Italia Artisan Pizza Oven

Product Description

Camp Chef: the Way to Cook Outdoors

The brick ovens of Italy are renowned for legendary artisan pizzas, with perfectly crisp crust and toppings melded together. Now enjoy true artisan style pizza on your own patio with the portable Italia Artisan Pizza Oven. Specially designed features replicate the performance of a wood-fired brick oven - from its double walled construction and specially designed burners to its ventilation and cordierite ceramic pizza stone. Micro-adjust valves give you heat control and responsiveness to cook perfect artisan pizza every time.

Features:

Double layered ceiling enhances heating dynamics, bakes like a brick oven Preheat and ready to cook in 15 minutes Built-in valve ignition/micro-adjust valve give you total flame control Built-in temperature gauge monitor internal air temps Ventilated oven door with handle Stainless steel construction is easy to clean 17,000 BTU specially designed burner and heat plates Oven can reach temperatures upwards of 700° F Perfect for pizza, baking breads, roasting meats and more Runs on a 1-lb disposable propane bottle Regulator and 5 ft. hose included to adapt to standard bulk propane tank

Specifications:

Overall Dimensions without shelf: 15" x 26" x 16" Stone Dimensions: 13.25" x 20" Oven Opening Dimensions: 22.25" x 4.25" Shelf Dimensions: 5" x 23" Total Output: 17,000 BTU/hr Weight: 47 lbs.

Features

• Perfect for pizza, baking breads, roasting meats and more, Double layered ceiling enhances heating dynamics, bakes like a brick oven, Preheat and ready to cook in 15 minutes, Built-in valve ignition/micro-adjust valve give you total flame control
• Built-in temperature gauge monitor internal air temperatures, Oven can reach temperatures upwards of 700° F
• Stainless steel construction is easy to clean, Ventilated oven door with handle
• Runs on a 1-lb disposable propane bottle, Regulator and 5 ft. hose included to adapt to standard bulk propane tank
• Total Output: 17,000 BTU/hr - Weight: 47 lbs.

Top Reviews

The little oven that could
by Joelle Steffen (4 out of 5 stars)
September 13, 2016

My husband and I own a pizza restaurant, and we've been participating in more outdoor festivals. A pizza truck would be ideal for these events, but seeing as those cost $40,000-plus, I thought a portable pizza oven and a nice canopy would be a more cost-effective alternative. Now, there are $3,000 portable pizza ovens, but this is our first year, and I thought something more affordable would be best for our trial run. I read all the reviews for all the ovens. We chose this one because the deck is bigger -- we can fit a 12-inch pizza in there --and it came with the attachments for a larger propane tank. We've done three outdoor events with it so far this year, and here's what we've found:
1. If you're doing a thin cracker-style crust pizza, low to medium heat is best. High heat will scorch the dough. We parbake our crusts at the restaurant, top them with raw ingredients, shrink wrap them then cook them hot on site. When we had the oven temp on high (roughly 600 degrees) the bottoms would burn before the cheese would even melt. So, we crank it up to high to pre-heat, then lower the temp down to about 500 for cooking. This has turned out quality crusts with evenly heated toppings.
2. Rotating the pizza is necessary. The front door doesn't hinge down like I assumed from the picture. Instead there's a removable front door that you set to the side. Because it doesn't close, but rather sets in front of the opening, a lot of heat escapes causing the heat distribution to be fairly uneven. Rotating is an easy solution. I bought the Pizzacraft Pizza Peel with a Folding Handle--it's nice and portable.
3. The deck heat is not the same as oven temp that reads at the top of the oven. I'd suggest a thermal temperature gun to ensure that the stone is the proper heat.
4. It's very light. This is nice. Easy to transport even for one person.
5. We used one large propane tank for three events (and one of them was a two-day event). Impressive.
6. We like to do 12-inch pizzas at our events, and this just barely fits them. You could also do two 10-inch pizzas.
7. Have a deck brush with a scraper on hand in case of cheese spills or cornmeal build up (cornmeal helps the pizzas to slide into the oven).
8. There's a plastic gasket on the bottom of the metal ledge. I assume that it's to protect the ledge from being dented or to keep people from cutting themselves on its sharp edge. Anyhow, it falls off.
9. Overall, it's easy to use. It produces quality pies, even at a high rate (obviously the more often you open the door & let heat out, the longer the next pie will take to bake. Nevertheless, we were still producing pies in about 10 min. even with consistent pie after pie use). I'm sure there's commercial units that cook faster, work better, etc, but for the price, this is an exceptional value and we are glad we purchased it. At our last event, we made 200 pizzas in this oven over the course of 4 hours, and this little unit did a bang up job.
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Wonderful!!
by Ann Kook (5 out of 5 stars)
December 9, 2014

