BIG HORN Gas Pizza Oven, Portable Propane Pizza Oven with 15 inch Pizza Stone, Stainless Steel Pizza Maker for Outdoor Cooking

I love pizza. Like...I really love pizza. I've been making pizzas in my typical kitchen oven for a few years and they are pretty good, but this pizza oven is an absolute game changer. I had been looking at this for quite a while but finally pulled the trigger on one when I had tried some that my cousin made out of his - using this exact oven. A couple of things to take note of: The first time I used this oven, I did so on a plastic 8 foot table, as you can see in the pictures. The company claims that it can "be used on any surface". I knew the plastic table was a tad risky, but it worked. I will say this though, after the oven had been running around 20 minutes or so I began to faintly smell hot plastic. I felt under the table and it was indeed warm but no wear near "dangerous". At that point I put some aluminum foil under the oven to create a sort of heat shield. Since this first cook I have since moved the oven and use it on a metal table instead. Practice. Makes. Perfect. No seriously. I thought this was going to be as easy as firing it up, get it hot, toss a pizza in, rotate it a bit and enjoy! It's not. That's not to say it's extremely difficult but have some grace and go easy on yourself. My first cook resulted in my wife's pizza crust being similar to charcoal. Pizza's stuck to the peel. Some had an interesting...flavor. However by the end of even that first cook (4 pizzas) I was getting the hang of it and discovered some tips along the way. See below. Tips and tricks: There is 2 dials on this pizza oven. The left dial is for the side flame (top side cooking) and the right dial is the pizza stone flame (lower side/crust cooking) Originally I knew that the side flame could be adjusted but didn't know the flame below the pizza stone could be adjusted. So on the first cook, it was WAY too hot on the stone, resulting in major crust burns. So for me, I turn the right dial down so that the flame is VERY low. This will still get the stone to 600+ degrees F. The left dial I like to turn up to medium-high or high. Pizza paddle: FLOUR THE PIZZA PEEL! (or use corn meal or semolina flour. The point is, make sure you get plenty on the pizza peel. You want the pizza to slide of gracefully without needing to jolt it back and forth over and over again, otherwise you are going to lose toppings/cheese inside the oven. Gone, to the oven gods. Clean up: Cleaning the pizza stone is insanely easy. Don't take it out. Don't wash it. Don't do any of that hard work. Instead, crank the heat up on the oven to to max and put the door on the front. Let it go for 20-30 minutes. That's it. Everything will be burned off the pizza stone and by the end of the burn off it'll look just about brand new, no joke. Short version: Amazing pizza oven. Have some patience as you perfect your pizza craft. Buy this oven, it's well made and amazing.

I have owned this oven for a few years now and love it! It heats up to 750 degrees no problem and can bake a pizza in about 2 to 3 minutes. I use an aluminum pizza screen to keep the bottom of the crust from overcooking and it still bakes all the way through perfectly. Keep turning a quarter turn every 10 to 20 seconds or so to cook evenly. Pizza night is weekly and event at our house since I got this oven!

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!!

high quality build for the price. The only issue is the stone is thin and has an element under to get it hot. But it only runs across the center of the stone so the middle of the pizza can char before the edges get crispy if the stone is too hot. I've been keeping the flame lower so the stone heats more evenly. Also it takes some time to learn how to cook the pizza evenly. It makes great Neapolitan style pizza. It fits a 12 - 13 in pizza. 300 gram dough works best.

Husband and son loved it! The pizza turned out great the first try. The key is to make sure the pizza stone is fully hot before cooking the pizza. Highly recommend!!

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”.