Customer Ratings & Reviews

A lot of these reviews made me nervous about how well this thing would do. I am happy to report that it is fantastic for the price. A few things that may help you before you even begin making a pizza: 1. Measure the pizza stone - my wife and I made a circle on parchment paper that matched the size of the pizza stone. That way, we could work the dough within the size of the stone and avoid it overflowing. 2. Allow for pre-heat time - it will take upwards of 15 minutes to initial pre-heat. Account for this before you start making your pizza. 3. Cook outside if space allows - many of the reviewers mentioned this pizza oven not having a light. We made our pizzas outside and could see inside without any issues. Once you build your pizza and put it in the oven, it cooks quickly. Many people complained about uneven cooking and having to rotate it. We did not have any of those issues. The pizza cooked evenly and without us having to rotate pizzas even once. I'm not sure if that is due to the size they were making or if they loaded up toppings, but your mileage may vary here. My wife made the dough and our ingredients were fresh. The pizzas came out fantastic! It will be hard to go back to frozen pizzas after this. I did read where a few people put frozen pizzas in this. I'm not sure how that would come out as I didn't personally try that. Overall, I am very happy for the price. I got this on sale, plus extra off due to the Best Buy Plus membership. At $129.99, it's a steal. If it goes on sale again at this price, don't even second guess buying it.

I got it for deal of the day for $150. I bought the oven dough kit from sprouts for 5 bucks that comes with everything you need for a pepperoni pizza. What can I say hmmmm it’s my first one and it’s a little tricky getting the fresh dough pizza in the oven because it sticks to the pan. Need lots of flour first so it does not stick. You must turn the pizza or else one side will burn. Only way to do it safely is to take it out put it on the cutting board and put it back the other way. The pizza got a little burned but it tastes amazing since it was not a frozen pizza. It said 450 on the pizza kit instructions but think I’ll put it up to the 700 degrees for the bottom plate to get really warm, then drop the temp to 450 and then put the pizza in so the bottom gets crispier. Also put the pizza with the sauce for about 7 minutes then take it out, put the cheese and pepperoni so they don’t get burned. It’s heats up pretty fast and pizza was done in 15 min. My nephews will love to come over so they can make their own pizza. Can my oven make the same pizza ? Maybe but I love how it’s so convenient that I don’t have to heat up the hole house for a small pizza. Going to experiment with other pizza and stuff. It’s pretty much a wide air fryer with a pizza stone, nothing wrong with that. Going to use it to re warm up pizza for party’s as well! So far everyone that comes over loves it so I highly recommend it if it’s on sale. Be well all

Awesome Fun cooks like a pro. Heats up quickly love the timer. Great that it heats up to a professional temp. Or regular for pizza instructions. Love Love.

Ive been looking for months for a pizza oven for my husband and this one is perfect. Took a few burnt pizzas before he mastered the perfect pizza.

I love this pizza oven. I use it 3 or 4 times a week and cook other things than pizza in it.

