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[gschwim]

I just did toddster63's Deni mod -- actually, a partial mod:  I disconnected the thermostat, but left the side-holes uncovered.  I haven't tried making a pizza on it yet (I'm waiting for delivery of some genuine Caputo 00).  However, I did order a laser thermometer and and according to it, the stone surface was about 850 F; likewise, the top, beneath the lid was 850 F or close to it, and held that temperature more than long enough for me to be able to slide a pizza on.  Assuming the actual baking goes all right, that might be the cheapest route, plus, the ability to lift a lid allows plenty of space, compared to the shelf of a tabletop oven, to maneuver.

Gene

[surgeon]

wow  just got the oven and used it (without reading the instructions...big mistake) and tried a thin crust spicy sauce sausage/cheese and it was wonderful ! I then read the instructions and will break it in properly when I return from the gym (to work off some calories  haha). YES even commercial ovens take a long time to got up to 600-700 degrees so?
If I find anything negetive, I'll report in!!!!!
Wait till my grandsons see this !!!! now they can prepare their own pizze styles, I will tend to the oven, and they can enjoy pizza that they personally made !!  better than just making a pie and expect them to love it.

[surgeon]

Well I received mine 2 days ago and I AM IN HEAVEN !    I am now in full control of making my perfect tasting (to ME ) pizza.  At 800 degrees, I get a very tasty pizza and whatever I put on the dough justs tastes fantastic . It is an answer to my prayers....no longer do I have to go to different pizza places and depend on their taste in delivering a pizza to me that is just terrible ! I AM IN CONTROLL and can now make any type of pizza I crave !!!    It doesn't take that long to heat up to 800 and I do use a parchment under  the crust to aid  me in transferring the pizza to the hot stone. 

[Y-TOWN]

Well I received mine 2 days ago and I AM IN HEAVEN !    I am now in full control of making my perfect tasting (to ME ) pizza.  At 800 degrees, I get a very tasty pizza and whatever I put on the dough justs tastes fantastic . It is an answer to my prayers....no longer do I have to go to different pizza places and depend on their taste in delivering a pizza to me that is just terrible ! I AM IN CONTROLL and can now make any type of pizza I crave !!!    It doesn't take that long to heat up to 800 and I do use a parchment under  the crust to aid  me in transferring the pizza to the hot stone. 

How much time passed until your oven reached 800* and are you sure it is running at 800*

Just curious

Thanks

[surgeon]

in regard to time to reach 800 : Well I first put the unit on, then get out my ingredients and form the base, etc. I then go to the oven and with a oven thermometer, get a reading. I wat about 5 monutes and the green button alerts me that it is registering 800. I check again with the thermometer  and,,,,,,in it goes and action begins immediatety. Why the concern ?? have you noticed the time it takes to boil water??  that's only a small fractin of 80 degrees, right??

[Y-TOWN]

in regard to time to reach 800 : Well I first put the unit on, then get out my ingredients and form the base, etc. I then go to the oven and with a oven thermometer, get a reading. I wat about 5 monutes and the green button alerts me that it is registering 800. I check again with the thermometer  and,,,,,,in it goes and action begins immediatety. Why the concern ?? have you noticed the time it takes to boil water??  that's only a small fractin of 80 degrees, right??

The concern is I have one of these ovens and after 40 minutes it did not reach 700* measured by my
temp gun on the stone -

I thought if you could give me a definitive time for your oven to reach 800* and mine did not reach that
temp in that time that my oven may not be working properly. As it's new, I would send it back.


If that's too much trouble for you, sorry I asked   

[surgeon]

SO SORRY I mean no harm     my oven thermometer reaches  to only 600 degrees and at this point, when it does read this, my green button doesn't turn on as yet but does so in about 5 to 10 minutes later> SO I guess that when I set the temp to 800, it reaches that temp. If your thermometer doesn't say 800 when it should, and your green button signs on that the oven reached 800 then you have to call and have them send you out a new one and then pick up the defective one. I am in south florida and if you want to send me your thermometer, I would gladly create a time/temp list (hoping that, indeeed, My unit does go to 800...or else mine goes back along with your unit! )) It is just that I was amazed how fast the dough responed to the oven when I inserted my pizza. On the other hand, i did take longer than 2-3 minutes before my well done pizza was finished> I found that if I put a  lot of stuff on the dough, it did take a long time for the dough to finish getting a crisp crust so I guess I will make thinner tastier pizzas a la naples style. Matbe you are absolutely correct and both our units do not reach 800....then both go back !!! thank you and I apologise for my dopey remark

[surgeon]

 Just for the record, I kept the brookstone double oven on for 50 minutes and the highest reading I got was 740 top/760 bottm

[Y-TOWN]

Just for the record, I kept the brookstone double oven on for 50 minutes and the highest reading I got was 740 top/760 bottom

That's better than mine - I couldn't reach 700* in 40 minutes, but I opened the door twice to get a temp reading. I'm thinking 700* will bake a pizza fine

