{"title":"Pizza \u0026 Wood-Fired Ovens","description":"\u003cp\u003eBring a dedicated pizza and wood-fired cooking experience to your outdoor setup. Explore ovens suited to pizzas, roasted foods, and other high-heat cooking while comparing the sizes, configurations, and features available for your space.\u003c\/p\u003e","products":[{"product_id":"kokomo-32-built-in-wood-fired-pizza-oven-outdoor-kitchen","title":"KoKoMo 32\" Built-In Wood Fired Pizza Oven | Outdoor Kitchen Pizza Oven | Up to 900°F | Free Shipping","description":"\u003cdiv class=\"product-rewrite\"\u003e\n  \u003cp class=\"product-intro\"\u003eThe KoKoMo 32\" Built-In Wood Fired Pizza Oven is a permanent outdoor kitchen appliance built to integrate flush into a KoKoMo island or custom outdoor kitchen frame. It reaches up to 900°F, uses a ceramic cooking floor for authentic crust results, and includes an integrated thermometer so you manage cook temperature with actual data rather than guesswork. At $2,995 with free shipping, it adds a wood-fired cooking dimension to an outdoor kitchen that a gas grill alone cannot replicate.\u003c\/p\u003e\n\n  \u003csection class=\"product-section why-choose\"\u003e\n    \u003ch2\u003eWhy Customers Choose This Product\u003c\/h2\u003e\n    \u003cul class=\"icon-list why-list\"\u003e\n      \u003cli\u003e32\" cooking surface — large enough for multiple pizzas at once, or a full roast, bread loaf, or tray of vegetables\u003c\/li\u003e\n      \u003cli\u003eUp to 900°F — the temperature range required for Neapolitan-style pizza with a blistered, char-spotted crust in under 90 seconds\u003c\/li\u003e\n      \u003cli\u003eCeramic cooking floor absorbs and radiates heat evenly for consistent crust texture\u003c\/li\u003e\n      \u003cli\u003eIntegrated dome thermometer — monitor temperature without opening the oven and breaking the heat cycle\u003c\/li\u003e\n      \u003cli\u003eHeavy-duty stainless steel construction, approximately 250 lbs, built for permanent outdoor installation\u003c\/li\u003e\n      \u003cli\u003eWood-fired fuel — hardwood smoke infuses flavor that gas cannot replicate\u003c\/li\u003e\n      \u003cli\u003eBuilt-in design integrates into an outdoor kitchen island — no standalone base required\u003c\/li\u003e\n      \u003cli\u003eFree shipping\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section highlights\"\u003e\n    \u003ch2\u003eProduct Highlights\u003c\/h2\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003e32\" Cooking Surface\u003c\/h3\u003e\n      \u003cp\u003eAt 32\", the cooking surface accommodates multiple pizzas at once — a 12\" and a 14\" side by side, or a single large pizza with room to rotate. Beyond pizza, the floor handles roasting pans, bread loaves, flatbreads, whole fish, and vegetable trays. It is sized for genuine outdoor kitchen use and matches the output capacity of a kitchen designed for entertaining, rather than a portable tabletop unit that cooks one pizza at a time.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003e900°F Maximum Temperature\u003c\/h3\u003e\n      \u003cp\u003e900°F is the temperature that defines authentic Neapolitan-style pizza — a thin-crust pizza finishes in 60–90 seconds, the crust blisters and chars at the edges, and the center stays soft without becoming dense. The 900°F ceiling also makes the oven useful for high-heat searing, roasting at temperatures a conventional outdoor grill cannot maintain without flare-ups, and baking bread that requires a very hot, enclosed environment.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eCeramic Cooking Floor\u003c\/h3\u003e\n      \u003cp\u003eThe ceramic floor functions like a baking stone but is built into the oven permanently. Ceramic absorbs heat during the preheat cycle and radiates it evenly across the cooking surface, eliminating the cold spots that cause uneven baking. When dough contacts a properly preheated ceramic surface, the bottom crust sets quickly and develops the structure that holds toppings without becoming soggy.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eIntegrated Thermometer\u003c\/h3\u003e\n      \u003cp\u003eThe thermometer is built into the dome and reads temperature continuously without opening the oven. Opening a wood-fired oven to check temperature releases heat and disrupts the cooking environment — particularly in the 700–900°F range, where temperature recovery takes time. The integrated thermometer lets you track the heat cycle, confirm target temperature before loading, and monitor the cook without interrupting it.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eBuilt-In Integration for Outdoor Kitchens\u003c\/h3\u003e\n      \u003cp\u003eThe KoKoMo pizza oven is designed as a built-in appliance — it installs into an outdoor kitchen island cutout the same way a built-in grill does. It sits flush with the countertop, uses the surrounding counter space for pizza assembly and plating, and becomes a permanent fixture of the kitchen rather than a portable unit that has to be stored, moved, or set up before use.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eWood-Fired Flavor\u003c\/h3\u003e\n      \u003cp\u003eWood firing produces hardwood smoke that penetrates whatever is cooked inside the oven — pizza, bread, meat, vegetables. The smoke flavor is a byproduct of the fuel source, not something that can be added with gas or electric heat. Different hardwoods produce different flavor profiles: oak burns hot and clean, fruitwoods like apple and cherry add sweetness, and hickory adds a more pronounced smoke.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section specifications\"\u003e\n    \u003ch2\u003eSpecifications\u003c\/h2\u003e\n    \u003ctable class=\"spec-table\"\u003e\n      \u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eKoKoMo Grills\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eCooking Surface\u003c\/th\u003e\n\u003ctd\u003e32\"\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eMax Temperature\u003c\/th\u003e\n\u003ctd\u003eUp to 900°F\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eFloor Material\u003c\/th\u003e\n\u003ctd\u003eCeramic\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eFrame Material\u003c\/th\u003e\n\u003ctd\u003eHeavy-duty stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eApproximately 250 lbs\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eFuel Type\u003c\/th\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eConfiguration\u003c\/th\u003e\n\u003ctd\u003eBuilt-in (designed for outdoor kitchen island integration)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eIntegrated dome thermometer\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003eKO-Pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003ePrice\u003c\/th\u003e\n\u003ctd\u003e$2,995\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree shipping\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section ideal-for\"\u003e\n    \u003ch2\u003eIdeal For\u003c\/h2\u003e\n    \u003cul class=\"icon-list ideal-list\"\u003e\n      \u003cli\u003eOutdoor kitchen owners who want a wood-fired cooking method alongside their built-in grill\u003c\/li\u003e\n      \u003cli\u003eThose building a KoKoMo island who want to spec a pizza oven into the layout during the design phase\u003c\/li\u003e\n      \u003cli\u003eHomeowners who entertain regularly and want to add wood-fired pizza, bread, and roasting capability to their outdoor kitchen\u003c\/li\u003e\n      \u003cli\u003eBuyers who want a permanent built-in oven rather than a portable standalone unit\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section important-info\"\u003e\n    \u003ch2\u003eImportant Information\u003c\/h2\u003e\n    \u003cp\u003eBuilt-in installation required: this oven is designed to be installed into an outdoor kitchen island cutout. It is not a freestanding unit. Verify your island dimensions and cutout specifications before ordering.\u003c\/p\u003e\n    \u003cp\u003eWeight: approximately 250 lbs. Professional installation is recommended for safe placement and integration.\u003c\/p\u003e\n    \u003cp\u003eWood fuel only: this oven uses wood as its fuel source. It is not compatible with gas or charcoal.\u003c\/p\u003e\n    \u003cp\u003ePreheat time: wood-fired ovens require 45–60 minutes of preheat time to reach optimal cooking temperature. Plan accordingly for entertaining schedules.\u003c\/p\u003e\n    \u003cp\u003eClearance requirements: verify required clearances from combustible materials per local fire code before installation.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section faq\"\u003e\n    \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eDoes this oven work with a KoKoMo outdoor kitchen island?\u003c\/summary\u003e\n      \u003cp\u003eYes — the KoKoMo 32\" pizza oven is designed to integrate into KoKoMo outdoor kitchen islands and compatible custom outdoor kitchen frames. Contact us before ordering to confirm cutout dimensions and compatibility with your specific island configuration.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eHow long does it take to reach cooking temperature?\u003c\/summary\u003e\n      \u003cp\u003ePlan for 45–60 minutes of preheat time to reach optimal pizza cooking temperature (700–900°F). Preheat time varies with ambient temperature, wind conditions, and wood type. Hardwoods like oak and hickory reach target temperature faster and hold heat longer than softer woods.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhat types of wood should I use?\u003c\/summary\u003e\n      \u003cp\u003eHardwoods are recommended: oak, hickory, apple, cherry, and pecan are all good choices. Avoid softwoods (pine, cedar) and treated or painted wood, which produce harmful smoke and affect flavor. Kiln-dried wood produces cleaner burns and less smoke than green wood.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eCan I cook things other than pizza in this oven?\u003c\/summary\u003e\n      \u003cp\u003eYes — the 32\" ceramic floor and 900°F temperature range make this oven suitable for bread, flatbreads, roasted vegetables, whole fish, chicken, lamb, and other dishes that benefit from high radiant heat and wood smoke. At lower temperatures (400–500°F after the fire dies down to coals), it functions as a roasting oven.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eHow do I clean and maintain the oven?\u003c\/summary\u003e\n      \u003cp\u003eAsh removal is the primary maintenance task — the oven design allows ash to be swept out through the opening after the oven cools. The ceramic floor self-cleans at high temperatures through carbonization of food residue. The stainless steel exterior can be wiped down with a damp cloth. Cover the oven when not in use to protect from moisture accumulation during extended periods of non-use.\u003c\/p\u003e\n    \u003c\/details\u003e\n  \u003c\/section\u003e\n\n  \u003cp class=\"product-closing\"\u003eThe KoKoMo 32\" Built-In Wood Fired Pizza Oven brings a cooking method to your outdoor kitchen that a gas grill cannot replicate — high-heat wood firing with a ceramic floor and temperatures up to 900°F. At $2,995 with free shipping, it is the addition that changes what your outdoor kitchen can do.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does this oven work with a KoKoMo outdoor kitchen island?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the KoKoMo 32\\\" pizza oven is designed to integrate into KoKoMo outdoor kitchen islands and compatible custom outdoor kitchen frames. Contact us before ordering to confirm cutout dimensions and compatibility with your specific island configuration.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it take to reach cooking temperature?