As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve had the opportunity to test and compare various pizza ovens in a professional kitchen setting. Today, I’ll be comparing two standout models: the Halo Versa 16 and the Camp Chef Italia Pizza Oven. This comparison is based on essential factors like quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and a real pizza cooking test to evaluate performance. If you want to delve deeper into my pizza oven testing process, I’ve detailed it in a separate article for your reference.
To introduce the two ovens briefly: the Halo Versa 16 is known for its robust build and exceptional versatility, accommodating larger pizzas with ease. Meanwhile, the Camp Chef Italia Pizza Oven is celebrated for its compact design and ease of use, making it a favorite among outdoor cooking enthusiasts.
This article offers a comprehensive comparison of the Halo Versa 16 and the Camp Chef Italia Pizza Oven, based on my own testing experience.
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Winner
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Loser
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Our Rating:
4.7
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Our Rating:
4.4
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Pros:
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Pros:
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Cons:
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Cons:
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- Durable stainless steel build and a Cordierite stone
- Reached about 900°F
- More spacious interior and can handle larger pizzas up to 16 inches
- Lighter at 43.2 pounds
- Runs solely on propane gas
- Stone may require more effort to maintain due to occasional residue build-up
- Made with stainless steel and has a double-layer ceiling
- Can reach 750°F
- Smooth dome shape
- Thinner metal frame may impact its durability over time
- Requires careful management, especially on windy days
- Took a bit longer to set up
- Propane-only
- Portable but slightly bulkier
Finally, a quick note: If you decide to purchase either of these ovens, I’d be grateful if you used my referral links. These links help keep my blog alive and running at no additional cost to you. Thank you for your support!
Halo Versa 16 VS Camp Chef Italia: Quality and Materials
| The Halo Versa 16 boasts a durable stainless steel build with robust materials, making it ideal for heavy-duty use in professional and outdoor settings. |
The Camp Chef Italia Pizza Oven has a stainless steel body but thinner metal construction, which may affect long-term durability.
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Halo Versa 16 VS Camp Chef Italia: Temperature Control
| The Halo Versa 16 can reach up to 950°F in 20 minutes and features built-in temperature controls. For precision, using an infrared thermometer is recommended. |
The Camp Chef Italia heats up to 700°F within 20 minutes and maintains consistent heat with a basic high-medium-low control. Struggles slightly in windy conditions.
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Halo Versa 16 VS Camp Chef Italia: Shape
| The Halo Versa 16’s dome design ensures even heat distribution and accommodates pizzas up to 16 inches, making it versatile for larger pizzas and pan dishes. |
The Camp Chef Italia’s dome shape promotes good airflow, but its smaller interior makes rotating larger pizzas for even cooking challenging.
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Halo Versa 16 VS Camp Chef Italia: First-Time Usage Impressions
| The Halo Versa 16 setup is straightforward, and its performance impressed me during the first use. It has a slight learning curve for mastering heat distribution but delivers consistent results once adjusted. |
The Camp Chef Italia was easy to set up but required practice to achieve even cooking. The propane power simplifies operation but lacks the wood-fired flavor.
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Halo Versa 16 VS Camp Chef Italia: Power Source
| The Halo Versa 16 operates on propane, offering the flexibility to use either a standard 20 lb. tank or a portable 1 lb. canister. The quick-connect regulators enhance convenience. |
The Camp Chef Italia is also propane-powered, compatible with small and standard tanks. It includes a regulator but lacks quick-connect features.
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Halo Versa 16 VS Camp Chef Italia: Size
| The Halo Versa 16 has a spacious 16-inch cooking surface and is compact enough for easy transport despite its sturdy build. |
The Camp Chef Italia has a smaller cooking area, suitable for pizzas up to 12 inches. Its compact size aids portability but limits capacity for larger meals.
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Halo Versa 16 VS Camp Chef Italia: Ease of Cleaning
| Cleaning the Halo Versa 16 is straightforward, with a removable Cordierite stone and crumb-catching tray. The hinged top allows easy access for thorough cleaning. |
The Camp Chef Italia’s stone is simple to clean after cooling, and the oven exterior can be wiped with a damp cloth. The thinner metal may require careful maintenance.
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Pizza Cooking Test
The Halo Versa 16 impressed with its efficiency, taking about 20 minutes to preheat and reaching a temperature of approximately 732°F. When we tested the oven with a classic Margherita pizza, it cooked in under 2 minutes. The result was a perfectly golden crust, evenly melted cheese, and flavorful toppings. The even heat distribution in the Halo Versa 16 ensured a consistent bake, making it an excellent choice for Neapolitan-style pizzas.
The Camp Chef Italia Pizza Oven took slightly less time to preheat, achieving around 700°F in about 20 minutes. However, the cooking process was notably slower, with the Margherita pizza requiring approximately 7 minutes to fully bake. While the pizza was cooked through, the crust lacked the crispness achieved with the Halo Versa 16, and the toppings were not as uniformly melted. Nonetheless, the overall taste was satisfying, delivering a homemade pizza experience.
How We Tested
To ensure a fair and thorough comparison of the Halo Versa 16 and Camp Chef Italia Pizza Oven, we followed the same testing process for both ovens. First, we carefully assembled each oven according to the manufacturer’s instructions and performed a preheating cycle to familiarize ourselves with their heating times and temperature controls.
For consistency, we used the same ingredients and recipe: a classic Margherita pizza made with homemade dough, freshly crushed tomato sauce, mozzarella cheese, and fresh basil. We preheated both ovens to their recommended cooking temperatures—approximately 700°F for the Camp Chef Italia and 900°F for the Halo Versa 16. We monitored the preheating times with a stopwatch and used an infrared thermometer to measure the stone temperatures for accuracy.
During the cooking process, we paid close attention to the ovens’ heat distribution and temperature stability. We rotated the pizzas as needed to ensure even cooking, assessing how easily each oven accommodated the process. Finally, we evaluated the results by examining the crust’s texture, the evenness of the bake, and the taste of the finished pizza.
This method allowed us to fairly judge each oven’s performance and provide actionable insights for pizza enthusiasts looking to make an informed decision.
Final Thoughts
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Winner
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Loser
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Our Rating:
4.7
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Our Rating:
4.4
|
|
Pros:
|
Pros:
|
|
Cons:
|
Cons:
|
- Durable stainless steel build and a Cordierite stone
- Reached about 900°F
- More spacious interior and can handle larger pizzas up to 16 inches
- Lighter at 43.2 pounds
- Runs solely on propane gas
- Stone may require more effort to maintain due to occasional residue build-up
- Made with stainless steel and has a double-layer ceiling
- Can reach 750°F
- Smooth dome shape
- Thinner metal frame may impact its durability over time
- Requires careful management, especially on windy days
- Took a bit longer to set up
- Propane-only
- Portable but slightly bulkier
When it comes to choosing between the Halo Versa 16 and the Camp Chef Italia Pizza Oven, it ultimately depends on your specific needs and preferences. If you prioritize high-quality materials, a sleek design, and versatility for various pizza styles, the Halo Versa 16 might be your best bet. On the other hand, if you’re looking for an oven with a traditional dome shape and straightforward temperature control, the Camp Chef Italia is a reliable choice.
Both ovens deliver great results and are excellent additions to any outdoor cooking setup. It’s your choice to decide which one fits your needs better. If you decide to purchase one, I’d highly appreciate it if you used my referral links: Halo Versa 16 and Camp Chef Italia. I’ll earn a small commission at no cost to you, which helps keep this blog alive. Thank you for your support!