Originally Posted by
bitterproffit
My cousin brought a portable pizza oven to the lakehouse in NH on the 4th. It runs on pellets. You get the stone very hot (about 500 degrees) in the oven and he used pizza dough, tomato sauce, deli quality Italian meats and fresh mozzarella.
It took a while to get the stone hot enough, constantly feeding little sawdust pellets into the chute, but once it was hot, the pizzas were amazing. There were 8 of us including 4 teenagers and the pizzas were devoured between tubing and paddle boarding,
This portable pizza oven is an interesting but slightly complex process, but the fresh cooked pizza was on another level.
Yum!
Depending on your grill (and assuming you have one there), you can accomplish the same on a grill. I have a nice Weber propane that heats to 600 in about 15 minutes. I put a pizza stone in cold, heat to 600, slide the pizza onto the stone and it finishes in about 7-9 minutes. Might be less if you want a softer crust but I prefer some crunch. But of course it doesn't offer the portability if you were making pizzas lakeside. For us, the difference between the lakehouse grill and lake is about 25 big stair steps and I wouldn't want to go back and forth.