Camp Chef Italia Artisan Pizza Oven

Nothing to add accept our kudos. All of the information you need is well provided by quite a few other reviewers so I won't need to add much. The one hint I want to stress is about size and toppings. DON'T over do it, CHILL. Even though I told my family on our first family pizza night they didn't listen and pretty much built replica's of what they were used to getting from our local pizzeria's. Those that did failed. The ingredients were so heavy that the dough couldn't possibly be cooked through when the toppings were ready. Those that kept their pies 8 to 10 inches and covered with moderate amounts of their favorite toppings were treated to a fast, flavorful and fun pizza making experience. The only problem is making enough dough as everyone wanted more. Oh and easily paid for 1/5th the cost of the oven with our first use. 4 more times and we're even that should be in about 1 month.UPDATE #1 The Oven's going strong. As mentioned by others it takes almost exactly 15 minutes from cold to 550/600. That's hotter and faster than our oven. The family has made the necessary adjustments and boy are they happy. Their happy, I'm happy. The other fun discovery is making dough and setting out ingredients and having everyone build & cook their own pizza's have permanently changed my view on family gatherings. It was soooooooo easy compared to the usual bbq with everyone's personal preferences, allergies etc. I also was able to find the specific cover built for the oven at bbqguys dot com Item #: 2885978Model #: PCPZ It's heavy duty and very form fitting and the price was way lower than I expected.

I decided on this oven after reading all the reviews on this and competing models.I liked the following:- cooking surface size- ability to use propane tanks or portable tanks- low priceI was concerned about:- durability of the control buttonThe oven comes mostly assembled, you just need to reposition the burner cover, insert the stone, screw in the front panel, attach the thermometer, the regulator and hose; and finally the handle of the oven door. Connect to your propane bottle and you're good to go -- takes no more than five minutes.I think I understand why some people have problems with the control button: it combines gas control, safety shut-off and piezo igniter. You need to turn it to the on position, wait as you hear the gas coming in, and then turn a little further to trigger the igniter -- and keep the button pushed until all three burners light up. If they don't, the gas gets shut off (it's a safety feature). Took me a few attempts to figure out how it works.Even on a fairly chilly evening (50F) the oven reached 530F in just a few minutes; pizza cooks in under four minutes and comes out absolutely gorgeous. I have used it four times so far and every time we comment on how wonderful this inexpensive oven is.Don't forget to buy a pizza peel, an infrared thermometer and a cleaning brush for the stone; and use semolina flour liberally to prevent sticking on the peel or the stone.Highly recommended!Update -- the oven is 7 months old and I had a problem with the knob being very hard to turn. I called the support line and got a rep right away who patiently walked me through troubleshooting, and they are mailing me replacement parts free of charge. I wish I could add an extra star for exceptional customer service. Great product, great company!Update - a couple of years later and I *LOVE* this oven! It took me a while but my pizzas are now really good and friends always ask for them. This little oven may be inexpensive, but it works very well and is durable -- and the manufacturer really stands behind its product. I couldn't recommend this more.

Love this pizza oven. If you enjoy making pizza from scratch, this is a small investment for the taste. I make several pizzas at one time and freeze the extras. In addition to the amazing taste directly out of this oven, the frozen ones are so much more superior than one from the grocery store and you know what's in it.If you make sure the oven and stone reaches the proper temperature and it will, make sure your dough is well floured, then no problems getting the pies in and out of the oven. I highly recommend purchasing the separate tool kit as you will need it for tossing the pizza in and getting them out. This oven also has a wide opening so getting the pies in and out is extremely easy.Last, and the reason for the attached pictures. Upon arrival of the oven, the stone did have a small chip. I contacted the manufacturer (Camp Chef located in Salt Lake City) for a replacement. Because of the size of the stone, the first two shipments arrived broken in three pieces due to poor packaging and probably Fedex personnel not paying attention to the FRAGILE markings on the boxes. On the third shipment Camp Chef double wrapped the stone and double boxed the stone but unfortunately the stone had a small chip on the corner. The fourth stone shipment arrived in perfect condition. The moral of this long story is Camp Chef did not waver in their commitment to making sure I received a perfect replacement stone. Accolades to Camp Chef.