What is Reddit's opinion of Blackstone Outdoor Pizza Oven for Outdoor Cooking - Electric Ignition - 2x Faster Than Other Pizza Ovens?

From 3.5 billion Reddit comments

> It can work better than a regular home oven with the way I have it set up.

It really depends on the home oven, but a 385C peak temp home oven with steel plate will make a pizza that blows this out of the water.

If you need, say 6 flatbreads relatively quickly, then, sure, this should give you that, but, I'm not sure 6 flatbreads is 'volume.' After you do 6, you're looking at a super long recovery time.

If you really want volume, though, this will give you volume (and quality) in spades

https://www.amazon.ca/Blackstone-Outdoor-Pizza-Oven-Cooking/dp/B00CELFJ4A/

Instead of doing two batches of 3 slow cooked mediocre flatbreads at about 10 minutes per batch, the Blackstone will pump out the best naan you've ever had in less than a minute- so if you can form the dough quickly, that's 1 life altering naan a minute for as long as the party goes, versus 6 mediocre flatbreads in 20 minutes with what is most likely 30 minutes to bring the stones back to temp.

Alright, sounds good, but, bear in mind, I haven't helped too many people in Mexico with their oven setups, but I've helped quite few Europeans and the ovens in Europe are abysmally weak. Occasionally you run across 275 C, but 250 C seems to be the norm. Even 250 C, with a broiler in the main compartment, isn't going to cut it for your needs. I sincerely hope that your options are better in Mexico, but I get a sinking feeling that the market might be similar.

If you're going to go out and buy an oven, I would think it would be ideal if it were one that you wouldn't have to hack, but I'm not sure you're going to find that. I would hate to see you spend money but still have to tinker. The number you're looking for is 287 C. That's where the magic happens.

Btw, have you considered a dedicated pizza oven? Perhaps you can find someone who will ship a Blackstone to Mexico:

https://www.amazon.com/Blackstone-Outdoor-Pizza-Oven-Cooking/dp/B00CELFJ4A

This will do everything you want it to- and much more.

thanks. I use this one and i love it. It must get much hotter than the pizza box. My bottom stone was around 780 degrees F. also might have to do with the 00 flour? I use olive oil and sugar in my dough also

It's all about technique. they all give you those different flavors.

I don't blame you for sticking to it.

after you perfect it, try the directly on the grill method.

I've been kicking around the idea of getting one of these http://www.amazon.com/Blackstone-1575-Outdoor-Pizza-Oven/dp/B00CELFJ4A

Other reviewers have said up to 700+ degrees, but I've never tried to get it that high. I normally cook these pizzas around 600 degrees. Link to the oven. It runs on propane and is the best device I've ever seen/used for pizzas other than a real brick oven

I don't believe many have perfected pizza - IMO it's always a work-in-progress even if it tastes incredible. That being said after 4 years of cooking pizza every weekend I'd have to think the most important aspects of making pizza are:

• dough recipe like the Lehmann Recipe
• sourdough culture (check Amazon)
• using a combination of fresh soft mozzarella as well as dry mozzarella
• finding an oven capable of hitting at least 800 degrees which also has a top heating stone such as a Blackstone Pizza Oven

Cheated. I use this - best investment ever https://www.amazon.com/Blackstone-1575-Outdoor-Pizza-Oven/dp/B00CELFJ4A

I used a modified G3 Ferrari Delizia pizza oven. I removed the thermostat and use aluminum foil to deflect the heat. I love the Blackstone pizza oven though (this guy ), and I'm trying to find an excuse to buy one... :)

I have one of these Blackstone flat top griddle and freaking love it!

I was thinking about one of these but my wife talked me out of it.

also you said you live in the 5 cities area. I bet you've been to Jocko's

Highly recommend a Blackstone Oven at that price range (this actually seems kinda high on Amazon, if you look around you should be able to find one for $300). It is probably the only oven I know of <$400 that can produce a Neapolitan style pizza in 90 seconds.

Here's a couple photos of my last cook with it if you want to see the results. Can achieve leoparding nearly identical to a woodfire oven. Does a spot on NY style too if Neapolitan isn't your thing, just don't run it on high.

I know this isn't a DIY solution, but I would honestly just buy one of these:

(read reviews here) http://www.amazon.com/Blackstone-1575-Outdoor-Oven/dp/B00CELFJ4A/

This oven is pretty well regarded on pizzamaking.com

You can find these on clearance for $299 at lowes (online and in store) and also apply the 10% movers coupon for even more savings.

It will cost you a lot more more to build a permanent pizza oven in the backyard.

For pizza making, high temperatures are a lot more important than cooking with wood. This oven is easily able to reach those high temperatures. You can simulate the wood flavors in this by throwing wood to burn inside the oven... but realistically, you won't be able to achieve that flavor without spending A LOT of money on a proper setup.

EDIT: You can read 200+pages worth of discussion here:

http://www.pizzamaking.com/forum/index.php?topic=25127.0