Scorpio was made by and for those who love gathering around well-crafted food with good friends, and know that there’s no better setting than the outdoors.

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A group of adventurous, ambitious friends convened around an outdoor oven, lamenting its shortfalls reflected in their pizza. After attempts with every portable pizza oven on the market, they took matters into their curious hands and collaborated on a vision to develop the ultimate pizza oven.

After several years (and a few hundred pizzas) of continuous research, development, testing and refinement, the Scorpio™ Pizza Oven was born.


We created Scorpio to start a pizza revolution that enables outdoor chefs to achieve unmatched success in an inherently unforgiving environment. We designed the first portable oven that is truly worthy of the craftsmanship you put into your pizzas ––fresh ingredients, extreme heat, and that burst of signature flavors that make home pizza chefs into neighborhood heroes.

Our innovations––including 360 Revolution™, dual fuel options and a Reverse Flow Draft design––make the Scorpio™ Pizza Oven the ultimate experience in pizza making, for those who settle for nothing less than artistry perfection.

Join the Scorpio™ pizza revolution.


A veteran aerospace investment professional with a passion for understanding how things work -- and how to make them better. While John has advanced degrees in finance, he also speaks Mandarin Chinese, is a self-taught engineer, an avid chef, a certified Kansas City Barbecue Society judge and an amateur historian in the process of slowly restoring a 120-year-old house.

John's favorite pizza is a classic Margherita pizza, for the artisanal simplicity that shows the quality of the core ingredients: the dough, the sauce, the fresh mozzarella and the basil. If he isn't making pizza (usually no less than six in one night), he will fire up his Scorpio to cook strip steaks with a 900-degree wood fire.


As a father, Scoutmaster, and investment professional, Matt pursues his passions by tinkering, learning, building, and creating. Through leading Scouts in Camping and Cooking merit badges, he enjoys sharing his skills with the next generation of aspiring outdoor chefs; Matt’s collection of heavily modified outdoor cooking devices outnumbers his family members 3:1.

It’s no surprise that Matt loves the combination of food, outdoors and community. Even when he sees your first bite result in closed eyes and a wide grin, he’s already thinking about what to do better next time! In fact, his cooking and tinkering passions have become a family culture—Matt's proudest moments are coming home to hear the “pizza making playlist” blaring and finding floured footprints in the kitchen.


In 2002, Scott’s first trip to Italy introduced him to an artisanal magic: Neapolitan pizza. He hasn’t been the same since.

In his day job as a CTO in tech, he works in software and helps teams build systems their customers will love. In his spare time, he builds pizzas worthy of his first Italian love.

He insists that quality flour and dough make all the difference, and his speciality pizza is topped with red onion, Dubliner cheddar, pistachio and rosemary.