BIG HORN 12" Multi-Fuel Outdoor Pizza Oven Reach up to 1110℉– 3-in-1 Wood, Gas & Electric Compatible (Burners Sold Separately), Pellet Pizza Oven Portable Pizza Maker for Backyard, Camping&Tailgating

Great purchase ! We use often, great for family time !

This wildfire pizza oven is the perfect size for our family. You can do individual pizzas or a medium sized pizza. It’s appearance is flattering and has more sturdy components than other brands we’ve tried. My husband was delighted by this gift.

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.

Overall, this pizza oven has been a great addition to our outdoor setup. The multi fuel option is a big plus. Being able to use wood, gas, or electric makes it flexible and convenient depending on what we feel like using. Installation and setup were straightforward. It did not take long to assemble, and the instructions were clear. Once set up, it feels stable and well-constructed. It heats up quickly and cooks pizzas fast once it reaches temperature. The crust comes out nicely crisp, and it gives that authentic outdoor pizza experience. Portability is also a nice feature. It is manageable to move around the patio or store when not in use, without being overly heavy or awkward. The only reason for four stars instead of five is that managing temperature, especially with wood, takes a little practice. Once you learn it, the results are very good. Overall, it is well made, easy to set up, portable, and definitely worth it for homemade outdoor pizza.

This pizza oven is such a great price and works great! We use wood pellets. Heats up good.

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!!!

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

This pizza oven works really well with just a little attention to keeping the fire burning just right. I've attached pictures of our first 3 pizzas. Super fun and tasty. You will need a few other things to complete your outdoor pizza cooking setup. 1- 12" wide pizza peel....I found an aluminum peel with a rocker cutter here on Amazon. 2- infrared thermometer....get one that goes up to 1000 degrees. We recorded temps over 900. Also found on Amazon. 3- fire starter. There are lots of options here, but I went with a propane torch that uses the 1lb propane bottles. 4- BBQ pellets. These are sold just about everywhere. Keep pellets in air tight container so they don't absorb moisture over time. Now that you have all the necessary accessories it's time to cook some pizza! Follow directions for assembling and initial fireing as outlined in the documentation. I start out with a full firebox of pellets. Light with blowtorch and then insert into oven. This will take 15 minutes or so to burn down. During the burn you will see small flames coming out the chimney. When the flames are no longer visible at the chimney, check the stone temps with the heat gun. You want something in the 7-800 range. Good n hot! If not up to temp, add another scoop into the pellet feeding chute. Watch for flames at chimney then check temp again when flames subside. I like to place pizza in the oven as soon as the flames subside. This way the stone is super hot and you don't have a huge fire rolling across the top of the pizza. Pizza goes in and timer is started. 1:00 minute later I open the door and using the provided poker rotate the pizza 120 degrees or 1/3 of a complete rotation. Close door. (Push and pull on opposite sides of the pizza with poker to rotate) At the 1:30 mark open door again and rotate another 120 degrees. Close door. Remove perfectly cooked pizza at 2:00 minute mark! Now the important part, immediately add another scoop of pellets. During those 2 minutes you had the pizza in the oven the fire was dying. Once the new scoop of pellets light the flame will soon be coming out the chimney again and you can cook the next pizza as soon as the flames subside.

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 !

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

Petit four à pizza bien conçu et efficace. Mes premières pizza ont cuits correctement. Il faut veiller à charger le pellet pour obtenir une belle flamme. Pas mécontent de mon premier essai. Il me reste a trouver le bon dosage de sel pour ma pâte et arriver a ce que la pizza ne colle pas à la pelle pour que ce soit parfait. Mais rien a voir avec le four. Un petit régal ce four.

Ottimo semplice da usare

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.