Dome Pizza Oven, Bone, Dual Fuel Propane and Woodfire, makes up to 16" pizzas

ha sido un antes y un después para mi cocina exterior, se complementa con mis necesidades para cocinarle a mi familia, excelentes materiales y facilidad para usar, mi familia lo amó a la primera fiesta de pizza

This was my first ever pizza oven. I would say the setup, instructions and the product are really well done. Had no issues setting it up and made first round of pizzas within a week. Great value and quality from Gozney here. Would highly recommend for anyone that even likes pizza.

The oven is great. We very much like the larger size -- it's bigger than our previous oven. The pizza's we've made have come out great!

Stones don’t heat well or retain any heat - Gozney support is useless. Buy a different oven

This oven is totally worth the price. It performs amazing!

the oven is great and Id totally recommend buying it. With that said there are a few things you should know before buying. 1.) it is very hard to get the oven to 950 degrees as advertised, i usually leave it on for Atleast an hour before use and the highest I've gotten it to is around 820, if its a windy day highest your gunna get is like 750 Not a big deal but just thought Id state it. 2.) the igniter will break unfortunately. Maybe this has gotten better with later models but my first one broke about a month in, after an incredibly annoying warranty claim they did give me a new one which was actually a model newer. I was very happy until that igniter on that one broke as well about a month in. Not a huge deal you just have to stick a lighter in it now to get it going but annoying to say the least. With that said, I do absolutely love this thing and it has come dome in price significantly since I bought it. Definitely worth it.

My dream has come true. I can finally make real pizza at home. Highly recommended. Quality parts, looks great

Versatile and easy to use. Just make sure you get an infrared thermometer and a metal door to get the heat up to temp quickly. 800F is a good spot. This uses propane, but you can try using wood too. Propane is easier, and the flavor is almost indistinguishable. Once you get the dough right and master the launch (not easy!) you will be turning out better pizza than 95% of pizzerias. Recommended.