Name: Gyber Fremont 29-Inch Wood-Fired Pizza Oven
Brand: gyber
SKU: 62a04485851b7f0d0a362004
Rating: 4.0 (16 reviews)

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Tired of frozen pizza and longing to make yourself homemade unique pizza? Desiring to enjoy a piece of great pizza outdoors? Fremont is your best choice. With Fremont, you can make a great wood-fired pizza of any kind of flavors on your own without dealing with a heavy stone or complicated system. This portable pellet pizza oven weighs only 33 lbs. thus you can take it easily outdoors anywhere such as backyards, parks, mountains, beach and so much more! Thanks to being fueled directly by fire, it only takes 10 minutes to heat up the cooker and 3-4 minutes to cook the pizza perfectly---delicacies needn’t to be waited long. 

Features :

 *  Wood-Fired Outdoor Oven – Designed to be used with wood pellets, this pizza oven and outdoor grill lets you create crisp, tasty, cheesy pizza your entire family will love.
 *  Multipurpose Cooker – Along with pizza this double-layered oven comes with accessories to make steaks, fish, lamp chops, burgers, salmon, and so much more.
 *  Rapid, Even Heating – Being capable of heating up to 900°F in minutes, our air intake system helps cook food efficiently on the top, bottom and throughout for better taste.
 *  Food-Grade Safe Stainless Steel – Lightweight, durable, and perfect for cooking all types of foods, this wood pellet oven is safe, easy to use, and even easier to clean.
 *  Fueled by Wood Pellets – This small oven can be filled with flavored pellets or wood chips to create a rich, smoky flavor; perfect for chicken, beef, or pepperoni pizza.
 *  This wood-fired pizza maker requires minimal assembly and it can quickly come apart for easy cleaning, storage, or for taking it with you for outdoor cooking events.
 * Carton Includes: Cooking Pizza Oven Grill x 1pc /Removable Door with Handle x 1pc /Grease Pan x1pc /Grill handle*1pc /Pizza spade*1pc


Specifications : * Product Dimensions : 32"H x 15.4"W x 29"D
 * Product Weight : 33 lbs

Consumer Reports

What we like: It holds a slightly larger pizza than the other wood-fired options

What we don't like: The flimsier oven door

Budget Pick

amazon.com

consumerreports.org

Master of None

 Maybe let up a little bit, but i got us in the lee of the shed here and i thought we'd fire this up once and get it hot before i uh tried to cook on it. So in my pellet basket - and this is my first time ever cooking with pellets - it asks for about .8 pounds and uh. I don't uh not used to measuring pounds like that, so i did a little over 13 ounces

 I would guess that goes on top of the chimney and some assorted stuff hardware. Oh these are feet because this thing does sit up several inches off whatever you're cooking it on. I would not use this table because this thing's going to get hot. So let's get this thing put together all right now, step one of our assembly is going to be to install the four legs of the cooker [ Music ], [, Music, ]

75 so uh. Let'S light this thing up and see what happens so to start these pellets, i'm just gon na hit them up with a propane torch for a minute or so and of course, the torch goes out. Okay, we're gon na try the micro charge instead, so hopefully with our pellets starting to put off some smoke here, we'll come back in a few minutes and see where the temp of our grill is at now it's supposed to preheat to get that stone, nice and Hot for at least 15 minutes with the pellets burning so, and they do mention that once you get your pellets where they're igniting the other pellets, then to add some more pellets. So we'll check back on this in just a few minutes, apparently, instead of 0

8 of a pound, i was supposed to add 1.8 of a pound, but still uh temperature is off the charts here over a thousand degrees, and you know seven to nine hundred degrees is What we're looking for for cooking these little hand top pizzas, and you can see the flame from those pellets - is rolling up the roof of it. So that's how you cook the pizza. You put the pizza in there and put the lid on and leave it for a few minutes, and then you take the lid out and you rotate the pizza, because the back of that oven is where a good portion of the heat's at so i just wanted To get this thing up to temp before um before i try to cook a pizza in it, so i'm going to keep doing this, i'm going to add a little bit more pellets now, so it stays up to temp longer and anything that is in there

Gyber Freemont Outdoor Pizza Oven

 The stone will drop over 100 degrees on each pizza and needs 5 minutes or so to get back up to cooking temperature. I've only used wood pellets in it and I might need to adjust my timing schedule a bit but I really do struggle to keep the oven at a consistent temperature.  Lastly, I saw there some complaints about the front door falling. If you take the top of the door and place it against the frame about 3/4 the way up and slide upwards there are 2 tabs that catch the door and hold it in place

