NutriChef NCPIZOVN Portable Outdoor Gas Oven-Foldable Feet, Adjustable Heat Control Dial, Includes Burner, Stone & Regulator
- PORTABLE DESIGN: The Outdoor Pizza Oven is designed to be portable & relatively lightweight for outdoor application. Cooking w/ the gas pizza oven means serving up fantastic dishes in your garden, backyard, at the beach or any outdoor space
- GAS POWERED: The portable oven is gas-fueled for maximum convenience. It has a built-in gas ignition that means instant flames, with an adjustable heat control dial for multifunctional roast (meat, fish and vegetables) and effortless cooking
- FOLDABLE FEET: The outdoor pizza oven features folding feet for easy transport & storage. Comes w/ gas burner & pizza stone. Lets you try out all your favorite recipes & bake bread, chicken tenders, shrimp, cookies, pies & other pastry to perfection
- UP TO 932°F TEMPERATURE: Reaches temperature up to 932ºF to make 12” pizzas in just 60 seconds. Takes about 10-15 min to preheat before the temperature reaching 932℉, allows you to prepare multiple pizzas in advance & bake them all in a few minutes
- EASY TO OPERATE: Lets you assemble & install in minutes w/ no tools. Includes 1 set of regulator w/ 39.37” hose. Fast, easy way to bake fresh/frozen pizza. Just apply some stainless steel cleaning solution to the outside of the oven by a small towel
$233
Features: – Unique Design – Foldable Feet – Easy to Transport and Set-Up – Comes Complete with a Gas Burner – Gas-Fueled for Maximum Convenience – One-touch Gas Ignition to Turn on the Heat – Built-in Gas Ignition – Adjustable Heat Control Dial for Effortless Cooking – High-Grade Stainless Steel – Insulated Body – Rolling Flame and Dense Stone – Cooks Stone-baked Fresh 12” Pizza in 1 minute What’s in the Box: – Pizza Oven – Pizza Stone – (1) Set Of Regulator with 39.37’’ inches Hose Construction Materials: – Cooking Grid Material: Commercial Grade Cold-rolled Carbon Steel Shell with a High-Temperature Resistant, Powder-coated Finish – Forehead: Die Cast Aluminum – Feet: Aluminum Retractable Feet, with Skidproof Rubbers, with Lock – Inner: S/S – Burner: S/S Technical Specs: – Maximum Temperature: 932°F (500°C). – Cooking Area: 350*350mm – Max Power: 4.2KW,14500BTU – Pizza stone: 325*325*10mm – Hose: 1m – Regulator: with 2.8kpa QCC propane regulator – Product Dimensions (L x W x H): 25.24” x 16.14” x 12.40” -inches
From the manufacturer
About Us
NutriChef was created on the principle that healthy home cooking should be attainable to all, regardless of skill level and economic status. Starting in 2014, we noticed the disconnect in our lives and in the lives of those around us. We were so busy, always rushing forward, and our health and personal lives suffered. We needed to find some way to slow down and put our health first, all without sacrificing convenience or taste. Could we somehow create healthier versions of our favorite foods, easily in our own kitchens? The answer was a resounding yes, and NutriChef was born.
