Is The Solo Stove Pizza Oven Worth It? | Solo Stove Pi Review

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Featured in this Video
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Outdoor Cooking Appliances
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► Pellet Grill: bit.ly/3DBauiM
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► XL Kamado: bit.ly/457fUha
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Accessories
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Fire Starters
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Thermometers
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Outdoor Living Products
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Consumable Items
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Knives
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► Brisket Knife: bit.ly/3rTjSvy
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0:00
0:24 Specifications
0:42 What's in the Box
0:59 What's it made of
1:21 What size pizzas can the Pi make
2:01 Using wood as fuel
3:12 Pizzas Cooked with Wood
4:00 Using Gas as fuel
5:14 Pizzas Cooked with Gas
5:45 External temperature while cooking
6:14 Size of Pi compared to Ooni and Solo Stove Bonfire
7:24 Solo Stove Starter and Essential Bundles
8:14 Where you can place this oven
8:41 How to clean the Solo Stove Pi
9:27 Where to buy the Solo Stove Pi

[@youtubemouthwash]

This guy knows how to do reviews that keeps the person watching the video engaged. No lame BS pre-talk, or wasting time with useless babble, just straight forward facts about the product. His verbal ads are at the end which is refreshing. Thank you so much for a great video.

[@billwyko2392]

I've got one now, bought it in one of the package deals. I've never made home made pizza before so there was a short learning curve. But I now find I can make amazing pizzas in just a few minutes. I'm having fun making my own dough or I just use a pizza dough I het from Trader joes for a buck and a half. This is so much fun and II love my Solo Pie. The construction on this oven is top notch.

[@heathercoleman-cox8390]

How are you able to slide the pizza off the peel? I tried flour on the peel and the pie stone. I cant get it to slide off and my toppings feel off and burnt up ruining my pie plate. Thanks

[@gekwish]

@@heathercoleman-cox8390 When stretching, drop the dough ball in a excess of semolina flour (both sides) press a bit and remove the excess and stretch on your worktable. The semolina will enable you to slide the pizza on and off easily. Cheers!

[@waceyestes3865]

Best review I’ve ever watched on any product. Thank you!

[@artpimentel5244]

My GE microwave from 2005 finally crapped out. At first kzbin.infoUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!

[@gmatthewpaul]

I received a solo stove gas pizza oven for Christmas with the kit! We have used multiple times and it is Awsome! My wife whom purchased for me thought it was corny but now begs me to cook on it! Only issue is I didn’t have the right table setup so I have it on a makeshift block plastic tabletop. I’m anxious to try more than pizza on the Grill.

[@TJ-tb3xm]

It would have been nice to get your thoughts on how this compares to the other pizza ovens you own.

[@TheBarbecueLab]

That's in the pipeline TJ. So much to compare, it's a whole other video.

[@TJ-tb3xm]

@@TheBarbecueLab Thanks!

[@elizabethfife2628]

What a great video! I'd already bought my Pi oven or would gladly have followed your link. Made my first pizza last night and was blown away! So easy and crazy tasty! A base of pesto, proscuitto, arugula, mozzarella and a drizzle of Nonna's Cabernet Merlot Reduced Balsamic Glaze! with some fresh basil of course! We kept laughing at how astounded we were! We'd be oooing and aaahing if we were in a restaurant and WE MADE IT! Thanks again for your video! Have subscribed to your group! look forward to learning more from you!

[@TheBarbecueLab]

Thank you Elizabeth! I love a pesto base for pizza, and now i'm going to have to go looking for a good balsamic glaze to make that one for Melissa. She's a sucker for proscuitto and balsamic for sure.

[@surfingonmars8979]

Once again, a terrific review. This guy should have a million subs!

[@bodhi974]

I just came across this and I like solo stove stuff. I have a small backpacker stove and will at some point have a fire pit. I love the idea of the pizza oven but am on the fence about it. If you could easily do 14” pizzas then no brainer. I will wait and see, may get on one day. Nice review.

