Blackstone pizza oven.

[SmokingUPnorth]

My wife saw this at Walmart and picked one up for $97. Anyone use it? Looks like you can buy it online for the price too. I told her to grab it while she was there and I’ll do some research one it and I can return it if I don’t like the reviews.

Blackstone Outdoor Tabletop Propane Pizza Oven with 13” Rotating Pizza Stone - Walmart.com

Buy Blackstone Outdoor Tabletop Propane Pizza Oven with 13” Rotating Pizza Stone at Walmart.com

www.walmart.com

 

[Parshooter]

Looks nice. Wonder if you can use it indoors ?

 

[forktender]

Looks nice. Wonder if you can use it indoors ?

Under a hood, yes, no hood, no go for me anyway.

 

[normanaj]

Wonder if you can use it indoors ?

It's labeled as outdoor but like @forktender said under a hood.

 

[forktender]

My wife saw this at Walmart and picked one up for $97. Anyone use it? Looks like you can buy it online for the price too. I told her to grab it while she was there and I’ll do some research one it and I can return it if I don’t like the reviews.

Blackstone Outdoor Tabletop Propane Pizza Oven with 13” Rotating Pizza Stone - Walmart.com

Buy Blackstone Outdoor Tabletop Propane Pizza Oven with 13” Rotating Pizza Stone at Walmart.com

www.walmart.com

A friend has two of their larger upright models, and they are super nice, and cook great pizza. Let us know how the table top version works, I'd expect it to work just as well as the larger model.
Nice score.
Dan.

 

[forktender]

Crack a window, and set it under a hood, or in a garage with the door open would be how I use it.

 

[mcokevin]

We have an Ooni pizza oven but did look briefly at the blackstone oven when buying. At $97 I think it is a no brainer.

The important thing is that the oven gets up to 900 degrees. I recommend you get an infrared thermometer if you don't already have one. Once the stone is in the 750-800 degree range you are good to go, and a pizza will cook in about 90 seconds.

Keep a close eye on it, they cook FAST. With our Ooni we preheat about 30 min to get t he stone to that temp, then when a pie goes in the heat goes down to the lowest setting, which helps the cheese and toppings not get burnt on top.

Makes really good pies, and my wife makes the dough from scratch with an overnight preferment (poolish). We don't go out for pizza anymore.

Have fun and enjoy, look forward to seeing some pictures.

 

[chopsaw]

. I told her to grab it while she was there and I’ll do some research one it and I can return it if I don’t like the reviews.

For that price you won't be sorry I don't think .
There is a learning curve on any of these pizza ovens , just figure out what it does and how to get there . Don't base it off the first cook , or the first 10 .
Don't get hung up on the high temp cook . Everything needs to be just right to work out . From the dough , to the launch , number of toppings and so on .


I personally would not use that inside . A hood alone won't be enough to make it safe . You would also need a fresh air source large enough to replace the oxygen faster than that oven eats it up .

 

[hondabbq]

I have one of the OG Blackstones from when they first came out. Still works like a charm.

 

[SmokingUPnorth]

For that price you won't be sorry I don't think .
There is a learning curve on any of these pizza ovens , just figure out what it does and how to get there . Don't base it off the first cook , or the first 10 .
Don't get hung up on the high temp cook . Everything needs to be just right to work out . From the dough , to the launch , number of toppings and so on .


I personally would not use that inside . A hood alone won't be enough to make it safe . You would also need a fresh air source large enough to replace the oxygen faster than that oven eats it up .

That’s funny you mention the launch. That’s my biggest fear when I make them on the kettle. Haha lost so many pizzas at that step. No plans on using it indoors I’m not sure why that keeps getting brought up

 

[forktender]

That’s funny you mention the launch. That’s my biggest fear when I make them on the kettle. Haha lost so many pizzas at that step. No plans on using it indoors I’m not sure why that keeps getting brought up

I know this is an old thread, but if you're having problems with launching pie's, lay a piece of parchment paper on your peel. Build the pie on the paper, then it will slide onto the stone with zero problems. Then halfway through the cook you can slide out the paper, and reuse it on the next pie. It works great!!!

 

[hondabbq]

Most people think that you push the peel into the oven then sharply pull back.
What happens when you do that is the front leading edge of the dough hits the stone and usually buckles when it grips the stone.
Next time load the peel into the oven and sharply pull the peel backwards instead.

 

[mcokevin]

Launched tons of pies into our Ooni and never lost or even mangled one.

Plenty of corn starch on the peel, and give it a little shimmy before you launch to make sure it’s moving freely. Then send it!

We also use different peels for launching (wood), turning (turning peel), and pulling (slotted metal peel). Don’t let the peel you launch with get too hot, and keep a good layer of corn starch on it.