I finally got my hands on a Pizza Oven, the Bella Pro Blaze Pizza Oven+, and overall, I am satisfied with the results despite some caveats. I’ve been using it mainly for baking Pizza, since that was my primary intention, and now we can taste Pizzas the way we want them, try different recipes, use different doughs, cook at different temperatures (I like my Pizza crispy) and configure baking times. You could do that with other countertop ovens, but this oven reaches temperatures of 750°F, and its Pizza stone definitely gives the Pizzas and other foods that special touch and taste that cannot be obtained with other baking techniques. I highly recommend reading the Instruction Manual that comes with the device (it can also be downloaded from the web), as it contains succinct yet very useful information on safeguards, what to do before using it, hints on what you can cook among others. I am not the one that reads manuals for the most part, but given the characteristics of this device, I found the Instruction Manual very insightful. Be aware, this is a countertop Pizza oven, it is compact, so don’t expect it to cook big pizzas. You’ll clearly see this everywhere, but just be aware the max recommended pizza size is 12”, I’d say a little even less than that so that cheese or ingredients don’t fall to the sides. - Pros: compact, light, high temperature, pizza stone, viewing window. - Cons: somewhat uneven cooking. >> Operation << The Bella Pro Pizza Oven+ is easy to operate, one knob for the temperature and another for the time, with the Pizza Peel to get your stuff in and out of the oven. However, with maximum temperatures of 750F, I’d recommend referring to the Instructions Manual to learn more details on how to operate the device, I found it >> Before first use << It is recommended to clean and do an initial 15-minute empty-baking at 750° F to get rid of any packing residue. And that is what I did after assembling the Pizza Peel and after washing and drying the Stone and Peel. It took me about half an hour to prepare the Oven for first use. About 15 minutes were spent to Pre Heat the Oven to reach 750° F, I thought that was too much time until I later noticed that the Instructions Manual mentioned the Oven could take up to 20 min to pre-heat to the desired temperature (750° F is the Max temperature as I can tell.) After the Pre Heat, I left the device cooking empty for 15 minutes. During that time, there was a lot of white smoke coming out of the device, with a somewhat overwhelming smell to plastic/synthetic material burnt. After the 15 min elapsed, I opened the door for the odor to dissipate. I still could sense some synthetic material smell after some time, but that smell went away after I cooked the first pizza. >> First Pizzas << From using other compact cooking devices, I had the suspicion that the back area of the oven would cook faster than the front area, and I was not mistaken, the first Cheese Pizza I baked came with the back section more cooked than the front. This wouldn’t have been an issue if not for the back section of my Cheese Pizza coming out almost burnt (well, even those burnt pieces were delicious.) I like my Cheese Pizza crispy and well done, so I programmed the temperature and time to that effect, and I also made sure by looking through the viewing window that the front section of the pizza looked the way I wanted, but I made the mistake of not peeking or using a flashlight to see the back section of the pizza to notice that it was getting overcooked. This uneven cooking is one thing that bothers me. What I am doing now is opening the oven midway cooking and with the Pizza Peel, rotate the Pizza 180°, and continue. Having more than one food inside is a little problematic too, for example, for my quesadillas, if I place three in the oven, then I’d need to open and rotate them, otherwise, the one in the back gets burnt. Now, if you don’t need to have the pizza crispy and well done, then, you can program for a shorter baking time, with the only risk of having the back section come a little overcooked (but not burnt.) Perhaps one can live with this, as opposed to opening the oven and rotating the pizza or the foods inside in the middle of the baking process. >> Quesadillas and Calzones << Placing multiple elements in the oven doesn’t seem practical unless you rotate them midway cooking or a few times while cooking, otherwise the elements or foods in the back could get burnt. That is what happened to me when I cooked some quesadillas, the one to the back got burnt while the ones to the front didn’t. Well, I had the experience of the pizzas, but since the cooking time for the quesadillas was shorter, I thought that all would be good. Well, it was not, I “forgot” that the tortillas are very thin, and the top section of the quesadilla can get easily burnt. If you don’t see it convenient to move things around in the middle of the cooking process, or if you are only cooking for yourself, then one big quesadilla or one big calzone placed close to the front of the oven for sure will come out perfectly cooked, but then you are not making good use of the space. >> Other notes << - Although it says not to put any plastic mat or similar between the device and your countertop or table as the temperatures can get pretty high, I see that the heat at the bottom exterior of the device was not hot at all when reaching 750° F. This was impressive, surprisingly the "insulation" seems pretty top notch. - There is vapor coming out of the device, so it is a good idea to place the Oven near a well-ventilated area. - While cooking the indicator goes from Temperature to Time, so it is very useful to know at what temp you are cooking and how long it is remaining. - You can change the cooking reaming time but not the temperature while the oven is in operation.

