Camp Chef Artisan PZ30D Outdoor Pizza Oven

[This review was collected as part of a promotion.] For the price, especially on sale, this is certainly going to beat out any stand alone pizza oven. Having this propane stove system with all the possible add ons is very handy for the backyard chef. I have nice leopard spotting on the bottoms of my whole grain pizzas now, which I just could not accomplish in my oven, and without heating up my house.

Really exceeded my expectations! I had been cooking homemade pizzas in the oven, and that worked just fine. Now that summer is here, I don't want to heat up the house with the oven. I have a Woodwind pellet smoker with the sidekick attachment and a 14" grill for camping and thought the 14" single burner pizza oven would be a good option. Honestly, I did not expect much and had the opinion I might be wasting money on it. I could not have been more wrong. The difference in pizza quality was undisputable. I am not going back to the oven period! Cheese was bubbly, crust was crisp and not over cooked, taste was amazing. I can't believe a small pizza oven could make such a difference. We did have a bit of a learning curve, here are some tips: 1. Get a pizza peel, a thin metal one, preferably perforated to help the pizza slide off. It is a must have for a 12" pizza. I haven't used a wood pizza peel, but I suspect it would be too thick for the narrow opening of this oven. We used the bottom side of a baking sheet after our first failure which helped, but nothing like a pizza peel. You need to be able to slide the pizza all the way to the back of the oven, without bunching it up. We tried using the Camp Chef pizza spatula, but it just won't work for a 12" pizza. It might for a 6" but not anything much larger. 2. Do not heat the stone much over 600 degrees, initially there is an almost 100-degree difference between the stone and oven, so try to get a true 500–550-degree stone. I used an infrared thermometer to get the stone temp, but if you don't have one, heat the stone slowly and allow the temp to get to 600 degrees and you should be fine. 3. Follow a pizza recipe that suggests making a poolish first. That definitely improved the quality of our pizzas. Look for videos on next level pizza dough, and you will find a good recipe. 00 flour works well, DiNapoli crushed tomatoes makes a good sauce, and get real whole milk mozzarella for the cheese. Higher quality, fresher ingredients did make a noticeable difference.

I have used this two dozen times, and it works really well. I am glad that they added the door because it helps them cook a lot faster. One tip I learned early on is to make sure to let it pre-heat for the best results, I usually like 500 degrees. One thing I should note is that when I was looking at purchasing this, I contacted CC to see if this would work on my cache cooker (a camp chef product from the 90s or so) and they all said that it would not. I am glad to report that it does, so if you have one of those, you are good to buy it.

Very pleased with this pizza oven

Better than expected , want to made pizza every nite.

Have not used yet.

The pizza oven is great, especially for home-made dough. It gives the pizzas a distinctive flavor that you cannot get from the regular oven and it cooks faster than you can make more pizzas. The only complain I have with the oven is that is not easy to clean, especially when toppings fall off. You need to remove 4 screws each time you want to remove the stone to clean it, as there's no room to do it in place.

This is not 3rd pizza oven I've worked with. This is a good oven that will cook pizzas 2 at a time. Only budget oven that can do that that I am aware of. We used this at a pizza party and cooked about 40 pizzas on it. We found that the stone was too thin and the heat deflection was lacking. To cook the top quickly we had to turn up the heat but that would heat up the stone too much and cause the bottom of the pizza to burn. It was an interesting game of lowering the heat to cool the stone then putting a pizza on, then turning up the heat to try to get the top to melt and cook. We figured it out but had to deal with some crispy bottoms and doughy tops. We are not heavy on the toppings either. I would recommend a redesign with a thicker stone and no venting in the back so the heat deflection down on top of the pizza is better.

My only complaint is that the stone is not easily removable for cleaning. I would also prefer magnets in addition to the nub for holding the front cover on but realize whats involved since this is stainless.

Bought this not very long ago and just now it comes with a door, would like to buy just the door.