Outdoor Oven
Städler Made
A wood-fired tower of 3 mm corten steel that arrives as a flat pack, bolts together with a mallet, and then lives outside permanently — the rust is the finish, not a defect. The fire burns in a chamber below the floor stone and the flames roll up and over the food, which is how an uninsulated 43 kg box bakes a Neapolitan in two to three minutes. The mouth is a 30 × 8.5 cm slot, so pizzas top out around 27 cm, and the honest working temperature is about 350 °C on the stone: 450 °C is reachable but burns bases unless you rake the fire back.
Specifications
Pros
- Live fire does the work: flames roll up and over the pizza from the backplate, so the char comes from wood
- Corten steel is the maintenance plan — no cover, no repainting, it winters outside and the patina repairs itself
- Burns clean once hot: owners report barely any ash and little smoke after the first ten minutes
- Spare parts arrive within days and without questions — broken stones and missing panels get replaced fast
- Goes low and slow for bread and roasts, and with the BBQ kit or two bricks it becomes a wood grill
Cons
- Flat-pack assembly is the hardest part: tight fits, a mallet, gloves, and results nothing like the marketing video
- The advertised 450 °C is not a working temperature — at max the floor stone burns bases; aim for about 350 °C
- Slot mouth of 30 × 8.5 cm caps pizzas at about 27 cm, and big sourdough loaves need steam workarounds
- 43 kg and 85 cm tall: movable by the strong, portable by nobody
- Sheds loose rust flakes for the first months and the sheets deform slightly with heat — normal per the maker, startling the first time
Community Reviews
No reviews yet. Be the first to share your experience.
Sign in to add your review and photos.
Bake settings for this oven
Based on a 250 g ball — change the pie size to see a thicker or thinner crust shift the bake.
Städler Made Outdoor Oven
450°C
450°C
74sNo top dial — set heat via flame or position, or measure the dome. Still modeled.
Free with a Pandough account — save your oven and get tuned settings every bake.
Städler Made Outdoor Oven is a Wood-fired oven, reaching up to 450°C, outdoor, powered by wood, weighing 43kg, fitting 1 pizzas, and heating up in 30 minutes. A wood-fired tower of 3 mm corten steel that arrives as a flat pack, bolts together with a mallet, and then lives outside permanently — the rust is the finish, not a defect. The fire burns in a chamber below the floor stone and the flames roll up and over the food, which is how an uninsulated 43 kg box bakes a Neapolitan in two to three minutes. The mouth is a 30 × 8.5 cm slot, so pizzas top out around 27 cm, and the honest working temperature is about 350 °C on the stone: 450 °C is reachable but burns bases unless you rake the fire back. Pros: live fire does the work: flames roll up and over the pizza from the backplate, so the char comes from wood, corten steel is the maintenance plan — no cover, no repainting, it winters outside and the patina repairs itself, burns clean once hot: owners report barely any ash and little smoke after the first ten minutes, spare parts arrive within days and without questions — broken stones and missing panels get replaced fast, goes low and slow for bread and roasts, and with the bbq kit or two bricks it becomes a wood grill. Cons: flat-pack assembly is the hardest part: tight fits, a mallet, gloves, and results nothing like the marketing video, the advertised 450 °c is not a working temperature — at max the floor stone burns bases; aim for about 350 °c, slot mouth of 30 × 8.5 cm caps pizzas at about 27 cm, and big sourdough loaves need steam workarounds, 43 kg and 85 cm tall: movable by the strong, portable by nobody, sheds loose rust flakes for the first months and the sheets deform slightly with heat — normal per the maker, startling the first time.
stadler-made, wood-fired, corten-steel, flat-pack, 11-inch, made-in-netherlands