[@lemagreengreen]

Looks very well made, a slightly bigger model that could cook a 14-16" pizza would be great.

[@TheBarbecueLab]

I wouldn't be surprised to see something like that in the 2023 releases based on the Yukon size.

[@paularaiza511]

Man you sure know how to do a review. Very informative with everything. Kept me watching! Appreciate it.

[@jessezepeda3990]

Great review! A important question did you have to adjust the flame for cooking or did you leave it on high the whole time. That would be useful info to know. Thanks

[@TheBarbecueLab]

During Neapolitan pizzas, I didn't adjust the flame most of the time. I just ran it on high and watched for when it needed turned. For other meats in pans and different styles of pizza, I would always turn it down or work the dial for the cook.

[@matthewwysocki5019]

Thanks! I’ll be trying this out soon

[@richardmartin4608]

Very good, concise, review. Thank you .

[@TheBarbecueLab]

Glad it was helpful and Happy Holidays!

[@curtisdrakesr4900]

I love pizza. But I still haven't quite got into this segment yet. I love grilling, smoking, and bbqing but still cannot wrap my hands around all the work that would go into making a pizza. I guess it would be easier if I was entertaining and was gonna cook multiples. Grabbing a home run inn and throwing it in the oven is so much easier.

[@TheBarbecueLab]

I hear you Curtis. For me, outdoor pizza ovens are all about gathering people around and making an event of it. We usually fire up a pizza oven if 1-2 more families will join us, and then have them bring toppings to share. Everyone who wants to get trained on how to use it participates, and it’s a fun evening. That’s what makes them special for me.

[@normanhart]

This is the best review I’ve seen

[@michaelmcdonald277]

Great review, thank you!

[@rickynyc2603]

Man this would be Dope for a tailgate

[@BlaineGunn]

Thank you 🙏🏾

[@mannjaye]

Use cornmeal to help it slide

[@Ram-re5em]

Headed to the pizza restaurant now forget this thing

[@markusthedrummer8143]

Outstanding review. Thank you very much. I think I’ll save my money and skip on this tiny low heat pizza oven. I saw the enticing commercial and immediately checked out reviews and yours was the first video I watched. Seems like a pizza gadget and not a pizza oven. Thank you for the outstanding review

[@elizabethfife2628]

So you know, I just got my Solo Pi and it is no gadget! I was absolutely blown away with the pizza we made. I've tried making my own in the oven and it was always "good" but this oven took things to an amazing level! The only problem will be to not want to have pizza every day! Whatever you decide to do, enjoy this wonderful life!

[@schmegles]

Bravo. The best review I have ever watched. Thank you.

[@DaltonP2156]

Can you also add charcoal in the back

[@a-1932]

The only solution for prices is Chinese factories

[@mikeforrest7933]

The title question was not answered. Otherwise a great introduction review, still don't know if it is worth it.

[@jamesb0317]

Great Video! What kind of torch did you use to start the fire? Thanks

[@TheBarbecueLab]

I like this torch to light the Pi. You can find it on Amazon - amzn.to/3VNIqj6

[@stephaniekidoodles7655]

Do they have a gas attachment for 1 lb bottles?

[@MichelLinschoten]

I wanted one , but for gas and wood it's well over 600 bucks ... I'll stick with my ninja lol

[@LeonardCooperman]

Good review thank you.

[@spiritsofthedistilledkind3633]

Solostove should make one that rest on top of their bonfire pit.

[@TheBarbecueLab]

I wonder if they tried that in their testing? Interesting idea.

[@alireid5874]

Just launched one!

[@MG-yf4kq]

I originally thought that was how it functioned until I watched this video

[@d_manoil1647]

Ìm always thinking i need wood for flavor but sounds like its not worth it ?

[@valicourt]

In my humble opinion it’s def worth it. I’ve got an ooni. Wood gives that extra dimension to the taste I think

[@gghostrrider]

Can I use charcoal?

