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

This is not suitable for Indian gas cylinders, it won't work in india as we don't have propane gas cylinder

I DONT KNOW HOW TO START THIS GAS OVEN WHEN I CONNECT WITH CYLINDER AFTER 5 MINT I TURN THE CONTROLLER 3. TO 4 TIME AFTER THIS THERE IS A BLAST FOR 2 TO 3 SECOND ALL FIRE CAUGHT MY HAND. DON'T KNOW WHY THE WORST PRODUCT

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.

You need to watch this as it gets hot and can burn the food your cooking, We have two Big Horn pizza ovens and we do like them a lot, You just need to watch and turn the food frequently through out the cooking process

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

cool gadget for camping, but it takes some learning and finesse to use. I have worked as a pizza maker for a few different restaurants and still had some trial and error to work through. Oven is hottest at the flame (back), and the pie has to be rotated frequently to cook evenly. Also, if the setting is too hot, it will only cook the outside edge, and the middle of the pie will be uncooked.

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.