Specification: NutriChef NCPIZOVN Portable Outdoor Gas Oven-Foldable Feet, Adjustable Heat Control Dial, Includes Burner, Stone & Regulator
|
||||||||||||||||||||||||||||||||||||||||||||
| Dimensions | ||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||||||||||||||||||||||||||||||
10 reviews for NutriChef NCPIZOVN Portable Outdoor Gas Oven-Foldable Feet, Adjustable Heat Control Dial, Includes Burner, Stone & Regulator
Add a review
Related Products
OXO Good Grips Food Mill Import To Shop ×Product customization General Description Gallery Reviews Variations Specification
- Camera: -
- Flight time (m): -
SOMA Long, Curved-Head Bottle Brush with Silicone Stand and Bamboo Handle, 14″”, Gray” Import To Shop ×Product customization
- Camera: -
- Flight time (m): -
CFS 4016402 Sparta Vegetable Brush, 9.5 Import To Shop ×Product customization General Description Gallery Reviews Variations
- Camera: -
- Flight time (m): -
RT –
Overall a best buy.Overall I think this is probably the best value in a gas outdoor pizza oven.Note: The starting procedure in the instructions is not accurate. When you follow the instructions for igniting, after it ignites you need to continue to hold the gas knob in for 10 seconds or so before releasing and adjusting the flame or it will go out. I suspect it has a thermocouple for safety. The ignition system is reliable and it works well.Overall the build on the unit is excellent. Extremely sturdy. It does not feel like flimsy cheap construction at all which is quite surprising to me given the price.The first pizza that I made in this oven I cooked until the top looked good however the bottom of the pizza was not cooked and it was doughy in the center. Part of the learning curve with these ovens is letting the stone heat up to the appropriate temperature. Be advised that may take up to a half an hour. Having an infrared thermometer I think it’s crucial to operating one of these. Critical that you understand you have to heat the stone to 800 degrees Fahrenheit before launching your pizza and as soon as you do you need to turn the flame all the way down to maximize contact time between the underside of the pizza and the stone. When you are satisfied with how the top of the pizza looks, you may need to turn the flame completely off to allow the stone to continue to cook the pizza without burning the top.One of the drawbacks of the design I think is the thickness of the stone. Because it is thinner it does not hold as much heat and cools quickly once the pizza is placed on it. So it needs to be very hot before you launch your pizza and it requires a good amount of time between pizzas to come back up to temperature.This particular oven differs from the leading oven of similar design and that it has gas jets along the side and rear. I think that the space may be a little bit too small to have two burners like that. It’s competitor only has one across the back and that may prevent the pizza from burning on the top before the bottom cooks. The leading oven has one burner on the 12-in version and two like this on the 16-in version. Because the 16-in version has a much larger space it likely can accommodate the two burner design without burning the pizza before the bottom Cooks. I’ve never used the competing design that only has one burner and so I cannot comment on which is better. I have noted similar complaints with leading design on the bottom being undercooked. However this design works quite well it just requires some getting used to.Make sure your stone is hot enough, and then turn the heat way down after you launch your pizza and when the top is cooked maybe even turn the gas off completely so you don’t overdo it.The only recommendation I would have to improve the design would be to have some type of burner under the stone so that the underside of the pizza Cooks at the same rate as the top. Or perhaps have a thicker stone that retains more heat so that it can cook the bottom better. I think all of these gas Pizza oven designs probably suffer from this problem of putting all the heat on the top and not enough on the bottom.The attached pictures were of my first try. Something else you should note as that because the heat is on the top of the pizza and is so intense it is critical that you don’t have any oils or sugars in your dough so that the crust doesn’t burn and you can keep it in longer giving the underside more opportunity to cook.I recommend flour, yeast, water and salt only and allowing it to cold ferment rather than adding sugars or oils to get the consistency more rapidly that you need to work with it.Another thing is that it is sensitive to wind. There were a few times I noticed that the burner was out and I thought perhaps the temperature got too high and it had a cut off but really it was just the wind blowing it out and so be aware you need to position it away from wind.I consider myself to be fairly experienced with wood fired pizza ovens. This is my first try using this machine and while there was a learning curve overall the results were excellent.It’s extremely portable, easy to set up, and it held up very well to high intensity heat all afternoon. I would consider it a Best buy.
Kevin G. –
Gets crazy hot.I got this because of the reviews and how people really liked it. I really like it too. Looks great, works great, has great materials. I’m struggling with the temps. When I turn it to its lowest setting I can still get up to 900 degrees in the back. I’m trying to get to about 700-800 but it getting way to hot. I really like it and I’m glad I got it but I need to figure out the temp situation. I keep burning my pizza’s in a few sec.
XennialLife –
Amazing portable pizza oven that was fun for the whole familyThe media could not be loaded.
This was an Amazing portable pizza oven from NutriChef, that was fun for the whole family. We each get to enjoy our own personal pizza with any topping we choose.Unboxing to set took about 10 minutes, most of it was opening the box. From there you’ll fold out the legs and place it on a nice sturdy table. You’ll then insert the pizza stone:Pizza stones absorb heat quickly and retain it for an extended period of time. By raising the temperature and providing an extra-hot surface to bake the pizza, this mimics the effect of a pizzeria’s brick oven.The first step in making an amazing pizza pie is prepping your pizza stone. Preheat your oven to 500°F and place the pizza stone inside as soon as the oven is turned on. The stone will heat up and become ready for baking as the oven heats up. Next, take your favorite dough and roll it out to a size that is slightly smaller than the size of your stone. Place the sauce and toppings on top of the uncooked pizza dough, then carefully slide it onto the stone. A wooden pizza paddle, which is ideal for sliding pizza on and off the stone, is a good investment for safety. This is really needed, I used paddle with other spaculas as support roles.The baking time for your pizza is determined by the thickness of the crust; however, keep an eye on it in the oven and remove it when the crust begins to turn golden brown and the cheese is melted and lightly browned. To avoid burns, use your handy paddle to remove the pizza from the oven. Before removing the stone from the rack, turn off the oven and let it cool.For us we made sure to REALLY thin out the dough, almost as thin as cardboard paper. I would then fork the dough so it’ll bake evenly. I lightly toast it in the pizza oven, always rotating it with spatula–after 30 secs or so, I’ll take it out and put the topping on pizza., then back in for another 1-2 minutes, always rotating to keep from burning.This NutriChef NCPIZOVN Portable Outdoor Gas Oven with Foldable Feet was awesome for out family pizza night and will have many more to come!
