25 Inch Outdoor Gas Pizza Oven, Portable Propane Pizza Oven with Large Baking Stone - Make 2 Pizzas At Once - Multifunctional Stainless Steel Grilling Stove to Cook Steak Meat Seafood

I have bought and used a variety of pizza ovens the past 5 years. This one gets hot, really hot, it will burn your pizza up fast, poof. There is a learning curve, and once you understand the oven its a great pizza oven. Here are a few tips, heat the oven up to 800 or 900, turn it off, place pizza on pizza screen, turn the pizza every 20 seconds or so, once bottom of pizza starts to release from screen, remove pizza from screen and place pizza direct on stone. Keep turning, the oven is hot enough to continue to cook, the bottom will brown nicely and the toppings will cook and not burn.

⭐️⭐️⭐️⭐️ (4/5 Stars)I’ve been using this propane pizza oven for a while now, and I can confidently say it’s been a great investment. If you're looking for a high-quality oven that delivers fast and delicious pizzas, this one is definitely worth considering.Performance & Cooking SpeedThe oven cooks pizzas incredibly fast! I’ve been able to get a crispy, perfectly cooked pizza in just a few minutes, which is impressive for a propane model. The heat distribution seems to be quite even, and the pizza stone is of excellent quality—it gets nice and hot, helping to create that perfect pizza crust.Size & ValueOne of the best things about this oven is that it’s larger than many of the top-tier brands. You can easily fit larger pizzas in it without feeling cramped for space. What’s even more impressive is the price—it’s about a third of what you’d pay for similar models from bigger brands, making it an exceptional value for the quality.Quality & DurabilityWhile the performance has been great, there are a couple of minor issues worth mentioning. After using it for a year, I noticed that the film on the knobs controlling the flames is starting to peel off. It doesn’t affect functionality, but it does take away from the overall aesthetic of the oven. Additionally, there is some rust forming on the edges of the unit. This is to be expected since I use it outside, so I don’t mind too much, but it’s something to keep in mind if you're planning to use it in an exposed outdoor environment.Final Thoughts & RecommendationDespite a couple of minor cosmetic issues, this propane pizza oven is a fantastic option for anyone who loves homemade pizza. It cooks quickly, is larger than most options in its price range, and provides excellent value for the cost. I would highly recommend it to anyone looking for an affordable and efficient outdoor pizza oven. Go pick yourself up one of these—you won’t be disappointed!

Knobs are very flimsy and fall of their spindles easily. Left burner does not ignite reliably. Temperature in the oven is very erratic. Even after it was fully lit and left to heat up for 20 minutes one side ranged between 285 degrees and over 600 depending on where I pointed the infrared thermometer. The left side that was hard to ignite got to about 285 tops even after I confirmed it was lit. The stone does not get as hot as the oven so don't plan on fully crisped crusts before your cheese burns.. In short a very expensive mistake on my part.

This is a Great Pizza Oven. Half the price of the Ooni Koda and has dual L shaped burners. I have converted mine to Natural Gas (instructions below) and it works perfectly. Be careful when installing the pizza stone into the oven, it can crack easily.This oven gets HOT. After an hour my stone temperature was 840 degrees and the oven temp was 980 degrees, perfect for Neapolitan pizza making. One thing to note is when the pizza is in the oven you should turn the burner to the lowest setting. When there’s no pizza in the oven the burner should be turned all the way up. Pizza out, burner up. Pizza in, burner down. You should be turning your pies about every 10 seconds to keep from burning.You can cook two 10" pies (it's a little tight) or one 12" or 14" or 16" pie at a time. If you have never made and stretched pizza dough before there is a learning curve. pizzamaking.com is a great forum/resource. Store bought dough will not produce good results (will burn and will not stretch thin enough) I suggest using Caputo 00 pizzeria flour or Supremo Italiano 00 pizza flour to make your Neapolitan dough and no oil.The unit does not come with a cover or any accessories. I use this generator cover from Amazonhttps://www.amazon.com/dp/B0B5PMTL7M?psc=1&ref=ppx_yo2ov_dt_b_product_details.You will also need some pizza peels for the size pies you plan on making.You can make your pizza on wooden peels like thesehttps://www.amazon.com/dp/B07WFPCW8B?psc=1&ref=ppx_yo2ov_dt_b_product_detailsand use a aluminium peel to turn the pizza while in the oven.https://www.amazon.com/Pizza-Peel-Set-Accessories-12x14-inch/dp/B097S7TN8N/ref=sr_1_38?crid=2M69DGVPY5XQ1&keywords=aluminum+pizza+peel&qid=1673108738&s=home-garden&sprefix=aluminum+pizza+peel%2Cgarden%2C91&sr=1-38You will also need a lazer thermometer to check the stone/oven temp. Some thing like thishttps://www.amazon.com/Infrared-Thermometer-Temperature-Adjustable-Emissivity/dp/B09SPYKBVX/ref=sr_1_21?crid=3QQYAKJ0IWZR0&keywords=laser+thermometer&qid=1673109004&s=home-garden&sprefix=lazer+th%2Cgarden%2C75&sr=1-21I have converted mine to natural gas by enlarging the orifice. Simply remove the bottom cover ( smaller allen wrench than the one provided to install the legs) and you will see the ends of the burner tubes. The orifice is visible through the screens at the ends of the burner tubes. Unscrew the gas line to the burner (9/16' wrench) and then unscrew the the orifice (3/4" wrench). Enlarge the orifice with a #53 wire gauge/numbered drill bit (Harbor Freight has a nice set of wire gauge/numbered drill bits for $20 #61690) ( these bits are tiny, you will need to wrap some tape around the bit to be able to tighten your drill chuck). Make sure you do the both the left and right burner tubes. Reassemble. The propane regulator is no longer needed. Remove the propane hose and regulator and replace with a 3/8" flare female gas line (https://www.amazon.com/dp/B01HI4IZHU?psc=1&ref=ppx_yo2ov_dt_b_product_detailsYou also need this fitting if you have a quick disconnect fitting.https://www.amazon.com/Roastove-Natural-Fittings-Disconnect-Connector/dp/B08XLZSBJV/ref=sr_1_10?crid=3F3P90HRP89UM&keywords=male+3%2F8+inch+natural+gas+quick+connect+fittings&qid=1673106231&s=lawn-garden&sprefix=male+3%2F8+inch+natural+gas+quick+connect+fittings%2Clawngarden%2C60&sr=1-10If a longer gas line is needed use something like thishttps://www.amazon.com/GGC-Natural-Disconnect-Assembly-Appliance/dp/B07SBDDM9D/ref=sr_1_11?crid=3F3P90HRP89UM&keywords=male+3%2F8+inch+natural+gas+quick+connect+fittings&qid=1673106661&s=lawn-garden&sprefix=male+3%2F8+inch+natural+gas+quick+connect+fittings%2Clawngarden%2C60&sr=1-11Disclaimer: Do this at your own risk.

Had a problem where the pizza stone broke in half after 2 months of service. The seller shipped us a whole new oven because they were not able to ship just the pizza stone! Amazing service.Oven works well and is nice and big, much better than the small Ooni oven. Can get a bit too hot so you need to get some experience how to set the burners to avoid burning the pizza, but experience comes fast...

Clearance between stone and oven ceiling isn't enough. This causes the flames to be too close to the pizza setting it on fire (even at low temperstures.