{"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","url":"https:\/\/loneemberliving.com\/products\/kokomo-32-built-in-wood-fired-pizza-oven-outdoor-kitchen","provider":"Lone Ember Living","version":"1.0","type":"link"}