BURNHARD Nero Stainless Steel Outdoor Pizza Oven with Pizza Scoop and Pizza Stone, Model 2022, Wood Oven for Garden, Compatible Fuels: Pellet/Pellets, Charcoal and Briquettes

This is a great little pizza oven, myself and my 3 kids love it (and the twice-a-weekend pizzas!) There are a few tricks I wish I’d known before, and I’m sure I have more to learn, but in case it helps:1. Use a hardwood pellets, it won’t get hot enough with softwood and logs are too big2. Use a (Camping) blowtorch to light the oven and to help ignite newly added pellets. It’s a nightmare to light otherwise- there are YouTube clips showing how to do this with other pizza ovens3. Dust the peel with flour before you put the base on, then work quickly (thin toppings!) I use a tablespoon swirl of olive oil, 2 tablespoons of good Italian chopped tomatoes (Mutti) straight from the tin and a sprinkle of salt.4. Fresh mozzarella (from the bag, in water) is really good (1/4 to 1/2 per pizza) with a few Fresh basil leaves. I take it out of the bag and press it under a plate and a large bowl (filled with water For weight) in the fridge for a few hours beforehand to get some of the water out, otherwise the pizza topping will be quite wet. Soft fresh goats cheese Is good too.5. Have all of your toppings ready before you start, there are several tasks to manage and the pizzas cook quickly! Mandolin-sliced courgette with a quick brush of olive oil, olives, capers, super finely sliced red onion and fresh herbs are all great.6. I don’t have a thermometer but I find the one on the oven good enough. Before cooking the first pizza, I fill the pellet tray and light It. After 10-15 minutes, I add a mug more pellets and torch again. Flames come out the chimney! The thermometer on the front shows about 400-450. At this point, I put in the first pizza, check it through the peephole, turn after 45seconds or so and it’s done in another 45 seconds (200-230g of dough for base).7. Before the next pizza, I add another 1/2 mug of pellets, light again with the torch (otherwise you get a lot of smoke) and wait for signs of flames from the chimney again.8. If you’re making a few pizzas (I’ve done up to 10 in a row) the peel gets hot and the pizza base can stick. I’ve found sandwiching the end of the peel between 2 ice packs on the table between uses solves the problem (not as attractive as the rest of the setup, but it works!). Make sure the peel is dry before dusting with flour for the next pizza.9. Sourdough base is fantastic, I make a very ordinary sourdough as daily bread and that dough is just fine (obviously not too wet though). I have also used Tesco fast dried yeast to make a quick base, it works great, not quite as good a flavour as sourdough but it is definitely easier to handle. It’s just occurred to me that ready prepared pizza might be an idea too!If you can’t build a real pizza oven, this is great - takes a little practice and would probably be good to have 2 adults (one to tend to the oven, one to prepare the pizza as fresh homemade bases have to be thin and prepared just before you put each one into the oven).Having said that, as any kid will tell you, lone parents/grandparents and fairy godparents are magic and can do just about anything so in that case, one adult will doI must add, customer service was great, the thermometer was broken on my oven when it arrived, it was replaced Within days.

Just had one go so far. 350 - with hardwood as fuel. Cooked a pizza in no time. You need to keep opening the door to check the pizza isn't burning - 30 seconds too long and the toppings can burn. But you need to keep the door closed to preserve heat. Tips. You'll need to turn the pizza around during cooking. One end of oven definitely hotter than the other. This (constantly opening the door) affects heat retention. Make sure your pizza dough is thin and pizza size is small. Too large and you'll struggle throwing it off your paddle. To help do this use plenty of flour on your paddle. One person rolls dough. Put it on the well floured paddle, quickly put your toppings on, slide it in. Door back on. Bit more wood in the burner end, turn pizza around. Get next base rolled. Bring out pizza. Door closed. Next pizza base on paddle (well floured), quickly put toppings on - repeat x times ... depending on number of guests. I definitely was getting better and learning. It's not a relaxing meal yet, (barbeques and outdoor cooking never are for the cook!) but I should get there. Oven was hot enough to make the process energetic! Pizza's when done well were excellent and couldn't keep up with guests eating speeds even at the fast speeds for cooking. I wouldn't worry too much about the oven temperature and cooking speed if you are thinking of this. The bottleneck is putting toppings on as soon as rolled dough is on paddle (well floured - can't emphasise this enough), getting your guests/family to make toppings decisions when you need them too, whilst they are chatting and relaxing, with you frantically, seemingly rudely, interrupting. Number 1 tip. First attempt ... just do Margherita's. No options! They were amazing and approved all-round.

This is a great little pizza oven for beginners, it gets up to temp swiftly using wood pellets and makes a glorious pizza within 60 seconds! It is stylish and easy to put away with the folding feet.The only gripe I have is that the box arrived damaged, the flume took a hit and the cap is now wonky. However aware this is due to the postage company - but it would have been nice if the pizza box itself was within a box for posting purposes.

Can't really knock the oven for the price. Another review mentions theirs arrived with rust but mine was brand new and well packaged. Everything fit together perfectly without any hassle. Using the oven is a different beast entirely as managing a fire in a pizza offen is a skill in itself. This oven makes it as easy as it can be by allowing you to remove the fire basket which you'll quickly see is a huge help when you are finding your feet with it. The removable basket also makes it a lot more portable as the oven is obviously going to cool down a lot quicker to transport if you're able to remove the heat source. Thinking about it now I don't know why they don't focus on this feature more, it's a massive advantage because if you're going to be cooking multiple pizzas over some time then you're going to go through lots of fuel. With this oven you can just empty the basket and replace it with hot coals or whatever to keep going. If they ever did a larger oven with a large removable basket then I'd be all over that. Get in touch Burnhard ;)The heat retention is pretty good and doesn't take long to come to temperature. From my experiences so far I'd recommend using a mix of coal and pellets. You'll go through pellets pretty fast if you just use them so the coal keeps the oven really hot and adding a few pellets before a pizza will get that boost in temperature if you're going for those traditional Neapolitan style pizzas.