Indoor Pizza Oven - Makes 12 Inch Pizzas in Minutes, Heats up to 800°F - Countertop Electric Pizza Maker with 5 Touchscreen Presets, Pizza Stone and Peel Included - Stainless Steel

​I’ve been making pizza for over 20 years, starting with my home oven and eventually moving to a Bertello and a Gozney Arc XL. The Gozney is excellent for Neapolitan, but I usually make NY style, and sometimes I just want to bake indoors. Since my new home oven only goes up to 500°F, I needed a better solution, and the Chefman didn’t disappoint. ​I’ve only used it twice so far, and the results were excellent. I’m sure with more testing I’ll get even better results. I only made NY style, and while this oven goes up to 800°F, I think you really need at least 900°F for a true Neapolitan. However, I have no doubt it will still make a decent one. ​The pizzas in my photos were made with 70% hydration King Arthur flour, yeast, and salt. I didn't use oil or sugar because I wanted to see how the browning worked on its own. I used the NY preset, which cooked them in about 5–6 minutes. Both were delicious and miles above any home oven pizza I’ve ever made. ​The oven has a fan that makes it sound a bit like an air fryer, but it isn't too loud. You do need to turn the pizza at least once for an even cook. It preheats to 650°F in 20 minutes, and while the stone is on the thinner side, it was plenty hot for the second pizza by the time I had it prepped. Even a Gozney needs a few minutes between launches, so I don't see that as a negative. Overall, I’m very happy with it; it's a great value at this price point.

I have an ooni style outdoor pizza oven I got a few years ago that I use outdoors with a propane tank primarily. While I learned a lot about making pizzas with the outdoor oven, I did not use it as much as I hoped as it is a process to get it out of storage, get it set up with the propane; about an hour of prep just to make a pizza or two in less than 6-7 minutes. I started looking at the indoor electric ooni oven when it was announced, but the price was $1,000! Over time I started to notice a few different brands pop up with progressively cheaper indoor ovens. I pulled the trigger on the Chefman based on the reviews and that it was an actual brand I recognized. This thing is excellent! While there is a learning process to making great pizza in a high heat oven like this, the prep and cleanup is so much easier than an outdoor oven. Basically plug it in, let it preheat (took 22 minutes for 800F, under 15 for NY Pizza option), and prep your pizza while it is warming up. Very easy to use interface and easy timer to use as well. Comparing to the outdoor oven, you don't have to rotate the pizza every 20-30 seconds to get an even cook, just stick the pizza in the over and set the timer. You can easily watch with the window and light as well in case you need to pull the pizza early. On the flip side, I do feel like I lost just the slightest amount of flavor from the lack of real fire/smoke, and the ability to add wood chips for extra smoky flavor. That is by no means a deal breaker. For cleanup, turn the oven office and let it cool itself down a bit and then open the door for additional cooling. Come back to the oven after it has cooled enough to pull the stone out. I have a scraper to clear off anything that may have stuck to the stone to clear it easily. I typically avoid rinsing these type of stones unless absolutely necessary, and if you do, make sure it is dry before storing. Make sure to check the oven for any debris as well and clear that out as well, otherwise you will invite smoke to your next indoor pizza party. If you have never made pizza in a high heat oven, just know that there are skills to learn and it is worth the effort. It is important to use the right dough too, some dough will just burn at high heat. Even things as simple as prepping the pizza and passing it off to the peel and then to the stone can be tricky until you get the hang of it. Stick with it, and you will be impressed with the high quality pizzas you can make at home.

Just received today. Very pleased with the size and quality. It's important to read the instructions once this arrives so that you will understand what you have to do to the oven prior to using it. After you have taken care of that process it's off to creating great pizzas. They come out amazing every time. I cooked this one using the Manual setting and at 600 degrees. This is a very professional quality oven. It heats up to 800 and cooks very evenly. It has a fan which cools the oven once you're done cooking. The fan is not very noisy, in fact it's pretty quiet. This is a good size and very versatile.

Makes great pizzas, quickly, and easily once you get the pizza in the oven. Hard to get the pizza off the provided perforated paddle - even using flour/cornmeal/oil. I ordered a different solid paddle; hopefully that will help by allowing the cornmeal to stay between the paddle and dough. Good heat transfer so far no burned or undercooked pizzas. A bit challenging to clean since it is deep, shallow with elements top/bottom. We're happy with the oven and we believe it was a good value for the money.

