The New Pi PIZZA OVEN From Solo Stove | Unboxing and Initial Review
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- Опубліковано 12 чер 2024
- Buy Your Pi Pizza Oven - solostove.pxf.io/nLAzea
Bake superior Neapolitan-style pizza in the new Pi Pizza Oven from Solo Stove. This compact, countertop oven can cook pizza in about 90 seconds and reach an internal temp upwards of 800°F.
SOLO STOVE AFFILIATE LINK (this helps support my channel)
Purchase a Pi Pizza Oven here: solostove.pxf.io/kitchencraftpi
Please note: Solo Stove sent me this pizza oven to test out. I do have to return it and I did not receive any type of compensation for shooting this video.
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Website - kitchen-and-craft.com
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🔪 MY KITCHEN EQUIPMENT (Affiliate Links)
Ooni Karu 16 Pizza Oven - amzn.to/3FacwXd
Ooni 14" Perforated Pizza Peel - amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - amzn.to/3VGY6Fe
12" Pizza Peel - amzn.to/3Y4zoir
16" Pizza Peel - amzn.to/41s40xd
Ooni Turning Peel - amzn.to/3BGj0fR
KitchenAid 8 Qt. Stand Mixer - amzn.to/2XRDxJV
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Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Wilton 8" Springform Pan - amzn.to/3rRhPDB
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
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Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
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Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
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⏰ TIMESTAMPS
Intro - 00:00
Unboxing the Pi Pizza Oven - 00:12
Installing the Propane Burner Attachment - 05:50
Turning On The Oven - 06:42
Reviewing Pi Oven Accessories - 07:01
Checking the Stone Temperature - 08:01
Baking the First Pizza - 08:25
Pizza #1 Results - 10:08
Baking the Second Pizza -10:49
Pizza #2 Results - 11:42
Lighting the Pizza Oven With Hardwood - 13:10
Baking the Third Pizza - 14:17
Pizza #3 Results - 15:16
Last-Minute Details and Oven Pricing -16:03
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#pizza #kitchenandcraft #solostove
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Bender. Am I right?
“I am Bender. Please insert pizza, I mean girder.”
Yes or a BSG Cylon.
@@clarkrichards1907 oh, good call!!
@@deanevangelista6359 ....don't forget - Fry was a pizza delivery boy !!
Bender's 50% Pizza Oven.... 50% Beer Still
fwiw, your channel is so underrated. You have literally made me a legend with the overnight biga recipe. I literally make the best pizza in Costa Rica now. I really hope your channel explodes as you deliver some of the best content on the net. Thanks for what you do.
Your channels grown alot since I visited last. Congrats . Btw your sleeve if stunning. I own the roccbox btw. Its great. This oven is very appealing and should last a really long time.
congrats on 100k - I cant wait to test out this oven!!
Thanks man! First video was posted in April of 2015 so it’s been a long time coming.
I think you’ll enjoy the Pi. Sweet little oven. Please let me know if you experience the same issue I did when burning hardwood.
I used corn meal on the peal when I was in the industry. No flour showing on the crust. I was garden manager in a high end (open kitchen) restaurant and the wood burning oven was my full time gig.
Never liked corn meal on my crust. It adds that unpleasant sand texture like it fell on the floor. Some like it though so 🤷🏻♂️
Cornmeal is fine as a dusting flour. Some folks act like it using it in that way automatically means your pizza will come out gritty and sandy like Domino's, which is false.
It gets knocked off (depending on how you use it) either during shaping the dough or by mostly staying on the launch peel, particularly if you use a perforated one. I use it as my cheap alternative to semolina when it's not in stock.
Great and a lot of info. Thanks for the current prices. Always nice for a base point.
Awesome video not only for the results of the pizza and of course the oven that baked the pizza, but good cinematography and editing, good commentary, and good storyboard. Very enjoyable to watch even if the pizza Thad if turned out not so good, but it didn’t and now I need to go make one. Just as well my dough ball is almost finished resting at room temp for 4hrs.
Thanks 😅
Nice. Never saw a more perfectly uniform pizza crust with the toppings in the middle like a soup bowl. I'll have to watch your other videos to see your technique. Fantastic for patio gatherings. Thanks.
