Luigi 450°C Pizza Oven 68816 - Indoor Electric Neapolitan Pizza Maker - Up to 12" (32cm Stone) - Improved Max Temp - 1700W - Adjustable Timer - Touch Control LCD - 240V

Have for a year now. Really pleased with the pizza Oven. Gets hit enough for proper Neapolitan pizza. Heats up in just over 15 mins. Very economical to run. I store in my garage and put it on the counter top in kitchen. I've also had pizza parties outside and taken to friends houses. Very versatile. The fans kick in to help cool down. I still use the peel it came with. If your sitting on the fence and want to save over £200 on the Ooni Volt I would go for it.

As a pizza enthusiast, I was on the lookout for an electric pizza oven that could reach at least 400 degrees Celsius without costing a fortune. I must say, this Unold Luigi really impressed me. It’s a small and lightweight oven but still delivers great performance, reaching 400 degrees in about 20 minutes. It maintains its temperature well between pizzas (I’m specifically referring to Neapolitan pizza, which is the only type I’ve made so far). It’s easy to use, with preset programs available, plus a DIY option to set your preferred temperature. One feature that’s truly impressive for this price range is the ability to choose whether to use the bottom heating element, the top one, or both. To sum up, I believe the value for money is virtually unbeatable. I highly recommend it to anyone interested in making Neapolitan pizza and looking for satisfying results without spending a fortune or settling for a standard home oven (which simply won’t reach such high temperatures).

Very good and well worth the money. We purchased the knife and the shovel etc. These are good quality and you need the shovel to remove your pizza as at 400 they cook quickly and the shovel means you can get in/out fast. Use plenty of semolina on the stone base and your preparation area for your uncooked. The back gets quite hot so leave a gap. There is a bit of steam from around the door so allow for good ventilation. With independent temperatures for the top and bottom you can ensure a crispy base and a cooked but not burnt topping. If you do get spills inside, I wait until cool and wipe down. Not really noisy. Bleeps when temperature is ready for cooking. I am sure we will cook other things in it at normal lower temperatures. Heat up time, well we switch it on we set the temperature then I roll out the dough and prepare the stone and preparation area with semolina. Prepare pizza and the oven is up to temperature 15 mins maybe. Always use home made dough so no idea about frozen settings.

Absolutely what I wanted!! This is epic for its price, I never thought I’d be able to make pizza like this without a gas or wood fired pizza oven! Now I can do them in the kitchen with ease! What an excellent bit of kit. The pizza peel is good, the slicer/cutter is even better! I only really wanted to make Neapolitan so we just use the preset setting, then when it beeps saying it’s ready, leave it for even longer to make it extra hot in there to help with leoparding your crust! It cooks a pizza in 2 minutes, super quick! Just leave it in longer if you want it more burnt on your crusts and the base! A little trick for more leoparding, when it’s finished, lift the pizza with the peel towards the heating element at the top and it will help, I’ve even touched it accidentally a few times which leaves nice tasty char marks. The right dough makes a big difference, I used a lot of shop bought doughs and they were okay but didn’t get the puffy crust and leoparding we wanted. So make your own or buy from somewhere like gozney or greatballsofflour. The pizza stone is simple to clean with just water. 5🌟 from me, exactly what we was looking for at a great price! Good job Unold.

Wow,wow,wow.Im a chef of 35 years,let's get this one out of the way first.My results over 4 usages have been a trial and error,due to the fact I don't like protocols and presets.Yet I started from the bottom and worked up.I used a preset for a Margarita with a shop bought dough as a base mark.The results were amazing.Them started putting the machine to work.Own dough from poolish 70% hydration and used manual settings depending on thickness and toppings.The results were superb.Sometimes if your experimenting on doughs etc,then you may be have to stand around looking through it's clear window.Its all part of the fun.The presets do a fantastic job,yet you may have to adjust times and temps accordingly.The heat displacement is great and the size respectable.The tainting from the oven is a little concerning,yet according to the manufacturer it's a natural occurrence.Cleaning wise its a small oven.Dont think you can get full on arms into it due to its exposed elements.Overall its well worth the money if your willing to experiment.Customer service wise ive not had any reason to call them so could not give an honest review in that department Buy the German engineered machine I don't think you can go too far wrong for it's price point against it's competitors at it functionality,price,ease of use and a great addition to the kitchen gadgets.

