RedFlagDeals.com Where to Buy the PC Propane-Powered Pizza Oven in Canada Where to Buy the PC Propane Pizza Oven!

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Pizza is one of the most beloved foods in the world, so it's no surprise that one of the most sought-after products in Canada in 2022 is something that claims to make pizza even better – the PC Propane-Powered Pizza Oven.

Originally released in early-2022, the PC Propane-Powered Pizza Oven is a new appliance from President's Choice, capable of reaching a maximum temperature of 500°C to bake restaurant-quality pizza in minutes. Here's where you can find the PC Pizza Oven if you're searching for one this summer.

The PC Propane-Powered Pizza Oven is listed at most Loblaw-owned grocery stores across Canada, but it's already become difficult to find due to mild levels of hype. That hype is expected to grow even more this summer, after President's Choice named the device their #1 pick in the Summer 2022 Insiders Report, along with the label of a "limited quantity" item.

On RedFlagDeals, the oven generated significant buzz in March after it went on sale at Real Canadian Superstore and has earned praise from the online pizza oven community for its value and generous warranty – for reference, the PC Pizza Oven is listed at $299.99 and comes with a five-year warranty, while a similar Ooni Koda Pizza Oven is priced at $479.99 in Canada and comes with a one-year warranty.

As of May 19, the oven has only been discounted twice, both times for $249.99 exclusively for PC Optimum members – once from March 24-30 and a second time from May 19-25.

PC's Propane-Powered Pizza Oven is available in limited quantities from Loblaw-banner stores across Canada (availability may vary by store). Happy hunting!

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  • bargain man
    • I tried cleaning it with hot water once like an idiot (while it was at room temp), before smartening up. Also I scrape it pretty aggressively while it's in the oven in between bakes. So yeah no idea what happened with yours. Isn't there warranty??
      Yea I would hope so. Just trying to figure out who to contact.
    • Report Post
  • MtX
    • Nope, never used water on it.

      It's really weird. It just cracked right down the middle. I mean it's still usable, but it's very disappointing that it happened after just a couple uses.

      I think we used it 3-4 times in total over the summer. The stone cracked after the 2nd or 3rd use.
      I tried cleaning it with hot water once like an idiot (while it was at room temp), before smartening up. Also I scrape it pretty aggressively while it's in the oven in between bakes. So yeah no idea what happened with yours. Isn't there warranty??
    • Report Post
  • bargain man
    • Nope, never used water on it.

      It's really weird. It just cracked right down the middle. I mean it's still usable, but it's very disappointing that it happened after just a couple uses.

      I think we used it 3-4 times in total over the summer. The stone cracked after the 2nd or 3rd use.
    • Report Post
  • MtX
    • Has anyone's pizza stone cracked?

      I was only able to use this a couple times so far this year, and my stone has cracked in half.

      The oven was used during the summer/fall months and it was left to cool to reach ambient temp before scraping off leftover cheese etc from the last use.

      Really disappointed in the quality of the stone especially after I was robbed of the 75k in points when purchasing the unit.
      I always scrape when its still pretty hot with the oven turned on, otherwise it's much harder to get debris off when it's all dried and cool. How did it crack?? You pour water over it?
    • Report Post
  • bargain man
    • Has anyone's pizza stone cracked?

      I was only able to use this a couple times so far this year, and my stone has cracked in half.

      The oven was used during the summer/fall months and it was left to cool to reach ambient temp before scraping off leftover cheese etc from the last use.

      Really disappointed in the quality of the stone especially after I was robbed of the 75k in points when purchasing the unit.
    • Report Post
  • gr8dlr
    • Question for all owners of this oven... Did anyone purchase a cover for storage purposes? If so, any suggestions?
      If you go to the pizza thread in the food forum, you'll see that I bought a 100 litre hard tote from Princess Auto and it fits this oven and my peels, cutters, tongs etc quite nicely in one sealed unit.

