too much water in the dough, you will end up with a good bottom but undercooked top. And if you lift the pizza to cook the top, by the time the top is cooked the crust will be dry and crunchy like a baguette, which still tastes fine, but it's not desirable in a Neopolitan pizza. With a 14,000 BTU/hr burner you can only get to 700F, so start from 60% hydration and adjust from there.
Reviewed in the United States on January 30, 2019
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Top reviews from the United States
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Reviewed in the United States on January 30, 2019
Fast-forward eight years—recently, the last oven I inherited from the previous dwellers of my apartment gave in after a final valiant effort in making pizza. It was about time, since the most powerful burner on it put out a measly 14,000 BTU/hr, and that's just about a bit more than a simmering flame by Asian cooking standards. I had always wanted a more serious gas range. But at the same time, I was fully aware that nobody designs home ovens that go above 550F, not even the Italians.
By serendipity, I saw an ad by Bakerstone, a former Kickstarter project—now a company—that makes a stovetop contraption that utilizes the heat of a gas burner. The design seemed sound and brilliant, so I got one and tested it out on the most powerful burner on my old defunct stove while I waited for my new stove to arrive. It peaked at 700F after sitting on the burner for a good 45 minutes, which was already promising.
I did a lot of research and got the stove with the most powerful burners approved for home use that's currently available. (I've used Wolf, BlueStar, Viking, and none of them came close.) I put the Bakerstone pizza box on it. With a 25,000 BTU/hr burner it quickly went up to 950F under half an hour and showed no sign of stopping! (So far I've had no desire to find out how high it can actually go.)
It took two "canary" pies to get a feel of the mini oven. There's very little recovery time—it was churning out pizza faster than we could make and eat. It has convection heat redirected from the stovetop and radiation heat from the top of the box, so the top gets cooked properly. "Dome-ing" the pizza works beautifully. It produces little to no smoke (if you don't accidentally spill anything on it). It takes up as much space as a stockpot and just sits on one burner. It doesn't heat up the entire kitchen like the oven does. It uses heat very economically and efficiently. It's elegant and perfect.
Missing that wood-fired oven flavor? Easy, I put a bunch of tiny wood chips sold for smoking in a small container and slide it in a few minutes before shoving in the pizza.
You could hear the pizza's muffled crackles when you slide it in. At 800F it really cooks under 2 minutes—less than the time it takes to get dressed to go out for pizza.
So now I consider the mechanical problems in making true Neapolitan pizza safely and reliably at home essentially solved. Now onto the best flavor.
A few notes:
- To get leoparding, high temperature is necessary but not sufficient. You also need to achieve full gluten development and full rise and a dough with the right water content. At 800F or above you need to use 55% water or less. At 700F you need 60% water or more. This is because at higher temperatures the pizza cooks faster, so if there's too much water in the dough, you will end up with a good bottom but undercooked top. And if you lift the pizza to cook the top, by the time the top is cooked the crust will be dry and crunchy like a baguette, which still tastes fine, but it's not desirable in a Neopolitan pizza. With a 14,000 BTU/hr burner you can only get to 700F, so start from 60% hydration and adjust from there.
Style: BoxVerified Purchase
I've tried many things. This is the first thing that works and I can fully recommend it.
Reviewed in the United States on January 30, 2019
Eight years ago, I embarked on a journey to make Neapolitan pizza at home. I never quite succeeded. The main challenge had always been creating an oven environment that's consistenly above 700F (370C). Numerous tricks and hacks were tried, and while it was possible to heat up a cooking surface (say a slab of stone) to sufficiently high temperature using the cleaning cycle of the oven, there wasn't enough convection heat to cook the top of the pizza as quickly as the bottom is cooked, resulting in an adequate bottom crust but an undercooked top lacking the leoparding qualities desired in a true Neapolitan pie.Reviewed in the United States on January 30, 2019
Fast-forward eight years—recently, the last oven I inherited from the previous dwellers of my apartment gave in after a final valiant effort in making pizza. It was about time, since the most powerful burner on it put out a measly 14,000 BTU/hr, and that's just about a bit more than a simmering flame by Asian cooking standards. I had always wanted a more serious gas range. But at the same time, I was fully aware that nobody designs home ovens that go above 550F, not even the Italians.
By serendipity, I saw an ad by Bakerstone, a former Kickstarter project—now a company—that makes a stovetop contraption that utilizes the heat of a gas burner. The design seemed sound and brilliant, so I got one and tested it out on the most powerful burner on my old defunct stove while I waited for my new stove to arrive. It peaked at 700F after sitting on the burner for a good 45 minutes, which was already promising.
I did a lot of research and got the stove with the most powerful burners approved for home use that's currently available. (I've used Wolf, BlueStar, Viking, and none of them came close.) I put the Bakerstone pizza box on it. With a 25,000 BTU/hr burner it quickly went up to 950F under half an hour and showed no sign of stopping! (So far I've had no desire to find out how high it can actually go.)
It took two "canary" pies to get a feel of the mini oven. There's very little recovery time—it was churning out pizza faster than we could make and eat. It has convection heat redirected from the stovetop and radiation heat from the top of the box, so the top gets cooked properly. "Dome-ing" the pizza works beautifully. It produces little to no smoke (if you don't accidentally spill anything on it). It takes up as much space as a stockpot and just sits on one burner. It doesn't heat up the entire kitchen like the oven does. It uses heat very economically and efficiently. It's elegant and perfect.
Missing that wood-fired oven flavor? Easy, I put a bunch of tiny wood chips sold for smoking in a small container and slide it in a few minutes before shoving in the pizza.
You could hear the pizza's muffled crackles when you slide it in. At 800F it really cooks under 2 minutes—less than the time it takes to get dressed to go out for pizza.
So now I consider the mechanical problems in making true Neapolitan pizza safely and reliably at home essentially solved. Now onto the best flavor.
A few notes:
- To get leoparding, high temperature is necessary but not sufficient. You also need to achieve full gluten development and full rise and a dough with the right water content. At 800F or above you need to use 55% water or less. At 700F you need 60% water or more. This is because at higher temperatures the pizza cooks faster, so if there's too much water in the dough, you will end up with a good bottom but undercooked top. And if you lift the pizza to cook the top, by the time the top is cooked the crust will be dry and crunchy like a baguette, which still tastes fine, but it's not desirable in a Neopolitan pizza. With a 14,000 BTU/hr burner you can only get to 700F, so start from 60% hydration and adjust from there.
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Top reviews from other countries
JS
Great indoor oven to cook neapolitan style pizza
Reviewed in Canada on November 13, 2021Style: BoxVerified Purchase
JS
Reviewed in Canada on November 13, 2021
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Pam
It didn't wow me for the price
Reviewed in Canada on September 14, 2020Style: BoxVerified Purchase
