BakerStone Original Pizza Oven Box for the Grill

Product Description

O-AHXXX-O-000 Features: -Enjoy gourmet pizza in 2-4 minutes. -Bakes pizza, breads and cookies. roasts meat, fish and vegetables. Item: -Pizza Oven. Material: -Carbon Steel/Stone / Ceramic. Color: -Black. Non-Stick: -Yes. Number of Items Included: -2. Dimensions: -Large baking chamber accommodates pizza and food up to 14" wide. Overall Product Weight: -28.5 lbs. Overall Height - Top to Bottom: -6.18". Overall Width - Side to Side: -22.8". Overall Depth - Front to Back: -16.3".

Features

• 🌷[Pizza Oven] The outdoor pizza oven is a great choice for parties, family gatherings, barbecues or outdoor camping. Just place the oven on the grill and make delicious pizza in 2-4 minutes. The pizza oven includes a built-in thermometer to help you monitor the temperature to achieve the best results and the most delicious food.
• 🎁[High-quality materials] High-quality steel, patented five-sided stone baking chamber, heat transfer more evenly during cooking and faster heating, reducing cooking time. The powder-coated surface design not only has the greatest stability and durability, but also has Long-lasting corrosion resistance and high-density insulation.
• [Practical and quick] This oven is simple in structure and small in size, easy to carry and clean, so you will not worry about cleaning the oven after use, it is the first choice for your garden barbecue pizza.
• 💕[Easy to assemble and guarantee] According to the instructions we provided, it is easy to assemble. If you have missing or damaged parts, please feel free to contact us, our customer service team will help solve your problem within 24 hours.
• 🎀[Various uses] Our pizza oven can be used not only to bake pizza, but also to grill vegetables or meat. The portable oven is convenient for you to move it easily in the garden and is your first choice for barbecue appliances.

Top Reviews

The BakerStone pizza oven came highly recommended, but I was still skeptical
by Steve Kearns (5 out of 5 stars)
July 24, 2016

Have been baking and making pizzas for a number of years as a way to entertain a group of friends. With Denver's hot summer and a hankering for a pizza party, went on line to look at options for cooking on our gas grill. The BakerStone pizza oven came highly recommended, but I was still skeptical. Last night's inaugural pizza ball confirmed all the high marks this product has received.

I tried a few run-through's before the big event and here are a couple of my particular tips:
1. Used a Charglow, 4-burner gas grill.
2. Removed angled directional heating vents prior to heating. (Also cleaned out all the burner holes. Tedious, but long overdue.)
3. Turned on all 4 burners to medium-low (not high), closed lid (Yes, even though this is not recommended) and let it preheat for about 30 minutes.
4. The temperature was perfect. Then I opened the lid and began cooking. Kept the lid open after that. Our grill did fine with the lid closed for the preheating, but I do understand the caution of overheating. I just figure grills are designed to get hot and still perform.
5. Pizzas were beautifully baked between 4-5 minutes each. Yes, you MUST turn them every minute. Back of the oven is where the good blistering happens.

One final note, unrelated to the BakerStone. If you don't want to make your own dough, nearly every pizza parlor --whether chain or independent--will sell you balls of raw dough. I pay between $2-3 for a one pound ball at our local pizzeria. I cut each ball in half, work it around to smooth it out and absorb whatever flour is on the outside, cover it with saran wrap, let it rest a spell, and then proceed. Best to let it come to room temp before baking if it's cold. Can sit covered in plastic wrap on the counter for quite some time. These half pound sizes are a perfect fit for the BakerStone.

For 8 adults and 3 children under 7, I used 5 balls of dough and 2 pounds of mozzarella cheese. Don't recommend those bags of pre-shredded cheese. They are tasteless. I used one ball of whole milk mozzarella and one ball of part skim. Shredded it on a hand grater --a crummy chore but essential, I think--and mixed them together. Lovely combo. Trader Joe's sells a smoked mozzarella that's a wonderful change up. Try some par-cooked broccolini on it or very thinly sliced Meyer lemons.

Bon appetit everyone and if you are considering a pizza oven, this has my highest recommendation.
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Probably used to 20 times so far, best thing since sliced bread
by SZ (5 out of 5 stars)
May 5, 2014

Ok, so these negative reviews are totally unwarranted. If you dont follow the directions, its not going to work. Two key things to get it right:
1) You HAVE to get it hot enough. A 4 or 5 burner outdoor grill does the trick. Anything else and it will take forever/wont work.
2) You HAVE to use cornmeal. If you dont, you will have a mess on your hands.

Yes, it takes about 30 mins to warm up, longer than the manufacturer says. Each pizza takes about 4 mins to cook. The first time I didnt use cornmeal and it I had to toss the pizza in the trash. Since then never did it without cornmeal and it turns out perfect. I bought this from Kickstarter and now its sold on Amazon, BBB, etc. Going to buy a second one just in case they stop selling it. I would highly recommend it.My pizzas have never turned out better as they have with the bakerstone.

