Big Horn Outdoors pellet pizza oven is ready to cook in 18-20 minutes and reaches temperatures up to 570 to 660°F (350°C), cooking delicious pizza in 90 seconds or less, as well as roasting steaks, fish, lamp chops, burgers, salmon and vegetable dishes and so much more.
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Bring authentic wood-fired character to your backyard with a Big Horn Outdoors pellet pizza oven. Concentrated flame, a preheated pizza stone and hardwood pellet fuel work together to create crisp bases, airy crusts and the toasted finish associated with high-temperature outdoor baking.
This collection includes a compact 12-inch oven, a larger 16-inch model for family cooking and a 12-inch triple-fuel-compatible option. Compare pizza capacity, portability and compatible heating attachments before choosing the right oven for your cooking routine.
The compact 12-inch model is designed for portability, smaller households, camping and casual backyard pizza nights. Foldable legs and a manageable footprint make it easier to transport and store, while the pellet fire provides genuine wood-fired flavor.
View the 12-Inch OvenThe 16-inch model provides more cooking space for larger pizzas, family meals and outdoor entertaining. Its larger combustion system, adjustable airflow, viewing window and front thermometer support more involved fire management and extended cooking sessions.
View the 16-Inch OvenThe triple-fuel-compatible model is suited to cooks who want to begin with hardwood pellets and retain the option to use compatible gas or electric heating attachments. Heating accessories are sold separately, so check the product package before ordering.
View the Triple-Fuel OvenAll three options support high-temperature stone baking, but their size, portability and fuel flexibility serve different types of pizza makers.
| Feature | 12-Inch Pellet Oven | 16-Inch Pellet Oven | 12-Inch Triple-Fuel Oven |
|---|---|---|---|
| Best for | Small households and portable cooking | Families and larger gatherings | Cooks who want future fuel flexibility |
| Pizza capacity | Up to a 12-inch pizza | Up to a 16-inch pizza | Up to a 12-inch pizza |
| Primary fuel | Food-grade hardwood pellets | Food-grade hardwood pellets | Food-grade hardwood pellets |
| Alternative heat | Compatible attachments may be available separately | Compatible gas burner sold separately | Compatible gas and electric attachments sold separately |
| Portability | Compact and travel-friendly | Larger format for patios and gatherings | Compact format with added flexibility |
| Notable advantage | Simple entry into wood-fired pizza making | More cooking space and fire-control features | Multiple compatible heating methods |
Use dry, food-grade hardwood pellets intended for cooking. Oak, maple and hickory are common choices. Do not use heating pellets, softwood pellets or fuel containing binders and additives that are not approved for food preparation.
A 12-inch oven is easier to carry and store and is suitable for smaller pizzas and groups. A 16-inch oven provides more cooking area for larger pizzas, family meals and frequent entertaining.
Preheating time varies by model, pellet quality, weather and target stone temperature. Big Horn Outdoors pellet models generally require a dedicated preheating period before baking. Check the product manual and measure the cooking stone rather than relying only on the visible flame.
No. A pellet fire produces flame, smoke and combustion gases. Operate the oven outdoors in a suitable open, well-ventilated area with the required clearance from combustible materials.
Not necessarily. Compatible gas burners and electric heating elements are sold separately for relevant models. Review the individual product page to confirm compatibility and exactly which components are included.
Yes. With suitable cookware and temperature control, a pellet pizza oven can also roast vegetables, sear meat, cook seafood and bake bread. Use cookware approved for the required temperature and follow the oven instructions.
Choose a compact oven for portability, a larger model for family cooking or a compatible multi-fuel design for added flexibility. Whichever size you select, consistent pellets, a thoroughly heated stone and controlled flame management are the foundations of better outdoor pizza.
A wood pellet pizza oven combines direct flame, circulating chamber heat and stored energy in the pizza stone. Consistent results depend on managing all three. A large flame alone does not guarantee a properly baked pizza if the stone has not absorbed enough heat.
Cooking pellets should burn cleanly, produce reliable heat and be safe for contact with food smoke. Dry food-grade hardwood pellets are designed for this purpose. Moist pellets can swell, crumble and produce an unstable fire, while heating pellets may contain materials that are not intended for cooking.
Begin with the lighting procedure specified for the oven. Allow the initial pellet charge to establish a stable flame before gradually adding more fuel. Overfilling a small firebox can restrict airflow, while letting the fire fall too low can reduce both chamber and stone temperature.
Fire-management tip: Make small, regular fuel adjustments instead of waiting for the flame to collapse and then adding a large amount of cold pellets.
The chamber can feel extremely hot before the pizza stone is ready. The stone requires time to absorb energy throughout its surface. Launching too early often creates cooked toppings and a pale or soft base.
An infrared thermometer can help you evaluate the cooking surface directly. Use the temperature range recommended for your oven, dough and pizza style rather than chasing the maximum possible reading.
Frequent turning is especially important in a compact live-fire oven because the rear flame zone can brown the crust faster than the area near the opening.
Dough hydration influences handling, expansion and browning. Higher hydration can create a lighter rim but may be harder to shape and launch. A moderate, carefully measured formula is often easier for cooks learning to work with a fast, high-temperature pellet oven.
Weighing flour, water, yeast and salt helps make each batch more repeatable. Fermentation time and dough temperature also affect how easily the pizza stretches and how quickly the crust colors.
A pellet pizza oven can also roast vegetables, sear meat, cook fish and bake bread when used with appropriate cookware. A cast-iron pan or other oven-safe vessel can protect the stone from grease and expand the range of foods you can prepare.
Allow the oven, stone and ash to cool completely before cleaning. Brush dry debris from the stone, empty cold ash from the firebox and wipe the stainless-steel exterior according to the product manual. Avoid rapidly cooling a hot stone or soaking it while hot.
Safety reminder: Operate a pellet pizza oven only outdoors in an open, well-ventilated location. Keep it away from walls, low roofs and combustible surfaces, and never leave an active pellet fire unattended.
Understand how pellet, gas, electric and hybrid pizza ovens differ in flavor, heat control and maintenance.
Read the Fuel GuideReview cooking location, size, fuel preference and portability before selecting an outdoor pizza oven.
Read the Buying GuideCalculate ingredient weights for different pizza sizes, hydration levels and fermentation schedules.
Use the Pizza CalculatorExplore peels, stones, covers, cooking tools and compatible heating accessories for your setup.
Explore AccessoriesKeep the pellets dry, build a stable flame, preheat the stone thoroughly and turn each pizza as it browns. A repeatable process will produce better results than simply running the oven at its highest possible temperature.
