Is the New Solo Stove Pi Prime Pizza Oven The Best New Pizza Oven for $350? - Full Review

hey everybody welcome back to Heartland Productions another hot day here in Austin Texas and you got it I have another oven to test out today can't wait to show you this makes pizza numb Pizza Oven number seven stay tuned to the very end of the video I'm going to make a pizza with it so let me get it all set up and let's get going [Music] [Music] foreign so I guess before I get it all unpacked and ready to go I want to talk a little bit about kind of the oven so you'll probably have noticed if you've been following my channel that I've already reviewed one of the solo stove Pie pizza ovens this is version number two so if you haven't watched that video I'll put up a link up here in the corner too so you can watch it the original oven I I found it was great that was very well made it cooked great pizza my only concern was at the size of the oven and kind of the way it was all kind of put together it was a little too expensive I think it was probably I think it was like around five six hundred dollars ish so some of my feedback to solo stove was it was a great oven but it was way overpriced for what you're getting and the size Etc this new one is the pie prime pizza oven from solo stove so visually it looks it's almost identical as far as the same shape the same form Etc the main differences are this is a gas only version so I'm assuming they save some of the money by not having to have a a wood and a gas burner that being able to take in and out so this one's gas only and other than that it looks like the bottom part of it instead of stainless steel it is a black coated steel so again that's probably another cost saving thing from a look perspective from the pictures it looks great but we'll see that when we unpack it also the price of this new oven is right around just with the oven the stone the gas connection kind of the basic what comes with it it's around 349 dollars so at that price point I have very high hopes for this oven because if it Cooks like the original one did at 349 dollars I think this might end up being a great oven let's get it unpacked and check it out in more detail [Music] and lonely in my room again trying to find the words to say but nothing comes out I am looking for the better days it seem like they just stay away whenever I try there's so many things that I keep in my mind all right now you can see what I was talking about the black at the bottom the previous model this was stainless steel this looks actually just as good I kind of like the contrast it appears to be high quality High gauge steel it's just powder coated black another great feature that I like about this is that the burner control in the ignition is on the front a lot of ovens have it on the side or in the back which make it kind of a pain in the butt especially if you're trying to control it turn it down turn it up Etc you can't see the flame while you're doing it the flames and the burners in the very back of this let's go and get the stones again the stones are relatively thin these are kind of the standard on the thinner side compared to some of my other ovens like the ghosnies let's go in these are easily take them in and out too so if you get stained or they get really dirty or something like that you can always flip them or replace them if they crack or break let's slide these in pretty straightforward nothing hard just they slide right in hey there you go that's what it looks like with the stones in it's a very compact oven hopefully you can see I'll do a little walk around you can kind of see the whole thing all stainless steel on the top and sides there's your liquid propane connector standard nothing crazy before I get it all heated up might as well measure it so the opening just at 13 inches so you'll easily be able to use a 12 inch peel and do a 12 inch Neapolitan the top to bottom looks like about three and a half from the floor of the oven to the roof of the oven you're not going to be able to put like a whole roasted chicken in there but for pizza that's great the smaller the opening the better the heat retention is too especially with thinner Stones you're going to want that heat retention just about 21 inches wide 15 and a half inches high from the bottom to the top 21 inches in diameter so this has a very small footprint great for small spaces having a relatively low base like most portable home pizza ovens is that it's not ideal to set it on a normal table top or countertop this is a standard outdoor patio table very low now the standard height it's about 29 inches high which puts the door opening of the pizza oven right at around 36 inches high which is basically countertop height it's not ideal when you're making pizza especially if you're going to make a lot of pizzas you want the opening the floor of the pizza to be right at kind of your relaxed arm height so when you're launching Pizza you're not having to squat down over and over again as it gets old so if I were to use this pizza oven kind of regularly out in my back patio I would either at a minimum have it on a counter height but I would actually probably take it up another six or seven inches also to have it kind of at my arm length so just note it and you can always put it on a couple paving stones or make like a little stand they also sell a stand also I think it's around 250 dollars give or take you can go onto their website they have the oven they have all the accessories they have some bundle kits also too is that if I were buying this oven I would probably just buy the base oven at first or at a minimum maybe the the entry level bundle they have because it has the infrared heat gun thermometer which is great to get the pizza stone temperatures it also has a a wooden peel and an aluminum peel reach out to me if you have Commons concerns or if you want my recommendations for what Peels and what accessories I would use I can send you some links and and send you some other recommendations too if you're just getting started the bundle Kit's great just to be able to make pizzas immediately you could buy that kit have it delivered on Saturday morning and be making pizzas that same night with everything you need to make pizza let's go ahead and get this hooked up as I mentioned this uses a standard 20 pound well