Outdoor Gas Pizza Oven with Automatic Rotating Pizza Stone - 14 Inch Portable Propane Pizza Ovens for Outside - Professional Pizza Grilling Stove for Outdoor Kitchen - Global Patent

I bought this Pizza Oven during Prime Day as it was something I had been looking at since I discovered it, while shopping on Amazon a few months before.I had previously been given a Bertello Pizza Oven and loved the results except for having to turn the pizza every 10-15 seconds. The other issue with the Bertello Pizza Oven is because it heated the rear of the stone the center of the Pizza Crust never got completely cooked before the outside edges were burnt even if you successfully turned the Pizza on the stone 4-5 times in a timely manner.This meant that for the Pizza's we made with this Pizza Oven, we would have to stick the somewhat completely cooked Pizza in a 500 degree oven for 2-3 minutes to get the crust completely to crispy.Based on those shortcomings, I began looking for a Portable Pizza Oven with a Stone that rotated and found the Mimiuo. My wife and I had actually bought 2 of the Bertello Pizza Ovens, She bought 1 for me and my outdoor kitchen and one for our son-in-law. I want to emphasize we made literally dozens of great pizza's with the Bertello Ovens.Using Fresh Pizza Dough from Publix Supermarket's Bakery Department, we got outstanding results that everyone in our family thoroughly enjoyed. We made a wide variety of Pizza's and both the adults and teenage grandchildren in our family basically demanded homemade pizza's over Pizzeria Pizza's at least weekly.However, for a truly satisfactory Pizza, you had to turn the Pizza Oven Heat down as you put the Pizza in the oven to prevent burning the outside edge of the crust, you had to turn the pizza 4-5 times every 10-15 seconds and you had to finish every pizza in the oven for 2-3 minutes to get the entire crust crispy.I was convinced that a rotating stone would resolve all these issues. And I was correct. The Mimiuo Rotating Stone Pizza literally resolves every one of these issues. Because the stone is rotating the entire time the Pizza Oven is heating up the stone, the entire stone gets heated to 900+ degrees Fahrenheit, not just the back edge. Because you stop the rotation just long enough to put the Pizza in the Oven and immediately restart the rotation, you get that even Leopard Browning on the Entire Outside Edge of the Pizza.You also can leave the Pizza Oven on full High Heat because the stone rotates and the back edge therefore is not at risk of being burnt black. This means the Pizza cooks faster and much more evenly. Because you only use the Peel to place the Pizza once and to remove it once your Pizza holds its shape better then when you have to remove the pizza 4-5 times partially cooked and turn it 4-5 times.The Pizza cooks in approximately half the time it required previously. It also better cooks the center of the Pizza as the Stone has preheated while rotating and therefore the entire Stone surface is evenly superhot vs just the back edge in non rotating ovens. While we still often "finish" the Pizza's in the oven for a completely crispy crust it now takes about 1 minute vs. 3 minutes.I would add that many people may well find the level of crust cook sufficient just in the approximately 45-60 seconds the Mimiuo Oven takes to fully cook a Thin Crust Pizza with 4-5 toppings, a significant amount of tomato sauce and lots of cheese.The Bartello Oven took about 2 Minutes to cook the same Pizza's, substantially more skilled user intervention in placing and removing and turning the Pizza and required that you turn down the Pizza Oven Heat during cooking to keep from burning the edges. And the Center of the Crust was always significantly undercooked and required from 2 to 4-5 minutes in the Oven at 500 degrees to get a crispy crust.I would add that this inevitably means the edges are slightly overcooked. Again, all the adults and teens who ate these Pizza's preferred them to the best Pizzeria Pizza's anywhere around Atlanta GA. But compared to the Pizza's we are getting from the Mimiuo Pizza Oven with the rotating stone - the Bertello Pizza's were significantly inferior.A few additional comments - The Bertello Pizza Oven comes with an Aluminum Pizza Peel that has holes in it. This we replaced almost immediately with one without holes as a loaded pizza would stick in the holes, We ended up using the solid surfaced Peel to build our pizzas on and the one with holes to assist sliding the Pizza off the smooth peel. Using lots of either corn meal or preferably Semolina Flour on the Peel to ease the slide of the Pizza from the Peel.The Bertello Oven also came with a Laser Heat Gun which the Mimiuo does not include and this is useful to judge