Best pizza with crispy crust

We thought we would use this pizza maker a lot more but honestly the learning curve isn't worth it. We make our own crust and will usually refrigerator ferment for a couple of days for the best flavor. We get really great results with our little propane model that we use outdoors but this thing is a whole other beast. The heating element design isn't great and heat distribution is weird, giving inconsistent results. We need something we can depend on when we put so much effort into making a great pie. Half the time it blows our circuit breaker (but that's a whole other story). We will brave the outside weather and our other oven, this is going in the donation pile.

Love it

This product is great for the price. It is easy to setup and use. It cooks evenly and provide a crispy crust. It definitely takes frozen pizza to whole new level. It is also easy to clean. I would definitely recommend this product.

My wife and I LOVE this pizza oven. We've tried making pizza in the oven and on the smoker/grill in the past, but now we have a purpose-built pizza over that works amazingly! Plenty of room to pile the toppings high, heats up fast and holds temp well, perfect crust every single time! I will never go back to take-n-bake ever again... it's all about home made pizza from here on out! 5 stars!!!

if I had not used this I would return it all I going to do now Is through it away as it is junk I can not recommend anything about tis products

I was really excited to use this pizza oven. I got a bit over ambitious about it but I learned a ton. This oven really does work well. Make sure to read the instructions thoroughly before using it. So I didn't want to just buy a pre-made pizza and throw it in, so I made the whole thing from scratch. Mind you I have never made a pizza in my life. I made all the ingredients from scratch including the dough. Put it in. Baked it per the instructions for the pizza recipe I had and ended up with a partially burnt pizza with a very thick crust. I'm telling you this so you can avoid my mistake. The pizza would have been perfect in a regular oven. However in this oven it's important to make sure the pizza isn't too thick. It even says this in the manual. I should have made a thinner crust pizza and maybe not over do it on the toppings and it would have been perfect. This oven seems to be made very well and looks to be durable. It works exactly as described and even though it was slightly burnt it baked a great pizza. I'm sure after a little more trial and error this is going to be a great tool in my kitchen. I'm extremely happy with it and highly recommend it.

I was actually very skeptical about this pizza oven as it just didn’t seem possible that it could get up to 800 degrees, let alone get up to 800 degrees in only 10 minutes. But, in fact, it does just that. It was very hot very quickly. The exterior stayed comfortably cool even after it had been cranked to the maximum temperature for at least an hour as we made several pizzas. It took a bit of trial and error to fine tune the cooking time and process. The first couple pizzas were good, but the crusts were not as crispy as I wanted. We lowered the temperature on the top burner, to slow the cooking process on top and that allowed the crust extra time to get nice and crisp. Also, thinner crusts crisped much better. Finally, resist the urge to open and spin the pizza. On the first few pizzas it felt like the crust and toppings were getting too near to burned on one side than the other and so I rotated the pizza like one would do with a wood fired pizza oven. However, opening the oven caused the temperature to fall pretty dramatically. On the other hand just embracing the bit of charring and letting the pizza continue to cook undisturbed produced the most delicious pies.Although it was up to temperature very quickly, I do think extra time helped the stone absorb more of the heat. Also, somewhat to my surprise, we found that the pizzas with a more done top were much more enjoyable so we started letting them stay in the oven undisturbed until the cheese on top was brown and bubbly all over. The paddles that came with the oven turned out to be super helpful. I have a small pizza peel that I thought would be better than the paddles (that look like a peel cut short), but it was much easier to manipulate and remove the cooked pizza using the paddles . I tried using cornmeal spread on the stone to prevent sticking on my first pizza, but ended up with the cornmeal burning and literally catching fire. I had to use the scraper to get rid of the cornmeal and thereafter had no issues with sticking. (I used cornmeal on my peel and that helped the raw pizza slide into the oven and did not cause any fires, so just don’t put your semolina or meal directly onto the stone and you’ll be fine.). Cleaning the oven was simple. The handles on the pizza stone make it easy to pull it out for a quite scrape or wipe down even before it has fully cooled, which speeds up the cleaning process.For fun, I used the pizza oven to toast some Cuban bread and it was hot and crispy in less than a minute. It worked much better than a toaster. I am anxious to try finishing meatball or sausage subs in the pizza oven to crisp the bread and get the cheese super melted. I think this oven will be perfect for that. Anyone that wants a good pizza oven without breaking the bank to pay for it will love this oven. It seems unbelievable that such a lightweight oven could cook pizzas so well.