G3 FERRARI Delizia Pizza Oven G10006 with Aluminium Scoops, 400°C

This pizza maker is amazing, it's really simple to use and you can make some great pizzas on there. I only just started making pizza and the results are phenomenal! You can create an exquisite base with this. I don't think I'll ever order a pizza again after buying this. It cooks pizzas really quick too, just heat it up on 2 for ten minutes then pop you pizza on there (be sure to let it stand with the lid open for a few mins before cooking your pizza so the machine can reset though) The cleaning isn't too bad either just be warned that once the stone is stained that's it. You can't really clean it but it doesn't affect the cooking. Great pizza maker for the cheap price, I've probably already saved as much as I've spent on it already! A little tip, make sure to use some fine semolina during the stretching out your dough before putting it on there so it doesn't stick to the base.

I was as looking at buying a pizza oven for a long time, I had a wood fired one but I could only use it in the good weather, the temperature of the wood oven was random and it would put soot all over the toppings. I bought the G3 Ferrari and straight away the pizza were just like restaurant quality. The base is crispy with a fluffy texture and I can use this all the year round, the G3 was less half the price of the well known outside gas/wood pellet ovens. The normal domestic oven cannot reach the required temperature to cook the base without cremating the toppings. The G3 has a double element that ensures even cooking on the base and the toppings. I am very impressed with the G3 and I can fully recommend it.

I was advised to buy the cheaper JM Posner one but this one fits a 12" supermarket pizza. I have used it lots of times now and every time something goes wrong- either someone's pizza is burnt or not cooked. You really have to experiment to try and get the cooking time right depending on the pizza size and number of toppings, whether it is fresh or frozen etc. When it heats up and you cook the first pizza it isn't too bad. You then have to leave the oven open so it heats up again and the red light goes back on. However, what you cannot control is when that read light goes back off again. So you stick a pizza in when the light goes on, close the lid, set for 4 mins (say) and then you find after four minutes that the pizza oven has decided to shut the element off during the four minutes and the pizza is not cooked at all. So you then have to leave the lid open, while your guests wait for their pizzas and you are embarrassed, until the red light decides to come back on again, and then you decide to have another go but this time you have no idea what time to set so you have to constantly check so it doesn't burn - an utter nightmare. Serious design flaw. You need to shut the lid and KNOW that the element will be on and cook your pizza.

Great little machine for countries where firing up a wood pizza oven in the rain is not what you need on a weekday. Never got the same results from a conventional oven. Looking forward to trying other Middle Eastern breads soon because the temperature is and stone are exactly what you need to get them to raise. So if you don’t want to spend a fortune on takeaway Pizzas of poor quality any more and you don’t live in a city where you can buy authentic flat breads to have with your easily whizzed up fresh hummus, this is the machine for you. And I must mention that the company I bought it from were incredibly helpful with DHL delivery problems. I would happily buy another, just to have or to put away as a wedding present for some of the nieces / nephews. But then I’d also have to teach them how to make Pizza dough. But that’s the fun part. A great way to relax after a hard stressful days work. Thank you! Wonderful product for anyone who love’s authentic pizza and wants to save a fortune!

This is well worth the money. We've had none of the issues with regards to settings, that other people seem to have, and the instructions and recipe book are in English, and the recipe list is really extensive and covers other types of bread too. I've marked it 4 as we do seem to have a hot spot down one side. This isn't too much of an issue as we check the pizza periodically and turn it round at the same time. Settings wise we set to 2.5 to heat up then reduce it to 2. We don't pay too much attention to the lights as they seem to be on all the time regardless. I was worried we'd have a few epic fails but no, every single pizza has been perfect. I make up a batch of dough balls and tomato sauce and freeze the portions individually. Having pre-made dough and sauce on hand has saved my dinner time on endless occasions where I would've just bought a takeaway - there's always something in the fridge you can bung, on and a decent dinner is sorted within minutes. We have bought an edgeless oven tray to make the pizzas up on (covering it liberally with semolina first), a pizza paddle which is so much easier than the half moon paddles it come with (you can actually buy personalised paddles!!!) and finally I bought a wide wallpaper scraper to scrape off the debris after each pizza is cooked. All low cost investments which have made life so much easier.

Being a bit of a pizza fanatic, I was always a bit disappointed that my home made versions in an oven that reached only 250c and took 15 minutes to cook were heavy and soggy when compared to those bought in restaurants. I’ve nowhere to build a wood fired oven, and anyway, I can only eat so many pizzas, so the G3 Ferrari is the perfect solution, can be kept in a cupboard, takes less than 10 minutes to heat up to around 400c, a thick pizza, Napoli style as I like them, cooks in around 3 minutes. Bit of a skill to learn how to use and clean it, but that’s good fun. The result is as tasty as anything I have bought, light, crisp on the outside, soft inside and delicious. The scoops that come with it are good to use. I make dough in my bread maker, cook tomatoes, garlic and basil into a Sicilian sauce, then assemble into a masterpiece. I cannot recommend this too highly.

