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 have an ooni style outdoor pizza oven I got a few years ago that I use outdoors with a propane tank primarily. While I learned a lot about making pizzas with the outdoor oven, I did not use it as much as I hoped as it is a process to get it out of storage, get it set up with the propane; about an hour of prep just to make a pizza or two in less than 6-7 minutes.I started looking at the indoor electric ooni oven when it was announced, but the price was $1,000! Over time I started to notice a few different brands pop up with progressively cheaper indoor ovens. I pulled the trigger on the Chefman based on the reviews and that it was an actual brand I recognized.This thing is excellent! While there is a learning process to making great pizza in a high heat oven like this, the prep and cleanup is so much easier than an outdoor oven. Basically plug it in, let it preheat (took 22 minutes for 800F, under 15 for NY Pizza option), and prep your pizza while it is warming up. Very easy to use interface and easy timer to use as well.Comparing to the outdoor oven, you don't have to rotate the pizza every 20-30 seconds to get an even cook, just stick the pizza in the over and set the timer. You can easily watch with the window and light as well in case you need to pull the pizza early. On the flip side, I do feel like I lost just the slightest amount of flavor from the lack of real fire/smoke, and the ability to add wood chips for extra smoky flavor. That is by no means a deal breaker.For cleanup, turn the oven office and let it cool itself down a bit and then open the door for additional cooling. Come back to the oven after it has cooled enough to pull the stone out. I have a scraper to clear off anything that may have stuck to the stone to clear it easily. I typically avoid rinsing these type of stones unless absolutely necessary, and if you do, make sure it is dry before storing. Make sure to check the oven for any debris as well and clear that out as well, otherwise you will invite smoke to your next indoor pizza party.If you have never made pizza in a high heat oven, just know that there are skills to learn and it is worth the effort. It is important to use the right dough too, some dough will just burn at high heat. Even things as simple as prepping the pizza and passing it off to the peel and then to the stone can be tricky until you get the hang of it. Stick with it, and you will be impressed with the high quality pizzas you can make at home.

I have a friend that got a new OONI indoor electric pizza oven and that inspired me to look into getting one. After searching Amazon I found this one ($275) for less than a third of the price of an OONI ($899). I viewed a bunch of videos on YouTube for this Chefman and good reviews there prompted me to buy it.It really works great! I love the pre-programmed modes for different types of pizza. The OONI doesn't have this. I also love the digital count down timer for both the preheating and then cook time. The ONNI doesn't have this either. My first Neapolitan pizza came out great! You really have to be careful though because due to the very high heat at almost 800, it cooks very fast and can go from perfect to burnt in a matter of seconds. Make sure to open it and check the bottom crust color once the top is getting close to done. Don't check too often though because opening the door frequently releases a lot of the heat. I've also tried the frozen mode on my favorite frozen pizza and it also works great. Much more crispy compared to my Breville oven pizza mode, and I even used a pizza stone in the Breville, which helps, but can't touch the Chefman output temperature.I highly recommend this pizza oven. It's a real bargain for the price. It includes a really good quality pizza peel for inserting and removing the pizza. One slight con is they don't include the instruction/recipe booklet. You have to download and print it yourself.