Presto Pizza Oven Sale

Presto Pizza Oven

We LOVE pizza at my house. We usually enjoy a frozen pizza once every weekend to give me a break from cooking. It's a real treat for the kids. My mom gave us a Presto Pizza Oven for a Christmas gift, and we have really enjoyed using it.

The Presto Pizzazz Pizza Oven cooks frozen pizzas evenly. My favorite part of using it is that I do not have to heat up the oven to use it. This is especially nice in the summer, since we live in Florida. Using the Presto Pizzazz Pizza Oven does not heat up the house, and is much cheaper on electricity than using the oven.

The tray for the Pizza Oven is difficult to clean well, and mine has stains. It is also a large appliance to store in my cabinets, but is worth it for not having to use the oven.

I love this device. When I'm too lazy to fire up the oven, I can whip out a pizza from the freezer and cook it with the Presto Pizzazz Pizza Oven. The other nifty thing about this cooking device versus the oven is you can see the pizza cooking and alter the settings if necessary. For instance, you can select top or bottom heat depending on how you like your crust. Or you can select both. If the pizza needs more cheese, you can throw some on. Or toss some spices on while its cooking. In addition, the kitchen is filled with the enticing aroma of a fresh pizza. The turntable is easy to clean. The device is small and easily stored in the kitchen cabinet. I've also used this device to reheat carryout pizza.

I've had my pizza cooker for over 4 years and I still have nothing but positive things to say about it. I am a thrifty person and originally thought this was overpriced but I received it as a gift. After using this for years if it were to quit working I wouldn't hesitate to buy a new one. This cooks pizza so much better then the oven, no chance of burning since it has a timer and no need to preheat so it's fast. I originally did have problems with pizza sticking to the pan and it was difficult to clean but I have solved that problem buy putting a piece of aluminum foil with the corners folded in and with cooking spray on it on the pan. Now it is very easy to clean and pizza slides right off. This is also very long lasting and durable. It has been drug in and out of my cabinets and banged around for years and still works wonderfully.

Build Your Own Pizza Oven

Build Your Own Pizza Oven

Suppose you were inspired by the cheap DIY home pizza oven—but weren't so sure your home insurance would cover oven modifications. It's time to build a safer, more eye-pleasing oven, and we've got a thorough guide.

Lots of people can say "Yeah I like pizza!" but Lifehacker reader Kevin Lester can say, "I like pizza enough to build an awesome pizza oven to make sure it'd be done just right." Technically not a direct quote, but it's safe to say the man likes pizza. He combined his love of a good pizza and a challenging project into a pizza oven that's both functional and pleasing to the eye.

The oven you see in the photo here is his fourth oven, he's been building and refining pizza ovens for quite a few summers now. His first oven was built shortly after he got married. He wanted to build an oven, but it wasn't in the budget to go buy all sorts of specialty materials like fire bricks, concrete forms, and special heat-resistant cement. He found a building site with a bunch of cast-off bricks and, with permission from the building manager, scavenged enough bricks to build the first oven. Despite some first-attempt lumps and bumps, that oven got tons of use. From that oven he learned three important things: it needed a bigger inner diameter, he needed a better mold than packed earth (too lumpy and difficult to form), and despite concern that it might not hold up to repeated use, the basic clay bricks and Portland cement held up perfectly. The original oven was built almost 20 years ago, and is still in service.

He built a new pizza oven each time they moved, using it as a chance to refine his technique. As you can see from the photo above, his latest version is definitely not a lumpy affair but quite symmetrical and pleasing. The description he emailed us of the build process is quite thorough and for those of you looking to DIY, quite a valuable guide. Here is what he had to say about the current build:

When it came time to build the fourth oven I knew exactly what to do, but I had a restriction that I haven't had before. I now have very little room in the garden for a large oven and I'm not sure just where the most practical place is to build it. I couldn't decide whether to build it in our semi-indoors entertainment area or outside. Size would also have to be considered. I eventually decided that it needs to be mobile.

I decided to built it on a sturdy steel frame that could have wheels fitted at some stage. I cast a reinforced concrete slab as a base and I constructed a sturdy steel frame to hold the slab up like a table top. I used 40 mm clay brick pavers again as a oven floor, but this time I've used a mixture of Portland cement and perlite in a layer under the paving bricks. I reason for the perlite was to provide better insulation to my portable concrete slab, time will tell whether this is the right decision, gravel would probably have given better mass to the floor?

