LotFun Outdoor Portable Wood Fired Pizza Oven 11" With Stone, Shovel and Cutter, Stainless Steel for Backyard Patio

Can’t wait to use it! Quality seems very high. Pizza oven is very steady and heavy.

Decent lower end pizza oven. Uses solid fuel to heat up oven and does a nice job of cooking your small pizzas. Ceramic baking stone is on a rotating mechanism that you can operate without opening the door. A nice feature. The glass window in the door allows you to see your pizza without having to open the door. A bit tinny, but what do you expect at this price point?

This LotFun Outdoor Pizza Oven has been such a fun addition to our backyard setup! It was surprisingly easy to assemble—just a few parts to hook together, and we were up and running in no time. I really appreciate how compact and portable it is, yet still capable of cooking delicious, wood-fired pizzas with that authentic flavor.The rotating pizza stone is a standout feature. Being able to turn the pizza without opening the door makes a big difference in getting an even bake, especially since the back of the oven runs hotter. The glass window and built-in thermometer are also super helpful—I can keep an eye on everything without constantly opening it and losing heat.We mainly use it to cook personal-sized pizzas, and it does a great job—crispy crusts and great texture. We’ve also used it for flatbreads and naan, and it handles those really well too. It’s definitely best when you use high-quality wood pellets or chips and give the stone time to heat up thoroughly before cooking.That said, the oven doesn’t come with detailed instructions or a starter guide, so there’s a bit of trial and error involved at first. I had to do some research online to get the hang of managing the temperature and fuel. Once you figure it out, though, it becomes much easier to maintain heat and get consistently great results.Overall, this is a great little oven for anyone who loves cooking outdoors. It’s not totally beginner-proof, but with a little practice, it delivers awesome results and brings a lot of fun to family pizza nights. I’d definitely recommend it if you’re looking to get into wood-fired pizza without investing in a huge, expensive setup.

Little hard to use, but once figured it out, it cooks great.

Great little oven for outdoor cooking. My husband loves grilling and cooking outside, and this is really great for making pizza or baking flatbreads like pita and naan. This is easy to set up and use and comes with pretty much everything you need to get started. I like that you can rotate the base and that you can maintain a little control over the temperature by watching the thermometer and adjusting the vent and/or opening the door.

A great addition to our outdoor kitchen. Comes with everything you need except the wood chips. I wish it also had the option for propane. The clean up of the wood ash is a bit messy, just like a charcoal grill. But it works great. The crust gets nice and crisp while the toppings cook just right. Easy to assemble. I recommend an outdoor cart to put it on to be moved into a storage areas. I fear it would rust easily if left out in the elements.

Call me lazy, but I'm one who believes some things are better handled by a machine, and making pizza dough is one of them. I use this with frozen pizzas, pre-made crusts, or canned dough and it turns out pretty good! A small take and bake from the local pizza place was lovely as well. Add a little extra Parmesan, mozzarella, and herbs to make it fantastic. However, if you're crust-ambitious, this works for that, too. Make sure you get some cornmeal to coat the bottom of your crust. This prevents the crust from sticking to the stone.It's a really good thing that setup is simple because the instructions are sparse at best - just a few pictures on a page. Two screws, and hooking everything else together by hand and it's done. I'd recommend pre-washing the pizza stone with a wet washcloth - you don't want to soak it, but you need to remove the manufacturing dust.Use high-density wood pellets for easiest use. I've also used some mesquite wood chips that did ok, but not as hot. The fire basket is great for getting wood started - pull it out, add the wood and stoke it with air until it flames. I have a little handheld fan that did really well for this. Just remember not to blow it towards flammable items, as it sparks. Once it's flaming, put it back in the oven. The nice thing is you can get the fire stoked up with blowing air, but not cover your pizza in ashes. Make sure you get the stone good and hot before adding your pizza - I had mine up to 420 F. Also remember to re-warm the stone between pizzas. The crust is best when that stone is hot! A high-heat rated non-touch thermometer would help with this process - but not the body temp ones. They're calibrated for much lower temps.If you're trying to decide between the fixed stone or the rotating stone, get the rotating if you plan on cooking pizzas. The back of the oven gets hotter than the front, so the rotating stone made it easy to get an even cook. It would have been cool if this had a turning motor or even a wind-up crank, but it's manual. The fixed-stone oven would be better if you're cooking lots of small items.Being such a small unit, it does require some pretty constant fiddling to keep the temp good, keep it fueled, and evenly cooking.

I haven't had the best of luck using this pizza oven. I don't think I used enough pellets. The oven came with no usage instructions at all. I went onto the internet to get an idea of how to use it. Make sure you use a lot of pellets to get this thing up to temperature. I will have to keep trying to get good results like I have read about in other reviews. I have not been that lucky