I was so excited to make this purchase I always wanted to have a pizza oven and this one was learning lesson I just wasted two pizzas and the first one I'm ashamed to post pictures of it... that's how bad it was the second one here are the pictures according to instructions bake at 400 for 18 minutes I cooked it for 15 minutes and look nasty doesn't cook evenly, some people say to turn the pizza half way through ah no too hit and don't want to get burned it's going back so sorry it didn't work out

I have always wanted a pizza oven, so when I saw this bella PRO Blaze Pizza Oven+ I just had to get it. There is nothing like that pizza oven crust on a fresh pizza! Bonus that it comes with a pizza stone and peel. There are no cutout handles on the box, so I definitely needed assistance carrying this from my car and getting this out of the box and onto the counter. This is a sizable counter-top appliance at around 17.5" x 19" and weighing 30 pounds. There really is no setting-up to do other than to clean the stone and put the handle on the peel. I then ran it at the top temp of 750 degrees for 15 minutes to clear out any "protective substance" that may be left in the oven, per the instructions. During that process, there was no abnormal smells nor was there smoke. I thoroughly read through the included instruction manual. This pizza oven is designed for more than just pizza - it can also cook fish, quesadillas and the like but it is not to be used for dishes that would splatter oil/grease in the oven such as steaks, chicken and bacon. There is a window so that you can watch your food cook, which is nice. There are only 2 nobs on this - one for the temperature and the other for the timer, which goes up to 30 minutes. it must be noted that there is no auto-off on this oven. After you set your temp and the timer and insert your food, the timer will ring when it is at the end but it will not turn off the oven. The oven must be turned off manually. This reminds me of toaster ovens of many years ago, when the timer was just a timer. Personally, I do like this feature at all. This is a powerful and extremely hot oven, and to accidentally leave it on could prove dangerous. In my first attempt at using this pizza oven,I got some fresh pizza crust, let it proof, rolled it out and put on my toppings. I preheated the pizza oven. The pizza stone is 12", so you must be mindful not to make your pizza any larger than that. My dough stuck to the pizza peel when I attempted to slide it into the oven even though it had been floured. Perhaps it needed cornmeal instead. At any rate, I tried to help slide it off the peel with a spatula and when it finally got into the oven, it was somewhat of a mess inside, but the pizza was still a pizza. It cooked and the timer went off, I turned off the oven, and took the pizza out only to find the top had burnt and the crust was raw. In addition, there was a mess of stuck on dough and cheese inside the oven. This was a disappointing first attempt and may be attributed to some user error, but this was not a good experience and, frankly, too much time and trouble for me. I believe that through trial and error, I could possibly get this bella PRO Blaze Pizza Oven+ to work as it is designed, but this one time was just too much for me. I may decide at some point to give it another try. I would definitely like this more if the oven would turn off when the timer does - that is a safety feature I am surprised isn't here. Would I recommend this pizza oven to friends or family? Unfortunately at this point in time, I would not.

The stone plate stains so easily. I used it one time and after one use the plate has black marks

The bella PRO - Blaze Pizza Oven+ seemed like an irresistible invitation to elevate my home pizza making. I’m sticking with my justification for eating so much pizza with the “it’s the whole food pyramid on one plate” excuse. You’ll find your own excuse, I’m sure. We’ve become acceptable dough makers but we are very skilled at finding so many prepared, but uncooked, pizza varieties using fresh doughs, frozen doughs and even on cauliflower crusts or gluten-free crusts. We’re testing our hypothesis that we’ve needed an oven that achieves genuine pizza oven temperatures to get those perfect crusts. These early results are looking good. USAGE and PERFORMANCE: The Blaze Oven has only the two controls. Plugging it in and a tone lets you know it’s ready for use. (This is also why you want to unplug it when not in use.) Make sure the stone is centered on its heating element (made easier by the slight depression). Set your temperature and press to initiate preheating. The TIMER does not work until after the preheat period. After the pre-heat period it seems like you have 10 minutes to insert pizza and set its cooking time. Temperature Test with Infrared instrument: I read temperatures off of the stone that were remarkably close to the dial temp reading. I measured 477 degrees with the oven set at 450 degrees. BUT, I need to point out that my initial readings, after opening the door several times to acquire my readings showed why opening the door too frequently is a bad idea. I was reading below 400 degrees, and I needed to delay placing my pizza for a few more minutes until the desired temperature was reached. (I could only read off of the front fraction of the stone, the area most likely to be cooled off when opening the door.) Our limited experience with the Blaze suggests you should delay your cooking session for at least a few minutes to allow the oven temperature to fully distribute and stabilize. You can end early by pressing the TIMER. Otherwise allow the oven to count down to zero at which time a series of tones are played and END is displayed. How did our Pizzas come out? We tried several pizzas over several days. I have no choice but to try Gluten Free Pizzas. My cauliflower crust pizza sat too close to the rear wall and slightly browned at that far edge. But in every other way the pizza was quite nicely crisped top and bottom while the cheese stayed gooey but cooked. My wife’s traditional frozen pizza on this day was better centered on the stone and it resulted in an even cook that brought out the best in what was probably a pretty generic pepperoni pizza. A real deal, home-made pizza, fully exploited the intense, higher temperatures this oven can produce. It makes a difference. The bella Pro Blaze Pizza oven is a very practical cooking tool. We’ve looked at similar ovens but found their very specific fuel requirements, the likely fumes that must be carefully controlled, and the effort to properly locate them was too much trouble. For us, the simple demand of an electrical outlet and keeping the size of our pizza or other food choice down to 12” is really easy to accomplish and the finished product is delightful. We recommend the bella Blaze Pizza oven.

