ZiiPa Piana: Wood Pellet Pizza Oven with Rotating Stone

Most compact pizza ovens make you turn the pizza yourself. You work a peel into the mouth of the oven every twenty seconds, nudge the pizza round, and hope you haven't dragged off a topping or let the temperature drop. The ZiiPa Piana puts that on a dial. You turn the dial on the outside of the oven, the cordierite stone rotates inside, and the door stays shut the whole time, so the base cooks evenly and the heat stays in. It's a French-designed outdoor pellet oven that reaches 400°C in around 20 minutes and cooks a Neapolitan pizza in 90 seconds. At 10kg with foldable legs, it lives outside happily and moves when you need it to.

Turn the Stone With a Dial

In a small oven, the side of the pizza facing the flame cooks faster than the side away from it. To get an even bake you have to rotate the pizza two or three times during the cook, and in a compact oven that means reaching in with a peel through a narrow opening while heat escapes through the open door. Get the timing or the angle wrong and you finish with one charred edge and one pale one.

The Piana's 31cm cordierite stone sits on a rotation mechanism you control with a single dial on the outside of the oven. You turn the dial, the stone turns the pizza, and the door stays shut the whole time. No peel work mid-cook, no heat loss, no guessing which side needs longer.

• 31cm refractory cordierite stone, 0.8cm thick, on an external rotation dial
• Door stays closed throughout the cook so heat stays in
• Even base with no peel work mid-cook
• Cordierite draws moisture from the dough for a crisp, dry base

Reaches 400°C in Around 20 Minutes

From cold, the Piana reaches its 400°C cooking temperature in roughly 20 minutes. An integrated dial thermometer on the body gives you a continuous read, so you know when to load the first pizza and how quickly the oven recovers between bakes.

• Maximum temperature: 400°C
• Heat-up time: approximately 20 minutes from cold
• Integrated dial thermometer on the oven body
• Cooks a 12-inch pizza in under 90 seconds

Top-Loading Fuel Hatch for Longer Sessions

The Piana is designed to run on food-grade wood pellets. A hatch above the fuel drawer lets you top up without opening the door or interrupting the bake, which is the difference between cooking two pizzas and cooking ten in a row. The fuel drawer is compact, so pellets are the practical choice for consistent heat and clean flavour. Small kindling or broken briquettes can also be used, but ZiiPa recommend pellets for best results. ZiiPa food-grade beech pellets are available separately.

• Designed to run on food-grade wood pellets
• Top-loading hatch for refuelling without stopping the cook
• Removable fuel drawer for quick ash clearance
• Small kindling or broken briquettes can also be used

Compact, Portable, Built for Outside

At 10kg with foldable legs, the Piana is light enough to take with you. Pack it into the Fontana bag and it travels in a car boot, to a campsite, a friend's garden, or a family gathering. At home it stores in a shed or garage without taking up much space, and pairs with the Vallone trolley for a fixed outdoor setup.

• Weight: 10kg with foldable legs
• Dimensions: 73 x 40 x 72.5cm
• Stainless steel and steel construction
• Available in Charcoal, Eucalyptus, and Chalk

Why Choose the ZiiPa Piana

If you want Neapolitan pizza at home without turning each one by hand, the rotating stone is the reason to choose the Piana over most ovens its size. You get a 400°C cook in under a minute, refuelling without stopping the bake, and an oven light enough to move and store. The result is the kind of pizza you'd expect from a much larger setup, in a body that folds down to fit a shed shelf.

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What's in the Box

• ZiiPa Piana wood pellet oven
• Integrated thermometer
• Steel oven door
• Chimney
• Fuel drawer
• Round cordierite pizza stone
• Flame cutter
• User manual

Technical Specifications

About ZiiPa

ZiiPa is a French brand founded in 2022 with a single focus: serious pizza at home, without a serious setup. Designed in France around Italian cooking tradition, every oven in the range is built on the rotating stone system that sets the Piana apart from most compact ovens on the market. Find out more about ZiiPa.

Do you need a pizza peel to turn the pizza in the Piana?

No. You turn a dial on the outside of the oven to rotate the cordierite stone, so the pizza cooks evenly without reaching in with a peel mid-cook. You only need a peel to load and remove the pizza.

How long does the Piana take to reach cooking temperature?

Around 20 minutes from cold to reach 400°C. Cold or wet weather can add a few minutes, and the pellets you use affect it slightly.

What size pizza does the Piana cook?

Up to 30cm (12 inches) across, the standard size for a Neapolitan pizza and enough for a generous single portion.

Can the Piana use any wood pellets?

It works with any food-grade wood pellets. ZiiPa recommend beech pellets for steady heat and clean flavour. Avoid pellets treated with binders or additives.

Does the Piana have to be used outdoors?

Yes. Like all solid-fuel ovens, the Piana gives off combustion gases and must be used outside in a well-ventilated space. It is not suitable for indoor use, conservatories, or covered areas without good airflow.

Returns

Warranty

This product is not covered by a manufacturer's warranty.