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BakerStone Pizza Box, Gas Stove Top Oven (Stainless Steel) Import To Shop ×Product customization General Description Gallery

(10 customer reviews)
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Size Pack of 1
Brand BakerStone
Color Stainless Steel and Black Enameled Steel
Heating Method Radiant
Finish Type Polished

  • Wood fired performance on your gas stove. Converts your Indoor Gas Range or Portable Outdoor Stove Burner into an artisan pizza oven
  • Bake Artisan Pizzas in 2-4 Minutes*; fits up to an 11 in. pizza (*Performance may vary depending upon burner BTU’s, environmental conditions and other factors.)
  • Sear and Roast Steakhouse Quality Meats, Fish and Vegetables Using a Cast-Iron Skillet.Insulated upper housing
  • Reaches 600˚ F to over 800˚ F (over a single 12k to 18k BTU gas burner)
  • NOTE: Will not work on electric or induction ranges and cannot be used on gas range / stove top with top surface (upward facing) control knobs.

$153

OS-ABDXX-O-SSS


From the manufacturer

BakerStone Pizza Box, Gas Stove Top Oven

Features

  • Converts your Gas Range into a Gourmet Pizza Oven.
  • Fits over a single burner on your Gas Range / Stove Top.
  • Bakes Pizza, Breads and Cookies. Roasts Meat and Vegetables, Cooks Fish.
  • Create Pizzeria Quality Pizzas in 2-4 Minutes
  • Set the burner to HIGH and preheat for around 20 minutes; once the needle reaches the desired temperature you’re ready to bake
  • Easy to read icons display the temperature range for oven style baking and extreme wood-fired temperatures

  • Double wall ceiling for optimal heat retention for baking breads and cookies, or roasting meat and vegetables
  • Dimensions:
    • Bakes up to an 11″ pizza
    • (Exterior) 15.3″ W x 13.9″ D x 8.6″ H

  • Weighs 20 lbs
  • Stainless Steel / Porcelain Enameled Steel / Refractory Stone

Includes

  • Stove Top Pizza Oven Box (Gas Range/Stove Tops Only)
  • Basics Wooden Pizza Peel
  • Basics Pizza Turner

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Specification: BakerStone Pizza Box, Gas Stove Top Oven (Stainless Steel) Import To Shop ×Product customization General Description Gallery

Product Dimensions

13.9 x 15.3 x 8.6 inches

Item Weight

24.2 pounds

ASIN

B07BKJLZDD

Country of Origin

China

Item model number

OS-ABDXX-O-SSS

Manufacturer

Dimensions
Weight 24.2 kg
Dimensions 13.9 × 15.3 × 8.6 cm

10 reviews for BakerStone Pizza Box, Gas Stove Top Oven (Stainless Steel) Import To Shop ×Product customization General Description Gallery