Pros:
1) Looks gorgeous
2) Cooks quickly and evenly
3) Good weight
4) Nice and big on the inside as well as on the outside
5) Assembly was quick
6) Looks in water / air into crust. Moist and crunchy crust. Easily the best pizzas you will ever make.

Cons:
1) Takes too long to get hot
2) Heat dissipates quickly
3) Tough to clean on the inside (build up of cornmeal, dropped toppings, etc.)

Ill try to post some pictures.

Updated as of: 09/05/2014

I have now used this grill over 50 times. Its gets better and easier every time I use it. So far this summer I have gone through 3 tanks of gas because of the regular use of the pizza oven. I used to clean and take the oven inside after every use. Now I just leave it outside (covered). It has held up remarkably well. No rust at all, the stones seem to be holding up well, no cracking or breaking that i can see. The pain on the sides of the oven has bubbled a but, but not sure if thats due to the quality of the paint or of the oil flames that flare up on the grill and scorch the paint. Its handled the abuse and damage I dish i pretty well. Still havent gotten a second one, but I definitely will...I would highly recommend this product. I love pizza and making pizza dough and fresh pizza is a blast. Good pizza dough consistency is a science not an art. Mix the ingredients in the proper order at the right time. Using this oven I have done parties for over 50 ppl and it turns out 12-14 pizzas in less than an hour. The keys still remain the same. You must be patient in getting the grill hot (I have an old, low BTU grill from target and it takes about 40 mins to heat). On a hot sunny day with no wind, it takes about 25/30 mins to heat up. And you have to be liberal in the use of your cornmeal. Make sure you use a nice wood pizza peel to get the pizza in the oven and a nice metal one to move it around and take it out. If you let the pizza sit too long on the peel, the cornmeal goes inside the dough and its tough to slide off. So have fun but be quick about it. Good luck! Ill post another update in a few more months.

Update: 07/04/216

Decided to do another update because of a question that was asked. Its now coming up on 2+ years. Still works great. Still LOVE making pizza in it. No regrets.
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Well I'm impressed, and I didn't expect to be.
by Rowie (5 out of 5 stars)
June 2, 2018

With a lot of positive reviews I decided this might be a good way to make great pizza simply by using my 4 burner Weber gas grill. I've bec Me skeptical over the years but hey - why not give it a shot.

The product took about a week or two to arrive, and it was very well packaged. I got to assembling it, and I must say I was pleasantly surprised at the decent build quality of the unit. Everything fitted where it should with reasonable tolerances, and the finish on the product was also excellent.

I followed this directions to make some dough first. It's a fairly typical good quality dough recipe, which translates to "it's very good, but it's complicated, messy and it takes a while". It also makes a lot of dough - I'd say enough for 8 pizzas or more. In the end i'll make it again but just know that good pizza Doug does take time and effort.

I also followed the directions for the tomato sauce, and that was super simple and is actually excellent (tastes just like the tomato sauces in Italy).

And so today I made two margarita pizzas with the dough and the tomato sauce, some good quality olive oil (make sure you know that it's real because it's worth it), some vegan mozzarella cheese (vegans here) and some fresh basil.

On various reviews here on Amazon and also on some blogs, many commented how their pizzas burned, with the advice being to get the oven really hot (30 mins) and then keep rotating the pizza. So I was super careful. And color me impressed. I did make the first pizza a little large, like 13 inches or so, and this did make it difficult to load and rotate. However the pizza cooked top and bottom quite evenly as long as i kept rotating it about every 45 seconds or so for 3-4 minutes. This first pizza was delicious - great crispy crust, cooked on top, lovely textures and overall it was real pizza oven quality.

I then created another one, this time about 11 inches across, and got to cooking it. Because of the slightly smaller size, it loaded easily and was much easier to rotate inside. Also, this time i went a bit slower, and so cooking for a bit longer (maybe 5 minutes this time) but still rotating every 45-60 seconds. This was even better and very much reminded me of the great pizza flavors I've experienced in Italy. You can see the heat radiating from the top, which cooks the pizza to perfection.

So I'm very impressed - this works as advertised and delivers outstanding pizza for the fraction of the cost of building your own outdoor pizza oven. I'll be using this every weekend for sure, especislly with guests. I am going to try some store bought pizza dough just to see what happens, but it's definietly 5 stars from me.
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LOVE It - Turn Pizza Night Into Family Night
by JMan (5 out of 5 stars)
July 21, 2016

