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Sold by: T’s Collectibles & More
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(78 ratings)
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BakerStone Pizza Box, Gas Stove Top Oven (Stainless Steel)

4.2 4.2 out of 5 stars 438 ratings

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Purchase options and add-ons

Size Pack of 1
Brand BakerStone
Color Stainless Steel and Black Enameled Steel
Heating Method Radiant
Finish Type Stainless Steel,Wood

About this item

  • Wood fired performance on your gas stove. Converts your Indoor Gas Range or Portable Outdoor Stove Burner into an artisan pizza oven
  • Bake Artisan Pizzas in 2-4 Minutes*; fits up to an 11 in. pizza (*Performance may vary depending upon burner BTU's, environmental conditions and other factors.)
  • Sear and Roast Steakhouse Quality Meats, Fish and Vegetables Using a Cast-Iron Skillet.Insulated upper housing
  • Reaches 600˚ F to over 800˚ F (over a single 12k to 18k BTU gas burner)
  • NOTE: Will not work on electric or induction ranges and cannot be used on gas range / stove top with top surface (upward facing) control knobs.
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BakerStone Pizza Box, Gas Stove Top Oven (Stainless Steel)


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What's in the box

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  • Product Description

    OS-ABDXX-O-SSS


    From the manufacturer

    BakerStone Pizza Box, Gas Stove Top Oven

    Features

    • Converts your Gas Range into a Gourmet Pizza Oven.
    • Fits over a single burner on your Gas Range / Stove Top.
    • Bakes Pizza, Breads and Cookies. Roasts Meat and Vegetables, Cooks Fish.
    • Create Pizzeria Quality Pizzas in 2-4 Minutes
    • Set the burner to HIGH and preheat for around 20 minutes; once the needle reaches the desired temperature you're ready to bake
    • Easy to read icons display the temperature range for oven style baking and extreme wood-fired temperatures

    • Double wall ceiling for optimal heat retention for baking breads and cookies, or roasting meat and vegetables
    • Dimensions:
      • Bakes up to an 11" pizza
      • (Exterior) 15.3" W x 13.9" D x 8.6" H
    • Weighs 20 lbs
    • Stainless Steel / Porcelain Enameled Steel / Refractory Stone

    Includes

    • Stove Top Pizza Oven Box (Gas Range/Stove Tops Only)
    • Basics Wooden Pizza Peel
    • Basics Pizza Turner

    From the brand

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    Details
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    Added to Cart
    Price-19% $146.45
    List:$179.99
    -6% $74.99
    Typical:$79.99
    $239.99$169.98$149.00$139.99
    Delivery
    Get it as soon as Tuesday, Apr 2
    Get it as soon as Tuesday, Apr 2
    Get it as soon as Tuesday, Apr 2
    Get it as soon as Tuesday, Apr 2
    Get it as soon as Tuesday, Apr 2
    Get it as soon as Tuesday, Apr 2
    Customer Ratings
    Easy to assemble
    4.4
    2.3
    4.3
    4.3
    4.3
    Flavor
    4.4
    2.3
    4.1
    4.1
    4.1
    Easy to use
    4.1
    2.3
    4.2
    4.2
    4.2
    Sold By
    Amazon.com
    BakerStone
    BakerStone
    BakerStone
    PARTAKER
    BakerStone
    size
    Pack of 1
    12" pizza
    14" pizza
    14" pizza
    12" pizza
    heating method
    Radiant
    Conduction
    Radiant, Convection, Conduction
    Conduction, Radiant
    Conduction
    Conduction
    fuel type
    Natural Gas
    Liquefied Petroleum Gas
    Wood, Natural Gas
    Gas
    Wood
    Liquefied Petroleum Gas
    special feature
    Portable
    Portable, Durability
    Portable
    Durability
    installation
    Countertop
    Built-In
    Countertop
    Built-In
    Built In,Peel
    finish type
    Stainless Steel,Wood
    Powder-coated,Steel
    Powder-coated,Stainless Steel,Steel
    Stainless Steel
    Timer Function Not Available
    Timer Function Not Available
    Timer Function Not Available
    Timer Function Not Available
    Timer Function Not Available

    Looking for specific info?

    Customer reviews

    4.2 out of 5 stars
    4.2 out of 5
    438 global ratings

    Customers say

    Customers like the quality and ease of use of the pizza oven. For example, they say it's awesome and wonderful. They also say it makes great pizzas and is easy to assemble. That said, some complain about the condition and disagree on heat, size, cleanability, speed, and smoke.

