Pizzello Outdoor Pizza Oven Wood Fired 2-Layer Pizza Ovens Outside Pizza Maker with Stone, Pizza Peel, Cover,Removable Cooking Rack for Camping Backyard BBQ (Black)

Assembled and cooked pizza on day of arrival. I've read that chimney and door bolts are too long. The chimney cap bolt for temp. control is long, for a reason. With the spring installed beneath, the cap is snug and works as it should. Doors do have a little play, but work perfectly. Assembly of the door handles is a little tricky, but not difficult. Be sure to slightly bend the locking tabs away from the door and they will not rub and still work as they should. Cooked only once so far and used hickory wood pieces. Cut them to approx 6" x 1". That works great. Temp will get high, 500-700 degrees if too much wood is used. Temp control is something that will take a few to get used to adjusting, as with any charcoal or wood grill. Looking forward to using this great little stove again.

Its wonderful we have used it already as soon as we got it. Its a game changer for pizza and other items. Heat to what your food calls for . Its great quality! Easy to install no issues with that .

I bought this 16 in dual layer pizza grill not expecting it to be as good as it is. Not only was it better than I thought, the family all said that the pizza was better than anything I ever made in the oven. The trick to it is to keep rotating your pizzas and also switch them out when the crust gets a little to cooked. The pizza stone will cook the bottom of your pizzas, but it cooks quickly so you will have to switch them and rotate them as you see the crust starting to brown. As far as the fire goes, it's a little tough to start it, but I found using 15 charcoal briquettes and a couple chunks of cherry wood created a nice clean cook. Use some fire starters and if necessary (and careful), use a little bit of lighter fluid on the briquettes that aren't cooking. I didn't need a lot of fluid, just a little to get the coals going. It might take a little practice, but once you master it, this will be well worth the $165 that you pay for it. Definitely recommend

Built well but needs a temperature gauge.

First use today, made pizza. 3 stars as there are no instructions giving a newbie any direction. So, use hard wood, get a good hot base of coals built up. Cook your food. Too much smoke and flames burns and adds gross layer of smoke slime to your food. My second pizza I cooked the same night as the first, using my suggestions above. It came out much better, but I needed a better bed of coals. Things that could be better are insulated walls in the oven area not just metal. Instructions on how to use the oven, how to set up a good bed of coals. The peel it comes with is not balanced and does not tighten up with the screws. All useable but chips be better. The cover it comes with is great! I’ll update as I get more use in. For a first pizza oven, it will do.

I don't have $1,000 to spend on a pizza oven. That said, pizza costs us $50 to $80 every time we order out, and I have had a hard time finding a pizza I really love in our town. I wanted a reasonably priced alternative and this is it. My husband assembled the Pizzello this morning and we ate pizza tonight. The oven works really well -- most especially for it's incredibly reasonable price point. I love cooking with wood and this scratched my itch. Yes, I have tried pizza in the oven many times, and also pizza on my Char-Griller grill (a hot mess). This worked great and I highly recommend it for anyone who isn't a purist and just wants a great homemade pizza. Tonight I used Whole Foods pizza dough, Whole Foods pizza sauce (which I doctored with chopped garlic, pepper flakes, salt, sugar and oregano) and then all our favorite toppings. Totally worth it. If you are dipping your toe in home cooked pizza, this is the outdoor pizza oven for you.

Easy Assembly, Easy To Operate , Made a Great Pie

This is my first pizza oven. There is definitely a learning curve to not burning the crust. Overall, this unit works great. Works excellent for pizza that has raw dough for the crust. Papa Murphy’s Take and Bake “large” pizzas fits perfectly inside. It’s also good for roasting chicken breast and pork tenderloins. Use a digital thermometer when cooking meats, it’s easy to dry out or overcook. I was gonna make my own pizza oven, I’m glad I didn’t!

Cuisson rapide et parfaite

Premetto che sono un principiante con i forni a legna. Cominciamo con l'unboxing: Il prodotto arriva con la camera di combustione cottura parzialmente assemblate a cui bisogna montare la canna fumaria, i manici da trasporto e i coperchi. E' dotato di una griglia , la pietra per la cottura della pizza, e di una pala per l'inserimento della pizza. Il montaggio è stato semplice e rapido, fatto senza aiuti. I piedi di sostegno sono già collegati. Ottimo anche il telo nel caso in cui si voglia conservare il forno all'aperto. Un pò di difficoltà l'ho provata con lo sportellino posteriore per la pulizia: bisogna allargare un le guide in cui scorre ma sono problemi di facile soluzione. Ovviamente la qualità dei materiali è un pò basica (lamierino di piccolo spessore e chiusure un pò troppo "semplici") ma per quello che ho pagato mi sta più che bene. Mancano palino e termometro (quest'ultimo fondamentale, compratelo!) che vanno comprati a parte. Ho poggiato il forno su un ripiano sul balcone, e mi avanzava spazio per stare davanti al forno. Tenere però il forno lontano da oggetti termosensibili come il vetro. Ho circondato il forno con pannelli di legno, che hanno raggiunto con facilità oi 100°C pur non essendo a contatto con il forno. Ho alimentato il forno con legnetti e pezzi di legno più grossi comprati all'OBI. L'accensione è stata semplice. Un pò meno la gestione del fuoco: la legna brucia in fretta e bisogna stare attenti alla temperatura e alla fuliggine all'aggiunta di nuovi pezzi di legno. La presenza di un piano superiore consente la cottura ottimale della parte superiore di una pizza già passata sulla pietra. Il vero problema come dicevo è la gestione della fuliggine e della temperatura della pizza. All'aggiunta di un nuovo pezzo di legno si sviluppa molta fuliggine e la temperatura sale troppo con la conseguenza che la pizza a contatto con la pista brucia, mentre quella sulla griglia si ricopre di fuliggine. Ma questi sono problemi di gestione del fuoco che credo risolverò con l'utilizzo dei bricchetti di legno. La cottura è comunque perfetta se si aspetta la temperatura giusta: con un buon termometro si può tranquillamente monitorare la temperatura della piastra e con la dovuta pazienza si può cuocere senza fuliggine. Consiglio vivamente il prodotto per il piccolo ingombro e la portabilità ottima.

Funciona perfectamente. Yo utilizo una piedra que ya tenía de 3cm de grosor en lugar de la piedra que viene con el horno (1cm), ya que había leído que con la piedra original hay que ir con mucho cuidado para no quemar las pizzas al estar el fuego justo debajo. Con la piedra de 3cm no hay problema alguno

Ein sehr schöner Pizzaofen, der voll unseren Erwartungen entspricht. Einfacher Aufbau und einfache Handhabung. Man muss sich zwar Rantasten wieviel Holz man für eine Pizza braucht, aber das ist ja logisch. Inzwischen haben wir schon sehr gute Backerfolge verzeichnen können😄

Great product