Bought this oven from another vendor during the Christmas holidays. First regulator was defective but it was replaced.Bit tricky to get started. Doesn't always start on the first or second try. But has a auto spark feature which is nice.Was heating up the oven on low flame and a strong gust of wind blew out the flame. It did do an auto gas shut off.Heat at top of oven is not the same heat at the stone. I used a contactless thermometer to check the temperature of the pizza stone.Top heats up very quickly but it takes a while for that heat to get into the pizza stone to get good results.Also need to go outside and turn it he knob that the pizza stone is equally heated before cooking pizza about 25 - 30 minutes.Burner is very close to the back of the pizza stone, so you need to keep the pizza Stone rotating to get even cooking. The crank knob turns very easily and eliminates the need for a turning peel, but you will need to have your own peel if cooking a pizza larger than 10 inches. The size of the provided peel which is useless in my opinion and well as the dollar store bargain bin pizza cutter. We own a 14" rocking cutter and 13" stainless steel peel for removing the pizza. Also, two 16" bamboo/wood peel to make a pizza and launch inside our home oven with a pizza steel.Even though this a 16-inch oven, if you're going to launch the pizza from a peel unless you're really experienced using appeal, about 12 in is about the largest pizza you should do in this oven. Many years ago, I used to work at a pizzeria of a friend of mine. I have some experience launching pizzas. But I know that since I don't do it regularly anymore. I use pizza screens.We purchased two16-in pizza screens. Sprayed them with a little bit of oil on both sides and stretched the dough to about 14 -1/2 to 15 inches on the counter, then transferred and centered on screen. Used peel to transport and slide it onto the pizza stone. It's good to have a small tool or a hot pad to help center the screen on the stone. The screen gets very hot, very quickly.After about 2 minutes, slide in the takeout peel between the screen and the pizza and pull the pizza out completely with a pair of pliers or a potholder. Remove the screen and quickly reposition the pizza centered on the stone carefully as not to contact the burner in the back.Do not press dough into screen or it will get stuck in the screen, and you won't be able to remove it.I plan on making a flat bar handle that's easier to turn the turntable. Make sure to turn at a moderate to slow rate that the pizza cooks evenly all the way around and doesn't char or burn.From my experience with this oven is the dough should be a 60% maxium hydration to get the best results, between chewy and crunchy.One other issue that I ran into is that if you have the burner on high it leaves two black soot streak on the inside ceiling from incomplete combustion.For the price you really get a pretty respectable oven with some corks you have to work around. As for being portable, you will have to have some way of protecting the pizza stone from being bounced around inside the oven and being damaged in the car down a bumpy or rough road.I'd say wrap the pizza stone in an old body towel and then put a couple piece of cardboard on either side to protect the burner and the pizza stone from damage.I intend to use this at home. I also purchased a small table to put the oven on here on Amazon.The feet on the oven work well to keep the heat away from the surface.

The 15 minutes to heat the oven, is the perfect time to place your preferred ingredients on your crust just the way you like it! Note: This step takes longer than it does for the pizzas to cook. We’ve thoroughly enjoyed our experience so far and are looking forward to hosting a Pizza Party soon