A.M. –
Name Brands Should be ShakingThe media could not be loaded.
I had been wanting a pizza oven that could reach the 900 degrees required to make neopolitan style pizzas but couldn’t justify spending $400 to $1000 for such a specific use appliance. Some of the random brands on Amazon hadn’t really shown much promise. I then ran into this brand and it caught my eye that it’s at nearly half the price and the design is very similar to the leading competitors with the L style burner. So far the quality of the manufacturing is very sturdy and has a stylish design. The packaging was great. It comes assembled. It has a clear set of instructions and a recipe book. This looks well planned, it’s not some cheap knock off. The legs are solid as you open them up. There’s no wobble. The pizza stone is your typical 1/4 in thickness. The inside is lined with stainless steel and the shell looks like it provides thick insulation. Unfortunately I don’t have pizza dough ready yet to review the actual performance but will edit once I do. I have purchased this, I’m not an influencer or a paid review. Four stars until I see the performance. Stay tuned.Update: i finally used it. I’m very impressed. Once you cook pizza at these high temperatures you realize how much more professional your pizzas come out. You definitely need to turn down the heat after preheating to a little lower than medium. It was having a hard time staying on complete low, probably from the winds that day. If you leave it on high like my first pizza ever, you will char it almost instantly. You also need to rotate every 15 to 30 seconds depending on how close to the burners. My infrared thermometer hit the max at 750 Farenheit when aiming at the tile on the closer sides to the burners. Also learned that less is more on toppings and sauce. The center didn’t cook as thoroughly but that’s all practice as any pizza oven requires. Basically, this does everything the name Brands offer at a fraction of the cost. I’ll definitely buy a 16″ version if they release one.
Pasquale C. –
Best product out there!Awesome product. The pizza comes out amazing. Heat the stone for 15 min and start making pizza. It takes about 60 sec and you have delicious well cooked pizza. The price is right for this product. I suggest you try it for yourself and you won’t be disappointed. My wife and kids love the pizza. Buon Appetite, Enjoy!
rb –
Works amazingGreat pizza oven. We also have cooked potatoes and salmon in it.
Holly –
Great oven for the price!Have yet to cook with it, planning on making 5 pizzas tonight. But first impressions have been great! The build quality seems outstanding considering this is much cheaper than the ooni ovens. I do wish, however, the stone was thicker. It seems thin and will not retain heat well. I will likely replace it or double up with a stone that I already have. The other small inconvenience is that the temperature/gas input valve is at the back of the oven, so you cannot see the flame change when you adjust the temperature. But all in all, definitely excited for this oven. Will update this review after cooking the pies tonight!Update: great oven! Take some practice to get the temperature right but overall impressed! Great little oven.Update: I have not received the promised pizza peel for writing a review.
Rick –
More work than I expected.This is my first pizza oven. The oven looks and feels very sturdy. I have used it about six times now with mixed success. I should have done more research, but I was not aware that I would have to constantly monitor the pizza. Leaving it for any longer than 20 seconds makes it catch on fire. Certain doughs and crusts seem to be more difficult than others. I have had the most success with store bought ready-made crusts. Making my own dough was a messy disaster. This oven has potential, but I’m still on the fence as to whether it will be a regular addition to the outdoor kitchen.
Terri –
Delicious pizza!We were shocked how easy it was to master the creation of Nutrichef pizza! Our only advice is to use additional flour when flattening pizza dough and additional flour on the peel to make it easier to slide into the pizza oven. Enjoy!
mario javier –
Good productExcellent product. Takes a little to master it but once you learn and understand how it works it will deliver a very professional pizza for you and your family.