Camp Chef Italia Artisan Pizza Oven Review - Cooks Like a Real Pizzeria Commercial Oven!

[@rshots1530]

Great Review! I've owned this oven now for four years. Its treated me well, and its been so much fun learning about pizza. The oven is of good build, the igniter crapped out after about a two years, no big deal. Its good that you can remove the stone and clean it, or just flip it over. When the door is removed it will loose heat fast, it gets to maybe 750 f on a good day. The bottom will burn easily, watch your flour, and the bottom, slip the metal peel under it, while the top cooks. Knowing what I know now, I would go with the Roccbox.

[@NEPAPizzaReview]

Love my roccbox too! I now have 3 of them!

[@roadrunner123]

Great job! I like the different examples and not just the round pizza! I just ordered my oven.

[@einfussganger]

Nice review. Because this oven heats the stone from the underside, it is easy to burn your pizza bottom before the top is done. This is the opposite of what happens with a traditional pizza oven or those that try to replicate them (Ooni, Roccbox, etc). Those ovens need to get much hotter because once you launch the pie, the stone starts to lose heat, while the Camp Chef Italia keeps pumping heat into the stone. Both approaches can make great pizzas, but you have to have to use the right technique.

[@mylesfrazier9073]

Great video Jim. I have this exact oven and it is great! Keep up the good work.

[@NEPAPizzaReview]

Thanks Myles! What had been your favorite style of Pizza to make in it??

[@mylesfrazier9073]

NEPA PizzaReview I usually make a Neapolitan margarita pizza. However, I have made some good “Detroit” style pizzas as well.

[@NEPAPizzaReview]

@@mylesfrazier9073 what temp u cook neopolitan at?

[@mylesfrazier9073]

NEPA PizzaReview High as possible (700). Just have to be cautious with the bottom.

[@YAOG]

Dude. I'm sold. And I'll be sure to use your link when I buy it. Those pizzas look great. Now, is it easy to control the temperature? Is it just as simple as reducing the gas flow/flame? I saw you cooked meatballs and other things in there. Thanks.

[@NEPAPizzaReview]

Hey thanks for watching! I really appreciate it! The temperature control is literally the same thing as a stove or grill. You monitor the temp with the attached Thermometer which generally runs extremely consistently with brick temperature as measured by my infrared thermometer. Temp generally stays steady where you set it with the only variable being door open/closed or if there's been a pizza inserted. Yes, meatballs, bacon, chicken, sausage, ribs, calzone, Stromboli I've done in it so far and they all cooked faster and came out nicer than my home oven.

[@rshutterbug47]

Thanks for the review. I followed your link but the price is 399. Where did you find it for 250.

[@NEPAPizzaReview]

Pandemic drove up demand and prices, unfortunately

[@stephenlalonde1116]

I’ve got this love it !!!!

[@NEPAPizzaReview]

It's the best value and most versatile oven on the market!

[@brucevodka]

Thank you!!!

[@jc96er06]

Am I able to put this pizza oven on a regular folding camping table?

[@NEPAPizzaReview]

Yes, there doesn't seem to be any heat directed downward. I've used a plastic folding table without issue

[@jc96er06]

@@NEPAPizzaReview great. Thank you for a quick response

[@GypsyCurls]

I bought this back in 2018 and took it camping. It was great but it really does have a learning curve to it. We ruined a few pizzas because we didn't realize the pizzas needed a certain things to happen to be successfully and that it would cook so fast. We also had a hard time using the pizza peel getting it in and off the peel correctly. But once we got the hang of it...it was great! ETA: I actually bought this in 2016. I can't believe it is actually going on 5 years now. It is currently in my garage. I am pulling it out NOW thanks to you. You got me interested again and it is really this easy to do. And you're eating fast too. I love Mod Pizza and I can do the same thing at home.

[@NEPAPizzaReview]

Thanks for sharing your experience! Getting the pizza off the peel is one of the biggest challenges in pizzamaking...glad u got the hang of it!

[@mrvanxkst]

Thanks for participation in the discussion with valuable suggestion.?

[@phishtacosfishingandstuff2677]

I could not find this oven for less than $400 on your link or anywhere else.

[@chadduffey375]

Hey, great video! We have had ours since last Christmas. I have been having issues with burning the bottom, but the top is not done enough. This has been at even 550 with dough from our local NY style pizza shop. Should I be cooking at the higher 700 temp? Maybe this making me have to leave the pizzas in the oven for a longer time at the 550.

[@NEPAPizzaReview]

How long are you preheating the oven for before the first pizza? In like to do at least 30 minutes, then turn down the flame to medium heat. Also, measuring the surface temp of the stone is important because it's frequently very different than what the temp gage reads on top. A handy tool is a screen to use for the first pizza. This will eliminate the bottom burning.

[@chadduffey375]

NEPA PizzaReview Thanks for the response. I will definitely pick up a screen. I just picked up an infrared thermometer to check the stone temp. I will try preheating the oven a bit longer as you suggest. Could the dough also be the issue?

