This was very easy to set up. There is a propane tank connector hose (I used my 20lb tank from my grill), a metal cross shaped bar that is the rotating arm part that holds the pizza stone, that you simply drop in the slot in the middle of the bottom metal deck (easily removable as well), and a metal peel and handle that you can assemble without tools. The body of this oven is about the weight of my propane tank if you include the stone, and really, you just 1) fold out the ends of the front two feet to stand this up straight, 2) drop in the metal cross arm and position the stone 3) hook up the propane and check the hose for leaks and 4) plug in the rotating deck engine–you’re ready to go.

To turn on the flame, you press down on the rotating knob controller while turning (keep pressing down while turning until you hear the click) If you just press down for a second, let go and then turn to click, you just cut off the gas, so just be aware of that.

So, I tried 9 pizzas, each 250g of dough, and burned about 4 of them- not in any particular order, but I realized that one of the issues was that because of the small size of the oven, your pizza, even while turning, will have a section of it that is like 1" away from the actual open flame at all times. so, you either need to have a smaller pizza, stop the rotation and keep the pizza further out near the exit, or, what i think i’ll do next time, which is turn the heat on to super high till the deck registers over 800, and then right as you’re about to cook one pizza, turn the flame way down, just for the minute to minute and half while it cooks. I think this would have helped not get such a char (of course, some people like more char than others).

At any rate, this is the best thing since sliced bread. It’s obviously not a giant wood fired pizza oven where you can control the distance of your pizza to the fire better, but boy is it way cheaper and easier. The texture of the results is INCREDIBLE, with an absolute perfect soft inside, crisp and crunchy outside. This actually took only about 10 min to heat up to over 600 on the deck, but I left it on for about 30 min before starting anyways, cuz i was not done making pizza!- we are in a courtyard w no wind at 70 degrees today as well.

I’d definitely say BUY THIS, if you love pizza at all. even tho I kinda whined about the burnt parts, I’m sure I’ll be able to work it out. I certainly do not regret this purchase whatsoever, and would buy it again in a heartbeat. Actually, I did buy it again- i bought the wood fired rotating deck version as well. 🙂

*** Advice ***
👉 Even if you feel like taking a shortcut when making the dough for practicing and learning, don’t. Take the time to make a 24 to 48-hour proofing dough. This will enable you to go through the same terrible first steps learning to turn and cook. Seeing the dough start to burn and go up in flames when the pizza was too deep inside, cleaning the flour that stayed too long on the stone, etc. All this should be done with the real dough. To learn how your oven and your dough can align with your style.
👉 I’m showing in one picture the first try and the second try. Both are a bit overcooked because I’m still struggling with the round pizza peel (you MUST get one) that allows me to rotate the pizza.

👎 I don’t like the 3-legs design. It is much less stable than a 4-legs design. I cannot even start to think about what would happen if a 900 Fahrenheit object were to fall on the balcony. I don’t understand why they went with 3 legs as the rest of the oven is so well made. It does not make sense. But it seems that this is the accepted design across most manufacturers.

Verdict: 5⭐

CONS:
The platter is small, so you’re relegated to 12” pies. Also, the oven only runs on propane and the rotisserie must be plugged into a socket. So although it’s light enough to transport, you can’t use it off the grid. The included pizza peel is mediocre.

TIPS ON USAGE:
This oven excels at Neopolitan pizza. But you need to use high hydration dough made with Italian Tipo 00 flour. I rely on Kenji Lopez Alt’s Neapolitan Pizza dough recipe. At full blast, I can bake a pizza in 45 seconds. Alternatively, if turned all the way down, you can bake conventional, NY style pizzas. I use Kenji Lopez Alt’s NY Pizza dough recipe. The bake time is around 7 minutes. The key to success is knowing which doughs work at which temperatures, then adjusting your flame and confirming the dome / deck temp with a laser thermometer.

CONCLUSION:
I’ve been making pizza on the baking steel as well as on my Weber for about 10 years. This is hands down the easiest way I’ve found to make restaurant style pizza at home. If you’ve mastered the basics (cold fermenting your dough, stretching, launching, etc), then this gadget will deliver stellar results every time at a very reasonable cost. I highly recommend it.

Turn it on and let it heat at max for about 15 minutes. Don’t forget to turn on the rotating mechanism at this time! An IR thermometer gun will be handy if you want to dial it in, but I just use mine to make sure the temp is hot enough. Usually after 12-15 minutes the stone is reading around 850°+

I dust the included peel with coarse corn meal, don’t go too overboard or it’ll result in a burnt taste in the end!

For my doughs I use either bread flour or 00 flour, hydration is usually around 65%. Dough balls are around 250-275g.

When I put the pizza in, I turn the gas down to about 70% and it’s done in about 60-70 seconds! Let cool for a minute, slice, and enjoy!

Pictures are of a brisket pizza (75/25 tomatoes to bbq sauce and a mix of mozzarella and smoked provolone), basic pepperoni, and a pesto sauce with sliced Roma tomatoes.