Crispy Crust Pizza Oven Indoor – Electric Pizza Maker with Stone Heats to 800˚F for Stone Baked Pizza at Home, Four A Pizza Electrique, Gifts for Men, Kitchen Gadgets Must Have AS SEEN ON TV

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.

This is an amazing countertop pizza oven. I saw Tik-Tok videos and was skeptical, but having used it extensively, I can say one thing. PIEZANO makes a great pizza oven. It works for homemade pizzas, frozen pizzas, and simply reheating pizzas. It can be a bit bulky on your counter top, but if you have space to store it, then it is not an issue. I recommend this product to anyone that wants to cook an amazing pizza. I have had no issues with it whatsoever. The price is great for what you get. It truly keeps its value. It is easy to clean, just make sure the stone dries out completely. When you cook with it, it does not make any noise. It is simply fantastic!

Nos encantó, muy sencillo su uso, nos quedaron deliciosas las pizzas, justo en su punto. Es un equipo robusto. Llegó a tiempo y perfectamente bien empacado, el instructivo muy claro.

I really can't say enough good things about this Piezano pizza cooker. Over the past thirty years, I've made the occasional pizza using a baking tile I have in my oven. It took forever to heat up, and even then, I really couldn't safely take the temperature up much past 450F. And that doesn't make for a fast meal, or a decent pizza I saw a YouTube video showcasing this product, and since I'm a kitchen tool junkie, I immediately found it here on Amazon and purchased it. I honestly wasn't expecting anything terrific, but if it made pizza making a bit faster and easier, it was worth the risk. I'm so glad I pulled the pin on the purchase, and if you like pizza, I wholeheartedly suggest you buy one. Pluses: - It has "suction" cup style feet, so it secures to the countertop and won't slide around on you - it heats up to 800F in about ten minutes. - It cooks a really decent pizza in six minutes. - Clean up is easy. - The wooden paddles make pizza placement simple, and the scraper makes cleaning the baking stone a cinch. Cons: - None really. It makes a really good 12" pizza quickly. If you have a large family, you can easily be reheating the stone and building your second pizza while the first one is being devoured. - The only caveat is that because it does get extremely hot, you need to take care when placing and removing the pizza from the stone. 800F makes for a quick pizza cook, and it makes for an even faster skin sizzle if you accidentally touch the stone. Treat it with respect and you'll love what it delivers for you. I use a very simple pizza dough recipe that's based on Italian 00 flour and generates two dough balls that I let go to first rise, then cold proof in the fridge for several days. An hour before cooking, I pull the dough out of fridge and let it come to room temp. That relaxes the gluten, making for an easy pizza base formation. After I've shaped my 12" crust, I place it on the paddles/peels, then sauce and top it and lay it on the baking stone. Fast, easy, a great rise, and incredible taste and texture. Perfect. The recipe for the dough: - Add one tbsp sugar to 1 cup of warm water and stir to dissolve - Add one tbsp dry active pizza dough yeast, and wait for five minutes to allow the yeast to bloom (come alive and consume those sugars to create more live yeast) - Add three cups of flour (I recommend an Italian 00 flour if you can source it, otherwise use all purpose flour) - Add 1/4 tsp salt - Add two tbsp olive oil Mix well and knead till you feel the dough become resistant... that's how you'll know you've gotten the gluten working for you. Ultimately, the dough should not be dry, but also not stick to your hand. Add a tsp of flour or water if necessary to adjust the dough density as needed. Cover the dough with plastic wrap, and let rise at room temperature until it's doubled in size. You "can" use the dough immediately, but it really benefits from being allowed to further mature in the fridge for a few days. This may sound strange, but trust me, it's worth doing. Divide the dough into two equal sized balls, and place in sealed containers and pop them in the fridge. After two or three days they're good to go, and I've actually let some sit for nearly a week without any significant issues. An hour before you plan on making your cooked pizza, bring out the dough and allow it to come to room temperature. Lightly flour your countertop and place the pizza ball in the middle of the dusted area. Lightly flour the top of the ball, and then using your fingers start pressing down in the middle gradually working around in ever increasing circles as you work the dough out to form your final 12" pizza base. When you've done this, transfer the dough onto your two pizza peels.... then sauce it, cheese it, add whatever toppings you plan on using, and then use the peels to place it on the heated cooking stone. Here's a tip: line up your pizza to the middle of the stone, and then while leaving the peels touching the stone in the middle, lift up the edges and carefully pull them away. The pizza dough will grab the baking stone in the middle, allowing you to easily slide the dough off the peels onto the stone. You an then use the peels to push the crust in a bit if you find it's a bit larger than the stone surface. Happy pizza making...

I highly recommend.