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BakerStone Pizza Box, Gas Stove Top Oven (Stainless Steel)

4.2 out of 5 stars 402 ratings

-25% $135.33
List Price: $179.99
& FREE Returns
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Style: Box
Box
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Enhance your purchase

Size Pack of 1
Brand BakerStone
Color Stainless Steel and Black Enameled Steel
Heating Method Radiant
Finish Type Polished

About this item

    This fits your .
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  • Wood fired performance on your gas stove. Converts your Indoor Gas Range or Portable Outdoor Stove Burner into an artisan pizza oven
  • Bake Artisan Pizzas in 2-4 Minutes*; fits up to an 11 in. pizza (*Performance may vary depending upon burner BTU's, environmental conditions and other factors.)
  • Sear and Roast Steakhouse Quality Meats, Fish and Vegetables Using a Cast-Iron Skillet.Insulated upper housing
  • Reaches 600˚ F to over 800˚ F (over a single 12k to 18k BTU gas burner)
  • NOTE: Will not work on electric or induction ranges and cannot be used on gas range / stove top with top surface (upward facing) control knobs.

Customer ratings by feature

Easy to assemble
4.5 4.5
Flavor
4.4 4.4
Giftable
4.2 4.2
Easy to use
4.1 4.1

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  • BakerStone Pizza Box, Gas Stove Top Oven (Stainless Steel)
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    Customer Rating 4.2 out of 5 stars (402) 4.1 out of 5 stars (141) 4.2 out of 5 stars (179) 4.1 out of 5 stars (335) 3.4 out of 5 stars (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

    Product Description

    OS-ABDXX-O-SSS

    Product information

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    Customer reviews

    4.2 out of 5 stars
    4.2 out of 5
    402 global ratings

    Top reviews from the United States

    Reviewed in the United States on December 8, 2018
    431 people found this helpful
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    Reviewed in the United States on January 30, 2019
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    5.0 out of 5 stars 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.
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    289 people found this helpful
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    Reviewed in the United States on November 27, 2018
    73 people found this helpful
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    Top reviews from other countries

    Loren
    5.0 out of 5 stars Pizza year round!
    Reviewed in Canada on January 17, 2022
    Angus Macpherson
    5.0 out of 5 stars Works great
    Reviewed in Canada on May 26, 2021
    One person found this helpful
    Report abuse
    Ian T.
    5.0 out of 5 stars Great pizza
    Reviewed in Canada on March 22, 2020
    2 people found this helpful
    Report abuse
    JS
    5.0 out of 5 stars Great indoor oven to cook neapolitan style pizza
    Reviewed in Canada on November 13, 2021
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    JS
    5.0 out of 5 stars Great indoor oven to cook neapolitan style pizza
    Reviewed in Canada on November 13, 2021
    With a decent btu stove, you can cook Neapolitan style pizza indoors! I was able to get up to 720+F with 30 minutes of preheating on my gas stove. All these other products such as Ooni koda has to be operated outdoors. The Breville electric oven is north of $1000. This a great and cheaper alternative if you have a gas stove.
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    Pam
    3.0 out of 5 stars It didn't wow me for the price
    Reviewed in Canada on September 14, 2020
    3 people found this helpful
    Report abuse