Mateo Outdoor Gas Pizza Oven 13" Portable Rotatable Propane Stainless Steel Pizza Grill Perfect for Backyard Family Pizza Maker - Global Patent

Very easy to assemble. Just need a screwdriver and wrench. Read reviews so I knew about the door, it does fall off easily, especially if there is an incline not in your favor. Took a few tries but by the 3rd pizza I could sling a European restaurant quality pie. Had to give it 4/5 for ease of use as it does take some practice, it’s not foolproof.Some techniques to getting a quality pie. Work with the wind, the fuel side of the oven should face the wind. Let the pizza stone preheat. I preheated my oven for 1 hour before cooking. The stone needs to be as hot as the rest of the oven. Do not cook a pizza with active flame above. Should only have some flame in the back when cooking is in progress. The fire needs actively managed. Add about 3/4 scoop of pellets with the supplied scoop about every 10 mins to keep the temperature constant. Be generous with flour on your crust and peel. When initially placing the pizza on the stone, I would use a very heat resistant oven mitt to pull the stone out halfway to make it easier to place the dough and not initially stick or ball up. Push the stone back into place after and cook normally. Use the peel to actively turn the pizza about every 45 secs to 1 min. After the first minute peel should be easy to scoop the pizza without any sticking and you can slide it around to turn it on the stone. Pizza will cook in about 4-5 minutes, keep an eye on it, it will burn in seconds if not careful.

I was looking at the Ooni and a few others but I was attracted to the price of this one. A few bad reviews here scared me but knowing how good Amazon is about returns I figured it was worth my time to try a cheaper one first. I'm glad I did.I'll try to leave a few tips if you're thinking about buying this (or any other) wood pizza oven. It's really not hard to light, it's like lighting any other fire. If you can light a campfire than you can light this. I got this to specifically use hardwood chunks. Make sure they are very dry. And use a few twig sized bits or a bought fire starter. I like using the little chunks of wood I cut myself so it's free to burn.Make sure you have a good burning fire for at least 15 minutes so your stone is good and hot. You do have to turn the pizza every minute or less so it gets done all the way around perfectly. Make sure your crust isn't too wet. If you see the temp gauge going down you know it's time to add more wood. And VERY IMPORTANT, don't get your stone wet. You can just wipe it off with a dry towel after it cools off and that's it. A wet stone can crack.Overall I have nothing to complain about with this oven. A nice big opening, it comes with everything you need including the peel which some companies charge extra for. It has a thermometer built in so you know it's good and hot. A nice carrying handle. The fire box is very thick and heavy, should last a long time.If your pizza is "burnt and raw" at the same time, either your crust is too thick, too many wet toppings or your oven wasn't fully heated up yet. Also, make sure to leave a few minutes in between each pizza so your stone can get good and hot again.I haven't used pellets with it so maybe that's where the issues are coming from? I'll try it out and update this review.

I have been dying to get a wood fired pizza oven for some time now. I am the type of person who has no problem cooking over an open campfire so take my review how you will with that in mind.I’d read a lot a lot the different kinds of ovens, and decided based on performance and reviews to get the Gyber Fremont, because it has a 13” stone surface and a larger pellet box.Assembly took maybe 20 minutes, if that. It’s super simple. Unfold the legs, screw a few screws and it’s ready to go.For my first test I didn’t want to destroy pizza and I’d read a lot of reviews where people had trouble the first few times so I decided to start off making some naan, which I didn’t care if I messed up.I used apple wood chunks as opposed to pellets. I had no problem lighting the wood and getting the oven itself easily up to 900 in about 5 minutes. I let the stone heat for 10 more before I put the naan in.The oven itself performed well. It did seem to warp a tiny bit in both the back and the door as it was being used but that didn’t seem to affect performance.I messed up the first naan but that was on me, I didn’t roll it thin enough. I left the second one too close without turning it for too long and one edge burned a bit. The next two were absolutely perfect.It was not hard to keep adding chunks to the box to keep a good steady flame going and the oven between 800 and 900 degrees (f). I don’t think I’ll have any problems cooking pizza in this thing and getting great results.I love the removable pellet box, it’s super easy to clean up and makes no mess at all that way.I only gave this 4 stars because of the slight warping during use, but that’s very minor, and I got green results pretty much right out of the box.One small note that at least one other reviewer said: make sure the wind blows from the rear to the front of the oven. Otherwise when you open the front door, you’ll have flames shooting out the back.Overall this is an awesome oven for this price point and performed exactly how I was hoping. I can’t wait to make some pizza!

This not a real wood fired oven. It needs to be attended constantly and it cools down drastically if you do not keep up with wood chips. I could not not cook even one pizza. However it looks impressive.

After buying it I had momentary remorse because my dough usually has sugar(new York dough). Ready to really burn my first pie, I set it up and made a cheese to test. I scrunched it and had a little flare up, but as you can see it came out great otherwise. The next two got toppings and were perfect. You do have to be fast with the new York dough, and I wish it rotated just a little further(You will have to manually turn it a bit to get all four sides). Still, for the price I paid versus buying ooni and getting the same results... Super happy.

The media could not be loaded.  Hola. Reste puntaje por: Uno fue ensamblado con remaches de aluminio y se están fundiendo o debilitando. Dos de las lecturas del termómetro son erróneas. Tres, me hubiera gustado que la agarradera de la charola del carbón fuera desmontable. Cuatro para poder utilizar carbón, modifiqué el ángulo de la parrilla perforada para una combustión más óptima y eficiente. Y por último, es muy difícil conseguir en México pellets de buena calidad a precio justo, por lo tanto, utilizo carbón y pellets. Pero me he divertido cocinando infinidad de guisos como: Pollito, mojarras, pizzas y más, hasta salsas. Gracias por leer mis comentarios. ¡Shalom!!