Indoor Pizza Oven - Makes 12 Inch Pizzas in Minutes, Heats up to 800°F - Countertop Electric Pizza Maker with 5 Touchscreen Presets, Pizza Stone and Peel Included - Stainless Steel

As advertised. I love this oven! Homemade pizzas taste better and cost far less than buying them, and the dual‑heating design cooks from both the top and bottom at the same time. You can easily adjust the temperature based on the style of pizza you’re making. Once preheated, it cooks a pizza in about 10 minutes, and it handles 12" pies or flatbreads with no trouble at all. I do think the price point could be a bit lower, but after comparing several ovens, this one offered the best features for what I was willing to spend.

Great pizza oven, easy to use, makes great pizza. Fun for family nights, girls' nights, or parties. You can adjust the settings for several different types/styles of pizza. Comes with a peel; be sure to generously flour the peel or the bottom of the pizza dough so it doesn't stick.

Makes great pizzas, quickly, and easily once you get the pizza in the oven. Hard to get the pizza off the provided perforated paddle - even using flour/cornmeal/oil. I ordered a different solid paddle; hopefully that will help by allowing the cornmeal to stay between the paddle and dough. Good heat transfer so far no burned or undercooked pizzas. A bit challenging to clean since it is deep, shallow with elements top/bottom. We're happy with the oven and we believe it was a good value for the money.

During the burn-in process I thought I'd check the stone temperature with my IR gun and found that it only reached 660 F when it was set at 800 F, even after 50 minutes. So I thought I'd characterize the stone temp across the range of temperature settings. The attached plot shows the average final stone temperatures versus the set temperatures (taken 1 inch from the front edge of the stone). As you can see the final stone temperatures are always lower than the set temperatures and the difference gets larger the higher the temperature setting. The final 800 F temperature setting only reaches 660 F, or 140 F lower that the set temperature. The final temperatures vary by +/- 10 F around the average which is actually quite good. I've submitted a support request so I'll see what they say and post an update. Update (7/16/25): Here is Chefman's response to my inquiry: *** "The unit is designed and advertised to reach a maximum of 800 F in the internal cooking cavity. The stone is not expected to reach 800 F. The unit has internal sensors which gauge the temperature in the cooking cavity, but the sensors are again not on the stone. Additionally, when opening the door the heat goes out and cold air comes in and the resulting temperature reading is not accurate. The overall cooking environment does change when the door is closed. The unit appears to be operating as expected. We will keep this information on file in the even there is and issue and you need our assistance." *** I found no place in the cooking cavity that came close to 800 F and the few seconds it takes to measure hardly affects the temperature of anything with thermal mass. The best I ever saw after preheat times in excess of 30 minutes was 700F near the stone's center. Note the wording on the 800 F spec, "up to 800°F temperature settings". So you can SET temperatures up to 800 F, but the stone will never reach that temperature. That just indicates that their temperature sensor, which is 1/2" below the center of the stone for the lower temp reading, gets to 800F, or at least that's what they claim, though you can't ever measure it. Update: 7/19/25 I did a little more digging and found a video on Youtube by ilFornino in NY showing how to measure the temperature of a pizza oven with an IR gun. Surprising to me, he states that the temperature of the pizza oven is 100 F above the highest measured stone reading. If that is correct, then their stated internal temperature is correct at 800F, you just can't measure it directly. One more observation, I found that the oven did not cook the pizzas uniformly but that you do have to rotate them to get an even bake. The first pizza I baked is shown in the photo and was not rotated. You can see that one side is burned while the other is just finished. The burned side was near the back of the oven. I have subsequently made a few more pizzas, rotating them periodically, and they have come out beautifully. I have also seen this observation made on some Youtube videos of reviews of this oven. I'm overall quite happy with this oven and hope to improve my bakes as I ascend the learning curve.