I used cardboard from our moving boxes to cut the 1/4 round shapes to support the dome during construction. The internal diameter on this fourth oven is smaller than ideal, I've gone for 1 m, but with the oven being mobile I wanted to keep the size and weight down to a minimum practical size. The cardboard shapes worked perfectly again to form the dome shape. They were even easier to cut (I just needed a Stanley knife and steady hand) than the ceiling board I'd previously used and they were very easy to pull out after construction.

The dome shape has turned out very nicely. The cardboard was quite sturdy, about 5 mm thick, and showed no signs of struggling to hold the weight of the bricks for the dome during construction. I found that the cardboard worked even better than the ceiling board, it had some 'give' in it if the brick needed to be adjusted inwardly a little, just a little tap on the brick with the back of the trowel and the cardboard gave way slightly and allowed perfect alignment of bricks.

Aside from the slight compromise on the size of the oven everything was perfect and he ended up with his best constructed oven yet.

Pizza Bake Oven Sale

Pizza Bake Oven Sale

Pizza is all about possibilities. With an endless variety of topping and crust combinations, it`s no wonder pizza has gained such widespread popularity. Pizza can be cooked in a regular oven, but the best tasting pizzas usually come out of specially designed pizza ovens.

Traditionally a pizza oven is a large oven that is capable of being heated to high temperatures. The term pizza oven is misleading. Pizza ovens are quite versatile and can be used to cook many things including large dessert pans.

However, there are many different types of pizza ovens for you to choose from. They all cook things a little differently and can really affect the taste and texture of the final cooked product. Some pizza ovens cook a little bit faster. Some need to warm up for a bit before you start to use them to cook anything to allow them to cook evenly. Some you can just put the pizza or other food item in the pizza oven, and turn it on to start cooking immediately. Even the same type of pizza ovens may vary significantly by brand type. You can find information and product reviews written by people who have use the products you are thinking about buying. It may also depend on what type of pizza you enjoy. Either way, with a little research you can find the perfect pizza oven for you and your needs, at a price that you can be happy with.

Generally pizza ovens come in gas or electric styles or wood fired model. Coals have even been used as a heating source. Wood fired pizza ovens are considered superior by some, but a tasty pizza can be produced by just about any style of pizza oven. Try this incredible new discovery: Cone Pizza!

Commercial pizza ovens are popular in restaurants, whether for catering or just feeding the general public. Does your dream kitchen include a pizza oven Pizza lovers who want to enjoy restaurant quality pizza at home can purchase personal use pizza ovens or build their own ovens from scratch. The popularity of pizza practically guarantees that pizza ovens will continue to heat up the mealtime scene for years to come. Find great French Recipes here.
Pizza ovens come in different shapes and sizes. It would range from the very traditional to the most modern like our regular ovens he see in our next door bakeries. But one thing is very much common in such ovens is their sizes. Its size has to accommodate big size pizzas like a 24 incher pie or a regular 18 inch pie. And for commercial purposes, it has to accommodate at least 4 pies of a double decked type would do for modern pizza ovens. These ovens have different types of fuel used. Modern ovens use an LPG (liquefied petroleum gas) but traditional ovens like the clay brick type oven use wood and for every type of wood you use gives different flavors to your pizza.

The floor of a pizza oven is not like your regular grill type rack in your home oven. Pizza ovens floor has to be flat. Cooking the pizza is placing the whole pie directly into directly flat on the floor. This allows the pie to retain its flat bottom and can be turned around with ease. But some place a pan into the crust for thicker dough but the same principle is done but in this case a pan was used to compensate for the flat surface. These Ovens cook by convection type. Heat goes around the oven before going out into the chimney or exhaust in traditional ovens.

Modern ovens work with the same principle. Pizza ovens have big opening to allow the cook to introduce a big wooden paddle to turn the pizza by sliding it underneath the pizza and turning it. Modern pizza ovens though now have a thermostat to set at what type of heat you want your pizza to cook. But, on the other hand traditional pizza ovens use instincts and experience in the flame. All you have to do is take out the burning wood if it is too hot or if you want more heat then you add more wood or you shove the fire a wee bit closer to the pizza. And with regards to time, modern pizza ovens have timers to tell you but with traditional ovens dont have such and it all boils down to the bakers instinct and experience .