that the Oven has completely pre-heated. It was more important with the Bertello Oven because you were recommended to lower the heat while cooking the Pizza and then re-heating the oven between pizza's.The Mimiuo Oven because it rotates does not require you to reduce the heat to keep from burning the part of the Pizza in the rear of the oven. And as I stated earlier, because the oven rotates while heating up the entire Pizza Stone gets to ultra hot temperatures while only the rear 1/4 approximately of the Bertello Stone actually gets to 800+ degrees Fahrenheit.The Mimiuo comes with a solid Pizza Peel, but does not come with the laser Heat Sensor Gun. It is helpful to have a second Peel to help slide the Pizza off the Peel even with the Mimiuo Oven, but again you only have to put it in the oven once and take it out once as you do not have to rotate the pizza on the stone, Both brands come with a nicely fitted cover for the Pizza Ovens.Other than a 2nd Aluminum Peel, the only other accessories you might want are the aforementioned Laser Heat Sensor Gun, Here is a link for one but there are others that are less expensive:https://www.amazon.com/Etekcity-Lasergrip-1080-Non-Contact-Thermometer/dp/B00DMI632G/ref=sr_1_11?crid=14PAHVMIWKR0O&keywords=bertello%2Bpizza%2Boven%2Baccessories&qid=1693099612&sprefix=bertolli%2BPizza%2Boven%2Caps%2C245&sr=8-11&th=1and I bought a Rocker Pizza Cutter which with two cuts will perfectly quarter your Pizza quickly. Here is a link for both the 2nd Peel and the Pizza Cutter packaged together:https://www.amazon.com/EMPORIO-Aluminum-Foldable-Storage-Spatula/dp/B09GK53D8R/ref=sr_1_21?crid=14PAHVMIWKR0O&keywords=bertello+pizza+oven+accessories&qid=1693099402&sprefix=bertolli+Pizza+oven%2Caps%2C245&sr=8-21I would be remiss if I did not say the Mimiuo Pizza Stone itself, besides being round to allow it to rotate is also thinner and lighter than the Bertello Square Pizza Stone. This has not been as issue to date, but it probably is more fragile. I would add that the Mimiuo Stone has consistently gotten far fewer topping spilled on it because you do not have to repeatedly remove the pizza and turn it. Therefore it has required less effort keeping it clean.To finish this rather lengthy review out I would say you will probably be extremely pleased with the results you can achieve with any of the Portable Pizza Ovens and certainly with either the Bertello or the Mimiuo. But, if you want the most consistent results with less effort and more consistency the Mimiuo is definitely the one I would recommend. At the Prime Day Price I paid for it ($229.00) it was a bargain and even after buying the Laser Heat Sensor and the extra Peel and Rocker Cutter, you would still be under $300.00 total.Even at today's price of $319.00 even with the accessories it is still less than the Bertello Combo oven at $489.00. The Bertello Combo Oven supports utilizing either Gas or Wood Pellets while the Mimiuo uses only Gas. But I found the wood pellets would not give me the heat control I got with Gas, took a very long time to heat up and never achieved the Super Hot temperatures of the Gas alternative.Bertello has a Gas only model that is less expensive but it does not come with the extra accessories the Combo Oven comes with and would thus require buying the same accessories as the Mimiuo and would not offer you the Rotating Stone in any event.The autorotating stone for me is the game changer in portable pizza ovens and makes them near to the perfect outdoor pizza oven.One last thought - I mentioned earlier I use Publix Supermarkets Bakery Fresh Pizza Dough. One Pizza Dough Ball makes 2 12" Pizzas. It needs to rise for about 3-4 hours before use. Our family regularly gets two -three Dough Balls, and make 4-6 12" Pizza's. We have made as many as 12 12" Pizza's using the Mimiuo Pizza oven for a party with each person choosing their own toppings. We were able to cook 12 Pizza's in less than 1/2 Hour including a minute finishing the crust in the Kitchen Oven and every person at the party swore it was the best Pizza they ever ate.The Publix Dough is better than almost any Pizzeria Dough or even my own homemade doughs and far more convenient. All you have to do is put it in an oiled ceramic bowl to rise. Divide into two smaller balls and press it out as a 12" Pizza Crust. They also have a Parmesan/Garlic Flavored Dough if you want something different.I would recommend you use plenty of Semolina Flour on your Peel to let the Pizza slide off the Peel into the Pizza Oven (Corn Meal also works but the Semolina Flour does not change the flavor of the dough as the Corn Meal does). The use of a 2nd Pizza Peel to gently push the Pizza onto the preheated Stone in the Pizza Oven makes that process easier and