BURNHARD Nero Stainless Steel Outdoor Pizza Oven with Pizza Scoop and Pizza Stone, Model 2022, Wood Oven for Garden, Compatible Fuels: Pellet/Pellets, Charcoal and Briquettes

This is a great little pizza oven, myself and my 3 kids love it (and the twice-a-weekend pizzas!) There are a few tricks I wish I’d known before, and I’m sure I have more to learn, but in case it helps: 1. Use a hardwood pellets, it won’t get hot enough with softwood and logs are too big 2. Use a (Camping) blowtorch to light the oven and to help ignite newly added pellets. It’s a nightmare to light otherwise- there are YouTube clips showing how to do this with other pizza ovens 3. Dust the peel with flour before you put the base on, then work quickly (thin toppings!) I use a tablespoon swirl of olive oil, 2 tablespoons of good Italian chopped tomatoes (Mutti) straight from the tin and a sprinkle of salt. 4. Fresh mozzarella (from the bag, in water) is really good (1/4 to 1/2 per pizza) with a few Fresh basil leaves. I take it out of the bag and press it under a plate and a large bowl (filled with water For weight) in the fridge for a few hours beforehand to get some of the water out, otherwise the pizza topping will be quite wet. Soft fresh goats cheese Is good too. 5. Have all of your toppings ready before you start, there are several tasks to manage and the pizzas cook quickly! Mandolin-sliced courgette with a quick brush of olive oil, olives, capers, super finely sliced red onion and fresh herbs are all great. 6. I don’t have a thermometer but I find the one on the oven good enough. Before cooking the first pizza, I fill the pellet tray and light It. After 10-15 minutes, I add a mug more pellets and torch again. Flames come out the chimney! The thermometer on the front shows about 400-450. At this point, I put in the first pizza, check it through the peephole, turn after 45seconds or so and it’s done in another 45 seconds (200-230g of dough for base). 7. Before the next pizza, I add another 1/2 mug of pellets, light again with the torch (otherwise you get a lot of smoke) and wait for signs of flames from the chimney again. 8. If you’re making a few pizzas (I’ve done up to 10 in a row) the peel gets hot and the pizza base can stick. I’ve found sandwiching the end of the peel between 2 ice packs on the table between uses solves the problem (not as attractive as the rest of the setup, but it works!). Make sure the peel is dry before dusting with flour for the next pizza. 9. Sourdough base is fantastic, I make a very ordinary sourdough as daily bread and that dough is just fine (obviously not too wet though). I have also used Tesco fast dried yeast to make a quick base, it works great, not quite as good a flavour as sourdough but it is definitely easier to handle. It’s just occurred to me that ready prepared pizza might be an idea too! If you can’t build a real pizza oven, this is great - takes a little practice and would probably be good to have 2 adults (one to tend to the oven, one to prepare the pizza as fresh homemade bases have to be thin and prepared just before you put each one into the oven). Having said that, as any kid will tell you, lone parents/grandparents and fairy godparents are magic and can do just about anything so in that case, one adult will do I must add, customer service was great, the thermometer was broken on my oven when it arrived, it was replaced Within days.

Great little pizza oven and quality. Delivery was very quick and oven came well packed. It assembles very easily and all the parts are good quality. I bought the hardwood pellets which you light with a gas torch. The oven takes about 20 mins to get up to heat (400c) I have used commercial pizza ovens in the past and this little oven produces pizzas that will rival any of those. Cooking pizzas at 350c+ takes technique and I would recommend watching some videos on line as there are some great tips. I will be recommending this to other friends as the quality is great. If you are thinking about a pizza oven this would be a great choice.

This is a great little pizza oven for beginners, it gets up to temp swiftly using wood pellets and makes a glorious pizza within 60 seconds! It is stylish and easy to put away with the folding feet. The only gripe I have is that the box arrived damaged, the flume took a hit and the cap is now wonky. However aware this is due to the postage company - but it would have been nice if the pizza box itself was within a box for posting purposes.