    AI-generated from the text of customer reviews

    85 customers mention65 positive20 negative

    Customers like the quality of the pizza oven. They say it's awesome, it cooks the pizza nicely, and it'll reach 860F in 2 minutes. Some customers also mention that it helps them make perfect gluten-free pizzas. Overall, customers are satisfied with the product's quality and performance.

    "...this that are true, but ultimately don't matter because the pizza oven is awesome. Yes, it gets hot. Duh. But isn't that the point?..." Read more

    "...Dome-ing" the pizza works beautifully. It produces little to no smoke (if you don't accidentally spill anything on it)...." Read more

    "...It gives a nice flavor and a good chew. In regards to this oven it gives, I think, a sturdier dough that slides off of the peel easier...." Read more

    "...Pizzas cooked to perfection in 2 minutes, and turned out great. I was immediately delighted with this appliance...." Read more

    28 customers mention22 positive6 negative

    Customers like the ease of use of the cooking oven. They say it's easy to assemble, use, and maintain. Some mention that it creates delicious pizza in minutes and is convenient to use.

    "...After one use, I'm sold on this oven. It's easy and fast to use and the results are a little better than my best efforts so far...." Read more

    "...The oven comes ready to be assembled, and putting it together is easy and takes about 10 minutes. That’s it!..." Read more

    "...After pre-heating, 750°F as promised – awesome. Pizzas cooked to perfection in 2 minutes, and turned out great...." Read more

    "...It’s really remarkable how well this oven does. It’s so simple. Why didn’t I think of this?" Read more

    32 customers mention16 positive16 negative

    Customers are mixed about the heat of the cooking oven. Some mention that it gets hot fast and cooks pizza quickly and perfectly, while others say that it's hard to clean and not clear which way to maintain the heat for best result. Some say that the product never reaches a temperature anywhere close to what they claim on the product, and that the heat can get a little scary.

    "...It uses heat very economically and efficiently. It's elegant and perfect...." Read more

    "...Yes, it gets hot. Duh. But isn't that the point?..." Read more

    "...But if you have trouble, please don’t blame the tool.The heat is intense, and it’s important to be vigilant while using it...." Read more

    "...If bumped it could slide off.The outside gets really hot...." Read more

    19 customers mention8 positive11 negative

    Customers are mixed about the size of the cooking oven. Some mention that it works for personal size pizzas and is perfect for smaller portions or indoor cooking without heating up your entire kitchen. However, others say that it's easy to use, but they wish it was bigger and a bit more stable on the bottom. The pizza size is small, and it requires a lot of space for storage.

    "...l heavy because of the pizza stones, and it is bulky, requiring a bit of space for storage, but it is so worth it...." Read more

    "...I didn’t have huge expectations, but ultimately it makes small pizzas very well in minutes in the comfort of the kitchen as described...." Read more

    "...The manufacturer warranty doesn't cover scratches and is extremely limited so if you have an issue, go thru Amazon to return it...." Read more

    "...-level electric one I had and is really portable and fits into the kitchen. - unlike that huge, heavy monster of an electric pizza oven...." Read more

    16 customers mention5 positive11 negative

    Customers are mixed about the cleanability of the cooking oven. Some mention it's easy to clean, while others say it'd be a disaster to clean. The stones do get dirty, and the pizzas are a soggy mess on top. The cleanup takes a little time, but we take it outside for that.

    "...It takes about 5 minutes.The stones do get dirty but if you leave the oven off extra 15 minutes, any residue burns off and can be easily..." Read more

    "...Lastly, clean up is easy...." Read more

    "...shipped through the mail without an external box or padding so dirt gets into the box and coats everything...." Read more

    "...It can get a little messy, and a vented hood is almost a must-have, but cleanup was easy enough and making pizzas the next day (for breakfast!)..." Read more

    15 customers mention9 positive6 negative

    Customers are mixed about the speed of the cooking oven. Some mention that it cooks the pizza nicely and real fast, while others say that it takes too long to bake pizza and heats up the kitchen. It's easy and fast to use, and preheats in just three minutes. However, some customers say that the execution needs some help.

