15’’ Outdoor Pizza Oven

If you're specifically wanting a wood burning pizza oven, you really can't go wrong with this one. Assembly was very simple and all the screws etc were included. With the flame cutouts and a few other touches, it looks nicer that you would expect for the price. The build quality is more than acceptable for what you're spending. The trick to getting good pizza with an oven where the heat source is below the cooking surface is always going to be getting the full pizza to cook before the bottom gets burnt. As another reviewer suggested, you'll help yourself by adding another pizza stone or a slab of basalt beneath the included pizza stone. I had prior experience with a homemade pizza oven, so that's helped make it easy to dial in a good cook with this one. The only small design critique I could offer for this product is that a different hinge on the upper door, one that allowed the door to swing out closer to 180 degrees, would have been ideal. With the 90 degree hinge, which opens to about 85 degrees since the rivets are in the way, makes it feel a little tighter than would be ideal getting pizzas in and out. It doesn't actually get in the way, it just makes things feel a little tighter than would be ideal. But it's a minor thing that doesn't impact the actual use of the oven. But ya, I'm very happy with the purchase, the pizza I can make with this oven, and the value and build quality for the price.

Great little pizza oven !! My husband couldn’t wait to use it ! Things to note: you’re going to need extra reinforcement (lock washers) on those wheels as they will fall off 2. It cooks and gets hot way faster than you think! 10 minutes if that to cook your pizza! 3. Use a hickory or any minimal flavor wood as in 10 minutes that flavor from the smoke really packs a punch! It’s impressive 4. When you’re making your pizza FLOUR FLOUR FLOUR is your best friend ! Lots of it on everything! (Not on the stone) Or you won’t be able to transfer it in the oven and you’ll have a mess ! 5. My husbands 1 complaint is that the oven is too short so when cooking the smoke stack is right in his face so be ware ! Otherwise it’s super easy to use I say this thing is great ! We’ll be cooking with it often ! 10/10 recommend

When heated, the doors are very hard to close. The tin needs reinforcement to beef up the doors. Also, we are going to add a piece of steel to the bottom and the sides. We have a welder, so not a big deal to us.

Nice size. Came with all the accessories except the most important one; the screws.

The stove was super easy to assemble. The instructions were included and there were no missing parts. Another reviewer stated that there were no instructions for cooking. Well….that has nothing to do with the stove. The best thing was the side door. It’s so much safer than the ones that open out. One thing to make sure is to remove all the plastic covering on the stove’s door, legs, etc. When firing up for pizzas, especially, the fire needs to burn HOT HOT HOT. In fact, even the coating on the inside of the top door flaked off. Some tips on the stove: 1) Do at least one initial burn before cooking to get rid of any smell of the materials. 2) Remove the ash tray and just set it on the ground below the opening. The air flow will help with the fire. But I also tried leaving it in and it worked just fine as well. 3) The pizza stone is thin. But I knew this from the pictures before buying it. So, I bought another one similar in size and doubled it up. 4) The thermostat is only as good as telling you “cooling down” (arrow to the left), “warming up” (arrow in the middle) and “hot” (arrow to the right. I wouldn’t rely on the actual numbers. This is true with most wood burning stoves. I don’t think there is a thermostat that can withstand that kind of heat, especially things that are made for household use. Some tips on making pizza in the stove: I read reviews from other similar products, and many people complain of soot on the pizza, burnt pizza, a gigantic fire, etc. These reviewers just need to practice making the dough and use the stove often to tweak it to their needs. As for myself, I had a homemade pizza oven that I had to destroy because mice decided to move in and not leave. I was looking for a pizza stone and came across this oven. For an extra $50, I figured I’d just get the stove. It was such a deal. I make pizzas everyday and eat like bread and cheese throughout the day. For the dough not to stick to the stone, the consistency of the dough and cleanliness of the pizza peel, stone and the dough are the key. It needs to slide freely WITHOUT any flour or cornmeal. Also, don’t put the dough when the fire is raging. The bottoms will burn while you wait for the top to cook. What I do is put A LOT of wood and burn it HOT HOT HOT. Wait for the smoke to clear and you have just a nice fire going. When the fire has tamed down and smoke gone, that’s the time to put the pizza in. Close the door for a minute or so, and then open the door and use a metal spatula to gently lift the pizza. It should not stick. Close the door, open the door, intermittently and turn the pizza. It will make sure that the crust doesn’t burn. And towards the end, close the door one final time for the top to golden. It also helps to place small rocks around the corners. Rocks absorb the soot and keep the heat in. And oh, besides the small sticks at the bottom (to get the fire started), I place the wood horizontally. Placing the wood vertically towards you creates an uneven burn. As far as adding more wood, don’t just toss it to the back. It will create smoke and cause the ashes to go up into the top compartment. Place 1 or 2 pieces of wood at the edge of the lower compartment, kind of like keeping them waiting in line. And always keep 1-2 (sometimes 3) pieces of wood “waiting in line” as the fire burns and uses up the wood. By the time the original batch of wood has burned out, the ones “waiting in line” will have already caught fire, gently and slowly. All you need to do is to gently PUSH them towards the back. This helps minimize smoke and soot. Never toss the new wood. And don’t poke around with the wood while you have the pizza inside. It will create smoke and the soot will contaminate the pizza. I think people expect the oven to do it all and make a great pizza like magic. It takes tweaking and practice. In restaurants, their oven is constantly going. So, it’s not the same with household pizza stoves. You just have to get the temperature just right for your pizzas and the number of pizzas. I usually make four thin crust NY style (which cooks fast) at a time. So, for the stove itself, it’s a great price and the stove is pretty solid. I mean, it can withstand a huge fire without bending and buckling. In fact, one of the rocks I placed in the top compartment chipped due to the intense fire. The stove itself is completely in good shape. No warping or buckling. And I’ve been using it pretty much everyday. Pretty impressive.