Different regions in the world use different types of pizza oven. For example, Italy use the brick oven which is very traditional and you pizza is very flavorful.

Most countries use the metal type ovens for ease and cost effectiveness for they have a double decking to allow more pizzas to be cooked at one time. But gourmet shops if allowable still use the clay brick type to maintain quality and flavor to their pizzas. These shops using such ovens are the favorite of the traditionalists in the pizza world. Clay brick ovens comes in different shapes and all looks beautiful as long as the space allows it though. Modern ovens have the rectangular stainless steel body with either glass door or a metal door. One improvement in the modern steel oven is that some ovens are designed to accommodate wood into the oven for a more flavorful pizza.

Pizza ovens are also designed to retain heat in order to also cook food using the heat retained inside the oven. Whatever type of oven you come across with it all boils down to flavor, experience, and passion into every pizza cooked. The oven is just a tool for cooking pizzas but an indispensible tool for every pizza lover in the world.

Do you love pizza? How often do you have pizza? Thanks to the Italians for sharing with us this wonderful food. Pizza is always a delight to eat whatever the occasion is.

Have you tried making your own pizza at home? It must be a pleasant experience to cook your own favorite food in the comforts of your home and share it with your loved ones or guests. If you havent tried making pizza at home, would you like to try at least even for fun?

One important thing you need to cook your pizza right is an Oven. Pizza Ovens come in different shapes and sizes. There are a lot of high quality Pizza ovens produced and manufactured in Italy. There are different types of Pizza Ovens for specific use. There are ovens for house and garden, restaurants, caterers, and bakeries. The most notable difference between commercial ovens from regular house use is only the size. Commercial ovens are generally larger and accommodate more pizza than house and garden Pizza Ovens.

Traditional Pizza Ovens can either be brick ovens or wood-burning Pizza Ovens. A wood-burning Pizza Oven is usually made of clay adobe and fire bricks. Fire bricks are usually heat resistant concrete which are made to withstand extended high heat conditions. The wood-burning Pizza Oven is the more traditional way of cooking pizza.

Some pizza enthusiasts go beyond cooking their favorite pizza. They even go to the extent of building their own Pizza Ovens. Traditional Pizza Ovens are not so difficult to build especially if you are the Do It Yourself kind of person. Oven designs can be simple or complex. You can choose a design which is within your capacity to make. For starters you can build an oven which will cost you around $150. This can be accomplished by using old red clay building blocks which are already thoroughly cleaned. You can usually get these building blocks for free. A well budgeted Pizza Oven can cost between $750- $1500 or even more.

Building a nice Brick Pizza Oven in your backyard is a challenging yet a rewarding project once completed. Although building a Pizza Oven will take some time nevertheless it will add interest and may even become a focal point in your own backyard.

Before starting to build a Pizza Oven you need to consider a few things which include the following:

1. Determine what type of pizza oven you want to build. Do you want to build an oven with chimney or without chimney? Oven with chimneys may be more difficult to make because of its complicated design.
2. Determine the size of oven you want to have. Pizza Ovens can be built in different sizes depending on your requirement and available space. Many experts advice that the inner diameter should be no less than 16 inches. The thermal layer on the other hand should have at least 6 inches and no less.
3. You will also need a very strong foundation since Pizza Ovens are rather heavy. A standard foundation is usually 4 thick. However, areas with very cold climate may need more substantial foundation.

While it takes time to build your own pizza oven it will surely be a delight to you and your family to enjoy traditional pizza right in your own home. In the meanwhile grab a bite from your favorite pizza restaurant and enjoy that delicious treat.

Complete Guide Grilled Pizza

The Complete Guide to Grilled pizza

It 'a refrain familiar to us: making Napolitan pizza-like at home is impossible. Since the equipment of our apartments do not include wood-fired ovens with a circular otherwise known as "soil" where the temperature reaches 400 degrees, topped by domes made of refractory material (which does not disperse the heat), where the temperature exceeds 500 °, there just have to say goodbye to the soft and compact, the typical maculation under and along the edge, in other words, the pizza (like) Napolitan. This does not mean that the grid is by far the easiest way to convert a paste in a soft, airy and crispy pizza, well spotted. Even at home. Even without owning expensive ovens or cooking equipment geek.