    "...After one use, I'm sold on this oven. It's easy and fast to use and the results are a little better than my best efforts so far...." Read more

    "...Pizza had better crust and cooked faster. I took a star off because of this as there are no numbers just icons on the gauge...." Read more

    "The concept of the oven is fantastic however the execution needs some help. We have one of the small space saving size gas stoves in our apartment...." Read more

    "...The temperature reaches 860F and it cooks the pizza nicely + real fast. 2 -3 min and it is done...." Read more

    7 customers mention3 positive4 negative

    Customers are mixed about the smoke produced by the cooking oven. Some mention that it produces no smoke, while others say that enough smoke is produced that it sets off the alarms and will burn your house down.

    "...good ventilation and the stove hood to be on fully, or smoke will come into the kitchen. Make sure your hood vents outside...." Read more

    "...Dome-ing" the pizza works beautifully. It produces little to no smoke (if you don't accidentally spill anything on it)...." Read more

    "...Once you get even a dot of food on the stone, it smokes a lot...." Read more

    "...I live in a camper full time & it even works on my little gas stove. No smoking, not too much heat coming off the oven itself, all nice and..." Read more

    7 customers mention0 positive7 negative

    Customers are dissatisfied with the condition of the cooking oven. They mention that the stone is cracked, the oven had dents and dings on nearly every side of it, the stove grate has been damaged, and the finish began to chip away. They also say that the manufacturer warranty doesn't cover scratches and is extremely limited.

    "...stove grate had blistered, and when I wiped it down, the finish began to chip away...." Read more

    "...towel down since you have to assemble it upside down, but the top still got scratched despite my best efforts to be careful and padded...." Read more

    "Gave one to my son for Christmas and the stone is cracked? Needs to be replaced." Read more

    "I reached out to the company about a broken stone panel and received no replacement or follow-up...." Read more

    Fun for friends and family- Solid 5 stars!
    5 Stars
    Fun for friends and family- Solid 5 stars!
    This review will through a little shade at the uniformed and seemingly ignorant low-star-raters. Just sayin...First, let's discuss all the negative things about this that are true, but ultimately don't matter because the pizza oven is awesome. Yes, it gets hot. Duh. But isn't that the point? Once heated I was able to maintain a consistent 825 degrees (on a 19k BTU burner) which cooked pizzas in about 2 minutes. Yes, it can do damage. So put it on the middle front burner to avoid issues. See pic attached to this review on how to do this correctly.Do a little research on the best recipes and use the best ingredients. Search "Vito Iacopelli" on Youtube and watch his videos on making Napoli style dough, stretching dough, and assembling for high heat cooking. Use quality 00 flour and make sure you do a long proofing to develop taste and proper gluten texture. The dough version that uses dry yeast on a 6-8 hour rise time seems to work really well for me. He also demonstrates using fresh yeast, and other ways of proofing dough using different techniques, so see which one works best for you.Now to address burning. Don't overload the pizza. Don't get heavy handed turning the pizza. Don't put oil on the crust. Use ample flour to avoid sticking to the oven and pizza peel. Don't be afraid to back the pizza up to the rear of the oven where all the heat is. And for heaven's sake, don't lift the pizza up against the upper wall of the oven. Otherwise, yes it will smoke and yes your fire alarms will go off like crazy. I did this once and learned my lesson when some cheese went rogue and slowly oozed off the side. Emphasis on ONCE. Lesson learned and now all my pizzas come out perfect!Now for those who whine that you have to turn the pizza during cooking. The oven came with a peel of the perfect size and a huge metal spatula for turning. Since you are already committed to making dough from scratch, stretching it out, putting on toppings, and lest we forget all the chewing you will be doing, just how can you complain that you may have to turn the pizza around a few times during cooking? If that poses a problem, do humanity a favor and order delivery. Don't ding the manufacturer with a one star rating for YOUR SHORTCOMINGS.Lastly, clean up is easy. Once the unit is cool, put over a kitchen towel, scrap the burned flour from the oven stone, remove the back plate, and shake out the black residue. A quick wipe of the outside with a dishcloth and you're done!The only negative thing I can say is that the thermometer on top of the unit is next to useless. I recommend you buy a quality, high heat (up to 1100 degrees F or more) infrared thermometer for best control of heat. I can promise you that at 825 degrees, the needle on the top unit is pegged way past the third "icon." If you plan on also using this to roast veggies or bake other items at less than solar flare heat levels, a hand held thermometer will do the trick and allow you to dial in the temp with finesse.Summary. If you have read the manufacturers recommendations on stove type and how to operate this device, you will be happy. You need a good stove with as close to 20k BTUs as possible. You need a powerful vent hood if you want to keep your house from heating up. (Remember... fire = HOT for those one-star raters who can't understand that you cook with heat.). With quality dough and some fresh ingredients you will have Neapolitan-style pizza as good as those from Naples. And, make it a family event. My kids and extended family had a blast making and watching the pizzas cook in what seemed like miraculous time, and the flavors were awesome. Pictures show a plain pepperoni pizza, and another with mozzarella, fresh sheep's milk feta, langoustine lobster warmed in butter, grated pecorino and parmesan cheeses, yellow tomatoes, fresh peppers, and a mushroom pesto base prepared on a Miele dual fuel 36'' 6-burner range with the pizza oven positioned on the front, center burner. Have fun experimenting!
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    Top reviews from the United States