First i want to say the seller was awesome. Very fast shipping. I had a problem they took care of it very quickly in their response and action. Definitely recommend and be a return buyer. As for pizza oven, i shopped around alot this was the best price i have found,Especially for what it comes with. Easy to put together took about 15mins. All you need is a Philips screwdriver everything fitted right and holes were in line and thats a big deal!! If you have put any thing together before you know what i mean. Quality seems good as soon as it got i put it together for her and we cooked a pizza watching temp is key. I killed the first pizza i mean that poor thing looked like freddy Krueger. Any ways i added some fire bricks under the pizza stone and boom burnt bottom pizza noo more!! I also put a steel pan in the botttom so the coals dont fall through to the ash tray because you want to cook with coals not flames. This thing definitely will rust if you leave it out and uncovered!! The doors warp and bend a little when it heats up dont worry! It will go back once it starts to cool. You will love the flavor of the smoke in the crust and cheese is amazing. Everyone is happy awesome gift idea.

Setup: the booklet is picture only. Overall easy to assemble. First lay out your screws / parts by order of steps. Makes it so much easier. Be careful not leave any tiny bits of styrofoam in oven because it’s highly toxic for your food. Metal doors covered in plastic film, must remove both front & back sides or it’ll melt onto the oven. Great quality, absolutely love this pizza oven. No issues regulating my heat once I learned how to properly, I Watched many online videos. After doing my research on different pizza ovens, this one you shouldn’t let the heat exceed 500. Need to control heat so it doesn’t warp. But if it does, it’s fine will go back to normal after it cools. I use both charcoal and hickory oak wood together. 1st You heat up charcoal, then adding wood pieces right before pizza goes in. You don’t want your flames too high. I also use a 13 inch pizza steel instead of using pizza stone. All Stones eventually crack. So invest in pizza steel, helps cook evenly no burnt bottom. I burned my 1st pizza like everyone else but now I take it out earlier when the dough is still soft. I’m very happy with this pizza oven. love that comes with heat thermometer, very helpful to contain my temperature and helps determine if I need to add more wood or coal. Tip: watch videos on how use outdoor pizza oven, I learned by controlling the door vent & top vent my temperature is better controlled. Not letting the flame get too high.

Wrong screws for assembly, I had to go to the hardware store to purchase the correct ones. The top back corner arrived with a huge dent. The edges on both the firebox door and the oven door were extremely sharp. Like a razor blade sharp. I had to grind them down so they would not cut you. Very flimsy materials. What a huge disappointment.