Solo Stove Pi Fire Pizza Oven Attachment for Bonfire: Specs, Sizes and Who It Suits

The Solo Stove Pi Fire Pizza Oven Attachment for Bonfire is a wood oven in the 12 inch class with a 12 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.

Not an oven, an attachment. It sits on a Solo Stove Bonfire fire pit and turns it into a wood-fired pizza oven with a cordierite stone floor. If the fire pit is already in the yard this is by far the cheapest route to real wood-fired pizza, and the fire is doing double duty as the evening entertainment. If you do not already own the pit, the combined cost stops being a bargain.

What are the Solo Stove Pi Fire specifications?

Rows omitted because we have not verified a figure we would be willing to publish: maximum temperature, weight. A specification page that guesses is worse than one with gaps in it, so the gaps stay.

What is it good at?

• By far the cheapest way into wood-fired pizza for an existing Bonfire owner.
• The fire pit keeps being a fire pit, so it is not a single-purpose object taking up space.
• Real cordierite stone floor rather than a metal tray.
• Nothing to assemble beyond setting it on top.

What are its real limitations?

• Requires a Solo Stove Bonfire. It is useless on its own and not compatible with other fire pits.
• Temperature is whatever the fire beneath it is doing, with no control beyond fuel management.
• Open design, so wind affects it more than an enclosed oven.

Who should not buy it: Skip it if you do not already own the fire pit, and skip it if you want reproducible results. This is a fun addition to a fire, not a precision cooking instrument.

How does the fuel type change how you use it?

Whatever the fire pit is burning, which means the burn quality is entirely down to your wood. Kiln-dried hardwood produces a clean fire; damp or barky wood produces acrid smoke that will reach the food.

Wood firing is a skill, not a setting. The oven gives you a fire and a chamber and leaves the relationship between the dome and the floor to you, which is exactly why some people love it and others sell the oven after a season. Expect the first three or four sessions to produce uneven results, usually a scorched rim over an underdone base, and expect that to resolve as you learn to soak the floor before launching rather than chasing the flame. The fuel guide covers wood selection, which matters more than technique at the start.

What dough suits this oven?

Expect less floor temperature than a purpose-built oven, so plan on a longer bake in the three to five minute range. That suits a slightly thicker base and a bread flour dough better than a delicate 00 Neapolitan formula.

No manufacturer temperature figure is published that we are willing to repeat, so the bake time has to come from your own measurement of the floor rather than from a spec sheet.

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?

A long peel and heat gloves matter more than usual, because you are reaching over an open fire rather than into an enclosed chamber.

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: Solo Stove owners and anyone who wants to see the fire as part of the experience.
• Ooni Fyra 12: Someone who wants wood-fired results without splitting logs, and who values a light, packable oven.
• Pizzello 16 inch Wood Fired: Trying wood firing without committing serious money, and anyone who wants a large floor cheaply.

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
• 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.