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Plan for 45–60 minutes of preheat time to reach optimal pizza cooking temperature (700–900°F). Preheat time varies with ambient temperature, wind conditions, and wood type. Hardwoods like oak and hickory reach target temperature faster and hold heat longer than softer woods.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What types of wood should I use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Hardwoods are recommended: oak, hickory, apple, cherry, and pecan are all good choices. Avoid softwoods (pine, cedar) and treated or painted wood, which produce harmful smoke and affect flavor. Kiln-dried wood produces cleaner burns and less smoke than green wood.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook things other than pizza in this oven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the 32\\\" ceramic floor and 900°F temperature range make this oven suitable for bread, flatbreads, roasted vegetables, whole fish, chicken, lamb, and other dishes that benefit from high radiant heat and wood smoke. At lower temperatures (400–500°F after the fire dies down to coals), it functions as a roasting oven.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean and maintain the oven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ash removal is the primary maintenance task — the oven design allows ash to be swept out through the opening after the oven cools. The ceramic floor self-cleans at high temperatures through carbonization of food residue. The stainless steel exterior can be wiped down with a damp cloth. Cover the oven when not in use to protect from moisture accumulation during extended periods of non-use.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Patio Elegance","offers":[{"title":"Default Title","offer_id":49314218868906,"sku":"KO-Pizza","price":3370.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/3246\/7626\/files\/2f6b36_3b6eb54032a24e83921adf8883da7ae0_mv2.jpg?v=1790124696"},{"product_id":"kokomo-32-dual-fuel-pizza-oven-gas-wood-fired-900f-stainless-steel-lp-ng","title":"KoKoMo 32\" Dual Fuel Pizza Oven | Gas or Wood-Fired | 900°F | 60-Second Pizza | Stainless Steel | LP or NG | Patio Elegance","description":"\u003cdiv class=\"product-rewrite\"\u003e\n  \u003cp class=\"product-intro\"\u003eThe KoKoMo 32\" Dual Fuel Pizza Oven is a stainless steel outdoor pizza oven that runs on both gas and wood — switch between LP or natural gas for speed and temperature control, or fire it with wood for authentic smoke-infused flavor. It reaches up to 900°F (482°C) for Neapolitan-style pizzas in as little as 60 seconds. A double-layered ceiling maximizes heat retention for even cooking across the 32\" cooking surface, and adjustable air vents, a removable ash pan for wood mode, and a built-in thermometer complete the functional package.\u003c\/p\u003e\n\n  \u003csection class=\"product-section why-choose\"\u003e\n    \u003ch2\u003eWhy Customers Choose This Product\u003c\/h2\u003e\n    \u003cul class=\"icon-list why-list\"\u003e\n      \u003cli\u003eDual fuel — gas and wood, not gas or wood; use gas for weeknight speed and temperature control, and wood when smoke flavor matters\u003c\/li\u003e\n      \u003cli\u003e900°F (482°C) maximum temperature — the range Neapolitan-style pizza requires, producing a blistered, leopard-spotted crust in about 60 seconds\u003c\/li\u003e\n      \u003cli\u003e32\" cooking surface — enough width to cook multiple 12\" pizzas simultaneously, or one large pizza with room to rotate\u003c\/li\u003e\n      \u003cli\u003eDouble-layered ceiling — traps and reflects heat downward for even top cooking and faster temperature recovery after the door opens\u003c\/li\u003e\n      \u003cli\u003eBuilt-in thermometer — monitor cooking temperature without guessing or using a separate infrared gun\u003c\/li\u003e\n      \u003cli\u003eAdjustable air vents — control airflow and flame intensity in wood-fired mode, from longer slower cooks to maximum heat output\u003c\/li\u003e\n      \u003cli\u003eRemovable ash pan — wood ash cleanup is contained and easy after each session\u003c\/li\u003e\n      \u003cli\u003eStainless steel construction — weather-resistant for permanent outdoor kitchen installation, and matches stainless outdoor kitchen islands and grills\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section highlights\"\u003e\n    \u003ch2\u003eProduct Highlights\u003c\/h2\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eWhy 900°F Changes What Pizza Is\u003c\/h3\u003e\n      \u003cp\u003eStandard home ovens max out at 500–550°F, where a pizza takes 8–12 minutes and produces a dried-out crust with little char development. At 900°F, the same pizza cooks in about 60 seconds: the outer crust blisters and chars (the leopard spotting of Neapolitan pizza), the center stays soft, and the toppings cook from radiant heat without losing moisture. The double-layered ceiling reflects heat downward onto the top of the pizza while the deck heats it from below.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eGas Mode: Speed and Control\u003c\/h3\u003e\n      \u003cp\u003eGas mode is ready in minutes, with precise, dial-in temperature control and minimal cleanup — no ash to manage. It is the mode for weeknight pizzas and for bread and roasting cooks where holding a set temperature matters.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eWood-Fired Mode: Smoke Flavor\u003c\/h3\u003e\n      \u003cp\u003eWood mode takes 30–45 minutes to reach full temperature, managed through the wood load and the adjustable air vents. Hardwood smoke infuses the crust and toppings during the cook — a flavor gas heat cannot replicate. Cleanup is handled by the removable ash pan after each session.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eBeyond Pizza\u003c\/h3\u003e\n      \u003cp\u003eAt 900°F in gas or wood mode, the oven handles whole roasted chickens and bone-in cuts, flatbreads, focaccia, and sourdough loaves, and vegetables roasted with char and caramelization. The 32\" cooking surface provides enough room to run a pizza and a cast iron skillet of vegetables simultaneously.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eLP vs. Natural Gas\u003c\/h3\u003e\n      \u003cp\u003eChoose LP for a portable propane tank and flexible placement with no gas line infrastructure. Choose NG for a permanent natural gas line connection — a fixed installation location, with typically a lower cost per BTU. The gas type selection applies only to the gas burner; both variants support wood-fired mode identically.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section specifications\"\u003e\n    \u003ch2\u003eSpecifications\u003c\/h2\u003e\n    \u003ctable class=\"spec-table\"\u003e\n      \u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eKoKoMo (Patio Elegance)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eCooking Surface\u003c\/th\u003e\n\u003ctd\u003e32\"\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eMax Temperature\u003c\/th\u003e\n\u003ctd\u003e900°F (482°C)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003ePizza Cook Time\u003c\/th\u003e\n\u003ctd\u003eAbout 60 seconds at max temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eFuel Modes\u003c\/th\u003e\n\u003ctd\u003eGas (LP or NG) and wood-fired — dual fuel\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eGas Fuel Type\u003c\/th\u003e\n\u003ctd\u003eLP (Liquid Propane) or NG (Natural Gas) — choose at purchase\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eCeiling Design\u003c\/th\u003e\n\u003ctd\u003eDouble-layered for heat retention\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eAir Vents\u003c\/th\u003e\n\u003ctd\u003eAdjustable\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eAsh Management\u003c\/th\u003e\n\u003ctd\u003eRemovable ash pan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBuilt-in\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eConstruction\u003c\/th\u003e\n\u003ctd\u003eStainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003ePrice\u003c\/th\u003e\n\u003ctd\u003e$3,995 (LP or NG)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003eContact us for full unit dimensions\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section ideal-for\"\u003e\n    \u003ch2\u003eIdeal For\u003c\/h2\u003e\n    \u003cul class=\"icon-list ideal-list\"\u003e\n      \u003cli\u003eThose who want authentic Neapolitan-style pizza at home — the 900°F ceiling is the temperature at which the 60-second cook time and characteristic blistered crust are possible\u003c\/li\u003e\n      \u003cli\u003eOutdoor kitchen builds that include a KoKoMo island — the dual fuel pizza oven integrates naturally alongside KoKoMo outdoor kitchen islands in the same stainless steel material language\u003c\/li\u003e\n      \u003cli\u003eThose who want gas convenience for regular use and wood-fired capability for weekend entertaining — without buying two separate ovens\u003c\/li\u003e\n      \u003cli\u003eOutdoor entertainers who want a wood-fired oven centerpiece at the outdoor cooking station\u003c\/li\u003e\n      \u003cli\u003eThose who cook more than just pizza outdoors — bread, roasts, vegetables, and cast iron dishes all benefit from the high-heat environment\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section important-info\"\u003e\n    \u003ch2\u003eImportant Information\u003c\/h2\u003e\n    \u003cp\u003eChoose your gas fuel type carefully: select LP (Liquid Propane) if you use portable propane tanks, or NG (Natural Gas) if your outdoor space has a permanent natural gas line. The fuel type cannot be converted after purchase. The selection applies only to the gas burner — both variants support wood-fired mode.\u003c\/p\u003e\n    \u003cp\u003eFree shipping is currently available on this item.\u003c\/p\u003e\n    \u003cp\u003eFor care: after each wood-fired session, allow the oven to cool completely before removing and emptying the ash pan — never handle hot ash. Brush the oven floor with a stiff natural-fiber brush after each use, and do not use water on a hot cooking deck, as thermal shock can cause cracking. Wipe the stainless steel exterior with a mild stainless steel cleaner and soft cloth, in the direction of the grain, after the oven has cooled. Check gas connections and hoses periodically for cracks or wear, store seasoned firewood in a dry location, and cover the oven when not in use for extended periods.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section faq\"\u003e\n    \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eCan I use both gas and wood at the same time?\u003c\/summary\u003e\n      \u003cp\u003eContact us for clarification on simultaneous dual-fuel operation — some dual-fuel ovens allow running the gas burner and a wood load together for maximum heat and smoke, while others use one fuel at a time. We can confirm this oven's specific dual-fuel operation mode before ordering.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhat type of wood should I use?\u003c\/summary\u003e\n      \u003cp\u003eUse dry, seasoned hardwood cut to a size that fits the oven chamber — typically splits 12\" to 16\" long and 3\" to 5\" in diameter. Recommended hardwoods for pizza include oak (clean, long burn), fruitwoods like apple and cherry (lighter, slightly sweet smoke), and almond or pecan. Avoid softwoods (pine, spruce, fir) — they produce resinous smoke that imparts an unpleasant off-flavor to food and deposits creosote in the oven. Never use treated, painted, or composite wood.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eHow long does the oven take to reach 900°F?