A small gas oven with a data sheet from the US
The Royal Gourmet Gas Pizza Oven Compact is a portable pizza oven for liquefied gas: a 4 kW burner, a round pizza stone on a rotating plate, and folding legs. On Amazon it appears under the model number GP1301-G. In our pizza ovens category, it is one of the cheaper gas appliances, at approx. €160 (Amazon page on 20 October 2026: €159.90).
The harder question is who is behind the device. The Amazon listing names Ningbo Huige Outdoor Products Co., Ltd., a company from China, as the manufacturer. Royal Gourmet is a brand from the US, and its US shop lists exactly one portable gas pizza oven: the GP1301, without the -G suffix. The GP1301-G variant appears on no manufacturer page we could find, and there is no German manual to download there either.
Our information therefore comes from two sources. The bullet points in the Amazon listing apply to the German offer. The US product page applies to the GP1301, and where a figure comes only from there, we say so. Such a figure can only be carried over with caution, because a gas appliance for the American market is usually designed for different bottles and a different connection pressure than one for Germany.
The US page also carries a warning under California Proposition 65: the product may release lead or lead compounds. California law requires such notices for a very large number of products, and the text does not say which component is meant.
What the photo and listing reveal about the construction
The product image shows an angular, rectangular housing with a black top and a grey frame around the oven opening. Through the opening you can see the light-coloured, round stone, lying on a metal plate. At the back sits a raised structure, and on the right-hand side a brass fitting for the gas hose. The control knob is at the front below the opening. The whole thing is carried by four splayed legs, and next to the oven lie a red hose and a pressure regulator.
The listing confirms some of this in words: a black control panel with a silver metal knob, the colour black, and in the product title the contents with gas hose and regulator. For dimensions it gives 26.86 by 16.36 by 10.02 inches, which converts to approx. 68.2 by 41.6 by 25.4 cm, and a weight of 28.66 pounds, so approx. 13.0 kg.
Both values should be read with caution. It does not say whether the weight includes packaging. And the height of 25.4 cm fits poorly with an oven standing on unfolded legs as in the photo. We consider it more likely to be a measurement with the legs folded or the parcel size, but we cannot prove either. For the table, allow roughly 70 by 42 cm of footprint, plus room for the hose.
According to the listing, the legs can be folded together so the device takes up less space when not in use. The US page speaks of foldable legs for transport and storage and has the word Portable in the product name.
In detail: why you turn the stone, and what the times mean
A compact gas pizza oven bakes from two sides at once. From below, the heated stone passes heat directly to the base of the dough. From above, the pizza receives radiant heat, partly from the flame itself and partly from the roof of the cooking chamber, which heats up and throws heat back down. In such ovens the flame sits in one place, usually at the back or the side, and the half of the pizza facing it browns faster. Without turning, the crust burns on one side while it is still pale on the other.
Royal Gourmet solves this with a rotating plate that you move by hand. The listing describes a manually rotating pizza plate that can be turned during baking. The US page calls this a 360° rotation system: you turn the stone so that nothing burns and the pizza cooks evenly. In our assessment, the advantage is that the pizza stays where it is. With ovens that have a fixed stone, you lift it with the peel and put it back down turned; Burnhard recommends turning once on the TONY, and Ooni a single turn on the Koda 16. The price you pay: you stand at the oven for the whole baking time and turn it yourself.
The 4 kW comes from the Amazon listing. On its own the figure says little; it only becomes tangible in relation to the pizza. According to its manual, the Ooni Koda 16 has 8.0 kW for pizzas up to 40 cm, so twice the output. The area of a 40 cm pizza, however, is only about one and a half times that of a 33 cm pizza, which we calculated from the two diameters. So for every square centimetre of dough, the Ooni has noticeably more burner output. The Enders PACO Rotate is at 4 kW like the Royal Gourmet, with a stone of 30.5 cm. How hot an oven actually gets depends not only on the burner but also on how well the cooking chamber retains heat, that is, on wall construction and insulation.
