Pizza Oven Indoor, Heats up to 840℉,12” Pizzas in 2 Minutes, Countertop Electric Pizza Maker with 6 Touchscreen Presets, Pizza Cooker with Stone&Peel&Cutter Included

The media could not be loaded. What I like about Pyukix pizza oven.: You don't have to Preheat pizza oven for 30 minutes like Cuisinart. My Cuisinart pizza oven top heating element isn't working well after one year now.: I can make my pizza so fast with Pyukix pizza oven.What I don't like about Pyukix pizza oven: Pizza stone is too thin and cheaply made for $ 200: Very smoky! So disappointed it. So I can only use it on deck.: Pizza stone actual temperature wasn't accurate. Set for 840f, it was only 750f:Over priced. Not worth $200. I had a chefman pizza oven last year. Chefman pizza oven wasn't too smoky, and pizza stone was so thick and heavy duty. Unfortunately I had to return it. Didn't know how to use it properly, pizza was on fire.I highly recommend Pyukix pizza oven. Hope you enjoy making pizzas with this pizza oven.

The media could not be loaded. I've been hearing a lot about pizza ovens lately, so started doing some research and finally bought one on Black Friday. It's been absolutely great so far! It preheated very quickly.. check out my video - nice easy to read digital display and you can see the temperature increasing quickly. Also very accurate - it started off at 71 degrees which is what my thermostat said was room temperature!Now the most important part - making pizzas. It was so easy that I made 2 pizzas on the very first day I used it. Each pizza was about 12", with a lot of toppings, and took just under 10 minutes to cook. The taste was excellent - base was just the right amount of crispy and the veggies didn't get overcooked or blackened or hard. The crust was also fluffy and not too hard. Can't wait to host a pizza party now! Definitely worth the investment, and the stainless steel look also blends in nicely in the kitchen.

Maybe I got a lemon. This oven incinerated the first frozen pizza I tried and uncooked second attempt. You know that warning that says to make sure it is properly baked on the pizza box. I vomited and otherwise spent many hours in the bathroom. Two days to recover from that.The controls do not allow you to make changes to the time or temperature once you start a pre-set program or the manually adjusted program. You cannot add two minutes once it is started. You will have to stop and then start again. I would much rather have mechanical dials and buttons.When baking a pizza, the back is hotter than the front.The programs go through a pre-heat cycle and beeps every three seconds until you take action by pressing the blinking button. Then, the timer starts counting down. In other words, you can either listen to the audio feedback to ensure you get the full amount of baking time or put the pizza in the oven and restart the oven. With this thing, you are required to do it their way or you need to come up with work arounds.By the way, the pre-heat on the bottom (pizza stone) suggested it was 800F or 840F. According to my infrared thermometer, it was 428F after three cycles of pre-heating. A frozen pizza will cool it down and it takes a while to heat back up. I have started a return. I am greatly disappointed

After a couple of trail runs with mixed results seem to have achieved a decent technique. The oven has straightforward controls, warms up quickly and, to me most importantly, can run off a 2000 watt generator so will be going camping with us. Tips - experiment with different doughs. We like King Arthur 'OO' Neapolitan mix. Follow instructions carefully allowing plenty of time to rise. Use plenty of Corn Meal to stop pizza sticking to paddle. Bake for 2 minutes before adding toppings. Beats just using a regular oven by a mile.

As others have said, this pizza oven is solid and well designed, heats up quickly, and is very well insulated. It is pretty bulky, so if you have a small kitchen, storage could be an issue. The first time I used it I couldn't get my pizza off the peel, so I had to shove it off with my hand, resulting in a pizza with a large u-shaped divot in it. My fault, though - not enough cornmeal on the peel? There were no Youtube videos on how to use it, which I hope the company will remedy.Funny thing - the picture on the Amazon page shows the oven set at 840 degrees for 30 minutes. That would result in a 12" slab of carbon and a shrieking smoke alarm. Don't try it! :-)UPDATE: One problem is that the opening of the oven is low enough that I found it hard to angle the peel enough to get the pizza onto the stone easily. The first couple times I had to shove it off. Yesterday I floured the heck out of the pizza and the peel, and was able to get it off, but still it was not easy, and a pepperoni came off the end and had to be extracted with a barbecue spatula. sigh.CUSTOMER SERVICE: I found I had to cook a pizza about twice as long as they suggest, to get a crispy crust. Using an infrared thermometer, I found that the stone was heating about 150-200 degrees less than the setting. I contacted the company, and they responded within a day. They were courteous and polite. After a little back-and-forth they made it right, no arguments or hassles. That is great customer service! I'd buy from them again for sure.

Great for frozen pizzas temperatures grow up to 800°. Get a nice crispy crust.

This is a beauty I haven't used it yet but when I do I will update the comment and another thing it is bigger than what the picture looks like but I am excited to use it thank you to the company that sold it to me

we bought a few pizza ovens. we could not get the pizza out of the oven fast enough with the pddle on a stick. it then left burn marks thaf set off out fire alarms. we had to wait ti it was co to clean the stone before putting in another pizza. It stressed me out so it was returned.