The instructions for this are not intuitive, nor are the controls, so there is a learning curve here.In addition, I failed to take into account how impractical 12" pizzas are for my family full of growing boys (I end up having to make at least one personal pizza per son each time, lol).However, I will say that it makes excellent pizza and I do appreciate not having to crank my oven up to 500 degrees (especially because my oven always sets off the smoke alarms) and I know I will appreciate that factor even more during the summer months.

It heats up quickly and cooks pizzas evenly in just minutes. The compact, portable design fits perfectly on my countertop, and it’s easy to use and clean. It’s not just for pizza—I’ve also used it for calzones and flatbreads. Highly recommend for anyone who loves homemade pizza without the hassle of a full-sized oven!

Pizza Oven. Works wonderfully. it’s easy to use. Perfect size doesn’t I like that it doesn’t take up much room. I have it sitting on our kitchen counter fits perfectly. It’s great quality. Energy efficient. it’s definitely worth its value.

This 12-Inch Indoor Pizza Oven is a game-changer for pizza lovers. Its portable countertop design heats quickly and bakes evenly, delivering delicious, crispy pizzas in minutes. It’s compact and easy to use, making it ideal for home kitchens or small gatherings.

You need to play around with it to determine the ideal settings for cooking the perfect pizza. I love that you can control the temperature for the top and bottom of the pizza independent of one another, but that does make it a bit fiddly to find the right combination of settings to use. I like that it can be used both indoors and outdoors. The pizza stone is a definite plus, as only pizzas cooked on a pizza stone seem to have the crust turn out right. It would be nice if it made pizzas bigger than 12" but that is the most common size I make anyway, so I can live with it.

Works super good!

I just finished making my first homemade pizza using this 12 inch pizza oven. It’s a fun process to creat your pizza but I made a few mistakes. The homemade pizza doe was the right 10 inch round shape but it was too thick at 3/8th inch. The thinner the better to make it more crispy. Also a tad more sauce, and a dabble of olive oil on the outside perimeter of doe would creat a more appealing crispy crust. Next time, I will add all the ingredients on the round flat pizza doe as it sits on the flat pizza paddle with corn meal/flour added to bottom for an easier slide onto the hot round stone in the oven. My first homemade pizza was edible but not great. I will continue to tweak the process and my next attempt will have two main improvements: thinner crust and hotter cook temp. I cooked the pizza at 550 F when 700 F + should improve the desired crispy taste. Roll that crust thinner but don’t allow any sauce leaking onto the hot stone. I’m looking forward to creating my next pizza but I was a bit disappointed with my first attempt as did not taste as good as ordered pizza. Hopefully I get better each time I make one.Update: great news my 2nd pizza attempt tasted much better. I used fresh mozzarella cheese (not store shredded cheese) that I sliced thin, the bread machine doe was rolled flat so it was only 1/8th thick, the toppings were added while the thin pizza doe was placed on the pizza paddle with a flour/corn meal bottom. I waited 30 minutes of preheating so the inside of the pizza oven was 700 F. These changes produced a crispy delicious pizza that all three of us who ate said yum. I did spill some pizza sauce on the hot flat12 inch stone, and after scraping it off it permanently colored the white stone black. I’m a bit disappointed with the cooking temperature: I preheated for 30 minutes to get the interior pizza oven to 700F, but as soon as open the lid and place the pizza on the stone it falls to 500 F. Since it only takes 5-10 minutes to fully cook the pizza, the interior cooking is 250 to 300 F below the advertised 800 F cooking temperature. Overall I’m a happy cook with lots of homemade pizza coming my way via this pizza oven but I would not label this pizza oven as premium.Update pizza number 10: YES, I have finally found my method to make a great tasting pizza better than any frozen or delivered pizza. I exchanged the 12 inch white round stone for a glossy coated black 12 inch stone which keeps the heat better and much easier to clean. I also use the pre-made 12 inch round grocery store thin crust ready to cook and stopped using the messy time consuming bread machine sticky doe. The pre-made crust is easy to slide on/off the metal pizza paddle and is so crispy after cooking. Add some olive oil around the crust naked edge with no sauce/toppings to stop any burning, I put 3 heaping tablespoons of pizza sauce, add about a tablespoon of pizza spices then spread the cheese/toppings. The pre-made crust does not rise upwards during heating so no burning of toppings near the top heater coils. I use a timer and it’s all cooked ready to slice/eat in 5 minutes. I’m now cooking 12 inch pizza’s for friends/relatives that are fun to make/eat and everyone loves them, and so will you.

THE DIRECTION TELL YOU TO TURN THE KNOB TO 4 AND THE KNOBS ARE IN 100'S ! GOING TO HAVE TO PLAY WITH IT TO FIGURE IT OUT BECAUSE THE TOP BURNS WHILE THE BOTTOM DOESNT LOOK DONE!