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Cuisinart CPO-640 Alfrescamore Portable Outdoor Pizza Oven with Stand, Black
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- Combines the perfect pizza environment of a brick oven with the ease of a portable grill
- 15,000 BTUs work to cook pizzas in as little as 5 minutes, with high air temperatures for an even cooking surface
- Assembles in less than 10 minutes without use of tools
- Compact design and lightweight at under 40 lbs., with built in handles for even easier portability
- Includes 12" pizza peel, 13" cordierite stone, warming tray, integrated smoker cup and Cuisinart Pizza Making Guide
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From the manufacturer
Bakes pizza like a brick oven but with the ease of a portable grill
Enjoy brick oven style pizza at home
Alfrescamoré means 'for the love of the outside' and after adding this pizza oven to your patio you may never want to cook inside again! Powered by 15,000 BTUs, the Cuisinart Alfrescamoré Outdoor Oven will bake pizza in as little as five minutes. It’s easy to make crispy delicious pizza that is fully baked on the bottom and bubbly hot on top, which means no more soggy pizza. Works with a 1 pound propane tank (not included), which can be found at hardware and home improvement stores.
Unique features and extras
Includes a pizza peel, cordierite pizza stone, pizza recipe guide, and a smoker cup that adds real wood-fired flavor to pizza. Easy to use twist start ignition means no more matches. Hinged lid allows easy access, and a surface-mounted thermometer monitors temperature for accurate baking. For best results, pre-heat and place the cordierite stone in the oven for 15-20 minutes. When it’s time to bake, use the pizza peel to place the assembled pizza directly on the heated stone.
Portable design assembles quickly and easily
The Cuisinart Alfrescamoré Outdoor Oven assembles quickly and easily. It features locking collapsible legs and a side handle so it can be rolled anywhere. Perfect for backyard barbecues, tailgating, parties, picnics, and camping trips. Built to the highest quality standards that Cuisinart is known for, the Alfrescamoré Outdoor Oven is an exciting innovation for fool-proof outdoor baking.
Perfect for entertaining
Whether you're holding an impromptu family pizza night, inviting friends over for a patio party, or enjoying the next tailgating event, the Cuisinart Alfrescamoré Outdoor Oven will make you the master of outdoor cooking. The pizza making guide shows how to use different toppings and new flavor combinations. It’s easy to make fresh pizza using healthy, natural, local ingredients and homemade dough. The oven is also perfect for baking desserts, calzones, and breads.
How does the Cuisinart Alfrescamoré Outdoor Oven work?
The domed liner creates a pocket of hot air that reflects heat down onto the pizza. Heat and smoke is dispersed throughout the oven, cooking the toppings evenly and preventing a soggy pizza.
Cordierite is a high temperature baking stone that won't crack like other materials from extreme changes in temperature. The stone helps the pizza cook through conductive heat, resulting in no burned spots and a perfectly baked crispy crust.
The stainless steel inner lid is specially designed to reflect heat down onto the pizza. Its dome shape and reflective surface are designed to cook pizza quickly and perfectly.
- Compact design
- Lightweight and portable
- Collapsible legs and built in handle for easy portability
- Smoker cup for real wood-smoked flavor
- Cuisinart pizza making guide and recipes
- 12" pizza peel
- 13" cordierite pizza stone
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Alfrescamore means "for the love of the outside" and after adding one of these outdoor pizza ovens to your patio you may never want to cook inside again! The Alfrescamore Outdoor Pizza Oven was born from our love of crisp, brick oven style pizza. It's been designed with the cooking ability of professional brick ovens, but with the accessibility, ease and size of a portable grill. Great for cooking pizza, calzones, bread, fish, desserts and more! Designed to replicate the perfect pizza environment of a brick oven, it uses convection, conduction and reflected heat to create high air temperatures and an even cooking surface. 15,000 BTUs work to cook pizzas in as little as 5 minutes. The oven itself is assembled in less than 10 minutes without needing any tools! Its compact design, weighing less than 40lbs, with built in handles makes it ultra portable, with convenient roll-away folding cart for easy portability and upright grilling. Package includes 12" stainless steel pizza peel, 13" cordierite stone, warming tray, integrated smoker cup and Cuisinart Pizza Making Guide. Whether you're holding an impromptu family pizza night, inviting the friends over for a patio pizza party, or showing off at the next tailgate, the Alfrescamore Outdoor Pizza Oven will make you the master of outdoor cooking.
Top customer reviews
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Fairly well built and attractive - I would give it 4 starts for this. moderately heavy with a lid that is fairly heavy with a seemingly sturdy hinge. Assembly is not too hard - I had one problem as below.
Easy auto lighting as indicated with piezo device. It would benefit from some sort of haptic or other feedback (than visual) on the knob as to where the 'high' level is when turning it without visually inspecting the knob. This is a minor issue as the gas make a bit of whine when you go past high towards the shut off position and you realize where to stop turning without looking.
Deck or stone size is a little on the small size, but this is not a complaint, it just is what is it. I prefer to cook small pizzas, but some purists like a larger surface. The wood holder for smoking gets in the way of a larger pizza peel if you use one. I had to remove the metal wood-holding cup to use my peel, but I believe it comes with a smaller metal peel that will probably fit.
Deck temperature seems evenly distributed with even cooking and thus the flame diffuser below appears to do its job.
