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Contempo Table Top Gas Pizza Oven $171.75 (25% off) @ BigW

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Contempo Table Top Gas Pizza Oven $171.75 (25% off) @ BigWAffiliate
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[Deactivated] on 15/01/2022 - 13:16 bigw.com.au (2768 clicks)
Last edited 15/01/2022 - 13:19
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Ok, so it’s not going to be the worlds best pizza oven, but it looks like it’ll do the job decently enough and is an easier upgrade to my fire stone gas bbq adapter as it’s just stand alone.

Now that I make pizza more regularly getting the pizza box in and out and uncovering the bbq is annoying.

Combine it with 15% cashback at ShopBack today (max $20) at ShopBack.

Note delivery is like $45 but click and collect is free.

Kind of a noob question but can the pizza experts tell me if the pizza goes directly on the stone and so no tray needed?

Home & Garden Contempo Oven Pizza Oven

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BIG W
BIG W

closed Comments

  • Kozhutki on 15/01/2022 - 13:22
    +4

    thought it was some type of van in the thumbnail

    • [Deactivated] on 15/01/2022 - 13:22
      +2

      The flavour van!

  • seb on 15/01/2022 - 13:32
    +5

    The official Neapolitan Pizza guidelines nominate 420degC for the floor and 480degC for the roof of the oven. That cooks the pizza in 60-90 seconds, top and bottom.
    Different ovens will perform differently.
    Different floor materials also perform differently due to different conductivity.
    On my oven I found I kept burning the base but the topping wasn't quite cooked.
    So now I use Pizza Mesh Screens. This stops the base burning too quickly but still crisps it up.
    If the floor is 350degC, the Pizza Screen retards the base cooking and I have to finish it on the stone.

    • [Deactivated] on 15/01/2022 - 13:39
      +1

      Thanks.. pizza mesh screen is interesting

    • WilhelmBargo on 15/01/2022 - 15:12

      If you put a pizza stone on the top shelf and the bottom shelf it will convect more heat to the pizza

      Also are you preheating the stone for 1 hour prior to cooking?

      • spaceflight on 16/01/2022 - 10:41

        You don't need to preheat the stone for exactly one hour.

        Once it's at the desired temperature letting it sit longer won't change anything.
        The amount of time that takes depends on how thick the stone is and what it is made from

  • snappy1234 on 15/01/2022 - 13:35

    question but can the pizza experts tell me if the pizza goes directly on the stone and so no tray needed?

    Straight on stone is all you need.

    ( try not to have cheese hanging over edge of pizza and other oily items)

    Just keeps stone cleaner

    Edit : I make my own base so the post above mine is not as relevant.(sebs post)

    • [Deactivated] on 15/01/2022 - 13:39

      You make your own base as in pizza base or the base plate for the oven? ( not sure why it’s less relevant)
      I presumed most people with a pizza oven would make their own pizza bases since even the easy results from a Panasonic bread maker still taste pretty great

      • snappy1234 on 15/01/2022 - 13:52

        Hi,- I make my base after a fair bit of trial and error to get topping/ base cooked at similar time.

        Tis dirt cheap to practice making them ( imho)

        Friends even chuck their flat breads on !

        • [Deactivated] on 15/01/2022 - 14:11

          Excellent… I’ve just done normal dough, but I’m attempting a sour dough starter

  • VGGDP on 15/01/2022 - 13:40

    Can you use Natural Gas for this unit?

    • [Deactivated] on 15/01/2022 - 13:43

      I believe it’s just LPG like a BBQ…

      • VGGDP on 15/01/2022 - 13:51
        +2

        Thanks yes the BBQ reference is the only clue.

  • seb on 15/01/2022 - 13:50
    +1

    Neapolitan-style pizzas have a cornice 3cm around the edge of the pizza where no sauce or topping is placed.

    Making pizza dough is pretty easy. I have not tried the pre-made pizza bases in a high-temperature oven. I expect pre-made bases might have oil in them which is not used in the recipes for Neapolitan-style pizza. I understand oil is not ideal in a high temperature oven but I haven't tried so it might be ok

    • [Deactivated] on 15/01/2022 - 13:51

      Thanks for the tips, I've also heard traditional Buffalo based mozzarella has a higher water content and that helps to keep it from browning too!

      • seb on 15/01/2022 - 14:35
        +1

        You don't want to make pizza soup. Dry the cheese as much as reasonably possible

  • Loot N Plunder on 15/01/2022 - 14:06

    question but can the pizza experts tell me if the pizza goes directly on the stone and so no tray needed?

