Quick and easy Neapolitan style pizza in 90 seconds or less.Oven heats up quickly, and temperature is easily controlled using the chimney flue damper. Control the size of the flame to perfect the cooking speed of the top of your pizza to match the base cooking on the stone.Can use multiple types of fuel - I enjoy wood pellets the best for their price, easy of use, and cleaning.

I was excited to use this grill. What caught my attention was the rotatable stone with the crank handle, a clever feature. Build quality was good, especially considering lower price point, but the stainless steel parts are thinner gauge than competitors such as Ooni. The small glass window to allow monitoring the cook was clever and somewhat useful, but quickly sooted over on the wood and pellet sessions. I was able to get high heat with wood, coal and pellets through three sessions of making pizzas, and the pizzas were very good.... but then the crank handle jammed up and the mechanism wouldn't rotate anymore. (Unit was never used with a heavy hand, tools are intrigal to my profession.) Failure after three light uses. In the return process now.

We ordered this because we saw all the commercials and it looked like a great idea. We already had a pizza oven attachment in our pellet smoker, but that oven would take 45-60 minutes to get up to temp to cook a pizza. We liked that this could use fewer pellets and heat up quicker.The big issue we had with this was I sliced my hand open carrying it outside—the fuel drawer where you put the pellets or wood or charcoal into slides out easily. I feel like there should have been some kind of a warning that when you carry this oven, you should remove the fuel drawer before moving it.I was carrying the unit and the drawer slipped out. I tried to secure the oven and the sharp metal edges on that drawer sliced up my hand and I ended up going to urgent care for stitches. While it was an accident, I do wish the instructions had mentioned being careful when carrying this because that fuel drawer just slides right out and is sharp enough to cut you.After we dealt with that, we set it up. I was also not happy that the legs on this fold in and out but don't lock into place. Seems like they should lock into place when you extend them. You'll understand if you get it.My other problem with this oven was the instructions are not the best. I tried to use the provided QR code on it hoping it would lead to videos and tips about how to use the oven, etc. and just ended up on a website page without any additional information.Still, I was determined to try it. So we did. You have to do a 30-minute burn-off before you attempt to use this oven in order to get it ready to cook in. You want to cook off any of the oils/residue that is inside the oven upon shipping. This is a normal step in most new grills/ovens/smokers I've purchased.We followed the instructions to use 2 firestarters (not included) and 2 scoops of pellets (not included) and was able to get this oven hot fast. It really heats up fast which is great.The next day we attempted to make pizza in it and were pretty successful. The pizza had a nice wood flavor to it. The turntable feature works great so you don't cook the pizza unevenly. Really love that feature. You should invest in an infrared thermometer so you know if the stone is hot. You want that stone inside to be very hot before you put your pizza in.We think we're going to get a lot of use out of this, but I'm not thrilled with some of the design elements and the injury I suffered. I feel like other people are going to cut themselves carrying this thing if they are not careful. It's not small or light (about 50 lbs). It's not about the weight of the oven -- it's cumbersome. You need 2 people to get it through a regular-sized doorway without hitting your arms into the doorframe because it's that large.You also need to be aware that you need to let this cool down before you bring it back into your house so make sure it's either covered outside or check for rain as I don't think this would do well in the rain.

We love Pizza like most folks, and don't we all have very SPECIFIC preferences? I love a good NY-style traditional pizza, but if it has crust, toppings and some sort of sauce, I'm generally gonna love it. So the ability to MAKE YOUR OWN PIZZAS, well, that's a perfect way to get exactly what you want. Adding the feature of wood-fired, and you add an element of flavor and options that you can't even order from most pizzerias. So we had to get this fine new oven.I love outdoor cooking, especially smoking. A mesquite-smoked steak is a flavor to behold, so a smoked pizza has got to be delicious! And this unit makes it easy! First, it comes nearly fully assembled save for the smokestacks and separate pizza stone. Unfold the legs and set it anywhere outdoors. Now, don't get ready to pop the pizza in out of the box. You must follow a burn-in process to heat it to max and then cool down and wipe it out before using. This can take an hour or so.This unit takes 3 different fuels, wood pellets, charcoal or wood chunks, my favorite. The chunks and the very necessary fire starters are available in different woods like Mesquite, Pecan, Cherry etc. and are very reasonable. You will need a good little stack as this burner box gets hungry. To get that temperature up you have to really goose it with the fuel.It is recommended to use an infrared thermometer to verify the optimum temperature, however before I sprung the 30 to 50 to 100 bucks on one of those I wanted to see if I could wing it. The oven does have a "dummy" temp gage that is basically Low, Med and YOWZA, with food symbols, the pizza being the highest. I figured I would use this for now.So after the burn-in and you have your fire started, prepare your pizza. Pop it in (12" max diameter) on the stone and watch carefully, checking every minute or so. You crank the rotary table to rotate the pie and cook it evenly. It's kind of fun, but be careful, as a 750 deg burn will hurt a bit.I admit I didn't use a thermometer and our first pie was blackened at the edges and bottom. It did NOT taste burnt however, but was absolutely delicious! I have made a few since without the thermometer and they came out fine, it's just a matter of timing.You can cook other foods in this smoky oven, but for now we have a different pizza for lunch every Saturday. This could be fun for a party, but while the pizza typically cooks in 5 or 6 minutes, there is some down time building the fire etc.There are similar ovens on the market for higher and lower prices, but the quality, appearance and results of this oven, along with the trusted Black & Decker name, make this one a good value.