BakerStone Outdoor Pizza Oven, 12" Pizza Oven for Grill Top 5-sided Stone Baking Chamber with Wood Pizza Peel, Turning Peel For Backyard Patio Camping Barbecues, Basic Series

With a lot of positive reviews I decided this might be a good way to make great pizza simply by using my 4 burner Weber gas grill. I’ve bec Me skeptical over the years but hey - why not give it a shot. The product took about a week or two to arrive, and it was very well packaged. I got to assembling it, and I must say I was pleasantly surprised at the decent build quality of the unit. Everything fitted where it should with reasonable tolerances, and the finish on the product was also excellent. I followed this directions to make some dough first. It’s a fairly typical good quality dough recipe, which translates to “it’s very good, but it’s complicated, messy and it takes a while”. It also makes a lot of dough - I’d say enough for 8 pizzas or more. In the end i’ll make it again but just know that good pizza Doug does take time and effort. I also followed the directions for the tomato sauce, and that was super simple and is actually excellent (tastes just like the tomato sauces in Italy). And so today I made two margarita pizzas with the dough and the tomato sauce, some good quality olive oil (make sure you know that it’s real because it’s worth it), some vegan mozzarella cheese (vegans here) and some fresh basil. On various reviews here on Amazon and also on some blogs, many commented how their pizzas burned, with the advice being to get the oven really hot (30 mins) and then keep rotating the pizza. So I was super careful. And color me impressed. I did make the first pizza a little large, like 13 inches or so, and this did make it difficult to load and rotate. However the pizza cooked top and bottom quite evenly as long as i kept rotating it about every 45 seconds or so for 3-4 minutes. This first pizza was delicious - great crispy crust, cooked on top, lovely textures and overall it was real pizza oven quality. I then created another one, this time about 11 inches across, and got to cooking it. Because of the slightly smaller size, it loaded easily and was much easier to rotate inside. Also, this time i went a bit slower, and so cooking for a bit longer (maybe 5 minutes this time) but still rotating every 45-60 seconds. This was even better and very much reminded me of the great pizza flavors I’ve experienced in Italy. You can see the heat radiating from the top, which cooks the pizza to perfection. So I’m very impressed - this works as advertised and delivers outstanding pizza for the fraction of the cost of building your own outdoor pizza oven. I’ll be using this every weekend for sure, especislly with guests. I am going to try some store bought pizza dough just to see what happens, but it’s definietly 5 stars from me.

This is a brilliant product. I use it with a Weber Genesis three burner grill, and cook with the cover down. With each burner set to half way mark it gets to 800 to 900 degrees in about 20 minutes. It also works well to make a just like being there baguette or to bake chicken pieces or pork chops (use a pre-heated cast iron grill pan.) It replicates high heat, and omni-directional heat radiation, of a professional pizza or bakers oven. The pizza results are dramatically better than using a baker stone in the oven. Some suggestions: - It uses fuel. So have at least half a tank. - Can be cleaned by turning grill to high, with cover down, for half hour or so., - I have better results making my own dough than buying dough (Google no-knead pizza dough; adding a little olive oil to recipe and using 00 flour make dough easier to stretch.) - If trying to make just like Italy pizza use a small amount of sauce and few toppings. It cooks at 800 to 900 F in 3 to 4 minutes. If you want a NY style pizza (more sauce and toppings but not to extent of a West Coast open faced cheese sandwich of a pizza) lower temperature (600 to 700 F) and increase cook time to 6 to 8 minutes. - Use flour not corn meal to slide pizza off peel. Corn meal burns at this temperature. - Its a lot easier using a wood peel to launch raw pizza, and a metal peel and long metal tongs to turn (should turn it once half way through cook), and then remove pizza. - Its really hot. A high temperature glove with a long cuff is a useful safety tool. And absolutely needed if you are using a cast iron grill pan to cook something in it (grabbing the handle of a hot cast iron pan with ones bare hand, or even a flimsy oven mitt, is something one should never do, and in any event will do only once.) - IR thermometer is helpful to verify interior oven temperature but not absolutely needed.

