The BIG HORN pizza oven is dirt cheap compared to other options, and you can tell when looking closely at this oven. It heats up pretty fast and the flames roll over over the roof of the oven nicely to cook the toppings. We added a little sauce and topped it with San Marzano tomatoes (crushed), fresh mozzarella cheese, and basil. Never pull out the pizza stone when it is hot, this will cause it to crack with the quick temp changes.

You can detach the chimney and place it inside the oven – it fits nicely inside for easy storage and transport. You’ll need an overhead clearance of at least 2m from the chimney top as flames tend to blow outside of the oven from the chimney top. If you're still pondering the value for money aspect of a pizza oven, bear in mind that certain pizza ovens can often double up as a best BBQ alternative, enabling you to grill fish or meat, and even bake bread, cookies or cakes outdoors too. In my opinion, people looking for a pizza oven of this size and specs should opt for the Ooni Fyra instead.Performance-wise, our reviewer loved the Roccbox and all of its charms, finding the entire pizza-making process straightforward. A small oven will take anywhere between 10 and 20 minutes to heat up (around 10 if you’re using gas, and closer to 20 if you’re opting for pellets or charcoal. A few ovens come with a pizza paddle designed to fit the cavity perfectly, though this is the exception rather than the rule. Although we were very skeptical, we followed what the Big Horn manual said (grease the pizza peel a bit with oil) and as a result, the pizza ended up stuck badly to the pizza stone. We used oak pellets during our testing and they ignited fast, plus we liked them because the oak doesn’t change the flavor of the pizzas that much.

The only change we'd ask for is a glass window or a simple viewing hole to let you monitor the pizza as it cooks. We were really pleased with its results and some other key features like its compact size and fairly fast cooking time. The Big Horn oven is fueled by wood pellets that are fed into a firebox through the rear-top-mounted hopper.After that, you have to constantly add a scoop of pellets after every pizza you cook to keep the fire hot enough for the next one.