\u003c\/summary\u003e\n      \u003cp\u003eIn gas mode, the oven heats up in minutes — faster heat-up is one of the primary advantages of gas mode. In wood-fired mode, expect 30–45 minutes from a cold start to reach full temperature, depending on wood type, ambient temperature, and fire management. Use the built-in thermometer to confirm temperature before loading your first pizza.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eCan this oven cook things other than pizza?\u003c\/summary\u003e\n      \u003cp\u003eYes. The 900°F environment and 32\" cooking surface handle roasted chicken, bone-in cuts, flatbreads, sourdough loaves, focaccia, and cast iron vegetable dishes. In wood-fired mode, the smoke flavor benefits any item that benefits from a quick smoke infusion. The oven is a general high-heat outdoor cooking tool — pizza is its most famous application but not its only one.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eDoes the gas type selection (LP or NG) affect wood-fired mode?\u003c\/summary\u003e\n      \u003cp\u003eNo. The LP vs. NG selection applies only to the gas burner. Wood-fired mode operates independently of the gas fuel type — both LP and NG variants support wood-fired cooking identically. Choose your gas type based on your outdoor kitchen's fuel infrastructure; wood-fired mode is available on both.\u003c\/p\u003e\n    \u003c\/details\u003e\n  \u003c\/section\u003e\n\n  \u003cp class=\"product-closing\"\u003eThe KoKoMo 32\" Dual Fuel Pizza Oven is the outdoor cooking station for those who want the speed of gas and the flavor of wood from one stainless steel oven — 900°F, 60-second pizza, a 32\" cooking surface, and a double-layered ceiling that holds the heat where it needs to be. Gas for Tuesday. Wood for Saturday. One oven for both.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use both gas and wood at the same time?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Contact us for clarification on simultaneous dual-fuel operation — some dual-fuel ovens allow running the gas burner and a wood load together for maximum heat and smoke, while others use one fuel at a time. We can confirm this oven's specific dual-fuel operation mode before ordering.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What type of wood should I use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Use dry, seasoned hardwood cut to a size that fits the oven chamber — typically splits 12\\\" to 16\\\" long and 3\\\" to 5\\\" in diameter. Recommended hardwoods for pizza include oak (clean, long burn), fruitwoods like apple and cherry (lighter, slightly sweet smoke), and almond or pecan. Avoid softwoods (pine, spruce, fir) — they produce resinous smoke that imparts an unpleasant off-flavor to food and deposits creosote in the oven. Never use treated, painted, or composite wood.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the oven take to reach 900°F?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"In gas mode, the oven heats up in minutes — faster heat-up is one of the primary advantages of gas mode. In wood-fired mode, expect 30–45 minutes from a cold start to reach full temperature, depending on wood type, ambient temperature, and fire management. Use the built-in thermometer to confirm temperature before loading your first pizza.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can this oven cook things other than pizza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The 900°F environment and 32\\\" cooking surface handle roasted chicken, bone-in cuts, flatbreads, sourdough loaves, focaccia, and cast iron vegetable dishes. In wood-fired mode, the smoke flavor benefits any item that benefits from a quick smoke infusion. The oven is a general high-heat outdoor cooking tool — pizza is its most famous application but not its only one.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the gas type selection (LP or NG) affect wood-fired mode?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The LP vs. NG selection applies only to the gas burner. Wood-fired mode operates independently of the gas fuel type — both LP and NG variants support wood-fired cooking identically. Choose your gas type based on your outdoor kitchen's fuel infrastructure; wood-fired mode is available on both.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Patio Elegance","offers":[{"title":"Liquid Propane (LP)","offer_id":49314279653546,"sku":"KO-PIZZAOVEN-LP","price":3995.0,"currency_code":"USD","in_stock":true},{"title":"Natural Gas (NG)","offer_id":49314279686314,"sku":"KO-PIZZAOVEN-NG","price":3995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/3246\/7626\/files\/2f6b36_854a6ff1a3544650b275ae6670731bfe_mv2.png?v=1790127111"},{"product_id":"red-rock-100-wood-fired-stone-oven","title":"Red Rock 100 Wood-Fired Stone Oven — Bakes Bread, Pizza \u0026 More","description":"\u003cdiv class=\"product-rewrite\"\u003e\n  \u003cp class=\"product-intro\"\u003eThe Red Rock 100 is a professional-grade, wood-fired stone oven built for serious baking. With a 39\" stone floor and a generous capacity that handles 7 loaves of bread or 5 pizzas simultaneously, it’s engineered for home bakers, restaurants, and culinary professionals who demand consistent, high-output performance from a real wood-fired oven.\u003c\/p\u003e\n\n  \u003csection class=\"product-section why-choose\"\u003e\n    \u003ch2\u003eWhy Customers Choose This Product\u003c\/h2\u003e\n    \u003cul class=\"icon-list why-list\"\u003e\n      \u003cli\u003eBakes bread and pizza at genuine wood-fired temperatures\u003c\/li\u003e\n      \u003cli\u003eLarge 39\" diameter floor fits multiple items at once\u003c\/li\u003e\n      \u003cli\u003eSets up in approximately 20 minutes — no construction or masonry required\u003c\/li\u003e\n      \u003cli\u003eSuits both residential and commercial use\u003c\/li\u003e\n      \u003cli\u003eDesigned for high-volume, consistent baking results\u003c\/li\u003e\n      \u003cli\u003eCrafted for long-term, everyday use by the PRO 100 professional line\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section highlights\"\u003e\n    \u003ch2\u003eProduct Highlights\u003c\/h2\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003e39\" Stone Baking Floor\u003c\/h3\u003e\n      \u003cp\u003eThe wide, thick stone floor distributes heat evenly across the entire surface, giving bread a well-developed crust and even crumb structure with every bake.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eHigh-Capacity Output\u003c\/h3\u003e\n      \u003cp\u003eBake up to 7 loaves of bread or 5 pizzas in a single session — ideal for catering, batch baking, or feeding a large household.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eTool-Free Assembly\u003c\/h3\u003e\n      \u003cp\u003eNo construction work, no masonry, and no professional installation required. The Red Rock 100 is designed to be operational in approximately 20 minutes from unboxing.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eWood-Fired Performance\u003c\/h3\u003e\n      \u003cp\u003eBurning real hardwood creates authentic radiant heat that stone ovens are known for, producing results that gas or electric ovens cannot replicate.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eProfessional Line Quality\u003c\/h3\u003e\n      \u003cp\u003eAlso marketed as the PRO 100, this oven is built to the standards of commercial kitchens while remaining accessible for serious home cooks.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section specifications\"\u003e\n    \u003ch2\u003eSpecifications\u003c\/h2\u003e\n    \u003ctable class=\"spec-table\"\u003e\n      \u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eRed Rock 100 \/ PRO 100\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eStone Floor Diameter\u003c\/th\u003e\n\u003ctd\u003e39\"\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eUp to 7 loaves of bread or 5 pizzas simultaneously\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eFuel Type\u003c\/th\u003e\n\u003ctd\u003eWood-fired\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eAssembly Time\u003c\/th\u003e\n\u003ctd\u003eApproximately 20 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eConstruction Required\u003c\/th\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e540 lbs\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eIntended Use\u003c\/th\u003e\n\u003ctd\u003eResidential and commercial\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eSKU\u003c\/th\u003e\n\u003ctd\u003eWKRR-100\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section ideal-for\"\u003e\n    \u003ch2\u003eIdeal For\u003c\/h2\u003e\n    \u003cul class=\"icon-list ideal-list\"\u003e\n      \u003cli\u003eHome bakers who want to produce artisan-quality bread at scale\u003c\/li\u003e\n      \u003cli\u003eRestaurants and cafes adding wood-fired bread or pizza to their menu\u003c\/li\u003e\n      \u003cli\u003eCatering operations that need consistent, high-volume baking\u003c\/li\u003e\n      \u003cli\u003eCulinary enthusiasts investing in a long-term outdoor cooking setup\u003c\/li\u003e\n      \u003cli\u003eProfessional kitchens requiring a reliable, portable wood-fired solution\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section important-info\"\u003e\n    \u003ch2\u003eImportant Information\u003c\/h2\u003e\n    \u003cp\u003eThis oven reaches high internal temperatures during operation. Keep children and pets at a safe distance at all times when in use.\u003c\/p\u003e\n    \u003cp\u003eAlways operate on a stable, non-combustible surface and in a well-ventilated outdoor area. Do not use indoors.\u003c\/p\u003e\n    \u003cp\u003eAllow the oven to cool completely before handling, cleaning, or covering.\u003c\/p\u003e\n    \u003cp\u003eUse only dry, food-safe hardwood. Do not burn treated wood, painted wood, or accelerants.\u003c\/p\u003e\n    \u003cp\u003eDue to the 540 lb weight, two or more people and appropriate equipment are required for moving and placement. Inspect delivery packaging for damage before signing.\u003c\/p\u003e\n    \u003cp\u003eThis product is intended for cooking use only. Follow all local fire codes and ordinances for outdoor wood-burning appliances in your area.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section faq\"\u003e\n    \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eDoes the Red Rock 100 require any construction or permanent installation?\u003c\/summary\u003e\n      \u003cp\u003eNo. The Red Rock 100 is designed for tool-free setup with no masonry or construction required. Most customers have it assembled and ready to use in approximately 20 minutes.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eCan I use this oven to bake bread, or is it only for pizza?\u003c\/summary\u003e\n      \u003cp\u003eThe Red Rock 100 is specifically designed to handle bread baking alongside pizza. The 39\" stone floor accommodates up to 7 loaves of bread or 5 pizzas per session.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhat type of fuel does this oven use?\u003c\/summary\u003e\n      \u003cp\u003eThe Red Rock 100 is a wood-fired oven. Use dry, untreated hardwood for best results. Do not use gas, charcoal, or treated lumber.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eCan this oven be used in a commercial restaurant setting?\u003c\/summary\u003e\n      \u003cp\u003eYes. The Red Rock 100 is marketed under the PRO 100 designation and is built for both residential and commercial environments. Always verify local health and fire code compliance for your specific jurisdiction before use in a commercial setting.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eHow heavy is the Red Rock 100 and how should I plan for delivery?