We have an Ooni Koda (Gas) Pizza Oven for outdoor use which is brilliant - BUT a pain in the bum when windy and wet. We generally have a pizza once a week and got fed up with having to get the big garden Umbrella out to keep dry and the wind blowing the gas burner out. Read about the G3 Ferrari, watched the YouTube video reviews and decided to go for it. Was exactly as described and so far has been great to use indoors. The Pizzas cooked so far have been very good with lovely crispy bases and well cooked dough and toppings. No failures..... yet! The flavour is not quite as good as the Ooni but as an indoor substitute it’s just what we hoped for. Our married daughters and their husbands think it’s great and the children love the end results. A WINNER!

This is honestly the best gadget I’ve ever bought. A bit of a learning curve to start with, my first pizza was a bit of a disaster sticking to the peels and then the base splitting as it went onto the machine. Making sure there’s plenty of flour on the peels solved that problem! Pizzas are absolutely delicious, lovely crispy bases and just the right amount of doughiness around the edges. Bit of effort getting the dough ready and preparing toppings but it’s well worth it. Not blowing my own trumpet but my pizzas taste as good if not better than any we’ve eaten in restaurants. Amazing gadget. I absolutely love it.

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Had this a few months now and made a good few pizzas. We use the ready made pizza bases from popular low cost german supermarkets with a couple of scoops of ready made pasta sauce as a base. Every pizza perfect Toppings cooked well Base nice and crispy. I was never one to buy pizzas and now I never will as this makes pizza how I like with toppings I like. Very easy to use and quick. Kids love making their own too great for sleepovers etc. Word of warning Take out the paddles before preheating. 😏

... Mes pizzas valent celles des professionnels. Néanmoins, quelques remarques : Nous trouvons, dans le manuel d’utilisation : 79 pages de recettes en italien. Indispensables pour un produit vendu en France, non ? 13 recettes de pizzas, en français, C’est bien assez ! 4 pages d’avertissements divers pour débiles profonds et assimilés, de plus mal traduites, mais 1 seule page pour savoir se servir du four. C'est normal, la race humaine ayant tellement évolué. Temps de chauffe, sur position maximum (3) bien moins de 10 minutes. Je n’ai fait que 4 ou 5 pizzas mais content et surpris dès la première. Celle-ci a été réalisée avec une pâte de 48 heures, la deuxième deux jours plus tard et la troisième ma pâte avait peut-être une semaine. La pâte à pizza se bonifie au fil des jours et se garde très bien mais dans un bon frigo et à une température basse. Cuisson : Pizza cuite en moins de 5 minutes sur thermostat 3. Je n’ai pas acheté un four qui monte à 350° pour m’en servir au minimum. La première fois, un bord a légèrement noirci. Mais c’est aussi comme ça dans une pizzeria. Les deux autres ont été également excellentes, sans noircir. Peut-être un peu le fond quand même. Dans mon four traditionnel, qui monte, selon les jours jusqu'à 320°, je n’ai jamais eu de pizzas aussi bien cuites et légèrement gonflées sur les bords. J’ai vraiment été surpris de la façon dont elles cuisent. On est pas si loin que ça des professionnels. Celles que je mangeais près de Marseille à la fin des années 50 n’étaient pas beaucoup mieux. Et pour ce qui concerne la consommation, moins de courant moins longtemps, ça devient économique. Ah, la pierre réfractaire. Oui, elle se sali dès la première utilisation et il vaut mieux s’en faire une raison tout de suite plutôt que de gratouiller n’importe comment avec n’importe quoi, ou d’utiliser des produits plus ou moins inefficaces. Elle noircit, un point c’est tout ! Il faut juste retirer ce qui est en relief pour la retrouver lisse et plate pour la prochaine cuisson. Donc, on gratte et on aspire et c'est tout ! Pour qui ne veut pas trop dépenser, car un vrai four coûte cher et consomme beaucoup, celui-ci fait un travail vraiment intéressant. C’est un bon achat qui, j’espère, durera. Pour les curieux, je fais ma pâte moi même depuis toujours, comme je voyais faire à la maison, avec de la levure déshydratée ou pas, une farine « bio » type 80, pas du tout italienne, l’eau de la « Brita », du sel et un peu de sucre, ce qui permet à la levure de mieux travailler quand celle-ci est un peu vieille. Attention à l'ordre d'incorporation des ingrédients. Compte tenu des éléments de fabrication plutôt simples, ce four pourrait coûter bien moins cher, il n’en serait que mieux.

Soy panadera, repostera y cocinera, y creo que lo tenía que haber comprado muuucho antes, leí que era la mejor, que hay otras que son más como sartenes y es verdad, es increible, 10 mn de precalentar en el 2,5 y la primera en 5 mn y el resto en 4 mn, ni en el horno salen así y en ese tiempo, ni digo. Además del consumo, ¿cuantó tiempo tardas? Con esto es superrápido, de verdad que merece la pena, incluso masa casera, salen perfectas, en casa estamos encantados con esta maquina.

Perfect pizza stoof! Very happy with it and it works great. Great investment also.