Pinnacolo PREMIO Wood Fired Pizza Oven with FREE Accessories (PPO-1-02)

Description

The Pinnacolo PREMIO is a wood fired pizza oven on its own stainless cart with the eight accessories you need to cook the night it arrives already in the crate. Two pizzas at a time on a wall to wall cordierite floor, a double wall stainless dome insulated to 1,400°F, up to 1,000°F inside, and a cart with locking casters, a prep shelf, and wood storage underneath. Free freight shipping to the curb, a $95 liftgate fee at checkout, and one price for the whole setup. That is the offer; the rest of this page explains why we point most first time buyers here.

Wood is the whole point of a Pinnacolo PREMIO, and wood quality decides the result more than any feature on the spec sheet. Seasoned hardwood at 20 percent moisture or less burns hot and clean; anything wetter smolders, smokes, and stalls the dome short of pizza temperature. EPA Burn Wise explains how a moisture meter settles the question in seconds. Oak, beech, ash, and fruitwoods all work; softwood, treated lumber, and green wood do not, in this oven or any other.

Compare the Pinnacolo PREMIO against the rest of our wood fired pizza ovens or read on for how it is built, how it cooks, who it suits, and who should look at a different oven instead.

What the Pinnacolo PREMIO Is Built From

The dome is heavy gauge stainless steel, double walled, with a layer of compressed ceramic fiber insulation sandwiched between the walls and rated to 1,400°F. That layer is why the Pinnacolo PREMIO holds temperature between pizzas instead of dropping with the flame: the heat that reaches the outer wall is what escapes, and the fiber blanket keeps most of it inside. The outside stays hot enough to respect, cool enough that the stainless does not discolor in normal use.

The floor is cordierite stone edge to edge, 29.5 inches wide by 25.25 inches deep, 745 square inches. Cordierite absorbs heat slowly, gives it back evenly, and resists the thermal shock that cracks cheaper stones when a cold pizza lands on a hot floor. On a Pinnacolo PREMIO that floor is what crisps the base; the dome above it finishes the top.

The door is tight fitting stainless with a wooden handle that stays cool during a cook, so you can open and close it without gloves once the oven is running. A stainless visor above the opening keeps smoke residue off the front of the dome. Above the dome, a 24 inch chimney with an adjustable damper is the throttle: open it to pull the fire hard during heat up, close it partway to hold a steady cooking temperature.

How the Pinnacolo PREMIO Cooks

Light a small stack of dry hardwood at the back of the floor with kindling, let it catch, and build it up over the first twenty minutes with the damper open. Plan on about an hour to a saturated dome; cold weather and damp wood push that longer. When the soot on the dome burns off to a clean gray and the floor reads 650°F or better, push the coals to one side with the included fire separator and sweep the floor with the brush.

One thing the fixed dial on the front will not tell you: it reads the air in the dome, and on a Pinnacolo PREMIO the stone lags the dial by 150°F or more for the first half hour. That gap is the reason the infrared thermometer is in the box. Point it at the floor, wait for 650 to 800°F, then launch. Pizzas at that range cook in two to four minutes with a quarter turn every minute; push the floor past 800°F and the bottom burns before the top is done.

Two 12 inch pizzas fit side by side on the floor, and with a steady hand and dough ready to go the Pinnacolo PREMIO turns out a pizza every couple of minutes once it is running. After the pizzas, let the fire fall back and the stored heat roasts a chicken, bakes bread, or crisps a tray of vegetables on the same fire. A bag of seasoned hardwood covers two or three sessions.

What Comes in the Crate

Most ovens at this price ship bare and leave you to piece together a kit before the first cook. The Pinnacolo PREMIO ships with eight accessories: a 12 inch aluminum pizza peel, a wire bristle broom with scraper, a stainless rocker cutter, an infrared laser thermometer, high temperature gloves, a stainless fire separator, a weatherproof cover, and a Pinnacolo apron. The cart is part of the oven, not an add on, with four swivel locking casters, a 14 inch stainless side shelf, a tool bar with S hooks for the peel and brush, and a lower shelf for wood.

Nothing else is required to cook the day it lands. A turning peel makes two pizza sessions easier and a second bag of wood is never wasted; both live in our pizza oven accessories collection, and they ride free on the same order.

Pinnacolo PREMIO, IBRIDO, or L'ARGILLA

Pinnacolo builds three ovens on this cart and the choice is fuel. The Pinnacolo PREMIO is wood only. The Pinnacolo IBRIDO is the same oven with a propane burner added, wood or gas by session, with the same kit in the crate; it costs more and sells out often. The L'ARGILLA is the gas oven with a thermal clay dome for buyers who want the look of a masonry oven and the convenience of a knob. If the fire is the point, the PREMIO is the honest answer and the least expensive of the three.

Who Should Buy the Pinnacolo PREMIO, and Who Should Not

Buy the Pinnacolo PREMIO if you want a full size wood fired oven that rolls onto a patio, cooks two pizzas at a time, and arrives with the tools instead of a shopping list. It is the right call for a first serious oven, for a household that cooks most weekends, and for anyone who has priced the accessories separately and done the math. It is also the oven that answers the buyer who looked at a small portable and wanted more floor and more heat retention.