      It's better than a soft cover IMO.
    • Report Post
  • Da Mango
    • Question for all owners of this oven... Did anyone purchase a cover for storage purposes? If so, any suggestions?
    • Report Post
  • cheelos
  • newfbc
  • chyeahhhhh5
    • Anyone seen these at any Shoppers in the Toronto area?
    • Report Post
  • Lord Denning
    • Have a 40% redemption return - it's on sale for $280 at SDM. So bascailly $166 in points plus $36.40 in tax.

      Those who have bought - is it worth it?
    • Report Post
  • MtX
    • I picked up the last oven at the Yonge St. Richmond Hill location today. Unfortunately it was open box, but the guy who helped me take it down from the shelf said if there's anything wrong with it I can return it. Ended up adding some other home and kitchen stuff to hit $300, and then got back $150 or 120,000 in points (For every $50 get 20,000) and 30,000 points (For every $150 get 15,000). It's a good deal, as long as the oven works. Hoping to read through this thread by the end of tomorrow for some tips and insights.

      My first question is, what propane gas hose/adapter/assembly did everyone order? I want to be able to hook it up to the 20lb propane tanks at Costco w/ gauge and also regular 1lb tanks if I decide to bring it to camping trips.
    • Report Post
  • peji911
    • What's the return policy on these if you get a lemon or something? Not sure how RCSS works with returns
    • Report Post
  • Alanbchk
    • So, after owning this for a couple of months now, mastering the art of pizza making (Pizza yeast ftw). I have to ask, does anyone else think the oven burns pizza way too fast? even on the lowest setting and choking the propane nozzel, I dare not put my pie anywhere near the back 3/4 qr of the stone or else I get burnt pizza beyond global warming's might.
      You actually have to turn the pizza while it's in the oven because there are different heat zones in the oven just like a BBQ.
    • Report Post
  • f_waldner
    • There was a PILE (over 20) of these PC Pizza Ovens at my local No Frills (Rathburn/Tomken Mississauga). Bought one $249 and a peel for an extra $19.
    • Report Post
  • cheelos
    • So, after owning this for a couple of months now, mastering the art of pizza making (Pizza yeast ftw). I have to ask, does anyone else think the oven burns pizza way too fast? even on the lowest setting and choking the propane nozzel, I dare not put my pie anywhere near the back 3/4 qr of the stone or else I get burnt pizza beyond global warming's might.
    • Report Post
  • gr8dlr
    • It's a standard Propane tank filling at one end and a 3/8" tapered at the pizza oven end.

      Type-1/QCC-1 tank connection-connects to QCC1/Type1 LP tanks and cylinders.
      3/8-inch male flare fitting, this regulator hose keep steady air flow and appropriate levels.
      Thanks. Didn't know what all these things mean. Stupid that the hose is so ridiculously short when they tell you to keep the tank 40" away.
    • Report Post
  • Thxguy
    • It's a standard Propane tank filling at one end and a 3/8" tapered at the pizza oven end.

      Type-1/QCC-1 tank connection-connects to QCC1/Type1 LP tanks and cylinders.
      3/8-inch male flare fitting, this regulator hose keep steady air flow and appropriate levels.
    • Report Post
  • gr8dlr
    • I actually read this on the Ooni site- about an initial burn in to remove any oils / grease from the manufacturing process - seemed to make sense to me to do the same :-).
      The pizza turned out great- a little crispy on the edges, we are certainly not used to cooking in an oven that gets this hot - you DON'T walk away when cooking - also will keep the crust thinner next time. Also keep your pizza to 12" max - larger is just harder to launch & turn.


      By the way if anyone is looking - I got a 12' long propane hose with regulator and 3/8" tapered connector that this oven uses from amazon for $25

      https://www.amazon.ca/dp/B086ZQ496X?ref ... Q1G89HH65P
      There are so many hoses on Amazon, how do you know what fits and is correct? What specs are you looking for?
    • Report Post
  • wmahmud
    • Have a brand new sealed unit and receipt for warranty purposes if someone wants for $250 before I let it go on other services

      Located in Pickering but can meet in Scarborough too

      Pm me
    • Report Post
  • gr8dlr
    • Perfect, so any table with a width of 24.4 should cover the length of the oven, so I can put it perpendicular to the table and still have some space to work. Hoping the Ooni koda cover fits the PC oven so I can just put it on and leave it outdoors.
      Trying to think what to do with the rest of table to make it more friendly for pizza prep.

