Pizza Que Portable Pizza Oven, Black

I lived in Italy for 2 1/2 years in the early 1980,s. and loved the pizza. The pizza I had in Italy is totally different from the pizza we make in the U.S. My favorite pizzeria used a wood burning oven and would make individual plate sized pizzas. I have tried to duplicate that pizza for the last thirty years, Everyone has always raved about our pizza but it was just not the same. The problem is not having the high heat wood burning oven. I saw the PizzaQue on You Tube and was really interested. When we noticed the oven was available on Amazon prime we ordered it immediately.We have been using our PizzaQue for the past five months or so and absolutely love it. The very first pizza we made was great. We have made pizza for several of our neighbors and they say it is the best pizza they have ever eaten.The PizzaQue is a serious tool and as such requires learning a few things. First you must read and follow the directions. So far we have only made 11" and 12" diameter pizzas. You can make up to 14" pizza. We have used a pizza stone in a normal oven for most of the past thirty years with great results but have always dreaded getting the pizza off the peel. If you take too long putting the topping on your pizza it will stick to the peel. We have recently started building our pizzas on parchment. We use an 11" and 12" plate as a template and use Reynolds brand parchment. The results have been excellent, it is like training wheels for pizza making. We use a scale to weigh the dough, a proud 8 oz. for the 11" and a proud 10 oz for the 12". Another huge advantage of using parchment is you can get your dough formed ahead of time before you start adding the toppings. At about 2-3 minutes from putting the pizza in the PizzaQue, I use tongs to pull the parchment from under the pizza. May sound difficult but the Reynolds parchment works so good it is no problem, Cheap parchment will be more of a challenge. I like spartan Italian style pizza, my wife like lots of toppings. With lots of toppings the crust seems to finish before all the toppings are done, particularly with raw onions and mushrooms. When the crust is done I slip an inverted 12" pizza pan under the pizza. This keeps the crust from burning and gives the pizza more time to bake. Another advantage of making smaller pizzas, is you can vary where you put the pizza in the oven, the back bakes hotter than the front. I also turn the pizza several times. All this takes practice with your peel and tongs but is not at all hard and the results are more than worth it..I could go on and don't want to sound too over the top but we have just had a blast using the PizzaQue. The design of the oven is genius and for a reasonable price gives you almost wood burning oven results. Also the fit and finish of the oven is much better than expected and the oven uses very little propane. We have only just started experimenting and plan on having a pizza party where everyone creates their own pizza. Probably nothing can match the pizza I had in Italy but the PizzaQue is close.