Serious Eats is the go to place for delicious recipes, food guides and techniques of all kinds. Their Managing Culinary Director J. Kenji López-Alt took the Kalamazoo Artisan Fire Pizza Oven for a four-week test drive to see what it was all about. López-Alt was thoroughly impressed, but the feature that made the biggest impression on this pizza expert was the convenience and consistency of the oven.
After a short 20-minute preheat session, the oven reached over 800 degrees. Even better, he achieved those temperatures easily without the having to carefully coddle a fire for hours. He loved the flexibility this afforded him. The oven allowed him to quickly and easily cook just one pizza, or it could handle an entire pizza party.
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“After assembling, I kicked on both the bottom and the top burners for the first time and let the grill start to preheat. There's a metal door that covers the front of the oven when you're preheating; a grate in the door allows some ventilation, while limiting the escape of heat. Within 20 minutes at maximum power, I had the thing burying the needle on my infrared thermometer, peaking at well over 800°F in the roof and on the floor. At those temperatures, a pizza cooks in about two and a half minutes. On that first day, I baked a half dozen Neapolitan pies in quick succession using my standard Neapolitan dough recipe. The oven really delivers on power and consistency.”