Pizza Oven Outdoor Wood-Fired - 12 Inch Outdoor Pizza Oven with Rotatable Pizza Stone, Portable Stainless Steel Pellet Pizza Maker for Outside Backyard Camping - Silver
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Style: Rotatable Wood Fired Pizza Oven - 12 inch
Features
- PIZZA DONE IN 90 SECONDS - Level up your pizza game! With the continuous and reliable combustion system, the PolarcoForgeco outdoor pizza oven helps you reach high temperatures of 900F (450C) in just 30 minutes. It takes only 90 SECONDS to bake a perfect 12" pizza, and it supports continuous baking. The only challenge is deciding - make pizza, steak, seafood, vegetables, or bread according to your preference.
Size: 12“（Roating）
Brand: PolarcoForgeco
Color: Silver
Heating Method: Conduction
Finish Type: Metal
Product Dimensions: 25 x 17 x 10 inches
Item Weight: 24.2 pounds
Manufacturer: PolarcoForgeco
Country of Origin: China
Item model number: G-HWPON001-Silver03
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Top Amazon Reviews
Style: Rotatable Wood Fired Pizza Oven - 12 inch
This is the 2nd pizza oven we purchased & it works so much better than the first one. (The first one was not this brand.) It's easier to control the temperature and cooks more evenly. We have not had any issues with this pizza oven.
Reviewed in the United States on May 13, 2024 by Kimberly
Style: Multi-Fuel Pizza Oven 12 inch
I come from a charcoal Kamado grill, in which I bake pizzas. So, I know and love the wood-fired taste, but the Kamado has most heat coming from the bottom, or if deflected by plates, it is still difficult to get some chars on the top that one gets in wood-fired brick oven pizzerias. So, I was excited to try this oven - not using the propane gas option at this time, but the wood-chip fire box. The instructions are excellent, and the built of the oven is, too. The installation is a breeze with a few screws to be tightened. Having an understanding of high preheating, I did this part right. But I also realized that any breeze will have a great impact on the heat distribution. It can enhance the suction of the flames and hot air so much that the stone doesn't get warm enough in the front third. At the same time, the very back near the wood chip box is constantly exposed to flames and the pizza will burn very quickly. Rotation of the pizza is therefore absolutely necessary, but one needs one or two larger sized griddle spatulas for this. The low height of the oven chamber doesn't make it easy, and impossible if the grill was placed on the ground. In any case, when the fire box is fully filled with hardwood pellet (only use those for cooking, not for heating - the instructions warn that the latter contain harmful chemicals), and one ignites at the front as instructed, it takes about 5-10 minutes for the entire box to burn. Only then, one gets flames tall enough that cover the pizza up to the exhaust, which is about 2/3 to 3/4 of the pizza. But the wood chips are burned off quickly - and before one has the 2nd pizza in the oven, the wood chips are all embers, and no flames. By then, the stone is cooling off near the door, since cold air flows in from the vent holes. So, one has to refill the box with pellets, wait about 5-10 minutes again to obtain this stage of high flames, then act quickly. If one is too slow or there is some wind, the pellets are exhausted, and one doesn't get any char on the bottom. A thicker dough or areas with thicker toppings won't cook through. So, this oven needs a lot of refueling, and I went for 6 (really) thin crust pizzas through a very well filled gallon freezer bag of pellets (probably 1.5-2 pounds?). But is was admittedly a gusty day, and the instructions say that wind has a negative impact on the functionality of the oven. I was just hoping for a more tolerant oven, but now understand better that the small pellet chamber and many vent holes make temperature control very difficult. Heating a pizza stone evenly would require a much longer oven and larger chamber with better thermal insulation. So, practice, good weather, and lots of rotation of the (a not too generously topped) pizza will probably make things easier. I for instance use the Kamado all year round even when it snows, but this will obviously will be trickier with this oven. Finally, this is not a family product. To bake pizza for 5-6 people takes about 1 hour if one nonstop prepares the pizza while the oven heats back up, then bakes. The only option is that all guests share a 12-inch pizza about every 10-15 minutes. Then, the cook will be able to join the party and finally be able to eat. It is still fun to use for a party of 2-3 people. Final note, I frankly do not understand how this will work with charcoal as advertised. The chamber holds maybe 4-5 charcoal briquettes, and they burn very hot, but there are no flames. The indirect heat would take a long time to get the pizza stone to temperature, and it would cool off with the first pizza. I will experiment, and report back. I also will use hard wood chunks to see whether this is an improvement over pellets, but there is a space problem. Wood chips would probably require a lot of re-feeding of the fire?
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Reviewed in the United States on November 17, 2024 by Tom
Style: Rotatable Wood Fired Pizza Oven - 12 inch
Product: 12 Inch Outdoor Pizza Oven Brand: PolarcoForgeco This was my first experience trying to cook in a pizza oven, as well as my first time burning wood pellets for fuel. The PolarcoForgeco Pizza Oven came out of the box looking and feeling solid, was easy to set up, and produced wonderful pizza on its inaugural run. While doable, the process took consistent involvement and monitoring, which made for an engaging experience shared with the friend I invited over to pilot the oven’s use. It took about the same amount of time as watching a full length movie, but yielded much more active engagement and conversation. I felt good about the experience. To successfully complete this experience—let’s call it an adventure—we needed other resources, some essential, others optional. Here’s a run-down. Essential: Pellets, inflammable surface, screwdriver, lighter, pizza, pizza peel, knife or pizza cutter Before I opened the box, I ordered pizza oven wood pellets from Amazon. I needed a large, stable, inflammable surface to place the oven on, and came up with a large piece of solid surface material (corian) I had on hand. I also had a long-handled flame lighter that we used to light the pellets. The only tool we used to assemble the oven was a screwdriver. I did not find one in the box, but had one on hand. Pizza was another essential ingredient. To keep the adventure focused on the oven and not my pizza recipe, I went out to the best local pizza joint I had heard about but never visited. The team there was super helpful. They quickly made me two 12-inch half baked pizzas, one thin crust and one stuffed. They gave me detailed cooking instructions, including encouraging me to get the oven to the desired baking temperature for at least 30 minutes before putting the pizza in. As it turned out, this gave us time to practice managing the oven temperature, which was helpful. Finally, the baker told me a pizza peel would be needed. After I left the pizza place, I went and bought a peel as well as a large pizza cutter. I felt halfway to being a pizza professional already! Optional: A handy friend, portable fire pit, hand lamps, firewood, seating, beer To be honest, my friend did all the assembly. He made it look easy, though, and worked for pizza and beer. We had this adventure on the weekend after Thanksgiving, which in the U.S. is often a time of relationship and reflection. It’s getting cold now. Because this oven generates considerable smoke, it’s an outdoor oven. We were fortunate to have cold but clear weather. To enjoy the pizza, beer, conversation, and stars, we needed supplemental heat and lighting, provided by a fire made in a portable ring and portable lamps. Was this the best pizza I’ve ever had? Quite possibly, especially the thin crust pizza. It turned out crispy on the top and bottom, while gooey on the inside. I need more practice cooking stuffed pizzas in the oven and playing with the temperature used. This one came out cooked but slightly charred on the top and just warm in the middle. Is this the best pizza oven available? I can’t make a direct comparison. It does seem to be well made for this price range, which is lower than other pizza ovens I’ve seen. The overall design worked well. The pizza stone and turning handle were helpful. The temperature dial could be larger. It was definitely an epic pizza making adventure. I look forward to future pizza making experiences with friends and family.
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Reviewed in the United States on December 1, 2024 by A reader A reader