Our family absolutely loves the BakerStone and the pizzas it makes. I received this as a father's day gift and we have used it every week since, even multiple times in a week. I see a lot of reviews here commenting on the heat up time being long, 25 - 30 minutes or more, but I have not had the same experience. The trick is, assuming your grill is large enough, to close the lid as much as possible. The BakerStone manual says to leave the grill lid open, but I'm not sure why you would want to just let all of the heat escape. I have a 5 burner grill, but only use 4 burners (with heat plates) to get the BakerStone up to pizza cooking temperature in about 10 minutes. Once the BakerStone is up to temperature, I even turn all of the burners to low. Even though my grill is quite large, I still cannot close the lid completely, but about 3/4's of the way, which seems be enough to keep the heat in and the warm-up time much, much shorter. Even though the grill lid is 3/4 closed, I still have access to put the pizza in, rotate, and remove without any problems or messes. As others have mentioned, pizza cook time is very fast, 4 - 5 minutes fast. At a recent pool party, I was able to cook enough for a group of 10 in a very short period of time with many stating it's the best pizza they've ever eaten. We've turned pizza night into a fun event for our young children by allowing them to select toppings and prepare the pizzas for cooking with a little help from Mom and Dad. The kids like to watch the pizzas cook and from these picky eaters, I have never received a complaint.

PROS:
- Easy to assemble and very sturdy
- Heats to cooking temperature quickly (see comments about closing or partially closing grill lid)
- Cooks pizza in 4-5 minutes
- You have to stay on top of it, but pizza is cooked consistently throughout and crust is always perfectly crispy

CONS:
- Honestly can't really think of one, I love this product.
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Works As Promised -- Just Follow the Directions
by Pacific Northwesterner (5 out of 5 stars)
May 4, 2019

It promises pizzeria-quality pizza in 2-4 minutes and it delivers. Bought some 00 flour from Naples for the dough and made a couple of pizza margheritas for its inagural run. Worked great on my 4-burner Webber natural gas grill. I removed the flavorizers bars over the burners as recommended and let it heat up for an hour (though the temperature gauge indicated it was hot enough after 20 minutes). The pizzas were done in 3 minutes. Use semolina flour on your wooden pizza peel to ensure easy release. Use an aluminum pizza peel to turn and remove the pizza, and to push the the spent semolina flour off the back of the stone. I highly recommend this to anyone interested in turning their grill into an outdoor pizza oven.
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Really great. Perfect pizza
by Scotthpdx (5 out of 5 stars)
September 21, 2017

Really great. Perfect pizza. Make sure you get the metal spatula. Make the pizza on the spatula and then put your pizza in the oven with it too. Once the pizza starts cooking it will separate from the spatula and you can pull it out and turn the pizza round and round.
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Love this oven
by Cat Lover (5 out of 5 stars)
September 3, 2019

I live in the southwest and hate heating up the house to make pizza. Now I don't have to! I put this on the grill and let it heat on an uncovered grill for about 30 minutes. I have a gas grill with 4 burners. Measure your grill first to make sure the oven will fit in it. You do need to make sure the pizza is made on something that will fit into the oven and there is corn meal on that thing. Makes it easier to slide it in. You have to stand there and keep turning the pizza every 90 seconds or so otherwise the back will get burnt. I use a metal pizza peel and something else metal to turn it. It cooks quickly and tastes great. It does take a while to cool down, obviously. I keep it in it's cover outside on the counter. Remember to "sweep" it out before putting it on the grill to get any leftover corn meal out.
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Awesome! We have a three burner Weber Silver BBQ
by Wendy Timmons (5 out of 5 stars)
September 14, 2017

Awesome! We have a three burner Weber Silver BBQ, I put it on top of the grills without removing the flavor bars on HHH, depending on the outside temp it gets hot in 20 minutes, a good pizza dough recipe essential, we also bought the cuisinart CPS-022 Pizza Spinners and CPP-413 Pizza Peel for removing, and a wood Pizza Peel for putting the pizza in the oven (trick is lots of corn meal and use opposing side of each time to let it dry out) a CCB-399 Stone Brush comes in very handy! We just bought the whole set again for a gift, under $200. We love it!
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Best method ever!
by Baron (5 out of 5 stars)
July 15, 2017

Short of building a masonry kiln this is the best, bar none, way to cook pizza. I have tried oven baked on a stone, broiled on a stone, grilled on a stone yet if you want crisp, crunchy , fully cooked delightful pizza this is the closest thing to kiln fired pizza yet invented.

Nothing I have every tried mimics a wood fired pizza oven as well as this.

evenly cooked over and under on a grille ....fantastic !!!

My friends agree.
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Have a pizza party!!!!
by Cora (5 out of 5 stars)
June 30, 2019

I can't say enough good things about it. Last night we had 15 people over and made 10 pizza. Tht Grill Steel 13.75"

by BakerStone was a champ. My very Italian neighbor was the chef and he loved it. He has a Uni pizza oven and he said he enjoyed this one just as much and the fact that it cooked a pizza in about 8 minutes versus Uni in less than 4....it gave him time to craft another pizza in between. He also taught us the secret of less toppings is more. We had a wonderful night!

We bought our pizza crusts and toppings at Trader Joe's. It all made for a simple and fun party!!!

Looking forward to using the Grill Steel 13.75" by BakerStone for baking and roasting salmon!!!

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