BURNHARD Nero Stainless Steel Outdoor Pizza Oven with Pizza Scoop and Pizza Stone, Model 2022, Wood Oven for Garden, Compatible Fuels: Pellet/Pellets, Charcoal and Briquettes

This is a great little pizza oven, myself and my 3 kids love it (and the twice-a-weekend pizzas!) There are a few tricks I wish I’d known before, and I’m sure I have more to learn, but in case it helps: 1. Use a hardwood pellets, it won’t get hot enough with softwood and logs are too big 2. Use a (Camping) blowtorch to light the oven and to help ignite newly added pellets. It’s a nightmare to light otherwise- there are YouTube clips showing how to do this with other pizza ovens 3. Dust the peel with flour before you put the base on, then work quickly (thin toppings!) I use a tablespoon swirl of olive oil, 2 tablespoons of good Italian chopped tomatoes (Mutti) straight from the tin and a sprinkle of salt. 4. Fresh mozzarella (from the bag, in water) is really good (1/4 to 1/2 per pizza) with a few Fresh basil leaves. I take it out of the bag and press it under a plate and a large bowl (filled with water For weight) in the fridge for a few hours beforehand to get some of the water out, otherwise the pizza topping will be quite wet. Soft fresh goats cheese Is good too. 5. Have all of your toppings ready before you start, there are several tasks to manage and the pizzas cook quickly! Mandolin-sliced courgette with a quick brush of olive oil, olives, capers, super finely sliced red onion and fresh herbs are all great. 6. I don’t have a thermometer but I find the one on the oven good enough. Before cooking the first pizza, I fill the pellet tray and light It. After 10-15 minutes, I add a mug more pellets and torch again. Flames come out the chimney! The thermometer on the front shows about 400-450. At this point, I put in the first pizza, check it through the peephole, turn after 45seconds or so and it’s done in another 45 seconds (200-230g of dough for base). 7. Before the next pizza, I add another 1/2 mug of pellets, light again with the torch (otherwise you get a lot of smoke) and wait for signs of flames from the chimney again. 8. If you’re making a few pizzas (I’ve done up to 10 in a row) the peel gets hot and the pizza base can stick. I’ve found sandwiching the end of the peel between 2 ice packs on the table between uses solves the problem (not as attractive as the rest of the setup, but it works!). Make sure the peel is dry before dusting with flour for the next pizza. 9. Sourdough base is fantastic, I make a very ordinary sourdough as daily bread and that dough is just fine (obviously not too wet though). I have also used Tesco fast dried yeast to make a quick base, it works great, not quite as good a flavour as sourdough but it is definitely easier to handle. It’s just occurred to me that ready prepared pizza might be an idea too! If you can’t build a real pizza oven, this is great - takes a little practice and would probably be good to have 2 adults (one to tend to the oven, one to prepare the pizza as fresh homemade bases have to be thin and prepared just before you put each one into the oven). Having said that, as any kid will tell you, lone parents/grandparents and fairy godparents are magic and can do just about anything so in that case, one adult will do I must add, customer service was great, the thermometer was broken on my oven when it arrived, it was replaced Within days.

Great little pizza oven and quality. Delivery was very quick and oven came well packed. It assembles very easily and all the parts are good quality. I bought the hardwood pellets which you light with a gas torch. The oven takes about 20 mins to get up to heat (400c) I have used commercial pizza ovens in the past and this little oven produces pizzas that will rival any of those. Cooking pizzas at 350c+ takes technique and I would recommend watching some videos on line as there are some great tips. I will be recommending this to other friends as the quality is great. If you are thinking about a pizza oven this would be a great choice.

This is a great little pizza oven for beginners, it gets up to temp swiftly using wood pellets and makes a glorious pizza within 60 seconds! It is stylish and easy to put away with the folding feet. The only gripe I have is that the box arrived damaged, the flume took a hit and the cap is now wonky. However aware this is due to the postage company - but it would have been nice if the pizza box itself was within a box for posting purposes.

