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Your cart is empty.Product Description
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Efficient Cooking
Revolutionary Hand-Crank 360 Rotation
Perfect for pizza enthusiasts seeking professional-grade results at home
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liberty
Homemade Flavors
Choose your favorite toppings and make your own pizza!
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VERSATILE
It's not just pizza！
We can also BBQ, bake, fish and vegetables on cast iron roasting pans!
Rick P.
Reviewed in the United States on February 26, 2025
My second one works pretty good. First one had faulty electrical control panel and looking back there were other problems including a chipped stone and missing hardware for the prop rod. When I received the replacement, the box was in better shape, the pieces and parts were all wrapped and in plastic bags, and there was no damage that I found. The instructions lack info on actually cooking pizza as far as temps and times. I use High to preheat for 20-30 minutes usually getting about 750-775 ish on the electronic display. When I put the pizza in I turn the burner down to Low. If you leave on High, it will burn the toppings in less than a minute. The crust will turn out great either way as long as you properly preheat.In general, I like the oven and it is pretty good value for the money. Once you get one that works, I would recommend the oven but caution you that there is a steep learning curve about making pizza’s in any gas or wood fired pizza oven. Don’t get discouraged, you will probably go through several not so good pizza’s before you get your groove on!!
glen h. kojima
Reviewed in the United States on February 13, 2025
Amazing piece of equipment for the price.....love the rotating pizza stone feature. Doesn't get better than this!
Mzkrys
Reviewed in the United States on January 6, 2025
I was really surprised by the quality of this pizza oven especially for the price. It came packaged well. The box was damaged but surprisingly the pizza oven was fine. I immediately was impressed by the weight and quality of everything. I knew there was a learning curve to pizza making as I had tried it before on a charcoal pizza oven. I knew I wanted a gas oven so I could regulate the temperature and I knew I wanted a rotating pizza stone to help get an even cook. This thing lit up immediately. I had watched several videos prior to know to put a good mix of flour and corn meal on the stone to successfully launch the pizza into the oven. Initially we had it heated to high at 900*. After a couple Burt and sticking pizzas we finally lowered the temperature and got a perfectly cooked pizza. I know it will take a few more cooks to master this but I feel like we are on the right path. It put out a lot of heat and kept us warm as we were out there cooking in 40* temps.
Daniel S.
Reviewed in the United States on September 25, 2024
This pizza oven is quite a good overall value compared to the big name units. It works well and I've had good results with this. You'll definitely want to research pizza recipes online for utilizing this oven. Many recipes are built around using a home oven. You wont want to run a thick crust through this since all your heat is over the top of the pizza while it's in the oven for a very short amount of time.This unit does have insulation in it in the top and I've found that I like to pre-heat it on high for 10 minutes then lower the temp to what I want it at for another 5 minutes at least before I intend to use it. This gets the stone up to temp and steady before use.Get yourself a good high temp thermometer to use as well and it'll help your chances of success.Overall, I'm very happy with this and will likely use it for years.
Response from ROB
Reviewed in the United States on July 25, 2024
The oven assembled quick and easy. Then comes the skilled labor completing the gas line connection without leaks. No to hard since the input to the burner is a plastic fitting that will seal really well to the brass of the tubing. The piezoelectric oven ignition system failed to lite on first go. Inspection found the tip was pushed too close to the burner, during rough handling I assume from the box. I grabbed the igniter tip and pulled it away from the burner about 1/4 inch. It lite the burners but the lead was in front of a burner port resulting in disruption of the plume. Off again and adjust the igniter to the very edge of the burner port just off to the side of the plume. Pizza time! Allowed the stone to heat 15 minutes under watch. The heat was all around the oven it will be great on cold nights. The legal instructions are clear anything that burns within 10 ft on any side is a hazard. My understanding is that 10 ft. clear space is needed ABOVE THE OVEN plus on all sides to flammable liquids storage, plastics piles and toilet paper storage. But 3 ft is needed to stuff that is more like wood or 2 ft and below the oven level for the supply of propane. It was not so terrifying as it seems and warmed but not too hot. I would advise staying in the area with a cool drink to see what happens before turning your back on the oven. That said when It had run on high for 15 minutes I went and got a test pizza. Store bought thing. I slipped it in after seeing that my hand held infrared thermometer was reading either error or >540 Deg. F before reading error. It sizzled. My son cranked the handle to spin the pizza slowly and I watched. Yes, even though you are combustible you can stand and work around the oven (with care! your phone or shirt may melt). My son spotted it before me the "20 minute bake on 400 pizza" was done in half the time. I would have burned it. It was done and the bottom was crispy top was bubbled, browned and singed. It worked well. A skilled hand could bake about anything 3 inches or less in height and 13 inches or so in diameter. But I think spinning is not optional so I have a plan for an old rock tumbler on that. As for the oven it could make a bunch of food really fast you could add stone cooked pizza to your neighborhood lemonade stand.
ShariD
Reviewed in the United States on November 2, 2024
I waited a while to write a review on this so that I had more than one experience with it. My first use was frustrating. It was very hard to ignite and would go out without any reason. Our pizza was charring on the outside edge and still doughy in the middle. We wondered if the issues with going out were the culprit and perhaps the pizza stone wasn’t getting hot enough. Fast forward to the second use. We moved the oven to a very protected place from any breeze. It was still hard to ignite and went out a few times. This time, we waited a lot longer (about an hr after it stayed lit) to allow the pizza stone to get hot. It improved the heat dispersion on the pizza stone, but it was still more uneven than it should have been. We made adjustments to the dough, and we still found the process too frustrating. Making pizza should be fun, but now, this is just sitting unused. I had such high hopes, but we decided to save up for an ooni.
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