Hello. Does this pizza oven brown the crust on the bottom of the pizza? My Viking does not - looking for a solution to my pizza woes!
621191
Absolutely! It cooks the whole pizza at once so no need to cook the crust first. I made FOURTEEN pizzas for Father's Day today. They were all awesome! :) I do get the char on the bottom of my pizzas.
621192
Yes, browns nicely but will not get the charring of a true Neopolitan pizza. However for me the pros of portability and ease-of-use outweigh the slight con.
621193
Will char pretty well if you don't have too many toppings. It also heats up fairly well on top, but not enough for much browning.
1792749
It's possible that your dough is too wet. It should be well floured before putting it on the hot stone. You can also sprinkle some flour on the stone as well. The flour will burn but it might help with easy removal. I had this problem the first time I used the pizza maker but after adjusting my dough, I have not had any difficulty removing the pizza. Good luck!
1647525
Yes - Use Lemon Juice and/or baking soda. I have a pizza stone that had the same issue. This worked beautifully!
1372799
Im not sure what you mean by "base"..but if your talking about the bottom of the pizza, I get the stone as hot as the Summitt will go...once over 600 I put pizza on and close lid. I check after a few minutes and remove when the bottom crust is the way I like it. We prefer a thin crust..and slightly crispy. Hope this helps. I put the stone in the middle of the grill fyi...and that allows the "oven type" surround heat to finish the toppings. I dont use corn meal, and, I always assemble pizza complete before putting on stone. As you "peek" at the bottom, use your pizza spatula to loosen any cheese or other item that may cause sticking..normally, the ston e is so hot, it burns the materials completely. Im not sure what you mean by "base"..but if your talking about the bottom of the pizza, I get the stone as hot as the Summitt will go...once over 600 I put pizza on and close lid. I check after a few minutes and remove when the bottom crust is the way I like it. We prefer a thin crust..and slightly crispy. Hope this helps. I put the stone in the middle of the grill fyi...and that allows the "oven type" surround heat to finish the toppings. I dont use corn meal, and, I always assemble pizza complete before putting on stone. As you "peek" at the bottom, use your... » Read More Im not sure what you mean by "base"..but if your talking about the bottom of the pizza, I get the stone as hot as the Summitt will go...once over 600 I put pizza on and close lid. I check after a few minutes and remove when the bottom crust is the way I like it. We prefer a thin crust..and slightly crispy. Hope this helps. I put the stone in the middle of the grill fyi...and that allows the "oven type" surround heat to finish the toppings. I dont use corn meal, and, I always assemble pizza complete before putting on stone. As you "peek" at the bottom, use your pizza spatula to loosen any cheese or other item that may cause sticking..normally, the ston e is so hot, it burns the materials completely. « Show Less
1990467
Hi, I have only baked pumpkin pie in mine, The edges got brown so I would think the top should get browned as well.
915467
This is an industrial sized pizza oven. It heats up quickly and will cook fresh pizza as well as frozen. I love mine and highly recommend it. Please be aware that it is quite large.
1742162
After it is done kneading the first time, it does a little beep, at least with basic bread it did. For changing pounds, you do that once you select the program mode. Press lbs button to change to 2 and select crust for whatever shade you want, to me Medium is good. Again, I only have made pizza dough and basic white bread, but should be same basic process
1720272
I have made pizza dough and bread with great results. I suppose it all depends on the receipe you use. My suggestion would be to visit their website or better yet call and ask them specifically. Sorry I couldn't be of more help.
664845
The one i bought says to preheat at 450 for 15 minutes and slide the pizza on it. My pizza did not want to slide, so next time i will freeze my dough on another pan, put it on the hot stone and then the toppings. I really am pleased with this one. The last one broke due to my putting it on a burner that still had some heat!! My fault. Hope this helps.
2079920
cooks, toasts, broils, etc. very evenly. I suggest a crisper pan or mesh for pizza. It gets very hot, I burned a couple of things at first, pay especial attention to direction to turn on/off button past 10 before setting desired time.
2212409
I bought a thin metal pizza peel from Amazon and that was key. Once the oven gets hot, it is awkward (and hot) to muck with the top; much better to slide the pizza in. I also find I need to rotate the pizza once during cooking for even cooking, and the thin metal peel makes this a piece of cake. If you make the pizza in advance, use corn meal or some other strategy to ensure the pizza can slide easily from the peel into oven unit (perhaps even freezing it a little). All that said, the Pronto works great. Recently made a wonderful pan pizza in it as well.
966379
to Markmurto, have you adapted NuWave recipes to this oven? I have the Oyama arriving tomorrow, since it is non-halgen and supposedly short on recipes and all the cookbooks for this type oven are halogen inspred, I'm thinking I'll be "creatively adapting" all my regular cooking times/temps with this oven. I did not want halogen because of burnt/exploding bulb/burnt socket issues I've read with the halogens. Any answer from you (or others) is appreciated, thank you!
1774005
No, it's not. It's a countertop oven, toasts, broils, heats leftover pizza well, melts cheese. Toast is good @ #5 for 2 slices, turn over and finish if you like it evenly toasted. Top heat bar heats, bottom bars heat, and some settings cycle thru both. I was a little disappt'ed at first, but after a week, I really liked it. My only irritation is that toast takes a little monitoring to get it "just right!"
184282
I don't use any.. It works just great!! It makes a really crispy exterior.. Another tip for crust is to use water for steam.. I pour water in the bottom of my oven about 1/2 cup.. If you don't feel comfortable with that use a oven proof pan with ice in it..
391827
Not sure what you mean by using water/steam in the oven but I think pizza crust comes out crispier if you preheat the stone.
1039803
Important that you not try to fit the Breville pizza stone in this oven, because it just does NOT fit. Have not found a stone that does. Anyone???
1997467
I'm not sure if it is or not but unless you're pressing it into the crust instead of just loosely laying it over the top I've not had a problem. You may get a little bit of baked crust shavings that stick in places but it washes up easily.