CHEFMAN 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

9 April 2025 updateI'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 UpdateI 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.

I've been using this oven for at least one year and it's amazing value for the price. I put a lot of effort on my dought for Neapolitan style pizza and this oven does a good job cooking it in about 2 to 3 minutes. Not perfect because it would require more heat to have the real deal but considering the price I will not spend 4 times more to have a pizza 10% better.I probably use it two times per month, since it's indoor and can use it in all seasons... not like the gas outdoor ovens that requires huge logistics to cook outside if weather allows. So far so good.

I have a pizza place near me that I love for their pizzas. They come out great with a lot of toppings, melted cheese, and a crispy crust. I wanted to make my own that would be just as great so I decided to purchase a pizza oven. I had no trouble whenever I put a store bought pizza into the pizza oven, however, home made pizzas were another thing all together. I was never able to get a home made pizza into the pizza oven without it tearing up and making a mess outside and inside the oven. Home made pizzas would always stick to the pizza peel. I tried many methods and tricks I saw online to help me but none of them worked. I even bought pizza peels that allowed you to slide the pizza in with a slider. Nothing worked. I finally gave up on it and went back to using my home oven. I can't say there was anything wrong with the pizza oven, as it worked as expected when I used store bought pizzas in it. I just wish I could have used it for home made pizzas as I was intending to use it for.

I wanted a Pizza Oven that we could use in the house since we have longer winters here, so after researching I decided to purchase The Chefman Indoor Pizza Oven. First off, it is much larger and heavier than I expected, so we will have to store it in the garage when not in use. We have only made 2 meals with it so far, but the 2nd was much better than the first (delicious, actually), so there is a bit of trial and error with it until you learn what works for you. I made a basic homemade pizza dough and after we took it out of the oven we brushed it with some garlic butter! SO good :) This will be a fun addition to our family dinner nights where everyone can make their own pizza. Looking forward to trying out different types of pizza in it. Great purchase! (Photo is our first pizza before we realized just how much the dough would rise…but it was still ok.)

Do not sleep on your pizza cooking process, this will turn a pizza into a flaming Inferno if you neglect it during the cooking process.With that said, for this 100% Italian guy, it is a gem for creating masterpiece pizzas with just the right char.