11 Best Wood Pellet Pizza Oven (2023 Updated)

Great little pizza oven. Works very well on charcoal. Cooks a pizza in around 1 minute, needs about 4 to 5 minutes to get back up to temperature, but overall for the price it is a good oven to start with.

Probably a bit heavy for some to class a portable.

TranslateShow in original languageAppareil chauffe hyper rapidement et très bien. Comme pour tout four a pizza et surtout au bois il faut régulièrement la tourner pour que la cuisson soit homogène. Recharger régulièrement pour que la température ne baisse pas.

Mais tout ça se fait très simplement et facilement. Montage simple. Cependant je preconise de monter le manche en bois à l’envers là où on fait le feu. Cela vous évitera de le cramer quand il y a des flammes.

Si vraiment on chipote on peut dire que le must serait que le thermomètre soit sur la paroi fixe et pas sur la porte pour qu’on ai une idée de la température même foyer ouvert. Sinon n’hésitez vraiment pas rapport qualité/prix imbattable performance ultra suffisante pour toute cuisson, pizza, poulet.

TranslateShow in original languageeinfach zu montieren; funktioniert schnell und einwandfrei Es ordert etwas Übung durch Zuführung der korrekten Pelletmenge die gewünschte Temperatur zu erreichen. Pizzaschaufel auf jeden Fall notwendig.

If this is your first go at pellet fed pizza ovens, then you need to be patient with yourself and the oven. The biggest drawback to this oven is the lack of instructions, as in, there are none. BUT, if you follow basic logic putting it together, and read up on Ooni, it functions similarly to others.

The review about it not getting hot enough must be a problem with their unit OR there is some user error. The first couple of times I tried it out, I didn’t get things right and had to try it again. My pizza was mush.

This is the same for other pizza ovens. I didn’t buy the oven from Walmart, I did over on Amazon, but it is the exact same oven. We use it 3-4 times a week (Friday night pizza). We’re just about to take it camping.

The front stack is removable, but it does require you to use the included Alan wrench tool to take it off. It does fit into the bag. Quick note on the accessories, the peel they provide is perfect. I have used it over our much more expensive peels.

Something about the thinness of it makes it work much better than others I’ve used. Working with the oven: My general rule of thumb is to use hardwood pellets (I have been liking Apple) and a tumble weed starter.

Give it 15-20 min to get warmed up to temperature and then start my pizzas. They take roughly 1 min to cook once the temperature is up. Making sure to rotate about every 10-15 seconds (or they’ll burn.

It’s super hot in there). Usually after 2-3 pizzas I add in more pellets and give it a few min to catch them on fire before moving on. If there is a lot of wind the pellets burn more quickly and you’ll have less time.

I like to open the front cover when I put new pellets in, to allow more oxygen into the area. You’ll also notice that the construction is very sturdy with thick mil metal. It surprised me at this price point for it to feel beefy.

As such, it’s not the lightest little thing in the world. All in all, I would recommend it. I have already. My friend bought the same one with success. Hope this helps.

Bought this for my daughter. Works great with pellets. Don’t try heat beads or wood as it doesn’t get hot enough with those fuels. Would love to see a gas add on option. Compares well to my Ooni Pro.

Only does smaller size but that’s ok by my daughter. Recommended.

This pizza oven conversion is fairly versatile with the GMG. PREHEAT! Tip: when you are going to put the pizza in the oven raise the temp 10 deg. This will add smoke and heat to the oven making the pizza a LOT better.

Tip: Remove the stone (when cold) and preheat a large cast iron skillet in the oven (400 – 450 degrees actual). Cook steaks there, cook your veggies and buns and even frozen hamburgers this way. Tater tots work well too! Negative: even in pizza mode the GMG controller seems a little whacky as far as temperatures and operation of the oven.

Even worse when in normal mode. MUST: USE A Laser Thermometer to verify temps.

Works great. Simple. Well made. Surprised it was Stainless steel. Fit my Traeger Pro 22 like a glove. Absolutely no modifications. High setting (450) preheating produces 775 at the back of the dome in 30 minutes.

Pizza cooks in 3-5 minutes depending on topping amount. Practicing proper peel use will be the only challenge with any oven. I practiced with a towel to get pizza delivery on target. There is no substitute for the flavor and crispness of a wood fire cooked pizza.

