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.

I have owned this oven for a few years now and love it! It heats up to 750 degrees no problem and can bake a pizza in about 2 to 3 minutes. I use an aluminum pizza screen to keep the bottom of the crust from overcooking and it still bakes all the way through perfectly. Keep turning a quarter turn every 10 to 20 seconds or so to cook evenly. Pizza night is weekly and event at our house since I got this oven!

I love the look of the oven and am excited to use it. I am seeing that many people say their stones crack and/or break. I am slowly heating the oven then letting it cool. Next heating it a little more and letting it cool to try and eliminate any moisture that might be present on the stone to try and prevent mine of cracking too. My main issue is, this model does not have an adjustable flame for the bottom (stone) burner. There is only a "lite" position for that burner. Lite is high heat and off is off. I can slowly turn the knob back to the off position, but it is very hard to get the flame low without it going out, and when the stone is in, it is very hard to see how low or high the flame is on that burner. I am seeing this oven on other sites and the pictures of the model they are selling show the knob for the bottom burning to have a low and high setting, instead of this model that just has the "lite" and off setting. I would have bought this from another dealer if I would have known this. Also this one does not have the quick connect gas hose to the oven. I would need to get a wrench out to disconnect the hose, and the nut on the hose is behind the metal of the exterior frame. Kind of a pain in the butt to move it around with the hose flapping around. You need to hold the hose and the oven when moving it around. I store it inside the garage when not in use. UPDATE. After now using this oven 3 different times I am loving it. The pizza dough I am using cooks really well when the stone is around 600 degrees F. I turn on the bottom burner in the "lite" (high) position until the stone is around 650 degrees F, then I turn it off. The upper burner is on Low and the door is also in while I am preheating it. I cook my pizza's with the upper burner on low and the bottom burner off, with the door in place. They cook in 3-4 mins. Between pizzas I turn the bottom burner back on high until the stone is around 650 then turn it off and make the next pizza with the upper burner on low and the door in place. I still need to turn the pizza every 60 seconds so the side closest to the upper burner does not burn. I get perfect results every time.