BIG HORN Gas Pizza Oven, 12 inch Portable Stainless Steel Propane Pizza Oven, Outdoor Pizza Maker with Stone for Baked Pizza

The media could not be loaded. This oven cook traditional Neapolitan pizza, if you want to bake a pizza, better use other kinds of ovens, similar to bread or cookies ovens.It’s a big oven, so better be secure to have enough space.I preheated it 20 minutes before at maximum temperature, exceeded the temperature of traditional pizza cooking 480•C or 896•F, it have a strong flame. Then I switched to medium temperature. This is my first pizza, finally I have a good oven to improve my pizza’s skills.Update, pizzetta mignon cooked today, I’m very happy with the oven. The flame is strong, keep an eye on your pizza

I am a Pizza lover and especially the soft and crunchy Neaopolitan Pizza style. I prepared a double fermented 48h dough and went for it. First pizza burst into flames in a second I looked away but the second third and fourth steadily increased as I got used to it. Now they are just the way I love them! I sometimes turn of the heat compleatly when throwing the pizza it can bake 20 to 30 seconds on high heat without flames and then I turn on the slow heat while turning the pizza every 5 to 10 seconds and they turn out great!!

I have had Big Horn’s pellet fueled pizza oven for the past 2 years and have baked Neapolitan style pizza in it most weekends, 6 pizzas each time. So I have a good amount of experience with this type of small outdoor oven. I highly recommend the pellet version. Skip this gas version.I ordered this new gas version based on my previous good experience with the brand and the low cost. I wanted to see if the gas would be easier than using pellets since the pellet version needs to be filled every 10 minutes or so.A good Neapolitan style pizza uses a high hydration dough that quickly rises in the oven. I only say this to point out the problem with this design. The cooking chamber is too short in my opinion and the flame is too high even on the lowest setting.After putting my pizza in the oven, the crust would literally burst into flames within 15 seconds. There was no room for the crust to rise. 15 seconds is no exaggeration. I typically rotate my pizzas every 20 seconds. They would catch fire every time. It was actually funny at first to pull out a pizza that was completely engulfed in flames. No amount of practice or tweaking could fix this oven, it’s just a bad design unless you are making a different style of pizza with dough that doesn’t rise much.Again, if you are looking for a pizza oven and don’t want to pay Ooni prices, take a look at the pellet version from this company. It works and with practice can make amazing pizzas. It’s worth the added effort of regularly filling it with pellets.

Takes time to heat up, but cooks quickly.Easy to use, but watch while cooking.It is really Fun for a patio party!

After hours of research this oven is by far the best for type of over. The burner is unique and cooks a perfect crust/pie. Don’t let the plain look fool you!

Why did you pick this product vs others?:Works just like the well known Ooni brand, but at quarter the price.

I bought this oven because I prefer small pizzas – about 9 inches in diameter. I also bought it because it was the least expensive in its class.I made pizzas four times to test it, and each time I burned the edges. I tried different temperatures, I tried putting the pizza only half-way into the oven while cooking, but I almost always ended up incinerating the edges of the pizzas.Then I had an idea! I tried putting the pizza into a shallow pan, and then I put the whole pan into the oven. That made the oven acceptable, and I can now make a nice pizza without the charred edges.Do I recommend this to others? I'm not sure. I think a larger oven would work better (I tried an Ooni, and it works much better without burning). Consider carefully what you need before buying this oven.The quality is nice, construction is excellent. Overall, it's a nice product. I think it is just a bit too small to be effective.

The complaints on this oven are typically because people don’t understand the cooking process for a Neapolitan pizza! Their brain is tuned to the idea of set the oven to 425F and bake for 10-13 minutes. In this oven, you must master making and launching pizza dough or buy pre made pizza crust. You then only lightly cover the pizza (Neapolitan style) with sauce, cheese and a few toppings. Heat the stone to 700F - 800F - verified with an IR thermometer. Then either set the oven to low or off and launch the pizza immediately. This will allow the crust to leopard perfectly and the top to cook without burning the pizza. You’ll need a turning pizza peel and will need to rotate the pizza every 15 seconds (especially if the flame is still on) just like they do in a pizzeria. You need to pay close attention and learn. Your pizza will cook in 60 to 120 seconds. Cheers.