The outdoor pizza oven · 12-inch or 16-inch
Pizza night, fired at 450 °C
One oven for the garden in two sizes, burning wood or gas. The dial on the front shows the stone heat, so you know when to launch.
From $399.00 · Example price
Sample specs and temperatures for the demo store.
12 or 16 in
Pizza size
Wood or gas
Fuel
~20 min
Heat-up time (sample)
450 °C
Max temperature (sample)
Model picker
Pick a size, then a fuel
Every Blaze has the same dome, stone floor and dial. Choose the floor size for the pizzas you make and the fuel you like to cook with.
12-inch · Wood
Blaze 12 Wood
$399.00
Compact, light enough to move between bakes. Burns small hardwood pieces.
12-inch · Gas
Blaze 12 Gas
$449.00
Turn the knob and wait. Runs on a gas bottle (placeholder: see the manual).
16-inch · Wood
Blaze 16 Wood
$549.00
Room for a 16-inch pizza or two small ones, and a longer live fire.
16-inch · Gas
Blaze 16 Gas
$599.00
The big floor with an even gas flame along the back wall.
Example prices and sample specs. Gas connection details are placeholders: follow the product’s manual.
Compare models
Four ovens side by side
Same dome, stone and dial in every model. The floor size and the fuel change the rest.
| 12 Wood | 12 Gas | 16 Wood | 16 Gas | |
|---|---|---|---|---|
| Best for | Small gardens, two or three pizzas | Quick weeknight pizzas | Bigger groups and live fire | Big groups, steady heat |
| Pizza size | Up to 12 in | Up to 12 in | Up to 16 in | Up to 16 in |
| Fuel | Hardwood | Gas (placeholder) | Hardwood | Gas (placeholder) |
| Heat-up time | ~20 min (sample) | ~15 min (sample) | ~25 min (sample) | ~20 min (sample) |
| Max temperature | 450 °C (sample) | 450 °C (sample) | 450 °C (sample) | 450 °C (sample) |
| Weight | 14 kg (sample) | 15 kg (sample) | 22 kg (sample) | 24 kg (sample) |
| In the box | Oven, stone, legs, chimney | Oven, stone, legs, burner | Oven, stone, legs, chimney | Oven, stone, legs, burner |
| Example price | $399.00 | $449.00 | $549.00 | $599.00 |
What's in the box
Everything for the first fire
Each model ships in one box. The legs fold under the oven and the stone sits inside it.
Oven body
12-inch or 16-inch dome
Baking stone
Sits on the oven floor
Folding legs
Clip under the base
Chimney or burner
Chimney on wood, burner on gas
Front dial
Shows the heat, 0–500 °C
First-fire guide
Curing and lighting steps
Sample contents. Peels, the cover and the stand are sold separately.
First-fire steps
From the box to the first pizza
Four steps for the first evening. Watch the dial: each step has its own temperature.
01
Cure the stone
Run a small, gentle fire for the first hour so the stone and the dome dry out evenly.
02
Light it
Wood: a small fire of kindling at the back. Gas: follow the ignition steps in the manual (placeholder).
03
Heat the floor
Close in the fire and wait for the dial to reach the top of the pizza zone.
04
Launch and turn
Slide the pizza in with the launching peel and turn it every 20 seconds with the turning peel.
Sample routine and temperatures. Always follow the product’s own manual.
Heat guide
What to bake at each part of the dial
The dial reads 0 to 500 °C. These are the zones we use for the sample recipes.
Cure and dry
150–200 °C
First hour · gentle fire for a new stone
Bread and roast
250–300 °C
15–30 min · loaves, vegetables, a tray bake
Pan pizza
300–350 °C
6–8 min · thicker crust in a pan
Thin-crust pizza
400–450 °C
60–90 s · turn every 20 seconds
Sample temperatures and times. Every oven, fuel and day is different.
Recipes
Three pizzas for the first weekend
Margherita
A thin base, crushed tomato, torn mozzarella and basil after the bake.
Garden greens
Courgette ribbons and peppers under the cheese, a handful of rocket on top.
Pepperoni pan
A thick, airy dough in an oiled pan, baked lower in the pizza zone.
Sample recipes for the demo store.
Placeholder text
Before you light it
Gas and fire safety notes
Replace these notes with the instructions from the product’s own manual. The text below is a placeholder, not advice.
This theme and the sample store make no safety claims and show no certification or test marks.
Where to place it
Placeholder: follow the manual’s guidance on clearances and surfaces.
Gas connection
Placeholder: connect and check the gas supply as the manual shows.
Fuel
Placeholder: use only the fuel the manual lists for your model.
Cooling down
Placeholder: let the oven cool fully as the manual shows before you cover it.
Accessories
Peels, cover, dial and stand
-
Kiln-dried hardwood
$19.00 -
Spare baking stone
Price range: $35.00 through $45.00 -
Oven stand
Original price was: $189.00.$159.00Current price is: $159.00. -
Weather cover
Price range: $49.00 through $59.00 -
Pizza wheel
Original price was: $18.00.$14.00Current price is: $14.00. -
Dial oven thermometer
$24.00
Sample reviews
What customers might say
Sample reviews shown for the demo store.
★★★★★
The dial on the front is the bit I use most. When it sits at the top of the pizza zone, in it goes.
Sample customer
Blaze 16 Wood
★★★★★
The 12-inch gas fits on our small terrace and is ready while we stretch the dough.
Sample customer
Blaze 12 Gas
★★★★★
Folding legs and the cover mean it lives outside all summer and packs away for winter.
Sample customer
Blaze 16 Gas, cover and stand
12-inch or 16-inch: which should I choose?
Choose 12-inch if you bake for two to four people and want an oven you can move. Choose 16-inch for bigger groups or larger pizzas. Both reach the same sample top temperature.
Wood or gas?
Wood gives you a live fire and the smell of the wood; gas is quicker to start and steadier. The dome, stone and dial are the same.
Can I switch fuel later?
Not in this sample store: each model is built for one fuel. Ask us about the options for your model.
How long does it take to heat up?
About 15 to 25 minutes in our sample tests, depending on the model, the fuel and the weather.
What does the warranty cover?
Faults in materials and workmanship for the period shown on the product page. Wear from use, such as a darkened stone, is not a fault (sample terms).