Cast Iron Wood Fire Pizza Oven Outdoor - Easily Fits 12 Inch Pizza - Wood Burning Oven with Stone, Recipe Book, and Cleaning Brush - Perfect for Backyard Cooking and Family Gatherings

Makes the best pizza

Easy to use and delicious pizza

I wasted my money on this one. It is to small , the opening is not tall enough to turn or even view the pizza while its cooking. You will have to pull the pizza all the way out to see and turn. Tried to put uncooked dough in this oven could not position it at all.. I could not lift the pizza off of the board . You will have to use a pan with a pizza to slid it in and turn it with out a problem.. It just isn't high enough to work properly. I should have just bought a real pizza oven. Can't see where to slid the pizza off . not worth the trouble. I went for the cast Iron part of this oven .. It just is not high enough to function for me.. Bought another oven.

Works like a charm and makes a special event out of dinner. There are some things to consider.Just like any kitchen, this oven is not all you're going to need to start making pizzas. Let's go through the list of must haves:1. 12 inch pizza peel - this puts the pizza in and out of the oven2. A smaller round pizza peel to turn the pizza while it's in the oven - the heat is highest at the back and it must be turned about every 30 seconds.3. Infrared thermometer - you can get one from HD or HF - taking temperature and adjusting the fire is half of getting the pizza to cook properly, you will do this alot4. 2 BBQ/oven gloves in case you need to handle any of the metal before it can cool - think Ove Glove5. A source of small cut wood - this was hard for me to get locally, I ended up at a sporting goods store6. Somewhere to put the oven that is fire/heatproof that allows you to look into it at eye level. I don't think you can set it on the ground and expect anything but burned pizzas. It will probably be too hard to judge the temp/flame. I ended up setting it on the BBQ for our first run because it was a fireproof surface (our tables are wood).This oven is heavy, as you'd expect cast iron to be. The pieces fit together easily and the ventilation system keeps embers from coming out while directing the heat across the top of the pizza.The instructions are mostly for how to use THIS pizza oven, not necessarily how to make pizza in any oven. Some prior experience would have been helpful, but learning on the fly with the whole family was alot of fun. Our best pizzas came from evenly thinned dough. You pretty much can't use too much flour to keep it all sliding on and off the peel easily. Once the bottom firms up a little it moves better. To get the peel under the pizza or to remove it you kind of have to do the "and the flowers are still standing" quick magician move. You really do need to read through the whole manual before starting. It has good suggestions and alternative options.Managing the heat/flame directly impacted how the pizza came out. I found that for our dough a 600 degree reading on the center of the logo with the flame mostly back from the roof made the best pizza. This took longer than the 2-3 minutes estimated in the manual, more like 5-6 minutes. Our pizza dough hadn't been tossed, so I think it was pulling back to a ball more than it ideally should have.I started with two gluten free pizzas due to having celiac disease. It's always very hard to go out for gluten free pizza because most places are unable to make zero gluten products. Making it at home allowed me to completely control the environment. The gluten free pizza dough from Trader Joe's worked well. Once my pizzas were done we switched to regular dough but used GF flour to keep things from sticking.Flour got EVERYWHERE. Dress accordingly.Plan your tools. A place for the peels, the thermometer, plates, wood, oven. Have a layout figured out. Once the fire is going it's hard to adjust.Overall, it makes cooking dinner feel like an honor. Grab a couple Bluetooth speakers and have everyone hangout while you all marvel at the smoking oven.

I bought this pizza oven because of the design. End product was pretty much as advertised on Amazon. It is a very pretty looking oven but don't expect to be able to cook a traditional Napolitan pizza in there. You can get a really nice fire going in there and flames can get pretty large and well distributed but this oven doesn't retain the heat. The max temperature I could get was 340C. A good pizza oven should be able to reach at least 450C or higher. The crust on the edges won't rise enough and remain pretty flat.With all that said, this is still a pretty decent oven for the price and the pizzas still tasted pretty good. It is a very compact oven and I was surprised how much wood you can actually fit in there. And did I mention how pretty it is?

We finally were able to set this up - we needed a good table to put it on. We made some pizzas, and while there is a learning curve (for certain) it was a lot of fun, and they tasted great! I have used propane and pellets for our grill and smoker for the last five years, so it took a bit to remember how to grill with an open flame.Suggestions for new users:MORE WOOD. I was surprised how much fuel we needed to get a good high temperature (and a cold front blew through while we were bringing it to temperature). We ordered a box of oak, and used a "tumbleweed" to get the fire started. Once we realized how much wood we needed to keep a strong flame, it was easy to keep the oven hot.GET A GOOD PEEL: I have a clunky wooden peel that works fine in my oven, but is a little hard to get under pizzas that are in a 750 degree flame. I will be looking at some other options.SMALLER IS BETTER: start with small pizzas - they'll be easier to turn, and if you burn them, it's less of a "loss."I can see this being a weekly thing at our house!

I like the product but it has a big crack where the pieces don’t line up. Tried to get in contact several times with the manufacturer. No responce.

This thing works great, tons of fun having a little pizza making get together. It does not work well in any windy conditions though. Not the fault of the design or the manufacturer, but it doesn’t retain heat well enough if the wind is blowing. On a still night though, works perfectly. Another word of advice is to keep a digital laser thermometer handy. For the pizzas to come out perfectly it needs to be around 700 degrees. Very hot. Use very dry seasoned hard wood. I ended up buying some hardwood from the hardware store that was kiln dried for the purpose of cooking and it worked great. You will get mixed results if you try to use the wood from the wood pile that’s been sitting outside. If you have the right wood and the right conditions you will make some of the best pizza you’ve ever had. Recommended!