allows you to retain the shape of the Pizza better. The more toppings, sauce and cheese you put on the Pizza, the harder it is to slide off the peel - but my preferred Pizza is Tomato Sauce Base, Italian Sausage, Mushrooms, Kalamata Olives and Lots of Cheese then Pepperoni over the cheese which helps prevent the Cheese from Burning.My Wife and Daughter generally prefer a Tomato Base, with Fresh Basil, Artichoke Hearts, Kalamata Olives, Mushrooms, Cheese and Bell Peppers again on top to prevent the Cheese from burning. These ovens at high heat are extremely Hot and will fully cook even a Pizza with 4-5 toppings in less than 60 Seconds with all ingredients heated through and the cheese completely melted. The Mimiuo will give you a nicely leopard spotted crust edge and will just about fully crisp even the center of the Crust.I highly recommend the Mimiuo Rotating Pizza Oven and will be buying my Daughter and Son-In-Law one to replace their Bertello next time it is on sale (Maybe Cyber Monday for Christmas).

I had considered buying an Ooni product originally about a year ago. I had a question and used their chat feature to ask and I never heard from them. So, purely on principle, I scratched them off my list and bought a Breville Pizzaiolo instead. That has worked great. The only reason I started to look to the Mimiuio was that it appeared that the recovery time was faster to bake the pizzas AND-and the rotisserie feature. One of the primary appeals to these ovens was to cook pizzas for my shop employees. I can say enthusiastically that the Mimiuio has worked out great. Highly recommended. As pointed out in some reviews, after waiting for the oven to get to 800+°F, turn the gas control knob to the lowest setting. It will take a little longer to "roast" nicely and you can try raising the gas flow until you find an acceptable setting. I made my first pizza on the highest volume and it actually caught on fire. No biggie, I just pulled it out and it was a matter of trying different settings. No problems after that. Start at the lowest point and go up from there. A good pointer is to hold the igniter knob down as you turn until the click is heard. I did not do that at first and it failed to ignite.. I went to the manual and it was stated there. You know, if it all fails, read the instructions. Dah!It is great to see the pies fluff up as they spin, right before your eyes. The Pizzaiolo does the same, but behind the glass. It is more impressive seeing it in the open.As fast as these types of ovens bake, I can't imagine dealing with a non-rotating stone. Totally worth the extra cost. The pies have to be rotated a couple of times in the pizzaiolo as well. We simply use some tongs as the stone comes forward when the door is opened. It is easier to load the pizzas as well, because of this.So, the rotisserie function RULES! Hopefully, it will work for a long time.

Love this Pizza Oven!Have made pizza for friends & family. The more you practice, the better you get at making the perfect pizza!It gets very hot, the pizza stone works great, and rotates the pizza as it is cooking, which is a must have feature!!!Great Pizza Oven at a great price!

I highly recommend that you not purchase this item or any other product by this manufacture. I received this pizza oven as a Christmas gift after careful consideration and lots of research. I love the rotating cooking stone. The oven worked fine for about the first four months cooking about 20 pizzas. Then suddenly it would no longer ignite. As I would turn the knob to light it as soon as I let go of the knob, the flames would go out. I tried contacting the manufacture, but they only correspond through emails, which usually take a week to get a response and are very very frustrating. They told me to disassemble the unit and to bend certain things inside the firebox, so they were closer to the fire tube. This is not for the faint of heart, as there are numerous screws and parts to be disassembled. After following their explicit instructions from an email, I reassembled the oven and , it worked, for the first time. But within five minutes the flame went out and I was back to the usual unworkable pizza oven. This is one of the more expensive pizza ovens so I thought I was getting higher quality. I use this oven after they told me it was fixed for my daughters pizza party for her birthday. I was forced to sit there and hold the button down on top of the oven the entire time the pizza cooked or else the flame would go out. I have reached out to this company now five times and trying to get this resolved. It appears they have no intention of sending me a replacement part or replacement oven. I will never buy this product manufacture again and I recommend you do the same.