BIG HORN 12" Outdoor Pizza Oven, 1110°F, Wood Pellet, Gas & Electric

One of our best investments for at home use/entertaining ever. Always talked about how much fun it would be to do real home fired pizza, but didn’t want to spend gobs of money incase it wasn’t a hit. Found the Bighorn and price point was the initial seller- upon getting it put together, i was impressed from the start. Beware-It absolutely has a learning curve on both the lighting and heat management. But plan your night to start the fire early, burn at least a full basket of pellets + 2 scoops (scoop provided in kit) and the ash layer created acts as a choke to regulate the fire. It burns hot and cooks fast, i average less than 1.5-2 mins for a 10-12 pie- but it is the talk of the evening whenever it is used and a few friends have even purchased their own. I initially thought this would be the “starter” oven, quite frankly we like it so much that I’ll either buy the 16” version or purchase another of the 12” from BigHorn for double the fun. 9.5/10- for the sole reason of learning curve and lighting time. AMAZING product that i will continue to recommend to anyone who asks.

I absolutely love this pizza oven ! I've already made 5 pizza's and each one is progressively getting better and better the more I make where the saying practice makes perfect definitely holds true here. I will always make enough dough to make two pizzas and will freeze the other ball of dough when I'm in the mood to make a pie. The use of a fan trick works great and I will use a small computer fan set up on a few bricks where it is blowing from the back of the oven and this keeps a nice fire going. I like to get my oven really hot up to 550° and higher (I use an infrared thermometer I point on the stone) and wait till the fire dies down and place my pizza on the stone and bake for about 4 to 5 minutes and then add one small scoop (a scoop for protein drinks) of pellets to reginite the flame and bake for another 30 sec to a minute. I find this method provides a perfect crispy crust and reginiting the fire provides a nice balance of some char marks on the top and crust but always keep a close eye on things because this oven bakes fast and hot. After making 5 pizzas, this gem of an oven has already paid for itself and making pizza's is actually really fun and enjoyable! I also bought a pizza peel here on Amazon called Mooues which is 12" and this peel fits and works perfectly with my Bighorn oven. The last pizza I made was a white pizza which included homemade garlic oil, artichoke hearts, mushrooms, black olives,and mozzarella and ricotta cheese and it was absolutely delicious !! Just like anything, it takes a little trial and error and watching pizza making videos was also a big help but like I said the more pizza's you make the better you will become to being a master at making the perfect pizza... I've included pictures of my last two pizzas... Mmm..mmm.

Love this pizza oven ! Very high quality and a bit heavy. Makes great pizza. This is also upgradeable to propane with an optional burner.

The BIG HORN OUTDOORS Pizza Oven has been a noteworthy addition to my outdoor cooking arsenal, deserving a solid four-star rating. This wood pellet pizza oven is a great value for its price, offering the delightful experience of wood-fired pizza made right in my backyard. The oven itself is well-constructed and has an aesthetic appeal that enhances the outdoor cooking experience. The use of wood pellets for fuel is a smart choice, as it imparts a genuine smoky flavor to the pizzas, akin to what you would expect from a high-end pizzeria. The heat distribution is generally even, and once you get the hang of it, the oven is capable of cooking pizzas to perfection with that desirable crispy crust and well-cooked toppings. However, there is a noticeable learning curve to this pizza oven. Mastering the temperature control and understanding the best ways to cook with it takes time and patience. Initially, I found it challenging to maintain a consistent temperature, which is crucial for cooking pizzas evenly. It's definitely not a "set it and forget it" type of appliance – it requires constant attention and adjustment, especially during the first few uses. Despite this, the value of the price is undeniable. Once you overcome the initial learning phase, the results are incredibly rewarding. The joy of serving up authentic wood-fired pizzas to family and friends is worth the effort put into mastering this oven. TL;DR: the BIG HORN OUTDOORS Pizza Oven is a great investment for those who are passionate about pizza and enjoy the process of outdoor cooking. While it might not be the easiest to use right out of the box, the quality of the pizzas it produces once you get the hang of it is impressive. I recommend it to anyone looking for a cost-effective way to enjoy wood-fired pizzas at home, with the caveat that there's a bit of a learning curve involved.