\u003c\/summary\u003e\n      \u003cp\u003eThe oven weighs 540 lbs. Plan for assisted unloading and placement. We recommend having at least two people and appropriate moving equipment on hand. Inspect all packaging for damage before accepting delivery.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eCan the Red Rock 100 be used indoors?\u003c\/summary\u003e\n      \u003cp\u003eNo. This is an outdoor wood-fired oven. It must be used in a well-ventilated outdoor area on a stable, non-combustible surface. Indoor use is not safe and is not supported.\u003c\/p\u003e\n    \u003c\/details\u003e\n  \u003c\/section\u003e\n\n  \u003cp class=\"product-closing\"\u003eThe Red Rock 100 is a straightforward investment for anyone who bakes regularly and wants the performance of a wood-fired stone oven without a permanent construction project. If you bake bread or pizza in volume and want consistent results, this oven is built for exactly that.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Red Rock 100 require any construction or permanent installation?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The Red Rock 100 is designed for tool-free setup with no masonry or construction required. Most customers have it assembled and ready to use in approximately 20 minutes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this oven to bake bread, or is it only for pizza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Red Rock 100 is specifically designed to handle bread baking alongside pizza. The 39\\\" stone floor accommodates up to 7 loaves of bread or 5 pizzas per session.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What type of fuel does this oven use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Red Rock 100 is a wood-fired oven. Use dry, untreated hardwood for best results. Do not use gas, charcoal, or treated lumber.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can this oven be used in a commercial restaurant setting?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Red Rock 100 is marketed under the PRO 100 designation and is built for both residential and commercial environments. Always verify local health and fire code compliance for your specific jurisdiction before use in a commercial setting.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How heavy is the Red Rock 100 and how should I plan for delivery?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The oven weighs 540 lbs. Plan for assisted unloading and placement. We recommend having at least two people and appropriate moving equipment on hand. Inspect all packaging for damage before accepting delivery.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can the Red Rock 100 be used indoors?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. This is an outdoor wood-fired oven. It must be used in a well-ventilated outdoor area on a stable, non-combustible surface. Indoor use is not safe and is not supported.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"WPPO LLC Direct","offers":[{"title":"Default Title","offer_id":67522298839210,"sku":"WKRR-100","price":6140.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/3246\/7626\/files\/Screenshot2024-05-08at6.16.07PM.png?v=1790457218"},{"product_id":"wppo-traditional-25-dual-fuel-pizza-oven-wood-gas","title":"WPPO Traditional 25\" Dual Fuel Pizza Oven | Wood \u0026 Gas Powered","description":"\u003cdiv class=\"product-rewrite\"\u003e\n  \u003cp class=\"product-intro\"\u003eThe WPPO Traditional 25\" Dual Fuel Pizza Oven gives you the flexibility to cook with wood or gas — whichever suits the moment. The included gas attachment lets you switch fuel sources without changing ovens, so you can enjoy authentic wood-fired flavor when time allows or the speed and convenience of gas when you need it. Built with a 430 stainless steel interior, true fire brick cooking surface, WPPO fire blanket woven fiber insulation, and a durable powder coat finish exterior, this oven is made for serious outdoor cooking and available in Red or Black.\u003c\/p\u003e\n\n  \u003csection class=\"product-section why-choose\"\u003e\n    \u003ch2\u003eWhy Customers Choose This Product\u003c\/h2\u003e\n    \u003cul class=\"icon-list why-list\"\u003e\n      \u003cli\u003eRuns on wood or gas — gas attachment included, no second oven needed\u003c\/li\u003e\n      \u003cli\u003eTrue fire brick cooking surface for authentic, high-temperature pizza and roasting results\u003c\/li\u003e\n      \u003cli\u003eWPPO fire blanket woven fiber insulation retains heat efficiently across both fuel types\u003c\/li\u003e\n      \u003cli\u003e430 stainless steel interior for durability and easy maintenance\u003c\/li\u003e\n      \u003cli\u003eAvailable in Red or Black to complement your outdoor kitchen or patio style\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section highlights\"\u003e\n    \u003ch2\u003eProduct Highlights\u003c\/h2\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eTrue Dual Fuel Flexibility\u003c\/h3\u003e\n      \u003cp\u003eThe gas attachment is included — not a separate purchase. Switch between wood-fired and gas cooking to match your schedule, your guests, or your preference for flavor versus convenience, all in one oven.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eFire Brick Cooking Surface\u003c\/h3\u003e\n      \u003cp\u003eThe 1¼\" fire brick cooking deck absorbs and radiates heat evenly, delivering the high-temperature cooking surface needed for crisp pizza crusts, even roasting, and authentic wood-fired results.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eWPPO Fire Blanket Woven Fiber Insulation\u003c\/h3\u003e\n      \u003cp\u003eThe oven dome is insulated with WPPO’s woven fire blanket fiber, minimizing heat loss and allowing the cooking chamber to reach and hold high temperatures efficiently on either fuel type.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003e430 Stainless Steel Interior\u003c\/h3\u003e\n      \u003cp\u003eThe 430 stainless steel interior is built to withstand high heat over extended use while remaining easy to maintain between cooking sessions.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eDurable Powder Coat Exterior\u003c\/h3\u003e\n      \u003cp\u003eThe high-quality powder coat finish protects the exterior from outdoor conditions and provides a clean, consistent look in either Red or Black — a distinctive presence in any outdoor setting.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section specifications\"\u003e\n    \u003ch2\u003eSpecifications\u003c\/h2\u003e\n    \u003ctable class=\"spec-table\"\u003e\n      \u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eWPPO LLC Direct\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eFuel Type\u003c\/th\u003e\n\u003ctd\u003eDual Fuel — Wood and Gas (gas attachment included)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eExterior Dimensions\u003c\/th\u003e\n\u003ctd\u003e31\" L x 29.25\" W x 76.25\" H\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eDoor Opening\u003c\/th\u003e\n\u003ctd\u003e15.75\" W x 7.75\" H\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eInterior Material\u003c\/th\u003e\n\u003ctd\u003e430 Stainless Steel\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eCooking Surface\u003c\/th\u003e\n\u003ctd\u003e1¼\" Fire Brick\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eWPPO Fire Blanket Woven Fiber\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eExterior Finish\u003c\/th\u003e\n\u003ctd\u003eHigh-quality powder coat\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eAvailable Colors\u003c\/th\u003e\n\u003ctd\u003eRed, Black\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eProduct Type\u003c\/th\u003e\n\u003ctd\u003eMulti-Fuel Pizza \u0026amp; Wood-Fired Oven\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section ideal-for\"\u003e\n    \u003ch2\u003eIdeal For\u003c\/h2\u003e\n    \u003cul class=\"icon-list ideal-list\"\u003e\n      \u003cli\u003eOutdoor cooks who want the authenticity of wood-fired cooking with the option to use gas\u003c\/li\u003e\n      \u003cli\u003ePizza enthusiasts who want a dedicated outdoor oven with a true fire brick cooking surface\u003c\/li\u003e\n      \u003cli\u003eHomeowners who entertain frequently and need cooking flexibility depending on the occasion\u003c\/li\u003e\n      \u003cli\u003eThose who want a ready-to-use oven without building or finishing a DIY kit\u003c\/li\u003e\n      \u003cli\u003ePatios and outdoor kitchens where a visually striking, finished oven is preferred\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section important-info\"\u003e\n    \u003ch2\u003eImportant Information\u003c\/h2\u003e\n    \u003cp\u003eThe gas attachment is included. Gas fuel connection must be set up in accordance with local codes and WPPO LLC Direct’s installation guidelines.\u003c\/p\u003e\n    \u003cp\u003eWhen using wood fuel, use only dry, seasoned hardwood. Do not use treated wood or accelerants.\u003c\/p\u003e\n    \u003cp\u003eThis oven is intended for outdoor use only. It produces open flame and smoke — install in a well-ventilated outdoor area and comply with all applicable local fire codes and ordinances.\u003c\/p\u003e\n    \u003cp\u003eEnsure your installation surface is level and capable of supporting the oven at full height (76.25\") and weight.\u003c\/p\u003e\n    \u003cp\u003eFollow all setup and operational instructions provided by WPPO LLC Direct. Contact the manufacturer for technical support.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section faq\"\u003e\n    \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eDoes the gas attachment come included, or is it a separate purchase?\u003c\/summary\u003e\n      \u003cp\u003eThe gas attachment is included with the oven. You do not need to purchase it separately. Gas line connection and setup must be completed by the buyer in accordance with local codes and WPPO LLC Direct’s guidelines.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eCan I use this oven for more than just pizza?\u003c\/summary\u003e\n      \u003cp\u003eYes. The fire brick cooking surface and high-temperature capability make this oven suitable for pizza, bread, roasted meats, vegetables, and other dishes that benefit from intense, even heat. Cooking times and techniques will vary by dish.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhat is the difference between cooking with wood versus gas in this oven?\u003c\/summary\u003e\n      \u003cp\u003eWood firing takes longer to reach temperature but produces a distinct smoky flavor and traditional wood-fired character. Gas reaches temperature faster and is easier to control, making it well-suited for everyday use or when time is limited. Both fuel types use the same fire brick cooking surface.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhat colors are available?\u003c\/summary\u003e\n      \u003cp\u003eThe Traditional 25\" Dual Fuel Pizza Oven is available in Red and Black. Select your preferred color as a product option before adding to your cart.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eIs this oven safe to use under a covered patio?\u003c\/summary\u003e\n      \u003cp\u003eThis oven produces open flame and smoke and must be used in a well-ventilated outdoor area. If you intend to use it under a covered or partially enclosed structure, check all applicable local fire codes and ordinances before installation. Contact WPPO LLC Direct for guidance specific to your setup.