CHEFMAN Indoor Pizza Oven - Makes 12 Inch Pizzas in Minutes, Heats up to 800°F - Countertop Electric Pizza Maker with 5 Touchscreen Presets, Pizza Stone and Peel Included - Stainless Steel

Okay, folks, let's talk about the Chefman 12" Pizza Indoor Oven! I'm giving this little marvel a solid 5 stars, and here's why: it does exactly what it promises, and it does it brilliantly.My current pizza-making skills are best described as an ongoing, slightly chaotic science experiment, primarily because my relationship with pizza dough is still in the "it's complicated" phase. Sometimes it's a perfect frisbee, sometimes it's more like a clingy blob of sadness. But through all my doughy tribulations, the Chefman oven has been a shining beacon of consistency.This oven gets HOT, and it cooks fast, delivering that crispy crust and perfectly melted cheese you dream of. It's so easy to use, heats up quickly, and cleaning is a breeze - just make sure you wait a few hours for it to cool down.So, whether you are an experienced pizza chef or just starting out like me, this oven is a great choice. It takes the guesswork out of the cooking, leaving you free to perfect your dough (or, in my case, just embrace the rustic charm of oddly shaped pizzas). Highly recommend this oven... now, if you'll excuse me, I hear my dough calling for its hourly pep talk.

I have an ooni style outdoor pizza oven I got a few years ago that I use outdoors with a propane tank primarily. While I learned a lot about making pizzas with the outdoor oven, I did not use it as much as I hoped as it is a process to get it out of storage, get it set up with the propane; about an hour of prep just to make a pizza or two in less than 6-7 minutes.I started looking at the indoor electric ooni oven when it was announced, but the price was $1,000! Over time I started to notice a few different brands pop up with progressively cheaper indoor ovens. I pulled the trigger on the Chefman based on the reviews and that it was an actual brand I recognized.This thing is excellent! While there is a learning process to making great pizza in a high heat oven like this, the prep and cleanup is so much easier than an outdoor oven. Basically plug it in, let it preheat (took 22 minutes for 800F, under 15 for NY Pizza option), and prep your pizza while it is warming up. Very easy to use interface and easy timer to use as well.Comparing to the outdoor oven, you don't have to rotate the pizza every 20-30 seconds to get an even cook, just stick the pizza in the over and set the timer. You can easily watch with the window and light as well in case you need to pull the pizza early. On the flip side, I do feel like I lost just the slightest amount of flavor from the lack of real fire/smoke, and the ability to add wood chips for extra smoky flavor. That is by no means a deal breaker.For cleanup, turn the oven office and let it cool itself down a bit and then open the door for additional cooling. Come back to the oven after it has cooled enough to pull the stone out. I have a scraper to clear off anything that may have stuck to the stone to clear it easily. I typically avoid rinsing these type of stones unless absolutely necessary, and if you do, make sure it is dry before storing. Make sure to check the oven for any debris as well and clear that out as well, otherwise you will invite smoke to your next indoor pizza party.If you have never made pizza in a high heat oven, just know that there are skills to learn and it is worth the effort. It is important to use the right dough too, some dough will just burn at high heat. Even things as simple as prepping the pizza and passing it off to the peel and then to the stone can be tricky until you get the hang of it. Stick with it, and you will be impressed with the high quality pizzas you can make at home.

June 15 updateSo I still think that this pizza oven makes the best pizza and it is the very best pizza oven but their quality control isn't as good as the outcome from their oven. The seal just inside the horizontal door in the front of the unit had a cut in it. This allowed heat and smoke to come out of. That location and burned the face the inside surface of the front door. This was very disappointing. It still cooked fabulous pizza, however, the quality control was not as good as the results that come out of the oven. I contacted the company and they asked for full documentation so I took a lot of pictures and. They agreed to replace the oven and told me to dispose of the defective one..9 April 2025 updateI've been making about one pizza a week with the Jo at about 65% hydration and I use the Neapolitan setting and every pizza is perfect with no burnt spots and no need to turn oare rotate the pizza while it's cooking like in previous Irving's that I had. I'm amazed with how even the heat is and how perfect the programs give me what I want. I did find a crack in the seal between the face of the oven and the door and I noticed that that spot on the face of the oven was getting burned and smoke was coming out of that area so it's obviously not ceiling over the area where it's cracked. I called Amazon today cause I've had it 29 days and I didn't want to be locked out of a resolution. Amazon was extremely helpful and they're going to try to make contact with the manufacturer to see whether they just want to replace the seal or whether they want to replace the whole oven. I'm willing to try either. But that said the support from Amazon. on this is beyond my expectations and the quality of the oven is exceptional. Like I've said, I've had many Pizza oven some costing in the thousands of dollars and they work inside or some of them work outside and this is by far the very best pizza oven I've ever experienced, and I highly recommend it.25 March 2025 UpdateI use Antimo Caputo Nuvola Super 0 Pizza Flour. So light, airy and perfect! I've made about 6 pizzas so far and every one perfectly cooked with no burn spots, no need to rotate pizza. I use Neapolitan button with no changes. I suggest making your dough with 65% H20. Keep it clean, easy to do, for best results.HIGHLY recommended.7 March 2025 update:I now have made three pizzas in this oven and the most remarkable thing is that the heat is so even that I don't have to rotate the pizza while it's cooking. I've had other pizza ovens like Uuno and Piezano. This is the best of those. While I don't shape my pizzas very well, this image is what tonight's pizza looks like:I strongly recommend this if you really want a quality pizza cooked indoors. And I'm OCD------It arrived today. I also have an Ooni gas-fired pizza oven.But as soon as it arrived and I read the instructions, I preheated top and bottom for about 45 minutes. It's primarily the stone that should cook the pizza so it's important to give it plenty of time to heat to the desired temperature.The instruction manual is one of the best I've seen, type not to small and not a 2" x 2" "instruction sheet".I used the Neapolitan setting and it took about 5 to 7 minutes to cook.Seems well made.EASY to use.I've tried a lot of other indoor pizza ovens and this IMHO, seems to be the best.At Amazon you can't go wrong with their free 30 day return window.I recommend this. So I'd say the customer service is excellent but I took one star off. I had five stars before because of the bad quality control, letting this come out of the assembly line and into distribution.In summary, in my opinion, this is still the very best pizza, oven, electric pizza, oven that you can acquire, and their customer service is first rate.