Westinghouse Wood Pellet Artisan Outdoor Pizza Oven - Portable Stainless Steel Design

My family couldn't wait to use this pizza oven and we all loved it! I can see us using this quite a bit! Putting it together was not terrible. My husband did it by himself without any assistance but he did use his own tools. We used frozen bread dough that can be bought from most grocery stores and it worked without any issues. I do recommend using lots of cornmeal on the peel. I actually pressed the dough out on cornmeal and then put more cornmeal on the peel itself. Be careful though as the dough will slide around quite a bit. It does seem like it would be a good idea to have a second peel to have another pizza ready to go in the oven. The directions say to rotate the pizza every so many seconds...follow those directions. It does NOT take long for the pizza to cook. Once it was hot (about 15 minutes) it only took about 3 minutes to actually cook the pizza. It was kind of a guessing game to make sure the oven was hot enough. Getting an inexpensive non-contact thermometer to know the temp might be a good idea. We did find that some of the pizzas had a more potent smoked flavor than others. We think we figured out that that was because they were cooked when pellets had been added so the "smoke was rolling" which caused the extra smoky flavor. Features of the oven itself: The tool to open the hopper for the pellets is convenient. Just make sure you don't lose it. The fact that the door removes completely is nice, but it would be better if there was some place on the oven itself designed to hold the door when you remove it. We ended up using the oven door to rotate the pizza on the peel since we had no where else to put it. We put the oven on a metal workbench, but it did NOT get hot underneath. It's probably not recommended, but we would totally be comfortable putting this on a plastic table. The entire oven started out the shiny steel, but very quickly, the pieces that get hot changed color, which I think is to be expected. We did find that some of the pizzas had a more potent smoked flavor than others. We think we figured out that that was because they were cooked when pellets had been added so the "smoke was rolling" which caused the extra smoky flavor.