ZiiPa Piana: Wood Pellet Pizza Oven with Rotating Stone

The Piana turns pizza on a dial instead of a peel. Turn it, the cordierite stone rotates inside, and the door stays shut the whole cook, so the base cooks evenly without you opening up and losing heat every twenty seconds. Fired by real wood pellets, it reaches 400°C in around 20 minutes and cooks a 12-inch Neapolitan pizza in 90 seconds, and at 10kg with foldable legs it's light enough to move wherever you're cooking.

How It Works

The rotating stone is the whole idea, and everything else is built around making that work well.

• You still turn the pizza during the cook, but the dial does it instead of a peel, so there's no reaching into the oven, no losing heat with the door open, and no separate turning peel to buy.
• A 31cm cordierite stone sits on a rotation mechanism controlled from a single external dial.
• Wood pellet fired for genuine wood-fired flavour, with the option of small kindling or broken briquettes when that's what's on hand.
• Cordierite draws moisture from the dough as it cooks, giving a crisp, dry base.
• An integrated dial thermometer shows you when it's hit temperature and how fast it recovers between bakes.
• A top-loading fuel hatch lets you refill the pellet drawer mid-session without losing heat.

Who It Suits

• Sized for 12-inch pizzas, right for personal-size or a couple of slices to share.
• Light and foldable enough to travel, so it's as much at home on a campsite or in a car boot as it is in the garden.
• Runs on any food-grade wood pellets, with ZiiPa's beech pellets recommended for steady heat and clean flavour.
• For outdoor use in a well-ventilated space, as with any solid-fuel oven, and not suitable for indoor use, conservatories, or covered areas without good airflow.

Using the Piana

• Pairs naturally with the Aquila peel, sized specifically for the Piana's opening, so pick the two up together and you're ready to cook from day one.
• A 5kg bag of pellets goes a long way, around 18 pizzas per bag as a rough guide, roughly 250g to bring the oven up to temperature and about the same again through each pizza after that. Actual usage depends on how quickly you're cooking and prepping between pizzas. Longer gaps between pizzas mean more fuel spent keeping the oven up to heat.
• Topping up the fuel drawer through a longer session is part of the rhythm of cooking with real wood, and the Donato dispenser keeps it fed continuously.
• The stone picks up colour and character with use. A well-marked stone is a sign of an oven that's earning its keep, and it cooks just as well either way.
• Built for life outdoors, and it repays a little care between sessions: the Fontana bag or Sacco cover keeps it out of the worst of the cold and wet, so it stays looking good for longer.

Built To Expand

Most people add the Aquila peel and Aquino cutter alongside the oven itself. They're the two things you'll reach for on day one. Beyond that, the Piana is the centre of a full ZiiPa accessory range, so the setup grows with you:

• Vallone trolley for a fixed outdoor station.
• Fontana travel bag or Sacco protective cover for storage and transport.
• Donato pellet dispenser for longer sessions without manual refuelling.
• Melfa pellet shovel for topping up the fuel hatch.
• Ranella 2-in-1 cleaning brush, sized for compact ovens like the Piana.
• Aquila peel and Aquino cutter for handling and serving.
• Spetina stackable dough boxes and Tellini topping station for prep.

Most people start with a kit rather than the oven on its own, since it means cooking the night it arrives. See the Starter Kit and Pizza Night Kit, or browse the full ZiiPa pizza oven range. Designed in France around Italian cooking tradition, the Piana is the foundation the rest of the ZiiPa system builds on.