Where do I begin?! I love this oven! I make awesome pizza, flat breads, pita bread, crackers, buns, muffins and pretzels, and more.....all wonderful. There was a small learning curve, I would start out making a mini pizza if you are going to make your own dough. I use semolina flour to keep stuff from sticking, and a metal pizza scooper, the wooden ones are too thick and push the food around too much when you are trying to scoop your food out of the oven. I would invest in the cover, it keeps it tidy.

Update: I have had this wonderful oven for 8 months and I still love it, not one complaint. It was a excellent choice and purchase. I brings a smile to my face every time I use or look at it. The high heat makes the difference. The book that compliments this pizza oven is Peter Reinharts wonderful book "American Pie: My Search for the Perfect Pizza". There you will find the perfect recipes for different pizza crusts. There are recipes on the internet but he tells you the "secrets" to a wonderful pizza dough. It is not in just mixing the dough and rolling it out, that is where the internet recipes fail.
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Attains high baking temperature
by E. Su (5 out of 5 stars)
May 6, 2018

I chose this pizza oven over a couple other gas models based upon the size of the opening and its ability to get to a proper temperature, according to reviews.

Assembly was easy and I had a 20 lb propane tank hooked up and got the oven fired up very easily. After 15 minutes the temperature of the stone was 668 F. After 10 or so more minutes the temperature of the stone climbed to 824. Various readings around the stone gave similar temperatures.

My wife attended a week of baking classes at King Arthur Flour in Vermont this past winter and came back with an awesome sourdough pizza crust recipe. We made 2 large rectangular pizzas and they turned out very well. My pizza baking skills are at a beginners level but I was pretty happy with our first attempt with a pizza oven. They were delicious. We'll try again next week and I know we can do even better.
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Totally worth the buy! We probably won't ever go out for pizza again.
by tk (5 out of 5 stars)
January 17, 2017

AWESOME pizza oven. We really can't say enough great things about it. It does exactly as advertised, and the temperature of the stone matches fairly well with the gauge on top. The stone runs hottest in the middle, but not overly so. The oven takes longer to warm up in the cold weather (10-15 min), but it retains heat really well! We keep the pizza oven on a thick plastic table and the oven is very well insulated, the table doesn't get hot at all. We wouldn't change a thing! Makes amazing pizza and naan!

Tip: scrape the stone when you're done with it. If you wash it be prepared to wait a while for the stone to dry out. If you try to cook on it when it is wet or damp, you'll end up with sticky problems.
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Perfect patio pizzeria, easy to get very creative. works wonderfully.
by Perry (5 out of 5 stars)
July 27, 2016

Nice, used a bunch of times so far, farewell local pizza place.

Just be sure to keep an eye on the temps. some experimenting is needed, until you get it just right, but the dogs love the learning mistakes. Definitely buy an infrared thermometer, it's mandatory for perfect pizzas.

DO NOT THROW CORN MEAL ON A HOT STONE.... TRUST ME ON THIS ONE. :-) And keep the Cat away from this when it's hot.

It's a lot of fun, making all kinds of different artisan pizzas, great for veggie pizza, great for meat lover too.

fun making calzones and cookies and flat breads a well. once you get the hang of it, it's a blast.

The temp can be easily adjusted by sliding door away from opening. but it get over 700 degrees, if you turn it up high and walk away, watch temps. But pizzas cook very quickly, so you will want to stick right near it anyway.