Part of the problem with this oven is that it only has a 13mm thick cordierite stone. A thicker stone would have more heat retention. The design of the oven has cool fresh air flowing in from the lower intake grill and cools the bottom of the stone. Most pizza ovens do not have this airflow below the stone. In America, check out Ooni or Gozney ovens.
@@kylemarsun Hey Max, that is not how a real Neapolitan pizza is. The dough would be cooked and the topping don't slide off. He also does not cool it properly on a screen so the heat and humidity stays in the crust. It is his interpretation of one.
There's something about this video that makes it feel like having beers with a bro on the porch. Cheers!
That's the intent! Cheers man!
Hello fellow Richmonder! Very informative, great video!
That pizza oven exceeded my expectations. Looks 👍
Glad you liked the oven, and hopefully the video 🙂!
Love your Videos and Reviews , looking at the Mimiuo with rotating stone, looks solid any thoughts?
Great video, thanks for your help my friend.
Great video. I made a homemade wood fired grill, out of 2 / 17” car rims welded together, with top and bottom doors. Cooks pizza, burgers, steak, hot dogs, fish and vegetables and more. Keep up the good work👍
Hey!!! Sounds great!! Can you share a picture???
I hope you de coat the rims before using them
@@jacob476 Sanded, then high temperature spray paint. No direct cooking on the rims. I use cast iron cooking pans.
I like your channel and I like the see what is new out there. I love my Onni 16 gas oven. Your a pepperoni guy I like sausage. I tried a lot of home made pizza dough recipes I can't quite master one for the oven. But I came across a store bought dough and I tried a lot of them. I just want to share this with you Walmart is the best store bought pizza dough out there. 16 oz. Pizza dough is only 99 cents and it comes frozen. I buy 10 at a time and freeze it..
You got yourself a new subscriber!! Great vid. Question, I can't get my crust to puff up. Using a home oven, can you help?!!
I have to tell you...I love your channel. I think your explanation and your technique are spot on. To me, you have a much better delivery than the Italian Pizza masters that i watched prior to you. The only thing I would like to see you make is a thicker pizza. Not a pan pizza or a Chicago style pizza. Just slightly thicker. I make my pizza's using between 425-450 gram balls. They are about 14" in diameter. They are not a Neapolitan pizza.
Great video! I think I still like the ooni style oven a little bit more
I like what I see here, new sub from Australia mate
That's a good looking pizza crust 👍
The oven looks good. Where I came from, in our house, we used to have a "clay" oven, and I used to do exactly like you: "burn the ceiling of my mouth" whether it's bread, any kind of baked goods or even grilled fish😂
You should keep the oven, cheers!
I have zero patience when it comes to letting food cool off!
Informative video.... never knew Solo stove made these....
It’s a brand new product. Just launched a month or two ago.
I been cooking pizza for years in my regular gas range conventional oven and alway have great result, I might try at some point one of this nice looking oven but for now I stick to this way. Look goo though and pizza seen really good. Crust is to thick for me but is just a matters of liking. Good luck there.
Have you seen the green mountain pizza oven that fits in your pellet smoker?
If you sprinkle some semolina on your pizza peel, you'll find it a lot easier to slide it on and off. I find it cooks the underneath better too
I do the every time. My bench flour is a blend of 50/50 semolina and plain flour.
@@KitchenCraftFood Cool, I'll try that as I just do straight-up semolina. That oven does look good, but for that price, it should be. I think I'd want a turntable for that money.
Now that you have tried several of the main stream pizza ovens which do you enjoy” the most?
I would probably use this two or three times per year but it's so well made I kind of want one for no good reason.
hiya! do you a video on your dough recipe? Love the puffiness of the crust!
great video boss!
How does the smoke release? I would imagine from the front opening. Looking on buying my daughter one for her new house. Wondering if I should go Ooni or Pi. Any help would be appreciated
Hey Tim…enjoying your pizza oven reviews…have you ever or had any experience cooking DSP on those kind of ovens?…would like to see a video on that.
