PIEZANO 12 Inch Electric Indoor Pizza Oven Heats up to 800˚F - Pizza Maker with Ceramic Stone for Crispy Crust Pizza, Cooks in Under 6 Minutes, Countertop, Dual Heat Control, Peels & Scraper Included

Totally approved. It warms up quickly, I love that the top and bottom can be regulated differently. The ceramic stone gives an amazing taste to the homemade pizza, as if it was bought at the pizzeria. Super easy to clean, since it cannot be wet or washed under the sink to preserve the quality of the stone. And it also has the perfect size for a personal pie which also makes it easy to store when not in use. Recommend.

I am typically skeptical when I buy ovens and appliances without seeing it in the store. I made the purchase and after months of having it, I wanted to write a review about the oven. I am not the typical pizza loving person, but I purchased the oven to make “thyme/ oregano pies “which we and our kids love! When I read the product brochure, I thought this will be very dangerous and difficult oven to operate. .. Fortunately, my fears eased quickly after I read the brochure, as I felt they wanted to be extra careful to avoid injuries/ burns etc… I used it once or twice to make pizza, which turned out great, but mostly used it to make oregano and cheese pies which also turned out a lot better than what I expected!! What I liked about the oven, it is easy to operate if you attend to the safety precautions, and most importantly handling the lids with caution and not to forget about that as you get busy baking your pizza/ pies It worked well, and the ability to achieve close to 600 to 700 F with such a small size oven is a great plus for me. given the number of pies, I need to make at once, it is difficult to keep the temps in the 700 F range. Within less than 5 minutes, the pies were ready and as shown in the photos, they look as if they have been purchased from the bakery as I was told by some family members and friends who saw the photos. It is quick to get you the desired temperature of baking for the pies, and you have to keep checking it, just to make sure it doesn’t get burnt if left more than the needed time. It is also easy to clean, and I usually scrape it with gentle food scraper, and I don’t wash it as this might ruin the stone. It is quite useful and did the job I need it for. The only downside which I don’t really consider it a downside in my case is the small size, and it fits only one pie at a time. I am not buying pizza or oregano pies any more. I can make as good pizza and pies, and I have this super oven helping me to make it!! So far, I am quite satisfied with the purchase, and I would recommend for anyone who wants to make their home-made pizza quick and comparable to what is it bought from your best local pizza restaurant. Update I shared some of the thyme pies I baked using this pizza oven, with an owner of bakery/grocery store which bakes similar kind of pies, he told me that whoever tasted these homemade thyme pies including himself was very impressed with the quality, taste and baking of these pies, he asked if he could have more !! :)

I honestly thought this would be another useless kitchen gadget, but it's been great. The max size it can hold is 12", which is great for pizzas or flatbreads from Aldi or Trader Joe's. We've tried this vs the stove side by side with the same pizza and everyone agrees this just tastes better, is much faster, and probably costs way less (for energy). The crispy crust you get out of this is just way better than anything you can get out of a normal oven without buying a pizza stone and spending 10x more energy and time to heat that up. And once it's heated up you can churn out a 12" pizza/flatbread every 6 minutes or so. Basically what you do is heat it up to 800F, which takes about 12 minutes. Then you pop the pizza in it, cook 3 minutes, rotate 180 degrees, do another 3 minutes. If you're doing flatbread, maybe a little less, just watch through the top. They provide you with two wooden paddles which are good for removing it, but for rotating the pizza halfway through kinda suck, I just use two forks, one on the left, one on the right, and spin it 180 degrees, easy. If you like adding delicate stuff like spinach, I'd suggest you wash it and do not wipe it off. Most recipes insist you get all the water out, but it's actually helpful here! After you rotate it at 3 minutes, throw the delicate stuff on and it will wilt, but all the water will keep it from burning, it's great.

