Classic Serie Gas Pizza Oven (Black Coating)

I bought this Pizza Oven during Prime Day as it was something I had been looking at since I discovered it, while shopping on Amazon a few months before. I had previously been given a Bertello Pizza Oven and loved the results except for having to turn the pizza every 10-15 seconds. The other issue with the Bertello Pizza Oven is because it heated the rear of the stone the center of the Pizza Crust never got completely cooked before the outside edges were burnt even if you successfully turned the Pizza on the stone 4-5 times in a timely manner. This meant that for the Pizza's we made with this Pizza Oven, we would have to stick the somewhat completely cooked Pizza in a 500 degree oven for 2-3 minutes to get the crust completely to crispy. Based on those shortcomings, I began looking for a Portable Pizza Oven with a Stone that rotated and found the Mimiuo. My wife and I had actually bought 2 of the Bertello Pizza Ovens, She bought 1 for me and my outdoor kitchen and one for our son-in-law. I want to emphasize we made literally dozens of great pizza's with the Bertello Ovens. Using Fresh Pizza Dough from Publix Supermarket's Bakery Department, we got outstanding results that everyone in our family thoroughly enjoyed. We made a wide variety of Pizza's and both the adults and teenage grandchildren in our family basically demanded homemade pizza's over Pizzeria Pizza's at least weekly. However, for a truly satisfactory Pizza, you had to turn the Pizza Oven Heat down as you put the Pizza in the oven to prevent burning the outside edge of the crust, you had to turn the pizza 4-5 times every 10-15 seconds and you had to finish every pizza in the oven for 2-3 minutes to get the entire crust crispy. I was convinced that a rotating stone would resolve all these issues. And I was correct. The Mimiuo Rotating Stone Pizza literally resolves every one of these issues. Because the stone is rotating the entire time the Pizza Oven is heating up the stone, the entire stone gets heated to 900+ degrees Fahrenheit, not just the back edge. Because you stop the rotation just long enough to put the Pizza in the Oven and immediately restart the rotation, you get that even Leopard Browning on the Entire Outside Edge of the Pizza. You also can leave the Pizza Oven on full High Heat because the stone rotates and the back edge therefore is not at risk of being burnt black. This means the Pizza cooks faster and much more evenly. Because you only use the Peel to place the Pizza once and to remove it once your Pizza holds its shape better then when you have to remove the pizza 4-5 times partially cooked and turn it 4-5 times. The Pizza cooks in approximately half the time it required previously. It also better cooks the center of the Pizza as the Stone has preheated while rotating and therefore the entire Stone surface is evenly superhot vs just the back edge in non rotating ovens. While we still often "finish" the Pizza's in the oven for a completely crispy crust it now takes about 1 minute vs. 3 minutes. I would add that many people may well find the level of crust cook sufficient just in the approximately 45-60 seconds the Mimiuo Oven takes to fully cook a Thin Crust Pizza with 4-5 toppings, a significant amount of tomato sauce and lots of cheese. The Bartello Oven took about 2 Minutes to cook the same Pizza's, substantially more skilled user intervention in placing and removing and turning the Pizza and required that you turn down the Pizza Oven Heat during cooking to keep from burning the edges. And the Center of the Crust was always significantly undercooked and required from 2 to 4-5 minutes in the Oven at 500 degrees to get a crispy crust. I would add that this inevitably means the edges are slightly overcooked. Again, all the adults and teens who ate these Pizza's preferred them to the best Pizzeria Pizza's anywhere around Atlanta GA. But compared to the Pizza's we are getting from the Mimiuo Pizza Oven with the rotating stone - the Bertello Pizza's were significantly inferior. A few additional comments - The Bertello Pizza Oven comes with an Aluminum Pizza Peel that has holes in it. This we replaced almost immediately with one without holes as a loaded pizza would stick in the holes, We ended up using the solid surfaced Peel to build our pizzas on and the one with holes to assist sliding the Pizza off the smooth peel. Using lots of either corn meal or preferably Semolina Flour on the Peel to ease the slide of the Pizza from the Peel. The Bertello Oven also came with a Laser Heat Gun which the Mimiuo does not include and this is useful to judge that the Oven has completely pre-heated. It was more important with the Bertello Oven because you were recommended to lower the heat while cooking the Pizza and then re-heating the oven between pizza's. The Mimiuo Oven because it rotates does not require you to reduce the heat to keep from burning the part of the Pizza in the rear of the oven. And as I stated earlier, because the oven rotates while heating up the entire Pizza Stone gets to ultra hot temperatures while only the rear 1/4 approximately of the Bertello Stone actually gets to 800+ degrees Fahrenheit. The Mimiuo