Fremont Outdoor Pizza Oven Portable 13" Stainless Steel Backyard Grill Wood Pellet and Charcoal Fired Pizza Maker for Outdoor Cooking with Pizza Stone, Built-in Thermometer, Pizza Peel

Very easy to assemble. Just need a screwdriver and wrench. Read reviews so I knew about the door, it does fall off easily, especially if there is an incline not in your favor. Took a few tries but by the 3rd pizza I could sling a European restaurant quality pie. Had to give it 4/5 for ease of use as it does take some practice, it’s not foolproof.Some techniques to getting a quality pie. Work with the wind, the fuel side of the oven should face the wind. Let the pizza stone preheat. I preheated my oven for 1 hour before cooking. The stone needs to be as hot as the rest of the oven. Do not cook a pizza with active flame above. Should only have some flame in the back when cooking is in progress. The fire needs actively managed. Add about 3/4 scoop of pellets with the supplied scoop about every 10 mins to keep the temperature constant. Be generous with flour on your crust and peel. When initially placing the pizza on the stone, I would use a very heat resistant oven mitt to pull the stone out halfway to make it easier to place the dough and not initially stick or ball up. Push the stone back into place after and cook normally. Use the peel to actively turn the pizza about every 45 secs to 1 min. After the first minute peel should be easy to scoop the pizza without any sticking and you can slide it around to turn it on the stone. Pizza will cook in about 4-5 minutes, keep an eye on it, it will burn in seconds if not careful.

I was looking at the Ooni and a few others but I was attracted to the price of this one. A few bad reviews here scared me but knowing how good Amazon is about returns I figured it was worth my time to try a cheaper one first. I'm glad I did.I'll try to leave a few tips if you're thinking about buying this (or any other) wood pizza oven. It's really not hard to light, it's like lighting any other fire. If you can light a campfire than you can light this. I got this to specifically use hardwood chunks. Make sure they are very dry. And use a few twig sized bits or a bought fire starter. I like using the little chunks of wood I cut myself so it's free to burn.Make sure you have a good burning fire for at least 15 minutes so your stone is good and hot. You do have to turn the pizza every minute or less so it gets done all the way around perfectly. Make sure your crust isn't too wet. If you see the temp gauge going down you know it's time to add more wood. And VERY IMPORTANT, don't get your stone wet. You can just wipe it off with a dry towel after it cools off and that's it. A wet stone can crack.Overall I have nothing to complain about with this oven. A nice big opening, it comes with everything you need including the peel which some companies charge extra for. It has a thermometer built in so you know it's good and hot. A nice carrying handle. The fire box is very thick and heavy, should last a long time.If your pizza is "burnt and raw" at the same time, either your crust is too thick, too many wet toppings or your oven wasn't fully heated up yet. Also, make sure to leave a few minutes in between each pizza so your stone can get good and hot again.I haven't used pellets with it so maybe that's where the issues are coming from? I'll try it out and update this review.

Nice pizza oven but it came with no assembly instructions nor did it have any operating instructions. I tried to contact them but there was no response. They also don't have a web site. I returned it and will buy a different brand.

1) The door will not stay on even when oven is tilted back. I had to put a brick next to the door to keep it on.2) It takes a while for the pizza stone to heat up. You need to wait until it is hot to start cooking. You need to wait longer than the suggested 10-15 minutes in the directions. The first pizza cooked came out doughy. The next ones we rolled out the dough super thin and it cooked much better.3) The oven is not insulated, therefore, you have to add more pellets and/or wood chips and reheat the oven between pizzas. The directions say to use pellets, but we also ended up adding wood chips and charcoal to help keep the fire going between pizzas. If you only use pellets (like the directions say) the fire burns out very fast and you have to keep adding and relighting. I saw an answer in the Customer Question & Answer section on Amazon that they suggest you add wood and charcoal. It would be nice if this was in the directions.4) Fire was coming out of the chimney. That didn't seem like a good thing. My friend has an Ooni and their oven does not do this.5) The directions are not very good.On the plus side, it was easy to assemble. I really didn't need directions to assemble it. Also, after practice, patience, and much guidance from a friend that is experienced with a pizza oven, we did make a decent pizza.The cons greatly out weighed the pros for me. I returned it and will be buying a different brand.