I'm a bit mixed on how to rate this pizza oven, and full disclosure, it's the first pizza oven I've used. I'd overall rate this in the 3.5-4 range. I leaned towards the 4 because it really did make great pizza despite the drawbacks, and I'm excited to continue using it. Here's are the main drawbacks that prevent a full 5/5 rating: - The only significant complaint is the back of the oven gets hotter than the rest of the oven, so while the rest of the pizza cooks evenly, if you don't rotate the pizza, the back of the pizza will burn, or at least be more thoroughly cooked than the rest of the pizza. While slightly burnt, it wasn't to the point of not wanting to eat the pizza, and it was still delicious. - The pizza peel (a new word I learned that refers to the big shovel used to insert and remove the pizza from the oven) is not quite as sturdy as I would like it to be. It seems the weight of the pizza has already caused it to bend ever so slightly, and while it's perfectly fine now, I'm concerned that after months of use, it may need to be replaced. Other things to be mindful of: - It's fairly bulky as far as countertop appliances go, though not excessively so for a pizza oven. Make sure you have somewhere to use and store it. - It can cook pizzas up to 12", which is a reasonable size, but smaller than I expected. I ended up ordering a Take and Bake pizza that was a 12" medium, and it just slightly overlapped the pizza stone in the oven. Here's what's great: - Despite the slight burning of the crust in the back of the oven, it made a great pizza and did so quickly. I used it for 2 small, make-your-own, Bobolli style pizzas the first day, and a Take and Bake pizza the second day. I cranked the oven up to 750 for the first pizzas, and they were done in <3 minutes, which was really awesome. - It's easy to use. There are only 2 knobs, one for temperature, and one for a timer, so there's nothing to really fuss with. It goes through a preheat cycle that can take up to 20 minutes according to the setup manual, but that's for 750 degrees, and it's shorter for lower temperatures. Given we're looking at a countertop pizza oven, I'd still recommend this despite the rear getting hotter than the rest of the oven. I think that's a fairly common issue, and even in professional kitchens, I see chefs turning the pizza halfway through when cooking using their large commercial pizza oven. The first day, we cooked one pizza in the regular oven, and 2 in this pizza oven to compare, and the pizza oven pizzas definitely turned out better. Being able to crank out a pizza in 2-3 minutes at 750 degrees is awesome, and it melted the cheese and cooked everything well.

