Outdoor Pizza Oven Wood Pellet Fired Pizza Stove with Automatic Rotating System, Pizza Stone, Pizza Peel and Carry Bag (Tisserie W-Oven Series) – Global Patent
$199.99
Related Products
Product Description
【Wood Pizza Oven with Automatic Rotating Stone】- Exclusive patented technology, equipped with a fully automatic rotating pizza stone. Simply press the control button, the pizza oven can automatically bake pizza. This feature can better help pizza heat evenly, prevent burning, resulting in a perfectly crisp and delicious pizza crust.
【Cook Pizza in 1 minutes】- Preheat the outdoor pizza oven for about 10-15 minutes till the temperature reaches about 932℉, the pizza can be baked in 1 minute. Which means you can prepare multiple pizzas in advance and bake them all in a few minutes.
【Add Wood Fired Smoky Flavor to Your Pizza】 – Both wood and pellet can be used as fuel, adding a special smoky wood flavor to food that gas ovens don’t have.
【Perfect Pizza Grilling Oven Kit】- It comes with the wood fired pizza oven, a 13″ round pizza stone, a 12″ x 14″ pizza peel and a protective cover.
【Multi-functional Home Pizza Ovens】 – Not only can it be used to make pizza, but also to cook steak, fish cutlets, chicken wings and vegetables. It’s perfect for family use.
【Easy to Install and Use】- Assembles and installs in minutes with no tools. Fast and easy way to bake fresh/frozen pizza!
11 reviews for Outdoor Pizza Oven Wood Pellet Fired Pizza Stove with Automatic Rotating System, Pizza Stone, Pizza Peel and Carry Bag (Tisserie W-Oven Series) – Global Patent
Add a review
$199.99
Douglas Vanover –
Great pizza oven!
Looking at all the options you have with these is overwhelming, but glad I picked the right one. For the money this is perfect. I thought it might be a cheap flimsy unit but boy was I wrong, this thing is heavy. All the parts were much thicker than I was expecting. Getting my pellets lit is the biggest challenge but I figured out to use a propane torch with the one pound bottles is best. Donât overload with pellets and add a small amount every couple minutes. If the flame is out over the pizza, itâs too much. Pre heat at least 15-20 minutes to get the stone up to temp. There is a learning curve here so be patient. For a first unit for occasional use I highly recommend.
BourneUltimatum –
Simple and solid. If you don’t get great results with this oven, it’s probably your fault.
Ordered on day before mother’s day, and was hoping to get it in time for a brunch I was planning. Amazon did not disappoint. Got it at 9a on mother’s day. Took about 20 mins to setup, and didn’t need to look at instructions. Very intuitive and easy. All parts seen to be solidly built. Got the fire started with pellets in about another 20 mins. Let it burn up any manufacturing residue for about 20 mins. Fire went out, to reloaded and got the oven hot again.Pizza was not on the menu, so baked some chicken and a pasta dish. Both turned out amazing. This was during the pnw heat wave, so was really glad to be cooking outside and not heating up the house.Pleasantly surprised when it fit perfectly on the side platform of my grill, and will fit under the cover with the chimney removed.Only downside – the pellet hopper is very basic. To regulate you just have to manage the feed rate. I expect to get into the groove once you get used to it. Probably about a half cup of pellets per pizza or something. The design is pretty simple, so not hard.The peel is a bit cheap, but functional if you don’t have a better one.One trick I found was that if I close the chimney, the fire basically dies out and you can reuse the pellets.Also adding sage to the pellet box created very nice smoke. Will have to play with that in the future.
Harpal –
Pizza oven
Got this for my fiance and he is still figuring it out, sometimes the pizza is great other times outside is burnt but inside is raw. I think it’s Mainly user error right now, we will keep trying.
Lisa –
People that give poor rating just might not know how to use it…
This Mimiuo pizza oven has been great. We are moving and shipped our other oven (ooni) ahead of us, but missed being able to make pizza in the interim. Although there may be some slight adjustments to make allowance for (air flow), there is no grand difference in function or result. I think I might like this Mimiuo slightly better even, given the fact the it seems a little easier to manipulate/turn the pizza with the peel. I’d have to have them side by side (which I don’t right now) but the opening of this oven seems more accommodating than the ooni. I’d like to state that when I read other reviews that give this item (or any item really) a single star review, and discount an item as being poor, I usually assume it is because they were unable to overcome the learning curve associated with the item. For example, one reviewer shows her incinerated food and a wide open chimney vent. You have to understand the dynamic of the air and flame. While I do agree that including some instructions or tips for use might be appreciated, I think if you are receptive to the idea of working with an open flame and an oven that operates at 900°, you might also be receptive to doing a quick online search. Actually, in the case of this particular oven, it is fairly easy to achieve great success after the first couple of tries. Also, with YouTube providing hundreds of videos that provide great usage tips for all varieties of pizza ovens, you can’t really blame the oven for your failure. All of these ovens (to include other brands) are so very simply designed and constructed, especially within this price point, and they pretty much work the same. To the reviewer who thinks he shouldn’t have to rely on an ‘ooni’ video to learn the function of his Mimiuo: Do you want to make pizza or not? If you failed with this oven I believe your experience will be the same with the ooni ($150 more expensive incidentally)… what I’m saying is, I don’t think it’s the oven.
