Cuisinart 12” Electric Indoor Pizza Oven with Accessories

After watching the online reviews I was hesitant to buy, but with the sale price being 99 it was an offer I couldn't refuse. Only a fraction of what the others cost. Being from NYC and having worked in a pizza shop for 2 years, I have a strong preference for NY Style Pizza. Most of my at home pizza experience is on a Kamado style cooker that I keep at 650 to 700 degrees. This electric pizza oven is an excellent alternative that can be used in the home (rainy days, no charcoal) on the fly or taken on the road when we go glamping (primary purpose for buying). I set it to 650 and made the Pizzas in the pics. takes about 25 to 30 min to reach full temp. At temp, these Pizzas cooked in exactly 7 minutes. 2 minutes between pizza worked, next time will give it 5 minutes between pizza. I felt the second pizza could have been a touch crisper on the bottom (see picture). The peel is metal so I recommend it for pizza recovery only, not launching. Buy yourself a 12inch wood peel for launching.

I evaluated most of the indoor pizza ovens readily available and chose the Cuisinart because none of the others had features that seemed worth the difference in price. As a retired baker, in the recent past I have owned a commercial Blodgett stone deck gas pizza oven and an outdoor, custom-built wood-fired pizza oven. Now I have an outdoor propane Ooni. I wanted an indoor oven because every time I invite friends over for pizza night, it annoys Mother Nature and she summons the rain gods — even when no rain is in the forecast. Every single time. I have used this Cuisinart oven twice in the past two weeks. While other reviewers did not like the 30-minute preheating time to reach the highest heat, the time is similar to my outdoor Ooni. I have baked focaccia as well as thin-crust, Neapolitan, and Detroit-style pizzas in it with outstanding results. It did smoke quite a bit the first time I used it, so I learned to open a kitchen window and use my range hood vent fan set to high while baking pizzas. My oven is right next to my kitchen range so the vent helps disperse the heat. It does draw a lot of power and when I turned on my Breville convection toaster oven to warm another dish, the combined draw flipped the breaker. The suggested temps/times printed on the oven wndow have been surprisingly accurate. I did add a few extra minutes to my Neapolitan Margarita because I like my crust well done. I tested the stone using a digital laser infrared thermometer and the thermostat also is accurate. Note: Because I have an oak countertop, I placed my oven on a 1-inch thick piece of marble that I use as a pastry board. Overall I'm very pleased with this oven and know I'll be using it more often than I did the Ooni since cooking outdoors in Texas is a beat-down for about eight minths a year, and it's so much more convenient to bake the pizzas right where I am assembling them. I like the folding peel that came with the oven — it's a space-saver in small homes or apartments — and the pan that I used to bake focaccia. It's about as easy to clean as my countertop convection/toaster oven. I did need to use a cotton swab to get the crumbs out from the gap that runs under the glass door.

Great pizza oven.. just know that you need to wait about 20-30 minutes to pre-heat. 1. Start preheat and wait until temperature is reached. 2. Then prepare your pizza. If you try to prepare and preheat at the same time, you're going to have a bad time.

Great pizza oven. I bought it for naan and pita, but also use it for pizza. All have been turning out really great. It really does get to 700. I had a pizza steel in my 550-degree oven before. I have a lot of experience baking and think this is a really great pizza oven and recommend it.

I was prepared to be seriously underwhelmed by this pizza oven so imagine my surprise. It fired up to 700 in about 12-15 minutes and I had a perfectly cooked Neapolitan pizza 5 minutes later. The only improvement to the oven might be the ability to store all the components and accessories inside it when not in use.

I have had my pizza oven now for over 3 years and it is still working as good as the day I bought it. I love to bring it out on the weekends and our family get togethers. We make our own dough from scratch and have managed to come up with all sorts of pizza bases, an extra peel as a spare part has also been handy.

The oven is great for baking pizza at a very high temperature without heating up the house. Great results, but even better results once i got and used, a mini griddle by Baking Steel instead of the pizza stone. It gets hotter and maintains heat for multiple pizzas. I love the resulting char on the bottom of the pizza. I have made both thin crust and Detroit pizza with great results!

My husband wanted a pizza oven so bad, he seen this oven in store and purchased. So easybto use, has all the tools needed. I love the pizza stone, deep dish tray, and pizza peel to place pizza inside the oven. We made 3 different types ofnpizza and they all came out great. Such a good oven and must have.

My oven heats in 26 minutes with very little fan noise. Stone temperature was 648*F. So far so good. My pie however, a 7 out of 10. Crust was a bit heavy and there was little Leoparding on bottom crust. Therefore: perfect oven. Me: needs more practice. However: I love it!

After a few disasters, I finally made a decent pizza. Using store bought dough, home made sauce and fresh mozzarella, the last pizza was very good. I pre cooked the dough for a minute, used less sauce and fresh basil. Finally got the hang of sliding dough on peel and onto stone.