Mont Alpi MAPZ-SS 12000 BTU Multi-Fuel Countertop Table Top Stainless Steel Portable Outdoor Cooking Kitchen Backyard Propane Gas Pizza Making Baking Oven Roasting Grill - Pizza Stone Included

Here is my review of this oven. I have a background in food service; my family owned a restaurant with a pizza oven.This little oven gets up to temperature very quickly. The stone obviously takes longer to preheat than the air, but in less than 10 minutes it was ready to go at slightly less than 550 degres fahrenheit. We did nine 10-12 inch pizzas in a row for a family dinner. The oven would drop to around 490 in the 10 seconds it took to swap pizzas, but would be back over 500 in just a few seconds. The pizzas were very thin cracker style crust and were evenly baked. On some of the pizzas I turned them half way through the baking cycle, others I did not. No one could tell the difference. I was a little leery of this oven based on some of the reviews on Amazon. I do not feels the low reviews are justified.Here are some tips that might help:Let the oven preheat the stone adequately. There are not enough BTUs available to cook pizza and heat the stone at the same time.Leave the door shut. If you are looking you are not cooking. I don't understand people who let the heat out and complain the oven won't get hot. It is not capable of heating your neighborhood to 500 degrees (and your neighbors are thankful for that).Bake test pizzas while carefully timing until you get a desired result. In our case, 5 minutes gave us a very crispy crust, well melted cheese and pepperoni just starting to curl; just the way we like it.Construction is very good. We are happy with the puchase.PS: the last pizza was topped with cherry pie filling and chocolate chips and lasted about 10 seconds flat.

Pretty cool oven! Ours just came and we gave a try last night, have not had a chance to do pizza yet but looking very forward to that as I believe this will work great. We are in Texas and even though it is just mid-June the heat is on and I am looking for ways to avoid using my inside ovens, we did a loaf of frozen French bread last night and a dish of hash brown casserole and it worked great, we have a little bit of a learning curve to get used to, but we did not use the stone as I was worried about the glass casserole dish getting to much heat, but I think it will work well for what we wanted out of it. This is also a test run to see if we would truly use an authentic pizza oven, just not sure if it would be worth the investment, but this is a great way to try our hand without breaking the bank, nice little unit - we have attached to the larger size propane tank.Update 07/14/16 - still loving it! Adding some pictures, purchased a set of 4 smaller stones on Amazon, found a great authentic pizza recipe and ordered the "00" flour here and the results have been just what we wanted - better pizza than we can get in our area.

At $200 - it is 5 star. at $300 maybe not.What is it - a stainless steel shell with a burner that gets the baking stone (instead of a grill) very hot. It has a high ceiling (and opening - about 8") which means that it has capabilities as an oven and not just a grill (in fact it probably doesn't grill well - but that's ok).It is called a pizza oven and, due to the high heat, it is effective at getting the crust done (sometimes charred) while the cheese cooks. Other approaches to pizza would not have such a high ceiling but it is this high ceiling that opens up other possibilities - in my case, bread.Practicals:I have had the oven for a bit over a month - and have baked bread three times and pizza maybe 4 times. Depending on the outdoor temp, it can hit 500º (per the internal thermometer) in 10 minutes and, with propane and without wind, maybe 600º. The problem is that the pizza stone gets so hot that it burns the crust bottom if you don't watch out and you must rotate the pizza to prevent burning as well. After reading some other reviews, I added a second pizza stone (this one 13" - yes, there is plenty of room), but my 2# loaf of bread crust was still burned - though it was a pepper/cheese bread and it may have been the oil from the cheese that helped it to burn. It seems that a single 1# loaf is pretty small for the stones - and this was an attempt to make use of the space. Other than the thin burnt layer on the bottom, it was great - upper crust crispy and the whole loaf done. I think I will try two 1# loaves next time and surely will try another 2# loaf.Other reviews have noted that it is a good 'outdoor oven' for whole chicken and such. Dinner tonite will be tortilla crusted salmon - which I will cook in a pan (tho I still need to do a cold trial with the pan to make sure the door will close with the handle inside)Potential: The upside of the no insulation is that it is very light weight (30# including the first stone)- and can be taken to a park as a portable oven at a picnic. Fresh pizza at a park? Sounds good. Fresh bread? I don't know - no matter how good it is, how many people want to bake bread on a picnic (unless it was a cold cut lunch - make your own sandwiches). Maybe fresh cinnamon rolls for breakfast or brunch at the park. And, you could do a hunk of pork or a whole chicken. Again, probably not steaks or burgers - but we have regular grills for that.This is a whole new box to think outside of.I have a natural gas stub for my big grill. I am thinking of piping in natural gas to this unit. I understand that it may not heat up so much with NG, but I am not sure that will be a problem. and, I would keep the portability of using propane for outings.Warnings? due to the heat and the lack of insulation, the exterior gets hot. Kids will need to be kept at a distance - but that's no different than a barbecue - tho the shiny stainless might make it a bit more attractive to the little ones.

This oven has excellent exterior design, but that is where the pro comments stop. The function of the oven is so inferior you could never bake a parlor quality pizza for many reasons. The U-shaped burner is about 2” below the pizza stone which applies most of the heat directly into the stone. The U-shaped burner causes far too much heat at rear of the oven and opening to rotate pizza will cause even farther complications. That said the crust bottom will burn before the topping gets hot enough to even start to brown tint the cheese. The oven takes about 20 minutes to attain 550 degrees on the cabinet thermometer. After placing the pizza in oven, the cabinet temperature never gets over 450 degrees and the crust is done long before the overall pizza is. I baked several pizzas on a 90-degree day trying different approaches and all were similar. I rate the oven at one star only for design. I feel I’m qualified to make these assessments being a past restaurant owner/cook and retired troubleshooter for a large corporation.