I was very impressed with the unit but a Cornerstone was broken in the package not sure how to get a different one

Did the research and time well spent ! First pizza was restaurant quality cant waite to try a steak...

Works great, just had to wait on new cover came damaged

Works great! Real pizzeria action

What a perfect pizza oven! I especially like the rotating pizza stone.

After researching many different pizza ovens above this price point, I settled on this one. This was at least $200 less than the next option I was considering. I really wanted a 16" oven for larger pizzas but more so to have a little extra room to work with. Having a rotating pizza stone also sounded easier to deal with, although the stone on other pizza ovens is thicker, allowing better heat retention. I've made about 8 pizzas now, and they have all turned out good. The first pizza burnt on the bottom and top, but the middle was raw. I'm still finding that sweet temperature for the thickness I like. It's definitely a learning process.

Great quality for half the price of the competition.

I love it. My son and I like the turn table. After heating the oven to 800 to 900 degrees. Lower the heat to the lowest setting so the crest doesn't burn.

I bought the non rotating 12 inch oven last year and wanted more room to work. I almost purchased the major brand 16 inch gas oven on Black Friday but $550 was still more than I wanted to pay. This oven is perfect for my families' needs, has more accessories than the major brand (the included cast iron pan and wood tray is $35 on another shopping website), and can't be beat for the price/quality. Be advised it's not really as portable as the 12 inch oven and if you are looking for an oven to camp or tailgate with I would recommend the 12.

We got our oven about a month ago and have several comments. First and foremost is if you are serious about your pizza you want this oven! Our household has been making scratch pizzas for over 30 years and with this oven we have made our best pizzas ever! Some observations/suggestions: We have had serious problems using the new peel to launch our pizzas, easy solution: use your wooden peel to launch and the long handed peel provided to retrieve your pizza. In the manual it is suggested you might start using the oven at a temperature less then 900. This should almost be a mandate. Our first use of the oven(of course at max temp) did not end pretty (however we did discover even heavily charred/burnt pizza still has a great flavor). Unless you have experience with high temps try starting at 600-650 and go up from there. Also I saw a comment from another user that the manual says you cannot store it outside so they bring it in after each use – in the manual we have no such statement is made. It does say to store it inside at the end of the season (page 36). Fortunately for us our pizza season does not end :) My next project is to bake a loaf of Italian bread. Also I think I may try putting a small amount of smoking wood in the cast iron griddle and place it on the stationary corner stones and see if I can get some smoke to the pizza. And did I say this oven is a must have if you are serious about pizzas?