\u003c\/p\u003e\n    \u003c\/details\u003e\n  \u003c\/section\u003e\n\n  \u003cp class=\"product-closing\"\u003eThe WPPO Traditional 25\" Dual Fuel Pizza Oven gives you a finished, ready-to-use outdoor oven with genuine cooking capability and the flexibility to use wood or gas — your call, every time. Choose your color and order today.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the gas attachment come included, or is it a separate purchase?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The gas attachment is included with the oven. You do not need to purchase it separately. Gas line connection and setup must be completed by the buyer in accordance with local codes and WPPO LLC Direct’s guidelines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this oven for more than just pizza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The fire brick cooking surface and high-temperature capability make this oven suitable for pizza, bread, roasted meats, vegetables, and other dishes that benefit from intense, even heat. Cooking times and techniques will vary by dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between cooking with wood versus gas in this oven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Wood firing takes longer to reach temperature but produces a distinct smoky flavor and traditional wood-fired character. Gas reaches temperature faster and is easier to control, making it well-suited for everyday use or when time is limited. Both fuel types use the same fire brick cooking surface.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What colors are available?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Traditional 25\\\" Dual Fuel Pizza Oven is available in Red and Black. Select your preferred color as a product option before adding to your cart.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this oven safe to use under a covered patio?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"This oven produces open flame and smoke and must be used in a well-ventilated outdoor area. If you intend to use it under a covered or partially enclosed structure, check all applicable local fire codes and ordinances before installation. Contact WPPO LLC Direct for guidance specific to your setup.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"WPPO LLC Direct","offers":[{"title":"Red","offer_id":67523598385322,"sku":"WKE-04WG-RED","price":999.99,"currency_code":"USD","in_stock":true},{"title":"Black","offer_id":67523598418090,"sku":"WKE-04WG-BLK","price":999.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/3246\/7626\/files\/91_d7bece05-bfed-434e-a307-b6b0859a1e83.jpg?v=1790464094"},{"product_id":"pizza-stone-cleaning-brush","title":"36\" Pizza Stone Cleaning Brush with Metal Scraper | WPPO","description":"\u003cdiv class=\"product-rewrite\"\u003e\n  \u003cp class=\"product-intro\"\u003eThe WPPO 36\" Pizza Stone Cleaning Brush is a full-length cleaning tool designed for maintaining the baking stone or cooking deck of a wood-fired or outdoor oven. At 36\" long with a 7\" wide head, it gives you the reach to clean deep into a larger oven without getting close to residual heat, while the wide wire bristle head covers the stone surface efficiently. The integrated metal scraper handles baked-on residue, burnt cheese, and carbonized debris that bristles alone won't remove. A properly maintained baking stone performs better and lasts longer — this brush makes that maintenance practical.\u003c\/p\u003e\n\n  \u003csection class=\"product-section why-choose\"\u003e\n    \u003ch2\u003eWhy Customers Choose This Product\u003c\/h2\u003e\n    \u003cul class=\"icon-list why-list\"\u003e\n      \u003cli\u003e36\" overall length — reach deep into a wood-fired oven deck without getting close to residual heat\u003c\/li\u003e\n      \u003cli\u003e7\" wide brush head — covers more stone surface per stroke for faster, more effective cleaning\u003c\/li\u003e\n      \u003cli\u003eWire bristles — dislodge ash, debris, and loose char from the stone surface efficiently\u003c\/li\u003e\n      \u003cli\u003eMetal scraper — tackles baked-on residue, burnt cheese, and carbonized food that bristles alone can't remove\u003c\/li\u003e\n      \u003cli\u003eWorks on all WPPO ovens — sized for the Karma 25, 32, and 42 cooking decks; also suitable for the Le Peppe, Lil Luigi, and similar ovens\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section highlights\"\u003e\n    \u003ch2\u003eProduct Highlights\u003c\/h2\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eWire Bristles and Metal Scraper\u003c\/h3\u003e\n      \u003cp\u003eWire bristles dislodge ash, debris, and loose char from the stone surface efficiently. For baked-on residue, burnt cheese, and carbonized food that bristles alone can't remove, the integrated metal scraper breaks up and lifts the debris before you brush it away.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eReach for Larger Ovens\u003c\/h3\u003e\n      \u003cp\u003eThe 36\" length and 7\" wide, 2\" deep head are sized for the larger Karma series cooking decks, where more reach and wider coverage are needed. It is also suitable for the Le Peppe, Lil Luigi, and similar ovens.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eHow to Clean a Pizza Baking Stone\u003c\/h3\u003e\n      \u003cp\u003eAllow the oven and stone to cool completely before cleaning — never clean a hot stone. Sweep loose ash, debris, and char with the wire bristles in long strokes, use the metal scraper on baked-on residue, and wipe with a dry cloth if needed. Never use water, soap, or cleaning chemicals on a cordierite or fire brick surface — dry cleaning only. Light carbonized residue left on the stone after cleaning is normal and does not affect cooking performance.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section specifications\"\u003e\n    \u003ch2\u003eSpecifications\u003c\/h2\u003e\n    \u003ctable class=\"spec-table\"\u003e\n      \u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eWPPO LLC Direct\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eOverall Length\u003c\/th\u003e\n\u003ctd\u003e36\"\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eHead Width\u003c\/th\u003e\n\u003ctd\u003e7\"\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eHead Depth\u003c\/th\u003e\n\u003ctd\u003e2\"\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eBristle Type\u003c\/th\u003e\n\u003ctd\u003eWire\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eScraper\u003c\/th\u003e\n\u003ctd\u003eMetal scraper (integrated)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eCompatible Equipment\u003c\/th\u003e\n\u003ctd\u003eWood-fired ovens, pizza ovens, outdoor grills\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section ideal-for\"\u003e\n    \u003ch2\u003eIdeal For\u003c\/h2\u003e\n    \u003cul class=\"icon-list ideal-list\"\u003e\n      \u003cli\u003eOwners of WPPO Karma 25, 32, and 42 ovens who need a longer-reach brush for the larger cooking deck\u003c\/li\u003e\n      \u003cli\u003eLe Peppe and Lil Luigi owners who want a dedicated full-length cleaning brush rather than the compact brush in the 3-piece kit\u003c\/li\u003e\n      \u003cli\u003eAnyone who bakes pizza regularly and wants to maintain a clean, high-performing baking surface between cooks\u003c\/li\u003e\n      \u003cli\u003eGrill owners who clean cooking grates and grill surfaces after high-heat cooks\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section important-info\"\u003e\n    \u003ch2\u003eImportant Information\u003c\/h2\u003e\n    \u003cp\u003eAlways allow the oven and baking stone to cool completely before using this brush. Cleaning a hot stone poses a burn risk and can cause thermal shock cracking if cold air or moisture contacts the hot surface.\u003c\/p\u003e\n    \u003cp\u003eDo not use water, soap, or any liquid cleaner on a cordierite baking stone or fire brick cooking floor. These materials are porous and absorb liquids, which can cause cracking when the oven is next heated. Dry cleaning only.\u003c\/p\u003e\n    \u003cp\u003eInspect wire bristles before each use. If bristles are bent, loose, or visibly worn, replace the brush. Loose wire bristles can detach and land on the cooking surface.\u003c\/p\u003e\n    \u003cp\u003eStore in a dry location to prevent rust on the wire bristles and metal scraper.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section faq\"\u003e\n    \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eCan I use water or soap to clean my pizza stone?\u003c\/summary\u003e\n      \u003cp\u003eNo. Cordierite baking stones and fire brick cooking floors are porous — they absorb liquids. Washing a stone with water or soap introduces moisture that becomes trapped inside. When the oven is next heated, that trapped moisture turns to steam and can cause the stone to crack from the inside. Always clean with dry methods only: brush with wire bristles, scrape with the metal scraper, and wipe with a dry cloth. Some discoloration and staining of the stone surface is normal and does not affect cooking performance.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhen should I clean the baking stone?\u003c\/summary\u003e\n      \u003cp\u003eClean the stone after every cook, once it has cooled completely. Regular light cleaning prevents debris from building up and carbonizing into harder-to-remove deposits. For a busy cooking session, a quick brush between pizzas (once the stone has cooled slightly and residue has carbonized) can help maintain the surface. Never brush a fully hot stone.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eHow does this brush differ from the cleaning brush in the WPPO 3-Piece Kit?\u003c\/summary\u003e\n      \u003cp\u003eThe cleaning brush in the 3-piece kit has a 3\" adjustable brush head and 20\" overall length — sized for compact, portable ovens like the Le Peppe. This standalone brush is 36\" long with a 7\" wide head, making it better suited for the larger Karma series ovens where more reach and wider coverage are needed. For a Karma 25, 32, or 42, this dedicated brush is the more appropriate tool.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eIs it safe to use a wire bristle brush on a cordierite stone?\u003c\/summary\u003e\n      \u003cp\u003eYes, when used correctly. Wire bristles are effective at removing ash and debris from cordierite and fire brick surfaces without scratching or damaging them. Use moderate pressure and sweep in consistent strokes. The key safety precaution is to inspect the bristles before each use — if any are loose or protruding abnormally, do not use the brush until it is replaced, as loose wire bristles can detach and end up on the cooking surface.\u003c\/p\u003e\n    \u003c\/details\u003e\n  \u003c\/section\u003e\n\n  \u003cp class=\"product-closing\"\u003eThe WPPO 36\" Pizza Stone Cleaning Brush is the right-sized tool for maintaining the cooking surface of a wood-fired oven — long enough to reach safely, wide enough to clean efficiently, and equipped with a metal scraper for the debris that bristles alone won't shift. Keep your stone clean and it will keep performing.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use water or soap to clean my pizza stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Cordierite baking stones and fire brick cooking floors are porous — they absorb liquids. Washing a stone with water or soap introduces moisture that becomes trapped inside. When the oven is next heated, that trapped moisture turns to steam and can cause the stone to crack from the inside. Always clean with dry methods only: brush with wire bristles, scrape with the metal scraper, and wipe with a dry cloth. Some discoloration and staining of the stone surface is normal and does not affect cooking performance.