DO NOT USE SMALL CANISTERS, USE 5 GALLON PROPANE TANK WITH PROVIDED HOSE, OVEN WILL NOT GET HOT ENOUGH WITH TINY CANISTERS.
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Great "bang for the buck".
by J. Jones (5 out of 5 stars)
April 16, 2016

First I am giving this oven 5 stars, with an extra star for "bang for the buck. Having said that, I am giving it a critical review. As other reviews say, it will preheat in 15 minutes, but I advise a half hour or longer preheat on med/low so there are no hot spots on the stone. The stone did get to 750 degrees on high. The top radiating temp is not hot enough, so it cooks faster on the bottom of the crust than the top of the pizza. There are many variables to get your pizza just right. I made pizzas in between 2 and 4 minutes depending upon oven temp and individual pizza. Don't make the crust too thick. Don't put on too many toppings, especially high moisture ones. Use room temp dough & toppings if possible. It does not work as well as a $5-8K wood fired pizza oven (of course), but it works better than a kitchen oven, Weber or pellet bbq. For Camp Chef, for the next version, please work on getting the top temperature higher somehow. Despite all this, it is still five stars for the money.
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Love this pizza oven!
by esanta (5 out of 5 stars)
January 29, 2019

I decided on this oven after reading all the reviews on this and competing models.

I liked the following:
- cooking surface size
- ability to use propane tanks or portable tanks
- low price

I was concerned about:
- durability of the control button

The oven comes mostly assembled, you just need to reposition the burner cover, insert the stone, screw in the front panel, attach the thermometer, the regulator and hose; and finally the handle of the oven door. Connect to your propane bottle and you're good to go -- takes no more than five minutes.

I think I understand why some people have problems with the control button: it combines gas control, safety shut-off and piezo igniter. You need to turn it to the on position, wait as you hear the gas coming in, and then turn a little further to trigger the igniter -- and keep the button pushed until all three burners light up. If they don't, the gas gets shut off (it's a safety feature). Took me a few attempts to figure out how it works.

Even on a fairly chilly evening (50F) the oven reached 530F in just a few minutes; pizza cooks in under four minutes and comes out absolutely gorgeous. I have used it four times so far and every time we comment on how wonderful this inexpensive oven is.

Don't forget to buy a pizza peel, an infrared thermometer and a cleaning brush for the stone; and use semolina flour liberally to prevent sticking on the peel or the stone.

Highly recommended!

Update -- the oven is 7 months old and I had a problem with the knob being very hard to turn. I called the support line and got a rep right away who patiently walked me through troubleshooting, and they are mailing me replacement parts free of charge. I wish I could add an extra star for exceptional customer service. Great product, great company!
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Backyard Pizza Made Easy and Tasty Without Breaking the Bank
by Rock165 (5 out of 5 stars)
June 28, 2015

Before purchasing this pizza oven, I researched various pizza oven with prices ranging from $150 to over $3000. In my case, first I wanted something more manageable in size and something that actually worked. By "worked" I mean capable of making authentic artisan pizza. Secondly, I wanted an oven capable of obtaining the high temperatures required to cook a pizza in less than 10 minutes. Finally, I wanted to spend less than $500 on something that I may use only 2-3 times a month.

Trust me, with all this criteria it wasn't easy without actually doing a hands on test of each oven. After a month of reading online reviews it came down to this oven and the main reason is it was capable of obtaining stone temperatures of over 650 degrees and oven temps exceeding 700 degrees. This is the main ingredient of making a good artisan pizza. Slightly stone kissed bottom crust and cooked bubbly toppings.

The oven came in a day earlier than expected and unfortunately it was raining so I wouldn't be able to take it for a test run. Or so I thought. Miraculously it stopped raining as I unboxed and assembled the few parts of the oven. We ran to the local grocery store to purchase premade dough, and dare I say 'jarred' sauce!?

Assembly was fairly straightforward and thankfully everything aligned. There is a flaw on the back of the oven where the stainless steel back cover is slightly buckled but it's so small it doesn't really bother me. I did notice though that when the oven is heated it grew in size but went back to its original position after cooling down.

As advertised, the stone reached a temperature of 600 degrees in 15 minutes. That's huge! The inside oven temp was just shy of 700 degrees. Cooking my first pizza (basil, sauce, and cheese) went smooth and the smell was unbelievable! 7 minutes later and it's done to perfection. Stone kissed bottom crust and I picked up the pizza inside the oven and brought it up to the top of the hottest point and finished off the top with a nice golden brown bubbly cheese! Success!