It is still hotter than my home oven and I can use it inside in the winter here in the NE

In the summer the grill, 2Stone and LBE are the tickets

[surgeon]

more on the brookstone double pizza oven : after an hour, the temperatures in both the top and bottom exceeded 800 degrees. 
OK  I am quite satisfied with the oven(s) and have no problem waiting for the temperature to exceed 800 degrees after 1 hour. The results are just what I want...a thintasty crisp crust, nice charred bubbles on the periphery and a good melt of the cheese and toppings. I no longer have to put up with searching for the ideal pizza (if it exists iin a pizza store) since I am in controll
I just know that as soon as a pizza store opens up in the morning, they put on their oven so that the temp will raise to 400-500 degrees. My pizza is ready in 2 mnutes more or less depending on the amount of toppings I out on it...I will try to put less toppings on and get a nice thin tasty pizza.....any one need support or have questions about this item???

[calvin6969]

Hey all.  Been several months since I last posted, I go in/out of phases in making pizza, I'm about to get back into it again.  It's funny, my GF bought me a christmas present from Brookstone and I was trying to guess what it was so I visited the website -- First thing I saw was the double pizza oven and the 800 degrees.  She didn't buy me the oven, but since it was on sale for $180, I ordered it -- It's supposed to be delivered tomorrow, Friday, Jan 4th, and can't wait to try it out.  I need to buy a smaller pizza peel as I don't want to keep the doors on the oven open to long and lose heat.

I will post with pics and comments once I use it.

Of note, if you are going to buy one, make sure you do a google or yahoo search for "Brookstone Online Coupons" and you can find a discount code for $25 off which saves you in shipping costs

Mark

[surgeon]

Good Luck  I am happy with my unit and now,if I don't like my pizza, it will be my fault and I have to produce a better pizza sauce. Remeber that it does take time to reach 800 degrees....but well worth it

[Pizzaddict]

I received one of these double-ovens for Christmas.  I pre-heated them for an hour, but my infrared thermometer only goes to 500 degrees so I can't determine the max temps.  I baked four pizzas, two in each oven.  Two pizzas were 100% Caputo 00 and the other two were a mix of Caputo and Semolina.

It took 4 1/2-6 minutes for each pizza, not the two minutes or so that I was hoping.  The bottom oven cooked slightly faster.  I didn't get much "charring," just browning with a little char here and there.  Although I can tell the ovens are hotter than my regular oven, my results weren't much different than I get from cooking in the regular oven with a stone.

The racks do not slide in/out without a good bit of effort and create a noise that makes chalk on a chalkboard sound like music.  The tool to grab the rack/stone is a mystery to me.  Can't figure out how to make use of it.  As noted earlier, the manual says, don't use it to handle the stone; although that is exactly what the picture shows them doing in the ad.

I'm not giving up.  I plan on tweaking my dough recipes with more/less hydration to see if that makes any difference.  Besides, I cut the sides off my pizza peel so it was narrow enough (12") to fit; might as well put it to good use.

[calvin6969]

Can anyone who has one of these double stack ovens from Brookstone measure the opening of the oven for me?

I goofed on an earlier post, the oven arrives on Monday, but I had already started thinking about the sliding out of the oven rack, even if it did operate easily, which it sounds like it doesn't, I wouldnt want the oven open that long and losing heat.

So I need to buy a new pizza peel, but wandering the size of the opening -- From a few of the pictures, it looks like not much bigger than the 12" pizza stone.

This pizza peel looks pretty cool, but at 12.75 inches it might be too big?

http://www.cooking.com/products/shprodde.asp?SKU=669934

I want to order one this weekend so it gets here next week

Thanks,

Mark

[surgeon]

I don't use a peel BUT I just happe to have (for a long time now) the metal thing that you put the prepared pizza on and push it into the oven with it's attached long pole. I simply make the pizza on a parchment paper on the counter, dusted with what ever you use cut the paper and slide the thing under the paper and then slide it all into the oven since it just happen to measure about 12 inches.  I remove it as well with this instrument   no problem ...I guess there is more than one way to skin a cat....anyway concentrate on creating the best pizza you ever had !!!!

[surgeon]

re:  just google "pizza peel aluminum"  and you can see 12 " peels

[calvin6969]

Thanks for the reply

I have a handful of places to purchase a new peel from, just wondering what the size of the opening was because I think 12.75" is too large

So will order an 11-12" peel online

[Pizzaddict]

I measured my opening at about 12 1/4 inches wide, so unfortunately, the 12.75 inch wide peel won't fit.

[calvin6969]

thanks, will order an 11-12" peel then to make it easier to get the pie in without losing too much heat

[Pizzaddict]

Tried the ovens for a second time.  Much better results!  I used 100% Caputo Tipo 00, but this time I made sure the dough was more hydrated.  The results were great!  Still took 5 minutes to cook the pizza, but the texture was much better.