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  1. scarlett0225

    Does make great pizza crust, but there’s are the cons to be aware of before buyingGreat pizza but can be dangerous or not work with most kitchen sets and poor shipping practices cause damage and dirt. Here’s the pros and cons. Spoiler alert: I kept it, it makes great pizza but certain limitations and safety means I don’t use it daily and can’t just keep it on the stove all the time like the tea kettle or stock pot. *Will post pictures soon.CONS: Difficult to put together, lots of sharp metal that cut my hands and fingers. Scratches and dirt when opened box. The store thin box is shipped through the mail without an external box or padding so dirt gets into the box and coats everything. The manufacturer warranty doesn’t cover scratches and is extremely limited so if you have an issue, go thru Amazon to return it. I think if I have issues in the future, dealing the company would be difficult The company is very hard to reach. Only email and their phone directs you to their email. So, can’t talk to a real person.The instructions are terrible and I couldn’t tell which sides were which since there’s no shading or stickers stating front, back, left , right side, top or bottom of interior parts etc, etc and had to guess and trial and error on assembly. The cotton like stuffing is insulation supposed to remain inside the oven, it isn’t packing material. I had to contact the company to inquire about it, cuz I’ve seen insulation but I wasn’t sure and didn’t want to cause a fire. Also, don’t remove the thermometer or the attached metal, cuz it’s a hassle to get back on and will cause scratches. I put a think towel down since you have to assemble it upside down, but the top still got scratched despite my best efforts to be careful and padded.Before you buy, check your stove situation. I did research before buying. You must have a strong stove vent above the stove or your house could get smokey and smoke detectors will be set off. Even with me being a pro pizza maker, the oven slot opening is very small. So you could go to get it out or turn it w the peel and the shift could cause olive oil or cheese to slightly slide. Waiting til the crust is brown before even attempting turning and getting some technique down in the small space helps but doesn’t prevent spills entirely. Also only put the pizza in after its heated to as high as you can get it. It can take 40mins+ to come to temp, like preheating an oven. Never put food in a cold, warm or even partially hot oven.Being new ceramic stone plates, they aren’t seasoned and the dough can catch until they are seasoned. Once you get even a dot of food on the stone, it smokes a lot. It’s not a negative to the stone cuz I’ve owned and lovingly used and seasoned a pizza stone for 20 years… so it will take time to season these stone ceramic pizza oven plates. Also, flour and cornmeal, typical nonstick tricks can smoke a bit too at high temps. Parchment paper burns above 450 degrees so that won’t work either. In a regular oven, you get maybe 450-500 degrees, but this is 600-750ish+… significantly hotter. And it’s the dough directly on the hot stone that really make the crust the right crispy, chewy texture.It’s critical that you have front knobs not stove top knobs cuz the top of the stove will get super hot… we are talking 600-700 degrees. I haven’t been able to get it hotter than that but also the heat can get a little scary as this oven “perches” on my largest front burner, so it can wobble. I bought heatproof full hand and arm chef’s gloves. Potholders won’t cut it here.PRO: It does get the dough super hot to steam and bubble it and crisp the outside for the perfect neapolitan pizza crust and bubbly cheese. Literally, the best pizza I’ve ever made at home and honestly better than most pizzerias and restaurants unless they have a Wood fire or stone oven.The low cost and ability to cook on a stove top is impressive. I think if I can get a new stove with a larger flat grate style burner panel, and a super large overhead stove vent, this would be much safer and perform better to become one of my favorite appliances.I’m tempted to taking apart the oven again to season the 4 stone plates or at least the base plate cooking by on it in the oven first til a basic patting develops as if it was like a pizza stone and or at bear minimum treat them with thin olive oil rub and bake in the oven… not sure if this would work, so I want to research that.I’ll keep you guys posted as time progresses. Hope that helps you make an informed decision.

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  2. Enrique G

    Fun for friends and family- Solid 5 stars!This review will through a little shade at the uniformed and seemingly ignorant low-star-raters. Just sayin…First, let’s discuss all the negative things about this that are true, but ultimately don’t matter because the pizza oven is awesome. Yes, it gets hot. Duh. But isn’t that the point? Once heated I was able to maintain a consistent 825 degrees (on a 19k BTU burner) which cooked pizzas in about 2 minutes. Yes, it can do damage. So put it on the middle front burner to avoid issues. See pic attached to this review on how to do this correctly.Do a little research on the best recipes and use the best ingredients. Search “Vito Iacopelli” on Youtube and watch his videos on making Napoli style dough, stretching dough, and assembling for high heat cooking. Use quality 00 flour and make sure you do a long proofing to develop taste and proper gluten texture. The dough version that uses dry yeast on a 6-8 hour rise time seems to work really well for me. He also demonstrates using fresh yeast, and other ways of proofing dough using different techniques, so see which one works best for you.Now to address burning. Don’t overload the pizza. Don’t get heavy handed turning the pizza. Don’t put oil on the crust. Use ample flour to avoid sticking to the oven and pizza peel. Don’t be afraid to back the pizza up to the rear of the oven where all the heat is. And for heaven’s sake, don’t lift the pizza up against the upper wall of the oven. Otherwise, yes it will smoke and yes your fire alarms will go off like crazy. I did this once and learned my lesson when some cheese went rogue and slowly oozed off the side. Emphasis on ONCE. Lesson learned and now all my pizzas come out perfect!Now for those who whine that you have to turn the pizza during cooking. The oven came with a peel of the perfect size and a huge metal spatula for turning. Since you are already committed to making dough from scratch, stretching it out, putting on toppings, and lest we forget all the chewing you will be doing, just how can you complain that you may have to turn the pizza around a few times during cooking? If that poses a problem, do humanity a favor and order delivery. Don’t ding the manufacturer with a one star rating for YOUR SHORTCOMINGS.Lastly, clean up is easy. Once the unit is cool, put over a kitchen towel, scrap the burned flour from the oven stone, remove the back plate, and shake out the black residue. A quick wipe of the outside with a dishcloth and you’re done!The only negative thing I can say is that the thermometer on top of the unit is next to useless. I recommend you buy a quality, high heat (up to 1100 degrees F or more) infrared thermometer for best control of heat. I can promise you that at 825 degrees, the needle on the top unit is pegged way past the third “icon.” If you plan on also using this to roast veggies or bake other items at less than solar flare heat levels, a hand held thermometer will do the trick and allow you to dial in the temp with finesse.Summary. If you have read the manufacturers recommendations on stove type and how to operate this device, you will be happy. You need a good stove with as close to 20k BTUs as possible. You need a powerful vent hood if you want to keep your house from heating up. (Remember… fire = HOT for those one-star raters who can’t understand that you cook with heat.). With quality dough and some fresh ingredients you will have Neapolitan-style pizza as good as those from Naples. And, make it a family event. My kids and extended family had a blast making and watching the pizzas cook in what seemed like miraculous time, and the flavors were awesome. Pictures show a plain pepperoni pizza, and another with mozzarella, fresh sheep’s milk feta, langoustine lobster warmed in butter, grated pecorino and parmesan cheeses, yellow tomatoes, fresh peppers, and a mushroom pesto base prepared on a Miele dual fuel 36” 6-burner range with the pizza oven positioned on the front, center burner. Have fun experimenting!