It works. What more can one say? Easy to assemble. Up and running after half an hour! With front pyrometer reading 250C tried garlic bread (easy), pizza mostly worked (forgot to flour the pizza peel on the second one - pizza would not slide off onto stone). Also had a go at a small loaf of bread with the spare dough - allowed to cool to 200C (on the front pyrometer), but I think that was still too hot. Almost worked, but a little charring on the surface with the core still raw. Will try 180C next time. I experimented with some very small oak offcuts, charcoal and wood pellets. Wood pellets seemed to provide the most consistent pizza firing temperature. The oak was too variable, and the charcaol (understandably) didn't flame. In conclusion I would suggest wood pellets for pizza and charcoal might work better for bread. So far, very pleased. I think being small (only 12" pizzas) makes temperature control within the oven much easier than in larger ovens.

Takes about 30 minutes to get to 400-599 degrees and cooks great. The thermostat on the front is useful but an IR one is needed to go with it. Made some lovely pizzas, just need to get the dough right. However, the stone cracked after the fourth use despite proper care. I contacted the seller for a replacement and they wanted the entire oven shipping back which is just impractical.

This is an awesome product! Well worth the money. Got fed up of the Ooni products not being in stock so thought I’d take a chance on the Burnhard model after watching some crazy funny Dutch guy use one on YouTube. So glad I did! It was shipped before the estimated delivery date, arrived so quickly and so quick and easy to put together. I’d recommend using natural fire lighters, wood pellets and kindling together and you get a great little fire burning. Would also recommend buying pizza tins rather than making your pizza on the paddle as you need to turn it as it cooks so quickly, far much easier if you make your pizza in a tin beforehand and do it this way. Really glad I bought this.

The wooden handles on this essentially burnt off on my first use. I've tried to contact the seller multiple times for spare parts but they said they didn't have any. Now, this was after a two-week gap after each email. I tried calling Springlane multiple times, emailing, trying to get amazon to help but nothing. As the seller is in breach of the A-Z guarantee by not responding for 2 weeks at a time I submitted a refund request and it was denied, why? Absolutely no idea as they didn't say. The A-Z claims team obviously don't know their own policies. As its obvious the seller breached it, but Amazon isn't doing anything about it. Amazon rejected the claim after 2 months. And now I have another ongoing. Do not buy this! very bad quality and the after-sales is even worse. Possibly the worst experience I've ever had buying online.

Just had one go so far. 350 - with hardwood as fuel. Cooked a pizza in no time. You need to keep opening the door to check the pizza isn't burning - 30 seconds too long and the toppings can burn. But you need to keep the door closed to preserve heat. Tips. You'll need to turn the pizza around during cooking. One end of oven definitely hotter than the other. This (constantly opening the door) affects heat retention. Make sure your pizza dough is thin and pizza size is small. Too large and you'll struggle throwing it off your paddle. To help do this use plenty of flour on your paddle. One person rolls dough. Put it on the well floured paddle, quickly put your toppings on, slide it in. Door back on. Bit more wood in the burner end, turn pizza around. Get next base rolled. Bring out pizza. Door closed. Next pizza base on paddle (well floured), quickly put toppings on - repeat x times ... depending on number of guests. I definitely was getting better and learning. It's not a relaxing meal yet, (barbeques and outdoor cooking never are for the cook!) but I should get there. Oven was hot enough to make the process energetic! Pizza's when done well were excellent and couldn't keep up with guests eating speeds even at the fast speeds for cooking. I wouldn't worry too much about the oven temperature and cooking speed if you are thinking of this. The bottleneck is putting toppings on as soon as rolled dough is on paddle (well floured - can't emphasise this enough), getting your guests/family to make toppings decisions when you need them too, whilst they are chatting and relaxing, with you frantically, seemingly rudely, interrupting. Number 1 tip. First attempt ... just do Margherita's. No options! They were amazing and approved all-round.