I have an outdoor propane/wood pizza oven now, so I've been practicing. But to be honest my outdoor oven is more than a little painful to set up and use. First to get it "up to temp" it takes about 15 minutes. In addition, getting a pizza peel in and out of it is quite difficult. This Bella Pro is electric and intended to be used outdoors. Because it uses forced air because of this my wife was quite worried it would be as loud as our convection oven. Once I unpacked and turned on here fears were allayed. The Bella Pro runs very quietly. The instructions that come with it easily get it set up and running (it weighs about 35 lbs). There are no recipes in the included book (disappointing). It comes in a very attractive Oatmilk color which is fingerprint resistant. I found it took a little over 4 minutes to preheat to 400 degrees, and about 8 to get to 750 degrees. When you first use it they recommend heating it up to 750 for 15 to remove any "build" residue. After 10 min I detected a "burnt" smell that quickly went away. The oven comes with a pizza peel which you really do need to get a flat pizza in and out fairly quickly. My first time cooking, I found the back of the oven was somewhat hotter than the front, meaning that the back crust may burn if the pizza is not turned. This is essentially that same issue I have on my outdoor oven, so this was not unexpected. I find cooking the pizza for about 60% of the cooking time, then turning it 180 degrees for the remaining 40% gives me an evenly baked crust. My second pizza was more evenly cooked using this technique. To my surprise the exterior of the oven stays fairly cool, except for the edges by the front door which gets a bit warmer. As I said, it runs very quietly. You can set the timer up to 30 minutes. When running the timer and temperature alternate on the display. When finished it says End. I can also see using the oven to make pies, but the timer can't be set as long as I'd like. The timer cannot be set until the oven is preheated. I was thinking that I could bake cornbread and cookies in the oven but I was afraid that they would burn on the stone. I think that I could do so by adding a 1" rack to the bottom, come to think about it, I think it should come with such a rack, it would make it more of a multi-tasker. Overall I'm pleased with it, it looks very nice, heats up quickly, the exterior stays cool and it cooks a pizza nearly perfectly. I do wish the timer went beyond 30 minutes and that it came with some oven tested recipes, especially for pizza dough.

The Bella PRO Blaze Pizza Oven+ features a sleek oatmilk finish that doesn’t attract fingerprints. The largest size pizza it can cook is a 12-inch pizza. The build quality is solid and feels premium. You get a pizza peel to help you place and remove the pizza from the oven. The oven can reach up to 750 degrees Fahrenheit. Frankly, I wish that it could have been more as outdoor pizza ovens can reach up to 900 degrees. The controls are very simple. There are two dials. One dial is for temperature; you rotate the dial to your desired temperature and then push the dial to start the oven. The oven will then preheat to the desired temperature. Once preheat is done you rotate the other dial to set the timer, and then push the dial to start the timer. The oven isn’t loud like a typical convection oven. I noticed the back of the pizza gets burnt and cooks more, so you have to rotate the pizza half way through your cooking time. I was disappointed that there wasn’t a recipe book included. I wish there was more guidance on cooking frozen pizzas. Most frozen pizzas require cooking at 400 degrees for around 15 minutes. I would like to know how long to cook a frozen pizza at 750 degrees. I tried a Boboli crust and it did not turn out well. I cooked it for 5 minutes at 750 degrees and the cheese was too browned on the outside, yet the crust still felt doughy and undercooked on the inside. Next, I made my own dough from scratch and made it thin crust. This cooked perfectly at 750 degrees for 4 minutes. I also learned that its best to let the pizza stone pre-heat for an additional 15 minutes after the oven notifies the pre-heat temperature has been achieved. Overall, I am happy with this oven and I look forward to experimenting with many different types of pizza. It is a lot easier to use and maintain than an outdoor pizza oven.

I think its safe to say that just about everyone loves pizza and the Bella Pro Pizza Oven + is great if you want to get a perfect crispy pizza, once you learn to use it that is. The Bella Pro Pizza Over + is a lightweight appliance you can easily move around and includes a pizza stone. The controls are easy to use and the small screen on the right side is plenty bright for any area. The oven heads up quickly to 450 degrees (5-7 mins) and the timer can be set to 30 mins max. The cool touch handle is great and the oven contains most of the heat so you wont burn your self if you touch the side when it’s on. Once you learn how to cook with the Pizza stone your food will come out perfectly crispy. Now using this oven is a bit different than your normal home oven as the heating works through the pizza stone, if you haven’t used one before you will have to do some research or do some trial and error testing. I wish there were some recipes included so I could have an idea of what temperatures to use for certain dishes. Compared to a normal oven the Pizza’s seem to cook in half the time (depending on toppings/thickness) for the bigger pizzas it would take roughly 7 mins once the oven was fully heated. Overall the Bella Pro Pizza Over + is great once you learn how to use it and makes perfectly crisp pizzas, my only complaint is (being a novice with a pizza stone) there wasn’t anything to let me know how different the cooking/time/temperature would be based on a conventional oven. But after a few burned dishes I was able to get perfectly crisp pizzas.