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  3. Sam

    Safety warnings, season your stones before assembly, unit has stone on top, and buy new!This review is actually based on purchasing a used unit but not actually using it as you’ll read below. My comments are seeing the unit disassembled but returning it and also on research from other reviews and watching YouTube videos.The unit I got was missing both the top stones as well as the wooden paddle. So keep this in mind if you decide to purchase a used unit. I thought I would be ok with the unit if the previous buyer used the unit but didn’t like it, but it came missing is critical parts missing. The unit came disassembled and may have been missing screws as well. Finally one or two of the stones that meant for the side or back of the chamber was broken. It’s a puzzle once the box opens, so unless someone pays attention pulling the item out, my guess is that the stone doesn’t survive the shipping back without breaking.The steel paddle is a thin paddle not a wide paddle where you can take the pizza out of the oven and hold it. The unit also seem smaller when I actually saw it. Yes it can fit a personal sized pizza, but I think I would want enough space to be able to turn the pizza. The wooden paddle is almost width of the chamber maybe with an inch to spare on each side. I’m thinking a larger unit may work better for me so that I can turn the pizza so the pizza cooks more evenly.I do like that the unit has a top stone, some of the units just has a bottom, side, and back stones, with metal on top. Not all the pictures or videos you watch show the top stone. There’s a review of the unit with assembly that shows that there’s a top stone.IMPORTANT: the stones are porous and should be seasoned like iron skillets. One reviewer or YouTuber I saw thought about taking the unit apart to season the stone. I would have seasoned the stones had I kept the unit. Also I’m thinking using a high temperature oil might would better for seasoning the stone. I think grape-seed oil has a pretty high smoking point.The typical oven in a house is 7000 BTU according to Google. So the temperature may not reach advertised high end without an oven with a higher BTU or a longer pre-heat time.IMPORTANT: The unit in not insulated so be sure you aren’t trying grab the unit when it’s hot. If the unit sits on your stove and is not stable, that seem like an accident waiting to happen. Knobs on top of the oven near the unit can melt I believe also, so it’s recommended not to use the unit on stove tops with the knobs on top. I think if the knobs are in the back and you’re using the front burner, that’s ok. If the unit gets hotter than 500F, that’s the high end of silicone gloves, so I’m not quite sure how I would move the unit if I needed to or if the only way is wait and let the until cool down.For me, I still would like to get a unit, but would like a larger unit, one with both a top and bottom stone like this item. I’m not expecting insulation on a lower cost unit, and would definitely season the stone before using.Hope that helps some of you out there!

