I got the Camp Chef Pizza oven PZ60
I’ve been looking at this thing for a long time and finally decided to buy it
Most of the reviews I read were positive; however, some complained that the bottom of the pizza cooks much faster than the top. Also after reading the instructions, they confirmed that the stone temp is much higher than the oven environment the pizza should be held up above the stone for the top to finish cooking.
So I came up with an alternative method to avoid this problem. I thought why not reverse the process by cooking the top of the pizza first and then the bottom.
I got these Dutch Oven Trivets
Incidentally they were made by Camp Chef too, but not for this purpose
I also got 2 12” pizza screens and placed them on top of the trivets
And on to trying the oven
Tossed the dough first
Then applied the sauce
Added the cheese
Added Salami and Pepperoni
Topped with black olives, thinly sliced mushrooms, cheddar and Romano cheese
Fried up the oven and the temp climbed up over 600 degrees within 10 min
Placed the first two pies on top of the trivets
The top of the pies browned nicely before the bottom. The trick worked
I then placed the pizza directly on the stone so the crust can crisp up
The curst was perfectly cooked!
And the other two pies were done in less than 10 min
I’m really happy with the oven and can’t wait to try other things on it. I know it’s propane… But I have a charcoal grill that this can fit on perfectly. It also has room on the inside to place a smoker box/tube to infuse smoke flavor. It’s also light enough to take on camping trips
There is nothing better than homemade pizza