$97 Outdoor Pizza Oven Review from Walmart Expert Grill 15" Charcoal Pizza Oven 

I use a pizza peel for the pizza and I use a grill spatula for the turner

One of the very best tips on getting a pie of of your peel and into the oven without making a mess, is to dust your peel with RICE FLOUR. Expert performance, without the grittiness of cornmeal.

I got one of these in the summer and love my little pizza oven. It was right in my budget.

I did steaks on my mine tonight. Turned out awesome!! Used a cast iron pan and set it inside the oven. Got the pan up to around 700 degrees. The steaks took about 4 minutes to cook to about medium rare. Just like the pizzas, you'll need to rotate the steaks to prevent burning. But as long as you stay alert, there won't be an issue

Thanks for sharing going to order one now! Product with legit link- good review. Appreciate the additional tips too.

Use a semolina flour or corn meal to help get the pizza dough from sticking. Really good pizza dough can take about 24 hours to make including rise time, for a nice puffy crispy crust. From a novice pizza maker, I will say that 100-140 for that oven isn't bad. Although, as a parent that looks extra dangerous since it seems so bare metal all-round. I would want to have it higher up than a patio table.

Hi Will, use a wood peel dusted with flour, or perhaps you can just dust the metal one with flour. Should help get the uncooked pizza off into your oven faster.

Looking good Will! Ordering one now!

Hi Will, A bit late to your video. I used two 4" X 1" shrink tube to insulate the fire basket handle. Still somewhat hot but won't burn you. I love mine!

got mine for $70 this week and want to see what else you can cook in these things.

Dust the peel with flour and corn meal and lay your dough on and shake the peel a little to keep it from sticking, as you build your pizza do the shake after every item is added, sitting too long will cause it to stick and not launch.

You can try pizza screen to start intially..then when the dough is dry..transfer it stone.

Sir, you need Vito Lacopelli! He has YT channel. I got master class for 99$ during Xmas you can get close w just his YT. If you see the sale, buy. Thanks for your video. I'm taking back the cuisinart 3-in-1 I got at wally world for $100 and getting this one. Other only gets to 700°F.

the best dough is cold fermented in the fridge 3-5 days. you need at least 24 hours.

Hi, you don't need a drier dough, just need to put some semolina flour on the shovel so that the pizza slides into the oven easily.

how long does a full load of lump coal last in that oven before you have to refill and relight?

Can you put pellets forget charcoal ??

I can’t find a cover to fit, any ideas

Did you have issues with under cooked pizza? The edges on mine had charred color but the underside was not cooged and doughy

If you ever have problems with the dough sticking to the peel, lift up on the edge of the dough and blow air underneath it. This will cause the dough to act as a pizza hovercraft! Lol In all seriousness this hack has saved me a ton of headache.

I got it for $82.00

Lift a side of the uncooked pizza up and BLOW under it. It helps free up the stuck dough. No joke, it works 👍 P.S. I bought that oven also, but haven't used it yet 😊

Put cornmeal on the peel under the pizza. Helps it slide

can you use wood in this?

I like doing pizza right at 600 in this oven..

Just got one for 45 bucks

Have you used wood pellets with this? If so how did that go?

Rubbish.

Your pizza is not a success. This oven is no good. Too much rear heat. No side heat. Stone too cold. Legs spread with time.