Wood-Fired Pizza Oven With Auto 360° Rotating Stone

Automatic rotation so you never reach in

• Turns itself, bakes evenly

  The stone rotates 360 degrees on a timer, so every side of the pie gets the same heat. You keep the door closed and the bake stays consistent from the first minute to the last.

• Read the heat, skip the guesswork

  The analog gauge sits right on the body, so you can see the heat without opening anything. The rotation timer dial sets how long the stone turns, which takes the guessing out of the middle of the bake.

• Ready for any backyard

  Foldable legs tuck away and the dustproof, rainproof carrying bag keeps the oven ready to move. It goes from the patio to a campsite picnic table without a second trip to the car.

The figures that matter

• 360Degree rotation of the stone
• 12Inch pizza stone
• 11Pieces in the kit

Fire up, set the timer, bake

1. 1
   Set up on a safe surface

   Unfold the legs and place the oven on a heat-safe surface, away from tents, railings and dry grass.

2. 2
   Light the wood chamber

   Feed the wood chamber through the side feed door and watch the built-in gauge as the heat builds.

3. 3
   Load and set the rotation

   Slide the stretched pizza onto the rotating stone with the peel, then set the rotation timer dial.

4. 4
   Check once, near the end

   Keep the door shut through most of the bake. Open it once near the end, lift the pie with the peel, and cut it with the cutter wheel.

Eleven pieces, everything for your first pie

• Pizza oven unit×1

  Stainless steel body with wood handle, chimney and rain cap

• Pizza peel×1

  For loading and lifting the pie

• Cutter wheel and dough cutter×2

  Slice the finished pie and portion the dough

• Plastic shovel and food tongs×2

  Move toppings and turn pieces without reaching into the heat

• Heat-resistant gloves×1

  Keep hands clear of the hot metal

• Silicone pastry mat×1

  Roll and stretch dough on a clean surface

• Cast iron pan and baking and cooling rack×2

  Bake sides and cool finished pies

• Dustproof and rainproof carrying bag×1

  Packs the oven for patio or campsite trips

The pizza you keep almost getting right

The Pizza You Keep Almost Getting Right

One side comes out dark, the other side stays pale and soft. You turn the pie by hand, lose heat each time, and stand there guessing while the guests wait at the table. The crust never gets the blister you were after.

Stop Opening the Door

Every door opening costs heat, and heat is what gives a wood-fired crust its char. The automatic 360-degree rotating stone turns the pie for you, so the door can stay shut and the bake stays even from edge to edge.

Pizza Night, Finally Relaxed

Set the rotation timer, tend the fire, and pass the peel around. When the pie comes out blistered on every side, you get to be the person who made it look easy.

From first fire to confident pies

1. First use
   Learn the fire and the gauge

   Expect a test pie or two while you read the gauge and feed the chamber. Your first session is about learning how your wood and airflow behave.

2. 3 uses
   Dial in rotation and timing

   By the third cook you will know how long to set the rotation timer for your dough thickness, and the crust should come out more evenly browned.

3. 30 days
   Pizza night becomes routine

   After a month of regular cooking, you have a repeatable rhythm for fire, timing and toppings, with less guesswork and more pies served fresh.

Why this, not hand-turning