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

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.

Just received today. Very pleased with the size and quality. It's important to read the instructions once this arrives so that you will understand what you have to do to the oven prior to using it. After you have taken care of that process it's off to creating great pizzas. They come out amazing every time. I cooked this one using the Manual setting and at 600 degrees. This is a very professional quality oven. It heats up to 800 and cooks very evenly. It has a fan which cools the oven once you're done cooking. The fan is not very noisy, in fact it's pretty quiet. This is a good size and very versatile.

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.

Just made my first pie in the Chefman, used the NY style preset. The pizza was amazing, crust was just the way I like it; nice and crispy!! Very pleased with the oven, the peel on the other hand is a different story. Who thought it would be a good idea to put holes in something you want to slide uncooked dough off of??? I just ordered a bamboo peel to replace the one that came with the oven. 4 stars only because the peel is trash.

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.

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.

This is a great purchase. My experience is this, I make pizza dough, ummm... I make pizza sauce...ummm...I like pizza. I saw a Ooni volt 2 which was $699.99 in action just incredible and expensive. So I research other pizza ovens and was surprised there where others out there. I settled on purchasing the Chefman because of Youtube videos and price. My price was $199 bucks. When I saw that this could go as high as $400 it was a no brainer. Lets go. 1. The Chefman comes with it own peel, a good one. 2. The packaging was excellent 3. The Chefman is built really good and has a cooking stone. 4. The ease of use is great it has preset for Neapolitan ,New York and thin style pizza just set and forget and has a manual function. I use the manual the most. 5. Once the unit heats up about 18 minutes it will cook every pizza you put inside in about 4 minutes. Then you wait about 2 minutes to reheat and make more. 6. The Chefman will make only up to 12 inch pizzas 7. You can use it for other things Cookies, Bread, use your imagination just make sure you use a pan when cooking those. 8. This is very important, make sure you put it in a ventilated area. Why? This unit heats up to 800 degrees if you get a hole, in your dough that gets on your pizza stone and you get cheese or sauce on the stone you got smoke a lot of it. This happened the first time I tried to put the pizza in the oven with the peel. I, Me, a MORON, did not check good enough if the pizza on the peel was sticking to it. When I went to put the pizza in the oven the sauce went,the cheese went, the pepperoni went, but the pizza dough did'nt. Let me tell you there was smoke, and I don't know if you ever tried to pull a heavy 800 degree pizza stone out of an oven and get it outside before someone calls the fire department but it wasn't fun. So cleaning the stone was not fun. That said I got it clean. This is a true story. 9. Make sure your pizza slides around on the peel before you put it in. 10. Once I, or you, got that down The Chefmans makes unbelievable pizza 11. Don't think your just gonna make a dough, throw cheese on it, pop it in and wola! PIZZA,Easy breezy its not.This thing works but You have to put the time in. Before you buy this you have to learn. 12.The Chefman works as good as any pizza oven out there, with the price of pizza going up everywhere, you can save money by making your own if your willing to put the time in. This is what I was looking for, this works, and don't listen to all the talk about the top light not coming on and stuff. I use the manual and the only drawback is you wait a little after the first pizza done to cook a second one. I love it and if you know what your doing this thing kicks serious butt. If you could get it for $199 my opinion its a steal. When I was considering shelling out the money for the Ooni volt 2 seriously, I'm glad, I didn't. So go make some pizza.

​I’ve been making pizza for over 20 years, starting with my home oven and eventually moving to a Bertello and a Gozney Arc XL. The Gozney is excellent for Neapolitan, but I usually make NY style, and sometimes I just want to bake indoors. Since my new home oven only goes up to 500°F, I needed a better solution, and the Chefman didn’t disappoint. ​I’ve only used it twice so far, and the results were excellent. I’m sure with more testing I’ll get even better results. I only made NY style, and while this oven goes up to 800°F, I think you really need at least 900°F for a true Neapolitan. However, I have no doubt it will still make a decent one. ​The pizzas in my photos were made with 70% hydration King Arthur flour, yeast, and salt. I didn't use oil or sugar because I wanted to see how the browning worked on its own. I used the NY preset, which cooked them in about 5–6 minutes. Both were delicious and miles above any home oven pizza I’ve ever made. ​The oven has a fan that makes it sound a bit like an air fryer, but it isn't too loud. You do need to turn the pizza at least once for an even cook. It preheats to 650°F in 20 minutes, and while the stone is on the thinner side, it was plenty hot for the second pizza by the time I had it prepped. Even a Gozney needs a few minutes between launches, so I don't see that as a negative. Overall, I’m very happy with it; it's a great value at this price point.

Excelente horno, las pizzas estilo napolitano estan en 2 o 3 minutos, llega a una temperatura adecuada y es muy practico para un dia de pizzas en familia o un dia de antojo, con una buena mas y este horno se pueden lograr excelentes resultados.

Excellent pizza oven when operated correctly. It cooks pizza quite fast, but never as fast as the company claim. For a napolitan pizza, it takes around 4m30s, and for a new york style, around 7-8min. But the results are perfect! Make sure that you wait at least 30 to 40 minutes of warm-up before using the oven. Even if the oven tells you it is ready, it is not uniformly heated up, the temperature vary from edge to center and front to back. Also, you need to rotate the pizza 180 degrees half-way into the cooking even if the company tells you it is not needed. The front cooks a lot faster than the back. But if you follow these guidelines, it cooks very well. Pretty easy to clean. For the price, it can't be beaten! I really love it!

Excelente forno. Aquece rápido e muito estável. Satisfeito com a operação simples

comparado con otros, este es el mas potente y rapido con funciones preestablecidas.Lo uso para un negocio y funciona super bien

Very pleased with this purchase. I've used it not only for making some of the most delicious pizzas I've ever made, but have also baked excellent pitas. I look forward to using the high temperature capability for making naans sometime soon and also tandoori chicken (using a high temperature pan). Key for using this for pizza is learning how to launch a pizza properly so that it does not hit the back of the oven (which would be hard to clean). There are plenty of YouTube videos that show how and even someone like me who wasn't experienced with a peel didn't find it too difficult to learn. Although some older reviews mention significant steam leaking from the door, that was not my experience, any amount of steam leak was pretty small. It's pretty impressive how an oven that can get very hot doesn't make the surrounding area around it very hot. I highly recommend this purchase, especially if you like New York style pizzas which it can do to perfection.