    Reviewed in the United States on March 18, 2019
    Customer image
    5.0 out of 5 stars Fun for friends and family- Solid 5 stars!
    Reviewed in the United States on March 18, 2019
    This review will through a little shade at the uniformed and seemingly ignorant low-star-raters. Just sayin...

    First, let's discuss all the negative things about this that are true, but ultimately don't matter because the pizza oven is awesome. Yes, it gets hot. Duh. But isn't that the point? Once heated I was able to maintain a consistent 825 degrees (on a 19k BTU burner) which cooked pizzas in about 2 minutes. Yes, it can do damage. So put it on the middle front burner to avoid issues. See pic attached to this review on how to do this correctly.

    Do a little research on the best recipes and use the best ingredients. Search "Vito Iacopelli" on Youtube and watch his videos on making Napoli style dough, stretching dough, and assembling for high heat cooking. Use quality 00 flour and make sure you do a long proofing to develop taste and proper gluten texture. The dough version that uses dry yeast on a 6-8 hour rise time seems to work really well for me. He also demonstrates using fresh yeast, and other ways of proofing dough using different techniques, so see which one works best for you.

    Now to address burning. Don't overload the pizza. Don't get heavy handed turning the pizza. Don't put oil on the crust. Use ample flour to avoid sticking to the oven and pizza peel. Don't be afraid to back the pizza up to the rear of the oven where all the heat is. And for heaven's sake, don't lift the pizza up against the upper wall of the oven. Otherwise, yes it will smoke and yes your fire alarms will go off like crazy. I did this once and learned my lesson when some cheese went rogue and slowly oozed off the side. Emphasis on ONCE. Lesson learned and now all my pizzas come out perfect!

    Now for those who whine that you have to turn the pizza during cooking. The oven came with a peel of the perfect size and a huge metal spatula for turning. Since you are already committed to making dough from scratch, stretching it out, putting on toppings, and lest we forget all the chewing you will be doing, just how can you complain that you may have to turn the pizza around a few times during cooking? If that poses a problem, do humanity a favor and order delivery. Don't ding the manufacturer with a one star rating for YOUR SHORTCOMINGS.

    Lastly, clean up is easy. Once the unit is cool, put over a kitchen towel, scrap the burned flour from the oven stone, remove the back plate, and shake out the black residue. A quick wipe of the outside with a dishcloth and you're done!

    The only negative thing I can say is that the thermometer on top of the unit is next to useless. I recommend you buy a quality, high heat (up to 1100 degrees F or more) infrared thermometer for best control of heat. I can promise you that at 825 degrees, the needle on the top unit is pegged way past the third "icon." If you plan on also using this to roast veggies or bake other items at less than solar flare heat levels, a hand held thermometer will do the trick and allow you to dial in the temp with finesse.

