Vevor 16" Propane Pizza Oven Review - This is one HOT oven!

[@TheFoodExperience]

Purchase from: s.vevor.com/bfQ1HC

[@tarikfavero79]

Great review, thank you for sharing. I am looking for a pizza oven and this definitely become a good option and also cheaper compared to roccbox.

[@TheFoodExperience]

Thank you very much! It really does work well.

[@loup207]

Thank you. My bro an law bought one and left it with us to try. I'm ready to make a pie.

[@loup207]

Yeah, its going to take a bit to perfect cooking raw dough in this oven.

[@TheFoodExperience]

@loup207 Make sure right before you put the dough in that you turn the temperature down all the way. Otherwise it will cause the dough to catch on fire. Also make sure to turn the dough every 15 seconds or so. Works really well once you get the hang of it.

[@loup207]

​@@TheFoodExperience. Thank you. I didn't turn it all the way down.

[@johnhowaniec5979]

Slide it off your pizza screen once the crust is set? To brown the bottom

[@TheFoodExperience]

I tried that once but It did not work out so well. A better method was to get my pit boss to 500° and leave it on the pizza screen. That worked out pretty well. But ultimately I just need to get a larger pizza peel to eliminate using the screen for large pizzas.

[@johnhowaniec5979]

@TheFoodExperience yep!

[@darwinalfredolazovalladare442]

Hello! Looks a great pizza oven and also good technique. I just have a question: Is there a heat recovery period between pizzas in the oven?

[@TheFoodExperience]

​@@darwinalfredolazovalladare442 Thank you very much! That is a great question. I'm not sure about taking a pizza out of the oven and immediately putting a new pizza in. I can say that I made three pizzas back to back. After I removed and sliced the first and second pizza I opened the next dough ball and stretched and prepared the next one. So there was probably a 5 or 6 minute delay before I launched the next pizza. If there was any temperature loss it was ready by the time I launched each pizza. Hope that makes sense. Oh yeah and as I was building each next pizza I turned the heat back up to high and rotated the stone before inserting the next pizza. Of course when I inserted the pizzas I turned the heat down to low.

[@claudiorobertoisrael]

Excelent AND complete explanation. Can i make a question: do you think Is dangerous to use it in apartment with gas propoane?

[@TheFoodExperience]

Thank you very much! I would not recommend using any propane devices indoors. It may work okay provided you have very adequate ventilation. But it's really not something that I could recommend.

[@claudiorobertoisrael]

@@TheFoodExperience bit ig i have indoor a placer with very good ventilation, can i use it. I want very mucho to use it.

[@TheFoodExperience]

@claudiorobertoisrael as long as the ventilation is very good you should be okay but again I cannot recommend it. As a general recommendation propane devices should not be used indoors. That has to be my official answer for legal purposes.

[@claudiorobertoisrael]

@@TheFoodExperience thanks very much for your answer. Regards

[@rbiv5]

You did great, Andy. Keep launching pizzas!

[@TheFoodExperience]

Thank you very much! Definitely will do and looking forward to buying a larger pizza peel.

[@alejandrafonsecasuarez4634]

Hello, when you put the pizza in, do you lower the heat? I have an oven like that and it burns the edge or leaves it raw underneath.

[@TheFoodExperience]

Yes, you definitely lower the heat just before launching the pizza into the oven. It's also important to preheat for at least 15 minutes, even longer if you want a bottom that's more done. I also rotate the stone every 5 minutes while it's heating up so that the stone heats up properly.

[@Mankitchenrecipes]

I definitely need one of those! Those pizzas looked amazing, Andy!!!😋😋😋

[@TheFoodExperience]

Thank you so much Kevin! There's just something that has to be said about the texture of the dough. Just so soft but yet such a little crispiness on the outside. You should totally grab one of these!

[@RamblersDiner]

Pretty nifty oven, Andy. Too bad it isn’t NG convertible. My BIL is looking for something like this, at a more reasonable price than the Blackstone or the Halo Versa, but NG instead of LPG.

[@TheFoodExperience]

Thank you very much, I'm totally digging it!

[@danb2837]

That cooks crazy fast!

[@TheFoodExperience]

Most definitely!

[@mn4a15]

I wonder if you can modify the oven to take a regular 16 x 16 pizza stone and not have it move

[@TheFoodExperience]

I'm not exactly sure why you would not want it to move. Besides if you don't want it to move you certainly don't need to use the hand crank on the right side of the pizza oven. It's not going to move unless you turn the crank.

[@mn4a15]

@@TheFoodExperience no yeah I understand what you’re coming from. I’m just so used to a stationary stone and turning the pizza with a peel. It’s just a personal preference. I can’t find a cheap gas oven. That’s why I want to put a stationary stone.

[@bigkahuna2010]

Cup & char baby!!!!

[@4snday]

Can we have the recipe for your pizza dough?

[@TheFoodExperience]

I'm sure there are better recipes out there. Mine was very simple. Used Caputo Pizzeria flour in the blue bag. 500 grams flour, 300 grams water, 10 grams salt, 3 grams instant dried yeast. This is a 60% hydration recipe. After making the dough I let it rest covered at room temp for 2 hours. After that I split the dough into 3 dough balls and placed into separate covered containers. Let the dough ferment in the refrigerator for 2 days. Removed from the refrigerator and let rest at room temp for around 5 hours. Hope that helps.

[@4snday]

@@TheFoodExperience thanks a million for that. We will try it hopefully this weekend. I don’t have this oven yet, but looking at different options for now, and this is one on the list. I will try your dough recipe in our oven. Fingers crossed. Cheers again from Sydney Australia.

[@TheFoodExperience]

@@4snday You are very welcome! I hope you get a pizza oven that works well for you. I really love this device. Enjoy!

[@wani-r]

yum

[@TheFoodExperience]

Very much! I love making pizzas.