Napoli Wood Fire and Gas Outdoor Pizza Oven

Love it !!!The oven is easy to setup and great to use.The family love it and use it when ever the suns outIt produces the best pizza we have ever tasted.Know I just need to find somewhere to get a U.K. gas attachment.I would completely recommend this pizza oven to anyone.

Absolutely amazing product better than the ooni . Very well put together and easy to use ! It isn’t small but not massive . Excellent pizzas and steaks. The great thing is the ability to use both wood and charcoal. The gas attachment you do have to buy separate. But well worth getting as and additional. The build quality to me looked better than the ooni side by side !

No cordorite stone in the delivery so can’t use and no one to contact

Used it with wood and charcoal briquettes. Wood is much better for heat. Have ordered the gas attachment to more easily cater for a crowd

Excellent compact pizza oven. Takes some getting the knack of turning the pizzas and I would suggest an infrared thermometer would help to know when it’s hot enough but makes fabulous pizza.

So far so good, gets up to temp quickly, easy to manage fire, great flavour and leoparding. Looking forward to trying it out more

Really surprised me how easy it is to use and clean - Have now made 6 pizza’s and the results are brilliant - really glad I bought this little gem

The media could not be loaded. This oven is fantastic! Hot, fast, superbly flavorful, crowd-pleasing pizza and more.After living in Italy for a few years, we just couldn't find any local pizza that came close to that pizzeria flavor. I was well on my way to building a backyard brick oven (well, I had bought a book) when we found this. My wife immediately supported the lower cost, smaller footprint and immediate completion of my project. I thought it would be of temporary use until I finished the brick oven, but I'm done. This is too easy and tasty! After a year of use and refinement with all the accessories, here's what I've learned:Wood only = great authentic flavor, but sooty and temperature sensitive, requiring attention to keep the wood-burning tray loaded and the temperature up. I've found success with pellets topped by a few chunks of your favorite smoking wood (I use pecan), with more fuel added after every pizza or two. A refillable butane mini kitchen blow torch made it SO much easier to fire it up. A digital thermometer is a must to determine when the stone is at least 500-ish. Impatiently adding pizzas when the stone was cooler led to some messes (the top gets burned while the dough remains uncooked). With some practice keeping the fire going and making sure the stone reheats after each pizza, this is a rewarding experience and provides the most authentic flavor we've found.Propane burner = ridiculously easy, wicked hot, and crazy fast cooking time. This is our most used setup because it's so easy and fast and still tastes great. It's a clean burn (no soot on the ceiling of the oven) and the ability to regulate the temp with the turn of a knob is awesome. At full burn, it will register almost 1000 degrees, so the pizzas cook unbelievably fast (seriously, like a minute or two). The ease of use typically makes up for the slight loss of flavor.Burner + wood tray = heat insurance with authentic flavor, but it's not exactly the best of both. While the wood tray returns the wonderful smoky flavor, it restricts the burner's flame, so this setup is not as hot as propane alone, but it's easy to start and there's no worry of a cooling stone if you forget to add more wood to the tray. The ash pile and burner share the same space under the tray, which fills up faster, reducing the number of pizzas we've been able to cook in this setup.There are several great dough recipes online. We found a simple one that uses Tipo 00 flour from Italy, yeast, water and salt - authentically simple and tasty. Plan to make the dough the day prior and make extra. We usually make enough for 8-12 (it freezes fine).Easy sauce = a can of whole peeled tomatoes, garlic and salt in the blender...done!Toppings are the fun part, but don't lose your mind. Overloading the toppings can lead to a cold center. Raw sausage and eggs will cook while on the pizza - no need to pre-cook. Have fun finding new recipes and ideas. We enjoy making socca in the cake pan depicted in the pic. For an atypical pizza, try dijon mustard instead of sauce, with smoked salmon and havarti for a surprisingly tasty combo.For faster prep/cooking we work as a team and use two pizza peels (one for the prep pizza, one for cooking) as well as a wide grilling spatula to help slide the pizza into the oven and to assist with the mid-cook turn. Sprinkle corn meal on the peel prior to adding the dough to assist in the slide. The oven is naturally hotter in the back, so a mid-cook rotation is key to an evenly cooked pizza.Hope it helps. I absolutely recommend this oven. It's been wonderful and the response by the company has been top-notch with the few questions I've had. They totally stand behind their product, offering timely support and solutions. Huge fan!

Great oven, if you take the time it will heat to 800 degrees. Only used with wood so far love it, cooks in 2 min. Used oak and cherry wood so far made 30 pizza. Give it 30 min to get hot to max temp.Dislike- pulling wood try out through oven and should be from the back.- sometimes needs better air flow just crack the rear hatch.Great wood fired pizza

I love pizza and have wanted a big, outdoor wood fired pizza oven but funds and space make it impractical to own one. I recently began cooking in the backyard with an Ooni 3 pizza oven. While it produced decent pizzas, I did not like the tall chimney which got in the way and the limit of only using pellets. The pellet chamber was very small managing the fire and making pizzas was hectic. Enter the Napoli Wood Fire and Gas Outdoor Pizza Oven!I sold the Ooni and took a chance on the Napoli and I am glad I did! I love that the fuel tray is quite large so I don't constantly need to add fuel. I also like that I can burn pellets, charcoals, wood chinks, etc. I have found wood chunks to be my favorite and to use a small, USB powered fan to blow into the fuel chamber to give a hotter burn. The oven is fairly light and easy to transport if needed (we have taken it camping). Build quality is nice and sturdy. Pizza parties are great with the Napoli, we cook, eat, and visit and I am not worried about fire management like with the Ooni.I start the oven by soaking a few cotton balls in Isopropyl alcohol and then laying a few small wood chunks on top of them and light them. Give the oven about 15 minutes to preheat (I like to cook at around 700-800*F) and then I am ready for cooking. I usually put a small wood chunk on after each pizza which will then light, burn hot and then I am ready to cook the next one. Be sure to use hard wood like mesquite, fruits woods, and hickory - don't use pine and other soft wood or it will taste bad.If you are looking for a portable, easy to use pizza oven, this is it. Find the fuel you like to use and start cooking!

its advertise as a gas and wood pizza ovenand it does not have the gas attachement gonna return the product

Purchased two months ago and quickly and easily assembled. Fired up the grill with wood (only) and managed to get the temperature up to about 650-700 degrees (in the back) and 350-400 (in the front). Made a pizza and was very good. Cooled and cleaned and fired up the next night for a small party and could not get the heat high enough to cook. Found out the next day I had reassembled the wood holder incorrectly and no air was circulating.1. Instruction book/on-line is NOT very good.Decided to purchase LP system with wood box. Shipment came quickly and again, assembly was quick and easy. However, LP attachment did not fit snugly onto oven therefore heat was escaping. I sent email to company and the quickly responded and sent me a new LP attachment at no cost (and didn't ask for the old one back). New one was better but "fit and finish" is not great. I tapped and added a couple of screws to make the fit tight and not let air escape. Easy fix but something that could be fixed in manufacturing.Cranked it up and quickly hit 900 degrees! However, again I have to say the instructions are not up to par. If you buy the LP attachment with the wood box, you will not need (nor can you install) the heat deflector that comes with the LP attachment.Lastly, I originally purchased the cover but once you add the LP attachment, the cover no longer fits. I would also recommend they come up with a front cover to minimize heat escaping from the front of the unit.All-in-all, great little product for its cost and I would recommend it.