Commercial Chef Outdoor Gas Pizza Oven – Portable Propane Pizza Maker with Door, Peel, Stone, Cutter, and Cover - L-Shaped Burner, Foldable Legs, Updated Design

I made my first two pizzas yesterday. There were absolutely no problems getting the oven lit. It caught fire the first time. My garlic shrimp pizza was cooked perfectly, the shrimp went on raw.The oven seems pretty well-built. Although the temperature inside was well over 750 degrees, the outside casing never got above 175.I’m so happy with this oven! Guess what’s for dinner tonight?!!!2/8/2023. UPDATEPizza for dinner almost every night because it’s so fast, easy, and most of all DELICIOUS. So far I’ve only used store-bought dough from Wally world. I used the same dough when I made pizza on my stone in my range/oven. My pizza is so good, I don’t want restaurant pizza!!!3/31/2023 UPDATEI’ve been experimenting with adjusting the flame for cooking the perfect pie. Sometimes when I left the flame on high the edges would char before the cheese had melted. The char never stopped anyone from eating it. It was still delicious! Anyway, I started putting the flame on low once the pizza went into the oven. But, that didn’t fix it completely. So, I figured that after 40 minutes preheating the stone would be hot enough to cook on without the flame. It totally was. The edges even developed some char! The cheese was completely melted. And the crust was amazing. The last two pics show right out of the oven. And, side view of a slice. Check out the scrummy view of the scorched bottom and the wonderful air bubbles!

Pros:• Heats up in about 45 minutes so stone is around 750°F• Good construction: sturdy.• Flame guards on back and sides moderate flame contact with pizza.• Seller was responsive after purchase on general points.Cons:• You have to hold the gas knob in for about 4 minutes until it will stay lit. Once lit, it's good.UPDATE 27 Aug22: Seems related to temperature, Afternoons fires right up and stays lit, evenings youneed to hold the gas knob in for a frew minutes until it will stay lit.UPDATE 27 Sept22: I'm finding it necessary each time to hold the gas knob in for about 3-4 minutes before the oven will stay lit. Not a major pain, and maybe mine is an exception, but you should be aware of this.• Peel is hinged and folds right when you try to slip it under pizza. Careful! Can be frustrating.UPDATE 27 Aug22: After numerous disappointments with the hinged peel, I ordered a replacement whichworks very well, indeed: https://smile.amazon.com/dp/B08R3JH4D9?psc=1&ref=ppx_yo2ov_dt_b_product_details• Pizza wheel works, but is cheap-feeling.It does work, though.UPDATE 27 Aug22: Handle is plastic material, but it is smooth and the wheel works well, so maybe I washasty with my initial assessment. One could modify the handle for a bit classier grip, but works well.• Cover is serviceable, but I can't imagine toting all the stuff you need somewhere to cook.Thinking maybe to alter peel so it does not fold. The idea is that it will fold nicely into the oven for moving or storage, but, frankly I can't really imagine taking the oven to a friend's or an event because you'd also have to schlepp the dough balls, ingredients, and so on, so... a pretty big deal. If you are up for this, I think the cover, with it's shoulder straps would work for you. It's light, but strong nylon. Going to melt if exposed to heat, of course.This is quite serviceable and does make good pizza if you take some time to study up on pre-fermenting, flours, techniques, etc. Lots of good stuff on YouTube. I like Vito Locapelli's videos.Cheers, -- Netizen

This oven is easy to assemble, start, gets hot, and quickly cooks a pizza! The price was right as I didn’t want to pay too much for a new hobby, home cooked pizza! The kitchen oven just wasn’t getting it done. Note that a certain amount of practice and technique is required. My pictures are from the 3rd try. The pizza requires turning for even cooking. Hence I bought a turning pizza peel as the foldable peel that comes with the oven is essentially useless. The pizza stone is adequate and I also bought an IR thermometer to take the stone temp to ensure proper temp. The cover takes a bit of work to get on, but I’m not planning to take the unit anywhere. Clean the stone after it cools each time and get it ready for the next time.

I was totally satisfied with this purchase !This oven was 100% what we wanted !Every pizza we make is Delicious !I recommend this pizza oven !

I've used the 16 inch competitor with L shaped burner. This one is best. Better temp control. I've made pizzas professionally. This is what I use at home. I've yet to make a Detroit style in this one, but for thin crust and Napoli style, this is perfect. I use 00 aged dough, cornmeal for launching on a large, thin metal square peel and then for the constant turning required, I turn the heat to low and use a round, small long handed peel. I have had the oven go out after starting, holding in & thinking it would stay on. After about 4 mins it suddenly goes off. But it always reignites and stays on the 2nd time. Not a bummer issue for me. I just need to monitor it a bit longer. Highly recommend temp laser gun and turning oven to 750° after preheating to 900° Edit: oven will not stay lit now...I've contacted the company. I've used it about 6 times. The inability to stay lit has worsened.

Awful. Pizza catches fire, cooks unevenly. Hard to use. Huge waste of money

The stone split in half after first grill - no worries, I bought a better one from another Amazon seller. Otherwise, the grill has worked fine.Except, it stopped working exactly a year later (year + 6 days). When trying to ignite, it turns on and then after 5 seconds there's a click and the gas turns off. Probably a faulty ignition?

Bought this as a gift for my dad and he loved it. It works great and cooks pizzas perfectly. He has had it for almost 2 years now and it still works as well as when we first bought it.