I bought this oven to test it. Here are my findings. In short: its quite fun, provides good enough results and is a great value for money. Don't trust the pre-made profiles. The first picture attached is using the Neapolitan setting which as you can see produced a nice leoparding on the crust but split the cheese. This was using fior di latte and a Neapolitan dough from the pizzeria that I work at. Still a good pizza but the split oily cheese is not perfect. This trend continued with the 2nd test which was a new york style. Again the cheese got split, HARD. This one was quite disappointing as the pepperoni also didn't really render leading to a greasy mess. Perhaps freeze your cheese for 45 mins prior to topping the pizza. In general I would say avoid the pre-made profiles and experiment yourself to see what top and bottom temps work best for you. For me and my purposes, to get a crispy base you have to be maxing out the bottom at 400 degrees otherwise it stays quite pale. For the third pizza, I made a sauce on top pie with slice mozz and fresh mozz. I think this one turned out the best, the base was crispy and the cheese did not split. The dollops of sauce also added a very nice contrast. At the top temp the bacon I had on this pizza also had a chance to crisp and render a little again. These I think are the best settings for cooking something between new york and Neapolitan, I'll call it a sourdough pizza style temp: TOP - 290 BOTTOM - 390. 4-6 mins. My final thoughts: This is a really fun oven to use and the experience so far has been pretty good. It is easy to work and easy to clean. For the price this is a bargain and a half that gets you pretty good quality bakes. Cooking two pizzas back to back is also not an issue for me, the stone recharged fairly quickly whilst building the second pizza. I have seen a review about problems with the fan. If I encounter this I shall update the review. If you are a pizza enthusiast and have a bit of free counter space, give this one a try. I hope the factory smell goes away soon also. In terms of pan pizza I would say don't bother, the pans that I have for both Detroit and Chicago style sit way too close to the top heating element, a domestic oven is better for pan pizza.

This oven makes fantastic pizzas. It’s quite a large item, so consider storage before buying. The user interface is a little complicated and not particularly intuitive, particularly the warm up which require two consecutive button presses which are not obvious unless you read the instructions, but once you’ve learnt that it straightforward to operate. The oven gets up to temperature in about 20 mins, and cooks great pizzas in 2 minutes. I have just kept the default settings and had no issues with burning. I find it helps to remove the pizza 10 seconds before the timer ends and rotate the pizza for the last bit. I really like the convenience of this oven, it does the job without fuss and the advantage of electric is consistency and ease of use.

Amazing and worth every penny! Great If you are looking for an indoor pizza oven that will allow you make great Neapolitana 🤌 this is perfect choice. Great for parties. It keeps temperature really well and you can cook one pizza after another! Other ovens lose temperature too fast or cannot event get close to the temperature you need for great Neapolitana. 1:30 and your pizza is ready!!! Auto rotating pizza stone is awesome addition.

Der Unold 68916 Pizzaofen Enzo ist absolut fantastisch! Die Pizza wird unglaublich knusprig und schmeckt fast wie aus einer echten Pizzeria. Der Ofen heizt sehr schnell auf und erreicht hohe Temperaturen, wodurch der Teig perfekt gelingt. Auch die Bedienung ist einfach und unkompliziert. Die Verarbeitung wirkt hochwertig und das Design sieht modern aus. Selbst Flammkuchen oder andere Backwaren gelingen hervorragend. Für Pizza-Liebhaber eine absolute Kaufempfehlung!

Il mio primo forno per pizza è stato un G3 Ferrari. Un bel giocattolo, per carità, ma, come tutti i fornetti a conchiglia, ha 3 grandi difetti: - Senza modifiche, la temperatura arriva a sfiorare i 380°. Troppo poco. - Appena apri il coperchio si ha un calo drastico della temperatura. - La resistenza è posta sopra la parte centrale e quindi si deve scegliere tra il cornicione crudo o la mozzarella bruciata. Da tempo cerco un forno elettrico che non costi un accidente e non pesi un quintale in modo da prenderlo solo un giorno a settimana e poterlo poi riporre. Questo forno Unold è perfetto! - Sebbene il costo sia molto più basso rispetto ai suoi competitor (effeuno, ooni volt, etc.) è molto ben fatto. - Dopo 20 minuti di preriscaldamento raggiunge la temperatura di 430°. - Posso infornare pizze a raffica e la temperatura resta sempre sopra i 400°. - La cottura è perfettamente uniforme. - Spostarlo non è un problema (pesa effettivamente 10 Kg). E' come spostare una cassa di acqua. - E' abbastanza compatto (anche se non è piccolo come il G3 Ferrari, ovviamente). - Il timer incorporato è molto comodo. Che dire... sono super soddisfatto dell'acquisto e non posso che consigliarlo vivamente.

