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PIZZELLO

16" Outdoor Pizza Oven Propane and Wood Fired Pizza Maker Multi-Fuel Gas Pizza Ovens w/Gas Burner, Pizza Cutter, Pizza Stone, Pizza Peel, Carry Bag, Pizzello Forte Gas (Black)

    • Based on 717 reviews
Condition: New
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$279.99 Why this price?
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Availability: In Stock.
Fulfilled by PIZZELLO
Arrives Nov 26 – Nov 28
Order within 12 hours and 54 minutes
Available payment plans shown during checkout

Size: 16 IN


Color: Black


Features

  • 16" Dual-Fuel Option - Pizzello outdoor pizza oven comes in dual-fuel burners (Propane and wood burner). The dual-burners design, which lets you switch between the convenience of gas for quick-fix dinners and delight in the luxurious wood-fired option when the evening is long.
  • Great Pizza in 60 Sec - Our pizza oven after adding the fuel combustion can reach 752F(400C) over 25-30 minutes, within about 60 seconds resulting in a perfectly crisp and delicious pizza crust.16 inch Large Capacity allows you to fit up to 16-inch pizzas,subs, pretzels, baked dishes and a wide variety of foods.
  • Pizza Anywhere - Outdoor gas pellet pizza oven comes with fold-up legs and detachable chimney is easy to transport and set up. We prepare a carry bag for this oven so that you can easily carry it to pop in the car or caravan. It is very suitable for backyard parties, family gatherings, BBQ or outdoor camping and tailgate.
  • Premium Quality - For excellent insulation function, we put the insulation cotton between double walled stainless steel insulation in the pizza maker oven to ensures more even heat dissipation during grilling. Premium steel with special coating which is not easy to leave your fingerprint.UPGRADE pellet feeder design with Pellet Scoop makes adding pellets more easier!
  • GREAT GIFT IDEA - 16" gas pizza oven comes with 2 Burners ( Propane and Wood burner), Stainless Steel Pizza Peel, 16" Pizza Stone,Pizza Cutter, Pellet Scoop,Carry Bag, all Key Accessories are INCLUDED. Perfect for home and commercial use. Makes the perfect Father's Day gift - Every family deserves great pizza!

Size: 16 IN


Brand: PIZZELLO


Color: Black


Heating Method: Conduction


Finish Type: Metal


Brand Name: ‎PIZZELLO


Item Weight: ‎39.4 pounds


Product Dimensions: ‎23.2 x 20 x 33.5 inches


Installation Type: ‎Countertop


Part Number: ‎X50002bkgs


Special Features: ‎Stainless Steel Pizza Peel/Pizza Cutter/Pellet Scoop, 16" Propane Pizza Oven, Wood and Gas Burners, Waterproof Carry Bag, 16" Pizza Stone


Oven Cooking Mode: ‎Conduction


Color: ‎Black


Material Type: ‎Metal


Included Components: ‎Pizza Peel+Pizza Cutter+Pellet Scoop, 16" Propane Pizza Oven, Wood and Gas Burners, Waterproof Carry Bag, 16" Pizza Stone


