Features
- Rotating pizza stone operated by a handle for even cooking
- Accepts multiple fuel types: wood pellets, wood, or charcoal
- Built‑in thermometer for monitoring oven temperature
- Glass window to view cooking without opening the door
- Rapid heat‑up (reaches high temperatures quickly)
- Portable design with folding legs and disassembly for compact storage
- Left‑side fuel box for easier loading
- Includes a 12 in. pizza stone
Specifications
| Gtin | 00885911939713 |
| Maximum Temperature | 950°F (500°C) |
| Typical Heat‑Up Time | About 15 minutes (manufacturer example: using 2 fire starters and 2 scoops of wood pellets) |
| Pizza Capacity | 12 in (30 cm); manufacturer states cook time can be about 60 seconds at 950°F (Neapolitan‑style) |
| Recommended Cooking Range | Guidance notes ideal cooking temperature range of ~750–850°F during use |
| Fuel Types | Wood pellets, wood, charcoal |
| Included Items | 1 pizza oven; 1 12 in. pizza stone (scoop included for pellets in some instructions); carrying/storage bag mentioned for transport |
| Dimensions | Length 29.8 in × Width 20.8 in × Height 17.1 in (as listed) |
| Weight | 50.8 lb |
| Model Notes | Rotating stone mechanism and removable fuel drawer; chimney and pellet hopper for pellet feeding |
Outdoor pizza oven designed to cook 12 in (30 cm) pizzas using wood pellets, wood, or charcoal. The oven uses a removable fuel box and a rotating pizza stone (operated by a handle) to promote even cooking. It has a built‑in thermometer and a glass viewing window for monitoring, and folds for compact storage and transport. It can also be used with a cast‑iron skillet to grill or to bake other foods.
Model Number: BPZ123TS
Black & Decker 12 in. Pizza Oven Review
The Black & Decker BPZ123TS Pizza Oven is a game-changer for outdoor cooking enthusiasts. As a seasoned DIYer and outdoor cook, I was eager to put this pizza oven through its paces and see if it lived up to its promising features. Spoiler alert: it did, and then some.
Design and Build Quality
The first thing that caught my eye about the Black & Decker pizza oven was its robust and well-thought-out design. At a hefty 50.8 pounds, the oven is solid and feels durable right out of the box. The build quality is excellent, with a sleek, stainless-steel exterior that promises longevity and resilience against the elements. The folding legs are a nice touch, making the oven portable enough to move around but stable when set up.
Versatility in Fuel Options
One of the standout features of this pizza oven is its ability to use multiple fuel types: wood, charcoal, or wood pellets. This versatility is a boon for any outdoor cook, allowing me to choose the fuel that best suits my cooking style and the flavor profile I aim to achieve. During my tests, I found that wood pellets provided the most consistent heat and imparted a delightful smoky flavor to the pizzas.
Ease of Setup and Use
Setting up the oven was straightforward, thanks to clear and concise instructions. The process took me about 30 minutes, and I appreciated that all necessary tools were included in the package. Once assembled, getting the oven up to cooking temperature was impressively quick. The built-in thermometer is a practical feature, allowing me to monitor the temperature effortlessly. The oven heats up to a scorching 950°F in just 15 minutes, making it ready for pizza in no time.
Cooking Performance
The cooking performance of the Black & Decker pizza oven is where it truly shines. The rotating pizza stone ensures even cooking, eliminating any hot spots that could lead to unevenly cooked pizzas. I was able to cook a 12-inch pizza in just about 60 seconds, which is remarkably fast. The glass window on the front of the oven is a thoughtful addition, allowing me to keep an eye on the pizza without opening the door and losing heat.
The handle for manually rotating the pizza stone is a clever feature, though an automated version would be a welcome upgrade. However, the manual process is smooth and easy, ensuring that the pizza cooks evenly on all sides.
Convenience and Practicality
The Black & Decker pizza oven is not just about performance but also convenience. The ash bucket is easy to slide in and out, making cleanup a breeze. Adding fuel is uncomplicated, with a straightforward method for dropping pellets through the top of the chamber. The fire spreads evenly throughout the oven, maintaining a consistent cooking environment.
