I always thought having my own pizza oven would be amazing! This thing is a monster but easy to set up. It took awhile before I got around to trying it because I didn't want to stand out in the cold and figure this out during the winter but now that is has started warming up I broke it out last weekend. It heats up REALLY fast but has a huge learning curve. Having never actually used a pizza oven before I ruined my first attempt. I couldn't get the dough to release from the pizza peel I had. Once I ran to a store and got a better peel I was excited to....still ruin the next attempt because it got so burnt. Finally, once I realized that 900 degrees cooks REALLY REALLY fast my 3rd attempt was pretty good. You just have to spin the dang thing pretty much constantly while its cooks in a matter of a couple minutes. I love the terracotta finish. It has a classy, southwestern kind of feel to it. My goal is to find a cart of some sorts to just keep this on that I can just wheel out of the garage and hook it up and by the end of the summer become the next Pizza King!

This oven is a beast. It's very well built. It can get very hot but, as I discovered, isn't necessarily a good thing. I know the best pizza ovens can get to 900+ degrees as this one easily can. The problem is that in order to keep your pizza from burning you constantly need to be turning it. Even then, most of the time it will burn because of the proximity to the flame in the back. There's no avoiding it other than constantly turning it. And I mean constantly. That's the only knock against it but this happens with smaller ovens. It just takes some getting used to and just know, if you've not something before your first pizzas will be sacrificial so keep your first attempts basic. Don't put $$$ ingredients on them because chances are, you're going to burn it. That said, it's also great for things other than pizza. It's large enough to use a big cast iron skillet and cook a great many things. Also, remember you don't need it at 900 degrees. Dial it down and you've got a great travel oven. Just know this oven is really large and isn't the best to travel with unless you really need to.

This is what we've been looking for!We researched pizza ovens for a coulple of years.We have had a cordierite pizza stone for years and have had pretty good success using it in the oven and particularly on the gas grill. By trial and error we've managed to get pretty good pizza and with some consistency. Almost always good pizza, but never great pizza.We had hesitated to get a dedicated pizza oven because it was going to be just another "one trick pony" appliance to own and maintain. We finally decided that if we wanted to graduate to really good Italian style pizza, Neapolitan style pizza, with the great crust that we wanted, we were going to have pull the trigger on a proper oven.After our research, we concluded that we wanted an oven that was at least 16" and was propane fueled.We settled on this 16" pizza oven from Everdure.Initially we had a problem with the oven not getting up to temperature properly.This turned out to be a faulty propane regulator.I have to give the Everdure customer service people credit, they were great.I contacted them through their email form , and they responded very quickly.It turns out that they are in Australia!Due to the time difference we kept our communication via email, and that worked out well.They walked me through troubleshooting, and had me send them photos of the flame pattern. They requested the internal temps that I took with a laser thermometer.They concluded that is was the regulator and arranged for a new one be sent to me right away from a US based supplier. The new regulator arrived quickly and it took care of the problem.We've been cooking great pizzas ever since.Like many types of cooking there is a learning curve when changing equipment and techniques. It took a little trial and error, but we pretty quickly got the pizzas that we wanted.To make things work correctly you also need the right tools.We already had a good wooden pizza peel and the infrared thermometer, but we quickly found out that we needed a small turning peel. These ovens get really hot (like they are supposed to) and the pizzas cook VERY quickly. We found that once the pizza crust has had just enough time to set or firm up, it's time to get that thing turning. This turning let's the crust cook evenly and prevents the edges from burning.The manual recommends that after the oven is up to full temperature (about 20 minutes from cold) to turn the flame down to low before putting the pizza in .We found this tip to be good advice in getting the stone to the right temperature and preventing the top and edges from burning.The pizza cooks quickly and you better be ready to give it your full attention for the brief time it will be in the oven.We are very happy with the oven, the look of the oven, the quality of the build of the oven and especially the end results - the pizza!There are some areas that need improvement.The first is that the oven came damaged from shipping. Everdure says that their packaging meets Amazon's packing/shipping standards.The packaging looked well designed and it's hard to tell exactly where the fault lies. The packaging could always be better but it looks like it was mostly mishandling.It is a heavy package and it came on a larger truck than usual, with two guys delivering it. One of the strapping bands was missing, and the other had partially cut into the box. The box had a couple of small holes is it but nothing that would indicate the internal damage that I found.Overall the box didn't look that bad. but inside I found that cordierite stone had chips to the edges on one side, the was a dent in the left side and the metal trim ring around the oven opening had endured an impact hard enough to break the metal (aluminum?) All of this is shown in the last 4 photos.Since I had received this oven through the Vine program and these damages did not affect the performance of the oven I did not request a return or replacement.The other area that needs improvement is the manual.The manual covers two models of pizza ovens that have some features in common. The manual is poorly written and is confusing. The exploded parts diagram was printed too small and wasn't very helpfull.Overall, shipping damages aside, we are really happy with the oven.It looks great, produces the pizzas we were hoping for, and kudos to their customer support.

This is a light maneuverable pizza peel. Make sure the size is right for your needs. For reference, a 3 star rating by me means I'm happy I got it. It's nothing I'd go searching for and doesn't create a brand loyalty but it meets my needs.

I'm not such a pizza enthusiast to have a dedicated pizza oven, or to even roll out my own pizza crust. But who doesn't like pizza right? I have been known to start pre-made pizza dough or crusts though, and rare is the occasion that I don't doctor up premade frozen pizzas with extra fresh ingredients.What attracted me to this pan is the vents and ridges which allow the crust to remain crispy. Who wants a soggy pizza crust after so much preparation? This is the perfect tool to launch one's pizza artistry into the oven, and to retrieve it effortlessly when those pizza smells have everyone's tastebuds watering. It is sturdy enough to confidently hoist a large pie, and easy to clean afterwards.The handle is easy to insert onto the pan, is sturdy, and I like that it detaches for storage. Yet as others have mentioned, the handle fits quite snuggly in place and is somewhat difficult to remove. Perhaps that will become easier with time - in other words, I need to make more pizzas, you know, just to test it.I recommend this pan to pizza enthusiasts, or for anyone you know who is.