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Luke Morris
Reviewed in the United States on March 19, 2025
Got this as a surprise gift and addition to our outdoor kitchen area. Set up was very easy with only a couple of simple steps. There is no temperature gauge to tell how hot the oven is or when it is preheated and ready to cook. I utilized my infra red thermometer to give me some indication as to the approximate temp of the oven. It took roughly 12 minutes or so to preheat. I had some pizza dough ready that I made earlier - helpful tip - be sure dough is room temperature or it will stick. I tried to match my pizza size to the size of the stone - helpful tip - make your pizza smaller than the actual size of the stone for less mess to clean up. I like the ability to turn the stone. The hand crank is easy to use for this. I was surprised at just how quickly the pizza cooks in this oven. I left it in the oven a little longer because I didn't think it was possible to be done that quickly - yep, it was burnt. I cleaned up my mess and started pizza #2. It was much better that my experimental first one. All in all, this pizza oven is nice for my 1st pizza oven. I like how easy it is to use and that it comes with accessories and a cover.
Customer Review
Reviewed in the United States on January 8, 2025
This is a great little pizza oven! Solid build (it’s fairly heavy) and nothing seems flimsy or loose. There’s even a pizza peel (mine was a little scratched up, but it’s cosmetic), which is a nice addition.I prepared ahead of its arrival, so I had pizza dough and toppings ready to go when it arrived. Easy to assemble: most of it is already together—just fold out the 3 legs (the instruction book said something about pins locking into place, but I didn’t see/feel any), put the pizza stone in, and hook it up to a propane tank.After I soap-solutioned all my connections, I fired up the oven. Interestingly, the manual only has info about how to put it together, not so much how to make pizzas (e.g., how long you should preheat, recipes, etc.). The stone needs to be hot enough to cook pizza on or you’re going to have a raw middle, which is an unpleasant first bite. I let it go for about 20 min while I brought my dough (thanks, Trader Joe!) to room temp, shredded my cheese and made some pizza sauce (Lidia Bastianich’s is delicious and only needs 4 ingredients). I floured up the pizza peel so the pizza wouldn’t stick, then built my pie on it. Into the oven it went, and of course, I had to watch as it cooked. So cool to see the dough puff up and then be able to easily just crank the handle and turn it, instead of messing with a pizza peel in a very confined space. Pizza was done in minutes (almost 2 counts as minutes, right?) and off I went to taste-test.I was concerned that, since it was a gas oven, it wouldn’t have a good flavor like a wood-burning one, but since most of the taste comes from the char on the crust from the heat of the fire, I didn’t miss the wood smoke.A few cautionary tips: 1) Make your pizza dough as thin as you can so it can cook properly in the very short time it’ll be in the oven before it burns, 2) Flour/cornmeal your peel generously before you put your dough on its surface and work quickly to top it (especially if you’re using flour), 3) Better to have a too-small pizza than a too-large one—if it’s bigger than the pizza stone, you’re going to have a mess to clean up, and 4) If you don’t get all the pizza onto the stone, and there’s a bit hanging off the front that you can’t get the peel under, don’t turn the crank to try to get at it from the back side. Just…don’t.Now, excuse me as I head down the homemade pizza dough rabbit hole…
Brett Combs
Reviewed in the United States on January 11, 2025
A friend of mine recently cooked pizza for me in an outdoor pizza oven, and I’ve secretly coveted his ever since. When I came across this pizza oven, I decided to order it and give it a try.The oven comes with everything you need to get started quickly: a gas line for connecting to a propane bottle (bottle not included), a pizza stone, a pizza paddle, a protective cover, and even a rod to attach a match in case the ignition striker doesn’t work.After a quick trip to the local convenience store for a propane bottle, I had the oven set up and ready to test out. I knew the first few attempts might be a disaster—and they were! My first pizza was overcooked, and on my second attempt, I pushed the pizza too far into the oven, spilling toppings onto the stone and the back of the oven. But by the third attempt, I’d learned a lot, and the result was a perfectly cooked and delicious pizza.Here’s some advice from my experience:- Prepare your dough properly: Make sure it’s at room temperature. Rushing this step left my dough sticky, making it hard to transfer from the paddle to the stone.- Use flour and cornmeal lightly: Dusting the paddle helps the pizza slide smoothly onto the stone.- Invest in an infrared thermometer: This ensures the oven has reached at least 500°F, which typically takes about 10 minutes.After perfecting the technique, I’ve enjoyed many mouthwatering pizzas. Sliding the pizza onto the stone became easier with practice, and the quality of the pizzas has been outstanding.What I like:- Simple setup and operation.- High-quality construction.- Included accessories like the pizza paddle and oven cover.What I don’t like:- The hand crank for rotating the pizza is awkwardly placed. My knuckles often drag against the tabletop, which can be frustrating.- Some similarly priced ovens include motorized carousels, which would have been a nice touch. However, the hand crank could be an advantage in situations without power.Overall, this oven is well worth the price. Despite the minor issue with the hand crank, it’s straightforward to use once you get the hang of it. If you’re in the market for a pizza oven, this one might be just what you need.
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