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Primo Pizza Oven for Round
- $295.00
- $295.00
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$295.00
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The Primo Pizza Oven for Round is the pizza oven made for the Primo Round ceramic charcoal grill. It seats inside the firebox, and it is sold for that one grill: there is no adjusting it to a different size.
Why bother, when a kamado already bakes decent pizza? Because pizza is the one cook where the two heat paths have to arrive together. In a kitchen oven the ceiling is far off and comparatively mild, so the base of a pie is done long before the top has any colour on it. Under a charcoal-fired ceramic dome the roof is close and radiating hard, and a pizza setup is built around holding that balance so the crust sets, the rim puffs and the cheese blisters within the same short window.
Most of the skill is in the fire rather than the hardware. Light lump charcoal well ahead so the ceramic has time to saturate rather than just the air inside it, keep the lid shut between pies so you are not spending heat you waited an hour for, and have every pizza stretched and topped before the first one goes anywhere near the grill. Pizza cooking is fast; the preparation is what takes the evening.
Built for the Primo Round ceramic charcoal grill. A baking stone gives the pie its hot floor, and the 19-inch Round Fredstone is the larger of the two round stones. Feed it with Primo natural lump charcoal. Cooking on an Oval instead? Start with the Primo pizza oven for the Oval Large.
Primo Pizza Oven for Round
Frequently Asked Questions
Will this pizza oven fit my Primo Round?
Yes, the Round is the grill it is made for, and it is the only one. Primo lists a separate pizza oven for each grill it covers, sized to that firebox, so an Oval version will not seat in a Round and this one will not seat in an Oval. Buy by the size word in the title.
What does a pizza oven give me that the grill on its own does not?
A setup that is built for one job. A kamado with a stone in it will bake pizza, but you are improvising the arrangement each time and working around a grill designed for everything else. A dedicated pizza setup makes the shape of the cooking space consistent, so pizza night repeats instead of being reinvented.
What does a baking stone add to this?
The floor. Dough needs firm contact with a surface already loaded with heat, otherwise the base dries out slowly instead of crisping fast. Primo lists round stones in two diameters for this grill, including the 16-inch Round Fredstone, and the smaller one recovers between pies more quickly.
Can I cook anything other than pizza in it?
Flatbread, pita, naan and focaccia all belong in the same setup, as does anything you would blister quickly at high heat: peppers, halved aubergines, garlic bread. It is not a smoker arrangement, so long, low cooks still belong in the grill's normal indirect configuration.
How long should I let it heat up?
Longer than feels necessary. You are not waiting on air temperature, which climbs quickly, but on the mass of ceramic and stone, which does not. If the first pizza cooks noticeably worse than the second and third, that is the tell that you started too early rather than anything wrong with the fire.
Why is one side of my pizza cooking faster than the other?
Because the fire is not symmetrical, which no charcoal fire ever is. Turn the pie partway through the bake rather than leaving it still, and rake the coals level before you start. A pizza left facing the same direction from launch to finish will always come out darker on the side nearer the heat.
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