Common questions about Camp Chef Artisan Pizza Oven
Do I need a stove as well?
Yes. This is an oven box, not a burner. It sits on a Camp Chef 60 cm two-burner system such as an Explorer, Expedition or Pro 60 and borrows its flame. If you do not already run one of those, you will need the stove underneath it before pizza night.
What does 370 degrees give me that a kitchen oven cannot?
A base that cooks before the toppings dry out. A domestic oven tops out well short of that, so the dough sets slowly and goes crisp-dry rather than puffed and blistered. At 370 the cordierite stone hits the base hard and the pizza is out in minutes.
Why two temperature gauges?
Because the air and the stone are rarely the same. The door gauge tells you the cavity is hot. The stone gauge tells you the base is ready, and that is the one deciding whether your crust comes out cooked or gummy. Wait on the stone, not the door.
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