Pizza Oven Outdoor 12" Wood Fired Pizza Ovens Pellet Pizza Stove for outside, Portable Stainless Steel Pizza Oven for Backyard Pizza Oven

The media could not be loaded. Great pizza oven for the price!! Please do your research and learn prior to attempting to cook pizza in these type of ovens! I see a lot of reviews complaining about common mistakes not due to the oven itself but the user.This thing should get hot!! Very hot! Use 2-3 scoops of wood pellets to start heating up the oven, let then burn outside the oven first unless you have a good fire, 2-5 mins. Then insert in the oven, close up to allow to heat up. Flames should be coming out of the chimney or you’re not heating up right. Add another scoop of pellets at the top (careful flakes will be coming out if your doing it right). Do not get the flames get low!! I suggest to use a wooden pizza peel, temperature change will produce condensation under your pie and this will stick your pie more onto metal peels. Prepare pizza on your peel!! Use flour or corn meal before you place the stretched out dough on the peeler. Prepare your pie on the peeler being careful to not get it wet. Do not do extra sauce. Light toppings is best. Before you get your pie in the oven. Check to make sure if it is still sliding easily on the peel. If it moves, you’re ready, insert peel with pie more than halfway and the pie should slide out with a few tiny shakes. If you have the stone that turns (which i highly suggest) start turning. Flames should be reaching towards the front of the oven, if it is, your pizza will be done within 60-90 seconds, and it will be perfect. I highly suggest you use a wooden peel to get your pizza in the oven and a metal peel to get it out.I made pizzas for 20 people for the first time this weekend after doing lots of research and everything was perfect. I did a practice run night before, first time using this type of oven.Add one scoop of pellets between every pizza and have a small fan ready behind the oven to improve flames going the right way (over your pizza) and increasing heat. (Get a temp checker, stone should be 500-600+ degrees to cook pizza right)It will be fun if you know what you’re doing, it will be a disaster if you don’t. Have fun!

Love it

Makes great pizza!

I was totally amazed at the build quality of this oven! Very heavy guage stainless steel, not flimsy at all. It comes with a couple of different handles a shorter one and longer one. These are used for the pellet box, the pellet box lid, the oven door, and the chimney lid. I was able to get this up to 700 degrees in about 15 minutes. I used pecan pellets and a propane torch to light the pellets. I had a nice strong flame across the top of the oven and up the chimney. There is a learning curve to use this. Plan on sacrificing a couple pies before you get it down. Well worth it!

Terrible design if you want to make more than one pizza. I tried pellets, dried hardwood, combinations of these and I could eventually get the pizza stone up to temperature 550 deg which I measured with an infrared thermometer. As soon as I cooked one pizza successfully the oven needed more fuel and you had to wait for the stone to get hot again, then flour used on the peel would ignite burning the back of the next pizza. You must put the door on to retain the heat but then you can't see how the pizza is cooking. There is no damper to control the fire so it is either roaring or dying out because the fuel box is so small. The thermometer on the side of the unit is useless. If it had a damper, a bigger fuel box so you could keep hot coals in the heat source, a heavier stone to retain heat, and a window on the door it might be usable. I tried several times and because it was a fail on all but the first pizza every time I decided to donate it to the restore as my return window had closed.

I absolutely LOVE this pizza oven. The pizza came out delicious, and exactly the wood-fired pizza taste I was hoping for.Here's what to know though:1. Because the oven is narrow, it's hard to get the pizza peel into the oven and turn the pizza.2. Regulating the temperature is pretty tough. Essentially making the pizza, turning it, and keeping the temp solid ended up being a 2-person operation.3. DON'T SKIMP ON THE CORNMEAL!! No, seriously... just don't. Your raw dough will stick to EVERYTHING.This was my first time using this pizza oven, so my husband and I were STRESSED OUT trying to keep the pizza from lighting on fire. I'm hoping operation will get smoother as we get used to it.

I’ve been using this pizza oven for a while now, and it’s made family gatherings way more fun. The setup was simple, thanks to a manual that’s honestly the best I’ve come across—super clear, with step-by-step pictures that show exactly how to put it together. Every piece is labeled, so you don’t have to guess what goes where, and there are even tips on getting the best heat with the pellets.It heats up fast and adds a nice smoky flavor that’s hard to beat. One small thing to watch out for: it cooks quickly, so you’ll want to keep an eye on it to avoid burning. But once you get the hang of it, it’s a blast to use. So far, I’ve tried pizza, steaks, and even some veggies, and it all turned out great.

I had no idea I could do so many things with this from smoking lamb chops to making delicious pizzas to even flame broiling a steak. Make sure that you actually use pellets or you'll have trouble getting it to heat properly. But when using the proper pellets and following the instructions, it gets very hot very fast because of the intelligent way that it's made. This is a quality Pizza oven. I love the way that it fits on the shelf in my shed, because the legs fold in and the chimney comes off and goes inside. I think this so much fun & it was totally worth it. Now I just have to get a pizza paddle which in hindsight, you might want to order when you order one of these.