Skip it if you want gas on a weeknight; the IBRIDO or the Kokomo 32 Dual Fuel do both. Skip it if the budget stops short of this page; the Kucht Venice is the lowest priced full size wood oven we carry at 660°F, a New York style bake rather than a Neapolitan one. Skip it if you feed a crowd every week; the Tuscan Chef GX-C2 fits two 18 inch pizzas and adds a second cooking level. And if you only want to try the category, the Halo Versa 16 does one pizza at a time for a fraction of the price and ships by parcel.

Two honest limits. The warranty is one year limited, shorter than some ovens in the catalog, on a stainless body that in our experience outlasts it. And the dial reads air, not stone; the infrared thermometer in the box is not a bonus, it is how you cook on this oven. Everything else in the freestanding cart pizza ovens collection sits next to it for comparison.

Buying the Pinnacolo PREMIO From Crustify

Every Pinnacolo PREMIO ships direct from the brand's warehouse, crated on a pallet, by freight carrier, curbside. Orders over $750 ship free, so the oven qualifies on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries, for the hydraulic gate the carrier needs to lower a crate at a home address. Shipping to a business with a loading dock or forklift? contact us and we refund it. Alaska, Hawaii, and remote addresses are quoted before you order.

In stock orders ship within a few business days and we confirm the date with you before your card is charged. Inspect the crate before you sign, note any damage on the delivery receipt, and email us photos within 48 hours; a clean signature gives up most of your claim protection. Unused ovens in the original crate can be returned within the manufacturer window with return freight paid by the buyer, which is why we would rather answer every question before you order.

Crustify is an authorized Pinnacolo dealer, so the one year warranty is valid and we handle any claim with the brand on your behalf. What separates dealers on this oven is delivery included and who answers the phone afterward; here that is the owner, usually the same day. Financing is available at checkout through our financing page, and if you are still weighing wood against gas, the pizza oven buying guide walks the decision, or see our roundup of the best wood fired pizza ovens.

Add the Pinnacolo PREMIO to your cart and the oven, the cart, and all eight accessories ship on one pallet, free by freight, with the liftgate fee shown before you pay. The full Pinnacolo collection is one click away if you want gas.

KEY FEATURES

• Pinnacolo PREMIO wood fired pizza oven, model PPO-1-02, oven and matching stainless cart sold as one unit
• Double wall heavy gauge stainless steel dome with compressed ceramic fiber insulation rated to 1,400°F
• Wall to wall cordierite cooking stone, 29.5 x 25.25 inches, 745 square inches, two 12 inch pizzas at once
• Reaches up to 1,000°F; recommended cooking range 650 to 800°F; about one hour to temperature on dry hardwood
• Adjustable chimney damper for airflow and temperature control; 24 inch chimney
• Fixed built in dome thermometer plus an infrared thermometer in the kit for reading the stone
• Tight fitting stainless door with cool touch wooden handle and a stainless visor above the opening
• Door opening 22 inches wide by 11 inches high
• Cart with four swivel locking casters, 14 inch stainless side shelf, tool bar with S hooks, lower wood storage shelf
• Eight piece accessory kit included: 12 inch aluminum peel, wire brush with scraper, rocker cutter, infrared thermometer, high temperature gloves, fire separator, weatherproof cover, apron
• Built for year round outdoor use; cover included for the off days
• About 180 pounds; ships free by freight direct from the brand's warehouse with a $95 residential liftgate fee at checkout
• 1 year limited warranty, valid through Crustify as an authorized Pinnacolo dealer

SPECIFICATIONS

VIDEO

Two videos of the Pinnacolo PREMIO: the oven and kit in use, and the assembly and first fire walkthrough.

INSTALLATION GUIDE & USER MANUAL

Delivery day. The oven arrives crated on a pallet at the curb. Inspect the crate before signing and note any damage on the receipt. Uncrate, set the oven on the cart per the manual, fit the chimney and damper, and roll it to its spot: open air above, clearance from siding, eaves, railings, and anything combustible, on a patio or a non combustible pad. Lock the casters.

First fires. Run two or three small fires before the first full heat cook to drive moisture out of the stone and season the dome. Dry hardwood only, never softwood, treated lumber, charcoal briquettes, or accelerants.

Every cook. Build the fire at the back, damper open, build it up over twenty minutes, and wait for the dome soot to burn off. Read the floor with the infrared thermometer, not the dial. Push coals aside with the fire separator, sweep the floor, cook at 650 to 800°F. Close the damper partway to hold temperature.

After. Let the oven cool fully, shovel cold ash into a metal container, and put the cover on whenever the oven is not in use. Wipe the stainless with a mild cleaner; never wash the stone.

WARRANTY INFORMATION

Term. Pinnacolo warrants the PREMIO for one year from delivery against defects in materials and workmanship on the stainless body, components, and construction under normal residential use.

Conditions and exclusions. Outdoor residential use only. Damage from accelerants, softwood, or treated wood, from running the oven above its rated temperature, from thermal shock to the stone, or from leaving the oven uncovered in the weather is not covered. Discoloration of stainless from heat is normal and cosmetic.

Claims. Contact us first with your order number, a description, and photos. We handle the claim with Pinnacolo on your behalf. Shipping damage is separate from warranty: note it on the delivery receipt and report it within 48 hours.

FREQUENTLY ASKED QUESTIONS - FAQ'S

Your Questions Answered Before You Buy

These are the questions we get most often about the Pinnacolo PREMIO, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.