CROSSON ETL listed Commercial 16 inch Countertop Electric Pizza Oven with pizza stone, Multipurpose Indoor Pizza oven for Restaurant use,120V/1800W

I have been making homemade Neapolitan pizza now for over a year and my entire family loved them. Lately I have been having trouble getting the bottom crust to be crispy. Not to mention I have always had issues with how long it takes to cook a pizza in a conventional oven. After a few months of research this CROSSON had everything I was looking for. Because the reviews about customer service were all good, I decided to give it a try.When it arrived, I was both excited and skeptical at the same time. I inspected the unit first. Everything arrived in great condition. The oven was well packaged. Then I made sure I followed the instructions of baking it off for 45 minutes. I took it straight to 660. No holding back for this partially Italian momma.Next, I did a test run of cheesy pizza sticks while still at 660. They turned out golden brown and crispy. Then I decided to keep the temp at 660 and keep going. Each pizza turned out better than the one before. The darker the pizza stone got the better results. Each pizza took 5 minutes which was more than half the time of the conventional oven. It was completely amazing! I was so happy with the results. It was a solid purchase!Just a couple tips:Set the oven up in a well-ventilated space. This oven does smoke a bit. It was concerning at first, but it settled down.If you're going to use parchment paper like I do, do not leave the paper in the oven! Use it to put the pizza in the oven, wait about 30 second and get the parchment paper out of there. The parchment paper will burn!!!Put the pizza in as far as you can. The back of the oven does stay hotter than the front. I know that should be common sense, but I didn't even think about it. If you have a temp gun, use it! If the oven temp drops below 560 wait another 5 minutes before you start the next pizza.Rotate your pizza at least once halfway through to ensure consistency.Crank up the heat. A true Neapolitan pizza requires heat. Don't be shy. That extra heat was worth it.

The media could not be loaded. First of all this is a deck oven. Not designed for pastries per say. I purchased it for a pizza oven primarily. It does not disappoint. Like everything there is a learning curve. I don't think I have ever had a oven that was spot on all temperature ranges regardless of price. I consider this a bargain for a 16" deck oven with decent build quality. Even home ovens when using a stone must preheat for a minimum of 45 minutes if not longer. The glass window in the door, along with the light are a bonus.

I bought this to replace a Donna Italia pizza oven in my brewery. We make a variety of flatbed pizzas and Bavarian pretzels. We've been using this oven for nearly a month, and it works amazingly. I love that I can set separate temps for the top heating elements and the bottom. This allows me to set the bottom at 525°F and the top at 575°F ensuring the bottom is perfectly cooked while getting a beautiful golden cheese on the top in only 5 minutes! The only downside, is that there is no power switch, so the oven must be unplugged every evening. Not really a big deal for me. Highly recommend this oven for a small commercial kitchen.

Very convenient to use. Has upper and lower temperature controls. Even my friend's $1500 equivalent does not have upper lower control (just on or off). Only downside so far is it seems that 550F is the setting to be equivalent to 450F in a regular oven. Wish it was 1800 watts which is pretty standard power for a good toaster oven. After experimenting, it looks like I will be baking all my pizzas with the oven set at the max of 660F. Can make a decent pizza for the money.

This oven does not heat to the set temperature. I made fresh cinnamon buns and set it for 350 for 20 minutes. They were completely raw and had to leave them for 30 mins at max temperature so they would start to raise. They came out burned on top and still raw in the middle, a disaster. When cooking pizzas it had to be at the max temperature and took ages to heat up. Pretty much this over is useless for anything other than to rack up your electricity bill to cook an average pizza. The front sticker became discolored with an off white color. Sent it back and got a NuWave iq360 and cooks everything amazingly quickly and well.

This Thing Rocks the House!!! settings, 525 lower, max setting on UPPER burner. That Evenly cooks and Compensates for the Dehydration capacity of the Extra heat to Steam the FRESH vegetables so their not raw or Worse GOO. 2mins papa Murphys regular dough thickness pizza, then pull, slide off the paper Directly onto the Stone. Then you Turn the pizza 1/3 turn every 30 seconds until you see the Crust on the bottom get dark enough to pull, IMMEDIATELY CUT, then let sit to Equalize the MOISTURE back into the extremities of the breads and toppings. mins, ENJOY!!!

Update - Crosson has been responsive via e-mail. They seem to be a good company, so I've increased the rating. They informed the missing power switch is an intentional update. You simply turn the temp knobs fully counterclockwise, which is effectively the same as a power off switch. Even so, the oven's location in my garage is adjacent to our main doorway, and it's only a matter of time before one of the kids brushes against it and turns one of the temp knobs. I'm still perturbed that it isn't the same as the Amazon listing. The front power lamp is lit green all the time since I can't turn it off, and I don't fully trust that it's not drawing power. I did end up returning the oven for one with a power On/Off switch.The model I received only has one switch for the interior light, and no On/Off switch for power. The Amazon listing shows a model which has two On/Off switches (light and power). My plug-in location is on the floor behind a table. It's going to be frustrating to un-plug/re-plug every time. I'll probably return the item, but it's so large I'd rather not.

Bigger than expected but nice