Solo Stove Pi Dual Fuel Pizza Oven: Specs, Sizes and Who It Suits

The Solo Stove Pi Dual Fuel Pizza Oven is a wood or gas oven in the 12 inch class with a 13 in round cooking surface. Everything below is drawn from published manufacturer specifications and verified owner reports. Where a figure is not something we can stand behind, the row is left out rather than filled with a plausible guess.

The dual-fuel version of the Pi, with a distinctive round chamber and glass ends that let you watch the fire and the pizza at the same time. It burns wood through a central chamber or takes a gas burner, and the airflow design is borrowed from the fire pits Solo Stove is known for, which does produce a notably clean burn. The trade against the Prime is a longer preheat on wood and more to clean afterwards.

What are the Solo Stove Pi specifications?

What is it good at?

• Signature secondary-burn airflow, so the wood fire runs cleanly with relatively little smoke.
• Glass ends give an unusually good view of both the fire and the bake.
• Genuinely dual fuel, with a gas burner available as a swap.
• The same round chamber shape that makes the Prime hold heat well.

What are its real limitations?

• Thirty minute preheat on wood, double what the gas-only Prime needs.
• Glass needs regular cleaning or it stops being a window.
• Ash clearing after every wood session, which the Prime never asks for.

Who should not buy it: Skip it if you will realistically only ever run gas. The Prime is cheaper, preheats in half the time and has nothing extra to clean.

How does the fuel type change how you use it?

Wood or gas. The secondary burn design means it produces less smoke than a simple firebox, but it still needs kiln-dried hardwood and it still produces ash that has to be cleared before the next session.

Multi-fuel is the hedge, and it is a sensible one. Most people who buy a wood oven discover that they want wood on a Saturday and gas on a Wednesday, and an oven that does both means that discovery does not cost a second purchase. The honest caveat is that the burner is usually sold separately, so compare the true two-fuel price rather than the sticker price when you are weighing it against a gas-only oven. Our fuel guide covers what to burn and what never to burn.

What dough suits this oven?

Wood firing swings hotter at the dome than at the floor, so give the stone a longer soak than the flame suggests. Sixty two to 65 percent hydration gives you a little more margin against an uneven floor.

At a floor temperature of 850F or above, a 12 inch pizza bakes in 60 to 90 seconds and has to be turned three or four times, because one edge scorches in roughly 20 seconds.

Work the exact weights out rather than scaling a recipe by eye. The hydration calculator turns a ball count and a hydration percentage into flour, water, salt and yeast to a tenth of a gram, and the ball weight calculator sizes the balls for the pizza this oven can actually cook. Dough weight scales with area, not diameter, so a 15 inch pizza needs 78 percent more dough than a 12 inch, not 25 percent more.

What does it need alongside it?

An ash tool and a dry brush for the glass are the two things this oven needs that a gas oven does not. Both are cheap and both are the difference between using it and avoiding it.

Three things are close to mandatory for any oven in this class. An infrared thermometer , because the floor temperature is the number that decides the bake and no built-in gauge measures it reliably. A turning peel , because a pizza has to be spun during the bake and a launching peel cannot do it. And a digital scale , because every dough figure on this site is a weight and none of them can be measured by volume.

Safety, and this is not boilerplate. This oven burns fuel and is for outdoor use only. At working temperature the floor is between 700F and 950F and the shell will burn skin on contact. Keep it at least three feet from fences, walls, awnings and overhanging branches, use long-handled tools and EN407 rated heat gloves , keep children and pets well back, never move a lit or hot oven, and never pour water on a hot baking stone. Water flashes to steam instantly and the thermal shock cracks stone.

How does it compare with the alternatives?

Three ovens worth weighing against it, chosen because they are the ones people actually cross-shop rather than the ones with similar prices.

• Solo Stove Pi Prime: Gas-only cooks who want the cleanest possible version of a propane pizza oven.
• Ooni Karu 12: Anyone who wants wood-fired flavour and fire management as part of the hobby, without giving up a weeknight option.
• Solo Stove Pi Fire: Existing Solo Stove Bonfire owners who want to try wood-fired pizza without buying an oven.

Which comparisons cover this oven?

No head-to-head names this model directly, but these category comparisons all apply to it, and each one narrows the decision more than a specification list does.

• Gas vs wood fired pizza ovens
• Charcoal vs wood in a multi-fuel oven
• Kiln dried logs vs wood pellets
• Indoor vs outdoor pizza ovens
• Home oven steel vs outdoor pizza oven
• 12 inch vs 16 inch pizza ovens

Where does it fit in a complete setup?

An oven on its own does not make pizza. The full kit is the oven, a baking surface if the supplied one is thin, a launching peel, a turning peel, a thermometer, dough containers, a scale, a cutter, fuel, and the items nobody thinks about until they are missing: gloves, a brush for the stone and a cover if it lives outdoors. We have costed that out completely at three budgets on the build pages, and the intermediate build is the one that suits most households.

If you are still choosing rather than confirming, the pizza oven roundup covers the whole category by tier, the oven index lists every model we track with its specifications, and the buying guide works through the decisions in the order they actually get made: fuel, then size, then budget.