This pizza oven Go to 11. At least, it is said that this is the case. About approximately 20 minutes after shooting the new dressed gas pizza oven – the first real incursion of the brand of Pot -et -Pano in the outdoor kitchen – The oven temperature gauge has become deeply entered in an unknown territory.
The marks of the dial amounted to around 900 degrees Fahrenheit, but the thermometer needle is somewhere in No Man’s Land, well above what could register like a thousand if its thermometer did not haus its shoulders. My infrared temperature gun seems to be inclined to agree, depending on where I point it inside the oven, although the surface of the thick 16 -inch thick pizza is still below 900 degrees.
Consider this as an ad: all covered has not come to play.
Photography: Matthew Korfhage
The 16 -inch 16 -inch propane inch is a new powerful participant in the still young world of accessible accessible pizza ovens, a landscape of which the first decade was mainly a burnt wood duel between the English and the Scottish – Oooni and Gozney, respectively. (See Wired Guide on the best pizza ovens.)
All-Clad protects that new ideas are still there. The large sale of the oven, apart from its 16 -inch gaping mouth, is a rotating pizza stone which is supposed to remove a large part of the cooking pizza uniformly. (All dressed is not alone. Versa 16 at a lower cost of Halo, which I currently test, also offers a rotary stone.)
In the process, the whole dressed puts itself as a real competitor among the upper pizza ovens. Once I have cooled the oven at more reasonable temperatures, I used this everything dressed to make neo-napolitan and New York pies, cooked cooked with fresh and frozen pies, weakened a beautiful steak ribeye and cooked vegetables that went from charred to even more square.
Turn me straight
Video: Matthew Korfhage
I will enter the specifications later. But first, I mean the most salient characteristic of the oven: this rotary pizza stone. Is it really as exciting as all that? In short, yes. Yes it is. It is probably particularly attractive for new manufacturers of pizzas and those who make a lot of pies quickly.
Most pizza ovens heat a single primary source. And therefore the pizza brands like Ooni have devoted considerable efforts to model the interior form in dome of their ovens. With propane models that heat an edge of fire on the back, the idea is to stir up the flames to lick and on the dome, creating uniform heat around the oven, thus heating the stone evenly.
