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PIZZELLO

PIZZELLO 16" Outdoor Pizza Oven Propane & Wood Fired Pizza Maker Multi-Fuel Gas Pizza Ovens w/Gas Burner, Pizza Cutter, Pizza Stone, Pizza Peel, Carry Bag, Pizzello Forte Gas (Black)

    • Based on 653 reviews
Condition: New
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$299.99 Why this price?

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Availability: In Stock.
Fulfilled by PIZZELLO
Arrives May 25 – May 27
Order within 15 hours and 11 minutes
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Size: 16 IN


Color: Black


Features

  • 16" Dual-Fuel OptionPizzello outdoor pizza oven comes in dual-fuel burners (Propane and wood burner). The dual-burners design, which lets you switch between the convenience of gas for quick-fix dinners and delight in the luxurious wood-fired option when the evening is long.
  • Great Pizza in 60 SecOur pizza oven after adding the fuel combustion can reach 752F(400C) over 25-30 minutes, within about 60 seconds resulting in a perfectly crisp and delicious pizza crust.16 inch Large Capacity allows you to fit up to 16-inch pizzas,subs, pretzels, baked dishes and a wide variety of foods.
  • Pizza Anywhere Outdoor gas pellet pizza oven comes with fold-up legs and detachable chimney is easy to transport and set up. We prepare a carry bag for this oven so that you can easily carry it to pop in the car or caravan. It is very suitable for backyard parties, family gatherings, BBQ or outdoor camping and tailgate.
  • Premium Quality For excellent insulation function, we put the insulation cotton between double walled stainless steel insulation in the pizza maker oven to ensures more even heat dissipation during grilling. Premium steel with special coating which is not easy to leave your fingerprint.UPGRADE pellet feeder design with Pellet Scoop makes adding pellets more easier!
  • GREAT GIFT IDEA16" gas pizza oven comes with 2 Burners ( Propane & Wood burner), Stainless Steel Pizza Peel, 16" Pizza Stone,Pizza Cutter, Pellet Scoop,Carry Bag, all Key Accessories are INCLUDED. Perfect for home and commercial use. Makes the perfect holiday gift - Every family deserves great pizza!

Size: 16 IN


Brand: PIZZELLO


Color: Black


Heating Method: Conduction


Finish Type: Metal


Brand Name: ‎PIZZELLO


Item Weight: ‎39.4 pounds


Product Dimensions: ‎23.2 x 20 x 33.5 inches


Installation Type: ‎Countertop


Part Number: ‎X50002bkgs


Special Features: ‎Stainless Steel Pizza Peel/Pizza Cutter/Pellet Scoop, Wood & Gas Burners, 16" Propane Pizza Oven, Waterproof Carry Bag, 16" Pizza Stone


Oven Cooking Mode: ‎Conduction


Color: ‎Black


Material Type: ‎Metal


Included Components: ‎Wood & Gas Burners, Pizza Peel+Pizza Cutter+Pellet Scoop, 16" Propane Pizza Oven, Waterproof Carry Bag, 16" Pizza Stone