Deborah Spangler –
Inconsistent
I wanted to like this pizza oven but the heat too inconsistent due to the overall design. The pellet box is small resulting in the pellets burning very quickly. So you add more pellets, now the temp has dropped significantly resulting in unevenly cooked pizza. Youâll go through A LOT of pellets.As a retired chef I have cooked on many pizza ovens during the years so I know how it should heat and cook.Unfortunately (since I need to box it back up and drag it to UPS) itâs going back.
Amazonian User –
Excellent pizza oven
I have an Ooni and it is several years (5?) old, still working well. We have a second house and decided to buy a second oven because we were tired of transporting back-and-forth. The Mimiuo is more hefty compared to the Ooni, but that is not necessarily a bad thing. After years of having to remove and turn the pizza in our Ooni to get even cooking, we opted for the Mimiuo version with a motorized/turning pizza stone. I love it! And, it was less money than what we paid for the Ooni several years ago, or even those of today that do not have that feature. The Mimiuo heats faster and hotter than our older Ooni, and seems to use more wood pellets as a result. I like the Ooni, but after a few weeks with the Mimiuo, I would have to give the Mimiuo the edge for price and for the motorized pizza stone — which is really a game changer. I was having a hard time buying a second oven with the prices of the Ooni’s, so to get the Mimiuo with extra features for nearly $100 less, was great. I think both brands have aspects that you have to get used to, and I could pick either one over the other in relation to specific features — with no specific great advantage to either. Both deliver great pizzas after you have played around with them and understand how they work.
Mr Crispin Binder –
Having read other reviews it seems that some people have had problems getting this oven up to temperature. As you can see from my pictures I have not experienced the same problem. I fuel the oven with a mixture of wood pellets and small pieces of seasoned wood that I chop into approximately 1 inch long pieces. Firstly I put in some paper and pine starting wood along with a few pieces of larger wood. Once the fire has got going I add some wood pellets. The 360°c that you see here was achieved on a cold February evening. One thing that you need to bear in mind is that the pizza ove will only ‘draw’ and heat up if you leave the front on. Otherwise the heat travels up straight out of the fire basket. We have used this many times now and have had many excellent results from it. The only other thing you have to bear in mind is that you need to allow the oven to reheat a little after each pizza. A couple of minutes is usually enough. Another tip that I learnt is that you need a much drier dough than for a conventional oven. The recipe I use is 500g Italian pizza flour, 300g water, 13g salt and about a 1/4 teaspoon of yeast. I tend to make this dough 12-24 hours before cooking. All in all I am very pleased with my purchase and with the quality of it and the included accessories.
danielle gould –
My kids bought us this pizza oven about a year and a half ago, its Fantastic!We use it at least once a weekYes, you need to learn how to use itYes, you need to get it really hot, over 750Yes, you need to continually feed the hopperBut that’s it….We use this thing year round and its super consistent because of the constant rotation.A lot of people don’t let the oven warm up enough, this means the stone isn’t hot enough and your crust doesn’t get crispy.If you do any research online you will find that most people run this oven for at least 20 minutes before putting any pizza in the oven.I sometimes add a little hardwood in with the pellets and that seem to work as well.I’d also like to give a shout out to the company, we had an issue with the rotation portion of the oven and they went beyond the call to make sure it was fixed and we were happy and making pies again
Antonio –
Aquà a mà me ha encantado es como una estufa pirolÃtica convertido en horno es verdad que tienes poco espacio y según la leña que uses se va muy rápido pero es solo cuestión de cogerle el tranquillo estoy encantado con él.
Sébastien Conte –
Un beau petit four ultra efficace.Livré avec sa pelle. Il n’est pas équipé de thermomètre mais au final ça n’a aucun intérêt d’en avoir un il suffit d’attendre 10 minutes un quart d’heure et la pierre est chaude. Il faut juste s’assurer que lorsque l’on met la pizza il y ait toujours des flammes dans le foyer et là la pizza est prête en une minute 30 voir deux minutes. j’ai utilisé le système avec des pelets que j’ai allumé avec une lampe à gaz. Je pense qu’avec le bois déchiqueté les flammes seront plus régulières.
Amazon Customer –
Only used once so far, but it was great! U need to do ur research about best dough to use, how to heat and reheat between pizzas and how to make your pizzas not stick. We ended up needing 1 1/2-2 min to cook each pizza. You also need to keep adding wood chips to keep the flame/heat going. Any reviews about it not cooking properly or not heating properly and most likely due to user error. It is very easy to have trouble if u donât take the time to learn strategies (ie watch youtube videos). A drier dough is better with tons if corn meal/flour on the bottom, thin crust and minimal toppings work best. Also use shredded cheese bc it cooks so quickly the cheese doesnât really spread much and can be too thick if sliced (ie margherita). So far amazing pizza oven⦠but again⦠only used it once so far!