Customer Reviews for VEVOR Portable Pizza Oven, 12" Pellet Pizza Oven, Stainless Steel Pizza Oven Outdoor, Wood Burning Pizza Oven w/Foldable Feet Portable Wood Oven w/Complete Accessories & Pizza Bag for Outdoor Cooking

Everything from the packaging to design and materials has a premium feel. It was very easy to set up and the first batch of pizzas following the included recipe card turned out great.

great pizza oven! really love all of the accessories as they really complete the oven!

I had been wanting a pizza oven for my patio for a long time, but I didn't have the time to build one, and I couldn't bring myself to pay the prices for the big brand name "out-of-the-box" solutions. At one point I got a simple wood-fired model (of a completely different design) but it didn't go well. I resolved to hold out for a propane pizza oven, and when this model became available I jumped on it.It sat in my kitchen for a few days because I wasn't looking forward to assembling it - to my surprise, it was completely assembled right out of the box, I just had to unfold the legs. I also expected it to use the little green propane tanks, but no, it has the connector for a full-sized tank, which I actually prefer. They included a cover that appears to have backpack straps on it? I assume they're joking, you'd have to be The Incredible Hulk to carry this oven + a full size propane tank for any distance longer than from your car to nearby picnic table - it's HEAVY. I gave the cover a couple heavy coats of silicone camp sealant so I could use it as an outdoor cover. I'll put the oven in the shed when I know I'm not going to use it for an extended period.I set the oven up on my grill's side table until I had an evening to try it out. A few days later, my wife sent me a message that some of her friends were coming over for game night, and they wanted me to make pizza. OK, no pressure or anything. I attached my propane tank and fired up the oven - it took me a minute to get it lit until I figured out that it's similar to a lot of propane heaters, after it catches you have to hold in the ignitor/knob for ~30 seconds or so until it gets going. I left the oven to preheat while I cleaned up the rest of the patio.I checked the temperature with my infrared thermometer after it preheated for 30 minutes, and it was 900+ degrees! I backed it off a little until it was in the 650 degree range. My wife prepped all the pizzas - since we were working on short notice, we used the premad

Easy to assemble, decent instructions. Works well, love it!

If you're like me, you might have seen a few of those $2500+ "imported" pizza ovens and thought "I could make this with $50 worth of metal". The makers of this pizza oven got the hint and got down to the brass tacks of what an outdoor pizza oven should be: a little fireproof box lets you add, ignite, and remove your wood chips, and then traps as much heat as possible.Of course this means giving up some of the nice amenities of fancier ovens... automatic wood chip feeders, sliding trays, fancy hinges... but this little beast gives you high heat and a good amount of cooking surface for your pizzas.Note that the portability of this oven (it's very easy to pick up and move around!) means smaller pies -- 12" or so -- but one of the best tips I can give to aspiring pizza chefs is *START SMALL*... it's much, much easier to work with smaller pizzas on a pizza stone, plus it's more fun to make more + smaller pizzas where you can get creative with your toppings.

Before getting to the product, just a quick note that no oven will make a great pizza for you. It can only create an environment where you can make a great pizza. This oven is a perfectly good environment. The gas version, which is what I got, is dead simple to start up, heat up and cook in. Some may like fiddling with wood and pellets, but I don’t.The oven is built very solidly and is very simple to setup. It comes with a bag and some accessories as well.I had no problems lighting it up. It would be very helpful if you had a temperature gun. It takes right around 15 - 20 minutes to get the interior to around 850 deg. Once there, you’re ready to cook. It’ll only take a few minutes to make the perfect pizza. Look for a slight bit of charring on top and some nice pebbled char on the bottom of the crust. Heaven.If you’re looking for dough recipes, just search Neapolitan pizza dough for the measurements. Just make sure you get some 00 flour for a perfectly chewy dough.Great oven and a good value to replicate Neapolitan style pizza (and calzones).

The directions weren't great, but between looking at the pictures and looking at the parts, we were able to figure it out pretty easily. I will say that one of the hardest parts of putting it together is figuring out which screws to use in which area. That was a bit of a guess and check process.I wish that it had come with instructions (or at least some guidance) on how to cook the pizzas. What temperature do I want it at? How long should I cook it? While they didn't turn out horrible, there is definitely a bit of a learning curve. You will want to turn them halfway through the process. My first attempt ended up a little burnt on the one side and doughy in the middle. The second one I turned halfway through, and it looked great on the top, but the bottom was still a little bit doughy.It looks like other people's pizza ovens came with an oven paddle to get the pizza out of the oven. That would have been so helpful. Mine did not come with one. Since it wasn't listed, I assumed until I read other reviews that it wasn't supposed to come with one. Once I get the hang of using this and once I get an oven paddle of my own, I think that I will enjoy using this pizza oven.

Hard to keep clean inside and doesn't reach temps it claims .

We have owned an Ooni for a couple years and have done many pizza parties with it. We decided to get a second pizza oven to speed up production. This oven is a lot more affordable then the ooni so we were not sure how it would compare. It performed incredibly well! It maintained temperature and I did not have to wait as long for it to heat back up between pizzas as I did with my Ooni. Instructions where really lacking, so for someone that is new to these type of ovens, it might be really difficult to start. Make sure your pizza is not sticking to the peel before launch. If you are just learning, I recommend giving just your dough a head start on a pizza screen (keep rotating it for maybe 15 seconds) for it to set, then you can take it out, flip it, add your toppings and put it back in without the screen. Once your pizza is in, keep rotating it, it cooks very fast and will burn if you leave it on one side for too long. If you are not pre cooking the crust, make sure you do not overload your pizza with sauce and toppings. Soggy dough will not launch well and you will end up with a huge mess! I look forward to trying out some other things like chicken wings. The extra accessories where lightweight but nice to have and did the job.

We are pizza lovers and this is our 3rd pizza oven. It has a much better taste compared to our gas oven, but it is more challenging to get the temperature stable when you put the pizza in the oven. We have either cooked it hot n fast for 60 seconds and come out with some burnt crust or low and slow and had some undercooked spots. We've used this with pellets since we have a lot of them and it eats them up! I swear we use 1/4 of a bag for one pizza!