THE GRILL

As in the case of the barbecued chicken, even for the pizza I used a kettle grill, charcoal spherical in shape, namely the Rover 570 LH Outdoor chef distributed in Italy by Hot. In this grill, as in others, there is no temperature control knob, and since over the hot coals will reach up to 500 ° C, the mixture threatens to char in a flash. So that does not happen we have to choose the right time for cooking, and taking a step back, carefully prepare the grill. Let me show you something.

If we do that in this info graphic, by placing the coal on only one side of the brazier, we derive two areas of focus. The first, above the burning coals, we need to cook at high temperatures. The other area instead, a kind of ER (emergency room, okay, I see too much TV), the pizza is the one where we move in case of need, and we also need to complete the cooking.

The MIX

After eons of evidence we've all developed our favorite mix: direct, prepared with the yeast, mix by hand or made with the hook because the gluten ... blah blah. Here, the pizza cooked on the barbecue using the recipe of your choice, is not the time to upset the balance achieved with difficulty. We have other things to think about.

FIRST TIME COOKING HIGH TEMPERATURE

Please note, the pizza does not mean macular charred, see how to do step by step.

STEP # 1: BUBBLES / bubbling

A few seconds after having laid the dough on the grill of the bubbles begin to form. It 'time to lift the flaps to
check for doneness. Move the batter into the fire zone colder without disconnecting from the grid too.

STEP # 2: HOLES BUBBLES / Flipping

Bubbles holes to let out the steam, and using the classic barbecue tongs revolt the dough to bake the other side. Thanks to the dry heat of the grill cooking was exemplary: mixing polished, dried and perfumed.


STEP No. 3: SAUCE / TOPPING

I suggest a couple of sauces that take advantage of the resistance to the weight of the dough.

Pizza Ceres

Tomato, mozzarella, smoked cheese, grilled eggplant, roasted peppers in the ash, chili oil, chili flakes, crispy
celery, green olives in brine.Once seasoned the mixture, kept always in the fire zone colder, I closed the lid of the kettle, waiting for the ingredients were very hot and melted cheese. With the amount of coal that you saw in the photos, some hardwood lump charcoal 2 kg, inside the cooking chamber have reached 300 ° C in less than a minute.When cooked, I completed with a dash of extra virgin Sicilian, celery leaves chopped and whole leaves of basil black. The aroma was superb, but we examine the pizza point by point.

The mixture was compact but fragrant, clear from the edge, well spotted. The ingredients, though many, were distinguished perfectly, in fact, hard not to be satisfied. I'm going to write something that will appeal to fans of the pizza but I hope no one take it. After all, cooking in the oven remains unsurpassed, and this is not a challenge. However, there will ever move the dressing of a pizza with a knife, even a pizza Napolitan pizza to adequate living within us. Well, do not tell me that the kind of quagmire that is formed under the condiment, it is a godsend. Indeed, looking more than once I questioned: "I eat or not"? But as we know, a good pizza cannot be in the pot. Here, the grilling does not form any kind of wetlands in the pizza, and realizes the miracle of a small slice, held only by the board, remains perfectly horizontal. There are other advantages, and not recently. The crust under the sauce we also said, adding the scent of wood-burning oven because of the high temperatures of cooking and the advantage of both sides of the dough.

Pizza Artemis

As the guests took advantage of Ceres, I placed another on the grill and pizza at the time of the topping, it was the turn of Artemis. Tomato, mozzarella, grilled onions and potato discs, strips of crispy bacon and the glorious and almost impossible to find Robiola Roccaverano a small producer.

When cooked, I add some fresh herbs and a drizzle of extra virgin olive oil. So chopped parsley, chives and a good sprinkling of black pepper, freshly ground. Even in this case the dough was crisp and very digestible. An ideal base for the sauce.

CONCLUSIONS

Put it this way, not discussing the cooking in the oven, some of you, also taking advantage of the season, have plans to try the BBQ pizza? I highly recommend this!!!