Pizzacraft PC6500 PizzaQue Portable Outdoor Pizza Oven - Gas Powered, Stainless Steel, Perfect for Backyard, Camping & Tailgating Parties

I’ve ordered 6 of these. Perfect gift for my adult sons and great wedding or shower gifts. Add a personalized pizza paddle for a perfect gift.This thing is bad ass. Works like a champ on home made pizza just as well as frozen pizza. You get that crispy crust like your favorite pizza joint does it yet you are at home drinkin beer. Win win.One tip for using this thing is you gotta preheat it for maybe 10 minutes before you throw the pie in. You gotta get the stone up to temp but after that it’s ready to go. The temp needle will say it’s up to temp but the stone isn’t so be sure to preheat otherwise you’ll have lame crust. Boo. Just say no to lame crust.Another thing I remembered is the opening is only so big so if you’re making your own home made crust, be sure to not make it too thick cus it’ll rise on you then you’ll have to take the top off to get your pizza out. CPK or Digorno will fit just fine.This thing is so much better than using a plane Jane pizza stone in the oven. $300 better? Prolly not but you’re rich so just buy it and cook pizza outdoors like a champ cus that’s what you’ll be eating after you buy this thing. Grizzly Adam’s ate pizza cus he was a MAN. You wanna be a man then click BUY NOW and start eating pizza like Grizzly Adam’s ate pizza.Love this pizza oven. Highly Recommend it……..was extremely disappointed to see the price $100 cheaper 2 weeks after I bought it. Not happy about that.I bought this in 2018 and it is still one of the best purchases I have ever made. Incredible tasting Pizzas, because it gets to temperatures a regular oven cannot get. I use it at least twice a week (covered outside the entire year). Highly recommend!!!I lived in Italy for 2 1/2 years in the early 1980,s. and loved the pizza. The pizza I had in Italy is totally different from the pizza we make in the U.S. My favorite pizzeria used a wood burning oven and would make individual plate sized pizzas. I have tried to duplicate that pizza for the last thirty years, Everyone has always raved about our pizza but it was just not the same. The problem is not having the high heat wood burning oven. I saw the PizzaQue on You Tube and was really interested. When we noticed the oven was available on Amazon prime we ordered it immediately.We have been using our PizzaQue for the past five months or so and absolutely love it. The very first pizza we made was great. We have made pizza for several of our neighbors and they say it is the best pizza they have ever eaten.The PizzaQue is a serious tool and as such requires learning a few things. First you must read and follow the directions. So far we have only made 11" and 12" diameter pizzas. You can make up to 14" pizza. We have used a pizza stone in a normal oven for most of the past thirty years with great results but have always dreaded getting the pizza off the peel. If you take too long putting the topping on your pizza it will stick to the peel. We have recently started building our pizzas on parchment. We use an 11" and 12" plate as a template and use Reynolds brand parchment. The results have been excellent, it is like training wheels for pizza making. We use a scale to weigh the dough, a proud 8 oz. for the 11" and a proud 10 oz for the 12". Another huge advantage of using parchment is you can get your dough formed ahead of time before you start adding the toppings. At about 2-3 minutes from putting the pizza in the PizzaQue, I use tongs to pull the parchment from under the pizza. May sound difficult but the Reynolds parchment works so good it is no problem, Cheap parchment will be more of a challenge. I like spartan Italian style pizza, my wife like lots of toppings. With lots of toppings the crust seems to finish before all the toppings are done, particularly with raw onions and mushrooms. When the crust is done I slip an inverted 12" pizza pan under the pizza. This keeps the crust from burning and gives the pizza more time to bake. Another advantage of making smaller pizzas, is you can vary where you put the pizza in the oven, the back bakes hotter than the front. I also turn the pizza several times. All this takes practice with your peel and tongs but is not at all hard and the results are more than worth it..I could go on and don't want to sound too over the top but we have just had a blast using the PizzaQue. The design of the oven is genius and for a reasonable price gives you almost wood burning oven results. Also the fit and finish of the oven is much better than expected and the oven uses very little propane. We have only just started experimenting and plan on having a pizza party where everyone creates their own pizza. Probably nothing can match the pizza I had in Italy but the PizzaQue is close.Probably the best cooking purchase i have made in a while. Oven is simple to use, transport and maintain. Cooked awesome pizzas in about seven minutes!I Made a simple bread machine semolina pizza dough and rolled it out fairly thin. Then grabbed a can of simple market basket pizza sauce with olive oil (just a basic low salt pizza sauce with a few basic spices), added 1 1/2 tablespoons of tomato paste, 1 teaspoon of fennel seed, dash of salt, crushed red pepper, dash of sugar, 1/3 cup of water, tablespoon of sauteed minced garlic and cooked for about 5 to 10 minutes and wow! Made a pineapple and chicken pizza which was absolutely fantastic! I have purchased the optional stand, stone scrubber, wind screen, and most importantly the smoker! The smoked pizza was incredible!!!! It makes me wish amazon reviews had a scent option so you could experience the hickory, smoking the pineapple chicken!.I bought a bag of Traeger PEL319 Hickory Pellets and put them in an airtight bucket until use, Installed the Wood Pellet Smoker as a previous reviewer said, offset to the side for easy access, and filled with 2 1/2 scoops of hickory pellets .Preheated the oven outside in the cool air at med high for about fifteen minutes (with the wind door on) until temp was about 650. Pellets were just starting to smoke as i inserted the pizza. I kept the temp at about 650 to 700 and the pizza was in about 8 minutes and it was awesome! Didn't let the heat get too high so as not to start the pellets on fire (although the ones that had accidentally fallen out of the tray during insertion did flare up for a little while).The whole oven and setup was fairly easy to assemble (although one of the legs screw holes were slightly off and had to be drilled, not a big deal). If you want to make pizza without the hassle of building a wood fired oven, stoking it for two hours, and prepping and lugging wood then for a base $139, this deal can't be beat.My summers by the pool, sitting on the deck, will be filled with family and friends (and maybe some wine), children, night fires and an extraordinary wood fired type pizza experience!A SENSORY EXTRAVAGANZA!!!!!!!P.S. - Try to stay near this pizza oven or dont walk away for too long. I cooked my pizzas outside on a 45 degree day with a mild wind, with the wind screen on. For those who have said they cant get their oven temp up beyond 650 degrees: after bringing a pizza inside for three minutes, i returned to find my oven temp gauge at 900 degrees after 3 or 4 fallen wood pellets had started to slightly burn, and i mean just a little (not a roaring fire by any means). The oven did have the wind screen on as well while its temp climbed. Just watch it closely and high temp is achievable.Update 6/13/22 - 5 years later and this thing is still going strong perfect still makes fantastic pizzas and I love the smoker option. Even though the price has gone up a little buy this and you can't go wrong.gets nice and hot in Summer, but I have not tried in Winter yet.Aún no lo uso pero todo llego muy bien y sin problemas. Espero que al hacer la primer pizza todo funcione bien.