      Definitely feel you on the cord. Going to contact PC and see what they have to say.

      Makeshift setup because the cord is so short. Would've had to elevate the tank to connect.

      IMG_20220424_144034.jpg
    • Report Post
  • jspiegz
    • One of my PDFs:

      Assembled dimensions: 24.4 x 15.8 x 11.8

      The cord is comically short IMO...might have to get a longer one like someone else did.
      Perfect, so any table with a width of 24.4 should cover the length of the oven, so I can put it perpendicular to the table and still have some space to work. Hoping the Ooni koda cover fits the PC oven so I can just put it on and leave it outdoors.
      Trying to think what to do with the rest of table to make it more friendly for pizza prep.

      Definitely feel you on the cord. Going to contact PC and see what they have to say.
    • Report Post
  • gr8dlr
    • Anyone know the dimensions of the whole oven? Couldn't seem to find them. I'm looking to get a foldable plastic table to put it on in my backyard
      One of my PDFs:

      Assembled dimensions: 24.4 x 15.8 x 11.8

      The cord is comically short IMO...might have to get a longer one like someone else did.
    • Report Post
  • jspiegz
    • Anyone know the dimensions of the whole oven? Couldn't seem to find them. I'm looking to get a foldable plastic table to put it on in my backyard
    • Report Post
  • OrangeBerry
    • Sugar and oil will both contribute to dough burning, and you shouldn't really need either. Maybe get some new yeast and try a more basic recipe for a Neapolitan dough with just water, flour, yeast, and a pinch of salt.
      Considering he made 50+ pizzas, wouldn't hurt to buy some pre-made frozen neapolitan dough and give it a wirl. With that many attempts I would have at least attempted to try new variations
    • Report Post
  • jspiegz
    • Are these still $249 for PC members if you find one?
      I don't think so
    • Report Post
  • Strider
    • I either use a 500g flour/350ml h20/100 g starter for sourdough. The moisture ratio is a pain in the ass here. For the regular pies I usually just use a 2 2/3cup flour + 2.5 teaspoon insta yeast + 2 spoon oil + 3/4 cup water. I do realize I don't have much rise on my dough though. Prolly cuz I don't let the sugar/water/yeast settle long enough of cause my yeast has gone bad in the freezer.
      Sugar and oil will both contribute to dough burning, and you shouldn't really need either. Maybe get some new yeast and try a more basic recipe for a Neapolitan dough with just water, flour, yeast, and a pinch of salt.
    • Report Post
  • wmahmud
    • Are these still $249 for PC members if you find one?
    • Report Post
  • OrangeBerry
    • Looks like Loblaws is carrying a frozen pizza tipo 00 dough pack, 2 for $3. Anyone try it?

      https://www.realcanadiansuperstore.ca/p ... 1412185_EA
      Remember... tipo in Italian means "type". So I'm essence it's literally selling you "00 type". Which means it can be anything but 00 flour. FYI
    • Report Post
  • ben35
  • jspiegz
    • If anyone is looking for a cover for their pizza oven I just ordered the Ooni Koda 12 Outdoor Pizza Oven Carry Cover from Crate&Barrel.

      https://www.crateandbarrel.ca/ooni-koda ... er/s196566

      Pizza Oven Carry Cover: $49.99
      Shipping & Handling: $19.95
      Subtotal: $69.94 + Taxes
      Please let me know how it fits! I was thinking of buying it too but PC oven seems to have larger legs.
      UPDATE US :)
    • Report Post
  • par1000
  • gr8dlr
    • I either use a 500g flour/350ml h20/100 g starter for sourdough. The moisture ratio is a pain in the ass here. For the regular pies I usually just use a 2 2/3cup flour + 2.5 teaspoon insta yeast + 2 spoon oil + 3/4 cup water. I do realize I don't have much rise on my dough though. Prolly cuz I don't let the sugar/water/yeast settle long enough of cause my yeast has gone bad in the freezer.
      I'm confused. You have two different recipes above

      The first one is a 70% hydration.