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When should I clean the baking stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Clean the stone after every cook, once it has cooled completely. Regular light cleaning prevents debris from building up and carbonizing into harder-to-remove deposits. For a busy cooking session, a quick brush between pizzas (once the stone has cooled slightly and residue has carbonized) can help maintain the surface. Never brush a fully hot stone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does this brush differ from the cleaning brush in the WPPO 3-Piece Kit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The cleaning brush in the 3-piece kit has a 3\\\" adjustable brush head and 20\\\" overall length — sized for compact, portable ovens like the Le Peppe. This standalone brush is 36\\\" long with a 7\\\" wide head, making it better suited for the larger Karma series ovens where more reach and wider coverage are needed. For a Karma 25, 32, or 42, this dedicated brush is the more appropriate tool.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it safe to use a wire bristle brush on a cordierite stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, when used correctly. Wire bristles are effective at removing ash and debris from cordierite and fire brick surfaces without scratching or damaging them. Use moderate pressure and sweep in consistent strokes. The key safety precaution is to inspect the bristles before each use — if any are loose or protruding abnormally, do not use the brush until it is replaced, as loose wire bristles can detach and end up on the cooking surface.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"WPPO LLC Direct","offers":[{"title":"Default Title","offer_id":67526813614250,"sku":"WKPA-brush36","price":95.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/3246\/7626\/files\/Untitleddesign_8_6c260f3b-8e54-45cc-9930-fbc5e27768ad.jpg?v=1790511750"},{"product_id":"14-x-24-wooden-pizza-peel-launch-pad-2-pack","title":"14\" x 24\" Wooden Pizza Peel | 2-Pack | WPPO","description":"\u003cdiv class=\"product-rewrite\"\u003e\n  \u003cp class=\"product-intro\"\u003eThe WPPO 14\" x 24\" Wooden Pizza Peel comes as a 2-pack of launch peels crafted from New Zealand hardwood basswood — a dense, even-grained wood selected for its lightweight strength, crack resistance, and neutral flavor profile. At 14\" wide and 24\" long, these peels offer a generous surface area for building and launching full-size pizzas into a wood-fired or outdoor oven. Basswood does not secrete oils that can transfer to dough or affect flavor, making it a cleaner choice than many other wood species for a pizza peel. Two peels per pack means you always have one ready, even when the other is in use or drying after washing.\u003c\/p\u003e\n  \u003csection class=\"product-section why-choose\"\u003e\n    \u003ch2\u003eWhy Customers Choose This Product\u003c\/h2\u003e\n    \u003cul class=\"icon-list why-list\"\u003e\n      \u003cli\u003eNew Zealand hardwood basswood — dense, lightweight, crack-resistant, and oil-free, so it will not affect the flavor of your dough\u003c\/li\u003e\n      \u003cli\u003e14\" wide head — ample surface area for full-size pizzas, flatbreads, and artisan loaves\u003c\/li\u003e\n      \u003cli\u003e24\" overall length — keeps hands safely away from high-heat wood-fired oven openings\u003c\/li\u003e\n      \u003cli\u003e2-pack — two peels included, so you have a backup, can serve two people simultaneously, or keep one dedicated to prep and one to serving\u003c\/li\u003e\n      \u003cli\u003eEven grain texture — resists cracking and warping better than less dense wood species\u003c\/li\u003e\n      \u003cli\u003eHangable design — hang hole for space-saving storage near the oven\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n  \u003csection class=\"product-section highlights\"\u003e\n    \u003ch2\u003eProduct Highlights\u003c\/h2\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eNew Zealand Hardwood Basswood\u003c\/h3\u003e\n      \u003cp\u003eBasswood is a dense, fine-grained hardwood that is lightweight relative to its density and resistant to cracking. Critically for a pizza peel, it does not secrete oils that can transfer to dough or alter flavor — a cleaner choice than wood species whose natural oils can impart off-flavors over time.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003e14\" Head, 24\" Length\u003c\/h3\u003e\n      \u003cp\u003eThe 14\" wide head offers a generous surface for building and launching full-size pizzas, flatbreads, and artisan loaves, and the 24\" overall length keeps hands safely away from high-heat oven openings.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eTwo Peels Per Pack\u003c\/h3\u003e\n      \u003cp\u003eUse one peel to launch raw pizza into the oven and the second as a serving board when the pizza comes out. Two peels also means a backup while one is drying after washing, and smoother cooking when several people are making pizzas at once.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eWood vs. Aluminum Peels\u003c\/h3\u003e\n      \u003cp\u003eWood is more porous and draws moisture from dough, so dough is less likely to stick; aluminum is lighter and thinner, easier to slide under a pizza, and safe for brief contact inside the oven. Wood suits building and launching raw pizza and serving; aluminum suits launching, retrieving, and turning. Many pizza makers use both.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eHow to Use a Wooden Pizza Peel\u003c\/h3\u003e\n      \u003cp\u003eDust the peel surface lightly with flour or semolina before placing raw dough on it, and build your pizza quickly — the longer dough sits, the more moisture it releases. Give the peel a quick shimmy before launching to confirm the pizza slides freely, then use a confident, smooth forward motion to slide the pizza onto the baking stone. Use the second peel as a serving board once the pizza comes out.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n  \u003csection class=\"product-section specifications\"\u003e\n    \u003ch2\u003eSpecifications\u003c\/h2\u003e\n    \u003ctable class=\"spec-table\"\u003e\n      \u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eWPPO\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eWPPO LLC Direct\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003ePack Contents\u003c\/th\u003e\n\u003ctd\u003e2 pizza peels\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eHead Width\u003c\/th\u003e\n\u003ctd\u003e14\"\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eOverall Length\u003c\/th\u003e\n\u003ctd\u003e24\"\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eMaterial\u003c\/th\u003e\n\u003ctd\u003eNew Zealand hardwood basswood\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eOil Secretion\u003c\/th\u003e\n\u003ctd\u003eNone — will not transfer oils to dough or affect flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eStorage\u003c\/th\u003e\n\u003ctd\u003eHangable (hang hole included)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eCompatible With\u003c\/th\u003e\n\u003ctd\u003eWood-fired ovens, outdoor pizza ovens, home ovens\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003ePrice\u003c\/th\u003e\n\u003ctd\u003e$70.79\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/section\u003e\n  \u003csection class=\"product-section ideal-for\"\u003e\n    \u003ch2\u003eIdeal For\u003c\/h2\u003e\n    \u003cul class=\"icon-list ideal-list\"\u003e\n      \u003cli\u003eOwners of wood-fired ovens, including the WPPO Le Peppe and Karma series\u003c\/li\u003e\n      \u003cli\u003eHome pizza makers who want a larger 14\" wood peel for full-size pizzas\u003c\/li\u003e\n      \u003cli\u003eThose who prefer wood over aluminum for a more traditional pizza-making experience\u003c\/li\u003e\n      \u003cli\u003ePizza nights with multiple people — two peels means less waiting and faster cooking\u003c\/li\u003e\n      \u003cli\u003eA practical gift for outdoor cooking and pizza enthusiasts\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n  \u003csection class=\"product-section important-info\"\u003e\n    \u003ch2\u003eImportant Information\u003c\/h2\u003e\n    \u003cp\u003eAlways flour or semolina-dust the peel before placing dough on it — this is the most important step for a clean launch. Do not use the wooden peel inside a hot oven or directly over flame; wooden peels are for launching and retrieving, not for extended oven contact.\u003c\/p\u003e\n    \u003cp\u003eHand wash only — do not put the peel in a dishwasher. Wash with mild soap and warm water, then air dry completely in an upright or flat position before storing. Do not soak.\u003c\/p\u003e\n    \u003cp\u003eStore in a dry location; prolonged exposure to moisture can cause warping. Hang using the hang hole for best airflow and storage. Periodic light oiling with food-safe mineral oil (not vegetable or olive oil) can condition the wood and extend its life, though it is not required given basswood's natural density.\u003c\/p\u003e\n  \u003c\/section\u003e\n  \u003csection class=\"product-section faq\"\u003e\n    \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhy is basswood a good choice for a pizza peel?\u003c\/summary\u003e\n      \u003cp\u003eBasswood is a dense, fine-grained hardwood that is lightweight relative to its density, resistant to cracking, and — critically — does not secrete oils that can transfer to dough or alter flavor. Many wood species used in kitchen utensils contain natural oils that can impart off-flavors over time. Basswood's neutral profile makes it a clean, food-safe choice for direct contact with pizza dough and other foods.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhat is the difference between this wooden peel and the WPPO 12\" aluminum peel?\u003c\/summary\u003e\n      \u003cp\u003eThe wooden peel is 14\" wide — wider than the 12\" aluminum peel — and its porous surface draws moisture from the dough, which slightly reduces sticking compared to aluminum. Aluminum peels are thinner and lighter, making them easier to slide under a pizza, and are safe for brief contact inside a hot oven. Many pizza makers use a wooden peel for building and launching, and an aluminum or round peel for rotating mid-cook. Both are valid approaches — the right choice depends on your preference and workflow.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhy does the pack include two peels?\u003c\/summary\u003e\n      \u003cp\u003eTwo peels lets you use one for launching raw pizza into the oven and the other as a serving board when the pizza comes out — avoiding cross-contamination between raw dough and a cooked pizza. It also means you have a backup if one peel is still drying after washing, and makes simultaneous cooking for multiple people much smoother.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eHow do I care for and clean a wooden pizza peel?\u003c\/summary\u003e\n      \u003cp\u003eHand wash with mild soap and warm water after use. Never put it in a dishwasher or soak it in water — prolonged moisture exposure causes warping and cracking. Dry thoroughly by standing upright or laying flat in good airflow before storing. Hang using the hang hole for best storage. Occasional conditioning with food-safe mineral oil (not vegetable or olive oil, which go rancid) can help maintain the wood over time.\u003c\/p\u003e\n    \u003c\/details\u003e\n  \u003c\/section\u003e\n  \u003cp class=\"product-closing\"\u003eTwo full-size 14\" basswood peels, oil-free and crack-resistant. Use one to launch and one to serve — or keep both ready for a proper pizza night. The WPPO wooden peel 2-pack is the straightforward wood peel solution for any outdoor oven setup.