BIG HORN OUTDOORS Gas Pizza Oven, Portable Propane Pizza Oven with 13 inch Pizza Stone, Stainless Steel Pizza Maker for Outdoor Cooking

I worked in a pizza place (Aldolino’s in Azusa, CA) in the 1990’s. My boss was the guy that tossed the pizzas on the “I Love Lucy” show years earlier. They made the best pizza I have ever had! The dough was made with fresh yeast only and proofed for 24 hours, using 00 flour, I believe this is the key to a great crust, along with high heat. In California, our great state does not allow the selling of fresh yeast any more, so you will have to buy it on the internet, which can be pricey. I found it online and spent $34 for 2 lbs, divided it into 2 gram baggies and got 40 baggies, which I froze. Each baggy will make 2) 12” pizzas, or 4) individual pizzas. Doing the math… 80 pizzas cost .43 cents each or 160 individual pizzas @ .22 cents each. Even after the flour cost, propane and the toppings, it is way less than buying from a pizza joint and better!I have used this oven 3 times and tonight will be the forth, and yes…I have had under cooked dough and burnt dough, but I am willing to take the time to perfect it because I can tell it will be worth it. Tonight I will be heating the top side flame for ten minutes prior to heating the bottom oven, to prevent cracking the stone, this method has worked so far, then I will turn on the bottom oven and continue heating for another twenty minutes. After the full half hour is completed, l’ll turn off the bottom flame for 3 minutes, prior to putting the pizza in, I think this will be the key to not burning the bottom of the crust. Before I put in the second pizza in, I’ll turn the bottom flame on for a few minutes and turn it back off, prior to putting the next pizza in. Will update, after tonight’s experiment ;)The first picture here is of the pizza with the burnt bottom, it still tasted good, just ate around the burnt parts. I should mention that the temperature was close to 900 degrees, so the people that say they could only get it to 300 degrees, most likely tried the oven after the complaint window took place and are trying to get a response from the seller, by writing a bad review, because they don’t want to take the time to learn how to use it. Making pizza is an art, so to speak and this is not an easy bake oven! If you truly can’t get the degrees above 300 degrees, you should reach out to the seller in the correct time frame, it may be faulty, which does happen with appliances! You can’t return it, but it doesn’t mean you won’t be able to get a refund.Bad reviews should not be written just because you are ignorant, or because you used to have a high end wood burning pizza oven at your old house and this one doesn’t look as cool to your friends, being that one costs thousands of dollars and other only $200., in my case “Black Friday deal at $167.00”.

I have had this oven for a few weeks now and it’s awesome. I had to learn a LOT using it such as NOT using flour on the peel and buying a wooden peel. Keep the temperature down until you get the hang of it. My family and me have been eating pizza a couple nights a week. I hit the gym hard now. I got tired of nasty pizza shop pizza who isn’t consistent ever. The pizzas looks and tastes better than theirs. Just have fun and eat well. This oven is easy to use and great to have on your deck. I make my own dough and sauce now, delicious. If you’re looking for a great oven that’s NOT expensive, buy a Big Horn!!

Overall great oven especially for the price.Best thing about it is the flame is on the side allowing you to view the point of cook. All other pizza ovens are in the back where you can’t see. Also You can put a chunk of wood on the right side and the flame will touch the block and provide smoke flavor although this isn’t intended by the manufacturer so that’s at your own risk.That being said make sure you light the bottom burner after a few minutes of the top burner being on or you will crack your stone. There is a learning curve to when t shut the bottom off and on so you don’t burn the bottom. I usually shut the burner in before cook. Then I turn it off while cooking then turn it on in between loading another pie.Also after a summer of regular weekly issue it only comes up to 700 degrees which still produces a great NY style pizza that gets done between 5-7 minutes. It’s first couple months it did get to 850-900. But it’s still better than an indoor gas/electric oven. Plus it’s awesome making pies outside in the summer.It cleans easy and is well built. Other reviews of the stones breaking is easily avoidable if you pre warm before turning on the bottom burner as I mentioned. No heat comes from the bottom of the unit so you can literally put it on anything. Enjoy!

High quality outdoor oven. Easy to use. Good price.

I'm pleasantly surprised by the quality of the construction and performance of this oven. This sucker gets hot! I didn't believe it, but yes, you can cook a pizza in 3-4 minutes. It takes some work though. You need to keep a constant watch and adjust things as necessary. The temp of the stone will continue to rise as you cook, and it's difficult to dial the bottom flame low enough to avoid going out, so you have to sometimes finish the cooking with the pizza on the peel(i.e. not directly on the stone) to avoid burning the crust. As with any small pizza oven, you need to constantly turn the pizza to get an even cook. Overall if you are committed to learning a few tricks this oven can make great pizza.I noticed the door sticking after the oven is hot like others have mentioned but so far it doesn't seem to have caused issues. Tilting the door before trying to pull it out seems to help. Also the stone cracked during the first use but the crack was tiny and hasn't grown. The seller already shipped me a new stone however.You can also cook other items in the oven. I cooked a few polish sausages and I'm looking forward to searing a steak under the intense heat.

Works amazing not just for pizza, biscuits I even cook chicken nuggets in it