The portable design, complete with folding legs, means the oven can easily be stored away or transported to different locations. This makes it an excellent choice for those who enjoy cooking in various outdoor settings, from backyard gatherings to camping trips.
Optional Stand
Although the pizza oven can be used without a stand, I found that pairing it with the Black & Decker stand significantly enhances the cooking experience. The stand is adjustable in height, sturdy, and comes with ample storage space, including shelves and hooks for pizza peels. The wheels add mobility, allowing me to move the oven around effortlessly, and lock securely to keep everything in place during cooking.
Final Thoughts
In conclusion, the Black & Decker BPZ123TS Pizza Oven is a stellar addition to any outdoor cooking setup. Its versatility, ease of use, and superior cooking performance make it a standout product in the market. The ability to use multiple fuel types adds flexibility, while the rotating pizza stone and high-temperature capabilities ensure restaurant-quality pizzas in the comfort of your backyard.
I wholeheartedly recommend this pizza oven to anyone looking to elevate their outdoor cooking game. Its combination of practical features, thoughtful design, and exceptional performance make it a worthy investment for both seasoned cooks and beginners alike. Whether you're hosting a backyard pizza night or taking it on a camping trip, the Black & Decker pizza oven is sure to impress.
Project Ideas
Business
Brewery Pop-Up Pizzeria
Pair the portable oven with local breweries for evening pop-ups. Offer a tight menu of 3–4 pies you can execute in ~60–90 seconds; the rotating stone keeps service steady. Negotiate a revenue split, bring your own handwashing setup, and secure temporary food permits.
Backyard Micro-Catering
Cater private events (10–40 guests) with made-to-order pizzas and a simple salad/dessert add-on. Quote per-person packages with a set number of pies and fuel included; prep dough balls in dough boxes and use the glass window to speed training for an assistant.
Hands-On Pizza Workshops
Teach 2-hour classes covering dough, shaping, and baking, where each participant fires their own pizza. Include a topping kit and a take-home dough recipe; upsell an at-home starter kit with pellets, a peel, and a thermometer probe.
Oven Rental + Party Kit
Rent the oven for weekends with a safety guide, fuel, infrared thermometer, and optional pre-portioned dough balls. Offer an add-on ‘concierge baker’ who runs the oven for the first hour, and charge a cleaning deposit to keep turnarounds smooth.
Farmers’ Market Par-Bake Stand
Sell par-baked 12-inch pizzas and hot specials (where allowed) for fast service. Par-bake crusts earlier, then finish to order using the rotating stone for even char; sample seasonal slices to convert shoppers. Maintain a simple POS and capture emails for a neighborhood pizza club.
Creative
Fuel Flavor Flight
Host a tasting comparing the same Margherita baked with wood pellets, hardwood chunks, and lump charcoal. Use the built-in thermometer to keep stone temps consistent and the glass window to time leoparding, then document flavor, aroma, and char differences for a mini ‘terroir of fuel’ guide.
One-Minute Neapolitan Challenge
Dial in true ~60–90 second pizzas by practicing rotation cadence on the handle and managing fuel reloads for a stable 800–850°F stone. Track times and results, tweak dough hydration, and turn it into a friendly household competition with a scoreboard.
Cast-Iron Supper Series
Use a cast-iron skillet inside the oven to expand beyond pizza: Detroit-style pan pizza, skillet cookie, charred vegetables, and seared steaks. Exploit the rapid heat-up and even top heat to get crisp edges and caramelization you can’t get in a home oven.
Thermal Curve Bake Day
Plan a progressive menu that rides the oven’s cooling profile: start with Neapolitan pies at peak heat, then flatbreads, then roast chicken/veg, finishing with cookies at lower temps. Log temps via the thermometer to create your own ‘program’ for future bake days.
Seasonal Shaped Pizzas
Craft themed pizzas (hearts, leaves, footballs) and top with seasonal produce. The rotating stone helps maintain even char on irregular shapes, while the viewing window lets you nail timing before edges scorch.