I bought this to make pizza, but the Bakerstone arrived before my pizza peal, so I decided to give this a whirl on roast chicken (bone in skin-on breasts). Assembly was pretty straightforward (even for a middle-aged woman). Got everything in place and then the pizza stone supporter bars were misdrilled and misaligned. So I called my neighbor, Jim and he came over with his high powered cordless drill and cajoled the screws into place. Btw, I deducted a star for this. If Jim weren't around, I never would have been able to get this up and running. Anyway, this maiden voyage was a complete success. I have a cheap Walmart five burner grill and was able to get the oven to 700 degrees in about ten minutes with the flavor bars on and the grill lid open only about 4 inches. I melted some rendered bacon grease (available here) in the bottom of a cast iron skillet, seasoned the bone-in, skin-on chicken breast with olive oil, jalapeño dust, granulated garlic and tarragon, placed it on the skillet and put it in the oven at about 650 to 700 degrees. Roasted for 20 minutes until the skin crisped and then finished on the stovetop on low for another 20-25 minutes. In the meantime, I microwaved a packet of Cascadian farms organic frozen spinach and sprinkled with a drizzle of truffle oil. At the same time, I used up the residual heat in the oven by lightly crisping a fresh flour tortilla. Broke apart the moist chicken breast and CRISPY skin on the tortilla, topped with the truffle oil spinach and topped with crumbled feta cheese. Ohhhhhhh my!!! Update: October 4, 2014 So, I finally got my pizza peal and have used it twice. Once with dough from a local high-end pizzeria and once with my own dough (Jim Layhey's recipe. Great results both times. I have gotten it to well over 800 degrees (5 burner grill, flavor bars on, lid closed 3/4) in less than 15 minutes. Things have gone so well that I am having a dozen people over tomorrow for a make your own pizza party. I am so happy with this that I ordered another for my weekend getaway home. I had my pizza party a week ago and learned the following: those that heeded my warning not to over top their pizzas had great results. Those that threw on too many toppings had either uncooked dough or a bloody mess of a pizza. So watch your toppings. If you want to glob it on, please be sure to put the plain dough in the oven (brushed with oil) for a couple of minutes before topping your pizza and putting back in to fully cook

Have been baking and making pizzas for a number of years as a way to entertain a group of friends. With Denver's hot summer and a hankering for a pizza party, went on line to look at options for cooking on our gas grill. The BakerStone pizza oven came highly recommended, but I was still skeptical. Last night's inaugural pizza ball confirmed all the high marks this product has received. I tried a few run-through's before the big event and here are a couple of my particular tips: 1. Used a Charglow, 4-burner gas grill. 2. Removed angled directional heating vents prior to heating. (Also cleaned out all the burner holes. Tedious, but long overdue.) 3. Turned on all 4 burners to medium-low (not high), closed lid (Yes, even though this is not recommended) and let it preheat for about 30 minutes. 4. The temperature was perfect. Then I opened the lid and began cooking. Kept the lid open after that. Our grill did fine with the lid closed for the preheating, but I do understand the caution of overheating. I just figure grills are designed to get hot and still perform. 5. Pizzas were beautifully baked between 4-5 minutes each. Yes, you MUST turn them every minute. Back of the oven is where the good blistering happens. One final note, unrelated to the BakerStone. If you don't want to make your own dough, nearly every pizza parlor --whether chain or independent--will sell you balls of raw dough. I pay between $2-3 for a one pound ball at our local pizzeria. I cut each ball in half, work it around to smooth it out and absorb whatever flour is on the outside, cover it with saran wrap, let it rest a spell, and then proceed. Best to let it come to room temp before baking if it's cold. Can sit covered in plastic wrap on the counter for quite some time. These half pound sizes are a perfect fit for the BakerStone. For 8 adults and 3 children under 7, I used 5 balls of dough and 2 pounds of mozzarella cheese. Don't recommend those bags of pre-shredded cheese. They are tasteless. I used one ball of whole milk mozzarella and one ball of part skim. Shredded it on a hand grater --a crummy chore but essential, I think--and mixed them together. Lovely combo. Trader Joe's sells a smoked mozzarella that's a wonderful change up. Try some par-cooked broccolini on it or very thinly sliced Meyer lemons. Bon appetit everyone and if you are considering a pizza oven, this has my highest recommendation.

