Kundeanmeldelser for VEVOR utendørs pizzaovn, 30 cm vedfyrt pizzaovn, pelletpizzaovn med termometer og elektrisk rotasjon, bærbar pizzabaker for utendørs bakgård, terrassecamping, pizzastein, bæreveske, spade

Cosa dire? Semplicemente fantastico.? Io lo faccio funzionare con i rametti secchi delle potature degli ulivi e del cedro del giardino. In 20 minuti arriva a 400 gradi e fa una pizza, per fare la seconda la terza e così via non bisogna distrarsi ma continuare ad aggiungere cippato e rametti altrimenti cala. Forse con il pellet alimentare andrebbe meglio ma non mi fido e poi costa troppo. La piastra girevole è’ una bomba!!!

magnifique four je viens de le monter je vais l'essayer ce week-end

Parfait !

Ça va super bien, il cuit très bien les pizzas et il est très simple à utiliser

Dommage que certaines pièces comme la porte pas assez épaisse mais par rapport au prix. Permets de faire de belles pizza

1'30 pour cuire les pizzas ! génial ! On retrouve le vrai gout des pizzas

Excellent produit, facile à utiliser une fois bien assimilé le temps de combustion et la température idéale de cuisson. Les pizzas réalisées étaient parfaites. Je recommande

Ottimo anzi meraviglioso sia per il prezzo e le caratteristiche non date retta alle recensioni negative e tutto falso anche io ero molto scettico ma ho voluto provare lo stesso e vi dico in 20 minuti la Pietra e arrivata a 420 c e con una cupola di 480 c qui straordinario

We’re eating great pizzas a couple times a thanks to this practical little oven.

Product Review: Vevor Dual Fuel Pizza Oven Fantastic Propane Performance, But Wood Pellet Mode Needs Work The Good: I have had a great experience using the propane side of this dual-fuel oven. Pizzas cook incredibly fast and bake completely through. Even when it is exceptionally windy outside, the overall temperature drops a bit on high, but it does not negatively affect how the pizza bakes—it just adds a tiny bit of extra time. Beyond pizzas, I have used it multiple times to cook steak. Placing a fully thawed, seasoned steak in a cast-iron pan with avocado oil and a few pats of butter yields absolutely amazing results. The Bad: My experience with the wood pellet option was much less successful. Initially, the pellets caught fire quickly and raised the oven temperature fast, which seemed promising. However, a few minutes in, the oven began billowing thick, pure black smoke. The smoke heavily coated all the internal stainless steel surfaces with a thick black powder. I tried to increase the oxygen flow by opening the top fill cover, pulling the pellet tray out slightly, and leaving the front oven cover open, but nothing stopped the soot. After a few minutes, the intense fire quickly died down to just coals, causing the oven temperature to drop drastically. By that point, it was barely hot enough to melt cheese, let alone bake dough completely. Side Note on the Dough: For the pizzas, I used a dough recipe from Vito Iacopelli on YouTube. The dough itself turned out really good, though I definitely still need some practice with my launching and shaping technique to make the pizzas look a bit better! Overall Verdict: As a propane-fueled pizza and steak oven, this unit is excellent and reliable. However, the pellet function has a steep learning curve or airflow issues. I plan to give the pellet side another try in an area completely blocked from the direct wind and after double-checking that my pellets are 100% dry to see if performance improves.