I really wanted to like this oven but honestly it’s been a steep learning curve this week. It didn’t come with any recipe booklet. It came with instructions on how it works but not how to use it if that makes sense. So I’d like to share my experience with you to try to help you should you decide to buy this pizza oven. First off, upon unboxing, the oven looks great. The oatmilk color has a matte finish and does not show fingerprints. The inside appears to be stainless steel and has a recess to hold the provided pizza stone. There is a heating element below the stone and another above at the top of the cooking chamber. The controls are simple. The left knob you press once to turn it on, rotate to set the temperature, then press again to begin. The right knob you press to set the timer, rotate to set the time in 30 second increments up to a maximum of 30 minutes, then press again to begin the countdown. It includes a pizza peel to launch and retrieve your pizza. There are a couple items it does not come with that I would suggest you have handy. A small flashlight and a non contact infrared thermometer. The flashlight is because this oven has no built in light and it’s helpful to see the food at the back of the oven since it cooks significantly faster back there and you’ll need to rotate your food at the appropriate time. The less you open the door the better so use the flashlight to peek through the window. The thermometer I recommend because the stone’s mass makes it heat up slower than the air in the oven and you’ll want to wait until the stone comes to temp before you begin cooking. I’ll give you an example- When I first received this oven I picked up three frozen pizzas. We eat these all the time and we prepare them on a twentysomething year old pizza stone in a regular oven. They cook in 20 minutes at 400 degrees every time. So for the first test, I set this pizza oven to 400 degrees and let it preheat. It reached 400 degrees in just over five minutes so I slid the pizza in and let it cook. I did not rotate the pizza on purpose so I could see how evenly it cooked. I pulled it out after twenty minutes, the toppings and crust at the back of the oven were getting dark but the cheese at the front hadn’t browned. The crust was not cooked nearly enough and was doughy. Ok, so that’s when I went to get my infrared thermometer. I let the oven cool, then set it for 400 degrees again. When it signaled it was ready, I let it run another ten minutes then checked the temp of the stone. It was only at 235 degrees. Too cold. I ended up letting it run another 20 minutes to get the stone to 380 degrees before I put in pizza #2. I let the second pizza bake for 10 minutes and then turned it around and let it bake another 10 minutes. Came out more evenly baked on top but the crust did not crisp up, I could still bend it without it cracking. Still too cold? The next night I tried more heat. I set the oven to 600 degrees and let it preheat until the stone reached 592 degrees. That’s about 15 minutes after the oven signaled that the air temp was at 600 degrees. I slid the pizza in and let it run just FOUR minutes, I rotated it and let it run just one more minute then pulled it out. Crust was mostly better, not perfect yet. It burned the back edge after four minutes at the higher temp. Bottom of the crust looked much better so next time I will try the same temp but rotate it sooner so it doesn’t blacken the edge of the crust. Ok, on to Sunday morning breakfast. Taking what I learned so far, I tried making a batch of cinnamon rolls. I set the oven to 450 degrees, 100 degrees hotter than what the recipe called for and let the stone reach 400 degrees. I placed the pan of rolls in the center of the stone, closed the door, and then turned the oven off and then back on and set the temp to 350 (the temp the recipe called for). My rationale was that the warmer stone would help cook the bottom better and by having the stone hotter the top heat element might stay off a bit longer and not scorch the top of the rolls. I let them bake for five minutes, rotated them, then baked five more minutes. To my delight, they actually came out darn near perfect! So I think that’s the secret of using this oven. You have to get the stone hot first no matter what the oven’s air temp sensor says. Definitely recommend picking up even a cheap infrared thermometer. For Sunday night dessert, my wife found a recipe for a dessert pizza she wanted to try. She made it with fresh dough, yellow cake mix, chocolate chips, and light brown sugar. Par baked the crust, then added the toppings. Baked five minutes and rotated it. It was supposed to bake five more minutes but at two minutes I saw a wisp of smoke. Dang, the chocolate burned! I did not run the temperature of the stone up higher and then dial the air temp back down like I did for the cinnamon rolls and I think that’s why this failed. The crust wasn’t fully done on the bottom. It needed a hotter stone also I think. So learn from my mistakes and get that stone maybe even 100 degrees hotter than your recipe calls for and then dial back the temp to bake your dish.

