OV Supplies · OVS-PO-300
300 mm Outdoor Pizza Oven on Wheels
3.7 out of 5 · Manufacturer rating from 55 reviews
AU $319inc. GSTIn stock
A two-layer wood-fired pizza oven on wheels. The fire sits on the charcoal grills in the lower chamber, the pizza goes on the stone above, and the dial on the door tells you when the chamber is ready. Fifteen minutes gets it to about 315 °C, and a 300 mm pizza cooks in roughly ninety seconds. It stands 1420 mm high, so you work at it standing up.
Free delivery to most of NSW, ACT, VIC, QLD, SA and WAPostcode confirmed at checkout. No delivery to TAS or NT yetDispatched within 1 to 2 business days. 30 day returns, 12 month warranty
Specifications
- Brand
- Vevor
- Dimensions
- 540 × 445 × 1420 mm
- Net weight
- 18.8 kg
- Pizza size
- 300 mm
- Highest reading
- 540 °C
- Body
- Iron with black spray finish
- Chambers
- Baking above, fire below, ash drawer under
- Included
- Pizza stone, two stainless trays, two charcoal grills
Shipping and returns
Free delivery to most of NSW, ACT, VIC, QLD, SA and WA; postcode confirmed at checkout. Return within 30 days in the original packaging for a full refund.
Setting up
Stand it on something level, fit the two wheels, and slide the charcoal grills, the ash drawer and the stone into place. Lay charcoal or small split hardwood on the grills, light it, and keep the door shut while it climbs. Give the stone a few minutes at temperature before the first pizza goes in.
A ninety second pizza in the backyard.
Wood or charcoal underneath, a stone above, and a dial on the door that shows when the chamber is ready.
The oven is stacked rather than spread out. Fire goes in the lower chamber on two iron grills, heat rises into the baking chamber above, and the ash falls into a drawer you pull out when everything is cold. It takes wood pellets, wood chips, charcoal or firewood. The dial on the door reads up to 540 °C, more than a pizza needs but it tells you exactly where you are.
It is 18.8 kg with two wheels and a handle on the side, so it tips and rolls down the path rather than being carried. The chamber is not only for pizza; bread, vegetables and meat all cook in it, and the two stainless trays are there for exactly that.
SPECIFICATIONVEVOR · OVS-PO-300
- Brand
- Vevor
- Pizza size
- 300mm
- Highest reading on the dial
- 540°C
- Width
- 540mm
- Depth
- 445mm
- Height
- 1420mm
- Net weight
- 18.8kg
- Body
- Ironblack spray finish
- Colour
- Black
- Chambers
- 2baking above, fire below
- Ash drawer
- 1
- Charcoal tray
- 1large
- Pizza stone
- 1included
- Baking trays
- 2stainless
- Charcoal grills
- 2iron
- Wheels
- 2removable
- Manufacturer rating
- 3.7 / 5(55 reviews)
Goes with.
What this usually leaves the warehouse with.
The dial tells you when.
A thermometer sits in the door and reads up to 540 °C. That matters more than it sounds, because the difference between a good base and a pale one is entirely about how long the stone has been hot. Fifteen minutes from lighting puts you at roughly 315 °C, which is where a thin base cooks through in about a minute and a half without drying out.
- Built-in door thermometer
- About 315 °C fifteen minutes from lighting
- A 300 mm pizza in around ninety seconds
Fire below, food above, ash underneath.
Two iron grills hold the fuel in the lower chamber and a large charcoal tray sits beneath them, so the fire keeps its air and the baking chamber keeps its heat. Ash drops into a drawer that pulls out when the oven is cold. Nothing has to be lifted out hot, and there is no tipping a chamber full of embers into a bucket at the end of the night.
- Two iron charcoal grills
- Large charcoal tray and pull-out ash drawer
- Wood pellets, wood chips, charcoal or firewood
It rolls back into the shed.
Two wheels on one side and a handle on the other mean the oven tips and wheels like a hand truck, which is the difference between using it on a Tuesday and leaving it where it stands all summer. At 1420 mm high you work at it standing, so the tray comes out at bench height instead of at your knees. The wheels come off if you would rather it stayed put.
- Two removable wheels and a side handle
- 1420 mm high, worked at standing height
- 18.8 kg
Heat and time.
The first figure is the top of the dial's range, not a target. The other two are what a backyard pizza night actually runs on.
Size and what comes with it.
One size, and the stone, trays and grills are all in the carton. The wheels bolt on or stay off, depending on whether the oven moves.
| Size | Footprint | Height | Weight | Price inc. GST | Availability |
|---|---|---|---|---|---|
| 300 mm pizza | 540 × 445 mm | 1420 mm | 18.8 kg | AU $309 | In stock |
In the carton
- Oven body with baking and fire chambers1
- Pizza stone1
- Stainless baking trays2
- Iron charcoal grills2
- Charcoal tray1
- Ash drawer1
- Wheels2
- Instructions1 set
Fit the wheels, then slide the grills, charcoal tray, ash drawer and stone into place before the first fire. Instructions are included.
Questions we get asked
What fuel does it take?
Wood pellets, wood chips, charcoal or firewood, all on the two iron grills in the lower chamber. Charcoal holds a steadier heat over a long session; a handful of hardwood on top of it near the end gives you the smell people came for. Keep the pieces small enough to sit flat on the grills.
How big a pizza fits?
Up to 300 mm across, which is a generous dinner for one or a shared entree cut into sixths. Stretch the base on a floured peel or a tray so it slides onto the stone in one go, and turn it halfway through: the side nearest the fire always runs a little hotter.
Can I cook anything besides pizza?
Yes. The chamber is a hot wood oven and it will bake bread, roast vegetables and cook meat as well. That is what the two stainless trays are for. For anything that takes longer than a few minutes, let the fire settle first so the chamber is holding steady heat rather than climbing.
Can it stay outside?
It is an outdoor oven, but the body is iron with a sprayed finish and no cover is supplied, so rain sitting on it week after week will eventually tell. Wheel it under the eaves or into the shed between uses, and make sure the stone is dry before the next fire.
How do I clean it?
Let everything go cold, pull out the ash drawer and empty it, and brush the stone with a stiff dry brush. Do not wash the stone with detergent; it is porous and will hold the taste. The trays and the outside of the body wipe down with warm water once they are cool.