Camp Chef PZOVEN User Manual

Cooking Guide

Great Ideas, Tips and Recipes for Your Italia Artisan Pizza Oven

Pizza Oven Accessories

Using Your Italia Pizza Oven

MODEL PZIRT

Infrared Thermometer

Always know the temperature of any spot in the Italia Pizza Oven with
the Infrared Thermometer. It reads temperatures quickly and accurately
to ensure that you cook the perfect pizza every time. Also great for indoor
baking/cooking use.

Italia Pizza Oven Use Instructions

Understanding Temperatures

There are two temperature zone you should be aware of with your pizza oven. The internal air temperature and the temperature
of the pizza stone.

Pizza Peel

The Camp Chef Italia Artisan Pizza Peel simplifies artisan pizza
preparation. Simply dust the peel with flour, spread your pizza dough
out, and add toppings. Your pizza creation will then easily glide into your
pizza oven with ease, just like a true artisan!

MODEL PZPEEL

MODEL PZC14

14” Rocking Pizza Cutter

The Camp Chef Rocking Pizza Cutter cleanly cuts thinner artisan style pizzas
and deep dish pizzas into perfect sections with ease. The 14” stainless steel
blade is curved to provide superior cutting capabilities which cuts straighter
and more thorough than traditional pizza cutting wheel. With one quick rocking
motion you will be able to efficiently cut through toppings, cheese and dough
leaving crisp edges. The Rocking Pizza Cutter is easy to clean and simple to use.

Professional Chef Pizza Spatula

The Camp Chef Stainless Steel Pizza Spatula was designed specifically for
dealing with wide loads.
Perfect for simple lifting and placing of pizzas and breads to and from

MODEL SPPZ

the oven. A long, ergonomically designed handle makes handling food
effortless. Durable stainless steel construction.

Congratulations on the purchase of your Italia Artisan Pizza Oven. This guide has been put together to assist you as you

learn how your new pizza oven cooks.

Enjoy trying new recipes and have fun experimenting with your pizza oven. It may take some trial and error to learn correct
temperature control, but this guide will help you channel your inner chef and cook like a pro.

DO NOT USE YOUR CAMP CHEF STOVE ON HIGH HEAT WITH THIS PIZZA OVEN.

Medium to low heat provides all the heat you will need. DO NOT LEAVE UNATTENDED.

This oven is designed to cook artisan style pizza, deep dish pizza, premade and frozen pizzas, and calzones - each requiring
slightly different cooking techniques. Learn the differences in
this manual.

Just like with a true brick oven or your home oven, preheating your Italia Artisan Pizza Oven is essential. Use an infrared
thermometer to moniter stone temperatures.

The temperatures and cooking times talked about in this guide are approximate and will vary slightly depending on outside
temperatures and weather conditions.

For more tips & recipes on the Italia Pizza Oven visit www.CampChef.com

Internal Air Temperature

You can read the internal air temperature by looking at the built in temperature gauge on the top of the pizza oven. Internal air
heat will help cook your crust, cheese and toppings. The internal air temperature will react quickly when you change the amount
of heat produced by your Italia Pizza Oven.

Pizza Stone Temperature

The pizza stone temperature will rise slower than the internal air temperature at first, but will gradually equalize with the
temperature gauge on the oven.

Pre-Heating Instruction:10-15 minutes on high heat.
Read and follow all instructions in the PZOVEN manual before using this oven.
It is essential to preheat your pizza oven before use to ensure the right cooking environment for your pizza.

Remove door from oven

1. Ignite. Press in the heat control knob or slowly turn counter-clockwise until it clicks. Wind will effect the air temp. of the
oven more than the stone temp. Ensure that the burner has lit. Turn to high heat and place oven door over opening.

2. Heat. Allow pizza oven to heat up for 10-15 minutes on high heat. Heat pizza stone to 550°-600°F. Once preheated,
remove oven door. USE CAUTION, DOOR WILL BE HOT! When door is removed, air temperature will decrease about 100˚F,
stone temperature will decrease about 30˚F.