I would recommend to anyone using this oven to purchase a narrow pizza peel or large spatula to turn the pizza during cooking as the back of the oven is hotter than the front. This will enable you to evenly cook the crust. If you're making 10" pizzas and sturdy 9" peel would work just fine. The peel I used was 12" and it was awkward trying to spin the pizza around so I ended up using tongs which worked well but toppings stuck to them making a mess on the stone.

Although the recipe booklet doesn't make mention of cornmeal, it's advised to coat your peel with it to make sliding onto the stone a piece of cake. Otherwise a slightly wet dough will stick to the peel and you risk having your toppings sliding off as you jerk the peel to release the pizza onto the stone. Not good.
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Awesome pizza oven with details on a cart/cover I purchased from Amazon to sit it on
by Scout (5 out of 5 stars)
June 28, 2015

Love this bakes pizza's better and a lot cheaper than our local place. I recently bought a couple of other items on Amazon as this was in need of a cart. For the cart I ordered a Seville Classics Heavy-Duty Commercial-Grade Utility Cart in which the oven and 20lb propane tank fit perfectly on. I also ordered a Weber 6553 Premium Cover for Weber Q-300 Grill from Amazon which also fits perfect and I can now store outdoors. Just wanted to pass this info on!

http://www.amazon.com/gp/product/B000WEIHPO?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00

http://www.amazon.com/gp/product/B00DZZ0R0A?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00
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Love it! A few things I have learned.
by Weber Wildcat (5 out of 5 stars)
April 28, 2016

I have used my pizza oven a few times and love it. The crust has come out crunchy on the outside and chewy on the inside, the way I like it. A few things I have learned while using the oven are:
1. Temperature is measured in two ways and both are very important to the outcome. The stone needs to reach a temperature of 500-550 degrees F for the perfect crust on an artisan style 8-10" pizza that cooks quickly, but not so quick that it burns or the cheese and toppings don't have time to heat/melt. The only way I know of measuring this is by using an infrared thermometer. I purchased the Camp Chef Thermometer in the Pizza Kit http://www.amazon.com/Camp-Chef-Italia-Artisan-Pizza/dp/B00IJWB1W2/ref=sr_1_5?ie=UTF8&qid=1461861551&sr=8-5&keywords=camp+chef+artisan+pizza and it has worked well.

The second important temperature is the ambient air temperature above the stone in the oven. It is measured by the thermometer on the top. Ideally you want this as hot as possible without over heating the stone. It melts the cheese and cooks the top of the crust.
2. If you overheat the stone past 550 degrees, it is best not to try to cook a pizza. The crust will cook entirely too fast, the toppings won't be hot and you will be frustrated. The stone holds heat well, so it will take a while to cool down. Shut the oven off, wait for it to cool a while, then start again. Ideally, you should watch the temperature as it is heating up and adjust the flame according to the stone temperature.
3. When the stone arrived it had a lot of dust on it. Probably just small fines of stone, but I wanted to wash it. I quickly washed the stone in the sink using a little dish soap on a sponge not allowing it to soak in. I found that the stone was so porous that I could smell soap while it heated up in the oven for the first time. I was worried about a soap taste, but it didn't happen. I think a small amount of soap could still be used quickly on the stone, but I would probably only rinse the stone in water. If I initially washed with soap, I would rinse or even soak the stone in fresh water several times to ensure the soap is completely rinsed out.
4. While cooking on the stone you will inevitably drop cheese and other toppings that will burn on the stone leaving black carbon build up. I have used the metal Camp Chef pizza spatula in the kit listed above to scrape the residue to the back of the oven while hot. You could probably go the opposite direction from back to front while the oven is cool, but I find that I usually think of it between pizzas while cooking. The stone eventually turning a different, darker "seasoned" color over time is normal and even desired. Don't worry about cleaning it too much or at all. I usually use a damp paper towel prior to heating the oven to wipe off dirt and residue.
5. I find that you can easily cook two 8" pizzas at a time. It is important to keep them rotating and even sometimes swap side while cooking for even distribution of heat while cooking.
6. If you use the wooden pizza peels, make sure that you add some flour or cornmeal on the peel to prevent the dough from sticking and not sliding off when sliding them from the peel into the oven. You will also want to not leave the dough on the peel for too long while assembling your pizza. Shake the peel slightly side to side and from to back to free up the pizza prior to sliding it into the oven.

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