comes with a solid Pizza Peel, but does not come with the laser Heat Sensor Gun. It is helpful to have a second Peel to help slide the Pizza off the Peel even with the Mimiuo Oven, but again you only have to put it in the oven once and take it out once as you do not have to rotate the pizza on the stone, Both brands come with a nicely fitted cover for the Pizza Ovens. Other than a 2nd Aluminum Peel, the only other accessories you might want are the aforementioned Laser Heat Sensor Gun, Here is a link for one but there are others that are less expensive: https://www.amazon.com/Etekcity-Lasergrip-1080-Non-Contact-Thermometer/dp/B00DMI632G/ref=sr_1_11?crid=14PAHVMIWKR0O&keywords=bertello%2Bpizza%2Boven%2Baccessories&qid=1693099612&sprefix=bertolli%2BPizza%2Boven%2Caps%2C245&sr=8-11&th=1 and I bought a Rocker Pizza Cutter which with two cuts will perfectly quarter your Pizza quickly. Here is a link for both the 2nd Peel and the Pizza Cutter packaged together: https://www.amazon.com/EMPORIO-Aluminum-Foldable-Storage-Spatula/dp/B09GK53D8R/ref=sr_1_21?crid=14PAHVMIWKR0O&keywords=bertello+pizza+oven+accessories&qid=1693099402&sprefix=bertolli+Pizza+oven%2Caps%2C245&sr=8-21 I would be remiss if I did not say the Mimiuo Pizza Stone itself, besides being round to allow it to rotate is also thinner and lighter than the Bertello Square Pizza Stone. This has not been as issue to date, but it probably is more fragile. I would add that the Mimiuo Stone has consistently gotten far fewer topping spilled on it because you do not have to repeatedly remove the pizza and turn it. Therefore it has required less effort keeping it clean. To finish this rather lengthy review out I would say you will probably be extremely pleased with the results you can achieve with any of the Portable Pizza Ovens and certainly with either the Bertello or the Mimiuo. But, if you want the most consistent results with less effort and more consistency the Mimiuo is definitely the one I would recommend. At the Prime Day Price I paid for it ($229.00) it was a bargain and even after buying the Laser Heat Sensor and the extra Peel and Rocker Cutter, you would still be under $300.00 total. Even at today's price of $319.00 even with the accessories it is still less than the Bertello Combo oven at $489.00. The Bertello Combo Oven supports utilizing either Gas or Wood Pellets while the Mimiuo uses only Gas. But I found the wood pellets would not give me the heat control I got with Gas, took a very long time to heat up and never achieved the Super Hot temperatures of the Gas alternative. Bertello has a Gas only model that is less expensive but it does not come with the extra accessories the Combo Oven comes with and would thus require buying the same accessories as the Mimiuo and would not offer you the Rotating Stone in any event. The autorotating stone for me is the game changer in portable pizza ovens and makes them near to the perfect outdoor pizza oven. One last thought - I mentioned earlier I use Publix Supermarkets Bakery Fresh Pizza Dough. One Pizza Dough Ball makes 2 12" Pizzas. It needs to rise for about 3-4 hours before use. Our family regularly gets two -three Dough Balls, and make 4-6 12" Pizza's. We have made as many as 12 12" Pizza's using the Mimiuo Pizza oven for a party with each person choosing their own toppings. We were able to cook 12 Pizza's in less than 1/2 Hour including a minute finishing the crust in the Kitchen Oven and every person at the party swore it was the best Pizza they ever ate. The Publix Dough is better than almost any Pizzeria Dough or even my own homemade doughs and far more convenient. All you have to do is put it in an oiled ceramic bowl to rise. Divide into two smaller balls and press it out as a 12" Pizza Crust. They also have a Parmesan/Garlic Flavored Dough if you want something different. I would recommend you use plenty of Semolina Flour on your Peel to let the Pizza slide off the Peel into the Pizza Oven (Corn Meal also works but the Semolina Flour does not change the flavor of the dough as the Corn Meal does). The use of a 2nd Pizza Peel to gently push the Pizza onto the preheated Stone in the Pizza Oven makes that process easier and allows you to retain the shape of the Pizza better. The more toppings, sauce and cheese you put on the Pizza, the harder it is to slide off the peel - but my preferred Pizza is Tomato Sauce Base, Italian Sausage, Mushrooms, Kalamata Olives and Lots of Cheese then Pepperoni over the cheese which helps prevent the Cheese from Burning. My Wife and Daughter generally prefer a Tomato Base, with Fresh Basil, Artichoke Hearts, Kalamata Olives, Mushrooms, Cheese and Bell Peppers again on top to prevent the Cheese from burning. These ovens at high heat are extremely Hot and will fully cook even a Pizza with 4-5 toppings in less than 60 Seconds with all ingredients heated through and the cheese completely melted. The Mimiuo will give you a nicely leopard spotted crust edge and will just about fully crisp even the center of the Crust. I highly recommend the Mimiuo Rotating Pizza Oven and will be buying my Daughter and Son-In-Law one to replace their Bertello next time it is on sale (Maybe Cyber Monday for Christmas).