Batteries Included?: ‎No


Batteries Required?: ‎No


Date First Available: December 23, 2021


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: May 25 – May 27

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Great Oven, excellent quality!!
Size: 12 IN Color: Silver
I'm always baffled by negative reviews on a product that is inherently rated very high. Let's dispel some rumors... The stone will crack (likely most cooking stones) if you put a cold stone in a hot oven. They need to be in when you fire up the oven from cold. The holes for the propane burner are non existant... there are two studs that you hang the frame on the back of the burner on, there's nothing to screw in or drill - UNLESS - you're trying to put it in the wrong slot. There is a hopper/add slot for combustibles, and the actual hopper for the combustibles. Seems obvious, but you swap out the pellet/wood tray for the propane burner. The baffle that prevents ash from getting on your food when you use combustibles has to be removed before you use the propane burner. Two screws removed and you're good-to-go. It's not that big a hassle. Of note, if you plan on using propane from the get go, take the baffle out BEFORE you fire up and season the oven for the first time. I had a tough time getting one of the screws out of the baffle because it got hot. The battery is pretty self-explanatory, it even says what you need in the pics for the oven. The igniter works perfectly. Now, to the review... For the money, this is an excellent buy!! I shopped hard (like OCD shopping hard). Up against the top brand, I chose this one because it was significantly less expensive, and it came with almost everything versus adding on needed accessories. It also has 4 legs... Whoever think 3 legs on an 800° portable appliance is a good idea probably thinks ironing boards are designed well, too. The build quality is excellent, anything I had to attach went together easily (the instructions are a little lacking, but it's pretty obvious what needs to be done). I did the recommended first heating, and I used pellets. As others have mentioned, it's a little bit of a process, but they are all that way, even full, permanent installs that take wood have to be cared for during the process. Timing is everything, but you would probably want to wait before sliding a pizza in until the smoke from adding fuel had subsided. With pellets, I got the oven to 800°, but it took a while. After it cooled, I cleaned it, removed the baffle, slid the propane burner in, fired it up and within 30 min was at about 600-650° on the built in thermometer. I actually believe it's reading low because the first pizza was done very quickly and needed frequent turning (turning is the secret to good pizzas in these ovens - no more than 30 seconds without turning. A note about temps... I see all lots of claims of ovens that get to 900°. Not only is this unnecessary, but in the more detailed reading, anything above 700° may not be as desireable as people seem to think... The pizza DOES need some time to cook. I don't think I would have a 900° oven up all the way for these pizzas... Ones I've had from the super expensive portables are always charred somewhere, and sometimes the crust isn't "done" all the way. It takes practice, though. I am super pleased with the purchase, would totally buy again. One more note... the burner was shipped separately, and got snafu'd by the shipping company. I originally thought they had failed to send the burner, sent Pizzello a note to ask, after normal business hours. They responded immediately, with shipping updates on the burner, and it arrived the next day. Excellent customer service!!! Be wary of shilled reviews, and for those of you that write them... Work on your grammar, and just stop. UPDATE [1 month in]: Still love the oven!!! Am switching out the stone for a piece of steel, though, the stone(s) are a little unpredictable in my experience, and every great pizzeria cooks on flat steel, too. Also, more on temp... 600 is plenty hot enough, and the pizzas cook more evenly, if only a minute longer, and less chance to mess up one side. Lastly, the rotation is key, most of the cooking is done near the burner. Still a phenomenal buy! ... show more
Reviewed in the United States on May 25, 2022 by AlphaHotelBravo
    • The reviews are right. This is great
Size: 16 IN Color: Blue
I’ve been experimenting making pizza at home for two years with a home oven with a 550° max with a pizza steel. The YT reviews of this model and one low cost one from Wally World seem to be the most positive. The due fuel option is great. The propane is so much easier to control consistent temp, but there is a learning curve. There is off, a while range, and max. There aren’t degree markers on the dial, so you’ll have to test it out for preheating and testing temp while cooking. Otherwise this can send the stone up over 800° with oiled crusts catching on fire right away. Once it’s dialed in, it creates a great crust and browned toppings. I recommend trying 10-20 seconds between 1/4 rotations for two while revolutions around at first. The 45 seconds in the directions are outbid their minds for novices. The pellet/charcoal tray is a decent size and gives a great added flavor to the crust. It is much harder to keep consistent or controlled heat however. I’m still trying that out. The assembly instructions were clear and gave me no trouble. The build quality feels very solid. I’ve left mine outside with the cover on for a month now with off and on rain. No problems so far with solid legs that do fold in. The price at around $200 is great compared to the leading name brand that was the only well known options 2 years ago for roughly $600. The 16” capacity is the way to go for me. There is no wasted space inside, and 10-16 inch pizzas give so many options for most people. The negatives: - mine had 2 very small dings in the oven - my peel had a couple small dings in it - the peel has one side where the handle joint is a sharp edge that can dig into the pizza stone if you’re not careful. Keep that facing upwards, and you shouldn’t have any issue with rotations, loading a pizza, or removing one. I haven’t swapped the stone out for a steel yet like I planned, but the provided stone has been great. It didn’t crack after the first time it got rained on and I had to reheat the stove from cold. It only chipped a little, when I made a mistake driving that sharper edge into it in the dark. I was split between this, a $110-137 coal/pellet only one from Wally World, or a different Pizzello wood fire underneath model. I’m glad I got this one and would buy again. When my propane ran out unexpectedly from my regular full sized grill tank midway through pizzas for a family Christmas party, it was quick and easy to switch to pellets. Game changer is an overused term a bit, but this qualifies in my opinion. ... show more
Reviewed in the United States on January 9, 2024 by Missy
    • A few things I'd change about this
Size: 12 IN Color: Black
Review Image by plemans plemans
I wanted to use this a bit before I reviewed it. I've cooked on it probably once a week now for a total of 10x? Mainly just cooked pizza. Initially, I had issues as it took a bit in between pizza's to get the stone back to temp. So I bought a 1/4-inch steel plate to put under the stone. I initially just tried the steel by itself but it had too much heat and would burn the crust. But by sticking it under the stone, you still got a great crust and the steel plate helps the stone reheat quicker. A good investment. You do have to refill the pellets a lot when you're cooking. I found that it helps to use some base wood as they burn longer and then add pellets to increase the heat. I found that worked the best for me for keeping heating levels up. I haven't tried the propane option but might while car camping this summer. Issues that I had? The rear pellet feeder kept getting stuck. It warped in the heat of the pellets and bound on the lower area. So I had to modify that a bit to make it work. How I do a pizza? Get your dough ready. Don't use stock flour but get the "00" flour. Much better. make sure the board you're making the pizza on is dry and has enough flour the pizza doesn't stick. I tried different recipes and yeasts and went with the yeast/recipe I prefer. Try your own methods. Start heating it up. I get it up to about 800 and leave it there a bit to heat the stone/steel. Once its heated, dust your pizza peel with a little flour, get the pizza on it, then stick it in the oven. At that 800-850 its literally 45 seconds a side for most of what I've done. I cook it 45 seconds, pull it out, rotate 180 degrees, and back in for 45 more seconds. Works perfect. ... show more
Reviewed in the United States on January 24, 2024 by plemans plemans

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