BIG HORN Gas Pizza Oven, Portable Propane Pizza Oven with 15 inch Pizza Stone, Stainless Steel Pizza Maker for Outdoor Cooking

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.

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.

If you like making your own pizza anywhere, this is the pizza oven for you. I love taking this oven to the beach and making fresh pizza. The pizza cooks in 2 minutes or less. Just remember to turn you pizza about every 20 seconds. Fresh hot pizza is wonderful

high quality build for the price. The only issue is the stone is thin and has an element under to get it hot. But it only runs across the center of the stone so the middle of the pizza can char before the edges get crispy if the stone is too hot. I've been keeping the flame lower so the stone heats more evenly. Also it takes some time to learn how to cook the pizza evenly. It makes great Neapolitan style pizza. It fits a 12 - 13 in pizza. 300 gram dough works best.

I'm pleasantly surprised by the quality of the construction and performance of this oven. This sucker gets hot! I didn't believe it, but yes, you can cook a pizza in 3-4 minutes. It takes some work though. You need to keep a constant watch and adjust things as necessary. The temp of the stone will continue to rise as you cook, and it's difficult to dial the bottom flame low enough to avoid going out, so you have to sometimes finish the cooking with the pizza on the peel(i.e. not directly on the stone) to avoid burning the crust. As with any small pizza oven, you need to constantly turn the pizza to get an even cook. Overall if you are committed to learning a few tricks this oven can make great pizza. I noticed the door sticking after the oven is hot like others have mentioned but so far it doesn't seem to have caused issues. Tilting the door before trying to pull it out seems to help. Also the stone cracked during the first use but the crack was tiny and hasn't grown. The seller already shipped me a new stone however. You can also cook other items in the oven. I cooked a few polish sausages and I'm looking forward to searing a steak under the intense heat.

I really don't know what's going on. The oven doesn't even reach half the heat indicated on the temperature dial. I’ve waited an hour, and nothing has happened. I also checked the gas supply to make sure the safety valve hadn't tripped. I spoke to the company, and they told me the dial does NOT reach the indicated temperature, but the stone actually gets hotter than that. I was surprised and, at the same time, very disappointed. What do you mean the dial is programmed not to go past the halfway mark? I’m very frustrated. It’s a shame this happened. I’d like something more than just an explanation; I wanted a solution, and it still hasn't arrived!

I worked in a pizza place (Aldolino’s in Azusa, CA) in the 1990’s. My boss was the guy that tossed the pizzas on the “I Love Lucy” show years earlier. They made the best pizza I have ever had! The dough was made with fresh yeast only and proofed for 24 hours, using 00 flour, I believe this is the key to a great crust, along with high heat. In California, our great state does not allow the selling of fresh yeast any more, so you will have to buy it on the internet, which can be pricey. I found it online and spent $34 for 2 lbs, divided it into 2 gram baggies and got 40 baggies, which I froze. Each baggy will make 2) 12” pizzas, or 4) individual pizzas. Doing the math… 80 pizzas cost .43 cents each or 160 individual pizzas @ .22 cents each. Even after the flour cost, propane and the toppings, it is way less than buying from a pizza joint and better! I have used this oven 3 times and tonight will be the forth, and yes…I have had under cooked dough and burnt dough, but I am willing to take the time to perfect it because I can tell it will be worth it. Tonight I will be heating the top side flame for ten minutes prior to heating the bottom oven, to prevent cracking the stone, this method has worked so far, then I will turn on the bottom oven and continue heating for another twenty minutes. After the full half hour is completed, l’ll turn off the bottom flame for 3 minutes, prior to putting the pizza in, I think this will be the key to not burning the bottom of the crust. Before I put in the second pizza in, I’ll turn the bottom flame on for a few minutes and turn it back off, prior to putting the next pizza in. Will update, after tonight’s experiment ;) The first picture here is of the pizza with the burnt bottom, it still tasted good, just ate around the burnt parts. I should mention that the temperature was close to 900 degrees, so the people that say they could only get it to 300 degrees, most likely tried the oven after the complaint window took place and are trying to get a response from the seller, by writing a bad review, because they don’t want to take the time to learn how to use it. Making pizza is an art, so to speak and this is not an easy bake oven! If you truly can’t get the degrees above 300 degrees, you should reach out to the seller in the correct time frame, it may be faulty, which does happen with appliances! You can’t return it, but it doesn’t mean you won’t be able to get a refund. Bad reviews should not be written just because you are ignorant, or because you used to have a high end wood burning pizza oven at your old house and this one doesn’t look as cool to your friends, being that one costs thousands of dollars and other only $200., in my case “Black Friday deal at $167.00”.

It’s not too bad, it does the job. For the price it’s totally worth it.

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

Great gas pizza oven! Heats up quickly, easily achieving stone temperatures 450+ C. Highly recommended