PIEZANO XL 14" Electric Pizza Oven Indoor Countertop Pizza Maker

I am typically skeptical when I buy ovens and appliances without seeing it in the store. I made the purchase and after months of having it, I wanted to write a review about the oven. I am not the typical pizza loving person, but I purchased the oven to make “thyme/ oregano pies “which we and our kids love! When I read the product brochure, I thought this will be very dangerous and difficult oven to operate. .. Fortunately, my fears eased quickly after I read the brochure, as I felt they wanted to be extra careful to avoid injuries/ burns etc… I used it once or twice to make pizza, which turned out great, but mostly used it to make oregano and cheese pies which also turned out a lot better than what I expected!! What I liked about the oven, it is easy to operate if you attend to the safety precautions, and most importantly handling the lids with caution and not to forget about that as you get busy baking your pizza/ pies It worked well, and the ability to achieve close to 600 to 700 F with such a small size oven is a great plus for me. given the number of pies, I need to make at once, it is difficult to keep the temps in the 700 F range. Within less than 5 minutes, the pies were ready and as shown in the photos, they look as if they have been purchased from the bakery as I was told by some family members and friends who saw the photos. It is quick to get you the desired temperature of baking for the pies, and you have to keep checking it, just to make sure it doesn’t get burnt if left more than the needed time. It is also easy to clean, and I usually scrape it with gentle food scraper, and I don’t wash it as this might ruin the stone. It is quite useful and did the job I need it for. The only downside which I don’t really consider it a downside in my case is the small size, and it fits only one pie at a time. I am not buying pizza or oregano pies any more. I can make as good pizza and pies, and I have this super oven helping me to make it!! So far, I am quite satisfied with the purchase, and I would recommend for anyone who wants to make their home-made pizza quick and comparable to what is it bought from your best local pizza restaurant. Update I shared some of the thyme pies I baked using this pizza oven, with an owner of bakery/grocery store which bakes similar kind of pies, he told me that whoever tasted these homemade thyme pies including himself was very impressed with the quality, taste and baking of these pies, he asked if he could have more !! :)

I recommend reading the instructions at least twice. You can watch videos of people using their Piezano's, which is helpful, but be careful about the advice they give. I heard one review where they mentioned washing the pizza stone, which you are NOT supposed to do. You should enjoy cooking at least a little bit, because it will probably take you several tries to produce a cooked pizza that's exactly how you want it. So if you have no patience or you don't like to cook (you prefer to put the pizza in the oven, set the timer, and then take it out when the timer goes off) you probably won't like using this item. As others have stated, there is a learning curve, and you do have to babysit your pizza. You cannot walk away from this device while it's cooking your pizza, but the good news is that it cooks it fast. Ways to keep your pizza crust and the toppings from burning: make small pizzas with thinner crusts. Fork your dough before topping your pizza. Par-bake your pizza crust (instructions are in the recipe book.) Bake your pizza crust topping-less until almost done, then remove it with your peels and place your sauce and toppings onto the mostly cooked pizza crust. Then place it back onto the Piezano and bake it a couple more minutes until your cheese is melted and your toppings are cooked to your linking. Do not spread your sauce and toppings to the edges; leave a good sauceless and topping-less border around your pizza. Watch your pizza through the window and pop any bubbles with a fork. Rotate your pizza with the peels if one side starts to look darker than the other side. Adjust the bottom and top temperature controls as needed. As the pizza cooks, the dough rises, so if the dough is very thick, it will rise quickly, and your pizza and toppings will rise up towards the heating element. If this happens, you'll want to adjust your temperature knobs and also open the Piezano and rotate your pizza. Keep doing this until it looks done. You do not want any part of your pizza to touch the heating element, as this will cause burning and smoking as the ingredients burn onto your heating element. You also do not want any of your sauce, cheese or toppings to drip or fall off of the pizza and onto the pizza stone, as this will cause burning and smoking as they burn onto the pizza stone. Carefully scrape your pizza stone between uses/pizzas, and CAREFULLY dust off the crumbs and any burnt crumbs or pieces with a damp (not wet) rag. This thing gets very HOT and the heating element is exposed, so be CAREFUL! Keep your cooking area free of clutter to prevent accidentally starting a fire, and do not let young kids or pets play near your cooking area while you're using the Piezano. The dough recipe is basic and not difficult to make (make sure your yeast is fresh/not expired; the dough won't rise if the yeast is dead.) The hardest part about making the dough is getting it to roll out thin, but you can go online and read articles and/or watch videos, and learn about and experiment with different dough recipes and different techniques for making whatever type of pizza crust you like. The first time you use your Piezano, you might want to try using a store bought raw dough or raw pizza crust so you can focus on learning how to use the Piezano first, and then perfect your homemade pizza crust later on. I haven't had much trouble using the pizza peels, but I read a review that stated purchasing one large pizza peel worked better for her than these 2 half peels, so that's something to consider if you don't like the half peels (try the half peels first, though!) I have had a lot of fun using the Piezano, and I am learning a lot about making dough. (But then, I like cooking!) The pizzas you can make in this thing are restaurant quality or better, as when you cook from scratch, you know what you are putting into your pizza, so no mystery ingredients. On one hand I wish it was bigger so I could make bigger pizzas, but then on the other hand I know if it was bigger it would take up more room on my kitchen counter, where I keep it. So I'm fine with the size. I got the cream color, which is attractive and goes with my kitchen. Not much cleaning involved, just scraping and wiping with a damp (not wet) rag. If you accidentally burn your sauce/cheese/dough onto your stone, it's not ruined! Don't throw it away! Your stone is going to get really black and look burned, but you just need to scrape all of the burnt stuff off (this might take awhile) and wipe it down several times between scrapings with a damp rag until you get all the burnt stuff off and the stone feels smooth. The stone will still be very dark or black and will stay that way, but that's okay. Next time you warm up your Piezano, it might start to smoke, which means there is still some burned residue stuck to the stone. The high heat will help burn it off. You will probably also need to scrape it again and wipe it down with a damp (not wet) rag some more. It is a process to remedy a burned on mess (it happened to me!!) but it is totally doable, and you will be back to making homemade pizzas again in no time, so don't give up! This little pizza oven is not for everyone and some people will not enjoy using it, but I love it! And the more I use it, the better my pizzas get/practice makes perfect (or at least really good!) You can bake other things besides pizza on this, but so far I've only made pizzas.