[@froggy9305]

Is there a natural gas hookup available?

[@jbr555s]

Right now Costco has the best priced with a bundle

[@adamdunn1629]

Are you going to do a review on the new contender, the Halo Versa 16?

[@STREETFIGHTER50]

That’s pretty awesome!

[@heathercoleman-cox8390]

What kind of flour is he saying he used?

[@TheBarbecueLab]

I use 00 flour for the dough and Semolina Flour as my bench flour. I get the semolina here: amzn.to/3VpLntj

[@michelesignoretti4437]

Can l not put all the dough balls together in my proofing box, do they have to be individually?

[@TheBarbecueLab]

You can let the dough proof in a batch no problem, but you'll just want to make sure that the last 4 hours or so after it comes to room temperature that it's in dough balls or you'll have shaping problems in my experience. I'll batch proof sometimes when I need the fridge room and ball them up when I pull them out the day of.

[@bansheerider619]

I use my Traeger grill for pizza. Much much easier and more efficient.

[@chrisdudman2781]

Well Burns's Wood and fuel that's ok.!

[@talofaholbrook]

Keep up the good work

[@MrScubajsb]

How much gas does it use? Trying to figure out how quick it will drain a tank of propane

[@TheBarbecueLab]

I only had this pizza oven for a short time while testing, so I can't speak to the longevity of this exact unit. I can say though that I have larger gas ovens on site here from Alfa, like the Nano, and I'll go 2-3 months on a single propane tank before I need to change it.

[@MrScubajsb]

@@TheBarbecueLab ok that's not bad

[@MrScubajsb]

@@TheBarbecueLab would you recommend this? There are so many out there at this price point. It seems like they all obviously have the pros and cons. The gozney roccbox, ooni. What do you think?

[@TheBarbecueLab]

I haven't had any hands-on experience with Gozney, so I can't speak to their units. I have a Ooni Koda 16 and a Karu 16, and I had the Pi for a few weeks to test. So, naturally I have the most experience with the Ooni ovens since they're here on site. The Pi isn't really shooting for the same size as the 16 inch ovens from Ooni, it's pretty much going against the Karu 12, which I haven't tried. You might check out the head to head I shot on the Karu and Koda. Here's a link: kzbin.info/www/bejne/d6qzlGOrpc9qfZY and we just published a video a few hours ago of a review of the Alfa Nano, which is a little size up from these, and you can find that here: kzbin.info/www/bejne/i2bEgZZod6Z-n7M

[@MrScubajsb]

@@TheBarbecueLab thank you so much for the response! Anytime you want to buy something anymore. There's not just one or two choices. There are usually dozens so it takes a little bit of homework to get the best bang for your buck

[@ArizonaMMJ]

Did they omit what temp they were able to get it to???

[@nautidawg5203]

700 F

[@nicojones5785]

Bruh, you cooked 10 pizzas in one day….explains a lot.

[@TheBarbecueLab]

Yeah. The kids in my neighborhood loved them.

[@nicojones5785]

@@TheBarbecueLab You literally made a whole pizza for each of your kids and family…you said so in the video. Mix in a salad.

[@carlossilvajr5342]

How long to bake a pie?

[@TheBarbecueLab]

When you’re running the oven on high, it’s between 60-90 seconds to fully bake a Neapolitan pizza.

[@TicklerDude]

Ooni Koda 16.....nuff said

[@michaeltyler53]

Can you compare to the Gozney Dome. Other than price

[@TheBarbecueLab]

I haven't had an opportunity to get hands on with a Gozney Dome, so I can't speak to the differences on that model.

[@NSResponder]

Way too small. Cool idea, though.

[@TheBarbecueLab]

Maybe one day they’ll make a Yukon sized model.

[@LemonfaceBeatz]

You lost me at pineapple & ham pizza

[@LLPOF]

What a waste of design.

[@chrisdudman2781]

It's gas! Nehh no thanks