I had been wanting to build a brick pizza oven in our backyard for several years, but wanted it to be portable if possible. That would have been very difficult, but in my research over the years, I found out about the Ooni line of portable pizza ovens.

The others that I looked into all seemed to have serious flaws, but the Ooni seemed to offer a nice combination of stainless steel, fuel flexibility, high ultimate heat, heat control, and PORTABILITY! My wife and I ordered a Ooni Pro 16 in 2021 for our Christmas present to each other, and I was also eventually able to get one of the gas burner units after several months of trying.

I was very pleased with the overall design and how easy it was to set up and use (especially with frozen, premade pizza dough balls from Mazzaro’s, a local Italian grocery) I’ve been very happy with my experience, both with wood and gas fuel.

I’ve had my share of goofs, usually like not being able to move a pizza from the peel to the oven without mangling it or using so much semolina under a pizza that it burns, but overall I have fun and get lots of kudos from our friends.

I even built a stand with a red brick “oven” facade to protect the Ooni Pro and give it more of an authentic feel. It’s designed so that I can still remove the Ooni Pro if I ever want to take it someplace else for a pizza party.

My one concern is that even though I am using very dry oak, split into 1″ to 2″ thick pieces, I always have a roiling cloud of soot coming out of the oven. The vent under the chimney, and the flue, are both open, but even though the back of the oven eventually gets hot enough to burn off the soot, the front half of the interior, door, and chimney all get a thick accumulation of soot that makes a mess.

I’ve tried every combination of venting, and even swapped out the pizza door for the glass oven door to cook branzino the other night. Within a couple of minutes, the glass was so covered in soot that I could barely even see the glow of flames in the firebox.

I’ve read something from Ooni saying that the ovens get hot enough to clean themselves, and not to worry about a little soot. I know it’s not a health issue, but I’m still hoping to have less of a mess when I use the oven.

Soot is much less of an issue with the gas burner, of course, but I like the wood-fired concept and taste. I’ve tried dry, aged citrus wood as well, and I’ll try natural charcoal next, but I am running out of ideas for getting a cleaner burning fire.

I could make some good pizzas but I got some big problems ( and I think that for some of them I should at least be warned): 1. Even with the chimney fully open, you can’t use a lot of wood because everything in the oven gets dirty with black soot (and I mean everything, door glass and also the pizza stones).

I assume I am not experienced enough ( I used the oven only two times ), but I think I should be warned,also because every ooni video seems to say “it is enough to put wood and close the oven”. In my opinion, if the flame is too intense, you have to open the door glass (or the best thing is to not use too much wood).

Also if you are using less wood, door glass will get darker anyways,so, in my experience, if you use the oven a bit (>= 3 pizzas) you will have to clean the door glass with ash. This is never shown or explained in every ooni documentation/video I could see.

2. The oven was not in an optimal state, because there were scratches (small ones, but in a new product it’s not a nice thing to see,and they were many). 3. At the moment this is the major issue : The “” auto cleaning “” pizza stones do not auto clean.

I’ve used oven two times, and the second time I flipped the stones as suggested by ooni. Well, when I finished the cooking, the lower side of the pizza stones is not cleaned. I’m not a crazy lover of the cleanest things but I can assure the pizza stones are really dirty.

I don’t know how to make the next pizzas because the stones seems too much dirty to me and it seems I can’t wipe them out using water because it is discouraged by ooni. So what I can do to cook pizzas again ? Actually I’m stuck on this issue and not very happy.

I will let you know if I find a solution. I can raise up my score if there is a working solution for the stones, but now this issue is really annoying.

I am very happy with the pizza oven. After spending a few years looking for a wood fired pizza option I came across Ooni and finally did enough homework to justify the purchase and I am very glad I did and would do it again.

Pros: Multi fuel, but I mostly use wood. Very portable for what it is (have taken it camping and traveling and to other peoples houses for pizza night) Makes great wood fired pizza. Very Easy to use Cons: being so small and portable, the fire box is small and it needs a lot of tending (and small pieces of wood) to maintain the temps (not really a con, but be aware).

Baked some bread and other things but found that the learning curve is a lot steeper than making pizza (getting the correct temp and maintaining it over long periods of time is difficult with wood, charcoal easier but propane likely the best answer,I just haven’t tried it yet).

The thermometer on the door is not so useful. Get a infrared (IR) noncontact thermometer for best temperature measurements. Overall, very pleased and happy.

