Me semble de bonne qualité mais pas essayer encore 🤷‍♂️

My pizza making skills are somewhat lacking but I can't blame this oven for that, I already know that I can't cook. It is light weight metal and easy to maneuver when cool. I would use gloves while handling it since it is metal and there are edges. You are going to want to make sure you have a pizza peel and make sure you check the size of your BBQ. My BBQ is a good size and it just fit with not much extra space - see picture. You could just toss a pizza stone on your BBQ but this will get the job done faster. I look forward to honing my skills with this pizza oven.

We finally got around to getting an outdoor bake-your-own pizza party together, featuring a selection of individual frozen pizzas, in lots of different topping combinations, and this pizza oven. We entertained 11 people who had a ball, and because the party went late into the night, they were sated with as many pizzas as they could eat (with a few side dishes for balance). This great oven performed like a champion on our propane grill that ran for hours, to keep the pizzas flying.

-------------------------------------------UPDATE 11/4/24--------------------------------------------------So I've been using this for a few months now and I've developed a fairly well-rounded perspective regarding its pros & cons.Let's start with the pros. Its simplicity is fantastic. You just stick it on top of a grill (or better yet, a large & powerful single gas burner if you have one) and then just heat it up to the desired temp and that's it. There's no fiddling around with different fuel types and experimenting until you get the right temperatures. So that's a huge benefit. Another big benefit is that cleanup is super easy. Any toppings that may fall off the pizza will just burn up inside this oven and usually just fall through the little holes. Any debris too big for those holes can easily fall out by just tipping the oven over once it's cooled down (make sure to remove the stone first!) And the stone can just be brushed clean using any bbq brush.Now the cons. Since this heats up from the bottom, it means your crust will often char rather quickly compared to the toppings, particularly with the first pizza of every batch as the stone is super hot at that point. And the hotter the oven is, the hotter that stone is (again, because the source of the heat is coming from directly beneath the stone) so you'll have a burnt crust and half-baked toppings. So you'll really have to compromise by keeping the oven temperature between 400° & 450°. At least, that's been my experience.Now although I've deducted a single star, I'm still keeping a pretty good rating on this because I believe it's still an easy and (relatively) inexpensive way to get into the world of homemade, pizzeria-quality pizzas. But eventually, like myself, you'll probably want to progress towards higher end (but ultimately higher difficulty) pizza ovens.-----‐-----------------------------------------------------------------------------------------------------------This little guy surprised me with some fantastic pizzas! I've used it a handful of times so far and each experience has been positive and increasingly delightful.There really isn't much you can screw up here as long as your follow the directions. This oven is made for a grill. I actually tried it on a stove top the first time and it worked very well actually -- but it blackened the two ranges I had it over. So lesson learned there.The reason I tried it over the kitchen range initially is because I have a charcoal bbq. And this thing takes a good 15 minutes to reach minimal pizza cooking temps (at least 450°F). So I figured the coals would start to cool down after the first 2 pizzas (it's a 12" stone so it can only make personal sized pies) and I'd have to keep refilling the coals and...you get the picture.So now I first heat it up on the stove top while the coals are getting ready (it only blackens the range when it's actually cooking) and then throw it over the coals along with some woodchips and -- oh MAN!! Quality pies through and through, each and every time!For being as basic as it appears (and actually is), it'll really surprise you if you use it correctly. So get it nice and hot (500°F really), slide those pizzas in (and it'll take some practice as the pizza will undoubtedly stick and get messed up your first couple tries), and then enjoy a pizza akin to one you'd likely pay $20-$30 for out in the wild.

The pizza oven is decently built, accommodating up to a 12-inch pizza. The opening is about 14 inches wide, making it easy to get the pizza peel in and out. The extra space on each side allows for smooth pizza turning. The bottom of the oven is perforated with holes, enabling the heat from the BBQ burners to flow directly into the oven. It comes with a pizza stone that fits in place, though I felt it could be thicker to distribute heat more evenly. However, replacing it with a thicker stone should be simple.Using a laser thermometer, I measured the surface temperature of the stone and found it consistently around 550°F on my BBQ.During use, I noticed my pizzas tended to get overly crispy or even burnt on the bottom before the cheese on top was fully melted. I believe a thicker stone could help distribute the heat better and prevent this, as it would diffuse the direct burner heat more effectively.The oven isn’t particularly heavy in terms of its metal construction, so moving and storing it shouldn’t be much of a hassle.Overall, it cooks a pizza in about 10-15 minutes. Just keep an eye on the bottom crust while waiting for the cheese to melt.