Available to buy here:
Make.
Let’s get into the fun stuff.
I’m welcoming you to Reviews inside tv, and today we’ve got quite the countertop contender: the Blackstone 2379 Tabletop Pizza Oven in matte black. It’s a compact pizza powerhouse, fitted with a 13-inch rotating cordierite stone—operated with a simple start-stop button—that promises an evenly baked crust without any manual turning. You’ll also find a built-in temperature gauge and a utility door that seals in heat for a more reliable bake. It runs on propane and needs either AC power or four AA batteries (not included) to spin that stone.
Right out of the gate, this model offers convenience and efficiency. The rotating stone tackles one of the most common frustrations with small pizza ovens—uneven cooking—while the temperature gauge gives you that sense of control you often crave when chasing crispy crusts and melting cheese, especially when cooking outdoors or in the garden.
When I first set it up, the lightweight design made positioning a breeze. Plug in the power or pop in batteries, connect the propane regulator, and you’re basically ready to go. I ran through a few cook tests: a thin-crust Neapolitan at high heat—aiming around 700°F—and then a slightly thicker New York–style at a lower temp. The rotating stone delivered a beautifully even bottom crust, crispy and golden, and I didn’t have to twirl the pizza with tongs mid-cook. The gauge was handy, though it can lag slightly behind the stone’s actual temperature, so give it a moment to catch up before adjusting.
The utility door really came into play during cooler evenings—kept things steamy and retained that radiant heat. I found, though, that at the highest temps, I had to give the topping side a little extra attention—perhaps holding it up for a few extra seconds—to get the perfect finish on the cheese and toppings. Not a deal breaker, but worth noting.
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Let me tell you what really stood out, and what left me wanting a bit more. On the plus side, the stone rotates without fuss, the gauge adds that professional touch, and the heat door gives you more control over the cook—especially useful for Neapolitan or artisan-style pizzas. Cleanup is pretty straightforward too: once cool, the stone lifts out for a quick wipe-down. The downside? The gauge can lag, so you may need to learn its quirks. At maximum heat, the top of some pizzas demanded a little extra effort to finish properly. And while the unit is lightweight and portable, it does feel a bit delicate—handle with care during transport.
Looking at value for money, this oven sits around the mid-range for portable pizza setups. If you compare to, say, the Ooni Koda 12 or Camp Chef Italia Artisan—both of which offer more upward convection heat and often achieve restaurant-grade char at slightly higher prices—the Blackstone leans more toward convenience. You get auto-rotation, a clear gauge, and a compact form that’s great for casual pizza nights. If you just want simple, solid results with minimal fuss, it delivers—but serious pizzaiolos chasing perfect leopard spotting might look elsewhere.
In terms of competition, the Ooni Koda series shines with intense rear and overhead heat, faster cooking times, and a more rugged build. Camp Chef’s artisan ovens tend to hold heat even better with thicker insulation. Compared to those, the Blackstone is lighter, simpler, and easier to use—but with slightly less top-down heat and a construction that doesn’t feel as muscular at high temps.
The build quality here is decent. Materials feel smart and clean, and it’s light enough to pack or store easily. I haven’t used it long-term, but Blackstone has a solid reputation in outdoor cooking gear—griddles that last years—so I’d expect reasonable longevity if you treat it well and avoid dropping the stone. No notable reliability reports surfaced in my digging, so construction seems sound enough for regular home use.
I didn’t have any interactions with customer service myself, but Blackstone generally offers helpful support—including live chat and phone support during U.S. business hours. And there’s a 30-day return policy on direct purchases. So if you hit a snag, there’s support to fall back on.
There aren’t firmware or software updates to worry about here—nothing’s skipping version numbers or patching remotely—so we’ll skip that.
In summary, you’re looking at an oven that truly solves the uneven-cook issue with its rotating stone, offers easy temperature tracking, and stays portable enough for backyard or apartment use. It handles everyday pizza needs well, though topping coverage on high-heat bakes may need a touch of oversight. If you want a dependable, user-friendly pizza oven that delivers solid results without demands, this is a smart option. If you’re chasing pro-level crust char or ultra-high-heat performance like from Ooni models, you might choose one of those, but they come with a slightly steeper learning curve and price tag.
Thanks for sticking around. You’ll find a link to grab this unit down in the comments. If you’ve tried one—or have questions—drop them below, I’d love to hear what everyone else is cooking. Goodbye till next time—and keep those pizzas spinning, here on Reviews inside tv.
Available to buy here:
