Baker's Friend - Indoor Electric Pizza Oven, 12 Inch Pizza Machine for Home, Pizza Cooker and Pizza Grill, Premium Glazed Ceramic Stone Pizza Oven

السخان السفلي يفصل بسرعة اتلفت العجين صارجاف مطاطي لم ينتفخالسخان العلوي ايضا يفصل وموقعه القريب جدا يجعل المكونات تحترق رغم ان الحرارة ٢…

We’ve had our pizza machine for just over a month, and it’s become a full fledged member of the household. We use it 3-4 times a week, which is probably more than we see some of our relatives.We’ve been using 00 flour for that true Italian pizza vibe and bread flour for other thin-crust experiments. As any true pizza nerd knows, the secret sauce isn’t the sauce, it’s the heat. This machine heats up to very high temperatures, and it crisps the crust just right: crunchy on the outside, soft on the inside.When we first got it, there was a learning curve. The double peel technique had us feeling like we were auditioning for a cooking show. We wore baking gloves like we were entering a blast furnace. Now? We’re practically doing barehanded flips like pizza ninjas. (Still carefully, of course, we’re not that brave.)Pizzas are done in 5–7 minutes, which is less time than it takes to argue about what toppings to use. If cheese or sauce spills on the stone, just channel your inner firefighter, glove up, and scrape that sucker off before it smokes out the room. Pro tip: medium or small pizzas are best, try to go too big and your dough will rise up and touch the heating element which will cause smoke.We even tried it with liquid vegan cheese, and the machine handled it like a champ.We always set the machine up near a window to let the heat and pizza steam escape outside. The seller was responsive to our questions too, which is always nice when the customer service isn’t harder to reach than a perfectly melted mozzarella.Of course, no machine is perfect. The temperature knobs are labeled 1 through 5, which sounds like a pizza-themed escape room riddle. What temp is “3”? Nobody knows. The front thermometer only shows the top heating coil temperature. Also, the knobs tend to “sweat” when the pizza is really steamy. There are little holes underneath the knobs, so we’re mildly concerned condensed drops might fall in and rust something. Future models, please come with a moisture barrier.Despite that, we love this thing. Lighter than expected, easy to stash away when it’s not in use, and it works both indoors and outdoors, as long as there’s a wall plug nearby and no squirrels trying to join dinner. For the price, it’s a steal, and we’d pick it over the fancy machines that cost more than a month of groceries.Final verdict: our oven is jealous, and we’re having lot of fun testing new things.Five month UPDATE:So this little thing is still going hard. Does it still look as pretty as in the first picture? Absolutely not. We’ve overused that poor thing like a college microwave during finals week. It’s still going strong, heats up well, and keeps turning out delicious pizzas.We got the white model because it matched our kitchen aesthetic. Now that it looks like it’s been through three pizza wars and a small fire, I kind of wish we’d picked the darker one.Interestingly, the pizza crust actually tastes even better now thanks to the “overly seasoned” stone. You know those Italian wood-fired pizzas that get tossed into what basically looks like the fiery depths of Mount Doom and come out with those gorgeous little charred spots? That’s the vibe we’re getting now. Our pizzas didn’t stick even during the first month, but now they slide off the stone even easier like it’s been buttered by angels.Bonus: my spouse came up with a technique to cool the stone faster after baking. He takes it out and sets it on one of the spiral burners of our old stove. He moves the stone from one burner to another every five minutes, using the burners like a heat sink. And weirdly… it works. The stone is barely warm instead of lava-hot after about 15 minutes. I have no idea why he does this, since we don’t even put the pizza machine away anymore (it has earned a permanent spot on our counter). But oh well, I’m sharing it in case it makes someone else’s life easier (or at least more interesting).Overall, we’re still ridiculously happy with this machine. At this point, we should just give it a name and declare it as our child on our taxes.

This is the best thing I have purchased in a very long time. The pizza we made last night was the best I’ve had in years. The only thing was I used the cooking surface upside down haha. If you are use to using a pizza stone to cook on make sure the stone side is down.

This pizza oven was a big disappointment it is hard to clean and heats unevenly the pizza stone base is poor quality and does not look verry durable. I would not recommend this product

The unit's quality is supurb and a pleasant surprise given its modest cost. The stone is easy to remove & clean, and I appreciate the two semi-circle peels provided which make quick transfer to the stone easy. Large enough to cook a large personal pizza and its speed & efficiency caters towards baking a series of pizzas. Once at temperature, the temperature only drops about 50 degree when pizza is transferred from the peels to surface and the target bake temperature is quickly returned to. I generally observe a larger drop between pizzas, but this is easily combated by letting the unit return to its target temperature after a couple minutes.Main pain points include:(1) the unit is nice and compact which allows for leaving on the counter at all times, but its lack of a motorized turntable plus its limited depth between the coils and stone results in uneven cooking and burning. To combat this I usually set the temperature to maximum pre-baking/in between baking and then drop the top coil temperature down a level, and also push bubbles down throughout the bake process. This means I cook at ~600F vs the ideal of ~750F, but the higher pre-bake temperature still gets a good crust due to the ceramic stone's heat capacity.(2) Fully analogue system means the target temperature is unclear. Also, the coil lights are kind of dim so its hard to tell if the oven has reached the target temperature or not, which complicates things when trying to hit a specific temperature.Overall though this oven is a worthy purchase at its price point and for smaller kitchens. I enjoy using it not just for not just cooking pizza but also reheating it. I haven't tried using it for other applications but I'd honestly say for some house holds this pizza oven + a pop up toaster is a better buy than a toaster oven. Having an 800F oven with observing window is a nice addition to kitchen capabilities.