First, the oven came with assembly instructions befitting of IKEA. No instructions for use. Oven and some accessories were scratched. But, here’s what’s Really important. If you have a household oven, it will be much easier and will cook your pizza better.

I struggled to get this oven up to 500°F using pellets. The tray is not designed well. You will need to stand there and constantly feed the tray. The oven temperature drops below 300Fanytime you open the front.

The only way to get the oven anywhere close to 550° F is to feed it cardboard. This is great if you want your pizza to taste like burnt paper. It would not get any hotter. The door to the cooking area is not attached.

As such, all of the heat is released when you open it to put the pizza in. The return process was a bit of a nightmare. It’s not until the last screen that the Walmart app tells you it needs to be packaged in the original packaging and taped shut.

Disassembling this oven is not easy. I question why they would want a package taped shut anyway. Who knows what you’re returning if it is sealed? Whatever the case, you should not waste your money on this.

I thought it would be a thrifty way to get woodfired pizza, but it appears you really do need to spend a few hundred dollars to get one that is worthwhile.

I love this pizza oven. Great for power outages and also compact, so can easily be taken for that long road or camping trip. Wood chips work great and gets hot fast.

Got the Le Peppe earlier this week and fired it up tonight. Used a combination of lump charcoal, wood chunks, and wood pellets to heat the oven. Fired up quick but took awhile to get up to 600 degrees.

Once it got up to temperature pizzas cooked nicely in about 3 minutes with toppings and cheese nicely done. I have cooked pizzas using a Traeger grill and pizza kettle on a Weber grill and this is by far the best and easiest way to go.

I have wanted to have a pizza oven for some time and didn’t want to pay the $$$ some ovens cost and finally pulled the trigger on this oven and I’m sooo glad I did. After the first cook I couldn’t be happier!.

Wanted to follow up on my initial review. After using my Le Peppe for 3 months now I am even happier than my initial review. I have learned how to get the oven up to temperature fast and maintain the heat and can cook my pizzas in around 2 minutes with great results! For the price point I am sure this is one of the best outdoor cooking purchases I have made (and I have a lot of outdoor cooking equipment).

If you can figure out how to get it hoisted to your final stand or platform, you’ve done the hard part. Recommend lots of bodies or a good chain hoist. With trial and error have gotten to where I can get it to temp (+6 – 700F) in 30 to 45 min.

Expect that to be a bit less as the weather warms up. Internal temp moves down pretty quick with the front cover off but doesn’t seem to impact the floor temp too drastically. The only negative I have is the stainless “L” piece that you can use to separate the coals and fire from the rest of the oven.

I would like it to be a bit heavier and will probably go to a local metal shop and have something made that won’t flex with the heat. Overall this is a really good product and I am looking forward to spring and summer where we can really take advantage of the amount of cook space inside of it instead of just cooking a couple of pizzas for the two of us.

After my cure, I have baked 54 pizzas in my oven, 12 inch, using fresh dough or par baked. Unit temps quickly and is easy to hold temp, just drop a split log onto the pile when the temp drops. Using the door this temp will hold for hours, only adding minimal wood.

Cools down quickly and make a great pizza! I have wood fired all different pizzas from Breakfast, to just Cheese. Overloaded Meat Lovers or an All Veggie. Launch your pizza and only turn 1/4 turn and it’s done in one minute.

I can’t stress enough how this oven is worth every penny.

This oven is amazing! It takes about 30 min to get fire made and heat brought up to temperature. I waited 2 months after purchasing this To write. I have cooked in it now many times and really enjoy it.

The pizza that comes out is exponentially greater than a standard oven! We have had many get together a with family and friends and this is a tasty fun way to have everyone over! You can fit 4, 12 inch pizza as it claims however I find 3 to be best for the sake of being able to turn your pizzas and not mess up the others in the oven! I have gotten this oven up to 470 C but hotter isn’t always better.

I find I end up cooking my pizzas between 250-300. This oven makes a great pizza! The stand is great but was kind of a pain in the ass to assemble, some of the worst directions I have ever seen in my life.

Also don’t be fooled by it only weighing 300lbs. It’s HEAVY! Granted that being said I’m very happy that if I ever move it will go with me because it is moveable! For the price this oven is hard to beat! My wife is a chef and we own our own restaurant and we have even talked about taking this to the restaurant because it’s more than capable to handle volume!.