Bella Pro does a really good job with finding a pizza oven that is simple to use but also blends in nicely to keep on display on your kitchen countertop. Not often do I want to sacrifice precious countertop space for something that I won't use that often. But this is not just a pizza oven, you can really blast up the heat to an impressive 750 degrees to take certain dishes to that restaurant level in the comfort of your own home. Of course if you want to step up your pizza game, this oven does a good job of making that simple. It only has 2 knobs, 1 for controlling heat, and 1 for setting up the timer. It fits a standard 12 inch pizza, includes the pizza stone, and pizza peel. I wanted to try a pizza first of course. Of course you can make your own from scratch but the real test was making frozen pizzas from the grocery store taste like they are restaurant quality. After trying a few and playing with different temps and times, I can honestly say that it was such an easy way to bake a take home pizza. I'm thinking next will be some casserole style dishes or baked salmon. The big window built into the door is such a great way to keep an eye on your cook and ensure that you can't screw it up as long as you are attentive. I do wish it had a built in light though. I also wish the door to open and close was a bit smoother. The wide and I unfortunately keep slamming it by accident as we pull and push it back in but that may just take some getting used to. Quality seems decent and even at full blast heat, it doesn't radiate as much as I though it would. This makes it perfect to cook underneath my kitchen cabinets without fear that the heat would effect them much.

Since this is my first experience with a stone pizza oven, I was not sure what to expect, but I surely did not think it would produce the type of pizza that you’d get in a good pizza restaurant. But to my surprise, the pizza it made was better than any that I’d had recently. It was nice and crispy including the bottom which is probably because of the stone since I was never able to make a pizza that was crispy in the bottom like this. The closest thing to it was one that I ate in Milan, Italy many years ago. Of course, I have to give some credit to my wife who is a great cook and prepared the dough for three different types of pizza and they all came out wonderful. But we all agreed that the oven was the key ingredient to the taste and texture since she made the same recipes in a regular kitchen oven before and they never tasted this good. The only kind of failure was when we tried to make a Napolitan one. It came out okay but not quite what we expected. We believe that even the highest temperature this one can get to may not be enough for this type of pizza. But I’m not complaining. We just were so impressed that we thought it would make anything and well. It almost does and for the type we usually eat, this is beyond our wildest dreams. We had some friends over just to try it and they were equally impressed. The comments were similar to what we had experienced. They all said that it was better than any pizza place in town and some said it was even beyond that. Again, some credit goes to my wife, but to think that you can have such a great oven in your kitchen is almost too good to be true. It does take up some space but not much more than an average microwave oven. The only issue we had was when we tried it for the first time. It burned the crust closest to the back of the oven. After that, we would rotate the pizza after about half the remaining time we set, and it didn’t happen anymore. We are going to try a few other things as it is a bit inconvenient to do that for every pizza. I honestly don’t think anybody would disagree that it is an excellent oven. You can’t make more than one pizza at a time, but after pre-heating you can have about 3 pizzas in 30 minutes or less depending on how crispy you want. And it is so easy and intuitive to use.

Our oven broke and its done a good job replacing it so far within reason. Havent made a pizza in it yet. But i assume it should work well. Seems to work like a small regular oven just fine. We just make sure the element on top doesnt come in contact or too close to anything. I got it for 99.99 on a members deal and was well worth it. But i probly wudnt pay full price for it. Wait for a sale then its worth it.

The pizza oven works well. We have made many pizzas with it and it has taken a little trial and error with temps and dough and time. Having the ability to bake a pizza in just a few minutes is great! No more waiting 15-20 for it to bake, it’s done in 3-5 now. The one minor issue is that the heat is a little un-even within the oven, at least for mine. The front of the oven by the door cooks slower than the back. Not huge deal, just requires me to turn the pizza mid bake, which can be annoying.

Cookies fast and easy, really enjoyed making my own pizza