Wow,!what a great pizza oven. Made the best pizza I have ever made with this oven. Wish I wouldn't have waited so long to buy it. Cooking my first pie I turned the temperature down and it cooked it in 2 minutes ,and what a big difference it makes cooking it 700 degrees. If you cooked pies in the oven you will really be surprised with results of high heat cooking. The unit was easy to set up. My only regret with the unit I wish the pizza door opening was a little wider to be able to use it for other things.

Update.. Still loving this thing. Ive gotten my work flow down pretty well with the pizza peel etc. This thing cooks a great pizza. First I want to say. This thing cooks a great pizza and overall I'm satisfied with the product. The rotation of the pizza really makes it much easier to get an even cook. The peel works fine for me. I would recommend this product but be aware if you are not a do it yourself type person you might have issues. Not sure how common my problems are for other buyers. My first test run was a small Garlic Cheesy bread. Dough, painted with some olive oil instead of red sauce, Garlic salt, fried garlic then some 3 blend Italian cheese on top. I had 3 issues with this experience. First the fuel type listed on Amazon is NATURAL GAS. This is FALSE. This thing uses Propane. I have natural gas outlets on my house so was excited to not have to mess with propane. I suspect this might be the case as I watched review videos though so I wasn't to worried about it. Second issue. The metal rotator arms were slightly bent an when it would rotate 2 of the arms would catch the screws. I put it in a vice and had to work them a bit to straighten them back. Not sure if this is a common issue. Third issue. The electric start did not work. I had to manually light the gas. I took the whole thing apart to see what the issue was. It was indeed throwing a spark but I guess it was not close enough to a gas outlet to ignite the gas. I use some needle nose pliers to bend it a bit toward one of the holes and put it back together. Works great after that. Overall Im giving 3 stars for the amount of effort I had to put into getting this thing to work right for the amount of money I spent on it. Otherwise Im extremely happy with the way this thing cooks pizza. Super fast and I love caramelize cheese.

We were shopping around for a pizza oven since we had been making them with our conventional oven, but it just took to long to get to the adequate temperature. We looked around and found this one, so far it has worked great, heats up really fast and it cooks your pizzas super fast, in less then 90 seconds they they are done! Love the taste we are getting from this oven and the rotating oven stone is a must. The only draw back is that the pizza stone gets all burnt, but we can live with that.

I recently purchased a pizza oven, and I have to say — it has completely transformed the way we enjoy pizza outside . Whether you’re a casual cook or a pizza perfectionist, this oven delivers restaurant-quality results right in your backyard.

Did a lot of reading and research before picking a pizza oven, and picked this one because it had good reviews, was well priced, and had the rotating turntable, which eliminates having to manually turn the pizza every 15 seconds and so. The oven came three days after I ordered it and it was very easy to unbox and set up. It came with easy to follow instructions, and the ignitor lit the oven when the knob was turned. I had picked out a proven dough recipe, but was cautious trying the first pizza as most articles suggested that it would take a while to get the hang of making a good pizza in a gas oven. As others have said, minimal toppings are best, cheese works well in blocks, as opposed to covering the top of the pizza and other ingredients. I put the pizzas in with a well floured wooden peel, and take them out with the metal peel that came with the oven. It is fairly easy to monitor the cooking of the pizzas and know when to take them out. I ran the turntable while the oven was heating up to evenly warm up the stone, and stopped it to put in and take out the pizzas. I purchased an inexpensive infrared thermometer and the oven heated up to near 900 degrees F in about 10 minutes. We were very happy with the overall quality and taste of the first pizzas, they reminded us of the pizza from a local high end pizzeria that uses a wood fired 900 F oven to cook pizza in a minute and a half. The quality of the oven looks good and I have no negative comments or concerns with this oven. I look forward to making more pizzas in it. ** Having used this for a few months now, I have a quick tip. When I first used this, one of my only complaints was that sometimes the toppings were well done before the bottom of the crust was as well done as I would have liked. I read a suggestion to turn the heat knob from the high position to about half on just after putting the pizza in. This increased the cooking time from about 90 secs to 120 secs, but the extra 30 secs allowed the heat from the stone to nicely cook the bottom of the crust, and the reduced heat prevented the toppings from cooking as fast. After taking the pizza out, remember to turn the knob back to high to heat up the stone/oven if you are planning on cooking additional pizza.

Muy práctico y cómodo para hornear en cualquier lugares

Hola, el horno es un 💯 ya que funciona muy bien y cumple con lo prometido... Solo hay que hacer pruebas con la temperatura y tiempo, ya que por ser las primeveras veces se me quemaba,pero una vez teniendo la práctica,tendrás unas riquísimas pizza napolitanas.

Oven has a solid build and heats up pretty quickly! Tisserie takes out the stress out of your pizza making experience at high temperature. This was my first time cooking pizza in an oven that can hit 900 F without any issues . The results are evident. Make sure your dough recipe is good and you will be loving your pizzas. The pizzas in the pictures is Neapolitan style made with whole wheat dough. The taste of pizza was phenomenal as it was cooked at high temperature. It was crispy from outside and soft from inside. Toppings had amazing smell and taste. This is nothing like the pizzas you have at regular pizza chains. Try it to believe it. I wasnt paid by anyone to write a review, just very passionate about cooking. Also, if you want to learn art of Pizza making, checkout Vito Lacopelli's videos on YouTube. You will learn so much so soon ! Hope this helped you in deciding what to go with. Will keep you all updated if this oven falls apart lol! But its very solid, so unless Tisserie gives up one day, I think it will last long time !