Recently purchased the 12" Pizzello Forte Gas unit and tried it out for the first time last evening.

Pros-Overall, I am very impressed with the build quality of the unit and particularly at this price point relative to other backyard pizza ovens. Used the wood pellet mode to burn the unit in and cook two pizzas last night. Pizzas came out pretty good for the first attempts. Like many others have noted, rotate your pizza often as it is cooking to prevent burning on the edge of the crust closest to the back of the oven. Our crust was OK with pizza one but I think we had too many and watery ingredients on the pizza. Cooked number 2 with less watery sauce and used fresh mozzarella instead of Burrata and the crust was great. Looking forward to using the unit more and learning the tricks with my pizza style (mostly Margheritas).

Cons-Just a couple on the back of the unit but they could be solved so easily by Pizzello. First, as others have noted, the hopper filler door will not stay shut. I rigged an aluminum Blackstone grease cup liner to prop the door shut by resting it on the propane burner and putting slight upward pressure on the hopper door handle. A simple retainer of some kind would solve the issue.

Second, the gas burner bracket is held in place by two screws on the side of the burner. The weight of the burner unit causes the bracket to flex slightly and the back of the burner sags down as a result. A third screw on the top of the bracket would solve this issue. I may try to mod the unit myself to solve the problem and do not think that the issues will compel me to return the oven. The unit is really good but could be great with these mods.

On another note that when using the pellet/wood hopper you do need to add pellets at a pretty good clip. For that reason I'll probably be using it with propane most of the time.

The media could not be loaded. I ordered this pizza oven as a starter, so I knew it'd be on the cheaper side but I didn't know it'd be this rough. The gas burner that came with it does not connect to the regulator that also came with it. I contacted customer service a week ago and they asked for pictures. I've sent pictures twice and followed up an additional time (I get they might not work on weekends) and have gotten nowhere. Considering the gas burner is almost 80 bucks, I'd like for it to function or get help fixing it.

So for now I've been using the wood/pellet part and it works and is usable, but the build quality is rough. After three uses the handle on vent on the door broke off and I can already tell the ceiling inside the oven is starting to droop down from heat.

I'll be returning this, save your money and buy something else.

UPDATE: I heard from customer service and they were able to send me a burner quickly! It works great, the overall build quality is still subpar, however it is a great oven to get started with before going into a larger investment

It seems to be a nice pizza. Then on the 1st day on the third pizza, the pizza Stone broke. It was 75° out it wasn't cold. I let it preheat for 2 hours. Never got never got above 600°. They did send me a new one very quickly, the pizza Stone seems to me to be very thin.

Well I don't know yet

Researched a lot and decided to go with the Pizzello 16". This is a very heavy and sturdy unit. Made very well and the fact that it comes with the accessories AND the propane burner is HUGE. I seasoned it for 45 mins using charcoal pellets because they burn a little hotter. Worked perfect. My first pizza was one with a local bakery shell and it came out great. The learning curve is a lot, turning while cooking, burning the edges, when to out it in the oven, but you get the hang of it. I then tried with dough. The dough i bought was terrible and it didn't rise enough as you can see in the pics, but it still worked. Sliding off the peel is a project and there doesn't seem to be a video out there showing the best way. It can change the form of the round while sliding in. The pizza came out really good for my 2nd one, I used a wood pellet for smoke and flavor.
Here's my next issue. Last night, I had an issue sliding the pizza in so the front door was open for a while. I noticed flames going out the back. After getting the deformed pizza on the stone, I waited 45 secs and tried to turn. Again, front door was open. After cooking and taking it out, I went to clean the oven and noticed that both of the wooden handles in the back of the unit were partially burned. I was not happy and it doesn't look good. So now I have 2 burned handles after 3 uses and have learned that I have to turn the unit so the wind is hitting the Back of the unit, not the front door. I see i can buy the small bucket for the wood chips, but not the upper Shute that allows you to open and add pellets
Will update