How to use the Aidpiza Outdoor Wood Fired Pizza Oven

[@Jagged_Ice]

Great instructions. Thanks for all the advice.

[@UncommonBazaar]

@@Jagged_Ice you are very welcome….

[@metrvg]

Excellent Video brother! It’s a great oven once you know all the tricks of its operation! But, the first time can be a little frustrating!

[@UncommonBazaar]

@@metrvg thanks. I still got some tweaking to do and more I want to try.

[@mikec5309]

I should have looked at yt first. Last night was a disaster. Thanks for the tips.

[@UncommonBazaar]

@@mikec5309 trust me, I’ve had plenty of disasters.

[@thenewlc]

Great video! I'm still dialing it in to get the crust I want w/out burning the top. Something I figured out for doing a lot of pizzas for a big group is to cook each pizza dough at about 500 degrees for 3 minutes on a pizza stone in my regular oven ahead of time. Then the group can do all of their toppings and I just throw the pizza in my Aidiza for a few minutes to finish it off.

[@UncommonBazaar]

@@thenewlc that’s a great idea. I’m still not brave enough to cook more than two even though everyone is itching to have a pizza party.

[@thenewlc]

@@UncommonBazaar I wasn't brave enough either- a buddy pressured me to do it for a group of our friends. Fortunately the boys all hung out w/ me and gave me ideas and extra hands.

[@mostrico]

Thank you so much for this video man, where did you get the pizza dish and the flat thing to put it in?

[@UncommonBazaar]

@@mostrico both from Amazon. Just search pizza screen and select your desired size. No need to go all out on that, I think I paid $5 for these. The giant spatula is a pizza peel. You can go wood or metal on that, again, no need to break the bank. I think the one I have is a cusinart.

[@bethpuzon6185]

Great video thank you !!!

[@UncommonBazaar]

You’re welcome!

[@jimmysantiago3291]

Just tried mine. I couldn't get the pellets lit, no matter what I tried. I think I'm gonna go try some briquettes to get a flame started and then add pellets after?

[@UncommonBazaar]

@@jimmysantiago3291 that’s what I want to try next because the pellets burn out so fast. I don’t know that I would do briquettes per-say, I have some lump charcoal and that’s what I’m gonna do.

[@jimmysantiago3291]

@UncommonBazaar I used the tumbleweed natural fire starter this time instead of the other one and it helped. Got some applewood wood briquettes and mixed that in with the pellets and it was perfect. Great flame. Kept switching the layers of briquettes and pellets to keep it going and it worked great. Pizza was awesome, literally just finished eating it haha. Good luck!

[@UncommonBazaar]

@@jimmysantiago3291 oh awesome. I’m glad to know it worked.

[@erictaylor1322]

Great video! Question: What's the deal with the chimney cap/lid? Do you leave it on to preheat and take it off to cook? Leave it off the whole time?

[@UncommonBazaar]

@@erictaylor1322 personally, I leave it off the whole time. I will only put it back on when I’m done cooking, I think it helps smother the fire when I’m done. It does, however, double as the pellet scoop.

[@erictaylor1322]

Thank you you! ​@@UncommonBazaar

[@priyankakanani9078]

Hi there. Just one thing - you need to use those wooden prongs to yank into in those wide holes to lift the oven door, instead of the screw driver which makes it drop. Great video overall thanks!

[@UncommonBazaar]

@@priyankakanani9078 the problem is when the oven gets as hot as it does the metal expands and it becomes very difficult to use to the wooden handles, if at all, so the screwdriver becomes necessary to pry the door off in conjunction with the wooden handles.

[@graphene1487]

Thank you for the warning and info. Gonna pass on this. Rather build a modular brick oven and disassemble when done.

[@CryptoNavigator-y5n]

Very fruystrated with this oven. I tis my first time but I will keep trying. The crust burns and the dough never cooks throouroughly. The dough I use is from the pizza shop down the street.

[@UncommonBazaar]

@@CryptoNavigator-y5n keep trying. I got frustrated with it too, took me about 6 months to get to this point. With these instructions I usually cook them for at least 10 minutes. If you use that dough make sure it’s as close to room temp as possible, it’s easier to stretch and cooks better.