Gear Heads | Indoor Pizza Ovens for Restaurant-Quality Pizzas

We were intrigued by indoor pizza ovens, midsize countertop appliances that minimize the preheating time and can reach higher temperatures than conventional home ovens.

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[sfogliatelle]

I came here after seeing Tony Bennett’s wife post a photo on his Instagram of her unboxing the Breville pizza oven. Tony and I are in different income brackets so imma have to keep doing what my 90 year old Italian Nonna oiled cookie sheet in a high oven on the bottom shelf. Broil if the top needs help at the end. Perfect every time. It was nice meeting you. Breville 🙂

[wp]

Why didn't you show the result of the Betty Crocker machine?

[howdareyou]

shockingly the $1000 model out performed the $35 and $80 options

[danbev]

1. I don’t have room for a huge Brevelle oven. 2. I using ALOT of electricity to preheat baking stones.
3. Solution: cook the pizza on the stovetop in a cast iron skillet until the bottom is set & brown. Then finish cooking the pizza (still in the pan) under the broiler for just a few minutes. Works great!

[AuntDuddie]

Sometimes I make pizza on my grill with excellent results and I don't heat up the kitchen. It's a great way to make it in the summertime.

[ant]

I just bought the pizzaiolo oven and it is amazing.

[berighteous]

I got a pizza stone from pampered chef (the good one, they don't make it anymore) as a wedding present and I still use it at least once a week. You can cook any bakey things on it, like biscuits, crescent rolls, cinnamon rolls, anything. You don't have to preheat it. Nothing sticks to it. It's a amazing.

[CatAndMouse]

The Breville pizza maker is one of my must have small appliances in my kitchen. I have owned the pizza maker for years and use it several times a month. We have NEVER had the pizza oven coils burn the top of our pizza. As far as the ashtray smell they described if you drop food down below it will cook the food and turn to ash if not careful or cleaned up right away .. it's not hard to prevent or clean up so really shouldn't be an issue. It does take up some storage space, but I personally think it's worth it. After fine-tuning the pizza dough and sauce recipe we rarely eat pizza out anymore. I plan on buying the same oven if it were to ever break.

[chrisransdell]

I'm in the Pizza Pizzazz fan club. Maybe it's not the best for fresh pizzas but for frozen they cook in about the same amount of time as the package instructions but there is zero preheat time and it's very easy to watch it cook since it's open. It really is a joy to use and we've had years of better results from it than we have with the new Ninja Foodi XL set at bake that we've tried a few times recently.

[CantankerousDave]

I have a baking steel that I just leave in the oven all the time. Keeps the temps nice and steady for anything that’s not pizza.

That Breville oven speaks to my gadget lust, though.

[marthajohnson]

Regarding the Presto Pizzazz, it looks like they were using it incorrectly. The switch looks like it's set for the lower heating element only. That means the top element wasn't on so of course it didn't brown on top. The instruction book says to set the switch for Dual heating, 11 - 13 minutes, when baking a fresh, unfrozen pizza. I've never eaten a hot dog from a gas station, but it works very well when I heat them at home.

[chriss]

None of these make a huge pizza so when I make pizza, I want to make several. In an oven, if you wait for the stone to heat back up, it can take 15 minutes per pizza. My understanding is the pizzaola can recover very fast. Was the ability to make one pizza after the other tested? If it recovers very fast, it would make a lot more sense than a pizza stone in the oven. The other question - Did the pizzaola oven give off a ton of heat? Less than the kitchen oven does?

[kippaseo]

I have the Betty Crocker pizza plus maker. I use it a lot and have never found the lip to be bothersome. For the money I would definitely recommend it!

[jimfeldman]

I've recently switched to a 1/4 inch baking steel from a stone using a 30 min "heat soak" for it to fully come up to temp . I think I get better crust development and char. cook times are 6-8 minutes. Ufda, they are heavy though. Home made pizza sauce using San Marzano plum tomatoes is stupid easy and beats the pants off anything in a jar (and it's great on eggs!)

[keithbender]

Back in the 70's and 80's Tombstone pizza use to provide pizza ovens to bars around Wisconsin. I was friends with a guy that use to change out the units for repair. I bought a repaired unit and still works great 35 years later.

[SonofaPizzaMan]

I have the Breville one and I love it!!

[JenniferSpringsteen]

I have the Betty Crocker. These two did not read the directions! It is THE BEST! If you put in the dough, then the toppings, plug it in, cook! Perfect every time!
Knuckleheads. 🤪

[lindapasquali]

My husband and I own the Breville Smart Oven Air, and a round 16” pizza stone, and together, the two make some amazing pizza ... better than anything we can get out! I was thrilled to see the Breville win this competition! Thank you both for the great and honest comparison!

[grannysweet]

I could watch these two ladies all day. 👍👍👍👍👍👍👍👍👍👍

[Zelmel]

When you guys tested pizza stones, did you include steels as well? I love my pizza steel that I bought after my stone shattered when some sauce dripped on it.