 I do own a real brick oven which I use for larger gatherings that makes outstanding pizzas but due to its size makes it a pain to fire up for just a couple pizzas.  It takes me about 45 minutes to get the cooking stone up to cooking temperature. Please use a infrared thermometer to check. The thermostat at the front of the oven will read over 900 degrees after 10 minutes but the stone temperature will only be about 300 degrees or so

 Cooking at this temp will cause a raw center of the dough. I like the front of my stone to be at least 650 degrees. Towards the back the stone will be hotter.  I am able to get a decent crust from the oven

 Please use a infrared thermometer to check. The thermostat at the front of the oven will read over 900 degrees after 10 minutes but the stone temperature will only be about 300 degrees or so. Cooking at this temp will cause a raw center of the dough. I like the front of my stone to be at least 650 degrees

Makes a good Pizza, hard to keep at cooking temperature

 Just make sure that your flame is consistent and your temperatures are where they need to be and you should have no problems.  I do have one of the more expensive pizza ovens and if you are able to upgrade then do so

  Now for the good, this is a solid construction, lightweight, and easy to travel. I also like the fact that the pizza stone can be pulled out and stored for protection and cleaned easily. The pizzas turned out well but it did take some time and Wasn’t able to get the stone hot enough to give that nice “tigering“ due to the stone not being hot enough. It’s a trial and error process

 You will need this to hold the heat in and to maintain a high temperature on the pizza stone. If you don’t then the dough will not cook fully and you will end up with a spongy half cooked pizza crust.  Now for the good, this is a solid construction, lightweight, and easy to travel. I also like the fact that the pizza stone can be pulled out and stored for protection and cleaned easily

 Do not trust the gauge on top it receives its temperature from the flame at the top of the oven. Depending on the pellets that you use, they will burn very quickly so you will get about seven minutes of flame from each batch of pellets in the box. You will need to reload and allow the pellets to reignite before starting your next pizza. Keep the front door on while warming up the oven

Constant attention required

Perfect for a family

Cymax is a good company.

Amazing little oven - Made pizza at burning man which is not easy to do!

I was looking at the Ooni and a few others but I was attracted to the price of this one. A few bad reviews here scared me but knowing how good Amazon is about returns I figured it was worth my time to try a cheaper one first. I'm glad I did.  I'll try to leave a few tips if you're thinking about buying this (or any other) wood pizza oven

Very happy with this oven. Glad I chose it!

 I preheated my oven for 1 hour before cooking. The stone needs to be as hot as the rest of the oven. Do not cook a pizza with active flame above. Should only have some flame in the back when cooking is in progress

 After the first minute peel should be easy to scoop the pizza without any sticking and you can slide it around to turn it on the stone. Pizza will cook in about 4-5 minutes, keep an eye on it, it will burn in seconds if not careful.

 The fire needs actively managed. Add about 3/4 scoop of pellets with the supplied scoop about every 10 mins to keep the temperature constant. Be generous with flour on your crust and peel. When initially placing the pizza on the stone, I would use a very heat resistant oven mitt to pull the stone out halfway to make it easier to place the dough and not initially stick or ball up

 Push the stone back into place after and cook normally. Use the peel to actively turn the pizza about every 45 secs to 1 min. After the first minute peel should be easy to scoop the pizza without any sticking and you can slide it around to turn it on the stone. Pizza will cook in about 4-5 minutes, keep an eye on it, it will burn in seconds if not careful

 Do not cook a pizza with active flame above. Should only have some flame in the back when cooking is in progress. The fire needs actively managed. Add about 3/4 scoop of pellets with the supplied scoop about every 10 mins to keep the temperature constant

Makes a wonderful pizza with practice

We've only been able to use the oven once since we got it, due to rain. We made 2 pizzas, and they were fine. I would suggest that you bake the crust for about 4-5 minutes, remove, put toppings on and then bake for another 5 minutes or so. Also, you will need to rotate the crust/pizza every couple of minutes, as the back of the oven gets hotter than the front

 I would suggest that you bake the crust for about 4-5 minutes, remove, put toppings on and then bake for another 5 minutes or so. Also, you will need to rotate the crust/pizza every couple of minutes, as the back of the oven gets hotter than the front. I think we will get this down to a science after a few more tries. Otherwise, the oven is well made, easy to set up and use

Nice oven for the money

How to manage your the fire

expert-review

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