Lieferumfang Der Unold Alfredo kommt sehr gut und sicher verpackt an. Im Karton enthalten sind alles, was man für den Start braucht: • der Pizzaofen, • ein Corderit‑Pizzastein, • eine hochwertige Aluminium‑Pizzaschaufel, • sowie ein Rezeptbuch für die ersten Versuche. Alles macht bereits beim Auspacken einen wertigen Eindruck. --- Verarbeitung Die Verarbeitung ist hochwertig und solide, wie man es in dieser Preisklasse erwartet. Das Gehäuse wirkt robust, die Bedienelemente sauber verarbeitet. Die Sichttür ist etwas klein geraten, reicht aber aus, um den Backvorgang gut im Blick zu behalten. --- Nutzung & Backergebnis Der Ofen überzeugt mit einer sehr schnellen Aufheizzeit von ca. 25 Minuten, ideal für neapolitanisch angehauchte Pizzen. Mit dem Standardstein gelingen die Pizzen gut, aber ein Biscotto‑Saputo‑Stein ist als Upgrade fast ein Muss – damit gehören schwarze Böden der Vergangenheit an, und die Hitzeverteilung wird deutlich gleichmäßiger. Das Handling über die Drehknöpfe ist angenehm einfach und intuitiv. Besonders praktisch ist der Timer: Beim Vorgängerofen habe ich die Zeit oft aus den Augen verloren – hier passiert das nicht mehr. --- Fazit Der Unold Alfredo ist ein fantastisches Upgrade gegenüber kleineren Modellen wie dem Ferrari oder Ariete. Er liefert in nur etwa 2 Minuten eine schöne, fast neapolitanische Pizza mit tollem Rand und gleichmäßigem Boden (insbesondere mit Biscotto‑Upgrade). Für alle, die zu Hause Pizza auf hohem Niveau backen möchten, ist dieser Ofen eine klare Empfehlung.

Ich backe leidenschaftlich gerne Pizza und dieser Unold Pizzaofen hat mein Homemade-Pizza-Game komplett revolutioniert. Die Ergebnisse sind sensationell und kommen echten Profi-Pizzen wirklich nahe. Die 450°C Temperatur sind der absolute Gamechanger. Im normalen Backofen habe ich nie diese perfekte Kombination aus knuspriger Kruste und luftig-weichem Rand hinbekommen. Mit diesem Ofen gelingt das jedes Mal. Der Pizzastein speichert die Hitze perfekt und gibt sie gleichmäßig ab. Die Backzeit von etwa zwei Minuten ist wahnsinnig beeindruckend. Pizza rein, kurz warten und schon ist sie fertig - Boden knusprig, Käse perfekt geschmolzen, Rand mit schönen Blasen. Genau wie beim guten Italiener. Kein Vergleich zum 15-Minuten-Marathon im Backofen. Was mich total überzeugt: Der Ofen ist energiesparend. Statt den großen Backofen lange vorzuheizen, ist der LUIGI in wenigen Minuten auf Temperatur und braucht nur für die kurze Backzeit Strom. Das macht sich auf der Stromrechnung bemerkbar. Das Edelstahl-Gehäuse ist hochwertig verarbeitet und sieht professionell aus. Der Pizzaofen wird natürlich heiß, aber das ist bei diesen Temperaturen normal. Mit etwas Vorsicht und dem richtigen Platz kein Problem. Die Bedienung ist kinderleicht. Einschalten, aufheizen lassen und loslegen. Der Pizzastein hat nach mehreren Wochen intensiver Nutzung eine schöne Patina entwickelt und funktioniert immer besser. Die Pizza haftet nicht an und lässt sich perfekt mit dem Pizzaschieber handhaben. Ich backe mittlerweile mehrmals pro Woche Pizza und jedes Mal sind Freunde und Familie begeistert. Die Qualität ist wirklich Restaurant-Level. Sogar neapolitanische Pizza mit hochhydratisiertem Teig gelingt perfekt. Die 1.700 Watt reichen völlig aus für die gewünschte Temperatur. Der Ofen heizt schnell auf und hält die Hitze konstant. Auch mehrere Pizzen hintereinander funktionieren problemlos ohne Temperaturverlust. Für alle Pizza-Liebhaber, die es ernst meinen, ist dieser Unold Pizzaofen die beste Investition. Verwandelt deine Küche in eine echte Pizzeria. Der Preis ist mehr als gerechtfertigt für die Qualität und die Ergebnisse. Absolute Kaufempfehlung - mein Highlight in der Küche.

Fast delivery, very securly packed which i highly appreciate and the oven works like a charm!