Air temps above the pizza only a tiny bit low for the deck temp. That is, cooking is fairly even between crust and top, but the top could use more intense heat (as with the entire oven - see below)
Gas usage from the 1# propane works well until the tank gets down to about 1/3 full. At that point, it becomes too cold and as the volume of the remaining propane diminishes, it further cools and cannot provide enough gas pressure to maintain its 'full tank temp'. As the tank gets to 1/4 and below, it frankly must be changed because of the low output. This is simply the physics of the mass of liquid remaining to supply the heat of vaporization of the propane. I give it minor fraction of a point off for this, but just be aware. Solution - go to Academy or Amazon and buy a propane tank extension and use the big tank. And while you are at it, get a 1# propane tank refiller adapter and never buy overpriced cylinders again. Just refill from your 15# tank. Watch youtube on this, the one that says 'no refrigerate' on the small tanks - but I'm getting off topic . . . BTW, it uses 4 grams of propane per minute on high setting from a room temp and full propane bottle.
Construction - the bad - my top-lifting handle melted and came off - really bad idea to use a plastic handle bonded to a brass metal nut that gets to 500 degrees or more. Why not could they have used a bakelite of ceramic or insulated metal handle. And secondly, being right handed, I shovel the pizza in and out typically with my right hand, so I would have preferred the handle on the left or at least offer a screw on both sides in order to give me right or left handled option.
Construction - the bad, again - Placement of two of the screws for assembly of the grill is a little fiddly because the screws must be pushed in from the bottom and you will wonder why they did not just make them like the other two of four screws that drop in from the top. Also, I had to dremel out about 1 or 2 mm of metal from the top piece on one hole in order to get all holes to line up so I could assemble. There is some play in two of the holes in one dimension presumably so you don't have to do this, but, I guess, not enough. I had to further enlarge the elongated hole to allow me to assemble the oven. It was quick and easy for me as I had a dremel and a metal burr at hand quickly. I would have been really frustrated if I did not have this tool handy as most people will not, however, perhaps I just had a slightly warped unit. Once the thing was assembled, it seemed really sturdy and sat firmly on a flat surface without any wobble.
Oven temp - the bad - or well, sub-optimal. This is from the perspective of knowing what a real pizza over should offer. Obviously from above comments, most folks are content with the '6 minute' pizza cooking time.
At proper temp, a good wood or gas fired pizza oven should be able to cook a thin pizza in 1.5 to 2.5 minutes. It's not that I mind waiting a few minutes. It takes me a while to make the next pizza anyway, but the proper pizza oven temp is actually around 700 degrees and not the 375 to 425 degrees that I measure in the Cuisinart with my infrared pyrometer. Thus, it does indeed take 6 minutes for a pizza. The problem is that pizza does not cook properly at lower temps of even 500 degrees. My home electric oven at 500 does a bit better than the Cuisinart. My gas grill with all burners on a pizza stone will get up to the ideal temp of 700 from below and above, but it is a bit of a pain to tell exactly when this point has occurred. That is what I had hoped for with the Cuisinart. But it just doesn't get there.
If you construct the perfect thin crust pizza and put it into the Cuisinart, it will give you an 8/10 pizza, but not the perfect 10 that it could have been. But . . . if you haven't ever cooked in a higher temp pizza oven you won't realize this. That extra temp bubbles the crust a bit more and caramelizes and almost burns the top ingredients. The extra time I have given the Cuisinart pizza to cook the top on several occasions burned the crust from below. It just needs higher temp and more from above than below, I guess.
So, it's not terrible. It's really pretty good, probably more like 3.5 stars, but it is a compromise. It is well built except for the design flaw of a melting plastic handle bonded to a high temp surface. I believe they could have engineered the thing to give a higher temp, but chose not to. The external propane tank is recommended over the 1# tank, although the smaller tanks are really convenient if you plan on using the portability of the unit. Just make sure and start with a full one. Sorry, I've become a pizza cooking snob, but after being shown the output of a properly fired brick oven, that sets a new standard. I think the price is not too bad for what your get.
Attached photo shows the broken handle. The brass nut was embedded into the handle and should still be part of the handle but instead has come off and is attached to the top of the oven now.
Cheers . . .
I had a spare 1 lbs propane tank so I fired things up on a windy, 50-degree May Sunday. Without a stand I just put it on the weber's prep table. Cool, windy conditions were not ideal but it got up to over 500 degrees in less than 10 minutes. I turned each pizza after a few minutes and came out with two good looking pies. The oven temp started to dip and two pies were about all I think I was going to get out of the experience. But they both cooked up beautifully, maybe even a little better than they would have on the pizza steel in the oven.
On that experience alone I'm sold, but I also realize it's going to be more practical in the long term to pick up things like the stand, an adapter hose for the bigger tanks, and a cover. I was hoping to just stash this under the grill when it wasn't in use but that's not going to fly. But it'll be worth it to keep cooking over the summer without turning my entire house into one big oven.
I must say, it's amazing...just like our huge, time consuming brick ovens at home in Italy. This simple, pizza oven, using the wood chip cup produced real wood oven flavored pizze. I cooked 6, about 6 minutes each. I do have the large propane tank and stand too. It was 35 degrees out this evening, yet that little oven produced perfect pies. If you love pizza, and cooking, this is for you..
Some have commented that the small propane bottles don't allow them to get the temps to near 500ºF. I bought the adapter and long hose and use a std 20 lb. propane tank. With the bigger tank and higher gas pressure, getting it to 500 in less than 10 minutes is no problem at all.
According to their return policy the return window closed one month after purchase (5/27) and product support closed after two months (6/26) and now it is set on high or off, no temperature control.