I've had mine for a year now, and use it at least once a week. It doesn't get hot enough for Neopolitan, no matter what it says, so if you're really jonesing for that, look elsewhere. It does fantastic New York, Chicago and Roman-style. It's fast to heat up, and doesn't warm up the entire house.

When they replaced the first pizza oven that had a damaged seal and was putting smoke all over the place, the replacement had the interior light that didn't work. That's obviously important because you need to see how your pizza is cooking. I had, and have a Asurion protection so I went onto their website to file a claim. Their website said that they're having website problems and do I want to chat so I said yes I want to chat then it said do you want to speak to a person and I spoke to a person that person then said they have to contact their liaison at Amazon and bring them on the phone. When a person that Amazon answered the Asurion person was not on the line. I then spoke to Amazon. at length and had to repeat it all and they said they had to transfer it to somebody else after I spent 23 minutes explaining it again at that point I said I'm done. I compare the value of my time and aggravation against $200 to purchase this again, even though I have the protection from that so-called insurance plan. So I'm giving up on any assistance from Asurion or Amazon because leaving behind the aggravation that this is caused me and the substantial waste of time taking me away from things that I wanted to do. I just am going to purchase another one and pray that I don't have a problem so I've had two of these that were defective and the last one was one great hassle trying to get it fixed even though I have the plan.. June 15 update So I still think that this pizza oven makes the best pizza and it is the very best pizza oven but their quality control isn't as good as the outcome from their oven. The seal just inside the horizontal door in the front of the unit had a cut in it. This allowed heat and smoke to come out of. That location and burned the face the inside surface of the front door. This was very disappointing. It still cooked fabulous pizza, however, the quality control was not as good as the results that come out of the oven. I contacted the company and they asked for full documentation so I took a lot of pictures and. They agreed to replace the oven and told me to dispose of the defective one.. 9 April 2025 update I've been making about one pizza a week with the Jo at about 65% hydration and I use the Neapolitan setting and every pizza is perfect with no burnt spots and no need to turn oare rotate the pizza while it's cooking like in previous Irving's that I had. I'm amazed with how even the heat is and how perfect the programs give me what I want. I did find a crack in the seal between the face of the oven and the door and I noticed that that spot on the face of the oven was getting burned and smoke was coming out of that area so it's obviously not ceiling over the area where it's cracked. I called Amazon today cause I've had it 29 days and I didn't want to be locked out of a resolution. Amazon was extremely helpful and they're going to try to make contact with the manufacturer to see whether they just want to replace the seal or whether they want to replace the whole oven. I'm willing to try either. But that said the support from Amazon. on this is beyond my expectations and the quality of the oven is exceptional. Like I've said, I've had many Pizza oven some costing in the thousands of dollars and they work inside or some of them work outside and this is by far the very best pizza oven I've ever experienced, and I highly recommend it. 25 March 2025 Update I use Antimo Caputo Nuvola Super 0 Pizza Flour. So light, airy and perfect! I've made about 6 pizzas so far and every one perfectly cooked with no burn spots, no need to rotate pizza. I use Neapolitan button with no changes. I suggest making your dough with 65% H20. Keep it clean, easy to do, for best results. HIGHLY recommended. 7 March 2025 update: I now have made three pizzas in this oven and the most remarkable thing is that the heat is so even that I don't have to rotate the pizza while it's cooking. I've had other pizza ovens like Uuno and Piezano. This is the best of those. While I don't shape my pizzas very well, this image is what tonight's pizza looks like: I strongly recommend this if you really want a quality pizza cooked indoors. And I'm OCD ------ It arrived today. I also have an Ooni gas-fired pizza oven. But as soon as it arrived and I read the instructions, I preheated top and bottom for about 45 minutes. It's primarily the stone that should cook the pizza so it's important to give it plenty of time to heat to the desired temperature. The instruction manual is one of the best I've seen, type not to small and not a 2" x 2" "instruction sheet". I used the Neapolitan setting and it took about 5 to 7 minutes to cook. Seems well made. EASY to use. I've tried a lot of other indoor pizza ovens and this IMHO, seems to be the best. At Amazon you can't go wrong with their free 30 day return window. I recommend this. So I'd say the customer service is excellent but I took one star off. I had five stars before because of the bad quality control, letting this come out of the assembly line and into distribution. In summary, in my opinion, this is still the very best pizza, oven, electric pizza, oven that you can acquire, and their customer service is first rate.

As advertised. I love this oven! Homemade pizzas taste better and cost far less than buying them, and the dual‑heating design cooks from both the top and bottom at the same time. You can easily adjust the temperature based on the style of pizza you’re making. Once preheated, it cooks a pizza in about 10 minutes, and it handles 12" pies or flatbreads with no trouble at all. I do think the price point could be a bit lower, but after comparing several ovens, this one offered the best features for what I was willing to spend.

