Cute Pizza Oven "I have a pellet grill, I wanted to try pellet pizza grill, So i purchsed this pellet pizza over, I used it it once it definitely will take several uses to get it right, I had trouble keeping the pellets hot, the first pizza the top burnt and the dough was not really cooked, I think the trick is thinner dough and to make sure the stone is hot. I am looking forward to using it the second time since i know what to do I also made brochette and put the bread in the grill to lightly toast it was easy," — Stacey (4/5)
Know why you are looking at this over others. . . it will work well if you use 1 home item. "Bought this over the Prime Day sale. . even when not on sale, you might be looking at this mainly due to the price and what it comes with. Definitely was a better deal over other brands with good reviews. All the tools and cover it comes with was definitely money saving deal. I'm keeping this outside in backyard, so the cover is a must." — Bora D. (5/5)
Great pizza oven "Bought as a gift, the recipients are enjoying this a lot! Cover fits great." — Tukdcat (5/5)
Second Pizzelo Oven - Even Better "First oven has been great, but this new one has a much improved fuel tray and pellet loader, which is awesome. Wow, does it heat up fast - 750 degrees in 5 minutes! I start with small wood blocks and then add pellets from there. 16" size is the only way to go!" — Boardrider (5/5)
For Christmas "Purchased for our pizza loving 10 year old. With our help, he's had a great time playing chef for all of us. It works best in mild-warm temperatures outside and does need constant supervision, but for our needs it has worked out well." — Jessica (5/5)
Great purchase! "Bought for a gift. Arrived promptly and in good condition. They loved it and already made a delicious pizza in it! May have to buy one for myself." — Virginia (5/5)
Cute pizza oven "Great for home or camping! Got this for my son and his wife for Christmas. Great to do with the kids!" — Julie (5/5)
Love "Love the versatility of this with either pellets or the propane option. Easy to seteup and easy yo use with awesome results." — David (5/5)
Very Very Pleased "Oven arrived well packed with easy assembly. I opted for the 16" and glad I did. Made our first pies same day, first one ok, second, ahh magnificent! Had to cook a bit longer as we are at 7000 ft. First one needed more time. I used oak wood pieces which got my oven to 600 degrees, I'm gonna try pellets at some point as I hear the burn hotter. You do have to keep an eye on the wood as it burns pretty fast but not as fast as some reviews state and was easy to maintain 600 consistently. Going to take in our RV and use pre-made dough, I used Bobby Flay's dough recipe and changed slightly for altitude - great dough! - Update - I used a sharp hatchet to get smaller oak wood pieces to mix with larger ones - heat went to about 720 and was easy to keep between 650 - 700 when opening to load and turn pizzas - cooked faster, crispier and tastier at the higher temp!" — Boardrider (5/5)
It's great "Early days but loving my new pizza oven. Still experimenting with dough recipes - my favourite is a traditional Neapolitan pizza recipe found on a video online (prove 1 hour, knock back and divide into dough balls, allow to sit again before stretching. Biggest mistake so far has been not having enough flour / semolina under the dough so it stuck to the peel. It works best if you can stretch and top one as one is being baked, if you are doing it by yourself don't batch prepare them, do one, bake it, then do the next otherwise they go soggy and you can't lift them to put in the oven. Give the oven time for the stone to heat up...possibly 20-30 minutes, otherwise the base doesn't crisp. I got the fire roaring for a good 10 minutes (reached over 700 degrees) then started to stretch and top my first pizza. Once the stone has heated up well keep the temperature at about 500 degrees to avoid the crust burning before the base and toppings are done. The built in thermometer is an absolute boon, especially for a beginner. This oven fills with woodchips from the back and I would recommend using a heat proof scoop / jug for topping up, I started with a regular pyrex jug until I got a stainless steel scoop from the pet shop which is great as you can get the top-up woodchips right into the furnace safely. Once cold, make sure to clean / sweep out any crumbs of flour, semolina or pizza - when I got my oven hot the second time I couldn't open the door, I can only assume that there was some flour dust around the edge - I had to allow it to cool for a while to get the door off, then start over again. Just be careful carrying it by the handle with the stone inside as it could slide out. It is supplied with a great cover which helps to carry the oven safely once cold, it holds the front on, and therefore keeping the stone safe." — Mrs U. (5/5)