It was really interesting to see all of that soot gather!! Like, that really made me think about why there was no chimney designed into this oven? Kinda sucks that you gotta wipe down all that soot every time you wanna use it with wood. :/
I'm impressed... and the price isn't too bad either!
i enjoyed the video ! i wish i was there to eat it!
Was the soot from the starter? I've generally get it anytime i use the Tumbleweed starter and not a branded "food safe" starter
How'd the soot clean up? My twig stove can be "difficult" to clean.
I usually cook my pizza pie dough for a moment prior to adding toppings to the crust. This should help the bottom of the pizza cook more crispy.
Hey. I just got one today and want to create a youtube video. When I searched on youtube, your video came across and I loved your video quality. I was wondering what type of video camera you are using. Can you please share your Amazon affiliate link for your camera equipment and accessories. Thank you in advance and thank you for the great video.
Nice video.
For the first pizza you wanted to bake the bottom more but you didn't want to burn the top. Would turning the flame off and then continuing to bake the pizza on the stone have been enough to bake the bottom to where you wanted it to be?
I’ve done this in other ovens. It works in a pinch.
If you want to cook a different style pizza with a lower floor temp and longer cook, you really need a larger oven where you can place the pizza further from the flame.
A front cover would help hold in heat. When you get the oven super hot turn the gas off, let the heat and stone cook the pizza. At the very end turn on flame and hold pizza up to the flame for a few seconds and your done.
Mine arrived this week and I've noticed it seems to cool off fairly quickly which was surprising and as you experienced the stones need to get really hot to cook the bottom. I think my biggest peeve is the stones are difficult to get out to clean but overall I'm pretty happy. I like the look of the oven , it's very light to carry and the price and warranty I think make it a contender.
Are you burning wood or propane? If the former, then I’m curious, did you experience as much soot as I did when burning wood?
@@KitchenCraftFood I have not tried wood yet, just propane. I was tempted to try wood but I'd probably opt to try smaller chunks or something to see if maybe that limits it.
@@KitchenCraftFood I cooked on mine tonight burning wood for about 2 hours in total and had the same amount of soot as you. Maybe even slightly less than what I could see in your video. Thankfully it wipes right off.
You shouldn't be taking the stones out to clean. Just crank up the heat until it burns off.
@@mechmat12345 Yep. Temps upward of 900 to 1000F will do the trick.
Wow amazing excellent presentation
Thank you!
Here is a tip from a pro. Sauce to the edge. The crust will still come out and create itself.
Great tip considering his style emphasised it
Sure, if you're into black burnt crust
@@grocerylist Wrong. He said he was a pro…are you a pro? Too much edge crust is the same as eating bread…there is no balance of crust to toppings.
I would love to have one of these but they’re way too expensive.
A lot of this style pizzas come out with way too much crust. I’m a edge to edge toppings kind of guy.
Until you get a hot fire you’re going to have suit.
Facts!
Hi, How long did it take to get to temp using wood?
I would eat pizza all day long with a pizza oven in my yard! 🤤😅
Can I use pok pok charcoal or Thane for a longer burn?
Love your channel man your pizza dough is killer what’s the recipe please thanks keep up the great videos
Seems to be a well kept secret, pizza base , dough is the answer to a great 🍕
Thank you! Much appreciated. There's a link to the dough recipe in the video description box and in the upper right side of the video. Enjoy!
I want to see this run with red hot lump charcoal and a couple oak wood chips added right before the pie goes in.
Turning down the flame was the key on the 850 degree cook, should do the same for the 650
just ordered the Forno bello Grande have you heard of it?
Did you resolve the soot issue?
I appreciate that there's more and more options entering the market. I had a tough time deciding between the Ooni and the Roccbox but ended up with the Roccbox. I will say though that I've never had any issue getting very consistent bottom crust doneness from the Roccbox -- very thick stone that seems to retain heat amazingly well! From the lightweight look of the Solo Pi, I wonder if that's why it just didn't perform as well for the bottom crust?
Presidents choice (if you’re Canadian) just came out with an ooni knock off and it’s like $250 ish. It looks identical
I've yet to try the Roccbox, but I've heard plenty of positive comments about it. Hopefully, at some point, I'll get the opportunity.