I had been experimenting with pizza making on my grill using a stone for a while. I got pretty good results except I couldn't get the crust to brown on the top even if the bottom was completely burned. I was googling to see if anyone had ever lined the inside of their grill with fire bricks when I found the Bakerstone. It seemed to fit the bill perfectly. As other reviewers mention, it is pretty easy to put together since you just need to install the firebox and two support bars. It takes 5-10 minutes. Quality of construction is OK with things fitting together, but maybe not perfectly aligned. I used it on a three burner "The Classic" grill and the unit just fit inside. In fact, I actually removed a guard on a back (unused) infrared burner so that I could close the lid. (more on this later) I heated it up for about 45 minutes. I don't know the actual temperature that the unit achieved as my newly purchased IR thermometer seemed to be reading incorrectly. It only showed 400 degrees, but given how quickly the pizza cooked, it had to be much higher. I made a couple 12" pizzas and used a square 14" piece of 1/8" luan plywood as a peel to build the pizza on and move into the oven and then used an aluminum peel to rotate the pizza and remove it from the oven. I found it easier to rotate the pizza by sliding the peel underneath, pulling the pizza a quarter of the way out of the oven and then give it a quarter turn by grabbing the crust with my thumb and forefinger. Thin crust pizza cooked in about 3-4 minutes, coming out brown with some very small burned spots on the bottom and a nicely browned crust. In other words, it worked perfectly. Regarding closing the top. For one, you may want to be able to shut the grill down and close the top when you are done cooking. Bakerstone does warns that you should never close the top when using the oven. On their site they say that the reason for this is that it will heat up your grill (not the Bakerstone) too much and could cause things like the grill handle to heat up to the point it will burn you or that your grill could be discolored. Call me crazy, but I did close the top with the grill on because it was cold and windy and didn't notice any major issues with heat. But as the Mythbusters say "Don't try this at home" and you should follow manufacturer's recommendations!

I have never written a review before, positive or negative. I am compelled to write one in this instance. I was so excited to get this pizza stone. However, after 3 times trying it, the whole family hates this thing. We have a big Weber 6 burner grill. It takes an hour to get the indicator into the proper zone. We followed the directions exactly. Each time it just didn’t seem to get hot enough, even though the indicator was in the proper zone. We did not have a metal pizza peel and that seemed to be a big problem. One should come with it. When we tried to turn the pizza with a large spatula we just couldn’t do it. The pizza would break in the middle then causing all of the sauce and cheese to go on the stone, ruining that pie. Then on the next pie we thought that it would be better to put the pie in deeper to get hotter. Unfortunately the bottom stone inexplicably does not go all the way to the back causing the back of the pie to fall into a crevasse, thus ruining another pie and ending our night. We stuck the rest of the pies in the conventional oven saving our night. Needless to say everyone was disappointed and our guests made fun of this box. Very disappointing. Unfortunately I just tried to return this thing but our time to do do expired. Again very disappointing.

Well built and handsome, we just couldn't get this up to the 700°F-800°F range that we were hoping for. I have a 4-burner Weber Genesis hooked up to natural gas. I followed all the tips in the manual and in the Amazon feedback -- removed the flavorizer bars, made sure the gas pipes were unclogged and in good working condition -- and had all four burners on full-blast. The air was still and the outside temperature was 98°F, so I can't blame the weather. The built-in temperature gauge made it as far as the line between "oven" and "fire," which my IR thermometer measured as just shy of 500°F. I can do that inside in my normal oven! Apparently, I would have been better off continuing to use an ordinary pizza stone in my normal oven. The pizzas came out okay, but indistinguishable from those I've cooked inside. I'm somewhat disappointed.

Our family absolutely loves the BakerStone and the pizzas it makes. I received this as a father's day gift and we have used it every week since, even multiple times in a week. I see a lot of reviews here commenting on the heat up time being long, 25 - 30 minutes or more, but I have not had the same experience. The trick is, assuming your grill is large enough, to close the lid as much as possible. The BakerStone manual says to leave the grill lid open, but I'm not sure why you would want to just let all of the heat escape. I have a 5 burner grill, but only use 4 burners (with heat plates) to get the BakerStone up to pizza cooking temperature in about 10 minutes. Once the BakerStone is up to temperature, I even turn all of the burners to low. Even though my grill is quite large, I still cannot close the lid completely, but about 3/4's of the way, which seems be enough to keep the heat in and the warm-up time much, much shorter. Even though the grill lid is 3/4 closed, I still have access to put the pizza in, rotate, and remove without any problems or messes. As others have mentioned, pizza cook time is very fast, 4 - 5 minutes fast. At a recent pool party, I was able to cook enough for a group of 10 in a very short period of time with many stating it's the best pizza they've ever eaten. We've turned pizza night into a fun event for our young children by allowing them to select toppings and prepare the pizzas for cooking with a little help from Mom and Dad. The kids like to watch the pizzas cook and from these picky eaters, I have never received a complaint. PROS: - Easy to assemble and very sturdy - Heats to cooking temperature quickly (see comments about closing or partially closing grill lid) - Cooks pizza in 4-5 minutes - You have to stay on top of it, but pizza is cooked consistently throughout and crust is always perfectly crispy CONS: - Honestly can't really think of one, I love this product.