12" Outdoor Pizza Oven Propane and Wood Fired Pizza Maker Multi-Fuel Pizza Ovens with Gas Burner, Wood Tray, Stone, Pizza Peel, Cover, Forte Gas (Red)

I'm always baffled by negative reviews on a product that is inherently rated very high.Let's dispel some rumors...The stone will crack (likely most cooking stones) if you put a cold stone in a hot oven. They need to be in when you fire up the oven from cold.The holes for the propane burner are non existant... there are two studs that you hang the frame on the back of the burner on, there's nothing to screw in or drill - UNLESS - you're trying to put it in the wrong slot. There is a hopper/add slot for combustibles, and the actual hopper for the combustibles. Seems obvious, but you swap out the pellet/wood tray for the propane burner.The baffle that prevents ash from getting on your food when you use combustibles has to be removed before you use the propane burner. Two screws removed and you're good-to-go. It's not that big a hassle. Of note, if you plan on using propane from the get go, take the baffle out BEFORE you fire up and season the oven for the first time. I had a tough time getting one of the screws out of the baffle because it got hot.The battery is pretty self-explanatory, it even says what you need in the pics for the oven. The igniter works perfectly.Now, to the review... For the money, this is an excellent buy!! I shopped hard (like OCD shopping hard). Up against the top brand, I chose this one because it was significantly less expensive, and it came with almost everything versus adding on needed accessories. It also has 4 legs... Whoever think 3 legs on an 800° portable appliance is a good idea probably thinks ironing boards are designed well, too.The build quality is excellent, anything I had to attach went together easily (the instructions are a little lacking, but it's pretty obvious what needs to be done).I did the recommended first heating, and I used pellets. As others have mentioned, it's a little bit of a process, but they are all that way, even full, permanent installs that take wood have to be cared for during the process. Timing is everything, but you would probably want to wait before sliding a pizza in until the smoke from adding fuel had subsided. With pellets, I got the oven to 800°, but it took a while.After it cooled, I cleaned it, removed the baffle, slid the propane burner in, fired it up and within 30 min was at about 600-650° on the built in thermometer. I actually believe it's reading low because the first pizza was done very quickly and needed frequent turning (turning is the secret to good pizzas in these ovens - no more than 30 seconds without turning. A note about temps... I see all lots of claims of ovens that get to 900°. Not only is this unnecessary, but in the more detailed reading, anything above 700° may not be as desireable as people seem to think... The pizza DOES need some time to cook. I don't think I would have a 900° oven up all the way for these pizzas... Ones I've had from the super expensive portables are always charred somewhere, and sometimes the crust isn't "done" all the way. It takes practice, though.I am super pleased with the purchase, would totally buy again. One more note... the burner was shipped separately, and got snafu'd by the shipping company. I originally thought they had failed to send the burner, sent Pizzello a note to ask, after normal business hours. They responded immediately, with shipping updates on the burner, and it arrived the next day. Excellent customer service!!!Be wary of shilled reviews, and for those of you that write them... Work on your grammar, and just stop.UPDATE [1 month in]: Still love the oven!!! Am switching out the stone for a piece of steel, though, the stone(s) are a little unpredictable in my experience, and every great pizzeria cooks on flat steel, too. Also, more on temp... 600 is plenty hot enough, and the pizzas cook more evenly, if only a minute longer, and less chance to mess up one side. Lastly, the rotation is key, most of the cooking is done near the burner. Still a phenomenal buy!

Purchased because I wanted the ability to cook with wood / gas. The wood takes a bit longer to learn the process - how many pellets to add, when to add how log till it comes back up to speed. IMO the wood was finicky and can produce off flavor when you add too many pellets during a cook. Had several cooks with wood. Wood fired was tasty, but needs attention & practice. Wood could be a good option for a party - where a person could dedicate the time just to keep loading small amounts of wood during the cook keeping the fire burning clean. Make sure to purchase good hardwood pellets for bets results. Cheap had wood pellets produced a good amount of soot.Gas was far easier. First cook on gas was better than the last cook on wood. Temperature with gas was pretty consistent and easy to control. My last cook produced one of the best pizza I've ever had.Per a comment, I tried charcoal - wood was hotter / worked better.Quality is pretty darn good. Cooks were all quick and easy. Highly recommend a turning peel along with wood launching peel and metal peal for removal. Metal peel can also slow the cooking of the top for a crispier crust, or lift higher if you need more heat on the top.Good purchase.Delivery was several days quicker than stated delivery date.

I have mixed feelings about this oven. First I’ll state what I like. I love having an oven that comfortably fits a16” pizza. Everything was packaged perfectly so no items were damaged in shipping. Nothing was missing and it was very easy to assemble without my husband’s help. The pizza stone seems adequate but I replaced it with a 16” pizza steel that I bought for a home oven. I really like that it has a small opening to see into the oven without removing the whole door.What I don’t like: there isn’t much space between the pizza and the top so it takes a lot of temp control to get the right cook. There aren’t any markings on the temp control knob so it’s a crap shot to get the flame the same for each pizza. Between pizzas the temp needs to be higher to heat up enough and get the stone/steel back up to temp but when launching the pizza the flame needs to be lowered as not to burn the pizza before it’s done. This is increasingly difficult when the knob is in the back and the little peek hole is up front and without markings it takes a few tries to guess where it needs to be. Additionally, there is some coating at the top inside that after a few bakes begins to flake and fall into the pizza or onto the baking surface. I’ve ruined my fair share of pizza due to this. Because of the small interior height it is not easy to clean. Top and all inside walls, including door have this black mess not easy to clean. I have two pizza nights a week and give pizzas per night. It has taken a couple months to get all the chemical-like black to not flake any more (at least I hope).All in all I’m not sure I’d purchase this one again but I certainly wasn’t ready to spend $800-$900 for other ovens this size.