[@NEPAPizzaReview]

@@chadduffey375 the screens are an easy way to have less stress baking pizzas. It's sort of like the first pancake in the pan, lol the first one is a challenge, many times because the pan isn't the right temperature. I'm going to assume the dough is not an issue here. It really seems like a brick temperature issue. The first one in is always the hardest because it's usually too hot or too cold depending on preheat time and flame setting. If you use a screen on the first pizza and move it onto the brick to finish baking, you'll have more succsss. Also, the cooler dough will cool down the stone a bit and make the next pizza easier to cook directly on the stone. Over time, you'll also learn to dial in the flame as you bake in it. It's not all that complex, but let's just say one general approach i take is preheat on high, then turn to medium a few minutes before i bake the first pizza.

[@ralphrusso9085]

You said camp chef oven was about 250 ? It’s actually over 400 on Amazon

[@NEPAPizzaReview]

Yeah... pandemic pricing now unfortunately

[@beanybabi22]

How does this compare to the Ooni ovens?

[@ladyfran1960]

I have their Camp Chef pizza oven that fits on the sidekick.

[@NEPAPizzaReview]

How do you like it??

[@ladyfran1960]

@@NEPAPizzaReview -breaking it in this weekend!

[@billwesolowski2609]

Great video! I would buy it in an instant if it were just a bit deeper, at least a 14" pizza would be nice. In my house we would need so many 12" pizzas to get everyone fed and eating at the same time.

[@NEPAPizzaReview]

Definitely a common comment on this. At the price point it's really made to be a portable oven. If they come out with a larger one, i know they'd sell a ton!

[@Gstonesheat]

Nice vid. Thanks for the solid review 🤙.

[@NEPAPizzaReview]

Thanks for checking it out!

[@billokonski1448]

Great job Pizzaman! I really like it!! I'd buy one in a second if they made one that would fit a 16" pie..

[@NEPAPizzaReview]

Thanks buddy! Wish I did better with the lighting on this one.

[@GadjetGriller]

Wow price has doubled in 9 months?? Wow wish I had seen this in Nov lol.

[@NEPAPizzaReview]

Pandemic has given rise to huge demand for at home pizza making

[@albosecutitytec350]

@@NEPAPizzaReview BS

[@dwanehudson6904]

Jim I liked you video but thought the bottom of the pizzas were alittle over cooked for me! What can you do to not over cook the crust?

[@NEPAPizzaReview]

Excellent question! So i prefer them nice and dark so i launch a pizza around 600 degrees or so. You can cook at a lower temp, or simply turn the heat down slightly prior to launch and return to the preferred setting after launch. An easier method would be to transfer to a screen after the bottom reaches your desired color and continue cooking until the top is satisfactory. Ive used all of these methods to varying degrees depending on what my guests like.

[@jfsjr67]

im fascinated with the old forge pizza! any special pan?/sauce/ cheese? it looked exactly like the pizza ive wanted to make in my camp chef oven! best and most informative video ive seen yet! thx for sharing,,,,jack in NEPA

[@NEPAPizzaReview]

Thanks for checking out the video! I've got many thoughts. If you shoot me an email at [e-mail] or message me on Facebook I'll share all the info as soon as I get a chance! Lots of holiday prep going on today lol

[@mvlouman]

have you used it indoors at all?

[@NEPAPizzaReview]

I'm not going to recommend it to anyone out of safety concerns but I did try it inside.

[@mvlouman]

@@NEPAPizzaReview thank you. Does it get hot much underneath it? wondering if I could use it on one of those plastic folding tables.

[@NEPAPizzaReview]

@@mvlouman that's exactly what i use them on in the back yard. No issues at all!

[@yolosolonorthwest6282]

Where can you get spare parts for that oven such as pizza stone or a new propane regulator?

[@MrRmiller84]

Great review!

[@NEPAPizzaReview]

Thank you!

[@eagon06]

Reading some comments, you prefer to preheat on high for 30 min then turn down to medium 5 min or so before launching? Still looking at around 4 min cook time? I may grab a screen just to throw under after the bottom reaches desired color.

[@NEPAPizzaReview]

That's a typical approach I like to use. Screens make everything exponentially easier. You don't have to monitor the stone temp or flame as much.

[@eagon06]

@@NEPAPizzaReview is there a specific temp you like to shoot for?

[@akkarajuanandsarma]

Can we order the oven to India from amazon

[@thedestroyer3879]

Can it fit a 15 in circular pizza

[@NEPAPizzaReview]

Sorry for the delay, 13" is max, more comfortably 12"

[@thedestroyer3879]

@@NEPAPizzaReview thanks i actually received mine 1 week ago and it can cook a 14 inch and maybe a 15 inch becuse the metal part also heatup pretty quick and can be used as a cooking surface as well one just needs to make sure to flipp it at least once.this worked for me in my case.

