Solo Stove Pi Pizza Oven | Incl. Outdoor Pizza Maker, Wood Burning Assembly, Cordierite Pizza Stone (13 mm thick), Stainless Steel, H: 15.125 in x Dia: 20.5 in, 30.5 lbs

I have had this for two days and cannot say enough about how easy and fun it is to use. I went with the standard wood fired version rather than the propane. Just get a good fire burning in the back tray using cigar size chunks of wood, let the pizza stone heat up a lot, and you are ready to go. After that, it takes a little bit of attention to keep the fire going. Just add another chunk or two of wood every few minutes.The first day I experimented with Boboli crust and Pilsbury refrigerated pizza dough since I did not have time to make my own dough. The results were outstanding with many friends saying it was the best pizza they had. Some tips - use lots of corn meal when using raw dough so it slides off easily. Start with a smaller chunk of dough until you get the hang of it. A full size pizza peel is nice for putting the dough into the oven, but a large spatula or smaller pizza peel is nice to have on hand for rotating the pizza in the oven. After letting it cook for about 30-45 secs, rotate it lots so it cooks evenly and does not stick to the stone. Good luck and have fun!

Quality craftsmanship! Heat is crazy with little to no fuel. I cut some oak into 4 inch long pieces and maybe 1 inch thick. I feed one of those 1x4 pieces a few minutes before putting the pie in the oven. Turn often to get even cooking on all sides. About 2 minutes per pie give or take a few seconds. Use 7 oz dough ball pressed by 12” tortilla press for best results.

Purchased the Solo oven for a father's day gift. It arrived with a broken pizza stone. Attempted to have the stone replaced and sent information requested for the replacement. Only correspondence from Solo has been a repeated email requesting the same information that has now been sent to them 4 times, still no replacement. Have not been able to use the very expensive gift. Very disappointing!

We love our pizza oven, will never go back to ordinary pizza

This company no longer sells the wood fired pizza oven on their site. Why??? It does NOT work! And, they won’t support it. So I would recommend not purchasing from this two bit company. They dont stand behind their products. Made in china with cheap materials and does not hold enough heat to cook a biscuit much less a pizza. All I’m sayingIs, buyer beware! I’m out of money with a product that’s crap, a company that won’t support it and now legal fees to get my money back.

Those reviews that say it does not get hot enough with wood did not use it the way I did. I had some kiln dried oak logs which was one of the woods the instructions recommended. I cut them in half to 4-6" long and split it to a bunch of 1 inch thick pieces as recommended by the instructions and loaded it up. The temperature got up near 900 degrees which cooked pizzas in seconds. The trick is to keep feeding it fresh wood to maintain a flame. If the flame dies, then embers alone aren't enough to keep it real hot but it's easy to throw a couple pieces of wood on top to quickly heat up for the next pizza. We made about 10 pizzas the first time we used it and worked great and everyone noticed and tasted the difference between this and the kitchen oven. I don't have the gas attachment but I agree it would likely be easier but I love the idea of wood-fired and don't mind feeding it wood every few minutes. It did seemed like I used a lot of wood but the pieces are so small that I really didn't use that much wood overall. I'm sure I used less that one 12" log for the 10 pizzas.I fortunately already had a miter saw to cut logs in half and bought a wood splitter and hammer to get them down to the perfect size to cook with. The one $25 bag of Post Oak will make pizzas for a very long time.

Controlling the temperature is not easy also having no vent super bad idea!

This thing sucks i don’t understand the good reviews . Terrible design the heat is coming from behind the stone instead of underneath all I get is burnt tops and raw bottoms . I’ve tried different settings , preheated for various times . Ten pies in and haven’t made one good one yet and I’m a professional pie maker . I can’t believe what they are charging for this thing . My camp chef pizza oven is half the price and works great