Pizza Oven Outdoor 16" Gas Pizza Ovens,Portable Pizza Stove for Outside,Stainless Steel Pizza Oven for Backyard Pizza Maker,Mobile Outdoor Kitchen,Authentic Stone Baked Pizzas Oven

Asking a pizza oven manufacturer to make you a recipe isn't much different than asking a chef how to manufacture the dang oven. If you don't know how to use a stone type pizza oven...take a couple of lessons in the first place. This is theee best 16 stone oven I have ever used. I am an equipment manufacturer for the mining industry and I can honestly say that for this price the metal forming, stainless welding/fit and finish are well done. The stone made it to 890F in 9 minutes at my 5,500 elevation. I rotated it 180 degrees for another minute...a minute later tossed in the latest creation and in 70 seconds I had a perfect Tuscan style pizza...no quibble. If you want a Rnd Tble or Czr's pizza...this is not going to do that type of pizza. It does require stone pizza techniques! Unlike your common wet limp pizza, this bad boy will not only do a terrific pizza, it also does great steak (on a cat iron skillet) Calimari steaks, and theee best ever octopus! Seared lamb is remarkable, as well. Better yet, reheated Tuscan style pizza, with this unit turned down to around 400F is awesome! The flame controller is smooth and I can't find a legitimate flaw in the build. Spending anothe $100 to $350 isn't going to out perform this unit. The turn table is well thought out and doesn't require much more than a twist to turn 180 degrees. There ya go!!!

We ordered it after checking out OONI and other outdoor gas grills.- Packaging - Was very good. No issues with any missing peices etc- Setup - Was a very easy.- Surprise - They already included so many different accessories - so this was a PLUS- Quality - Very good to Execellent.- Usage directions - this area needs improvement.So this is how we are using it.1 - Start the Oven and run it for approx 10 minutes on highest temp - this will allow th stone to be atleast 650 degrees- Use the temperature gun to measure the temp- I think it should ideally at 700 - 800- Rotate the stone using the 2nd knob next to the temp and flame ignitor- To make the pizza initially - I started with smaller size like 10 inch - and thin crust- I also found out that this is a trial and error - and you cannot expect that the oven can "fix" my short commings obout cooking- As soon as placing the pizza on the stone, move the flame to the lowest level- I had to try try with smaller size pizzas - and if I used too much sauce - the crust may not cook evenly- Adding too many item on top the dow can also be an issue- so start with small size personal pizza first- keep it simple- Once i placed the pizza on the hot stone - rotate every 30 seconds- I rotate every 30 seconds and viusally check the bottom of the crust - lift it up - about a incch with spatulla - just to make shure it is not burned.- It takes just 2 minutes for the pizza to be done.- So far it has been execellent.

I received my pizza oven and everything looks good. I haven’t tried it yet but I am disappointed there are no instructions on how to bake pizza in it or any recipes for pizza and other things… of course I can Google all of that but I expected to come with some info. The assembly is minimal (fold our legs, insert pizza stone, connect to LP) but it covers those and warnings about gas leaks and the easily breakable stone well enough…

Not great directions. Has to figure it out on google

I am so glad I bought this unit, I can’t tell you enough.It’s everything they claimed and more.There are so many different versions of pizza ovens, as you all know, that it makes your head spin. Some of them are over priced that you know they’re cashing in on the name of the co. and they shall remain Un-named here too, but we all know who they are. Others are full of gimmicks with so many little defects and short-comings.One of them put the control knob on the back of the unit. Where is the logic on that? You break your neck to reach and then your pizza burns in the meantime.Another one rotates the pizza automatically. Why? What’s wrong with turning it by hand? In a real wood burning pizza oven you turn the pizza with a turning peel, by hand, that’s part of making pizza. And yes, sometimes you burn it, but so what?From bad insulation to non existing insulation to narrow opening to 10” maximum size of pizza, to 3/8” thick stone, they’re all there.Until I came across this unit.Stone is one of the thickest stones (.579” thick=15mm) out there and it gets hot. I haven’t waited long enough to check the max temp of the stone because I was too busy enjoying making pizza, Neapolitan pizza, but it gets 700* for sure.When you shut it off it takes the stone at least an hour to an hour and have to cool down enough to touch. Stone came in a nifty protective plastic air bag that I decided to keep for permanent storage.It came with a carrying bag but the unit is too heavy for an old man like me. It has too many straps that it take a mechanical engineering degree to figure out which one goes where. But once you get the straps connected, two old people can carry it with ease.The burner is curved in the back, it follows the contour of the stone but it’s somewhat difficult to light. You have to push the knob and hold it down a few seconds then click it to the right. Even then it takes several attempts, if you smell gas, back off and let it dissipate. They have a diagram of using a long match, but I’d be hesitant. Just keep your face at a distance from the opening.The turning knob rotates at your command, slowly turn the pizza as you see bubbles turning black.Gas connection hose is long enough for the bottle to sit under the table without any problems.The accessories that come with the unit are fine specially the infrared thermometer, I had my own peel and cutter.Finally, it looks good too at a reasonable price too. That company that sells their16” pizza oven for $750 without gas connection and taxes, eat your heat out.

Spinning bottom seems like a great idea but this pizza never cooks right. It’s either burnt in the top to get the dough right or it’s a nice looking pizza that is doughy. The spinning idea makes the bottom not get heat distributed properly.

I have no clue what the stone material is, but it cooks great on it! I took a picture when I unpacked it, unknowing what it was as this is my first pizza oven. It gets hot quick, and cooks great! Just make sure to keep an eye on it cause it cooks fast!