    Summary. If you have read the manufacturers recommendations on stove type and how to operate this device, you will be happy. You need a good stove with as close to 20k BTUs as possible. You need a powerful vent hood if you want to keep your house from heating up. (Remember... fire = HOT for those one-star raters who can't understand that you cook with heat.). With quality dough and some fresh ingredients you will have Neapolitan-style pizza as good as those from Naples. And, make it a family event. My kids and extended family had a blast making and watching the pizzas cook in what seemed like miraculous time, and the flavors were awesome. Pictures show a plain pepperoni pizza, and another with mozzarella, fresh sheep's milk feta, langoustine lobster warmed in butter, grated pecorino and parmesan cheeses, yellow tomatoes, fresh peppers, and a mushroom pesto base prepared on a Miele dual fuel 36'' 6-burner range with the pizza oven positioned on the front, center burner. Have fun experimenting!
    Images in this review
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    26 people found this helpful
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    Reviewed in the United States on January 30, 2019
    Customer image
    5.0 out of 5 stars I've tried many things. This is the first thing that works and I can fully recommend it.
    Reviewed in the United States on January 30, 2019
    Eight years ago, I embarked on a journey to make Neapolitan pizza at home. I never quite succeeded. The main challenge had always been creating an oven environment that's consistenly above 700F (370C). Numerous tricks and hacks were tried, and while it was possible to heat up a cooking surface (say a slab of stone) to sufficiently high temperature using the cleaning cycle of the oven, there wasn't enough convection heat to cook the top of the pizza as quickly as the bottom is cooked, resulting in an adequate bottom crust but an undercooked top lacking the leoparding qualities desired in a true Neapolitan pie.

    Fast-forward eight years—recently, the last oven I inherited from the previous dwellers of my apartment gave in after a final valiant effort in making pizza. It was about time, since the most powerful burner on it put out a measly 14,000 BTU/hr, and that's just about a bit more than a simmering flame by Asian cooking standards. I had always wanted a more serious gas range. But at the same time, I was fully aware that nobody designs home ovens that go above 550F, not even the Italians.

    By serendipity, I saw an ad by Bakerstone, a former Kickstarter project—now a company—that makes a stovetop contraption that utilizes the heat of a gas burner. The design seemed sound and brilliant, so I got one and tested it out on the most powerful burner on my old defunct stove while I waited for my new stove to arrive. It peaked at 700F after sitting on the burner for a good 45 minutes, which was already promising.

    I did a lot of research and got the stove with the most powerful burners approved for home use that's currently available. (I've used Wolf, BlueStar, Viking, and none of them came close.) I put the Bakerstone pizza box on it. With a 25,000 BTU/hr burner it quickly went up to 950F under half an hour and showed no sign of stopping! (So far I've had no desire to find out how high it can actually go.)

    It took two "canary" pies to get a feel of the mini oven. There's very little recovery time—it was churning out pizza faster than we could make and eat. It has convection heat redirected from the stovetop and radiation heat from the top of the box, so the top gets cooked properly. "Dome-ing" the pizza works beautifully. It produces little to no smoke (if you don't accidentally spill anything on it). It takes up as much space as a stockpot and just sits on one burner. It doesn't heat up the entire kitchen like the oven does. It uses heat very economically and efficiently. It's elegant and perfect.

    Missing that wood-fired oven flavor? Easy, I put a bunch of tiny wood chips sold for smoking in a small container and slide it in a few minutes before shoving in the pizza.

    You could hear the pizza's muffled crackles when you slide it in. At 800F it really cooks under 2 minutes—less than the time it takes to get dressed to go out for pizza.

    So now I consider the mechanical problems in making true Neapolitan pizza safely and reliably at home essentially solved. Now onto the best flavor.

    A few notes:
    - To get leoparding, high temperature is necessary but not sufficient. You also need to achieve full gluten development and full rise and a dough with the right water content. At 800F or above you need to use 55% water or less. At 700F you need 60% water or more. This is because at higher temperatures the pizza cooks faster, so if there's too much water in the dough, you will end up with a good bottom but undercooked top. And if you lift the pizza to cook the top, by the time the top is cooked the crust will be dry and crunchy like a baguette, which still tastes fine, but it's not desirable in a Neopolitan pizza. With a 14,000 BTU/hr burner you can only get to 700F, so start from 60% hydration and adjust from there.
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    302 people found this helpful
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    Top reviews from other countries

    Translate all reviews to English
    markus ebner
    5.0 out of 5 stars Makes amazing pizza.
    Reviewed in Canada on June 10, 2022
    Max
    5.0 out of 5 stars calienta rapido y muy bien
    Reviewed in Mexico on May 18, 2022
    Aussie Mallu
    5.0 out of 5 stars JUST WOW....SIMPLE AS THAT !!!
    Reviewed in Australia on November 3, 2020
    Arturo
    5.0 out of 5 stars Lo que siempre quise
    Reviewed in Mexico on September 21, 2021
    One person found this helpful
    Report
    Angus Macpherson
    5.0 out of 5 stars Works great
    Reviewed in Canada on May 26, 2021
    One person found this helpful
    Report