Easy fix for the wobbling propane gas unit: A) use wrench that came with the Pizzello Forte Gas Oven. B) Install Gas burner unit on the back two screws. C) Slip the wrench Appropriately 1/2 inch in the gap on the underside of the unit between the gas unit and oven. No more wobble and the wrench in in a handy place if you need to tighten the gas line, problem solved. Thanks for your great review, I bought this oven as a backup to my ooni Koda 16 and it has become my go to oven. Love them both but with the door on the forte I am able to achieve my pre heat faster. Taste and bake are so close that it’s a wash. Ooni advantage can make up to a 16” pizza. At 66 years old I am loving my new hobby in retirement.
I have this oven been using it for 3 months now top of crust is always perfect I also don’t make my pizzas that thick takes longer to cook when thicker. My pizzas take about 60 seconds to cook I cook with door off and put it back on when preparing the next pizza so the oven gets back up to temp.
With a 3 year warranty for an extra $25, I took my chances on the Pizello Forte and love it! Bought the 16” and worked great. I have nothing to compare it to in terms of experience but so far, so good for the price.
Its a great oven if you are thinking about getting into this hobby or if you dont want to spend $500. I just notice they now offer a 16inch oven. My family and I have enjoyed this little over so much now that I am going to either Upgrade to the Ooni Kyra 16 or the Gozney Dome so I can make bigger pizza's or have that extra room that would be nice to have.
I have the wood fire pizello forte, I prefer it over the gas model. I think cooking the pizza at 700+ degrees is way too fast. The sweet spot is cooking your pizza around 500-600 degrees with a pizza cooking in about 4-5 minutes. The pizza comes out way better!
Thanks for the timely review! This oven is probably getting tired of me staring at it as I wait to pull the trigger. I'd prefer to go with the pellet version so curious to see if you've tried doing a pizza with just the pellets?
Just got this oven and it burns the shit out of the top and the center still dough in a minutes time. Going to give pellets ago next time and see if it cooks better.
1:52 I actually like the fact that the parts of this oven are generic. You won't get the support you would from an Ooni or Gozney, but you can find parts for this cheaply and it's not too uncommon. By the way, there's a guy who jury rigged the Karu 16 burner to work in this by building his own bracket to hold it in.
Easy fix for the wobbling propane gas unit:
A) use wrench that came with the Pizzello Forte Gas Oven.
B) Install Gas burner unit on the back two screws.
C) Slip the wrench Appropriately 1/2 inch in the gap on the underside of the unit between the gas unit and oven.
No more wobble and the wrench in in a handy place if you need to tighten the gas line, problem solved.
Thanks for your great review, I bought this oven as a backup to my ooni Koda 16 and it has become my go to oven. Love them both but with the door on the forte I am able to achieve my pre heat faster. Taste and bake are so close that it’s a wash. Ooni advantage can make up to a 16” pizza. At 66 years old I am loving my new hobby in retirement.
I believe the metal baffel should be removed when using the gas burner. That will give you a much higher temp on the crust and top.
I have this oven been using it for 3 months now top of crust is always perfect I also don’t make my pizzas that thick takes longer to cook when thicker. My pizzas take about 60 seconds to cook I cook with door off and put it back on when preparing the next pizza so the oven gets back up to temp.
top color gets really crispy if you just let it heat up longer
With a 3 year warranty for an extra $25, I took my chances on the Pizello Forte and love it! Bought the 16” and worked great. I have nothing to compare it to in terms of experience but so far, so good for the price.
Its a great oven if you are thinking about getting into this hobby or if you dont want to spend $500. I just notice they now offer a 16inch oven. My family and I have enjoyed this little over so much now that I am going to either Upgrade to the Ooni Kyra 16 or the Gozney Dome so I can make bigger pizza's or have that extra room that would be nice to have.
I have the wood fire pizello forte, I prefer it over the gas model. I think cooking the pizza at 700+ degrees is way too fast. The sweet spot is cooking your pizza around 500-600 degrees with a pizza cooking in about 4-5 minutes. The pizza comes out way better!
Thanks for the timely review! This oven is probably getting tired of me staring at it as I wait to pull the trigger. I'd prefer to go with the pellet version so curious to see if you've tried doing a pizza with just the pellets?
pellet version takes longer to heat up and requires constant refilling of the hopper
The instructions said to face isolation plate angle so it leans in, but makes sense to have other way around, which is how yours is oriented?
Just got this oven and it burns the shit out of the top and the center still dough in a minutes time. Going to give pellets ago next time and see if it cooks better.
NY style?
how can i buy this, im from Philippines
1:52 I actually like the fact that the parts of this oven are generic. You won't get the support you would from an Ooni or Gozney, but you can find parts for this cheaply and it's not too uncommon.
By the way, there's a guy who jury rigged the Karu 16 burner to work in this by building his own bracket to hold it in.