It works. What more can one say? Easy to assemble. Up and running after half an hour! With front pyrometer reading 250C tried garlic bread (easy), pizza mostly worked (forgot to flour the pizza peel on the second one - pizza would not slide off onto stone). Also had a go at a small loaf of bread with the spare dough - allowed to cool to 200C (on the front pyrometer), but I think that was still too hot. Almost worked, but a little charring on the surface with the core still raw. Will try 180C next time. I experimented with some very small oak offcuts, charcoal and wood pellets. Wood pellets seemed to provide the most consistent pizza firing temperature. The oak was too variable, and the charcaol (understandably) didn't flame. In conclusion I would suggest wood pellets for pizza and charcoal might work better for bread. So far, very pleased. I think being small (only 12" pizzas) makes temperature control within the oven much easier than in larger ovens.

Takes about 30 minutes to get to 400-599 degrees and cooks great. The thermostat on the front is useful but an IR one is needed to go with it. Made some lovely pizzas, just need to get the dough right. However, the stone cracked after the fourth use despite proper care. I contacted the seller for a replacement and they wanted the entire oven shipping back which is just impractical.

This is an awesome product! Well worth the money. Got fed up of the Ooni products not being in stock so thought I’d take a chance on the Burnhard model after watching some crazy funny Dutch guy use one on YouTube. So glad I did! It was shipped before the estimated delivery date, arrived so quickly and so quick and easy to put together. I’d recommend using natural fire lighters, wood pellets and kindling together and you get a great little fire burning. Would also recommend buying pizza tins rather than making your pizza on the paddle as you need to turn it as it cooks so quickly, far much easier if you make your pizza in a tin beforehand and do it this way. Really glad I bought this.

Partendo dalla passione per la pizza, l'esperienza maturata con qualche corso, ho cercato di aggiungere quel qualcosa che mancava alla mia pizza homemade... Il sapore della pizza cotta a legna. Il forno ha un prezzo abbordabile, un design accattivante ed un utilizzo di base creato per le piccole produzioni casalinghe. Il suo funzionamento è da 8/10 (è pur sempre un piccolo fornetto per la casa) non può competere con i grandi forni delle pizzerie. Con qualche accorgimento e trucchetto del mestiere si riescono comunque ad ottenere prodotti egregi come da foto. Non è comunque un giochino che accendete e infornate/sfornate a piacimento, ci sono accortezze che vanno tenute presente, come mantenere una certa fiamma chiudere la bocca del forno tra una pizza e l'altra e saper girare la pizza per rendere la cottura uniforme. Insomma un accessorio per la casa, ma non proprio un giochino per principianti che vogliono solo sfornare e mangiare. È un prodotto che richiede un minimo di studio e voglia di mettersi in gioco. Giudizio finale: ottimo prodotto, lo ricomprerei!!!!

