Expert Grill 15" Charcoal Pizza Oven, Black

For the price, this is amazing. You will probably throw away a few pizzas before you start making a good one but don't get discouraged. Recommended cooking temp is between 650-750. Get 14 inch metal pizza peel from Amazon. Wooden ones are too thick and will crumble your pizzas. Look up recopies on youtube and you are good to go! Also, don't use mozzarella thats been precut, they add starch to it and it won't cook properly. Use block of mozzarella. Walmart sells 1 pound block and its perfect for few pizzas.

Great pizza oven. I'm not a fan of gas fueled ovens as you don't get that nice charcoal/wood hint and variability of crust finishes. I was looking for something to get me started making my own pizzas and this fits the bill perfectly. You can heat it up with charcoal then sprinkle some wood on top for flavoring. Took about 6 minutes to assemble. Super easy with one screw driver.

I have been seeing these smaller pizza ovens online and at stores for a while and I just didn't want to spend $250 on one. When I ran across this one I figured I'd go for it. I cannot believe how cool this is and how well it works. We cooked up some frozen pizzas for the 1st cook and they were amazing. Homemade next.

I loved this, it's so easy to put together and use. It made great pizza after I learned the perfect amount of charcoal to use to get the desired temperature. It was a hit with the family we all made our own pizzas and had a competition for who made the best pizza. The next pizza-making party is with all the kids so they can have fun making then cooking their own pizza and seeing how fun it can be to cook.

Just did my first test run and it was amazing. $100 for similar results of a $400 Ooni. It says "charcoal" but I used a base of charcoal and then built a proper wood fire in the basket, apple wood and cherry wood chunks. I used this as a legit wood fired pizza oven and the results were incredible. Love it.

This pizza oven works flawlessly. I was hesitant with the “cheap” price tag, but wow. Literally makes the best pizza. I wanted a charcoal one versus propane, and I'm so glad I chose this one. Easy to assemble and easy to use. Pizzas flying out in 2 minutes once heated.

I always wanted a big concrete Pizza oven, When this came up even tho not large it is larger than many on the market, I won't tell how good it is as there are plenty of positive reviews on this site and on youtube, I haven't gotten a chance to use it, But the top part looks very well built, and I'm quite happy with the build, however, the legs are another story, Even before I had a chance to use my Grandson leaned against it a tiny bit and it folder over, bending the leg back it just sort of flopped back down,I could see this crashing full of hot coals and ruined pizza. Im handy so I took it to the shop and the problem is that each leg is held on with two screws, The legs are just thin square thin tin tubes with a plastic foot, The legs are attached by a bent over flap that very easily bends outward, I had to remove each leg, hammer more flat and attach some leg supports with 1/4 inch bolts, I know this will work because I used it to stand up from ground level and It felt sturdy. See pictures. I would buy this again even with the current leg design, but add the leg supports

Great starter pizza oven. I have made about 25 pizzas so far. I have never owned a pizza oven so I bought this as a starter oven. Didn't want to invest in a higher cost oven until I made it through the learning curve. Also, until I knew which oven to try that'll possibly fit my wants. There is a lot to like about this one. The cost and it definitely gets to temp, 600-850 easily. I use wood chunks on top of wood charcoal. I do a crust style that is not a true Neapolitan. I like crispy crust so I cook at lower temps longer(575-700). My two biggest draw backs are 1. it's only wood/coal fired so very inconsistent in temperature and burdensome while making pizza to get a pizza ready, only to have the pizza wait, sitting on the peel before cooking it as I get the temp back up. That is obviously not a quality or construction issue. But nevertheless I now desire gas or a gas combo. The second issue is a biggie to me. I can never get crunchy or crispy crust on the bottom. I've tried with a few different dough recipes but just can't get crispy at all. I just think the oven bottom and stone are too thin. This leaves me happy I didn't invest a lot to learn my oven doesn't make crispy pizza. It always fully cooks but just never crispy at all. Therefore my assessment is it's a great starter oven.

Oven is pretty good. First time using a pizza oven. Did some research and experimenting. Using lump charcoal, hotter and longer lasting than the briquettes. Also adding in chunks of hardwood. Gives a real nice flame. Works well. Can't control the temperature Get about 5-6 pies before it gets too cool. Had to exchange the first oven , the legs are very weak. Walmart customer service gets a 10 for that exchange. Would only recommend for light use because of the legs. Other people have mentioned the issue with the legs. Great beginning oven , will probably get a better one that works with propane and wood so that I can make more and control the temperature

Did a test run after receiving it. The paint in the inside started bubble and melt off onto the stone and the plastic handle melted off after about 45 min. I think it could have worked great if there was no paint on the inside ceiling and the door handle was wood instead of plastic. It did get past 900f on the temp gauge so it could have worked great but I returned it. Will be looking for a stainless steel model.