Batteries Included?: ‎No


Batteries Required?: ‎No


Date First Available: December 23, 2021


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Nov 26 – Nov 28

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Great Oven, excellent quality!!
Size: 12 IN Color: Silver
I'm always baffled by negative reviews on a product that is inherently rated very high. Let's dispel some rumors... The stone will crack (likely most cooking stones) if you put a cold stone in a hot oven. They need to be in when you fire up the oven from cold. The holes for the propane burner are non existant... there are two studs that you hang the frame on the back of the burner on, there's nothing to screw in or drill - UNLESS - you're trying to put it in the wrong slot. There is a hopper/add slot for combustibles, and the actual hopper for the combustibles. Seems obvious, but you swap out the pellet/wood tray for the propane burner. The baffle that prevents ash from getting on your food when you use combustibles has to be removed before you use the propane burner. Two screws removed and you're good-to-go. It's not that big a hassle. Of note, if you plan on using propane from the get go, take the baffle out BEFORE you fire up and season the oven for the first time. I had a tough time getting one of the screws out of the baffle because it got hot. The battery is pretty self-explanatory, it even says what you need in the pics for the oven. The igniter works perfectly. Now, to the review... For the money, this is an excellent buy!! I shopped hard (like OCD shopping hard). Up against the top brand, I chose this one because it was significantly less expensive, and it came with almost everything versus adding on needed accessories. It also has 4 legs... Whoever think 3 legs on an 800° portable appliance is a good idea probably thinks ironing boards are designed well, too. The build quality is excellent, anything I had to attach went together easily (the instructions are a little lacking, but it's pretty obvious what needs to be done). I did the recommended first heating, and I used pellets. As others have mentioned, it's a little bit of a process, but they are all that way, even full, permanent installs that take wood have to be cared for during the process. Timing is everything, but you would probably want to wait before sliding a pizza in until the smoke from adding fuel had subsided. With pellets, I got the oven to 800°, but it took a while. After it cooled, I cleaned it, removed the baffle, slid the propane burner in, fired it up and within 30 min was at about 600-650° on the built in thermometer. I actually believe it's reading low because the first pizza was done very quickly and needed frequent turning (turning is the secret to good pizzas in these ovens - no more than 30 seconds without turning. A note about temps... I see all lots of claims of ovens that get to 900°. Not only is this unnecessary, but in the more detailed reading, anything above 700° may not be as desireable as people seem to think... The pizza DOES need some time to cook. I don't think I would have a 900° oven up all the way for these pizzas... Ones I've had from the super expensive portables are always charred somewhere, and sometimes the crust isn't "done" all the way. It takes practice, though. I am super pleased with the purchase, would totally buy again. One more note... the burner was shipped separately, and got snafu'd by the shipping company. I originally thought they had failed to send the burner, sent Pizzello a note to ask, after normal business hours. They responded immediately, with shipping updates on the burner, and it arrived the next day. Excellent customer service!!! Be wary of shilled reviews, and for those of you that write them... Work on your grammar, and just stop. UPDATE [1 month in]: Still love the oven!!! Am switching out the stone for a piece of steel, though, the stone(s) are a little unpredictable in my experience, and every great pizzeria cooks on flat steel, too. Also, more on temp... 600 is plenty hot enough, and the pizzas cook more evenly, if only a minute longer, and less chance to mess up one side. Lastly, the rotation is key, most of the cooking is done near the burner. Still a phenomenal buy! ... show more
Reviewed in the United States on May 25, 2022 by AlphaHotelBravo
    • The reviews are right. This is great
I’ve been experimenting making pizza at home for two years with a home oven with a 550° max with a pizza steel. The YT reviews of this model and one low cost one from Wally World seem to be the most positive. The due fuel option is great. The propane is so much easier to control consistent temp, but there is a learning curve. There is off, a while range, and max. There aren’t degree markers on the dial, so you’ll have to test it out for preheating and testing temp while cooking. Otherwise this can send the stone up over 800° with oiled crusts catching on fire right away. Once it’s dialed in, it creates a great crust and browned toppings. I recommend trying 10-20 seconds between 1/4 rotations for two while revolutions around at first. The 45 seconds in the directions are outbid their minds for novices. The pellet/charcoal tray is a decent size and gives a great added flavor to the crust. It is much harder to keep consistent or controlled heat however. I’m still trying that out. The assembly instructions were clear and gave me no trouble. The build quality feels very solid. I’ve left mine outside with the cover on for a month now with off and on rain. No problems so far with solid legs that do fold in. The price at around $200 is great compared to the leading name brand that was the only well known options 2 years ago for roughly $600. The 16” capacity is the way to go for me. There is no wasted space inside, and 10-16 inch pizzas give so many options for most people. The negatives: - mine had 2 very small dings in the oven - my peel had a couple small dings in it - the peel has one side where the handle joint is a sharp edge that can dig into the pizza stone if you’re not careful. Keep that facing upwards, and you shouldn’t have any issue with rotations, loading a pizza, or removing one. I haven’t swapped the stone out for a steel yet like I planned, but the provided stone has been great. It didn’t crack after the first time it got rained on and I had to reheat the stove from cold. It only chipped a little, when I made a mistake driving that sharper edge into it in the dark. I was split between this, a $110-137 coal/pellet only one from Wally World, or a different Pizzello wood fire underneath model. I’m glad I got this one and would buy again. When my propane ran out unexpectedly from my regular full sized grill tank midway through pizzas for a family Christmas party, it was quick and easy to switch to pellets. Game changer is an overused term a bit, but this qualifies in my opinion. ... show more
Reviewed in the United States on January 9, 2024 by Missy
    • Really nice oven - Have to Learn
Size: 16 IN Color: Red
Review Image by Ronald Bianchi Ronald Bianchi
Review Image by Ronald Bianchi Ronald Bianchi
Review Image by Ronald Bianchi Ronald Bianchi
Researched a lot and decided to go with the Pizzello 16". This is a very heavy and sturdy unit. Made very well and the fact that it comes with the accessories AND the propane burner is HUGE. I seasoned it for 45 mins using charcoal pellets because they burn a little hotter. Worked perfect. My first pizza was one with a local bakery shell and it came out great. The learning curve is a lot, turning while cooking, burning the edges, when to out it in the oven, but you get the hang of it. I then tried with dough. The dough i bought was terrible and it didn't rise enough as you can see in the pics, but it still worked. Sliding off the peel is a project and there doesn't seem to be a video out there showing the best way. It can change the form of the round while sliding in. The pizza came out really good for my 2nd one, I used a wood pellet for smoke and flavor. Here's my next issue. Last night, I had an issue sliding the pizza in so the front door was open for a while. I noticed flames going out the back. After getting the deformed pizza on the stone, I waited 45 secs and tried to turn. Again, front door was open. After cooking and taking it out, I went to clean the oven and noticed that both of the wooden handles in the back of the unit were partially burned. I was not happy and it doesn't look good. So now I have 2 burned handles after 3 uses and have learned that I have to turn the unit so the wind is hitting the Back of the unit, not the front door. I see i can buy the small bucket for the wood chips, but not the upper Shute that allows you to open and add pellets Will update ... show more
Reviewed in the United States on August 7, 2023 by Ronald Bianchi Ronald Bianchi

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