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is basswood a good choice for a pizza peel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Basswood is a dense, fine-grained hardwood that is lightweight relative to its density, resistant to cracking, and — critically — does not secrete oils that can transfer to dough or alter flavor. Many wood species used in kitchen utensils contain natural oils that can impart off-flavors over time. Basswood's neutral profile makes it a clean, food-safe choice for direct contact with pizza dough and other foods.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between this wooden peel and the WPPO 12\\\" aluminum peel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The wooden peel is 14\\\" wide — wider than the 12\\\" aluminum peel — and its porous surface draws moisture from the dough, which slightly reduces sticking compared to aluminum. Aluminum peels are thinner and lighter, making them easier to slide under a pizza, and are safe for brief contact inside a hot oven. Many pizza makers use a wooden peel for building and launching, and an aluminum or round peel for rotating mid-cook. Both are valid approaches — the right choice depends on your preference and workflow.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the pack include two peels?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two peels lets you use one for launching raw pizza into the oven and the other as a serving board when the pizza comes out — avoiding cross-contamination between raw dough and a cooked pizza. It also means you have a backup if one peel is still drying after washing, and makes simultaneous cooking for multiple people much smoother.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I care for and clean a wooden pizza peel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Hand wash with mild soap and warm water after use. Never put it in a dishwasher or soak it in water — prolonged moisture exposure causes warping and cracking. Dry thoroughly by standing upright or laying flat in good airflow before storing. Hang using the hang hole for best storage. Occasional conditioning with food-safe mineral oil (not vegetable or olive oil, which go rancid) can help maintain the wood over time.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"WPPO LLC Direct","offers":[{"title":"Default Title","offer_id":67526813810858,"sku":"WKLP-14-2","price":70.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/3246\/7626\/files\/16_a577de7f-881b-4d7d-a1c1-77bd11fda569.jpg?v=1790511750"},{"product_id":"wood-fired-pizza-oven-3-piece-utensil-kit","title":"Wood-Fired Pizza Oven 3-Piece Utensil Kit | WPPO","description":"\u003cdiv class=\"product-rewrite\"\u003e\n  \u003cp class=\"product-intro\"\u003eThe \u003cstrong\u003eWPPO 3-Piece Pizza Oven Utensil Kit\u003c\/strong\u003e is a purpose-built accessory set designed for mini and portable wood-fired ovens, including the WPPO Le Peppe. It includes a round pizza peel for rotating and maneuvering pizzas, a square utility peel for handling pans and tending the fire, and a cleaning brush with integrated scraper for keeping the oven interior clean. Each piece is 20\" overall in length — the right reach for a compact oven — and constructed from aluminum and metal for durability and easy storage. If you own a small wood-fired oven, this kit covers every core task in one set.\u003c\/p\u003e\n\n  \u003csection class=\"product-section why-choose\"\u003e\n    \u003ch2\u003eWhy Customers Choose This Product\u003c\/h2\u003e\n    \u003cul class=\"icon-list why-list\"\u003e\n      \u003cli\u003eComplete 3-piece set — round peel, square utility peel, and cleaning brush with scraper cover loading, rotating, and cleaning in one kit\u003c\/li\u003e\n      \u003cli\u003eSized for mini and portable ovens — 20\" overall length and compact 7\" peel heads fit smaller oven openings, including the WPPO Le Peppe\u003c\/li\u003e\n      \u003cli\u003eAluminum and metal construction — durable and easy to store\u003c\/li\u003e\n      \u003cli\u003ePurpose-built tools — no improvising with household utensils\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section highlights\"\u003e\n    \u003ch2\u003eProduct Highlights\u003c\/h2\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eRound Peel\u003c\/h3\u003e\n      \u003cp\u003eRotating a pizza partway through cooking is essential for even baking in a wood-fired oven, where heat is more intense on one side nearest the flame. The round peel's circular head allows you to spin the pizza smoothly without lifting it fully off the stone, giving every part of the crust equal exposure to the heat.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eSquare Utility Peel\u003c\/h3\u003e\n      \u003cp\u003eThe flat square head is the workhorse of the set — use it to slide pizzas onto and off the baking stone, maneuver pans and baking dishes, and tend to the fire by repositioning fuel. Its straight edges make it more practical for loading and unloading than a round peel.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eCleaning Brush with Scraper\u003c\/h3\u003e\n      \u003cp\u003eA wood-fired oven baking stone accumulates char, ash, and baked-on residue over time. The cleaning brush removes loose debris, while the integrated scraper tackles stubborn spots. Regular light cleaning between cooks maintains the stone's performance and extends its life.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section specifications\"\u003e\n    \u003ch2\u003eSpecifications\u003c\/h2\u003e\n    \u003ctable class=\"spec-table\"\u003e\n      \u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eWPPO LLC Direct\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eKit Contents\u003c\/th\u003e\n\u003ctd\u003eRound peel, square utility peel, cleaning brush with scraper\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eRound Peel Head\u003c\/th\u003e\n\u003ctd\u003e7\" — for rotating and positioning pizzas inside the oven during cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eSquare Utility Peel Head\u003c\/th\u003e\n\u003ctd\u003e7\" — for sliding pizzas in and out, managing pans, and tending the fire\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eBrush Head\u003c\/th\u003e\n\u003ctd\u003e3\" (adjustable), with integrated scraper — for removing residue and keeping the oven interior and baking stone clean\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eOverall Length\u003c\/th\u003e\n\u003ctd\u003e20\" (all pieces)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eMaterials\u003c\/th\u003e\n\u003ctd\u003eAluminum and metal\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eDesigned For\u003c\/th\u003e\n\u003ctd\u003eMini and portable wood-fired ovens (including WPPO Le Peppe)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eStorage\u003c\/th\u003e\n\u003ctd\u003eEasy to store\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section ideal-for\"\u003e\n    \u003ch2\u003eIdeal For\u003c\/h2\u003e\n    \u003cul class=\"icon-list ideal-list\"\u003e\n      \u003cli\u003eOwners of the WPPO Le Peppe or similar mini and portable wood-fired ovens\u003c\/li\u003e\n      \u003cli\u003eAnyone who wants a complete, purpose-built tool set rather than improvising with household utensils\u003c\/li\u003e\n      \u003cli\u003eThose who cook pizza regularly and want proper rotation and loading tools for consistent results\u003c\/li\u003e\n      \u003cli\u003eA practical gift to pair with a wood-fired oven purchase\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section important-info\"\u003e\n    \u003ch2\u003eImportant Information\u003c\/h2\u003e\n    \u003cp\u003eDesigned for mini and portable wood-fired ovens. The 20\" handle length and compact head sizes are optimized for smaller oven openings — confirm fit with your specific oven before ordering.\u003c\/p\u003e\n    \u003cp\u003eDo not wash aluminum peels in a dishwasher. Hand wash with mild soap and dry thoroughly after use.\u003c\/p\u003e\n    \u003cp\u003eDo not use the cleaning brush on a hot baking stone. Allow the oven and stone to cool completely before cleaning.\u003c\/p\u003e\n    \u003cp\u003eStore in a dry location to prevent corrosion of metal components.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section faq\"\u003e\n    \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eIs this kit compatible with the WPPO Le Peppe?\u003c\/summary\u003e\n      \u003cp\u003eYes. This kit is designed specifically for mini and portable wood-fired ovens, and the Le Peppe is one of the primary intended use cases. The 20\" handle length and compact 7\" peel heads are sized for the Le Peppe's oven opening and interior dimensions.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhy do I need both a round peel and a square peel?\u003c\/summary\u003e\n      \u003cp\u003eThey serve different purposes. The square utility peel is for loading and unloading — its flat straight edge slides cleanly under a pizza or pan. The round peel is for rotating mid-cook — its circular head lets you spin the pizza in place on the stone without lifting it off entirely. Using both gives you full control over the cooking process.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eCan I use the cleaning brush on the baking stone?\u003c\/summary\u003e\n      \u003cp\u003eYes, but only when the stone is fully cool. Never clean a hot baking stone — thermal shock from cold water or contact can cause cracking. Once cool, use the brush to sweep away ash and debris, and the scraper for stubborn baked-on residue. Do not use soap or water on a cordierite stone.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eHow should I store the kit?\u003c\/summary\u003e\n      \u003cp\u003eThe kit is designed for easy storage. Keep all three pieces in a dry location to prevent corrosion of the metal components. Many owners hang them near the oven or store them flat.\u003c\/p\u003e\n    \u003c\/details\u003e\n  \u003c\/section\u003e\n\n  \u003cp class=\"product-closing\"\u003eThe WPPO 3-Piece Utensil Kit is the practical companion to any mini wood-fired oven — the right tools for loading, rotating, and cleaning, sized correctly for compact oven openings. If you have the Le Peppe or a similar oven, this kit completes the setup.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this kit compatible with the WPPO Le Peppe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. This kit is designed specifically for mini and portable wood-fired ovens, and the Le Peppe is one of the primary intended use cases. The 20\\\" handle length and compact 7\\\" peel heads are sized for the Le Peppe's oven opening and interior dimensions.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why do I need both a round peel and a square peel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They serve different purposes. The square utility peel is for loading and unloading — its flat straight edge slides cleanly under a pizza or pan. The round peel is for rotating mid-cook — its circular head lets you spin the pizza in place on the stone without lifting it off entirely. Using both gives you full control over the cooking process.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the cleaning brush on the baking stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, but only when the stone is fully cool. Never clean a hot baking stone — thermal shock from cold water or contact can cause cracking. Once cool, use the brush to sweep away ash and debris, and the scraper for stubborn baked-on residue. Do not use soap or water on a cordierite stone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How should I store the kit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The kit is designed for easy storage. Keep all three pieces in a dry location to prevent corrosion of the metal components. Many owners hang them near the oven or store them flat.