BIG HORN OUTDOORS Gas Pizza Oven, Portable Propane Pizza Oven with Pizza Stone 33cm, Stainless Steel Pizza Machine for Outdoor Kitchen

Great gas pizza oven! Heats up quickly, easily achieving stone temperatures 450+ C. Highly recommended

WOW! Got a great Prime Day deal, high quality and easy to set up and fire up. Also bought an infrared thermometer, heated up to 645° in 6 minutes and after 10 minutes was right around 940°. First pizza was done in under 90 seconds, the domed designed efficiently distributes the heat. You can cook chicken quarters in a cast iron pan, cook on low (about 425°) You must rotate your food or pizza for optimal cooking. Perfect size for the back deck and pizza parties are fun for the kids. We have it placed next to out 36" flat top, creating a nice outdoor kitchen.

اظن ان هذا افضل فرن بيتزا يوجد فيه نار من الاسفل و النار الجانبية المعتاده في افران الخبز و البيتزا و التسخين من الاسفل إضافة جيده جدا و تفرق كثير انا اعمل فيه البيتزا و الخبز و بعض الصواني ، ممتاز ورائع

I love pizza. Like...I really love pizza. I've been making pizzas in my typical kitchen oven for a few years and they are pretty good, but this pizza oven is an absolute game changer. I had been looking at this for quite a while but finally pulled the trigger on one when I had tried some that my cousin made out of his - using this exact oven. A couple of things to take note of: The first time I used this oven, I did so on a plastic 8 foot table, as you can see in the pictures. The company claims that it can "be used on any surface". I knew the plastic table was a tad risky, but it worked. I will say this though, after the oven had been running around 20 minutes or so I began to faintly smell hot plastic. I felt under the table and it was indeed warm but no wear near "dangerous". At that point I put some aluminum foil under the oven to create a sort of heat shield. Since this first cook I have since moved the oven and use it on a metal table instead. Practice. Makes. Perfect. No seriously. I thought this was going to be as easy as firing it up, get it hot, toss a pizza in, rotate it a bit and enjoy! It's not. That's not to say it's extremely difficult but have some grace and go easy on yourself. My first cook resulted in my wife's pizza crust being similar to charcoal. Pizza's stuck to the peel. Some had an interesting...flavor. However by the end of even that first cook (4 pizzas) I was getting the hang of it and discovered some tips along the way. See below. Tips and tricks: There is 2 dials on this pizza oven. The left dial is for the side flame (top side cooking) and the right dial is the pizza stone flame (lower side/crust cooking) Originally I knew that the side flame could be adjusted but didn't know the flame below the pizza stone could be adjusted. So on the first cook, it was WAY too hot on the stone, resulting in major crust burns. So for me, I turn the right dial down so that the flame is VERY low. This will still get the stone to 600+ degrees F. The left dial I like to turn up to medium-high or high. Pizza paddle: FLOUR THE PIZZA PEEL! (or use corn meal or semolina flour. The point is, make sure you get plenty on the pizza peel. You want the pizza to slide of gracefully without needing to jolt it back and forth over and over again, otherwise you are going to lose toppings/cheese inside the oven. Gone, to the oven gods. Clean up: Cleaning the pizza stone is insanely easy. Don't take it out. Don't wash it. Don't do any of that hard work. Instead, crank the heat up on the oven to to max and put the door on the front. Let it go for 20-30 minutes. That's it. Everything will be burned off the pizza stone and by the end of the burn off it'll look just about brand new, no joke. Short version: Amazing pizza oven. Have some patience as you perfect your pizza craft. Buy this oven, it's well made and amazing.

If you like making your own pizza anywhere, this is the pizza oven for you. I love taking this oven to the beach and making fresh pizza. The pizza cooks in 2 minutes or less. Just remember to turn you pizza about every 20 seconds. Fresh hot pizza is wonderful

high quality build for the price. The only issue is the stone is thin and has an element under to get it hot. But it only runs across the center of the stone so the middle of the pizza can char before the edges get crispy if the stone is too hot. I've been keeping the flame lower so the stone heats more evenly. Also it takes some time to learn how to cook the pizza evenly. It makes great Neapolitan style pizza. It fits a 12 - 13 in pizza. 300 gram dough works best.