I've been looking at pizza ovens for 2 years, but just couldn't convince myself to spend 2 to 6 thousand for one. Last year I bought the Sommerset 3 stove from Camp Chef. This year I see this pizza thing advertised. Yes, it's a little small, 2 10" pizzas or 1 14" pizza. With my 2 of my stove's burners on medium, shooting temperatures with an infrared gun, stone temperature went to 700 F and air temp in chamber to 850 F. This in 15 minutes. Pizza must be rotated several times as front is cooler than rear. Pizza crusts brown nicely with perfect slight charring, toppings cook nicely, pizza done in 5-6 minutes. Get a good peel/spatula for turning the pizza when in and removing it when done. I got the metal one with the fold away handle on Amazon for 14" pizzas, Camp Chef sells a nice one for the 10" pizzas. It works!Camp Chef Sommerset Iii StovePizzacraft PC0200 15.75" x 10" Stainless Pizza Peel with Folding Hardwood Handle
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It works very well. Frozen, pre-made, home made all cook well. Can't believe how good it is for the price. I crank up the burners on the grill and it is ready to go (700F +) in less than 10 minutes! It will be hotter where your burner typically is hotter so be sure to turn your pizza frequently to get an even cook. Also, it helps to have a pizza screen to cook it on if you have a lot of toppings to cook so the bottom doesn't cook too quick. You won't regret buying one of these.
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We purchased this oven about 2 months ago and unfortunately it arrived with a broken stone. However, once we got a replacement it has become our favorite way to make pizza. It beats the kitchen oven by a huge margin and I honestly don't think I've a better brick/stone oven pizza anywhere! I am very pleased with the oven and love how portable it is!
Honest reviews on Camp Chef Camp Chef Italia Pizza Oven
really nice product well built and works great. make sure you pre oil the stone the first couple times you use it
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This review is a little premature--I have not cooked a pizza yet--so I will update my review after I have. We purchased this for RV camping, since we already had a Camp Chef stove (but read on.. we had the wrong one).
Packaging: The oven comes in an appropriate box and the stone is packaged inside it's own box in the main box, surrounded by Styrofoam. The outside box was a little dinged up from shipping, but the contents were perfectly safe. The stone in this oven is thicker and heavier than your typical home pizza stone--excellent quality. You have to assemble the stone by removing two front corner stainless steel clips, inserting the stone, and reattaching the clips (2 screws). Once it is assembled, it's ready to go.
The oven is a solid build, and it's heavier than I expected. There is a metal plate underneath the stone so flames from your Camp Chef stove do not hit the stone directly (good thing). This metal plate has slots in it to help direct heat, and there are also slots on the right and left side of the stone that direct heat up and around the top of the stone so ingredients cook from the top while the stone cooks the dough.
I mistakenly assumed this oven would fit on my 2-burner 14" Camp Chef stove.. it requires a 16" stove. Camp Chef sells a smaller version of this oven that would have fit my stove, but once I saw this oven, I realized that the smaller oven would probably be too small for my family of 4, so I went ahead and ordered a larger stove to accommodate this oven. I got the Expedition 3x stove (hard to find nowadays). This oven fits over the left two burners of my Expedition 3X, and Camp Chef engineers did a nice job of making sure that the oven mates perfectly within the steel frame that surrounds the stove. In this way, the oven cannot accidentally slide off the stove. The only way the oven will fall off is if you tip over the entire stove.. it's a solid mating between stove and pizza oven.
I turned on my two burners as instructed, on medium-high, and the thermometer immediately started to rise until it hit about 600 degrees. As I was not cooking, just testing, I lowered the flame and allowed the oven to continue to stay heated up a bit--mostly to burn off any excess films from manufacturing, and to test it out. There was a little smoke from beneath the oven but nothing offensive. My Expedition 3x stove "honks" with more than one burner running, which is annoying, but has nothing to do with this oven.
The back of this oven is closed, so the only way for food to get in/out is through the front. This makes for an excellent heat retention. I did not have my infrared thermo handy to test the stone temp vs. the air temp, but my buddy bought the same exact setup and reports that the table in the instruction booklet accurately reflects the delta between the two, so I think the instructions manual is accurate.
I will update this report in a few weeks after I've had a chance to actually COOK on this oven, but I strongly suspect that it is going to be an awesome addition to our RVing adventures.