Three figures circulate for the times, and they mean different things. The 3 seconds from the listing concern ignition: a push of a button starts the automatic ignition, without a lighter or matches, so even beginners could get going within 3 seconds. This has nothing to do with readiness for baking. The US page describes the ignition as press and turn.
The second and third figures come only from the US page: preheat for 15 minutes, then bake a pizza in under 2 minutes. For comparison: Enders states approx. 10 to 15 minutes at full power for the PACO Rotate, depending on outside temperature and wind, and Ooni 20 minutes to 500 °C for the Koda 16. The 15 minutes are thus in line with the two comparison ovens. In our assessment, a baking time under 2 minutes assumes that the stone is truly heated through, and on a windy spring evening we would allow more time.
What the listing promises for the stone is advertising copy: it is said to pass heat on evenly, keep moisture in the base and bake the pizza golden brown and crisp. We cannot verify this; we have not baked a pizza in this oven.
30 or 33 centimetres: how big can the pizza be?
Plan for pizzas of 30 cm at most, then you are on the safe side. The sources contradict each other: the Amazon title gives a pizza stone of 30 cm Ø, while the bullet points in the listing and the US page give a 13-inch stone, which would be approx. 33 cm.
The opening is also said to be big enough for 13-inch pizzas according to the listing. We do not know where the discrepancy comes from. Perhaps someone roughly rounded 13 inches down to 30 cm in translation, perhaps the European version really has a smaller stone.
For you at the oven, three centimetres are more than they sound. A pizza that hangs over the edge of the stone lies on the metal plate or in the air, and there the base gets no heat from below. The crust then browns on top and stays soft underneath. We would roll the dough out to 28 to 30 cm until you have measured the stone yourself after unpacking. Then you know which figure is right. How to prepare dough and toppings for very hot ovens is covered in the guide Pizza on the grill.
What the manufacturer does not state
We found these points neither in the Amazon listing nor on Royal Gourmet’s US page. Do not assume them when buying:
- a manufacturer’s manual for the GP1301-G, and with it all requirements on positioning, minimum clearances, gas connection, leak testing, cleaning and intended use
- gas type and connection pressure of the German version
- type, length and connection of hose and pressure regulator
- the maximum temperature
- the gas consumption in grams per hour
- the material of the pizza stone, it is only described as heat-resistant
- the material of the housing, cooking chamber, burner and legs, and whether the walls are insulated
- number, shape and position of the burner
- a built-in thermometer
- interior dimensions and height of the cooking chamber
- how the rotating plate is operated, that is, via a handle, a knob or directly on the stone
- the net weight
- warranty period, warranty terms and spare parts for stone, burner and ignition
- a CE marking or approval under the EU Gas Appliances Regulation
- country of origin and market year
The first point weighs the most. Without a manual, we do not know which bottle, which clearance and which cleaning Royal Gourmet prescribes for this exact device. So read the manual in the box before the first connection. That the CE marking is missing from our sources, by the way, does not mean the device has none; whether it is on the housing, you will see after unpacking.
These three alternatives are worth a look
| Model | The difference | Price | Our rating | Pick this if |
|---|---|---|---|---|
| Royal Gourmet Gas Pizza Oven Compact (this one) | 4 kW, stone turned by hand, hardly any manufacturer data for Germany | approx. €160 | 8.0 | you want a small gas oven without a mains connection and are happy to turn it yourself |
| Enders PACO Rotate | also 4 kW, cordierite stone 30.5 cm Ø with switchable motor, side thermometer | approx. €174 | 8.5 | you have a power socket where you set it up |
| BURNHARD TONY Gas Pizza Oven | 5.9 kW with L-shaped cast burner, German manual with gas data, pizza up to 29 cm Ø | approx. €198.09 | 8.4 | documented gas and temperature details matter more to you than the slightly larger pizza |
| Ooni Koda 16 | 8.0 kW L-burner, pizzas up to 40 cm | approx. €449 | 9.4 | you often bake for larger groups |
The prices of the three alternatives come from our price box (as of September 2026), the Royal Gourmet’s from the Amazon page on 20 October 2026. All of them change constantly at the retailers. The rating is our editorial assessment of the manufacturer data, not a measurement.
