Electric Pizza Oven Indoor Countertop, 12 Inch Pizza Maker Machine for Home, Pizza Cooker & Grill, Premium Glazed Ceramic Stone, Graphite Gray

Takes a little getting used to but I really love this little pizza oven. My family only likes pizzas from this oven now that I got it figured out. It cooks really fast and cooks mushrooms without having to pre cook them. I use Semolina flour for rolling it out so it doesn’t stick to the paddles. Browns the bottom beautifully. A great buy, take your time and figure out the best way for you. It’s worth the effort!

Got this for my husband’s Christmas gift. When I tell you this thing works??? He loves it and has said he doesn’t think he will ever BUY another pizza again!😂😂😂❤️❤️

We’ve had our pizza machine for just over a month, and it’s become a full fledged member of the household. We use it 3-4 times a week, which is probably more than we see some of our relatives. We’ve been using 00 flour for that true Italian pizza vibe and bread flour for other thin-crust experiments. As any true pizza nerd knows, the secret sauce isn’t the sauce, it’s the heat. This machine heats up to very high temperatures, and it crisps the crust just right: crunchy on the outside, soft on the inside. When we first got it, there was a learning curve. The double peel technique had us feeling like we were auditioning for a cooking show. We wore baking gloves like we were entering a blast furnace. Now? We’re practically doing barehanded flips like pizza ninjas. (Still carefully, of course, we’re not that brave.) Pizzas are done in 5–7 minutes, which is less time than it takes to argue about what toppings to use. If cheese or sauce spills on the stone, just channel your inner firefighter, glove up, and scrape that sucker off before it smokes out the room. Pro tip: medium or small pizzas are best, try to go too big and your dough will rise up and touch the heating element which will cause smoke. We even tried it with liquid vegan cheese, and the machine handled it like a champ. We always set the machine up near a window to let the heat and pizza steam escape outside. The seller was responsive to our questions too, which is always nice when the customer service isn’t harder to reach than a perfectly melted mozzarella. Of course, no machine is perfect. The temperature knobs are labeled 1 through 5, which sounds like a pizza-themed escape room riddle. What temp is “3”? Nobody knows. The front thermometer only shows the top heating coil temperature. Also, the knobs tend to “sweat” when the pizza is really steamy. There are little holes underneath the knobs, so we’re mildly concerned condensed drops might fall in and rust something. Future models, please come with a moisture barrier. Despite that, we love this thing. Lighter than expected, easy to stash away when it’s not in use, and it works both indoors and outdoors, as long as there’s a wall plug nearby and no squirrels trying to join dinner. For the price, it’s a steal, and we’d pick it over the fancy machines that cost more than a month of groceries. Final verdict: our oven is jealous, and we’re having lot of fun testing new things. Five month UPDATE: So this little thing is still going hard. Does it still look as pretty as in the first picture? Absolutely not. We’ve overused that poor thing like a college microwave during finals week. It’s still going strong, heats up well, and keeps turning out delicious pizzas. We got the white model because it matched our kitchen aesthetic. Now that it looks like it’s been through three pizza wars and a small fire, I kind of wish we’d picked the darker one. Interestingly, the pizza crust actually tastes even better now thanks to the “overly seasoned” stone. You know those Italian wood-fired pizzas that get tossed into what basically looks like the fiery depths of Mount Doom and come out with those gorgeous little charred spots? That’s the vibe we’re getting now. Our pizzas didn’t stick even during the first month, but now they slide off the stone even easier like it’s been buttered by angels. Bonus: my spouse came up with a technique to cool the stone faster after baking. He takes it out and sets it on one of the spiral burners of our old stove. He moves the stone from one burner to another every five minutes, using the burners like a heat sink. And weirdly… it works. The stone is barely warm instead of lava-hot after about 15 minutes. I have no idea why he does this, since we don’t even put the pizza machine away anymore (it has earned a permanent spot on our counter). But oh well, I’m sharing it in case it makes someone else’s life easier (or at least more interesting). Overall, we’re still ridiculously happy with this machine. At this point, we should just give it a name and declare it as our child on our taxes.

When the temperature gets above 700, the pizza takes only a very few minutes to bake. Being able to see when the top is bubbling. Using temperatures that are not possible with toaster ovens, it works wonders on a thawed, frozen pizza from the supermarket.

Freaking fabulous, 20 stars out of 5. Kids and I have made so many pizzas and also desserts and bread in this, it’s really easy to use. Make your own dough in a kitchenaid and fridge it for super quick snacks/meals in under ten mins. Heats up super fast, Cooks in about 4 mins and insanely easy to use and learn how to make your best pizzas. Just scrape off any accumulation on pizza stone and wait til it’s at about 700, turn down top lamp to avoid burnt cheese and rotate after about 3 mins. So easy! My pic ended up delicious even though I had a bubble, made it feel more delicious and authentic actually. I’m learning how to control the dough rising to avoid burnt parts, you will too! Frozen pizza will cook up lovely in this too, you can grab a $4-$5 frozen and it’ll taste like a $15 pizzeria pizza! Pays for itself in just a few uses!

This pizza oven was a big disappointment it is hard to clean and heats unevenly the pizza stone base is poor quality and does not look verry durable. I would not recommend this product

Absolutely love this little gadget! First try at the pizza oven was a success! We made 4 pizzas and was very happy with the results. I use a pizza stone in my oven for pizza usually and this gave better results. Crust was crispy. Top was bubbly and just a lil brown in places, and we like it like that. Very cool how you can adjust the temps on the top and bottom if needing to. Our pizzas using raw dough took less than 5 min to cook. Can't wait to take this to work for some yummier meal options at lunch! Tips we used and I think helped: preheat the device like it says. Flour or cornmeal on the paddles for the pizza so the dough don't stick. Don't make your pizza too thick or you will risk touching the cooking element on top (there is plenty of room for a thick crust, you aren't limited to only thin crust). Keep an eye on it through the lil window, it really is less than 5 minutes.

Everything sticks & scraping is a mess.

السخان السفلي يفصل بسرعة اتلفت العجين صارجاف مطاطي لم ينتفخ السخان العلوي ايضا يفصل وموقعه القريب جدا يجعل المكونات تحترق رغم ان الحرارة ٢…