I've been using a pizza oven with its gas burner for a year, and it performs exceptionally well. Recently, I upgraded it to use wood instead of gas. Maintaining consistent flames and temperatures takes some practice. The taste of the pizza is almost the same as when baking on gas; it doesn't pick up much smoke aroma, but the meat I cook has a delicious smoky flavor, far better than gas. If you plan on burning wood, investing in a larger model is wise. That's probably my next step :)
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Portable version of an authentic brick oven. Glowen pizza ovens with rolling flame technology elevate your culinary experience to the highest level.
