Dellonda Portable Wood-Fired 14" Pizza Oven and Smoking Oven, Stainless Steel - DG11

Really easy to set up, fab pizzas but took trial & error to find a dough we liked & for it not to stick to the paddle. First one was a pre made dough from the supermarket just because I wanted to use it straight away & bought some in advance. Don’t recommend this! It stuck to the paddle & when we finally freed it, the base burnt very quickly before toppings cooked/ cheese had barely melted! Tried a homemade deep pan dough which was lovely (in the photo) but v filling. Have since used a thin base recipe which seems to work really well. I’ve found I need a good covering of flour on the paddle & be fairly quick at putting toppings on then there’s no issue with the dough sticking to the paddle. Make sure the stone is really hot before beginning to cook, we’ve left it burning a good half hour before putting a pizza in. All in all really pleased with this oven & love garden pizza nights!

*Do heed the warning, to use gloves when assembling!* I had a little trouble with the assembly, as the firebox had become jammed at the rear of the oven, but resolved this with a bit of juggling and cut hands. What a fabulous little Pizza Oven, well made (apart from very sharp edges), cooked my first Pizza, and it was on the button. Well worth watching the 12 minute video, gave some really good tips for bringing the oven up to temperature, you do need a Laser Thermometer for the Pizza Stone, around £15. I used softwood kindling and a couple of firelighters to bring the oven up towards Temperature and to get rid of the 'New' Smells, then used Oak and Oak pellets for cooking with excellent results. The video recommends little and often to feed the fire, and I would whole heartedly agree. Overall, a very nice piece of kit, that does what it says on the tin, very happy with my purchase

Well made smart looking cooks lovely Pizza fast (once you get the base thickness right). Make sure the stone is really hot (400-500 degrees C) before putting pizza in, then you will get that crisp base and cook in 60-90 secs. Had mine 2 weeks used twice first pizza was spot on 2nd was destroyed as the flames died down and the stone temp dropped to 200 degrees. Whilst trying to get the optimum fuel for flames and temp ( mix of kindling and hardwood pellets) wind changed and flames shot out the back setting my firebox handle on fire. This handle really needs to be fireproof. So far we have made dough from scratch with mixed results, pre-made mix with good results, and tried Northern dough Co. pre-made dough balls (using these for Easter pizza party for speed and convenience). Overall I love it now its all about trial and error.

I got my pizza oven a day before I thought I would do just used it because I had all the ingredients looks good easy to put together. And it made so fat 3 perfect pizzas well worth the money.

I was expecting a fairly flimsy steel for the price. I was stunned to find just how good this was. Good quality steel, well built and sturdy. Assembly was easy and the peel supplied is also good quality, so much so that we bought another of the same, just to make it easier to keep everyone happy as the pizzas can be prepped and ready to swap over in half the time. The fuel feed system is also a good idea, although you might want to get a scoop for the fuel to make it easier. In all respects this is well worth the money and certainly better than spending so much more on an Ooni.

The build quality of the oven is excellent and was simple to assemble. Without having experience with any other portable oven of this type my following comments may be common to all manufacturers. The oven has a double skin construction however heat dissipates quickly and it’s a challenge to keep the oven at temperature. In my opinion the application of an insulating material on the top skin would greatly improve this. To aid with heat retention and get rid of the need for an extra cap for Smoking, fitting and adjustable choke in the flu would be good to restrict the amount of heat escaping and closing off fully for smoking. Finally the stone is quite thin and does not hold temperature efficiently using a 15mm stone or thicker would be better.

It hurts to write this, but it's absolute junk and you should stay well clear. First of all, the oven has a 'double shell' -of sorts- BUT it has zero insulation, so it is simply not getting to pizza-baking temperature. Second, the door has massive holes because of the lettering (it is cut-out from the material), and that draws in cold air from the front end, which does not help either. Third, even if the door was solid without holes, it is not sealing against the oven face properly, so there's even more cold air being drawn in. Fourth, with all that cold air coming in from the front and not the back where the fire is, the chimney is losing drawing power, and draws very poorly compared to other brands' ovens. After wasting a load of pellets and waiting for over half an hour, I finally managed to get a roaring fire, kept feeding as the pellets were being consumed, and the temperature never went above 250 Celsius, which is simply nowhere near close enough for making a real pizza (you want to be over 350oC) and I could have used my kitchen oven instead. Please, do yourself a favour and buy an Ooni, or a Burnhard, both of which I own in other places and they are spot on. I am very sorry I bought this one, and even more so for firing it up and not returning it straight away after realising it's not insulated, not sealing properly, and with all the cut outs on the door. Basically, if you buy this, you are wasting £179.99 for a pizza peel and a pizza stone, which are the only useable things from this pile of junk.

A superb pizza over. Being so light, you can move easily into a position within your garden, before lighting. The fire basket is easy to light, with a little kindling. I used also used the Hard wood pizza (food grade) pellets (available on Amazon) which creat super heat (400c+) - top tip, when you get it to a good temperature, keep topping up with a couple of handful of pellets, as the basket (through the easy hatch) or the temperature will drop. Also highly recommend using a dusting of Course Cornmeal on the paddle, as this helps to ease the pizza into the oven, and adds great flavour. Turn the pizza around half way through cooking (you have to do this with nearly all wood pizza overs), to help cook the pizza evenly - loads of various pizza cooking videos online, for top tips. Overall great fun and look forward over time, to perfecting my pizzas. Super fast delivery.