Certainly worth the money, especially compared to the Ooni electric ovens. I originally bought the Ooni Volt 2 for $699, planning a whole “pizza week.” When I opened the box (very basic cardboard packaging), the stone—which already felt flimsy—was cracked clean in half. Its placement in the box is questionable. For comparison, this Chefman has slightly better packaging and the stone feels about 50% more solid and less prone to cracking in my opinion, even though it sits in a similar position. Amazon initially wanted to send an entire replacement oven just so I could swap the stone and send the other unit back. That seemed incredibly wasteful to me. Their support team was excellent and we eventually worked it out, and they put me in touch with Ooni—who simply didn’t respond on Sunday. While waiting, I watched more reviews of electric pizza ovens and started to seriously question why the Ooni and Breville ovens cost about three times more than ovens like this Chefman. The Ooni was huge and heavy, while the Chefman is compact and easy to manage. Most online reviews basically say the same thing: as long as the oven can get a favorable pizza result, you still need to tweak the settings because there are so many small variables in making pizza. After watching a detailed review of this Chefman, I concluded that it can produce excellent pizzas and that dialing it in is no more difficult than with the pricier ovens. The dials on the Chefman work really well and are very intuitive. I paid $159 for this about two weeks before Black Friday, so keep an eye out for similar deals heading into the holiday season. I think it's a NO BRAINER, especially as a first pizza oven. Side note: I found it strange that so many reviewers praised Ooni’s customer service. That was not my experience at all. I ultimately sent the Ooni oven back, and I’m now making fantastic pizzas with this $159 Chefman. The only minor complaint I would have is that the ovens fans are a bit on the noisy side. But a good pizza outcome solves for that. Lastly, don’t be fooled into thinking there’s a true “set it and forget it” pizza oven. There isn’t. The cooks in the best pizzerias in the world are constantly minding their pies—and you’ll need to do the same at home, no matter which oven you buy.

When they replaced the first pizza oven that had a damaged seal and was putting smoke all over the place, the replacement had the interior light that didn't work. That's obviously important because you need to see how your pizza is cooking. I had, and have a Asurion protection so I went onto their website to file a claim. Their website said that they're having website problems and do I want to chat so I said yes I want to chat then it said do you want to speak to a person and I spoke to a person that person then said they have to contact their liaison at Amazon and bring them on the phone. When a person that Amazon answered the Asurion person was not on the line. I then spoke to Amazon. at length and had to repeat it all and they said they had to transfer it to somebody else after I spent 23 minutes explaining it again at that point I said I'm done. I compare the value of my time and aggravation against $200 to purchase this again, even though I have the protection from that so-called insurance plan. So I'm giving up on any assistance from Asurion or Amazon because leaving behind the aggravation that this is caused me and the substantial waste of time taking me away from things that I wanted to do. I just am going to purchase another one and pray that I don't have a problem so I've had two of these that were defective and the last one was one great hassle trying to get it fixed even though I have the plan.. June 15 update So I still think that this pizza oven makes the best pizza and it is the very best pizza oven but their quality control isn't as good as the outcome from their oven. The seal just inside the horizontal door in the front of the unit had a cut in it. This allowed heat and smoke to come out of. That location and burned the face the inside surface of the front door. This was very disappointing. It still cooked fabulous pizza, however, the quality control was not as good as the results that come out of the oven. I contacted the company and they asked for full documentation so I took a lot of pictures and. They agreed to replace the oven and told me to dispose of the defective one.. 9 April 2025 update I've been making about one pizza a week with the Jo at about 65% hydration and I use the Neapolitan setting and every pizza is perfect with no burnt spots and no need to turn oare rotate the pizza while it's cooking like in previous Irving's that I had. I'm amazed with how even the heat is and how perfect the programs give me what I want. I did find a crack in the seal between the face of the oven and the door and I noticed that that spot on the face of the oven was getting burned and smoke was coming out of that area so it's obviously not ceiling over the area where it's cracked. I called Amazon today cause I've had it 29 days and I didn't want to be locked out of a resolution. Amazon was extremely helpful and they're going to try to make contact with the manufacturer to see whether they just want to replace the seal or whether they want to replace the whole oven. I'm willing to try either. But that said the support from Amazon. on this is beyond my expectations and the quality of the oven is exceptional. Like I've said, I've had many Pizza oven some costing in the thousands of dollars and they work inside or some of them work outside and this is by far the very best pizza oven I've ever experienced, and I highly recommend it. 25 March 2025 Update I use Antimo Caputo Nuvola Super 0 Pizza Flour. So light, airy and perfect! I've made about 6 pizzas so far and every one perfectly cooked with no burn spots, no need to rotate pizza. I use Neapolitan button with no changes. I suggest making your dough with 65% H20. Keep it clean, easy to do, for best results. HIGHLY recommended. 7 March 2025 update: I now have made three pizzas in this oven and the most remarkable thing is that the heat is so even that I don't have to rotate the pizza while it's cooking. I've had other pizza ovens like Uuno and Piezano. This is the best of those. While I don't shape my pizzas very well, this image is what tonight's pizza looks like: I strongly recommend this if you really want a quality pizza cooked indoors. And I'm OCD ------ It arrived today. I also have an Ooni gas-fired pizza oven. But as soon as it arrived and I read the instructions, I preheated top and bottom for about 45 minutes. It's primarily the stone that should cook the pizza so it's important to give it plenty of time to heat to the desired temperature. The instruction manual is one of the best I've seen, type not to small and not a 2" x 2" "instruction sheet". I used the Neapolitan setting and it took about 5 to 7 minutes to cook. Seems well made. EASY to use. I've tried a lot of other indoor pizza ovens and this IMHO, seems to be the best. At Amazon you can't go wrong with their free 30 day return window. I recommend this. So I'd say the customer service is excellent but I took one star off. I had five stars before because of the bad quality control, letting this come out of the assembly line and into distribution. In summary, in my opinion, this is still the very best pizza, oven, electric pizza, oven that you can acquire, and their customer service is first rate.

