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Experience the art of outdoor cooking with our premium woodfire pizza ovens. Designed for enthusiasts and casual cooks alike, these ovens provide an authentic wood-fired flavor that elevates your pizza-making experience. With durable construction and efficient heat retention, you can achieve perfectly crispy crusts and delicious toppings every time. Easy to use and versatile, our woodfire pizza ovens are perfect for backyard gatherings or cozy family nights. Transform your outdoor space into a culinary haven and enjoy restaurant-quality pizzas from the comfort of home.
$179.99
Having two spots is essential for making enough pizza for a party. ... Cheese was bubbly, crust was crisp and not over cooked, taste was amazing. ... I have a Woodwind pellet smoker with the sidekick attachment and a 14 '' grill for camping and thought the 14 '' single burner pizza oven would be a...
5
chartin17
[ We took this oven camping and everyone was jealous of our brick oven pizza that tasted( and smelled) amazing!! Easy to use and is a great adition to our camp.
5
Leonie
[ High quality product. We bought this pizza oven to make healthier pizzas than store bought. Since our purchase we had pizza night every weekend and enjoyed 'D. I. Y pizza parties' with friends. Clean up is easy, just scrape off residue with a silicon spatula.
5
Cressman
[ I 've only had the chance to use it once, but the included directions and recipes were great! I look forward to trying different types of pizzas.
5
Link
Really exceeded my expectations! I had been cooking homemade pizzas in the oven, and that worked just fine. Now that summer is here, I do n't want to heat up the house with the oven. I have a Woodwind pellet smoker with the sidekick attachment and a 14 '' grill for camping and thought the 14 '' single burner pizza oven would be a good option. Honestly, I did not expect much and had the opinion I might be wasting money on it. I could not have been more wrong. The difference in pizza quality was undisputable. I am not going back to the oven period! Cheese was bubbly, crust was crisp and not over cooked, taste was amazing. I ca n't believe a small pizza oven could make such a difference. We did have a bit of a learning curve, here are some tips: 1. Get a pizza peel, a thin metal one, preferably perforated to help the pizza slide off. It is a must have for a 12 '' pizza. I have n't used a wood pizza peel, but I suspect it would be too thick for the narrow opening of this oven. We used the bottom side of a baking sheet after our first failure which helped, but nothing like a pizza peel. You need to be able to slide the pizza all the way to the back of the oven, without bunching it up. We tried using the Camp Chef pizza spatula, but it just wo n't work for a 12 '' pizza. It might for a 6 '' but not anything much larger. 2. Do not heat the stone much over 600 degrees, initially there is an almost 100- degree difference between the stone and oven, so try to get a true 500 – 550- degree stone. I used an infrared thermometer to get the stone temp, but if you do n't have one, heat the stone slowly and allow the temp to get to 600 degrees and you should be fine. 3. Follow a pizza recipe that suggests making a poolish first. That definitely improved the quality of our pizzas. Look for videos on next level pizza dough, and you will find a good recipe. 00 flour works well, DiNapoli crushed tomatoes makes a good sauce, and get real whole milk mozzarella for the cheese. Higher quality, fresher ingredients did make a noticeable difference.
5
Joel 2025
I bought this as a gift for my son n law and he loves it
$259.99
Easy to use and is a great adition to our camp. ... Gets super hot and consistent. ... We used the bottom side of a baking sheet after our first failure which helped, but nothing like a pizza
5
chartin17
[ We took this oven camping and everyone was jealous of our brick oven pizza that tasted( and smelled) amazing!! Easy to use and is a great adition to our camp.
5
Leonie
[ High quality product. We bought this pizza oven to make healthier pizzas than store bought. Since our purchase we had pizza night every weekend and enjoyed 'D. I. Y pizza parties' with friends. Clean up is easy, just scrape off residue with a silicon spatula.
5
Cressman
[ I 've only had the chance to use it once, but the included directions and recipes were great! I look forward to trying different types of pizzas.
5
Link
Really exceeded my expectations! I had been cooking homemade pizzas in the oven, and that worked just fine. Now that summer is here, I do n't want to heat up the house with the oven. I have a Woodwind pellet smoker with the sidekick attachment and a 14 '' grill for camping and thought the 14 '' single burner pizza oven would be a good option. Honestly, I did not expect much and had the opinion I might be wasting money on it. I could not have been more wrong. The difference in pizza quality was undisputable. I am not going back to the oven period! Cheese was bubbly, crust was crisp and not over cooked, taste was amazing. I ca n't believe a small pizza oven could make such a difference. We did have a bit of a learning curve, here are some tips: 1. Get a pizza peel, a thin metal one, preferably perforated to help the pizza slide off. It is a must have for a 12 '' pizza. I have n't used a wood pizza peel, but I suspect it would be too thick for the narrow opening of this oven. We used the bottom side of a baking sheet after our first failure which helped, but nothing like a pizza peel. You need to be able to slide the pizza all the way to the back of the oven, without bunching it up. We tried using the Camp Chef pizza spatula, but it just wo n't work for a 12 '' pizza. It might for a 6 '' but not anything much larger. 2. Do not heat the stone much over 600 degrees, initially there is an almost 100- degree difference between the stone and oven, so try to get a true 500 – 550- degree stone. I used an infrared thermometer to get the stone temp, but if you do n't have one, heat the stone slowly and allow the temp to get to 600 degrees and you should be fine. 3. Follow a pizza recipe that suggests making a poolish first. That definitely improved the quality of our pizzas. Look for videos on next level pizza dough, and you will find a good recipe. 00 flour works well, DiNapoli crushed tomatoes makes a good sauce, and get real whole milk mozzarella for the cheese. Higher quality, fresher ingredients did make a noticeable difference.
5
Lance p
[ Mine did not come with a door and I called camp chef and found out I could order one, less than 20 bucks
Woodfire pizza ovens provide a unique cooking experience that enhances the flavor of your pizza. The high temperatures achieved in these ovens allow for a crispy crust and perfectly melted cheese, creating a restaurant-quality pizza at home. Additionally, the use of wood adds a distinct smoky flavor that can't be replicated with conventional ovens.
The best types of wood for a woodfire pizza oven are hardwoods such as oak, hickory, and maple. These woods burn hotter and longer, providing the ideal temperature for cooking pizza. It's important to avoid softwoods, as they can produce excessive smoke and impart undesirable flavors to your food.
To maintain your woodfire pizza oven, regularly clean out the ashes and debris after each use to prevent buildup. It's also essential to check for any cracks or damage to the oven's structure and to ensure proper ventilation. Covering the oven when not in use can protect it from the elements and prolong its lifespan.
Yes, a woodfire pizza oven is versatile and can be used to cook a variety of foods beyond pizza. You can roast vegetables, bake bread, or even cook meats, all benefiting from the high heat and unique flavor that woodfire cooking provides. Experimenting with different dishes can enhance your outdoor cooking experience.
When choosing a woodfire pizza oven, consider factors such as size, material, and heat retention. The size should fit your cooking needs and available space, while materials like stainless steel or brick can affect durability and heat distribution. Additionally, look for features like insulation, which can help maintain high temperatures for longer cooking times.
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