Sounds great except for the onions. I am not a picky eater and I love onions, but I despise onions on Pizza. I even like anchovies on my pizza, but definitely keep the onions off of it.

I buy the pizza crust that comes in the refrigerated roll. I unroll it onto a cooking sheet and then add sauce, cheese, and spicy ground sausage that I pre-cooked with onions and green pepper. It is not the best pizza in the World, but it does taste much better than Dominos and Pizza Hut.

I always use mozzarella for my pizza. I like swiss cheese but have never used it on pizza before. Might have to give that a try. One thing I add that a lot of fo people don’t care for is sauerkraut. I love sauerkraut on my pizza with some cooked up spicy sausages sliced really thick on top. The spicy sausage is cheaper than buying pepperoni and tastes even better.

Once you start making pizza like this at home you’ll begin to realize how awful the pizza is at Pizza Hut and other chains. My favorite is loading one up with mushrooms, tomatoes, and swiss cheese. For the sauce, I just use some light oil brushed on. It tastes much better than store-bought pizza and is so much cheaper to make.

You can easily set it out on your patio though and it would always be right there ready to use. In summertime during the hot weather, you’d be glad that you are cooking outside with it so you can avoid heating up your house more.

I saw on the product page that it said it came with Cordierite Stone. I had to google to learn what it is. The Pizza stone is the stone that you place the pizza on when you cook it, but the stones come in 3 different types depending on the brand you buy. Pizza stones can be made of Cordierite Stone, ceramic, or steel.

Cordierite Stone is the most durable of the three and can’t handle extreme temperatures much better. It can also go from cold to directly into the hot oven with little chance of it cracking on you.

Steel pizza stones are made of steel and not actual stone material, so they don’t spread the heat out as evenly, however, steel pizza stones can handle even higher temperatures than the Cordierite Stones. Considering that the Cordierite Stone heats up just fine in the 900-degree temperature of the Napoli Pizza Oven, I can’t see any benefit to using steel except it is cheaper. Maybe if you were cooking other things besides pizza and needed to go hotter than 900 degrees then I can see how steel might work.

Ceramic pizza stones are the cheapest to make and buy. Ceramic pizza stones also are great at conducting heat evenly and transferring the heat to the pizza from the oven. Ceramic stones can last a long time but are more fragile if abused or not handled properly.

The only downside is you can’t use it inside. I guess you can with the propane tank, but I wouldn’t recommend using it inside. The problem with the Napoli Outdoor Pizza Oven is you would get used to such good homemade pizza that it would spoil you and you wouldn’t want to ever eat Dominos pizza ever again.