Fired up and cooked 1st pizza. Wow! Amazing. Best pizza ever. Careful though. I noticed I blistered my nose the next morning. Pizzas cooked in 90 seconds. Very hot fire. Kept looking to see when oven turns black to white.

Waited 20 minutes when it turned white. cooked first pizza dough and tossed out. The floor was @ 720F. Pizza cooked perfect. Turned a few times and took the pizza to the top of dome. loved it. Great cherry wood flavor.

Thank you Chicago brick ovens.

We researched ovens for over a year and there was no doubt that CBO made the finest product available. We wanted our oven to be the focal point of our lakeside retreat and it exceeded our expectations.

We entertain on a weekly basis and our CBO 750 is always lit! We literally cook everything in our oven and love doing appetizers through dessert. all in the oven! We also love the flame roll at night.

captivating!.

Cooking with wood fire adds an entire new vocabulary to my cuisine, one that is primal, instinctive and adventurous. With my Chicago Brick Oven, I can achieve this with a consistent heat source that I could not live without.

It’s my favorite oven to cook with. The menu changes weekly but the CBO-750 is a mainstay!.

Shipment was fast and great customer service!

I receive the shipment on time and in perfect packaging.

I like how the customer service team resolve the issue on the shipment.

I have been making home made pizza for over 40 years starting with frozen bread dough and graduating 35 years ago to making my own dough. The pizza is pretty good (friends really enjoy it) but there are limits to what one can produce in a kitchen oven.

It took a while to get over the price of the Pizzaiolo oven but with only so many more years to go, I thought, what the heck! As it turns out, it has been a great move. I have only made about 12 to 15 pizzas in the last three weeks as I continue to refine my dough mixture to work best with the metal pizza peel (after having discovered the joys of using parchment paper on top of the peel when cooking in the kitchen oven at 450 degrees or less (from the peel on the parchment right into the oven, three minutes later, whip the parchment out from under the pizza and leave the pizza on the ceramic stone to finish), it was hard to go to working with a plain metal peel).

I found the dough recipe for Neapolitan pizza that is provided on the cards that come with the Pizzaiolo oven a bit too wet and it was almost impossible to get the dough off the peel into the oven successfully even with the recommended amount of semolina and white flour on the peel (though the dough was great to work with!) I used about one ounce less water with the second batch of dough which seemed to help.

I am still experimenting as I have gone to my old recipe which uses activated dry yeast (a quarter cup of warm water and a half teaspoon of sugar letting it work for five or more minutes before adding it to otherwise cold water).

I had to drop the amount of yeast from 2 and a quarter teaspoons to 1 and a half as the initial batch blew the crust up around the edge quite high which lead to more scorching than I would have wanted (but it was still very tasty).

The 1 and a half worked better and I can probably get by with 1 teaspoon (so try using the machine recipe with one less ounce of water and get the yeast to work for five minutes rather than just throwing it in dry).

In the end, I am having a blast experimenting. The oven is incredibly efficient. The Neapolitan pizza is ready in about 2 minutes and the flavour is to die for! It is really good and for those of you wanting to cut back on the calories a bit, the pizza is so tasty that you can actually get by with less.

We often just make a plain cheese pizza but my favourite has two spices, oregano and anise (slight licorice taste which frankly is surprisingly good). We use a light coating of crushed canned Roma or similar tomatoes and a chunk of cheese from a good block of mozzarella (not the fresh mozzarella) and note, you don’t need much mozzarella thanks to the size of the pie and the fact that you are going to get a nice round edge all around the perimeter of the pizza pie! I am looking forward to continuing to experiment with the Neapolitan pizzas and suspect that I may never get to try the other settings since they sound somewhat less “exciting”.

How to go Breville! (Note that I am also a great fan of Breville espresso machines and have been using them for so long I cannot remember when we got our first machine! I may add a picture of the pizza at some point in time in the future but generally the pizza doesn’t last long enough for a picture to be taken! If you can afford it, go for it, I don’t believe that you will regret the move.

I’ve bought this as a birthday present for my greatgranddaughter, she will love it. It’s really good quality and well made, I’m very pleased with it and would certainly recommend it.

Customer service is so helpful in resolving the issue on the shipment.

Customer service team did everything for me to get the package on time.