Many of my customers often ask me why their pizzas don't turn out as beautifully as mine, even though they're using portable propane ovens similar or identical to the ones I use for some of my catering events. However, achieving excellent results and impressing your guests is not difficult if you pay attention to some key aspects that these relatively inexpensive ovens, priced at around $500, require.

Below, I will list what you need to do to obtain a fantastic-looking pizza by following some simple rules:

• When should I turn on the oven? The oven should be turned on approximately 30 minutes before starting the baking process. During this time, it is advisable to leave the flame at the lowest setting so that the oven heats up evenly.

• What kind of peels do I need? Typically, two peels are used: a large and perforated one to insert and remove the pizza and a small and round one to turn the pizza. Beginners can use only the big one, as it is possible to turn the pizza with the large peel during cooking by taking out and rotating it with your hands and then putting the pizza inside the oven again. It will take some practice to learn how to use the small peel to turn the pizza. Note that the holes on the peel are used to remove any residue or excess flour from the pizza base. If you live in the Los Angeles area, you can contact me to arrange a private class.

• What should I check before baking pizzas? Check the temperature of the oven stone! External factors such as wind or low temperatures can prevent the oven and its stone from reaching the optimal temperature. If you don't have a laser thermometer, use the thermometer that many manufacturers often include in the oven. In the case of the Gozney Roccbox oven that I use, the thermometer is located on the left side. To ensure that the oven is at the right temperature, the needle should be positioned at least halfway or three-quarters of the way up the yellow range. If you have a laser thermometer, the temperature of the stone at the bottom of the oven should be around 750 degrees Fahrenheit or 400 Celsius.

• When should I not insert the pizza? If the oven is too hot or too cold! If the needle on your Roccbox oven is in the red zone and you insert your pizza, you will be forced to turn it after a few seconds to avoid burning it. This sudden operation performed by inexperienced hands could cause a hole in the pizza base and the leakage of the toppings, resulting in smoke and dirtying your small oven. Therefore, especially for beginners, it is recommended to avoid inserting the pizza when the oven is too hot. On the other hand, if the oven is not at the right temperature, and the needle on your Roccbox oven is in the green zone, you risk piercing the pizza as soon as you try to turn it.

• How long should I wait before turning the pizza? If you have inserted the pizza at the right oven temperature and set the flame just above the minimum, it will take about 40 seconds before turning your pizza. Pay attention to the fact that the edge of the pizza facing the flame is rising, and the edge opposite the flame is slightly drying. At that point, you can turn the pizza by 45 degrees and, when needed, repeat the operation three times, always being careful of the edge facing the flame. When the entire edge is cooked, and the underside of the pizza is slightly cooked like a leopard spot, your Neapolitan pizza will be ready to be removed and served.

• Why does the oven lose temperature? After cooking some pizzas, especially if your dough is cold, or there are adverse weather conditions, your oven will tend to lose temperature. If you continue to insert pizzas, you risk piercing them, causing the inconveniences described earlier.

• What should I do when the oven loses temperature? If you still have pizzas to cook, and the oven has lost temperature, you can turn the flame to maximum when there are no pizzas inside, bring the oven back to temperature, then lower the flame just above the minimum and resume cooking.

In conclusion, obtaining a fantastic-looking pizza with portable propane ovens is not difficult, but it requires attention to some rules. First of all, turn on the oven approximately 30 minutes before starting cooking and leave the flame at the lowest setting to allow the oven to heat up evenly. It is also essential to use the right peels, a large and perforated one for inserting and removing the pizza, and a small and round one for turning it. Additionally, it is crucial to check the temperature of the oven and the stone at the bottom before inserting the first pizza and to avoid inserting the pizza if the oven is too hot. After inserting the pizza, wait approximately 40 seconds before turning it and repeat the operation three times. Finally, if the oven loses temperature after cooking some pizzas, you can bring it back to temperature by turning the flame to maximum when there are no pizzas inside, then lower the flame just above theminimum and resume cooking. By following these simple rules, even beginners can prepare delicious and beautiful pizzas with portable propane ovens. If you need practice or further advice, you can contact an expert like me to arrange a private lesson. Ultimately, the key to achieving perfect pizzas is patience and attention to detail. Good luck and enjoy your meal!

If you want to learn how to use a portable pizza oven like a pro, don't forget to book a class with Chef Kare here at https://www.ellaypizza.com/pizza-class.

Chef Karen