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"WPPO LLC Direct","offers":[{"title":"Default Title","offer_id":67526814007466,"sku":"WKPA-Mini3","price":107.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0726\/3246\/7626\/files\/43.jpg?v=1790511752"},{"product_id":"le-peppe-portable-wood-fired-pizza-oven","title":"Le Peppe Portable Wood-Fired Pizza Oven | WPPO","description":"\u003cdiv class=\"product-rewrite\"\u003e\n  \u003cp class=\"product-intro\"\u003eThe WPPO Le Peppe is a portable wood-fired pizza oven built for those who want authentic high-heat outdoor cooking without a permanent installation. It runs on wood chunks, pellets, or lump charcoal — whichever fuel you prefer — and reaches cooking temperatures up to 900°F thanks to a high-flow downdraft air induction system and R3 triple-action interior insulation. With an 11mm cordierite baking stone, double-walled steel construction, and fire blanket insulation, the Le Peppe is engineered to cook crisp-based pizzas fast and retain heat efficiently across a wide range of outdoor cooking applications. At $149.99, it is an accessible entry point into wood-fired cooking.\u003c\/p\u003e\n\n  \u003csection class=\"product-section why-choose\"\u003e\n    \u003ch2\u003eWhy Customers Choose This Product\u003c\/h2\u003e\n    \u003cul class=\"icon-list why-list\"\u003e\n      \u003cli\u003eMulti-fuel flexibility — runs on wood chunks, chips, pellets, or lump charcoal for different flavor profiles and fuel availability\u003c\/li\u003e\n      \u003cli\u003eReaches up to 900°F — genuine high-heat wood-fired cooking temperatures for authentic pizza and fast roasting\u003c\/li\u003e\n      \u003cli\u003eR3 Interior system — radiates, reflects, and retains heat to save fuel and maintain consistent cooking temperatures\u003c\/li\u003e\n      \u003cli\u003e11mm cordierite baking stone — strong heat retention and moisture absorption for a crisp, evenly baked crust\u003c\/li\u003e\n      \u003cli\u003eDowndraft air induction system — efficient airflow management for rapid heat-up and precise temperature control\u003c\/li\u003e\n      \u003cli\u003eDouble-walled steel with fire blanket insulation — thermal guard construction keeps exterior safer and interior heat stable\u003c\/li\u003e\n      \u003cli\u003ePortable design — use it on a patio, at a campsite, or wherever outdoor cooking takes you\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section highlights\"\u003e\n    \u003ch2\u003eProduct Highlights\u003c\/h2\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eMulti-Fuel Flexibility\u003c\/h3\u003e\n      \u003cp\u003eThe Le Peppe runs on wood chunks, wood chips, wood pellets, or lump charcoal. Wood delivers the most pronounced smoke flavor, pellets are convenient and easy to control, and lump charcoal burns hot and clean — so you can match the fuel to the cook and to what you have on hand.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eHigh-Flow Downdraft Air Induction\u003c\/h3\u003e\n      \u003cp\u003eThe downdraft air induction system manages airflow efficiently for rapid heat-up and precise temperature control, helping the oven reach up to 900°F while running most efficiently at around 650°F.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003e11mm Cordierite Baking Stone\u003c\/h3\u003e\n      \u003cp\u003eThe cordierite stone absorbs and retains heat evenly across its surface, which translates directly to a crispier, more evenly cooked pizza base. Cordierite is also highly resistant to thermal shock, so it handles rapid temperature changes without cracking — important in a high-heat wood-fired environment.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eR3 Interior with Fire Blanket Insulation\u003c\/h3\u003e\n      \u003cp\u003eThe R3 interior radiates, reflects, and retains heat, and double-walled steel with fire blanket insulation keeps interior heat stable — for faster cooking, lower fuel use, and more even results than a basic single-wall interior.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"highlight-item\"\u003e\n      \u003ch3\u003eMore Than Pizza\u003c\/h3\u003e\n      \u003cp\u003eHigh heat delivers charred crusts and fast cook times for Neapolitan and New York-style pizzas, while the stone's even bottom heat suits artisan bread and flatbreads, roasted vegetables, meats, and fish, plus calzones, stromboli, and focaccia.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section specifications\"\u003e\n    \u003ch2\u003eSpecifications\u003c\/h2\u003e\n    \u003ctable class=\"spec-table\"\u003e\n      \u003ctr\u003e\n\u003cth\u003eVendor\u003c\/th\u003e\n\u003ctd\u003eWPPO LLC Direct\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eLe Peppe\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eProduct Type\u003c\/th\u003e\n\u003ctd\u003ePortable Wood-Fired Pizza Oven\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eFuel Types\u003c\/th\u003e\n\u003ctd\u003eWood chunks, wood chips, wood pellets, lump charcoal\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eMax Temperature\u003c\/th\u003e\n\u003ctd\u003eUp to 900°F\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eOptimal Temperature\u003c\/th\u003e\n\u003ctd\u003e~650°F\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eBaking Stone\u003c\/th\u003e\n\u003ctd\u003e11mm cordierite\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eConstruction\u003c\/th\u003e\n\u003ctd\u003eDouble-walled steel with fire blanket insulation\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eInterior System\u003c\/th\u003e\n\u003ctd\u003eR3 (Radiates, Reflects, Retains)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eAir System\u003c\/th\u003e\n\u003ctd\u003eHigh-flow downdraft air induction\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eDoor Feature\u003c\/th\u003e\n\u003ctd\u003ePeephole for monitoring without heat loss\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eColors\u003c\/th\u003e\n\u003ctd\u003eBlack, Red\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003e31.5\" L x 16\" W x 33\" H\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section ideal-for\"\u003e\n    \u003ch2\u003eIdeal For\u003c\/h2\u003e\n    \u003cul class=\"icon-list ideal-list\"\u003e\n      \u003cli\u003eHomeowners who want an entry-level wood-fired pizza oven without a large upfront investment\u003c\/li\u003e\n      \u003cli\u003eOutdoor living spaces, patios, and decks where a portable oven fits the lifestyle\u003c\/li\u003e\n      \u003cli\u003eThose who want multi-fuel flexibility — wood for flavor, pellets or charcoal for convenience\u003c\/li\u003e\n      \u003cli\u003eCampers, tailgaters, and outdoor enthusiasts who want wood-fired cooking on the go\u003c\/li\u003e\n      \u003cli\u003eGift buyers looking for a practical outdoor cooking gift\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section important-info\"\u003e\n    \u003ch2\u003eImportant Information\u003c\/h2\u003e\n    \u003cp\u003eFor outdoor use only. Do not operate in enclosed or insufficiently ventilated spaces.\u003c\/p\u003e\n    \u003cp\u003ePlace on a stable, heat-resistant surface away from flammable materials during use.\u003c\/p\u003e\n    \u003cp\u003eThe oven runs most efficiently at approximately 650°F. Temperatures up to 900°F are achievable with optimal fuel and airflow management.\u003c\/p\u003e\n    \u003cp\u003eAllow the oven and baking stone to cool completely before moving, cleaning, or storing.\u003c\/p\u003e\n    \u003cp\u003eThe cordierite baking stone should not be washed with soap or submerged in water. Brush off residue when cool and allow to air dry.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"product-section faq\"\u003e\n    \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhat fuels can I use in the Le Peppe?\u003c\/summary\u003e\n      \u003cp\u003eThe Le Peppe is compatible with wood chunks, wood chips, wood pellets, and lump charcoal. Wood chunks and chips deliver the most pronounced smoke flavor. Pellets are convenient and easy to control. Lump charcoal burns hot and clean. You can experiment with different fuels and combinations to suit your cooking style and flavor preferences.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eHow hot does the Le Peppe get, and how long does it take to heat up?\u003c\/summary\u003e\n      \u003cp\u003eThe Le Peppe reaches cooking temperatures up to 900°F. The high-flow downdraft air induction system is designed to bring the oven up to temperature rapidly. It runs most efficiently at around 650°F, which is ideal for cooking most pizzas and baked dishes. Exact heat-up time depends on fuel type, ambient conditions, and airflow management.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhat is the R3 interior system?\u003c\/summary\u003e\n      \u003cp\u003eR3 stands for Radiates, Reflects, and Retains. The interior is engineered to radiate heat back onto food from all angles, reflect heat to maximize cooking efficiency, and retain heat to minimize fuel consumption and maintain consistent temperatures. The result is faster cooking, lower fuel use, and more even results compared to a basic single-wall oven interior.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eWhy does the baking stone matter?\u003c\/summary\u003e\n      \u003cp\u003eThe 11mm cordierite baking stone absorbs and retains heat evenly across its surface, which translates directly to a crispier, more evenly cooked pizza base. Cordierite is also highly resistant to thermal shock, meaning it can handle rapid temperature changes without cracking — important in a high-heat wood-fired environment.\u003c\/p\u003e\n    \u003c\/details\u003e\n    \u003cdetails class=\"faq-item\"\u003e\n      \u003csummary\u003eIs the Le Peppe truly portable?\u003c\/summary\u003e\n      \u003cp\u003eYes. The Le Peppe is designed to be moved and used in different locations — patio, deck, campsite, or tailgate. It does not require a gas line, electrical connection, or permanent installation. You supply the fuel and a stable, heat-resistant surface, and the Le Peppe does the rest.\u003c\/p\u003e\n    \u003c\/details\u003e\n  \u003c\/section\u003e\n\n  \u003cp class=\"product-closing\"\u003eThe WPPO Le Peppe is the entry point into serious wood-fired outdoor cooking — multi-fuel, high-heat, properly insulated, and genuinely portable. If you want authentic wood-fired flavor without a permanent installation, the Le Peppe is a practical place to start.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What fuels can I use in the Le Peppe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Le Peppe is compatible with wood chunks, wood chips, wood pellets, and lump charcoal. Wood chunks and chips deliver the most pronounced smoke flavor. Pellets are convenient and easy to control. Lump charcoal burns hot and clean. You can experiment with different fuels and combinations to suit your cooking style and flavor preferences.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot does the Le Peppe get, and how long does it take to heat up?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Le Peppe reaches cooking temperatures up to 900°F. The high-flow downdraft air induction system is designed to bring the oven up to temperature rapidly. It runs most efficiently at around 650°F, which is ideal for cooking most pizzas and baked dishes. 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