The BEST Indoor Pizza Oven on the Internet (Sort Of…)

In this video, I test what might be the best indoor pizza oven on the internet...

Work With Me👇🏼

🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time

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🍕 MY PIZZA POP UP INSTAGRAM

🔪 EQUIPMENT USED IN THIS VIDEO
BAKING STEELS (Get 10% Off Using the Code "CHARLIE10"):

📃 TABLE OF CONTENTS
0:00 - Testing out the Oven
4:28 - First Bake
7:23 - Coming Up With a New Solution
10:11 - Testing out the New Method
12:09 - The Ultimate Test (Neapolitan-Style Pizza)

Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson

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[TrickyTangerine]

Just had dinner in Portugal with your mum and Dad on their last day in the Algarve. Promised we’d watch and subscribe they are great people. Jack and Arianna… GO LIONS 🦁

[krissondors]

I feel like your main issue with the stone is that it sits right above the heating element so rather than being heated by the ambient temperature of the oven, its heated by being in close proximity to the bottom heating element. What you need it a heat deflector under the stone, or something to insulate it from the heat of the bottom element. Heck, you could even use the original stone on the bottom to soak up the heat from the element, then put some small spacers on top of it (could be some small pieces of tile or stone or even a wire screen) and then put your new stone on top of the spacer. Having that air gap will allow your top stone to heat up from the ambient heat of the oven and should prevent the bottom of the pizza getting too cripsy or burnt.

[davidhalldurham]

You're the best, Charlie!!! We love you here and appreciate your dogged determination. Please keep 'em coming.

[dainjuras]

Thanks! Your videos are so good and have solved many of the same curiosities I have been wondering about. You methods are well thought out.

[BigSnipp]

I'm sure most of you have watched all of Charlie's pizza videos like me. I think it's basically inevitable he opens his own pizza shop.

[AvnerRosenstein-ULTRA-LXV]

This guy and pizza...serious business here. I second the comment that it's inevitable that he has his own pizza shop!

[krystalklearwater]

Love your passion for making pizza! Thanks for taking time to producing such great videos Charlie!

[chestergunnn]

I have worked pizza for 30 years and have always started the pie on a pizza screen. For the last 30% the screen is taken out and finished on the stove. I use a screen on a stone at home. I have a two stones in my home oven, starting on the top stone then moving to the bottom stone until done. Total time at 500 F is 11 minutes. Awesome pizza almost every time.

[dangelorussell]

I don't know that many things excite me in life as much as these videos do

[thinkaboditichabodit]

Fellow pizza maker here. I've only watched a few of Charlie's videos and I totally understand his frustration. You have to remember, you're cooking at home and for yourself. I do have a suggestion for you after watching this particular video. Have you thought of using two (2) pizza stones? That way the intense heat area is smaller (between the two stones) and can obtain even browning. It took me many pizzas to come up with something I liked. I do not like steel. My stone is an 18 by 18 and is 1 inch thick. It's made out of a high grade Non-Toxic Mullite mixture, containing a very high quantity of grog. If you find a company that makes these, then you'll know where I bought it.

[usafansoren]

Italian subscriber here, I love your approach Charlie. I've been subscribed for a long time, keep grinding.

Much love from Italy ❤🇮🇹 don't tell my Italian friends, but Detroit style pizza is amazing 😍

I live near roma, have you ever tried "pizza in teglia alla romana"?

[TrogdorBurninor]

An 120-15A circuit can handle 1800W for brief periods, but only about 1440W for continuous loads (which derate capacity by 20% under the NEC). Lots of manufacturers push this up to 1500W for eg heaters. You're completely correct that you need a 20A circuit for this device, which should be good to 2400W surge & 1920W continuous.

[Sam-ygry]

Hey Charlie, thank you for all your vids. What oven did you decide to go with for your pizza popup? Are you still using the Advantco?

[MrRmiller]

Hey idk if you'll get this message but I have the same oven..what helps me is I find the ideal leoparding I want on the bottom of my pizza and then throw it on a screen to bake the rest of the way. It definitely helps prevent burning. I hope this helps!

[donscott]

I’d sure like for you to try more pizza ovens!
I work in a Greek restaurant that used to have a conventional oven that reached 650, but they remodeled the line, replacing the conventional ovens with total convection😢. Can’t get anywhere near the same results; it should be noted That I use “screens” and not a steel or stone. This way I only need to preheat the oven: not the stone. Cook time IS a tad longer without a stone but using a lower rack seems to lessen this problem. Crispness is a different issue: stones or steels would probably be the best solution for that..

[QuargCooper]

With the top element on alone, the stone was undertaking the bottom. Any thoughts about using the steel with only the top element?

[TeufelHund]

I have the vevor $175 one you reviewed last. I've had no issues with browning on the top of the pizza. What I did was I put a round pizza stone i already had (easier to take out and clean) on top of the square pizza stone it came with. You used the metal shelf when you tried it. Try using that one again. But placing the pizza on the stone, and NO metal shelf.

[adamcain]

Thanks for the review I have been looking at the same oven

[Jerrywave_]

Somehow towards the end I was expecting the pizza steel to be a surprise winner 😂 great vid 👌🏻

[DJSpecialSauce]

I bought one of these a couple of years ago and after spending HOURS trying to get my Neapolitan pizza to bake correctly, I finally returned it. I thought the build was solid, good features, but damn if I could get a pizza to bake properly. So I stuck with my Ooni Koda 16 — although I * am * looking at that Costco "Chefman" indoor electric oven you reviewed, I'm not gon' lie.