[@mohammadshahrahimi1986]

Thanks for tutoring…

[@anthonychihuahua]

Looking at a NIB one from Craigslist for $150. Seems like a good deal to me 👨‍🍳🍕

[@NEPAPizzaReview]

I would recommend it. If you buy, there's a minor issue with regulator sometimes. Just turn your propane tank valve on very slowly. No issue

[@anthonychihuahua]

@@NEPAPizzaReview Thanks for the tip. Came to scour KZbinfor info about this oven. For $150 for a brand new "portable" propane fueled pizza oven, I think it's a winner! Think I'll go get it today. Thanks NEPAPizzaReview 👨‍🍳🍕🍕

[@NEPAPizzaReview]

@anthonychihuahua it's probably the most underrated and underappreciated pizza oven on the market. Flame is beneath the stone so much easier to get a consistent crispy bottom. Fits a full 11x17 pan in there. You can cook anything in it

[@DJ4576]

$411 on Amazon?

[@TicklerDude]

The new Ooni Koda 16 is already sold out....can't even make a pre-order!!!

[@KH-tl3iw]

This was very informative. My stove oven just doesn’t do the trick. Thanks so much for your knowledge

[@NEPAPizzaReview]

Thank you for the feedback!

[@shanefus64]

Can you reach the same oven temperatures with the little bottle as the 20 lb?

[@duramaxextreme1894]

where did you buy it for under 400 dollars

[@NEPAPizzaReview]

Amazon. Unfortunately the price went crazy in the last 2 weeks. Before that it was $235 for the last year.

[@michaelhandler1061]

Great video...where can I get the pans you use for the Sicilian pizza and the old forge pizza pan?

[@NEPAPizzaReview]

Thank you! I actually just published my list of recommended pizza tools and there is a section with links to the pans i use www.nepapizzareview.com/2020/11/10-best-gifts-to-give-at-home-pizza.html?m=0

[@mariap7572]

How long does a 5gal tank last vs. the 20?

[@NEPAPizzaReview]

It all depends on how high heat you're cooking at. Very roughly, maybe 1-3 hours on the 5 lb. And 6 to 10 on a 20 lb. I've not done specific tests, but that'll give you an idea

[@shanefus64]

@@NEPAPizzaReview Can you reach the same oven temperatures with the little bottle as the 20 lb?

[@excelsciors]

Sucks you can only make a 13" wide pizza. I prefer a 16" pizza at least. But aside from that, it seems ok.

[@NEPAPizzaReview]

Definitely a limitation of you want to make a larger pizza

[@GypsyCurls]

I paid $299 plus tax...almost 5 years ago. I thought the price point was good for what I received.

[@americantruckeringermany8394]

damn wow, those look like really good nyc pizza!

[@NEPAPizzaReview]

The oven bakes just like a nyc pizza oven!

[@michaelwittman1935]

What kind of sauce and cheese do you recommend? Dough?

[@NEPAPizzaReview]

For a NY style i prefer grande mozzarella and stanislaus tomatoes. Stanislaus tomato magic is so versatile if u can get access to it. Supermarket sauce, if you go to my channel videos and see that i did a taste test of 10 different tomatoes for sauce. Dough, i like caputo and le 5 stagioni 00 for a high end crust, but King Arthur high protein bread flour in thr grocery store works great too. Hit me with more specifics of what you want to accompmish and your level of experience and i can be more specific. Easiest to PM me on my NEPApizzareview facebook and instagram pages. I see the notifications faster

[@Studiovette]

Damn, watching this in July and it’s $400!

[@siobhanevans9373]

Inflation...has driven up prices. Still sounds worth it...

[@NEPAPizzaReview]

It has. It was at 399 for a while. I think they dropped it to 299 recently

[@kbgiftsonline]

great vid! now 400$

[@SunDaTian]

Wow 400 now...

[@NEPAPizzaReview]

Yeah supply and demand are out of balance in the portable pizza oven market with everyone at home.

[@lisaallen9609]

600 now on their website 😳

[@davidclarke427]

It’s $500 not under $250

[@NEPAPizzaReview]

It's been 235 for a year or so. Pandemic is leading to crazy prices on Amazon.

[@devin_the_dude_3]

Dam it. $411 now

[@NEPAPizzaReview]

Yeah the pandemic has driven up the price across the board

[@daves9164]

Google shopping has the Ooni Koda on sale for $268. Much better oven.

[@NEPAPizzaReview]

Have you used them both?

[@shanefus64]

WRONG! Its 100 dollars more than the camp chef. Just checked.

[@excelsciors]

I like 16" pies. So I guess this isn't for me.

[@NEPAPizzaReview]

You are correct.

[@Jordanfiend361]

Now they’re $400 which is a little overpriced IMO def not affordable

[@NEPAPizzaReview]

Have you used one? Compared to other ovens on the market?

[@richardjuarez4673]

your oven to hot. you burned the bottom part of the pizza.

[@robb9382]

Burnt

[@PimpmyRC]

Mama mia