A long time BBQ enthusiast here, have had pits for two decades, takes a while to learn the pit and become a BBQ Pit Master. Holds true with this oven as well. This is NOT a light the pellets and drop a pizza in it. You have to learn the nuances. For me there were a few things I learned to make it, what is now, my go to pizza oven. The build is great, I am sure people are breaking stones but they are 12x12 so easy to replace. The quality is very good in my opinion for what you are spending. OK, what did I learn to make this oven sing for me. First, be patient. Put three scoops of pellets in the hopper and light them. Once burning stick it in the oven and flip the top over them open and leave the front off for a minute or two. Then front door on, once smoke exiting chimney, top door closed. Check every 2-3 minutes, add pellets one medium scoop at a time. Yes, occasionally, I do have to relight but usually due to my adding too many or waiting too long. I do this for a solid 15-20 minutes. Feed the beast and make heat. By now my stone is probably in the mid 700's. I add a medium load to the fire and run in and make my pie. Now this is what worked for me, I put the pie in , don't add pellets at the same time, turn pizza every 30-40 seconds until done, then add another load of pellets. So it's pre-heat, 15-20 minutes. Add another scoop, make the pie, cook the pie, add the pellets if more pies coming. I let the stone heat for another couple of minutes feeding the beast as needed, and make a pie and cook without adding more pellets, pellets go in after the cook, that way the fire is not burning the top of the pie. Feed the beast, make the pie, cook, remove, feed the beast, make the pie, cook, remove, feed the beast. I buy my dough for right now but that is the next project. I cook a 1 pound ball divided in two pieces, these are my "confirm the stone is hot" experiments/appetizers, adjust as needed then put in a preformed raw 12" pie dough dressed as I like it. Cooking one or two of them depending on the crowd. Done making pies? Open the door and the top of the burn chamber and let it die out. It is a pellet hog...I think it takes more pellets to make a couple of pies than it does to smoke a chuck roast in my Fast Eddy! Hope it helps!!!

This is one of the most fun cooking items Ive ever bought! It's easy to clean, and believe it or not, I was able to get my Oven up to 1004 degrees! Great performance! be sure to get a good peel, and temperature gun so you know when your oven is up to temp. It doesn't require any electricity or gas, so we enjoy taking it camping. We made homemade pizzas one day and were able to cook them in less than 45 seconds! If you plan on using store bought pizzas, be sure that they are not frozen. It folds for easy storage, just be sure to be careful not to bust the stone. Simply add smoker pellets and use a torch lighter to ignite them. I can't wait to try to sear steaks in it, and maybe even play around with some deserts!

It was easy to assemble, discovered you really can only use hardwood pellets and nothing else, and it takes quite a bit of the them to get hot enough - you have to refill the hopper at least twice after the first time, at about 18 minutes like they say, it's very hot - my thermal reader showed the pizza stone at almost 750 degrees. The hard part is that the top is very done and even burning and the bottom is barely done, trying to figure out how to solve that. I think it will work somewhat, but it's not ideal for making a wood fired pizza when compared to larger pizza ovens. It seems like the bottom of the crust wants to stick or not get done enough, even when the stone is very hot - like 750 degrees. Update 5th pizza - baked the crust first for 60 seconds, but in the end the crust is now over done and the top not. Just so difficult to use, I guess during Summer months when I don't want to cook indoors I'd be better off ordering pizza to go from a local place. Update after many attempts: I give up, this thing is difficult to use and a pain. Prob should have bought a better brand.

Wife and I wanted a woodburning pizza oven. There is a popular version out there for twice the price but I must say, I think this is probably the better purchase, I mean, its a pizza oven. Personal learning curve using pellets for the first time. I also wish this came with a pizza spatula but I ordered a 12 inch one and it fits perfectly. Then I had to learn about feeding pellets into burner. By the fourth and last pizza I made that night I think I have technique down. Looking forward to next pizza day. Oh, and yeah, pizza was awsome! I did a 24 hour dough. Only took like 2 min to cook a pizza, just make sure you get that pizza stone HOT!

Magnifique four à pizza. J'adore !

