Best pizza in town "The is my first pizza oven. I am relatively experienced in cooking pizza on a steel indoors, but this is so much more fun, and turned out much better. I admittedly had 2 pizza “practice pies” to learn how the heat level should be for both air temp and stone temp. I’m happy to say pizza number 3&4 were absolutely the best pizza in town. Don’t skimp on quality ingredients, or a proper homemade pizza dough. I would say a IR thermometer would really help keep everything consistent, and turning the pizza every 15-20 seconds also is a must." — Andrew S. (5/5)
Great inexpensive pizza oven "Works great! Very reasonably priced intro to wood fired pizza, though I only use it with propane. Heats to 1100 degrees at the back in 15 minutes. You need to make sure stone is good and hot before cooking. Then cut heat to low when launching pizza. When pizza is done put back on high for next pizza and repeat process. Have made a dozen pizzas in 30 minutes." — gretchen b. (5/5)
Awesome brand "Unfortunately it's still in the box I am redoing my patio but I know I am going to love it" — Mickey E. (5/5)
Super little oven "Gas option gets incredibly hot fast and maintains high temp for awesome pies in a minute or two" — Robert M. (5/5)
Love it "Very impressed by the build quality and performance. So far I have been using Propane only and it works incredibly well - 600 degrees in 2 minutes. Its a lot of fun to make and bake home mede pizza. It was a great buy." — Jim S. (5/5)
Quality Outdoor Pizza Oven "What a fun item to have. I purchased this pizza oven as a house warming gift for my youngest daughter ands her family. Easy assembly. Gets extremely hot very quick using LP. Just a little warning. Remember to remove front door before lighting. Like a gas grill it will poof when first lit causing the door to blow out. Purchase one and begin making some great memories." — Tim B. (5/5)
Excellent pizza oven "This oven was everything I hoped and for a great price. Gets hot and fast. I've only been able to get it at low as 350 on propane. Have not tried wood. It goes up right to 700 without hesitation. My first pizza was charcoal as I was not watching close enough. 5 minutes was too long." — Brett J. (5/5)
Value "The 16" Pizzello oven is a great value. This is my first pizza oven and I have to say that I am not disappointed with my purchase. I did go with the 16" version in the even I wanted to make a larger pizza. The overall build quality of the oven is very good. It looks like there have been some changes to assembly or at least difference between the 12" and 16" model as I did find a couple YouTube reviews mentioned they did not like how the gas burner attached to the back. On the 16" it is solid once installed and uses 3 screws (one on each side and one on top) rather than just one on each side. The packaging was great no items were damaged and the stone was in perfect condition. I chose to only wipe down the interior of the oven with dish detergent and a cloth, and just wiped the stone with a lightly dampened towel. Be sure to do a burn in of the oven but allow the stone to completely dry before use. The oven reaches 750F plus within about 20 minutes. Recommend getting a infrared thermometer, do not go off of the one on the over as it does not accurately display the temperature of the stone itself. Cooking does take some getting used so if you mess up don't let that discourage you. I typically now have been my pizzas about every 20 seconds or so to get an even crust for about 90 seconds total. I will note that the pizza peel it comes with leaves a little to be desired so I think a perforated peel would likely be easier if you are just starting to make pizzas." — dreww (5/5)