      The second one seems low.
      Flour 2.67 x 120=320
      Water 0.75 x 250=187
      187/320 is 58%

      You use 2.5 tsp of yeast? And you don't get much rise?

      Please visit the pizza thread to continue your pizza journey.

      all-things-pizza-discussion-2532933/
    • Report Post
  • cheelos
    • @cheelos Are you using Neapolitan style dough recipe? Your dough looks like it needs more hydration. Not shit-posting either, your pies look good I'm just curious as to what type of dough you're using and what hydration...
      I either use a 500g flour/350ml h20/100 g starter for sourdough. The moisture ratio is a pain in the ass here. For the regular pies I usually just use a 2 2/3cup flour + 2.5 teaspoon insta yeast + 2 spoon oil + 3/4 cup water. I do realize I don't have much rise on my dough though. Prolly cuz I don't let the sugar/water/yeast settle long enough of cause my yeast has gone bad in the freezer.
    • Report Post
  • gr8dlr
    • @cheelos Are you using Neapolitan style dough recipe? Your dough looks like it needs more hydration. Not shit-posting either, your pies look good I'm just curious as to what type of dough you're using and what hydration...
      Actually more hydration will reduce charring....Why? Because water doesn't burn.
    • Report Post
  • OrangeBerry
    • @cheelos Are you using Neapolitan style dough recipe? Your dough looks like it needs more hydration. Not shit-posting either, your pies look good I'm just curious as to what type of dough you're using and what hydration...
    • Report Post
  • gr8dlr
    • The ones from last night were good. I got a system now for 15s per 20 degree rotation to reduce burn but the backside is always a bitch. I let the stone get real hot by max heat for 15m preheat. Then i lower it to minimum for cooking. I might have to choke it with the propane valve to ensure its really really low for a good slow cook.

      Crust is mega thin btw and sometimes sourdough.
      Image
      Image
      Image
      Burning just means you have to turn a bit earlier...I'd say rotate it quarter turn or 45 degrees each time instead of 20 degrees which is one half of one quarter. Report back with pics if you try this.
    • Report Post
  • jspiegz
    • I think you might be on to something with that comparison.. this is the Ooni Koda 12, same one that has been at Costco and etc lately. Image

      Top is a little different (makes sense with the different logo and etc..) but the stand on the bottom looks identical.



      It's in the flyer for the west. I'm going to see if I can find it in stock this morning.
      I'm really tempted to get the Ooni koda carrying case.. I wonder if it'll fit the PC..
      Legs seem a biiiiit thicker, and the top is a bit different so I'm not sure
    • Report Post
  • jspiegz
    • The ones from last night were good. I got a system now for 15s per 20 degree rotation to reduce burn but the backside is always a bitch. I let the stone get real hot by max heat for 15m preheat. Then i lower it to minimum for cooking. I might have to choke it with the propane valve to ensure its really really low for a good slow cook.

      Crust is mega thin btw and sometimes sourdough.
      Image
      Image
      Image
      Char looks nice to me!
      I personally like the rustic almost burned look ;)
    • Report Post
  • cheelos
    • I've made pretty big pies (around 10-11 inch) with proper rotation you should not really burn the edges.
      I launch at high stone temp, but right before I launch I reduce the heat to low. I give it 30 seconds without touching to let the base set, and then I rotate every 15 seconds. You can also try to put the dial PAST the highest into an ''ultra low'' mode.
      Show pics!
      The ones from last night were good. I got a system now for 15s per 20 degree rotation to reduce burn but the backside is always a bitch. I let the stone get real hot by max heat for 15m preheat. Then i lower it to minimum for cooking. I might have to choke it with the propane valve to ensure its really really low for a good slow cook.

      Crust is mega thin btw and sometimes sourdough.
      Image
      Image
      Image
    • Report Post

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