Vevor 16" Propane Pizza Oven Review - This is one HOT oven!

[Music] just received the vivor 16in gas Pizza Oven as you can see I've inserted the pizza stone it has lips on each of these arms for the stone to sit in place on the side there's a screw that you need to remove there's the pizza handle Crank that turns the stone when installing the crank it's best to have the screw hole facing up put the handle on drop the screw in kind of start it by hand grab a screwdriver if you notice when I turn the crank the pizza stone rotates and this could be useful cuz normally when you're cooking a pizza on a high temperature oven you want to pull it out spin it around and put it back in this way you could actually just kind of turn this rather slow and it'll constantly be rotating the pizza I'm going to have to play around with it but otherwise if you have it in one position and you turn it it'll go about halfway and then you can turn it again the rest of the way there is a little bit of play as you notice but I think this is going to work out great on the side it has a temperature control knob and what you could do is press it in turn it slightly counterclockwise you'll hear it click that's the igniter and it should ignite the propane and then when you want to turn it off press in turn clockwise you'll hear it click and it should shut off on the back of the device is the propane hose it came pre-installed here's all the accessories that come with the pizza oven there is a cover they do give you a pizza peel but it's only 12 in in diameter I really wish it were at least 14 possibly 16 that way you could load a larger Pizza on I may have to invest in another one they provide you with an instruction manual also manual match lighting instructions with that they also give you this match lighting tool so you just basically put paper there light it on fire and stick it in the oven but if the igniter works correctly you won't need to do that there's also a pizza and Grill oven recipe guide they tell you how to make your own homemade dough and they go over different Pizza types and then it tells you you can use the device for oven seared ribeye steaks oven roasted buffalo wings and also garlic butter baked salmon no thank you on the last one another thing that's cool is they provide you with an infrared thermometer you know like a heat gun I have a 30 lb propane tank they mention 20 lb I'm sure it'll work on a 30 and it should just attach to your existing propane tank and make sure it's on there good but don't overtighten it you're going to operate the pizza oven you could turn the valve to open the tank when you're finished with the pizza oven make sure to close the valve on your tank I just tested it out it definitely works you just press in turn the igniter once it's on you will be able to see the flames it's kind of hard to get in there and look at it but it's definitely heating up like I'm about 4T away from it see and I could feel it from here it's definitely getting hot the first pizza I'm going to make is this home Chef five cheese pizza it's it's one of those you could find in the deli section at your Market it's refrigerated it's not frozen also to note I let this sit out for about a half hour just to get it to room temperature you don't want to put anything super cold on that pizza stone to let it preheat 15 minutes to reach full temperature so I'm going to wait the oven's been on for about 15 minutes do a reading here showing 73 35 but these Stones take longer than 15 minutes to heat up from my experience however if I measure the inside top of the oven I'm getting 917 so it's pretty much heated up I could let it go longer and let the stone heat up longer but this is a store-bought pizza and there's really no need I don't [Music] think there we go I could have got it back a little further but for the first time probably not doing too bad now I'm going to let it cook about 30 40 seconds and then give it a turn I'm kind of looking at it as it's going and it's already smoking so I'm going to turn it oh yeah it really did that quick like it's burnt on that side so I'm going to just keep turning it you may even want to just slowly rotate it I mean this is cooking so quick guys okay that's it it hasn't even been a minute check that out I'm making one for my dad first now this dough I made yesterday afternoon it's been in the refrigerator about 20 hours and sitting at at room temperature about 6 6 and 1 half hours and it's starting to ferment you can see this bubble popping out there I made it with kuto Pizzeria flour and I used the recipe provided by vivor flour the surface a little bit and I like to use the spatula to kind of release it it doesn't stress it as much as if you just grabbed it with your hands here we go just kind of want to rotate it and stretch it just with your fingertips time for the tomato sauce this is what I'm using this time normally I make my own but I thought I'd give this a try cuz I use their Tomatoes a lot it's very thick I'll tell you that whole milk mozzarella I shredded it don't buy the pre-shredded stuff folks and he wants tomatoes on his pizza in the back it's about 768 in the front 528 so I'll turn the handle half a rotation in the front now 883 and in the back 908 first you want to turn down the heat before putting the pizza in so I'll do that now there we go okay it is moving so let's try this I'm not good at this yet folks but I'm going to stretch this out just a little bit okay there we go going to let it go about 30 seconds give or take oh yeah that's looking good that crust that's looking good all right let's see what we got here oh yeah that looks good okay let's go for this side oh that's looking groovy that's getting out of there oh yeah that looks good so I'm putting it on a wire rack that way the bottom won't soften up too much looking at the bottom wow and it got some Browning it