This is a great purchase. My experience is this, I make pizza dough, ummm... I make pizza sauce...ummm...I like pizza. I saw a Ooni volt 2 which was $699.99 in action just incredible and expensive. So I research other pizza ovens and was surprised there where others out there. I settled on purchasing the Chefman because of Youtube videos and price. My price was $199 bucks. When I saw that this could go as high as $400 it was a no brainer. Lets go. 1. The Chefman comes with it own peel, a good one. 2. The packaging was excellent 3. The Chefman is built really good and has a cooking stone. 4. The ease of use is great it has preset for Neapolitan ,New York and thin style pizza just set and forget and has a manual function. I use the manual the most. 5. Once the unit heats up about 18 minutes it will cook every pizza you put inside in about 4 minutes. Then you wait about 2 minutes to reheat and make more. 6. The Chefman will make only up to 12 inch pizzas 7. You can use it for other things Cookies, Bread, use your imagination just make sure you use a pan when cooking those. 8. This is very important, make sure you put it in a ventilated area. Why? This unit heats up to 800 degrees if you get a hole, in your dough that gets on your pizza stone and you get cheese or sauce on the stone you got smoke a lot of it. This happened the first time I tried to put the pizza in the oven with the peel. I, Me, a MORON, did not check good enough if the pizza on the peel was sticking to it. When I went to put the pizza in the oven the sauce went,the cheese went, the pepperoni went, but the pizza dough did'nt. Let me tell you there was smoke, and I don't know if you ever tried to pull a heavy 800 degree pizza stone out of an oven and get it outside before someone calls the fire department but it wasn't fun. So cleaning the stone was not fun. That said I got it clean. This is a true story. 9. Make sure your pizza slides around on the peel before you put it in. 10. Once I, or you, got that down The Chefmans makes unbelievable pizza 11. Don't think your just gonna make a dough, throw cheese on it, pop it in and wola! PIZZA,Easy breezy its not.This thing works but You have to put the time in. Before you buy this you have to learn. 12.The Chefman works as good as any pizza oven out there, with the price of pizza going up everywhere, you can save money by making your own if your willing to put the time in. This is what I was looking for, this works, and don't listen to all the talk about the top light not coming on and stuff. I use the manual and the only drawback is you wait a little after the first pizza done to cook a second one. I love it and if you know what your doing this thing kicks serious butt. If you could get it for $199 my opinion its a steal. When I was considering shelling out the money for the Ooni volt 2 seriously, I'm glad, I didn't. So go make some pizza.

Excelente horno, las pizzas estilo napolitano estan en 2 o 3 minutos, llega a una temperatura adecuada y es muy practico para un dia de pizzas en familia o un dia de antojo, con una buena mas y este horno se pueden lograr excelentes resultados.

Excellent pizza oven when operated correctly. It cooks pizza quite fast, but never as fast as the company claim. For a napolitan pizza, it takes around 4m30s, and for a new york style, around 7-8min. But the results are perfect! Make sure that you wait at least 30 to 40 minutes of warm-up before using the oven. Even if the oven tells you it is ready, it is not uniformly heated up, the temperature vary from edge to center and front to back. Also, you need to rotate the pizza 180 degrees half-way into the cooking even if the company tells you it is not needed. The front cooks a lot faster than the back. But if you follow these guidelines, it cooks very well. Pretty easy to clean. For the price, it can't be beaten! I really love it!

Excelente forno. Aquece rápido e muito estável. Satisfeito com a operação simples

comparado con otros, este es el mas potente y rapido con funciones preestablecidas.Lo uso para un negocio y funciona super bien

Very pleased with this purchase. I've used it not only for making some of the most delicious pizzas I've ever made, but have also baked excellent pitas. I look forward to using the high temperature capability for making naans sometime soon and also tandoori chicken (using a high temperature pan). Key for using this for pizza is learning how to launch a pizza properly so that it does not hit the back of the oven (which would be hard to clean). There are plenty of YouTube videos that show how and even someone like me who wasn't experienced with a peel didn't find it too difficult to learn. Although some older reviews mention significant steam leaking from the door, that was not my experience, any amount of steam leak was pretty small. It's pretty impressive how an oven that can get very hot doesn't make the surrounding area around it very hot. I highly recommend this purchase, especially if you like New York style pizzas which it can do to perfection.