After having friends with an Ooni oven, I took a chance with the Bighorn to save a few dollars. To keep this short, lets just say that this thing has outperformed my friends' ovens and become one of my favourite things to use outdoors. Simple to use, makes amazing pizza fast, the wood fired taste and smell is astounding, and an amazingly SOLID Stainless steel build makes this a must have. I have taken this thing all over in travels and it folds up perfectly and never fails. As well ... the company has the most amazing customer service! I was stupid enough to be using this outside in a -30 Canadian winter, and left the unit outside overnight after I was done using it. Sadly, due to my own error of letting this go from several hundred degrees Fahrenheit to minus 30 degrees Celsius, the pizza stone cracked. I contacted the company and within two days they shipped me a new stone free of charge! I would highly recommend this unit to anyone who asks, and the company has gained my full support in all respects. Grad yourself this oven, along with a pizza peel, and a Digital thermometer and get started making the best pizzas you'll ever make. Just writing this review is making me hungry for another pizza out of this beauty! I'd pay money just to smell the pizzas coming out of the oven! There are people who convert to propane with this, but I'd stick with the pellets to get the full experience and flavour. A few trial runs or questions asked to someone who owns one (heck ... feel free to message me if you need to) and you'll be knocking pizzas right out of the park. DON'T HESITATE! GET THIS NOW! ... and no I havent been paid to say this... it is really that good. Cheers everyone and happy pizza making !

Forno bello e semplice da usare, le pizze professionali, certo ci vuole il tocco esperto ma il forno tira comodamente a 400 e più gradi

Easy to assemble, easy to light, easy to use.

Die Lieferung kam schnell und pünktlich über DHL. Alles super verpackt, alles Bestens. Zum Ofen selbst: Der Aufbau gestaltet wirklich so sehr einfach, hätte ich nie gedacht. Ofen entnehmen, Füße ausklappen. Dann den Nachfüllstutzen montieren - zwei Kreuzschrauben ohne Mutter - easy. Aschemulde einschieben und oben drüber die Brennkammer einschieben, FERTIG!!!! Das der Ofen dann auch noch so super verarbeitet ist, grandios. Keine, wirklich keine scharfen Kanten. Der Ofen und Klappe ist doppelwandig. Nichts am Ofen klappert oder ist wackelig. Dann zum Praxistest: Pellets eingefüllt (reine Pellets aus Hartholz, BBQ. Ich würde hier keine billigen Heizpellets nehmen aufgrund der Klebereste und Co --> unsaubere Verbrennung und nicht gesund). Pellets entzündet, aber nur die ersten paar Zentimeter. Hierfür am besten ein Bunsenbrenner o.ä. verwenden. Die restlichen Pellets ziehen dann selbständig durch, bei geöffneter Klappe vorn und am Nachfüllstutzen. Sobald der Ofen so leicht in Fahrt kommt schließe ich beide Klappen und er zieht sofort zügig durch. Am Besten an den hochschlagenden Flammen am Schornstein zu sehen (siehe Video). Das Thermometer ist leider nicht im Lieferumfang enthalten und habe ich extra erworben und montiert. Hierzu ist in meinem Profil auch eine Rezension zu finden. Wenn die Temperatur passt (ca. 350 - 450 °C) Pizza rein und nach 15 - 30 Sekunden das erste Mal leicht drehen. Wenn die Runde um ist, ist sie auch schon fertig, dies dauert so ca. 1 - 2 Minuten. Zu beachten ist aber vor der ersten Pizza den Ofen ruhig 12 Minuten ca. bei 500 °C zu halten, damit der Pizzastein auch ordentlich heiß wird, sonst wird der Boden nicht kross. Wenn die erste Pizza raus ist, lege ich kleine Schaufel Pellets nach, jedoch nicht zu viel sonst quiemt es nur. Hier ist einfach ein herantasten gefragt. Alles in allem mit ein bisschen wirklich nur bisschen Übung denkbar einfach. Kurzfassung: Pro: - einklappbare Füße - Top Verarbeitung - leichte Reinigung - Super Durchzug - Top Pizzastein Kontra: - kein eingebautes Thermometer FAZIT: Wer einen wirklich günstigen aber dennoch unschlagbaren guten Pizzaofen mit Holzpellets sucht, ist hier genau richtig. Ich sehe hier keinen Unterschied zu anderen Modellen für 230€ aufwärts. Ich habe mich wirklich lange belesen und recherchiert und kam zum Ergebnis des BIGHORN. TOP!!! Ganz klare bedenkenlose Weiterempfehlung, und somit 5 von 5 möglichen Sternen (6 Sterne hat er locker verdient ;)) Vielen Dank für Ihre Aufmerksamkeit, und ich hoffe den einen oder anderen bei seiner Entscheidung helfen zu können.