Pizza Ovens Wood Pellet 12” Pizza Oven Cooking Pizza Maker Portable Pizza Grill (Black)

What a fantastic item, so straight forward to use great design, cant fault it. The pizza oven paired with a thermometer gun cooks the pizzas to perfection in minutes, the pellets chute makes refilling it simple, and the ashes drop out into a grate below. Between uses i use the big horn pizza oven cover which was a bargain price btw and my pizza peel to scrape anything off the pizza stone. Really impressed with their customer service too

Calling all pizza enthusiasts! I am thrilled to share my exceptional experience with the compact outdoor pizza oven that has transformed my pizza-making game. This incredible oven has quickly become an essential tool in my culinary repertoire, delivering mouthwatering pizzas that are bursting with flavor and cooked to perfection. Let's dive into the authentic pizza experience this oven provides. When combined with a proper pizza dough recipe, the results are truly remarkable. The compact size of the oven ensures that the heat is evenly distributed, creating a beautifully crispy crust that's reminiscent of authentic pizzeria-style pizzas. With each bite, I am transported to Italy, savoring the heavenly flavors that make pizza a beloved culinary delight. What sets this oven apart is its remarkable cooking speed. While it fits a single 12-inch pizza at a time, the oven works its magic quickly. In just a matter of minutes, my pizza is ready to be enjoyed. The efficient heat distribution ensures that the pizza cooks evenly, resulting in a perfectly melted cheese and a golden, crispy crust. It's a testament to the oven's ability to provide quick and satisfying pizza experiences. While this oven does not have a temperature control, it is designed to deliver consistent and reliable performance. Its compact nature allows for rapid preheating, ensuring that you can start baking your pizza in no time. The lack of complex controls simplifies the pizza-making process, allowing you to focus on creating a masterpiece with your favorite toppings. Although the oven accommodates a single pizza, its compact size is actually an advantage. It fits snugly in any outdoor space, making it perfect for small gardens, patios, or balconies. Its portability also means you can take it with you for picnics or camping trips, adding a touch of culinary delight to your outdoor adventures. Cleaning the oven is a breeze, thanks to its straightforward design. Its compact size means there are fewer nooks and crannies to worry about, making maintenance a quick and hassle-free task. Spend less time cleaning and more time relishing the joys of pizza-making. In conclusion, I highly recommend this compact outdoor pizza oven to all pizza lovers who crave an authentic pizza experience in a smaller setting. While it may fit only one 12-inch pizza at a time and lacks a temperature control feature, it excels in delivering speedy, mouthwatering pizzas that will satisfy your cravings. Embrace the simplicity, experiment with toppings, and enjoy the delight of homemade pizza any time, anywhere. Buon appetito!

★★★★☆ Tasty pizza, fun oven — just takes some practice Really happy with this little wood pellet pizza oven! It heats up fast and makes delicious, crispy pizzas with that great wood-fired flavor. The size is perfect for backyard use, and it’s fairly easy to set up and move around. Pros: Heats up quickly (super hot!) Compact and portable Wood-fired taste is awesome Great price for what you get Cons: Bit of a learning curve — need to turn the pizza often Pellet feeding takes some attention Cooking area is small (12") Temp can be hard to control at first Once you get the hang of it, it's a blast to use. Great for pizza nights with friends or family. Would recommend!

This is superb value for money! Within 30 minutes of opening the box we had it built and fired up with excellent pizza coming straight out! I’d also like to mention the excellent build quality - this is not flimsy, it’s stainless steel of a good gauge, so will last a long time. I’d recommend a few things though: 1) If you don’t already have get a pizza peel, actually get two. 2) Get an infrared thermometer - our only failure was not getting the stone hot enough after relighting it. 3) You have to try cooking steak in it!!! Amazing, although the times given in the instructions are likely for quite a thin cut - you’ll need 3 mins+ per side for a 1-1/2” cut of steak. The flavour from this flame grilled cooking is incredible. Also don’t be surprised if any fat on your steak actually catches fire 🤣 4) Soft wood fuel pellets are fine but burn through quicker. We got from a local central heating supplier for £8/20kgs. 5) After 30 minutes of cooking it’ll really chew through the pellets. No issue there but keep stoking or it’ll burn out. 6) Finally - get the bag for it. 7) And while you’re at it get a cheese kit and make your own Mozzarella as well as the dough 👍👍👍