definitely did so far I'm really lighten this Vivo Pizza Oven cut it in slices it's like a 10in pizza so I think in four slices would be good and it's got this kind of crusty exterior but totally soft in the middle wow I have a second doughball and I don't know if I mentioned it but these are 260 g and let's turn it out [Music] Les Le some [Music] oregano there we go look at that now I know it's going to look burnt but that is just nice and well done the way I like it the pepperoni got a nice Char some of them came loose when I shifted it in but all in all not unhappy I could just see the gluten structure right there but let's flour this up a little bit [Music] so just kind of let gravity do the work I'm still not the best at this but uh I have a fair understanding you could say definitely better than using using a rolling pin guys don't ever want to do that you use a rolling pin and you get rid of all the gas that's in the crust that you help push out to the edge next time for some [Music] sauce next up some paragan regano now there some mozzarella next up some oregano lastly some pepperoni my dad wants cheese on his pizza but not pepperoni so I'm going to do half [Applause] pepperoni and I may not even even a brought out and enough pepperonis well not as much as I'd like to so there we go half pepperoni half cheese first thing I'm doing is turning the heat down all the way also rotating the pizza stone so the part that in the back is now up [Music] front there we go and I'm going to start turning this immediately all right I think we're golden here we go wow that's a lot of pepperoni made a lot of Grease check it out folks that's what I'm looking at all the pepperonis not only have CED up but they have a nice little crispness at the end cheese looks on point crust looks great so yeah I thought I'd end it with another home Chef because the first one I made I realized I never turned down the heat before I put the pizza in this one's a cheeseburger pizza with beef patty crumbles pickles onions tomatoes cheesy ketchup and a mustard sauce on a wood fired style crust I never thought I'd see something like this in the supermarket all right let's do it I'm going actually turn this one kind of slow and I did just turn down the thermostat I'm actually considering shutting it off cuz I don't think I really need all that heat yeah I'm going to turn it off so there's no flame anymore just the heat that's built up inside that one spot got a little bit toasty it's going to be fine though I really overall love this pizza oven just going to put it out there there we go going to put it on the wire rack till it cool off a second it looks pretty good I like my edges of the crust really pretty crispy and this is definitely going to be like that let's move over to the table and I'll sample it with you guys welcome back ladies and gentlemen here I am with the cheeseburger pizza wow bottom is just nice let's see how it [Music] is definitely a mustard cheesy sauce wow the pickles this is actually a pretty decent Pizza I never thought I would say that wow even the part that's like a little bit blackened it's not hard crunchy crispy it's like soft crunchy crispy it's It's like got a little bit of a crisp but it's like soft underneath and I'm beginning to learn that's what's up with this pizza oven um it Cooks things at such a high temperature that the outside gets done and the inside is still a nice texture I notice when I do it with lower temperature ovens the longer I cook it at the lower temperature sure it'll get crispy but inside it's also kind of like hard and I don't know not desirable for me I like it this way where it's soft but yet crunchy on the outside so all in all I give a big thumbs up to the vivor 16-in propane Pizza Oven I love the crank you could turn it frontward or backward at your own speed um 16in size it cooks very evenly so long as you know how to R rotate it and keep an eye on the pizza while it's going this time I had it around 750° right around there I didn't want it to get too hot cuz I think it would be too aggressive for this type of pizza but nonetheless work great the only one thing the one thing that I wish vivor did different I wish they supplied a 16in pizza peel then you'd be able to use the full size of the oven now I know you could get a pizza peel for under $20 that is 16 in I may just buy one of those and come back and do a larger pizza with you guys oh yeah also one of my demonstrations I included was cooking a large 16-in pizza on a pizza screen it worked wonderful the only problem was the very bottom of the crust didn't really brown or anything it was really too soft it was cooked but it was soft you know but what I did to remedy that that I didn't show on this video is I um through it inside of my Pit Boss on my grill and that got the bottom all nice and charred so it ended up working out I just didn't want to use two different devices in this video but that is one idea if you really feel like you have to do it that way otherwise I'm impressed go check it out at vivo.com I will have a link in my description and also in a pinned comment in this video highly recommend it very much well worth it and uh big thank you to vivor for sending it my to review that's about it if you have any comments questions or concerns drop me a line below I love hearing from you and if you're new to my channel don't forget to hit that subscribe button before you leave I got all kinds of good videos coming out until next time have a stellar day be excellent and most of all remember me I'm KJ Ando your food experience host with the most yall take care and I'll see you next time

Channel: The Food Experience

Views: 1,421

Keywords: The Food Experience, Food Experience, Food, Tasty, Grub, Vevor, Propane, Pizza, Oven, Cook, Pie, GAS, pizzeria, 16

Id: go_GCMFH2JM

Length: 17min 36sec (1056 seconds)

Published: Mon May 20 2024