VEVOR Outdoor Pizza Oven 12",Wood Fired Oven with Feeding Port,Wood Pellet Burning Pizza Maker Ovens 932℉Max Temperature Stainless Steel Portable Pizza Ovens with Accessories for Outdoor Cooking.

Have been wanting a pizza oven to perfect the style of pizza we love but can’t find within reasonable drive. We have dozens of pizza places in the area and all are just not good. When I found this oven for a fraction more f the cost of the other brands I thought why not? It took a few tries to figure it out, but now each member of my family is a pizza expert. A dough hydration of 60%- ish works perfectly for us when using bread flour. It’s not too slack and flimsy as higher hydration dough. Loads of flour on the board while adding sauce and toppings helps keep it from sticking on the peel to slide in. Go easy on the wet ingredients as it can become wet and sticky, not sliding in well. We heat the oven on high for 15 minutes or so, then turn it down to low just before putting the pizza in. This way the stone is scorching hot, but the flames don’t blacken and overcook the top. Leaving the dial too high scorches the toppings. We time it to 20 seconds per “turn”. The side lever only turns the stone inside 270 degrees around so we start as far foreword as possible, count to 20, move it to the middle, count to 20, then pull it all the way toward the oven door for the last 20 seconds. This results in a near perfect Neapolitan style pie for us. Between pizzas we crank it back to high to keep that stone scorching hot. The only thing so far that has broken is the door handle. The plastic at the metal junction broke clean off on our third use. I’ll fabricate something better, and more decorative one of these days. For now a pair of locking pliers gets the job done.

I really liked how convenient the size is to store it, also the bag it comes with so you can take it anywhere is spectacular, I recommend it 100%

Arrived on time, eas to put together.

The good, Double walled stainless steel Solid construction Prompt processing/shipping Nice wood fired flavor The bad, Thermometer is NOT waterproof Small pellet box that gets choked with ash after the 3rd pizza. Restricted air flow reducing temp. Takes a long initial burn to properly preheat the stone. Must top off pellet box after each pizza. Drip tray was bent in transit due to how contents are packed. All in all it's a decent unit and I don't regret the purchase. If you're shopping for a pizza oven to feed a large family or gathering, you'll be eating in shifts. It's labor intensive compared to putting a frozen pizza in a conventional oven, but when prepped and cooked correctly, it's worth the effort.

I was looking to upgrade to an Ooni but really balked at the price tag. I purchased a meat slicer from Vevor and it's awesome so I decided to give this oven a try. I'm so happy I didn't drop all that cash on the Ooni. This thing gets super hot and there'sno need to turn the pizza with a peel. I've had it almost a year now and I still love it.

Using pellets or charcoal doesn’t get it hot enough. Gotta use oak wood chunks or the small firewood that they sell for pizza ovens .Very good for the price. Got it on sale for half off. Delivery took a bit it came from Canada.

Great oven, high quality, delivered quickly, easy to assemble, easy to use, and turns out fantastic pizza.

Great product assembly very easy. Works great! Pizzas cook in literally minutes! The wood burning feature adds a great flavor.

Great value, but two issues 1) the crank for the rotating pizza stone will not start in an intermediate position. It always falls down so the stone is always in the same position. I have two enhancements i’d be willing to discuss with the Product Manager 2) it would be helpful to provide some general pizza baking “best practices”. I was ready to send it back, but then one of my last attempts, i learned that you heat the stone on “high “ but turn the gas to “minimum” when baking the pizza. It’s still a 2 minute ook even at minimum heat

Seriously, just get it. I've been using it for a few months now with great results. It's a bit to get it started, but does great once it starts. Raise the stone about an ince to get it closer to the flame, let it heat up first, them in goes the pizza!