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  4. Eric Cheng

    I’ve tried many things. This is the first thing that works and I can fully recommend it.Eight years ago, I embarked on a journey to make Neapolitan pizza at home. I never quite succeeded. The main challenge had always been creating an oven environment that’s consistenly above 700F (370C). Numerous tricks and hacks were tried, and while it was possible to heat up a cooking surface (say a slab of stone) to sufficiently high temperature using the cleaning cycle of the oven, there wasn’t enough convection heat to cook the top of the pizza as quickly as the bottom is cooked, resulting in an adequate bottom crust but an undercooked top lacking the leoparding qualities desired in a true Neapolitan pie.Fast-forward eight years—recently, the last oven I inherited from the previous dwellers of my apartment gave in after a final valiant effort in making pizza. It was about time, since the most powerful burner on it put out a measly 14,000 BTU/hr, and that’s just about a bit more than a simmering flame by Asian cooking standards. I had always wanted a more serious gas range. But at the same time, I was fully aware that nobody designs home ovens that go above 550F, not even the Italians.By serendipity, I saw an ad by Bakerstone, a former Kickstarter project—now a company—that makes a stovetop contraption that utilizes the heat of a gas burner. The design seemed sound and brilliant, so I got one and tested it out on the most powerful burner on my old defunct stove while I waited for my new stove to arrive. It peaked at 700F after sitting on the burner for a good 45 minutes, which was already promising.I did a lot of research and got the stove with the most powerful burners approved for home use that’s currently available. (I’ve used Wolf, BlueStar, Viking, and none of them came close.) I put the Bakerstone pizza box on it. With a 25,000 BTU/hr burner it quickly went up to 950F under half an hour and showed no sign of stopping! (So far I’ve had no desire to find out how high it can actually go.)It took two “canary” pies to get a feel of the mini oven. There’s very little recovery time—it was churning out pizza faster than we could make and eat. It has convection heat redirected from the stovetop and radiation heat from the top of the box, so the top gets cooked properly. “Dome-ing” the pizza works beautifully. It produces little to no smoke (if you don’t accidentally spill anything on it). It takes up as much space as a stockpot and just sits on one burner. It doesn’t heat up the entire kitchen like the oven does. It uses heat very economically and efficiently. It’s elegant and perfect.Missing that wood-fired oven flavor? Easy, I put a bunch of tiny wood chips sold for smoking in a small container and slide it in a few minutes before shoving in the pizza.You could hear the pizza’s muffled crackles when you slide it in. At 800F it really cooks under 2 minutes—less than the time it takes to get dressed to go out for pizza.So now I consider the mechanical problems in making true Neapolitan pizza safely and reliably at home essentially solved. Now onto the best flavor.A few notes:- To get leoparding, high temperature is necessary but not sufficient. You also need to achieve full gluten development and full rise and a dough with the right water content. At 800F or above you need to use 55% water or less. At 700F you need 60% water or more. This is because at higher temperatures the pizza cooks faster, so if there’s too much water in the dough, you will end up with a good bottom but undercooked top. And if you lift the pizza to cook the top, by the time the top is cooked the crust will be dry and crunchy like a baguette, which still tastes fine, but it’s not desirable in a Neopolitan pizza. With a 14,000 BTU/hr burner you can only get to 700F, so start from 60% hydration and adjust from there.

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  5. RH

    It is amazingIf you have an 18k BTU burner then get this. The temperature reaches 860F and it cooks the pizza nicely + real fast. 2 -3 min and it is done. If you don’t watch out, you can burn something inside the oven. Then will need a good range hood exhaust fan. After a few try no more burring. We have used this 4 times and made everything fresh. There is no way we are going back buying pizza from outside again. The pizza size is small – a bit under 12″ but you can made 4-5 of them in less than 15 min and for everyone to enjoy. We did this the other day and by the time we sat at the table the 1st pizza was still steaming hot.One tip – don’t overload it with the sauce. It is not needed 🙂

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  6. Christo

    Works great with some limitations, but worth every penny!I’ve made about 15 pizzas and, so far, it’s works better than expected! I didn’t have huge expectations, but ultimately it makes small pizzas very well in minutes in the comfort of the kitchen as described. A few gripes: one of the upper mounts for the ceramic was broken off before installing. I tried to solder it, but it wouldn’t work. Build quality of the housing is not great, but should be be a problem once assembled. Once assembled, however, it seemed to work perfectly! I use it over a 17,000 BTU burner, which gets it right up to a perfect temp within about 10-15 min. My cooktop does have upward facing knobs, but thankfully they are far enough away to stay away from the heat. The rear comes within a couple inches of tile backsplash, but fortunately not much heat radiates from the rear and sides. The peel and spatula are nice. Really, it couldn’t be simpler to use – it’s brought a new fun food activity to the house for any time of year! It does quickly begin to look bad with charred junk on ceramic and discolored steel, but who cares? It’s not going to stay out in the open after use amd I figure the burned junk gives pizzas a little extra character. The only real downside it that it is somewhat small. It really only works for “personal” pizzas, but that makes it somewhat fun because I can whip out a bunch of different pizza styles for a group in minutes. I originally wanted an outdoor oven, but I’m so happy that I can use it right inside! Easily worth the price as long as it stays working and doesn’t burned down the house!