it didn't have to be at 20 pound but it can use a standard 20 pound liquid propane tank so here this is an example this is a normal gas grill tank in the United States the 20 pound tank let's go ahead and get the regulator connected screw it on nice and tight and let's turn the gas on so before I get it hot and I can't do this I wanted to try the cover on see what it looked like it's a standard kind of gas grill material seems pretty heavy duty waterproof thank you yeah it fits great great looking cover really nothing special about it it covers up the gas the knob the gas connector too let's take it back off let's get it heat it up and get pizzas making okay let's see if we can get this thing lit I love having the burner in the front let's push it in it took three clicks I'm not sure hopefully you can see the flame flickering in the back it takes up kind of it's about 10 inches wide it's very hot I can feel the heat all the way from back here let's check out the gas knob too it's very easy to control you just turn it and down to low back up to high very nice nothing out of the ordinary I'm going to let this heat up this is the initial kind of the burn in so to season the stone to make sure the stones don't crack I always recommend turning it on I'm going to leave it on high just for a little bit then I'm going to turn on low for a couple hours no matter what the instructions say it's always better to turn it on a low the low heat and just let it run for two or three hours to get any moisture that could be inside the oven or in the stones to really season it to prevent the Stone from cracking when it's hot in summer it's not and if it's dry it's not as critical but if you live somewhere where it's rainy or a colder climate I would err on the side of caution and cure it for at least two or three hours the ingredients ready got my basil already all the usual stuff my semolina some pepperoni for my son's Pizza some San Marzano sauce add a little left over from the other night and got two Pizza these are my frozen ones that I took out of the freezer yesterday let them in the fridge overnight and then I they've been sitting out on the counter for a couple hours I guess first off let's check the temperature oh right in the middle it's about 766 degrees I don't know if you can see that trying out the new GoPro got it up on the tripod up there so we'll see with a multi-camera what it's if it's more work or effort bought that to film my son's soccer games figured I might as well use it for pizza making also if you haven't seen my dough video check it out I also have the video on how to freeze it it's great it's not a hundred percent exactly like fret using it right freshly made but if you're doing I always do a double batch and always freeze some I like to have it frozen that way I can just pop them in the fridge and have pizza the very next day let's get some of the excess flour out of the way so we don't burn stretch it out a little more like I say when the Dough's cold it doesn't stretch quite as much but looks great sauce it's about two I love this sauce it's a nice red just looks good good looking sauce always tastes better I say sauce it's just just Tomatoes I never cook the sauce Neapolitan sauce is just fresh tomatoes crushed up never cooked never with garlic never anything like that you can do that if you like it's just not necessarily traditional for all those people who are not familiar with the neapolitan pizza you don't load it with sauce you don't load it with cheese the dough is the star you just put enough sauce again it's everything fresh fresh tomato fresh cheese you want the whole entire thing to be fresh tasting not overloaded with sauce and seasoning little sprinkle of Parmesan on there I like to do a little drizzle of olive oil this is going to be my son so I'm going to do the pepperoni first so he stopped asking me when the pizza is going to be ready that done Pepperoni's not in a not a very typical Neapolitan well it's not a Neapolitan topping at all pepperoni is not even it just means belt it's kind of like bell pepper in Italian so it's just a Italian American ingredient you would say basically spicy salami is what the equivalent would be in Italy but not a very normal Neapolitan topping let's get this pizza in the oven here we go put a little semolina there just in case slide it on perfect well it never gets old okay let's get this thing launched 12 inch peel Works look at that looks great swap that out this oven I was saying I cured it for about two hours to make sure the stone get it nice and broken in I would say an oven like this it should take about 15-20 minutes to heat up to 750 degrees okay it's gonna be it's been in there about six seconds I have it turned on high we're gonna try that first let's see how everything Cooks I'm watching okay it's been about 30 seconds I'm trying to turn it a little bit the issue of having the burner in the back is you can't see if it's burning so you have to kind of proactively I know it's been about 30 seconds so that's typically the maximum I like it to be back there any more than that you're going to start burning the crust you'll also notice since this was frozen dough you'll hear people refer to leopard spotting when it's cold it actually gets a more distinguished spotting like this a lot of times you'll hear neapolitan pizza chefs refer to that as the measles so the smaller the spots the more sometimes instead of leopard spots it kind of becomes measles that means you basically the dough is cold a little bit more on that side but to me I kind of like the looks of all of them they look very uniformed when it's cold like that too so it although it's not a traditional leopard spot it's still a very good looking pizza okay let's get it in the back here looking good it's been just a minute right now let's do another 10-15 seconds maximum it's been just over about a minute 15 seconds let's look at oh that is absolutely amazing looking look how good that pizza looks let's check out the bottom look at that oh it's burning my hand you know you see it it is absolutely perfect let's set it on the cooling rack oh this is a great looking pizza nice and uniform see the spotting it looks good these are actually very nice leopard spots it looks great let's check out the bottom it's actually done to perfection great let it