I nice counter top pizza oven. It heats quickly to 800 degrees, and it easy to use. The stone plate does stain, and isn't the easiest to clean......but does a nice job on crust. Not real complaints. My one concern is the lid heating element is too low to the cook stone. When your dough rises, it tends to go into the element, causing smoke, and burning of that portion of your pizza. There is a learning curve, just be patient. You'll get it figured out, they is it's on like Donkey Kong!! We have Friday Pizza nights ! This works better than any other baking appliance out there. Way better than your oven, they don't get hot enough. Pizza in 8-10 minutes! OK, details. There are suction cups on the feet = holds well. Cool touch lid handles = work good. Duel temp controllers = very convenient. Removable stone baking disk = works well, just seems to stain too easy. Overall, my family loves it, yours will too. You can use it for tons of recipes too! Garlic bread, calzones, etc. Get one, you'll love it.

WOW! love this pizza oven! its alot cheaper than the cusuinart that i was eyeing. so i made neapolitano pizza using mostly ingredients from italy. i was gonna buy from eataly but i bought here on amazon instead: --urban slicer pizza worx neapiltano style pizza dough mix (sold on amazon) --mutti pizza sauce from italy (sold on amazon!!) per can --san guliano extra virgin olive oil (sold on amazon!) --i bought the cheese locally, moz and 3 cheese blend to top it (asiago, parm, romano all in one mix) --semolina flour to put the dough on. I bought a pizza peel as you can see in the picture i put the semolina flour (yellow) on the pizza peel and let the piezano heat up to full temp ~ 10-15 min. this way with the semolina floud on the pizza peel i can just slide the pizza into the oven with just openeing it very little hahahaha :-) it works really well. the only problem i had was oversliding the raw pizza too much to the back.... gotta work on the slide more. im still playing with cooking times, i think i overcooked a bit by a few mins and i want the top to go hotter as well, i set the top to 600 the 1st time and 400 the 2nd time, with bottom on 800. so still playting around with timings..... and cook time. but it came out nicely!!! i put olive oil on it before cooking and after too. the pizza tastes lovely! my son said it was the best pizza ever!! :-) i can taste the neapoilitano dough and nice and crispy, and the 4 cheese blend and the lovely mutti italian pizza sauce and the lovely extra virgin from italy olive oil. all came together to make a great pizza ! its alot of fun to assemble pizzas with this oven. cleanup wasnt too bad..... the semolina flour smokes up pretty fast.. i wonder if corn meal would do any better? hmmm may try corn meal instead i dunno. i used a stand mizer to put the dough together. it was so easy! just dump the 1 bag of urban slicer dough mix into the mixer and 1 cup of 80 degree water and let it run for 8 mins and came out perfect. i do like the urban slicer neapolitano dough mix. at 1st i thought it was dumb to buy a dough mix but now im a fan!!! dough in 8 min and let is rise 3 hours... easy easy with the stand mixer. best wishes in your pizza endeavors :-)

This is excellent. The stone heats well and chars the base, the upper element caramelizes the toppings. (Pro tip: preheat with both, turn off top and only use at the very end when it’s all cooked.)

Stone bubbled after first use. Works great and pizza making is fun. Just concerned about both top and bottom of the stone blacked and appears to have something bleeding or oozing from the stone in two areas. Pizza making, 5. I gave it a 3 because I have never seen this with other stones that we have and used for many years.

I followed the directions of this pizza maker and have a few suggestions. Overall it cooks your pizza quickly. But maybe too quickly. I suggest turning down the temperature a bit from their suggestion, on the top and bottom to avoid burning your food. The device does use a lot of counter space and gets VERy hot. It does make great pizzas once you get the temperature/timing figured out to what you prefer. A nice way to make personal pizzas. Cleaning is very easy. I wait until the next day to clean the stone thoroughly. It is easier and I don't have to worry about the stone being too hot. The stone itself is not going to look brand new after using it, but you can get it clean easily enough. Overall is does weigh a bit. Certainly not light. fun to watch your pizza cook through the glass, and you can keep an eye on your food before it burns.