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Breeo Live-Fire Pizza Oven Review: A Firepit That Hits 1,000 degrees

Today, I’m testing out a fire pit that’s actually able to make true Neapolitan pizza.

The Breeo Live-Fire is an over-engineered wood-fired pizza oven designed for the Breeo smokeless fire pits. And it’s fully capable of soaring well past 950 degrees.

I’m testing it out with the X Series 24 fire pit, which is a perfect fit for the pizza oven. But it also works with the Luxeve lineup, and the X30 if you buy an adapter. 

Let’s unbox both of these products and make some pizza.

VIDEO REVIEW: Breeo Live-Fire Pizza Oven

Recommendation: It won’t replace my dedicated gas pizza ovens, but this was loads of fun and reaches 900F+. Performs better than Solo Pi Fire.

Unboxing & Setup

breeo pizza oven

I was surprised by the size of the boxes when they were delivered. I reviewed the Solo Pi Fire last year, which is a similar pizza-oven-over-firepit design, but the Breeo is quite a bit larger overall.

And these things are heavy. The firepit is 62 pounds and the pizza oven adds another whopping 76 pounds. Everything here is really heavy-duty stainless steel and in one solid piece. There is really no assembly apart from inserting the pizza stone, which comes in two pieces and is nearly an inch thick.

breeo pizza oven unboxing
breeo pizza oven stone

Once installed, you can see there’s a small opening behind the stone which allows fire to enter the dome and provide top-down heat. And the lever on the front opens and closes the chimney baffle.

Alright I lugged it down into the yard and test fit the oven just to see how it works. It really is as simple as setting it on top, nothing really locks it in place. 

breeo pizza oven lighting
breeo pizza oven assembly

Performance

You’re supposed to build and light the fire first without the pizza oven. I used 6 medium sized logs, along with some smaller kindling. It was a breeze to get going, but 4 logs probably would have been enough. The design seems great; you can feel a lot more heat come out of the oven opening than from the firepit opening. 

It reached over 400 degrees Fahrenheit in just 2 minutes. But I realized I put the oven on a bit too early. The fire really started raging which covered the stone in a fine soot; after about 15 minutes, it actually hit 1,000 degrees in the back. 

breeo pizza oven preheating

Test #1: Neapolitan

As the fire started to burn cleaner, I prepped my first pizza. A 65% hydration neapolitan dough, san marzano tomatoes, and fresh mozzarella. I launched the pizza when the center stone read right around 900, and tossed in a fresh log to help build a higher flame for the top crust. 

The pizza seemed to be cooking pretty good, getting decent color while staying sub-2 minutes. But the mozzarella absorbed too much of the smoke, giving it an unpleasant gray appearance.

Neapolitan pizza with leoparding on crust
Neapolitan pizza with smokey mozzarella

That’s when I realized I was a moron and left the chimney baffle completely closed. This prohibited the smoke from escaping where it should; instead, it backed up into the oven cooking space.

Check out my second pizza. No smokey cheese, very solid crust and bottom. This oven gets to serious temps capable of cooking double-zero flours, which surprised me. 

Neapolitan pizza with buffalo mozzarella and san marzano tomatoes
Neapolitan pizza with buffalo mozzarella and san marzano tomatoes.

Test #2: New York Style

As for New Yorks, I had some difficulty sustaining a low temperature. The inch-thick stone holds heat for a really long time. I even let the fire chill out for a while until the flame was very low, and the stone temp was still above 800!

After about 2 minutes of cooking, the bottom was more than done, so I lifted it up with my peel to finish cooking. Honestly this was a delicious pizza – the bottom was just too dark. That’s my fault for not noticing it sooner.

New york style pizza coming out of pizza oven
Slightly burned bottom pizza

Test #3: Hybrid

So I decided to try a hybrid dough – equal parts double zero and bread flour. Once again, I lifted the pizza to finish cooking, but the result was excellent. Crispy outside, a bit chewy inside, and a better bottom than last time. 

Hybrid pizza made with 00 flour and bread flour
Great color on bottom of pizza

Performance Summary

I reviewed the Solo Pi Fire last year and had a lot of fun with it. But I felt like I had to constantly feed the fire on that one to get temps high enough. Whereas this Breeo just soars in temperature. I can get better pizzas out of this pizza oven, so long as you keep an eye on the bottom crusts and lift the pizza to finish baking. 

As for the price, it’s up there. The oven alone costs $850, and then the firepit is another $750. But both products have excellent build quality. If you already own the Breeo fire pit, then the cost doesn’t seem as big of a hurdle.

I love this product for summer nights. As someone who’s obsessed with pizza, it won’t replace my dedicated pizza ovens. But it earned its place in my family’s arsenal of outdoor cooking. Who knew kids love pizza and s’mores so much? 

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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