Multi-Fuel Outdoor Pizza Oven 12 inch Wood Fired & Gas Pizza Oven for Outside, Portable Propane Pizza Stove for Charcoal Pellet Grill on Backyard Camping - Silver

I had a bunch of photos showing all the ins and outs of the oven and planned on posting them. Then we used the pizza oven tonight and I figure one picture will speak a thousand words...We were able to get a decent pizza on the first try, the second one was better, and then after we became more familiar with heating and cooling of the oven, number three was the charm.Here is the skinny! It took my husband exactly 40 minutes to set up the oven from cutting the tape on the box to filling the tinder box. He said the directions were clear and fairly easy to follow. There were not a lot of pieces.We did a lot of research about what kind of pellets to use (we ditched the propane part of the oven in favor of the pellets) and he read up on different pizza oven techniques.Today was the test run, and MAMA MIA did this pizza oven rock!I grew up in CT between Boston and NY right near New Haven - talk about pizza heaven!Then we moved to South TX...I LOVE living here but pizza ain't their strong suit.I love this little pizza oven. It worked perfectly, and I love that I can use my own ingredients - my home-made sauce (we call it gravy), good mozzarella, hand grated pecorino romano...you get the picture.Two little things that were not deal breakers but could have been done better: The smoke flap isn't adjustable so instead of being able to move the flap to control the wind blowing into the oven, we have to rotate the table it is on (it is VERY windy here in South TX). And second, the tinder box could be shaped better to keep the pellets burning. It is a bit too boxy and tall but we made it work (did ya see that pizza??)They say to bake the pizza 30 seconds, turn it 1/3 turn, 30 seconds, turn 1/3 turn, 30 seconds, turn it 1/3 turn, and finally 30 seconds and remove.We baked ours longer because we like a crispy crust and well baked cheese. For us it was more like 3 1/2 to 4 minutes. It's all about personal preference.Do the research, get the right dough (my local HEB has frozen bread dough that worked great or hit up your favorite pizza joint and see if they will sell you some) and be willing to experiment with heat and fuel sources. You will be as happy (and full) as we are!

I come from a charcoal Kamado grill, in which I bake pizzas. So, I know and love the wood-fired taste, but the Kamado has most heat coming from the bottom, or if deflected by plates, it is still difficult to get some chars on the top that one gets in wood-fired brick oven pizzerias.So, I was excited to try this oven - not using the propane gas option at this time, but the wood-chip fire box.The instructions are excellent, and the built of the oven is, too. The installation is a breeze with a few screws to be tightened.Having an understanding of high preheating, I did this part right.But I also realized that any breeze will have a great impact on the heat distribution. It can enhance the suction of the flames and hot air so much that the stone doesn't get warm enough in the front third. At the same time, the very back near the wood chip box is constantly exposed to flames and the pizza will burn very quickly. Rotation of the pizza is therefore absolutely necessary, but one needs one or two larger sized griddle spatulas for this. The low height of the oven chamber doesn't make it easy, and impossible if the grill was placed on the ground.In any case, when the fire box is fully filled with hardwood pellet (only use those for cooking, not for heating - the instructions warn that the latter contain harmful chemicals), and one ignites at the front as instructed, it takes about 5-10 minutes for the entire box to burn. Only then, one gets flames tall enough that cover the pizza up to the exhaust, which is about 2/3 to 3/4 of the pizza. But the wood chips are burned off quickly - and before one has the 2nd pizza in the oven, the wood chips are all embers, and no flames.By then, the stone is cooling off near the door, since cold air flows in from the vent holes.So, one has to refill the box with pellets, wait about 5-10 minutes again to obtain this stage of high flames, then act quickly.If one is too slow or there is some wind, the pellets are exhausted, and one doesn't get any char on the bottom. A thicker dough or areas with thicker toppings won't cook through.So, this oven needs a lot of refueling, and I went for 6 (really) thin crust pizzas through a very well filled gallon freezer bag of pellets (probably 1.5-2 pounds?). But is was admittedly a gusty day, and the instructions say that wind has a negative impact on the functionality of the oven. I was just hoping for a more tolerant oven, but now understand better that the small pellet chamber and many vent holes make temperature control very difficult. Heating a pizza stone evenly would require a much longer oven and larger chamber with better thermal insulation. So, practice, good weather, and lots of rotation of the (a not too generously topped) pizza will probably make things easier. I for instance use the Kamado all year round even when it snows, but this will obviously will be trickier with this oven.Finally, this is not a family product. To bake pizza for 5-6 people takes about 1 hour if one nonstop prepares the pizza while the oven heats back up, then bakes.The only option is that all guests share a 12-inch pizza about every 10-15 minutes. Then, the cook will be able to join the party and finally be able to eat.It is still fun to use for a party of 2-3 people.Final note, I frankly do not understand how this will work with charcoal as advertised. The chamber holds maybe 4-5 charcoal briquettes, and they burn very hot, but there are no flames. The indirect heat would take a long time to get the pizza stone to temperature, and it would cool off with the first pizza.I will experiment, and report back.I also will use hard wood chunks to see whether this is an improvement over pellets, but there is a space problem. Wood chips would probably require a lot of re-feeding of the fire?

The PolarcoForgeco Multi-Fuel Outdoor Pizza Oven is a game-changer for outdoor cooking! Whether you’re using wood, gas, or charcoal, this versatile 12-inch oven gives you the flexibility to make perfectpizzas every time. The multi-fuel feature is fantastic—I’ve used wood for that authentic smoky flavor and propane for convenience, and both work beautifully. It heats up incredibly fast, reaching pizza-perfect temperatures in no time.The portable design is perfect for backyard pizza parties, camping, or tailgating. It’s compact yet spacious enough to cook a 12-inch pizza with ease. The stainless steel construction not only looks sleek and modern but also ensures durability and excellent heat retention.The easy-to-use temperature control is a huge plus, making it simple to adjust and maintain the perfect cooking temperature. Cleanup is quick and straightforward, and the oven is easy to store when not in use.If you love pizza and enjoy outdoor cooking, this oven is a must-have. It’s a great investment for anyone who loves delicious homemade pizza in a fun, outdoor setting. Highly recommend!