@@thechileacademy4800 thanks ill be looking for that
Roccbox is absolutely the best when it comes to maintaining heat on the stone. All the catering companies use them because when you're pumping pizzas out you need that stone to maintain heat to make consistently great pizza.
I have had this oven for several months now. Solo Stove replaced the original oven in attempt to resolve a heat issue. The oven did not reach the advertised specs of 750˚F with wood and 800˚F with gas. My experience with the new oven is it reached a high of 620 degrees using wood, not even got close to the 830-840 you indicated in the video. The oven was burning for around an hour before baking. I have yet to test it with gas. This oven requires a lot of fire tending to keep the flame going in order to reach optimal baking temperature. Tim, can you please let me know your process? Solo Stove is at a loss. So far not impressed with the operation and considering returning it.
not a problem on my rig :)
You are correct, pizza stone should be at around 800 degrees for neapolitan pizza style
Awesome video, great crust ring. but I will definetly stick to my RockBox pizza oven.
I hear it's a fantastic oven.
What's the biggest pizza size it can accommodate?
On day 1 you didn’t close the backdoor/latch completely. I believe the bottom right corner was still slightly open. It could have affected the heat? Just a fyi😁
Hi to start you sauce is like water that's why when when you tilt your pizza every the sauce is all over the place and the recipe of the dough how's a lot to do with the way the pizza cooks if you have questions feel free to reach out been a professional pizza maker for over 40 years
Hey Tim, Nice review, love your videos. I recommand using a grill after you remove the pizza from the oven (if you are not already using it) so the steam from under the pizza wouldnt be trapped.
Thanks for the comment! Yes, I use a baking rack when not shooting videos. Not sure I mentioned that in any of my content so I’ll bring it up in a future post. Thanks!
It seems to have no stack so the wood smoke pours out the front and covers the oven in soot. I think Ooni is better for wood.
Best pizza cutter I’ve ever used, is from Dreamfarm, an Australian company.
I like the stove & the video but am missing infos about woodsize / preheat time untill ready to cook and how often to reload the fire untill ready.
I can cover some of that in a follow up video.
For that soot accumulating in the front maybe a front chimney? That way it diverts the smoke out that way. Design flaw..
Hi my friend, comparing to a Koda 16? What do you think?
Il really prefer this design..
Sam from france
Hi Sam, I prefer the footprint of the Pi oven over the Koda 16, but I appreciate the extra interior space the Koda provides. It's a toss up in my opinion. I'd also recommend that you check out my Pi Prime review. This is the gas-only version of the Pi. It's a little less expensive, but it's built well and bakes great pizza.
@@KitchenCraftFood thanks a lot!!!
I was with you right until the price. Looks really cool but too much for that. Great vid I had pizza for dinner now I’m craving more! Gonna subscribe thanks
They should come out with a door for the front. I actually just got mine and so far it's pretty good. I also did a quick review on mine.
I only used gas and and the stone got over 800 after about 20 minutes.
No matter what instructions you find on a manual the surface of a stone has to be 750 before a pizza is tossed in.
That looks great. Next time put about half the sauce and it won’t run like it did.
Can you fit a cast iron pan in it?
How does it compare to Ooni ?
Where I can buy it in Australia?
The soot is probably from the paraffin in the tumbleweed starters.
Vito Jacopelli often instructs folks to “parbake” the pizza with just the tomato sauce then add the cheese. I feel we often get impatient and put the great handfuls of cheese with the sauce and the oven has to cook everything at the same time. Just a thought. But the final product looked pretty wet.
He only says that when using a home oven, when you have a "proper" pizza oven you're cooking at higher temps than a conventional oven can reach
Once you launch lower the flame way down to let the stone do the cooking.
I love the look of this oven but for something that can only make small pizzas the price is damn crazy.
The opening's 13" I think, which is better than 12" but still pretty small.
It’s all the stainless steel. Shits expensive.
Yeah with a trade off of a lot more weight.
@@kylemarsun Not if you do it right. Fire bricks are expensive and you need a lot of them for a proper dome oven. Regular red bricks will crumble over time in a pizza oven. Most of the cheapo pizza "ovens" on UA-cam are garbage.
These are ready to be sold yet.