This pizza oven is really good, and the heating is even. One thing to know is that the dough and the peel needs to be floured up or dough won’t come off the peel. I use all purpose flour on the dough and semolina on the peel. The oven is also really quiet. The flour smokes up and goes to the entire house if it’s not cleaned well. My recipe for NYC style pizza 638g bread flour 415g/ml water 15g sugar 10g yeast 10g salt 40g or 45ml olive oil Add all of the ingredients into a kitchen aid mixer with dough hook and start on speed 1 and go up gradually to speed 7, then mix on speed 7 until it doesn’t stick to the bowl. Put the dough in a plastic bag for 1-5 days.

Even as a kid in the 70's I'd make my own dough, toss sauce and cheese and whatever on it, put it in a cookie sheet, and bake pizzas at 425. I'm still not sure if this is making as much of an impact or not other than a shorter cooking time, but I do like the simplicity of this versus a full sized oven. The dough I'm using recommends 10 minutes at 550 degrees, so it takes the oven about 9 minutes to come to temp, which gives me plenty of time to take my already proofed dough, shape it, top it and be ready for the oven. Biggest pain is dusting the peel enough so that the dough doesn't stick to it when I try to get it in the oven. At least so far I've managed to not lose toppings in the process, and so far I've broken no dough trying to get it in there. It's noisy. That's a bit of an annoyance. But I knew from other reviews before I got it that it would be. And it's not difficult to toss the pizza in then go in another room for a while. The controls seem to work fine, it gives me all the information I need to know, such as preheating, when it comes to temp, and cooling down afterwards. I'm surprised that it isn't outputting more heat during use. I have it tucked under a cabinet that overhangs the back half of this when it's in use, and I have very little heat out of the top of it, and not much off the sides or back as well. Of course, so far I'm only doing dough recipes that call for 550 so once I find something else that calls for higher temps, then that will be the real test. I can say I'm glad I got it though. There's just something SATISFYING of using a peel to toss a raw pizza into an oven compared to just sticking a frozen pizza in my toaster oven. Still working through recipes though so not sure what I'll end up on. This weekend I'll be doing yet another recipe with all my 00 flour I have for testing... Got mine on sale, and if you manage to get this on sale, it's definitely worth it.