When the Royal Gourmet fits and when another oven does
The first question is electricity. The Enders PACO Rotate costs approx. €174, the Royal Gourmet approx. €160. For that, a motor turns the stone on the Enders, a thermometer sits on the side, and Enders includes a German manual with gas data: 50 mbar, 291 g/h, propane or butane. The catch is the power socket. The motor needs 220 to 240 V from an earthed socket, and Enders requires a residual current device (RCD) of 30 mA at most. In a garden with an outdoor socket, almost everything in our comparison speaks for the Enders. On the meadow at the campsite the motor stays off, because it is switchable, and what remains of the Enders’ lead is mainly the better data situation.
Second, the question of how much you want to know about your device. The BURNHARD TONY costs approx. €198.09, the Royal Gourmet approx. €160. Burnhard documents almost everything that is missing for the Royal Gourmet: 429 g/h consumption, butane G30 and propane G31 at 50 mbar, up to 500 °C, a cordierite stone 1.5 cm thick, 14.5 kg weight and a gas hose with pressure reducer in the box. The pizza there may only be 29 cm. If you are connecting a gas appliance for the first time, we would pay the extra: a manual with gas type and pressure is then worth more than one to four centimetres of pizza.
Third, the group you bake for. Up to 30 cm per pizza and one pizza per round, in our assessment that is enough for two to four people if you eat one after another. For a birthday party with eight guests it becomes a long evening at the oven. The Ooni Koda 16 bakes pizzas up to 40 cm, but costs approx. €449, the Royal Gourmet approx. €160. Unpacked, it weighs 18.2 kg according to Ooni.
On weight, the three small ovens are close together: Enders states 11 kg, Burnhard 14.5 kg, and the approx. 13 kg from the Amazon listing for the Royal Gourmet lie in between, if they mean the device without the box. For the car boot this makes little difference.
Finally the budget. On top of the oven price come a gas bottle, a pizza peel and possibly a cover. Which bottle size suits how many baking evenings, we have worked out in the guide Gas bottle for the grill.
Gas, positioning and care while the manual is missing
For this section there is no manufacturer wording we could quote. What is written here are general rules for liquefied gas appliances. Royal Gourmet did not write them, and where the manual in the box says something different, the manual applies.
As a basic rule: a gas pizza oven runs only outdoors. The flame consumes oxygen and can produce carbon monoxide. Liquefied gas is also heavier than air; if it escapes, it collects at the floor, in dips and in cellar shafts.
Before first use and after every bottle change, check the connections with leak-detection spray or soapy water. If bubbles rise, something is leaking, and the oven stays off until that is fixed. You never look for a leak with a flame. The hose must not be kinked and must not rest on hot parts, and cracks in the hose are a reason to replace it. After baking, you close the bottle valve.
The oven belongs on a stable, level, non-combustible surface, with clearance from walls, awnings, hedges and anything that can catch fire. We cannot give you a clearance in centimetres for this device. For the PACO Rotate, Enders states 0.5 m in one place in the manual and 1 m in another. We would plan with the larger value. What is allowed on a balcony and who decides it is covered in the guide Grilling on a balcony.
With the stone, most damage comes from rapid temperature changes. Let it cool in the oven after baking, do not pour water on the hot stone, and clean it dry with a scraper or brush instead of washing-up liquid. The cover goes on only once the oven is cold. What to do about a cracked stone is explained in the guide Cracked pizza stone.
Who is it suited for?
On the US page, Royal Gourmet itself names garden parties, camping and tailgating as the intended use, that is, eating from the car outside the stadium. That fits what the data allows: a small oven without a mains connection, with folding legs, for people who bake pizza for two or three and enjoy standing at the oven turning.
We would advise two groups against it. Anyone who has never connected a gas appliance and wants to read in black and white before buying which bottle and which regulator fit gets that with the Burnhard TONY or the Enders PACO Rotate, here only after unpacking. And anyone who regularly bakes for eight or more guests will stand at the oven too long with a pizza of up to 30 cm per round. If you are still unsure whether it should be a pizza oven at all or rather a gas grill with a pizza stone, the Grill Finder narrows it down in a few questions.