So, did the black from the smoke just wipe off after it cooled?
Yep, pretty much. The stainless is starting to form a patina on that area now, but I expected that.
I’m waiting for one of these manufacturers to make an outdoor pizza oven that is large enough to bake an 18-22” pie.
There are lots of them if you're willing to pay big bucks. Check out Alfa or Fontana Forni, for example. Prices go up steeply for more size. The new Gozney dome is over twice the price of this and still not that big.
I think the soot may be a lack of a vent stack. Overall looks good for the price
Next, I going to try and relocate it so the back of the oven isn't close to a wall. Maybe that will help a little.
@@KitchenCraftFood no it's the lack of vent stack
Why is the outer crust so huge compared to inner area?
hello new subsciber here. . . from philippines. . . love watchin your videos. . i learned a lot in it. . if u have old rusty oven that aint using. . can i have so i can start my small business here .ty
Did you prefer the wood burned pizza one over gas?
Pretty much identical. I mostly use gas because it’s hard to tell the difference.
I love the “RoniCups” totally stealing that.
Two quick tips… first is the are you using Caputo or OO flour? Your dough looks really good but that can play a huge roll in your finished crust. You are also using whole milk fresh mozzarella… You should place it in a cheese cloth over night in the fridge to lower the moisture. Build the pizza on a wooden peel with a pinch of semolina or cornmeal… also helps dry bottom to build a better crust. Finally, you need to go 30-45 seconds longer. I know subjective on the cook time but a few more seconds will get your toppings a little more toasty and give the bottom little more time. The edge crust on your pies is also very wide… great Neapolitan for sure and they look great… Hope this was not taken the wrong way. You obviously know what you are doing…
your pizza dough looks great , do you use 280 g ?
Close. Right around 300g.
I want to make sure I understand correctly: You can immediately fire it up and use it as soon as you get it out of the box. There is no prep period when, for a few days, you have to let the heat warm up the stove gradually increasing the temperature each day--which is what happens with real brick/stone pizza ovens. Thank you for your help and reply.
No, because it is a steel oven a with cordierite pizza stone. You only need to cure brick and cast ovens, or steel ovens with fire-brick style floors
@@mechmat12345 Thank you so much for your kind and helpful answer!! My Pi oven arrived yesterday, I immediately fired it up (wood burning) and it was great!!!
So what is the best oven????)
still love my Ooni 16 never replace
Solid ovens for sure.
Can you use wood and propane at the same time
Only if you want to be engulfed in flames 🔥
AVPN regulations state: floor between 716-806 F, dome 905. Give or take.
If they put a chimney on I think it would reduce the soot on the front of the oven
Your pizzas look spectacular, nice oven spring and technique! Care to share your recipe
wow that's so awesome, I hope this is legit
@@desun75
No it's not. He/it is a scammer.
Lol. Crust was bonkers man!
I REALLY like the looks and performance of this oven. The big drawback is the price.
Still cheaper than some other brands in this size and range.
This looks like a nice pizza oven, although the price needs a 50% adjustment.
Cuál es la receta de la masa?
Could you tell a difference in taste between the two different fuels used to cook the pizza?
On all honesty, not really. It’s more of an aroma than anything else. It’s nice to have the option of cooking with hard fuel, but I 99.9% of the time I use propane.
Tim, if you could have released this video on March 14, you would have owned the internet for the day 🙂 I'm scientifically gratified you kept all other variable constant when testing temps and fuel type. Great demo!
If only they released it on 3.14. Would have been some clever marketing for sure!
How do frozen za's taste with this ?
I've never tried. Thinking a conventional oven is a bette option though.
Looks like your 48 hour dough is crisper. Way better.
very beautiful, in the gas function the pizza was really magnificent, but in the wood function it left something to be desired because the smoke came out all the way leaving it extremely dirty, there should have been a smoke outlet so that it wouldn't be like that, but for the price I wouldn't buy it for use here in Brazil
There are many other pizza ovens out there. Try looking for one with a chimney to vent out much of the black soot.
I agree. It left a mess that would be a pain to clean up. I would want a gas only.
Did I miss the part about lighting the wood?
There are a few quick clips on me lighting the wood.