Most small gas pizza ovens put one burner at the back. You turn the pie every few seconds, or the crust scorches on one side. Big Horn tried something else on the 15-Inch Gas Pizza Oven, model ZFGPO13. It moved the flame to both side walls.
That buys a real promise. The maker says no turning, and a stone that takes a 14 inch pie. But there is no burner under the stone. The floor gets hot only from the flame beside it and the roof above it.
That leaves one thing for this pizza oven review to settle. Can a floor with no fire of its own keep pace with two burners?
23,000 BTUTotal output from the two wall burners
14.7 inWidest pizza the stone will take
0Burners firing beneath the stone
21 x 18.6 inCountertop footprint, 23 in tall
First Impressions of the Big Horn 15-Inch Gas Pizza Oven
Out of the carton it looks like a small stainless bread oven. The arched roof sweeps down to a wide, flat mouth. A short chimney sits on top with a hinged cap stamped HOT. Two chrome knobs flank a row of flame cutouts on the front panel.
Look inside before the stone goes in and the layout explains itself. Perforated guards line both walls, hiding a burner along each side. The floor is a plain steel tray. Under that tray, no flame at all.
Setup is light work. The legs are short anti-skid feet, so it sits straight on a table.
Hose to tank, stone onto the tray, then a twist of each knob. A dial thermometer on the right of the arch starts climbing at once.
Bake one pie and the design shows its hand. The top blisters fast, with colour creeping in from both edges toward the middle. The underside lags unless the stone has had a long, patient soak. Our advice is to give it that soak every time.
Key Features of the Big Horn 15-Inch Gas Pizza Oven
Almost every part on this oven exists to serve the wall burners. Flame comes from the sides and the roof folds it down. The stone stores what it can. Here is what you get.
- Twin wall burners. Stainless burners run along the left and right walls, 23,000 BTU between them. Big Horn prints the total, never the split.
- Independent knobs. Each burner has its own knob with high and low marks. You can run one wall hotter than the other.
- Arched roof. The curved ceiling is meant to fold the side flame back down across the toppings. It is the reason the no turning claim is believable.
- A 14.7 inch stone. The slab takes a 14 inch pie with a small margin for the peel. Its material is a blank on every Big Horn page.
- Built-in thermometer. A dial gauge sits on the face of the arch. Treat its needle as chamber air; the stone runs its own course.
- Removable vented door. A stainless door with a wooden handle closes the mouth while the oven heats. Its vents let you see and feed the flame.
- Stainless steel. Shell, front panel and both burners share one stainless finish. No coat of paint is waiting to blister.
- Lighting at the knob. You light each burner by turning its own knob. What sparks the gas behind each knob goes unnamed.
- In the box. A folding stainless peel, the stone, the door and a propane regulator hose. You supply the tank.
Check the paperwork against the box when it lands. The title calls it 15 inch and the bullets say 14.7. Amazon’s component field still lists a 13 inch stone.
That third figure looks like a leftover from the smaller oven this one replaced. The maker’s own page says goodbye to “the limits of 13” in so many words.
On the top of the pizza, this oven is strong. Two walls sharing 23,000 BTU make a fierce little chamber. Big Horn claims 750°F in 10 minutes and 1070°F at the peak.
With fire on both walls, the cheese and rim brown from two directions at once. The no turning promise mostly holds.
The floor is the catch, and it is structural. On this oven the stone is a battery, not a burner. It holds whatever heat you put into it before the pie lands. Each pizza then draws that store down, and only the flame overhead puts it back.
So the claimed 60 second bake is real only on a fully soaked stone. Heat it with the door on, longer than feels necessary. Between pies, close the door and give the floor time.
Run both knobs high for that rest. Ease them down before the next pie goes in.
Our heat density table leaves this oven out on purpose. No grate sits between flame and food here. The burners run beside the stone. Big Horn prints one width for it, not an area.
Build, handling and durability
The shell is stainless sheet, and so are the burners. That is the right choice for an oven that lives outside and runs this hot. The arched roof also stiffens the body more than a flat lid would. At 21 by 18.6 inches, it stays planted on a solid table.
What we cannot judge from the outside is the stone. Big Horn names no material and no thickness for it. A slab heated only from above is the likeliest part to crack from cold. Bring it up slowly, and never put a cold stone into a roaring chamber.
The other open question is age. This is a new design on a listing older than the oven. There is no long record yet for how the wall burners and knobs hold up.
Running costs, upkeep and value
Money is where this oven argues best, if you buy it direct. With its coupon, Big Horn’s store asks $239.99. That buys two burners and a stone for a 14 inch pie. A peel, a door and a thermometer come too.
That store lists $359.99 before an extra $120 coupon. Amazon asked $309.99 on 2026-10-20, with no warranty term printed.
The warranty tips that tie. The maker’s 24 month term is valid only on its own store. Amazon’s listing prints no term at all. When the two prices match on the day, buying direct adds a written warranty for nothing.
Running cost is just propane. Big Horn gives no burn time per tank, so plan on a spare. A long soak before every session will use more gas than the bake itself.
Upkeep is easy on the metal and fussy on the stone. The stainless panels wipe clean once cool. The stone should only be scraped and brushed, never washed.
The oven also comes apart for storage. That suits a table that doubles as a dining spot. A fitted 15 inch cover from Big Horn costs $28.99.
Possible Big Horn 15-Inch Gas Pizza Oven Complaints
- The second and third pies come out paler underneath. Each bake drains the slab, and only the walls and roof top it up. You feel it most at a party, when pies go in back to back. The fix is patience: shut the door between bakes and let the walls reheat the floor.
- Amazon’s page and the oven disagree. Three different stone sizes appear on one Amazon page, and the model field just says “1”. Check the stone and the knob layout the day it arrives, while returns are easy.