I honestly thought this would be another useless kitchen gadget, but it's been great. The max size it can hold is 12", which is great for pizzas or flatbreads from Aldi or Trader Joe's. We've tried this vs the stove side by side with the same pizza and everyone agrees this just tastes better, is much faster, and probably costs way less (for energy). The crispy crust you get out of this is just way better than anything you can get out of a normal oven without buying a pizza stone and spending 10x more energy and time to heat that up. And once it's heated up you can churn out a 12" pizza/flatbread every 6 minutes or so. Basically what you do is heat it up to 800F, which takes about 12 minutes. Then you pop the pizza in it, cook 3 minutes, rotate 180 degrees, do another 3 minutes. If you're doing flatbread, maybe a little less, just watch through the top. They provide you with two wooden paddles which are good for removing it, but for rotating the pizza halfway through kinda suck, I just use two forks, one on the left, one on the right, and spin it 180 degrees, easy. If you like adding delicate stuff like spinach, I'd suggest you wash it and do not wipe it off. Most recipes insist you get all the water out, but it's actually helpful here! After you rotate it at 3 minutes, throw the delicate stuff on and it will wilt, but all the water will keep it from burning, it's great.

I purchased this because the temperature was high, it could be used indoors and the price was reasonable. I've only made a couple pizzas in this so far. The first pizza I made was a flop. It was a far cry from pizzeria pizza. The second one was much much better as I had a better sauce and the dough rested overnight. I could tell I was on my way to making excellent home pizzas. Home pizzas are a bit of a pain to make, though. Unless you use store bought premade dough and sauce it takes a while to prepare everything. Most pizza dough recipes are about the same, though, consisting of flower, olive oil or honey, salt and yeast. Which ever way you make the dough be sure to let it REST IN THE REFIGERATOR OVER NIGHT. That is the difference between a good tasting dough and a blaaaah dough. The Granitstone pizza oven has its quirks. First, if you have the temperature all the way up to 800 degrees after putting the pizza in it the temperature will show a drop to about 500 degrees and stay there. I don't know if the stone is staying hotter or not as the temperature gauge is measuring the air temperature above the pizza. I also found that you may want to turn the upper burner temperature down a little to keep from burning the top. This is because if your pizza is a little thick or the dough rises much, like mine did, you may find the top burning in spots before the crust is done. I wish the upper element was about an inch or so higher so toppings don't touch it resulting in burnt spots. This also mean you can't cook a deep dish (or even a medium thick) pizza in this oven. But this is a good starter oven to see if you really want to get into cooking pizzas at home. I'm thinking they taste so much better made at home than bought from a pizzeria or frozen.