Reçu en début de semaine, premier essai aujourd'hui. Le four semble de très bonne qualité. Bien conçu, très stable, peu encombrant, bien pensé (l'œilleton qui permet de vérifier la cuisson sans ouvrir la porte, le chargement du brûleur, la sole posée sur des plots...). Une patte du couvercle de la cheminée est arrivée dessoudée mais ce n'est pas grave, les 2 autres suffisent. - Le "brûleur" n'est pas très grand. Pour arriver à une température correcte de cuisson, il faut vraiment maintenir un feu ardent, et donc l'alimenter très souvent. J'ai utilisé des pellets et des briquettes de bois. Les briquettes de bois produisent plus de flammes que les pellets qui se consument. - Le four est en métal, il n'y a donc pas d'inertie thermique comme il y aurait sur un four en pierre réfractaire (et donc il faut alimenter le feu en continu, voir plus haut). Je n'ai pas réussi à aller au delà de 350°C mais c'était suffisant. - J'ai maintenu la température de 300°C pendant 20 à 30 minutes avant d'enfourner la première tarte flambée. Globalement je suis très content de mon achat... ... il ne me reste plus qu'à maîtriser la transition de la tarte flambée de la plaque vers la sole du four ! Le premier essai aujourd'hui a été assez catastrophique : impossible de faire glisser la tarte flambée correctement. Sans doute un problème avec ma pâte. En revanche, si ce qui est sorti du four n'était pas présentable, c'était délicieux ! :-P Quelle différence par rapport à la cuisson dans un four traditionnel ! Update après un nouvel essai : j'ai trouvé le truc ! Utiliser une vraie farine à pizza, et SURTOUT bien fariner la pelle pour que la pizza / tarte flambée glisse bien de la pelle vers la sole du four. Ensuite, ce n'est que du bonheur et les préparations sont délicieuses ! 😋 La pelle est un peu petite, d'autant que la taille du four permettrait d'en utiliser une plus grande. Je vais en acheter une.

Hey! Wir hatten in unserem alten Haus einen echten Pizzaofen und wollten daher auch in unsrem neuen Haus nicht verzichten. Kurz geschaut, Ofen ausgesucht. Zusammenbau: top. Da Ergebnis der Pizzen lässt auch nicht zu wünschen übrig. Einzig das Befeuern ist schlecht. Die „brennkammer“ ist so klein. Zu klein. Man muss alle paar Minuten nachlegen um eine einigermaßen brauchbare Temperatur aufrecht erhalten zu können. Sonst aber ein wirklich gutes Produkt.

Sin duda ha sido una las mejores compras para mi !!! Pero ojo, esto es un horno de leña, y como tal, es mucho mas complicado que el eléctrico para todo, eso si... los resultados que consigues son infinitamente mejores, por fin he conseguido la pizza estilo "Napoles" con los bordes gruesos, crujiente por fuera y blandita por dentro, y con ese sabor único que le da la leña. Lo primero que hay que tener en cuenta, es que según la leña que uses, vais a conseguir mas o menos rápido la temperatura que buscáis, unas hacen mas humo que otras... eso afectará.. yo en mi caso estoy usando encina, roble y algo de pino pero no mucho, solo para el arranque. Una vez que ya tienes la llama, tienes que ir añadiendo poco a poco mas madera, según veas que se va consumiendo, ojo con esto, el horno es pequeño para lo bueno y para lo malo, lo bueno es que se calienta rápido, lo malo es que el cajetín de la leña también es pequeño, y se consume bastante rápido y si te vas a otra cosa y se te olvida, cuando vuelvas la llama habrá desaparecido y vuelta a empezar, y si lo llenas demasiado de leña, también se apagará, tienes que estar muy pendiente. El termómetro que lleva en la puerta sirve como orientación pero lo mejor es tener un termómetro de láser para ver la temperatura de la piedra, que es lo que nos interesa, yo en las primeras pizzas las metía sobre los 350 grados de temperatura de la piedra, ahora ya las meto entorno a los 430 grados, con mucha llama y las pizzas están aun mejor. En definitiva, recomiendo este horno a todos los que como a mi, nos encanta la cocina, y preferimos renunciar a la comodidad del horno eléctrico, y complicarnos un poco la vida para conseguir el mejor sabor posible.

Semplicissimo da installare, sembra davvero ben fatto, la pietra è spessa 2 cm e ti da davvero la sensazione di qualcosa di qualità. Ho fatto prove con diversi “combustibili “ tra cui pellet, nocciolino, carbonella e legna e quest’ultima è quella che ritengo più adatta all’uso. Una volta capito come gestire le temperature, ci ho messo davvero pochissimo a cuocere perfettamente 4 pizze . Consiglio di usarlo in un luogo molto arieggiato in quanto può succedere che dal caminetto esca parecchio fumo. Consiglio l’acquisto