Stoke Pizza Oven | Unboxing, Setup and First Impressions
Вставка
- Опубліковано 12 чер 2024
- The Stoke 13 inch pizza is only $345. This includes a pizza peel, cutter and travel cover. Sounds like a deal to me, but how well does this oven perform?
STOKE 13" PIZZA OVEN SPECS
Current Price as of 8/7/22: $345 (includes peel, cutter, and cover)
Fuel Source: Propane gas
Width - 13 in.
Depth - 18.22 in.
Height - 11.15 in.
Weight - 40.7 lbs. (18.45kg)
VIDEO NOTES
00:07 "pizza" = oven
02:58 "bolt" = nut
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🔗 LINKS
Donation link - ko-fi.com/kitchenandcraft
Instagram - / kitchencraftfood
Website - kitchen-and-craft.com
Stoke Pizza Oven Website - www.stokestove.com/
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⏰ TIMESTAMPS
Intro - 00:00
Unboxing the Oven - 00:29
Assembly - 02:37
Check the Stone Temp - 04:28
Building the Pizza - 04:50
Baking the Pizza - 06:02
Results, Impressions & Taste Test - 07:20
#pizza #kitchenandcraft #pizzaoven
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I reached out to Stoke regarding the heating issue and I'm waiting to hear back about a resolution. I'll post updates here as they happen.
*UPDATES*
Stoke responded to my email about the heating issue and they mentioned that the propane regulator could be faulty. I tested the oven using the regulator from my Karu 16, but it did not fix the issue. Troy (commented below) mentioned using a regulator with a PSI gauge on it. Maybe it'll try that next.
Stoke emailed to tell me that they are mailing me a new propane line with regulator that includes the ability to adjust the gas PSI. When it arrives, I'll test it out and report back.
I received the new regulator last week, and had a chance to test it out on Saturday. After 45 minutes of preheating, I was able to get the oven stone up to 750°F.
Looking forward to how it works for you. Be careful! Love your channel btw. Used your marinara sauce recipe for my eggplant parm a couple of weeks back. It’s now a staple in my monthly meals.
would you suggest which regulator should we buy ? I just got this one from other ppl and haven't opened it yet
Always enjoy your videos and your open/honest feedback on the products you are trying. You are a very talented chef with great content!
Thank You for your honesty on all the reviews you do.
Your reviews/videos are awesome dude . I gotta Ooni koda in January and been baking pies since .
Thanks so much for support. Much appreciated!
Love the professional quality of your channel
Still waiting for the perfect oven for under 1K
Kind of mastered the Koda 16 but I know there is much room for improvement
Thanks for the review
You bet!
Thanks for this review. Oven seems to be of decent build quality (especially for the price), but has several pretty major flaws, being the heating issue #1, the venting hole in the top, the steel plate under the stone instead of using posts, and the bolts that attach the gas burner ( they tend to rust over time, and at one point will no longer be removeable to take off the burner to clean it ( had same thing happen to my Bertello, rendering it useless after a while) They kindly replaced it for me, but the replacement had the same issue of course.
I got a really good deal on my Stoke 13" cooker. Definitely some great advice on here. I think I can make some adjustments to get the center of the pizza dough to the right cooked texture. Just could not pass down the deal, the mobility of it, and the strength of it. We shall see!
I finally just stopped using it and bought myself a Halo Versa 16. It is INCREDIBLE for New York style pizza.
great video, thank you for the info.
Sure thing. Customer service seems to be non-existent with this brand so keep that in mind too
Great video! Would you be able to have a go at the Cuisinart CGG-403? It's a 3-in-1 pizza oven, griddle, and grill. I've seen some positive reviews on UA-cam but you're much more experienced at making pizza than all of them :)
Not a good start for Stoke ! I bought a Mimiuo Pizza oven last year and got the one with automatic rotation system and I really love it, you don't need to take the pizza out , turn , back in , back out , turn, back in , back out !!!
The thing gets so hot that it will burn the pizza underneith if you don't lower the heat , ready in 90 sec and the built quality is outstanding , I'm a house builder and know about quality products and this is very well built with good quality parts.
I saw a few reviews of some people having issue with the ignitor but it's all good for me . I'm an unknown pizza lover from Quebec so I have no business whatsoever with Mimiuo. Thanks for another great video and really hope for a next one where you see Stoke shine with great results and issue solved !
those are my favorite toppings ...sweet and spicy ....perfect bite
Indeed! I do expect a few unsubscribes from it though 🤣.
Have you tried qstove pizza oven with a rotating stone? They have a 16-in coming out and I was really wondering if the self rotating stone is worth it
I wonder if you could replace the stone with a baking steel of the same size and if that would help at all with the problem he had with the underside
what pizza oven do you think is the best? I just bought this stoke one.