3. Maintain/Adjust. Maintain temperature on high to medium and use oven door to keep the heat at desired level
while cooking your pizzas, depending on the type of pizzas being cooked and the number of pizzas.
Note: In most cases you can cook with the door removed. However, in cold or windy conditions the door may be used to
help maintain the temperature inside the oven and the stone.

Always be sure to turn off the oven with finished cooking pizza and turn off gas.
Residual heat: After use, pizza stone, oven and oven surfaces will remain hot as heat slowly dissipates, use caution.

Preheat Temperature Range Guide (Valve set at high with door closed)

Time Stone Temp. Oven Temp.

5 min 250-300°F 450-475°F
10 min 450-500°F 600-625°F
12 min 475-530°F 650-660°F
15 min 550-625°F 700-725°F
Remove oven door - Temperatures will drop slightly

Example of heat control knob

590-610˚F ~600 +/- 50˚F

*Monitor temperatures, temperatures are approximate

DO NOT LEAVE UNATTENDED. DO NOT OVERHEAT STONE TEMP. OVER 650˚F

or OVEN TEMP. OVER 750˚F.

Maintain temperature by adjusting the heat control knob to keep the heat at the
desired level for the number and styles of pizza’s being cooked.

Cooking Pizza 101

Using Your Italia Pizza Oven

Maintain temperature by adjusting from medium to high to keep the heat at the desired level for the number and styles of
pizza’s being cooked.

Three Types of Dough

Artisan style – Make your own (recipe included)
Premade dough from local bakery, pizza shop, or grocery store bakery
Frozen/refrigerated dough from grocery store

When the oven is heated, adjust temperature for type of pizza being cooked.

The pizza stone temperature will rise slower than the internal air temperature at first, but will gradually become
hotter than the air.

Artisan Pizza: Approximately 500°-550°F stone temp.
Artisan Thin Crust Pizza: Approximately 500° - 600°F stone temp.
Homemade or Deep Dish Pizza (Lots of toppings) Approximately 350° - 425°F stone temp.
Frozen Premade Pizza Approximately 375° - 420°F - Follow instructions provided with pizza.

We highly recommend using a cooking surface thermometer or
of the pizza stone.

Infrared Thermometer to gauge the temperature

Thin vs. Thick Dough

Thicker dough, like premade dough from a store, will need to be rolled with a rolling pin. When cooking, you will need slightly
lower stone temperatures and longer cook times.

Stretched/hand tossed thin dough, like the dough recipe found in this booklet, are cooked faster and at higher temperatures.

Size of Ball / Shape of Crust

Artisan Pizza - Thin Crust

1. Follow included dough recipe to prepare dough.

2. Flour surface and stretch dough ball onto table or wooden pizza peel. Stretch your dough to 1/8” thickness, 10” – 12” round.

3. Follow pizza recipe instructions to construct your pizza by adding any sauce, cheese, and toppings.

4. Using a flour-dusted pizza spatula or pizza peel, add your pizza to preheated oven (500° F - 550° F).

5. Cook 4-7 minutes or to your liking.

6. Remove pizza from oven and onto pizza peel, slice and serve.

Always be sure to turn off when finished cooking pizza

1

4

7

2

5

8

3

6

A dough ball the size of an orange or softball will provide a 10-12 inch crust.

Toppings

Tip: Less is better for a great pizza; do not overload your pizza with a lot of toppings. Depending on the amount of toppings you

use, you may need to slightly adjust cook times.

Cooking Your Pizza

In general, cook an artisan pizza with thin crust at 500°- 600°F for 4-7 minutes. Thicker crust and more toppings will require
more time and lower temperatures. For premade pizzas and frozen pizzas, follow instructions provided with pizza.

For more tips & recipes on the Italia Pizza Oven visit www.CampChef.com