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  7. Matthias Hühn

    Incredibly goodI have been making pizza for decades and have used regular gas-fired and electric oven and electric and wood-fired pizza ovens, but this guy is incredible: it makes as good pizzas as the professional-level electric one I had and is really portable and fits into the kitchen. – unlike that huge, heavy monster of an electric pizza oven. You can control the temperature perfectly and the walls have the same temperature as the bottom. I like 330 Celsius and that temperatures was reached in 20 minutes on the little extra burner on my BBQ. I found the wood-fired ovens impossible to control: one pizza came out perfect and the next was burned on the bottom and the dough wasn’t cooked through. I have added photos from the first pizzas I made.

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  8. M. Golovina

    Excellent product .. if you do this ..This is my second product from the company. The first lasted one try because I followed directions and ‘launched’ the pizza which fell into the crevice below. The company was amazing enough and provided me with a second oven. This review is on the second experience. First, get the thing hot. Follow the instructions and get it to the hottest point you can. Second, make sure that your dough is dry (if your recipe says ‘leave it in olive oil’ .. don’t.. it will not slide correctly off). Third, flour flour flour the surface of the wooden pizza spatula thing… follow their instructions.. 2 tablespoons will seem like a lot but it will easily slide off. Fourth, do not ‘launch’ it .. just tilt and slide. Fifth, yes rotate. Sixth, turn on ALL of your vents and open windows .. it will set off your fire alarm. Seventh, make your dough on the thicker side if you are new at this because thin dough can break, grip, etc. Eight, make sure to install things correctly. Nine and Ten, the pizza … is amazing! I mean really really really amazing. Note: this recipe used starter and it was rising for almost 2 days. It was so good. I am subtracting one star for packaging .. it looked used (both times i received the product).

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  9. J

    This oven makes good pizzaAfter a few weeks of buying this pizza oven, I finally got to try it. My first pizza took a while to cook. This is when I realized that the heat gauge is a bit off, it’s suppose to be 500-800 F when the gauge hits the flame icon. When I checked the temp, it was 400 something. For the second pizza, I took out a infrared thermometer and put the pizza in when it got to almost 700 F. Way better results. Pizza had better crust and cooked faster. I took a star off because of this as there are no numbers just icons on the gauge. I wasn’t able to measure an 800 F reading but maybe if I waited longer.Was pleased with the first two pizzas, however ,I need to find a better recipe. This oven does cook the pizzas beautifully when you wait for it to hit a high temp.I was a little annoyed that the instructions warned against anything else other than dough or flour touching the pizza stone because it’s inevitably going to happen and it did – be it cheese, tomato juice, etc. Other food items can compromise future flavoring of pizzas acording to instructions.That being said, the inside of the oven doesn’t look new anymore lol. Sticky dough, tomato juice, blackened as the pizzas cooked. I am planning to clean it tomorrow. I don’t imagine it being to difficult to clean. Oven was pretty easy to assemble and everything was well packed. However, it was a little uncomfortable pulling the oven out of the box because if the steel edges. Felt like I was going to cut my fingers. Despite all of that, I am pleased with it and I am looking forward to having friends and family over for a pizza party.

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  10. Satisfied Customer

    Serious kitchen kit!This is a serious cooking tool. Lead melts at lower temperatures than this thing gets to.For those who have been working at making pizza for some time, this is an easy upgrade. This will get you to that final pinocle you have been reaching for. The higher temps really finish off all of the other pizza elements you have already mastered.For those who are not practiced with a pizza peel, you may have some challenges to overcome. Anything smeared or that has fallen off your pizza will smoke and burn, just like it does in a commercial pizza oven. And commercial pizza ovens blacken as well. There is no need to scrub this thing out to look like new.So don’t give up. Keep trying and you will succeed. But if you have trouble, please don’t blame the tool.The heat is intense, and it’s important to be vigilant while using it. It’s no toy, and you can damage things that are around it if you are not careful. I fold aluminum foil three times into a long strip and place it over the countertop adjacent to the stovetop to blanket it from the radiant heat. I also keep the small kids out of the kitchen when it’s on. And I don’t leave it unattended while the flame is on.Also, even when the thermometer on the top reads hot, the bottom stone can use some time to really top up the heat. It’s helps to let it soak up the flames.It’s really remarkable how well this oven does. It’s so simple. Why didn’t I think of this?

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