Update 6 months later: Despite an encouraging start I don't think we will get much more use out of this oven I'm afraid. We've had a lot of goes now, with a lot of trial and error, but we usually end up disappointed / frustrated and wish we'd just ordered from the local pizza restaurant instead. While I'm sure these ovens "can" cook a delicious pizza under exactly the right conditions, there are just too many variables to count on reliable results. We normally make our own dough using strong flour and have tried various brands and recipes. Also tried out the frozen balls. Tried cooking in the winter (when we first got the oven) and over the Spring and into summer. And got a laser heat thermometer to make sure the stone was up to the recommended temperature (@450). Also watched loads of youtube vids on how to use it. But really, it's all still hit or miss if you get a nice or even edible dinner. And you have to constantly top up the pellets to keep it going. Maybe a gas burner would achieve better more consistent results? I don't know, but our oven is slowly making its way to to the dark corner of the garden where the rusty old bikes and broken flower pots live. A real shame because we had such high hopes for this :( We've been after a pizza oven for a couple of years, but the main brand was just too expensive to justify. So when I spotted this in a black friday deal, and going by the other rave reviews, figured it was worth a go. The quality seems much better than I expected. Stainless steel and still bright and shiny after a few winter months. We've used it @ 6 times so far and the results have been mixed. There's definitely a bit of skill / learning curve involved to get the best out of it. It gets up to temperature (hotter than the sun) in about 20 mins and really does cook your pizza in about 60 secs. Honestly, it's so quick, you do have to keep checking on it / turning your pizza to avoid it turning into a charred crisp. We had issues sliding the pizza off the peel at first, with the topping sliding onto the bottom of the oven and the base left behind on the peel! A small dusting of flour / semolia on the peel sorted that out. Looking forward to some warmer weather when we can experiment some more, but the results so far have been very encouraging :) Even stuck some chicken tikka pieces in the furnace on a tray - @ 4 mins and it was perfect tandoori style chicken.

Just used this to cook pizzas for the family (6 of us) I attempted to make my own dough and that went really well for the first time, and wow what can I say this pizza oven how have I not had this in my life before!! 10/10 pizzas and 1:30/2 minutes per pizza so super quick!! Only thing is learning and getting that act on how to get enough pellets in to not put the fire out but to keep the heat for the next pizza cause 1/2 it went under 450 degrees and I then had to get the fire going again .. If you’re thing of getting one of these it’s honestly so so good, BUT you will definitely need a infrared gun to get the perfect temp on the stone, And a hand held fan is a winner to keep the air flow at the back and then once the flame there you can stop

Works amazingly well. Surprisingly quick to heat up (they say wait for flames at the top of the chimney..which must have taken about 10 minutes). I think the key is buying quality wood chips. The first pizza got squashed up but think I get the peel technique now.. I used polenta on the base to stop it sticking and that worked well. I also used a good perforated pizza peel All in all I would very much doubt the more expensive brand is any better. It's just stainless steel and a pizza stone after all. I can see there are lots of variables to making good pizza, but the oven isn't one of them

I bought this pizza oven after my friend recommended his Ooni. I figured with the reviews looking the same but costing half the price, it had to be worth a shot. Pizzas cook very quickly. I’ve been experimenting with a number of processes. Here’s my advice; 1. You need a gas burner to ignite the pellets. I tried using eco firelighters and it’s just not worth it 2. A you don’t necessarily need a laser thermometer. After 20 mins of heat with the oven door closed, it will be hot enough. 3. Leave the initial burn to take hold for at least 5 mins before you load the hopper or you will smother the flames. 4. Keep the hopper full of pellets throughout the cooking session. Don’t let it run down, just keep tipping up after each pizza comes out the oven 5. Double strength flower works better than oil or semolina on the paddle. 6. Make sure your pizza base moves freely on the paddle before you load the toppings. Nothing more frustrating than a pizza that won’t go in the oven! 7. Be quick to load your pizza and minimise time with the oven door open. 8. Personally, I find that you don’t need to turn your pizza. It cooks pretty even and if you open the door, the temp will drop meaning the base will burn and the toppings won’t cook. 9. Use a high quality pizza topping sauce. Premium tomatoes give an authentic taste and I always finish with a dusting of Parmesan cheese before putting in the oven! Enjoy! 🍕 💣 💥