I have had this for two days and cannot say enough about how easy and fun it is to use. I went with the standard wood fired version rather than the propane. Just get a good fire burning in the back tray using cigar size chunks of wood, let the pizza stone heat up a lot, and you are ready to go. After that, it takes a little bit of attention to keep the fire going. Just add another chunk or two of wood every few minutes.
The first day I experimented with Boboli crust and Pilsbury refrigerated pizza dough since I did not have time to make my own dough. The results were outstanding with many friends saying it was the best pizza they had. Some tips - use lots of corn meal when using raw dough so it slides off easily. Start with a smaller chunk of dough until you get the hang of it. A full size pizza peel is nice for putting the dough into the oven, but a large spatula or smaller pizza peel is nice to have on hand for rotating the pizza in the oven. After letting it cook for about 30-45 secs, rotate it lots so it cooks evenly and does not stick to the stone. Good luck and have fun!
| Brand Name | Solo Stove |
|---|---|
| Model Info | Pizza Oven with Burner |
| Item Weight | 30.5 pounds |
| Product Dimensions | 21 x 21 x 24 inches |
| Country of Origin | China |
| Item model number | Pizza Oven with Burner |
| Is Discontinued By Manufacturer | No |
| Installation Type | Countertop |
| Part Number | PIZZA-OVEN-12-BURNER |
| Oven Cooking Mode | Conduction |
| Color | silver |
| Fuel type | Liquefied Petroleum Gas |
| Material Type | Stainless Steel |
| Included Components | Wood Burning Assembly, Gas Burner, Cordierite Pizza Stone, Pizza Maker |
| Batteries Included? | No |
| Batteries Required? | No |