Update: Emailing support is the wrong route. Give them a call and they'll take care of any issues. One of our local sports radio host raved about this thing. I'm glad I listened to him. This thing heats quickly and provides very even cooking temps. What really stands out is how hot it can get. I have never made better frozen pizza or made better reheated pizza. After you get the hang of adjusting the temp (I do 625 bottom / 375 top) it makes a nice crispy crust and gives a golden brown top. When we have guests over and I give them pizza from this they are amazed at the texture of the crust. Two points of warning - It heats VERY fast and can burn the pizza if you're not careful. Keep an eye on it and/or set a timer. Works best for thin pizza. I don't like thick pizza crust and would imagine one of those rising crusts could be a problem because the element is so close to the pizza.

I really wanted to love this oven, because I hate heating up my house with my regular oven in the summer for one pizza. I thought this would be a great solution. Sadly, it isn't. In theory it is a great idea, but in practice it doesn't work. First, the top heating element is too close to the pizza, so the cheese rises up, hits the element, and the top of the pizza burns - every, single, time. Awful. Unless you are making a pizza with a tortilla as the crust, there is no way you are NOT burning the top of the pizza. Second, because it burns the top of the pizza, this thing creates a plume of smoke that chokes you. If you place this oven anywhere near a smoke detector, get ready to fan it because it WILL go off. Third, the cord is super short, so if you don't have an outlet in a convenient place, you will be frustrated. Overall, I hate this oven and will be throwing it in the trash since I doubt anyone would want a donated, dirty, used pizza oven. And it takes up too much storage space to hold on to just in case.

Been using this once a week. It makes making Pizza a joy. No heating a large Oven for 1/2 Hr. at 500 degrees. Cooks a Pizza in less than 8 minutes.

I decided to give this a try because I liked the advert that it has a ceramic base that heats from the bottom as well as the top. I got a coupon discount that knocked the price down to $129 - $30 off list. It arrived and is pretty much as advertised. I have been making pizza at home for decades on a pizza stone inside a Wolf oven that heats to 600F. The oven has a hood over it. I have an outdoor pizza oven that is great in good weather, buy it is covered during our wet and cold months. I wanted this small item to make a pizza without having to heat the big oven now that the kids are gone from home. I have made a half dozen pizzas on this since it arrived and here are my observations. 1. It only makes a small pizza of four medium slices. The TV ads of the whole family gathered around the machine are funny. A hungry teen could eat two of these easily. 2. You will need to play with the heat settings. The bottom needs to be all the way up to 800 on the dial. The top seemed to work best at a 450/500 setting to not totally burn the toppings while the bottom was cooking. It will vary based on how you make your pizza. Preheat takes awhile. A solid 20 minutes for the bottom. 3. Which brings me to this observation - stick with a thin crust if you can. I tried a thicker crust twice and it does not work out without having to incinerate whatever cheese and toppings you put on the thicker crust. By the time the thicker crust is done, the top of the pie is pretty over cooked, or burnt. 4. SMOKE ALERT! If you are in a small kitchen with no exhaust option to the outside, be warned this will defo trigger smoke alarms if you have any. I put it on top of my stove on a large baking tray and turned the hood on full to clear the smoke out and up. This is on a crust with sauce, grated parm/romano/fresh mozzerella, toppings such as green pepper, pepperoni, italian sausage, kalamata olives. In other words, typical pizza ingredients. There is nothing you can do to mitigate the smoke unless you are making flatbread out of only the pizza dough and nothing else. As the ingredients on top cook, they will spit moisture/oil onto the top heat element and you are going to get smoke. Lots and lots of smoke. For this reason alone, if I would have known just how smoky this thing is, I would not have bought it. As it stands, if I use it again, i will set up a small table outside the backdoor and so long as it is not pouring rain, snowing or it isn't zero outside, I will use it out there because it will make an ok quick pizza without having to fire up the big oven. Just never again inside the house. Despite the fact I have a hood, I could still smell pizza throughout the entire upstairs three days after using this thing. It really isn't suited for indoor use if you don't want your place to smell like a cramped pizza kitchen. For the $129 I paid I got what I paid for pretty much.