Do you need to oil the pan that pizza goes on?
Hey brother, I had the issue and it’s a regulator problem according to Stoke. I bought a new regulator that has a PSI gauge on it (never go above 0.5) and my pizza oven works like a charm now. However, Stoke really needs to fix its issue out of the box with this for sure.
Thanks for the info Troy. Stoke just reached out to me about my problem and mentioned the regulator. I grabbed the one off of my Ooni Karu 16 and installed it on the Stoke oven, but it didn't fix the issue. I'll look for one that has a gauge on it like you had mentioned.
Completely agree. I’ve had expensive propane bbq with same issue. Shouldn’t be an issue for a company as the problem is known. But once fixed works great. Without it it’s garbage.
A potential positive here for some of us pizza makers, I battled with getting both a Koda 12 & Roccbox to top out with the stone under 700 and closer to 600f. I do 99% NY bakes where I shoot for 5-6 minutes. It looks like this oven could be a really good solution for us who don't do 60-90 second Neo bakes. Doing a 5 minute bake in my Roccbox required me to turn the gas off completly for a few minutes and I really had to fiddle with it when it was on to get the temp where I wanted it. I use malted flour so anything over 700f would burn badly before the pizza was close to being ready. The price is good too, but 13"'s too small for me.
Looks interesting I want to see somebody do a NY bake in it.
They make a larger oven too. Check out their site.
We are having the same issue with it. Underbaked bottom
I have been looking at these comparison shopping; I noticed that the wood model comes with a door; does the gas model not have a door? that would seem to help with the heat retention...
Unfortunately, I was not sent a door with the gas version of the oven. Agreed. It would definitely help with heat retention.
Looking for a way to get the bottom crusty without burning the edges . Anyone?
Have you changed how you cook with it? Do you let it run for 30 to 40 minutes before you put the pizza in ?
I ended up giving this oven away, and haven't used it for quite a while. It definitely needs a long preheat though.
has this been fixed i cant get any legit reply from them they said it was a faulty guage on the top of oven when we know it was checked with a IR Temp guage thanks
Thanks for the review, I'll stick with my Ooni. It took a few bakes to get the hang of it, but it makes a consistently good pizza.
I guess this type of oven. You preheat it then when pizza is on stone, need to reduce the flame. So that the underneath will be bake properly....
You could certainly do that, however, the intended use for this type of oven is to make Neapolitan style pizza. It doesn’t do that very well at the moment. Hopefully, Stoke can fix the issue.
Think this worth trying with 365 day trial
Your pizza for one is way to big and you did not season your stone. I have a stoke hybrid and it works way better than the ooni that i had. Did you even burn off the oils from the factory??
I have seen several videos on this oven. It's a fail. All of them the base was undercooked.
Tim, from your review it seems like there are several engineering decisions that weren't well tested. The floor of a pizza oven is a critical point for cooking pizza. As for toppings, use what you like. I do like fresh pineapple and don't think it is anathema to pizza.
Love the effort but jesus....4 day old dough doesn't give it a fair shake
The dough was fragile because it was slightly over proofed. I use less yeast than most people in order to extend fermentation time. This has no bearing on the oven’s inability to correctly heat the stone.
No instructions. No screw driver. No wrench delivered this week.
all these pizza ovens are made in china by the same manufactorer ovendesign. On a famous selling platform you can buy 1000 for a cheap price, stick a label on it and resell them for 10 times the price. I tried to send this back but the seller does not respond, beware!
Proof?
@@KitchenCraftFood are you deleting my comment??
@SalvaGian47 No, I'm not deleting your comment, but if you use language that YT deems inappropriate, then the algo will hold it for review. That's how I have my channel set up.
I'm sorry the company isn't responding to your messages. That's definitely not cool. It's a reach though, to say that "all the pizza ovens" are made in China. Case in point, the Glowen pizza oven is manufactured 100% in Slovenia. It shouldn't matter though because it's not about the country, it's about the quality.
i didn’t use any inappropriate language. i think i don’t have to explicit mention brands or websites. My wife bought me one and i was disappointed when i saw your video. it was a gift but i don’t want her money to be wasted for something it does not work. Did you change your gas regulator to reach higher temperature?? i rephrase “most of these” oven brands are made in china, this one is just a mix of a cheap manufacturing/design and deceiving advertising
PS don’t think that this company (or relabeling of a chinese product)will last long
There are much better and cheaper ovens out there than this. Badly designed.
Which ones do you suggest?
Don't buy from this company. Read the reviews. Horrible customer service. No phone number to call only email and takes days or longer to get half a response. Plus any problems you pay for return shipping. LOOK UP COMPANY ONLINE HORRIBLE IF YOU HAVE ANY ISSUES.