If anyone is looking for a cheap functional and very well built oven, this is worth every dollar. Results in pics, review in body.

TLDR: Just buy this.

I posted on here earlier in the week looking for information on this oven and couldn’t find much so here is the information I was looking for.

Vevor 12” gas pizza oven. This was ( and currently still is ) $120 on Amazon. I’ve used a koda 12 and a Breeo wood fired oven in the past so this isn’t my first time, BUT this is my first time using this particular oven. It is super well built. The walls of this are thick and well Insulated. It is considerably heavier than the Ooni. The flame control is actually pretty decent. It is variable but it pretty much has spots where it is high, medium, and low. At no point did I have to completely kill the flame like I sometimes do in the Ooni which was nice and also surprising. It gets plenty hot with the horseshoe burner and the heat deflectors do a good job of sending the heat right down onto the stone. My stone temp at launch ranged between 725F and 775F after about a 15 minute preheat. Recovery time between pizzas was about 5 minutes. Just enough time to get another pizza ready so it’s perfect. I found using room temp-toppings compared to refrigerator temp toppings didn’t make much of a difference . The thing that did make a difference was the temp of the sauce. Cold sauce did not allow the bottom to crisp up before the top was done . After letting the sauce come to room temp, all was good. If you zoom on the pic of the undercarriage, you can see it did get some color. It was crispy however so I wasn’t too concerned that it wasn’t brown. I did find it strange it didn’t get more brown, however that may be because of my recipe which is below this . Feel free to ask any questions. I’m not glued to my phone so it may not be instant but I’d be glad to answer .

645g KA 00 Flour
6g instant yeast
20g sea salt
387g water

Mix for ten minutes in mixer, rest 10 minutes, mix again for a minute or so. I did a 1 hour room temp proof to speed things up and then re balled and then into the fridge for around 36 hours . I like to do 72hrs but I didn’t have time which is why I did the 1 hour room temp before the fridge. I separated the dough into balls and proofed until they were room temp .