Love it

Not good stoped working in first use,no body is able to help you with even Amazon,please don’t buy

Nos encantó, muy sencillo su uso, nos quedaron deliciosas las pizzas, justo en su punto. Es un equipo robusto. Llegó a tiempo y perfectamente bien empacado, el instructivo muy claro.

I really can't say enough good things about this Piezano pizza cooker. Over the past thirty years, I've made the occasional pizza using a baking tile I have in my oven. It took forever to heat up, and even then, I really couldn't safely take the temperature up much past 450F. And that doesn't make for a fast meal, or a decent pizza I saw a YouTube video showcasing this product, and since I'm a kitchen tool junkie, I immediately found it here on Amazon and purchased it. I honestly wasn't expecting anything terrific, but if it made pizza making a bit faster and easier, it was worth the risk. I'm so glad I pulled the pin on the purchase, and if you like pizza, I wholeheartedly suggest you buy one. Pluses: - It has "suction" cup style feet, so it secures to the countertop and won't slide around on you - it heats up to 800F in about ten minutes. - It cooks a really decent pizza in six minutes. - Clean up is easy. - The wooden paddles make pizza placement simple, and the scraper makes cleaning the baking stone a cinch. Cons: - None really. It makes a really good 12" pizza quickly. If you have a large family, you can easily be reheating the stone and building your second pizza while the first one is being devoured. - The only caveat is that because it does get extremely hot, you need to take care when placing and removing the pizza from the stone. 800F makes for a quick pizza cook, and it makes for an even faster skin sizzle if you accidentally touch the stone. Treat it with respect and you'll love what it delivers for you. I use a very simple pizza dough recipe that's based on Italian 00 flour and generates two dough balls that I let go to first rise, then cold proof in the fridge for several days. An hour before cooking, I pull the dough out of fridge and let it come to room temp. That relaxes the gluten, making for an easy pizza base formation. After I've shaped my 12" crust, I place it on the paddles/peels, then sauce and top it and lay it on the baking stone. Fast, easy, a great rise, and incredible taste and texture. Perfect. The recipe for the dough: - Add one tbsp sugar to 1 cup of warm water and stir to dissolve - Add one tbsp dry active pizza dough yeast, and wait for five minutes to allow the yeast to bloom (come alive and consume those sugars to create more live yeast) - Add three cups of flour (I recommend an Italian 00 flour if you can source it, otherwise use all purpose flour) - Add 1/4 tsp salt - Add two tbsp olive oil Mix well and knead till you feel the dough become resistant... that's how you'll know you've gotten the gluten working for you. Ultimately, the dough should not be dry, but also not stick to your hand. Add a tsp of flour or water if necessary to adjust the dough density as needed. Cover the dough with plastic wrap, and let rise at room temperature until it's doubled in size. You "can" use the dough immediately, but it really benefits from being allowed to further mature in the fridge for a few days. This may sound strange, but trust me, it's worth doing. Divide the dough into two equal sized balls, and place in sealed containers and pop them in the fridge. After two or three days they're good to go, and I've actually let some sit for nearly a week without any significant issues. An hour before you plan on making your cooked pizza, bring out the dough and allow it to come to room temperature. Lightly flour your countertop and place the pizza ball in the middle of the dusted area. Lightly flour the top of the ball, and then using your fingers start pressing down in the middle gradually working around in ever increasing circles as you work the dough out to form your final 12" pizza base. When you've done this, transfer the dough onto your two pizza peels.... then sauce it, cheese it, add whatever toppings you plan on using, and then use the peels to place it on the heated cooking stone. Here's a tip: line up your pizza to the middle of the stone, and then while leaving the peels touching the stone in the middle, lift up the edges and carefully pull them away. The pizza dough will grab the baking stone in the middle, allowing you to easily slide the dough off the peels onto the stone. You an then use the peels to push the crust in a bit if you find it's a bit larger than the stone surface. Happy pizza making...

I highly recommend.