Electric 12" Pizza Oven

I love this little pizza oven. I've had $800 Sodir 14" ovens, that get 670 degrees, and this rivals it for $100. The pic was my breakfast today, made from scratch. The thing is kind of flimsy in ways, but good enough. Stone gets super hot, which is exactly what you need to carmelize the crust, although it won't heat up super fast once the pizza is on. Would love a switch that would allow me to turn the in-lid coil on/off so I could decide when the top coil would broil - ideally would like to get the stone hot as hell then have the broil coil ON, even if the bottom couldn't be on 100% due to it's a fairly low-amp unit at 120V. But, that notwithstanding it's great.Just got the appliance, but here are some things I see/tips you might use for FRESH PIZZA (not frozen in other words:)=========================================================1 - prewarm it on 1 until you are 15 or so minutes out from showtime2 - 10 minutes from showtime turn up to 2.5 (will get the "stone" to around 550-600 degrees, although the temp thing varies a bit much)3 - use semolina on the pizza peel (don't bother with their included one - it's funky. Dry splintery wood to boot. I sanded & conditioned w/XVO)and still didn't like itIn fact, go get this one if you don't have: https://www.amazon.com/gp/product/B005G6TGZS/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1I took the handle off completely as I don't need it. Then, took some 800 grit wet/dry sandpaperto soften the edges so it doesn't scratch my nice little ceramic(?) pizza cooker surface3 - a couple minutes before you put the pizza in the oven crank up to full blast so both burners come on4 - again, it's a trade-off... heat to full blast THEN put the za in to get a crispier, caramelized crust ORdo as in point #3 to get a better cook on the topThe issue is once you put on full blast and it achieves temp, that's it for a while - the top burner won'tcome on and your pepperoni won't be cooking up to slightly crispy, nor will the cheese. It's a slight limitation.Now, lots of people complain about their making a sucky dough. I've spent a few years trying classic Neopolitan (the simplest, best and most difficult) and others and came to a compromise between the "real thing" and fairly easy to caramelize when you don't have a big 700 degree stone to work on. I'll call it Mikey's Americana. I'm still learning but here is my madness in detail:Mix:**20oz 1/2 bread flour (Kind Arthur is the best) and 1/2 "OO" Italian high-gluten flour (you can get at Whole Foods, etc.)**2.5oz corn starch (I use non-GMO)**2 tsp salt (I use a French gray salt)**1/3 tsp cracked pepperIn another bowl mix -**8oz milk (2% is fine) and 6oz spring water (NEVER use tap for dough, it is full of chemicals including brain-damaging fluoride, in most cities)* heat the above to 100 degrees or so, 'till luke warm**1 tsp yeast (cheapo bread machine yeast works fine - keep in the fridge when not in use - I seal in my Foodsaver bag and refrigerate)**2 tsp sugar (I use "sugar in the raw")* stir the above, stirring occasionally and for 5 minutes**1 tb XVOO - *finish* with this (Partanna is great olive oil, on Amazon and in specialty stores)Now, put a little concave area in the dough and pour liquid in. Mix in a bowl, by spoon until coarsely mixed. Now, put a bit of olive oil on clean hands, put mix on a clean surface and knead until you have a decent mix, about 5 min. Put a dampened towel over and let it rest 10 min. Knead again, roll in flour (I use 1/2 above flour mix and 1/2 semolina flour for my prep flour) and put in a bowl for rising. Let rise 24 hrs. Take out, punch once to deflate and knead another few minutes. Dust w/flour and put back in fridge for another 24 hrs. Take out, knead and roll into a cylinder. Cut into portions (I do 5ths) and freeze or use. SO - rise 24, punch, rise 24, eat/freezeSO - when it's time to make your za, bring it out. If Frozen, let thaw in the frig the day before, then press into about a 4" circle, flour dust and let it rise for an hour or a little more, covered with a bowl or damp towel. When you prepare your dough for cooking, you can roll or do the hand method. The latter is too complicated to get into the gorey details here, so when rolling it try to just get it extended so it's maybe 3/8" thick. What I do is then put over my knuckles and SLOWLY stretch with only the very edge hanging over my knuckles, moving it around in a circular motion multiple times to get it even, and keep a little edge on it. (or, spin it if you don't mind cleaning.) So, your knuckles would be facing out in front of you, and the dough sagging between your hands if you can visualize that.Now, dust your peel with some semolina, add ingredients and cook. Don't forget to rotate your pizza 1/2 way through the process. Let it rest once out, for a couple minutes before slicing, preferrably on a rack or on some paper towels (so it doesn't go all soggy on 'ya.)Enjoy!PS - here is a good slicer - https://www.amazon.com/gp/product/B019S3W8AO/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

We've had the Forno Magnifico for about 5 years and it has worked, and still does work, flawlessly. We like it so much that we bought this one as a gift for our son and daughter in law. There are a number of features that separate this oven from the others--the stone inside is heavy enough that it retains heat very well meaning once warmed up the pizza crusts come out nice and crispy, this unit will heat up to 750F whereas most others will not heat up past 450F, and as hot as it gets you can also set it to keep a pizza warm without burning it.

Truly is an unbelievably great little machine. I like to bake the bottom a minute or so first , then add the sauce and toppings whilst on the machine , that way I get my base's super crispy .Use it all the time .Son's imminent birthday party requires 10 pizza's - easy , consistant and using wholmeal dough its much healthier than you would imagine.

I too bought for bread and not pizza . It took me awhile to understand the heat temperature and how it will bake the flat bread. Finally i got good results. While worth the trouble. Also i wish that it rotates instead of me having to turn the bread myself. Oh well still good for the price. Also I bake potatoes and falafel with this, they come out perfect. The heat on the bottom stone stays.

I did my research and read the review on this appliance and decided to buy it. I am writing this review because I don't want others to be misled. This pizza oven is such a huge disappointment. The pizza was soggy on top and burned on the bottom...and yes, I did read and follow all of the instructions. After soaking for hours, I am still trying to scrape the burned food off of it so I can return it to the store. It is a huge disappointment and I'd hate to see anyone waste their money. I'm back to making my delicious pizzas in the normal oven.

Excellent concept but the ceramic plate cracked after two uses. Now it’s hard to clean and wonder how long until it dies.

Depending on the type of crust you like can make each pizza taste different. I use the Trader Joe's Italian Crust found in the freezer. It's thin and works very well. Just don't put too much on top!

Didn’t cook my pizza even it was burnt on top and not cooked on the bottom didn’t make any difference what setting i put the temperature! I don’t recommend!