Masterbuilt Outdoor Pizza Oven - 14 Inch Capacity, 360° Airflow, Versatile Cooking

Work great. #sweepstakes

Cover fits and works very well

Light really easy and starts fire quickly

This thing is great!!! I'm from NYC and living in the south where there is no good pizza. I bought this thing, got a dough and sauce recipe from my buddy who owns a pizzeria in NYC, and I'm in heaven. 4 minutes to cook a pie.

I was very excited for this as we normally just use our oven to cook our pizzas. This is the PERFECT attachment for this grill. It provides a subtle smokiness to the flavor while still providing a wood fired feeling. Using it twice for family pizza night we have had nothing but consistent results! I would definitely recommend if you are even thinking about this to purchase it.

[This review was collected as part of a promotion.] Love using this to make pizza, only wish it didn't burn through so much charcoal when I do. But it's worth it! Pizzas take about 6-8 minutes to cook completely at 550-600 degrees F. I've found a good trick, if your pizza is sticking to your peel, is to leave the pizza on the peel in the oven for 30 seconds, then it slides off super easy

I think it is great for what it is. Easy to plop in and fire up. Pizzas where great and crispy. Trick is cook the dough for 40-50 seconds on each side before covering with toppings. Helps the dough to cook better on both sides and get nice a crispy. Lots of homemade pizza nights this summer!

[This review was collected as part of a promotion.] I can't wait to put this to good use for my next summer family get together. I will be able to make all the kids happy in short order. Being able to crank the heat to the stone oven will push out a pizza every 5 minutes! It'll probably takes the kids longer to prep their pizza...lol

Nice smoker. The assembly instructions are horrible. #sweepstakes

Whats not to like wood fired pizza on demand. Works well but I had to relearn pizza cooking because at 650° the pizza cooks in 3.5 to 4 minutes. My only small complaint is I would like to see the opening 2-3 inches taller and a 3/4" thick stone. The stone itself seems a little thin and you can't see the back of the pizza when cooking. Even with that the pizzas come out amazing.