Customer Reviews for 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.

My husband was considering building a brick oven for for pizzas. I decided to get him this to see if we would even use it. We are in love! This little guy is soo much fun! Comes basically put together. Watched a couple utube videos and fired her up. We made 5 small pizzas day 1 of having it.

The first time using the oven was a learning curve. I’d recommend getting used to it before you have your backyard pizza party.

Don't be scared by some of the reviews that say it's tricky to learn how to use. My first and second pizzas came out just fine and by the third, I was a pizza master. The trick is, when you see flames shooting out of the smokestack, it's ready for the pizza.

Really happy with this oven after a steep but quick learning curve (mostly timing and dough related issues) Well worth the price, it is well made and I think it will last quite a while.

Very portable, does not take up much room. Cooks hotter in back so have to keep moving pizza. Best for one large pizza, not small individual ones. Easy to transport with carrying case. Worth the price. Would recommend this company and product.

Works great just need to learn how to adjust the flame while cooking. Best thing to do is heat the oven to 800 or higher. The "wire thing" is for matches and the propane version has a "very low" setting. The very low setting is clockwise just through the start location.

Excellent first pizza oven!!! Just like a ooni 12

Was looking at Oonis but couldn't justify the cost because I wasn't sure if I would use it enough. So I took a chance and bought this 12" Vevor. Absolutely love it. I ended up making pizza 5 days the first week I got it. It works just like an ooni but at a much cheaper price. Gas is nice and easy to use. It took some experimenting to figure out how to get it lit and keep it lit but I ended up reading an ooni manual to find the solution. Push in the gas knob and slowly turn it to the ignition position over about 3 seconds. When it lights, let go of the button then push it back in, let go, push in... Repeat until you get a constant flame. Then turn it down to about half way. I regularly measure 750F floor temp and >900 on the ceiling. One downside is there isn't much ceiling clearance so balancing temperatures to get the perfect crust without excessive charring takes some practice. I've learned my best results come from running it full blast then dropping to the lowest flame right before shooting in my pie. It comes with everything shown in the picture: stone (floor), steel peel, rocker cutter, roller cutter, gas attachment, tongs, and carrying case. I'd recommend picking up a wood peel for shooting and then using the steel peel this comes with for removing/turning. Overall, for the price you can't go wrong with this if you're looking to dabble in neopolitan pizza territory.

it works well but could use a door to reduce uneven cooking