CAPT'N COOK OvenPlus Pizza Oven Outdoor Gas Pizza Oven, Portable Propane Pizza Oven with Double Cooking Deck, Smokeless Outdoor Pizza Maker with Pizza Stone, Cutter and Peel for Backyard BBQ Camping

This grill is really well made and makes great pizza! I had long dreamed of making a brick wood fired pizza oven for our backyard and it seemed like a good COVID project. An online search for some kind of "kit" to include the door and fire bricks turned up this item. The reviews seemed very positive but still, I was somewhat skeptical. The low priced seemed worth the risk. I can fully say that the quality, versatility and convenience make this a much better choice. It's light enough that you could take it on a picnic or car/RV camping trip. It's small enough to set up at the end of your typical picnic table and after use it remains clean enough to pack up and haul in the back of your SUV, car trunk or camper. The unit gets quite hot and after about 10-12 minutes of warm up time, we found the lowest heat setting would cook a generously topped pizza in about 8 minutes. Cooking was even and complete for a moderately thin crust pie. If you made a really thick crust, you might have to experiment some with cook time or topping load in order to ensure complete cooking of the crust. Our extended family of ten pie chefs found no fault with any of the various pies we made. If you are looking to duplicate that big air pocket style crust that you can never seem to achieve in a conventional oven then this is the grill you need. Otherwise, if you like mixing concrete, busting bricks, and waiting several hours for temperature to stabilize, then by all means, build a brick, wood fired oven. Buy this unit and when it lands on your doorstep, before you open the box (minor assembly required) mix up your dough, let it rise while you unpack and assemble and you can be making first rate pies that same evening.

I'm new to using a pizza oven, but I'm getting the hang of it and love my Capt'n Cook OvenPlus Pizza oven! I've made 5 pizzas in the 8 days since it arrived. I love that I can cook the crust using the pizza stone and then put the pizza on the pull-out grill under the flame to finish the toppings. I mill my flour so my pizza dough is freshly milled and contains the bran, I'm working to perfect my crust and will be trying different grains and (gasp) might even consider sifting my flour. I've watched a lot of YouTube videos on making pizza and have learned so much, there will be more to learn. The only issue I've had is the little chain that holds the slide-out grill in when carrying it broke, we replaced it with a sturdier chain and small carabiner. The oven cleans up nicely, and the stone, well, they never do clean very well, I've had a pizza stone for my kitchen oven for years and they are what they are. I scrape it off and wipe it with a damp sponge, no soap, and never oil the stone. The outside of the grill is like any other stainless steel BBQ I've owned, it gets stained from the heat of the oven and I'm okay with it, I haven't figured out what to use to try and polish it that's fire-safe. So far I'm loving this pizza oven!

Decent product , I paid $400 for this off Amazon. Should be around the $200 area.You would think for the money they would include a cook / idea book. I only see this being used for pizza.There is a reason they tell you how to light it with a lighter. The electronic lighter does not work. I called for support and they told me I had to email support. I did three weeks ago with no response. I will just use a lighter.This works great on thin crust/thin pizza. I like to pile on the toppings and the middle does not get as hot as the top or bottom. 3-4 minutes in the top part then move to the bottom for 1 minute.Overall I am going to keep this and try to perfect my process.

Not much to say other than it's a great out door pizza and grilling oven. Set up was to simple to talk about. Used it through a summer and all winter. Know that you will need more time to get it up to temperature in the very cold weather. There is a learning process in baking a pizza in this oven. It is easy to have a bed of charcoal if one walks away from the oven while a pizza is baking. I find after one minute I need to rotate the pizza and no longer than another minute to remove the pizza from the stone and place it onto the Salamander. It usually takes another minute to get the cheese and sauce boiling. Suggestion: Be careful on how much flour or semolina is used to help in the transfer of the pizza to the baking stone. An excess of either will burn on the bottom of the pie. The hardest part of making the pie is the transfer, not enough flour and it will not move off of the pale and to much, well I mentioned that already. It held up well being outdoors all the time. I did purchase a metal table to place it on and got a very good cover to put over the grill, after it has cooled down. If you have burn residue on the stone after baking a pie, put the flame on max and let it heat up for ten minutes. The stone will be totally cleared of any burnt matter. Brush it of and you are read for another great Pizza pie. I have also used it to broil steaks and chops, and it has done a great job. Save some extra work, line the grease pan with Aluminum foil and change often. That's about it, love the over and once I'm done here I'm off to make my Saturday pizza.

This is a great little grill, saw it on Edward Sarkassian cooking channel on YouTube and bought it. Took it camping and it cooks great, easy cleanup afterwards.One of the little inserts into the feet of the grill fell out the first time we moved it. Luckily I found it and have since glued all 4 inside.The only issues are, because of the "sleek" design of the top, it won't close completely on my large cast iron pan. The pan does fit well in the salamander part.If you are outdoors and have some wind, this has some issues getting hot. We had a 8-10mph (12-16kph) wind and couldn't get it over 200°F (100°C) without building a windbreaker with bricks and leather.