cool down it's extremely hot I got some nice air in the crust all in all a great looking pizza wow the pepperoni turned out amazing let's go ahead and get pizza number two we're gonna do a margarita why that one's kind of it's still pretty hot my son can wait a few seconds I'm hungry too so let's get pizza number two get it unstuck here again if you haven't watched some of my other videos check it out this frozen dough is amazing it's so nice to have dough in the freezer so easy make a double batch every time that way you always have extra dough okay let's stretch this out like I always say you'll see a lot of people I'm not a big fan of the slapping method however it's easier for you is the best method as long as you get the air out of the center so it doesn't all Bubble Up that's really all that matters and you don't destroy you want the air going out into the cornichoni so that's really all that matters stretch the dough out got a little hole in my door that's easy fix see the hole right there do is kind of pinch it Fold It Down press there we go good as good get the excess out of the way sauce and this is just San Marzano with a little bit of Basil that's it two tablespoons worth of sauce not more not less a little parmesan oh it is very hot out today it's mid-september and it's still 100 degrees out so if you're planning on visiting Austin I would do it in the fall or winter here we go some cheese let's get the basil last but not least a little extra virgin olive oil perfect okay let's get this one in the oven a little semolina just in case stretch it up on perfect okay it's been just about 30 seconds that's usually when I check here we go it's looking good all right it's been a little bit over probably about 45 seconds give or take this thing's looking like it's cooking quite nicely here in about five seconds just check again it's hard with the burner in the back that's my only complaint a lot of pizza ovens are like that The Rock Box almost all well all the uni ovens the flames in the back that's one of the reasons I prefer the burner on the pizza party ovens on the Dory and the emosione and I like my gosni Dome because the burners on the side more like a traditional so okay it's getting well okay I think we're about done let's do a couple more seconds and let's take this out okay just about a minute five seconds look at that absolutely Perfection so let's take this over to the cooling rack hopefully I don't drop it trying to carry a tripod and a pizza at the same time there we go both these pizzas look great let's check it out look at the crust on that one I think I left it a little bit the cheese got a little bit burnt again let's check out the bottom it looks absolutely perfect also I'm gonna go eat these and I'll give you the review look again beautiful pizzas solid pizza making let's give it a try that's good looking great look at the bottom absolutely amazing great job solo pie Prime oven yeah I'm gonna have to admit this actually this solo pie Prime oven cooked great pizza I actually really liked it it was super easy the setup for this thing was basically open the box and it was ready to go you just put the stones in connect the gas that's all I had to do so from a packaging it arrived nothing was broken it was packaged great it set up in just minutes I cured it for about an hour and a half actually because it's warm and dry out so I put it on low let it heat for about an hour and a half perfect then I cranked it up to high cooked Amazing Pizza I made two pizzas the the pepperoni and the margarita both turned out absolutely amazing they tasted good if you haven't watched my dough recipe and my how to freeze again I had a link somewhere in one of the videos or it'll be in the description below too so check that out all in all if you're in the market for a a small home pizza oven and you want to spend under four hundred dollars this one coming in at 349 dollars is a great price and I think it's all in all a very good oven and I would highly recommend this one some of the things kind of the pros and cons of it the pros it's stainless steel for the most part I mean there is a little part powder coated at the bottom the other thing that I really like about it I love having the the igniter it's an automatic igniter so it has the click function so it clicks it's not battery operated it clicks and it has it's in the front which makes it extremely easy to turn it to low to high and to be able to watch the flame those are the the probably the best things I like about it on the flip side some of the things that I'm not very crazy about are I don't really care having the burners in the backs of ovens but that's not unique to this oven so as I mentioned the the Gosney rock box has the burn the back almost all the uni ovens have the burners in the back too it just makes it very difficult to see if the crust is burning in the back so you have to be very diligent I mean making pizza in general you have to be very diligent and watch it all the time anyway so it's not a deal breaker at all it's just my personal preference I prefer having the burner on the side for the price point you really can't go wrong with this oven if you really like the look of this oven it is a great price and a great oven if you have any questions concerns please leave me a comment below also if you want to know the difference too I mean I have this will be the this is the eighth oven I believe I said seven earlier but I think this is the eighth of and seventh or eighth that I've tested so I have a lot of experience with different types of ovens and I can honestly say I enjoyed using this element it's a great oven for 349 dollars you're hard to beat this oven I would say this ranks kind of in the middle of it's a great quality and a great price thanks again for watching stay tuned I've got a bunch of other videos coming soon you see my head change [Music] [Music] [Music] oh still sounds sweet [Music]

Channel: Harpland Productions

Views: 15,946

Keywords: PIzza, solo stove, wood fired oven, pizza oven, ooni, gozney, gozney dome, ooni Koda, homemade, cooking, food, italian, italy, neapolitan, tomatoes, pizza dough, back yard, bbq, texas, austin, trending, best pizza oven, cooking with wood, outdoor cooking, patio, oven

Id: R7GEMI_L-bc

Length: 23min 56sec (1436 seconds)

Published: Tue Sep 26 2023