    As seb mentioned "Different ovens will perform differently." and as the heat in this unit is supplied from the bottom you will burn the bottoms cooking them directly on the stone.
    seb also mentioned "Pizza Mesh Screens" which is also correct for this type of pizza oven.
    Don't be tempted to use pizza pans they will also burn the bottoms but only in patches making contact with the stone
    You will get a nice even cook with a great crust using Pizza Mesh Screens. Just make sure you get the right size ones for that oven

    • [Deactivated] on 15/01/2022 - 14:07

      Thank you, any amazon or eBay links to point me to

  • QuickToThePointless on 15/01/2022 - 14:08
    +3

    Good for those who grabbed some ninja turtles yesterday

    Remember, they dont like anchovies though

    • [Deactivated] on 15/01/2022 - 17:40

      They do like RATs though (making them closer to sheep than turtles - baaa!).

  • Laziofogna on 15/01/2022 - 14:09

    No tray

    • [Deactivated] on 15/01/2022 - 14:11

      It does have a shovel
      ——
      “The pizza oven is gas fueled and features stainless steel doors, fascia and pizza shovel.”

  • Laziofogna on 15/01/2022 - 14:12

    He asked if he has to use a tray. No tray.

    • [Deactivated] on 15/01/2022 - 14:12

      Ah got it thanks!
      It was ambiguous that it didn’t come with a tray.
      Appreciate it

      • Laziofogna on 15/01/2022 - 14:14

        I have an electric Breville. 5 years on still perfect. You won't have the cornicione though, does not get hot enough for air to expand like that. More of a Roman, thin, crusty style. It needs 8 minutes for a pizza, cook pizza for 6 then add cheese and cook 2 more minutes. If you add cheese at the start it will burn. At home, without high temperature you'll never have a real Napoli style

  • cookie2 on 15/01/2022 - 14:15

    Hot stone and straight on once preheated. Semolina is good for the final prep and shape as it comes off better than flour. Vito Iacopelli neopolitan dough recipe from YouTube (or start on one of his easier ones first if not used to working with dough). Recipe freezes well into individual dough balls too. You'll never look back.

  • seb on 15/01/2022 - 14:30
    +3

    Pizza screens available lots of places. E.g.

    https://www.wholesalecateringsupplies.com.au/?rf=kw&kw=Pizza…

    Should also get a laser thermometer. E.g. from Jaycar or anywhere

    https://www.thepizzaovenstore.com.au/products/black-ops-infr…

    • OzHan on 15/01/2022 - 16:02
      +1

      $17.00 flat rate delivery. ouch

  • JuryWheel on 15/01/2022 - 15:10
    +1

    Are these actually any good…?

  • puffinfresh on 15/01/2022 - 15:22

    Could it be used as a normal bbq with the lid open?

    BTW, it looks very similar to this, but obviously without the stand and the internal roof of the Big W one looks like perhaps it has a lining to retain heat.
    https://www.mitre10.com.au/gas-pizza-oven-and-bbq-combo

  • nanonoise on 15/01/2022 - 15:30

    We build our pizzas on baking paper and put that directly on the stone in the oven. When pizza done easy as to drag pizza on paper off the stone onto a board and then drop the next one of the stone.

    • Loot N Plunder on 15/01/2022 - 15:39
      +1

      We build our pizzas on baking paper and put that directly on the stone in the oven.

      That fine for the house oven but that wont work when your cooking at >400c
      The paper edges will burn and then you will have that burnt crap in your oven

  • nubzy on 15/01/2022 - 15:33
    +2

    Check Coles for Monro gas pizza oven.. Ooni Koda 12 knockoff.. got mine for $99

    • CGradeCyclist on 15/01/2022 - 15:44
      +2

      Been using our Monro oven heaps - its been fantastic!! :-)

      • nubzy on 15/01/2022 - 15:45

        Me too, love it. Got it down to an art now, making better pizzas than the local pizzerias

    • OzHan on 15/01/2022 - 16:10

      Could not find it on coles website.

    • apoy98 on 15/01/2022 - 16:15

      99?? I thought it was 299! where'd you get one?

      • [Deactivated] on 15/01/2022 - 17:43

        I saw one in store once, but was like $220….
        Think it’s a special buy thing

      • nubzy on 15/01/2022 - 18:16

        It is on clearance, prices differ between stores. Can always ask the manager for a further discount. It was a special buy for Black Friday so they would rather sell it off than have it taking up floor space.

  • serpserpserp on 16/01/2022 - 08:56
    -1

    As much as I want a pizza oven. I can't get past the fact that I can do it in my oven for free and still make a ripper pizza. The only reason I'd want a pizza oven is to cook multiple things at once in it, but the gas ones aren't good for that. Oh well, one day I'll get a proper brick one that'll be a massive waste of money and space :)

    • nubzy on 16/01/2022 - 10:09
      +3

      No comparison between oven and gas/woodfired pizza oven. A proper pizza oven cooks the pizza in 3 minutes. Totally different texture in the dough. If you want restaurant quality pizza it is a must.

      • serpserpserp on 16/01/2022 - 15:18

        No there is a comparison. The comparison is that you can make a decent pizza no matter how you heat it. Just by cooking it different from a pizza restaurant didn't mean the quality is majorly worse, just different.

        Similar to making a latte. you can make a 90% reproduction at home on a decent consumer machine with the right ingredients and prep.

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