---
product_id: 42033088
title: "Electric 12\" Pizza Oven"
brand: "forno magnifico"
price: "€ 247.43"
currency: EUR
in_stock: false
reviews_count: 8
url: https://www.desertcart.it/products/42033088-electric-12-pizza-oven
store_origin: IT
region: Italy
---

# Under 10 min cook time 750°F max temp Ceramic refractory stone Electric 12" Pizza Oven

**Brand:** forno magnifico
**Price:** € 247.43
**Availability:** ❌ Out of Stock

## Summary

> 🍕🔥 Elevate your pizza game—because waiting is so last decade!

## Quick Answers

- **What is this?** Electric 12" Pizza Oven by forno magnifico
- **How much does it cost?** € 247.43 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.it](https://www.desertcart.it/products/42033088-electric-12-pizza-oven)

## Best For

- forno magnifico enthusiasts

## Why This Product

- Trusted forno magnifico brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Compact & Stylish:** Sleek red design fits effortlessly on your countertop, elevating your kitchen vibe.
- • **Complete Pizza Kit:** Includes a 2-piece wooden pizza peel to launch your pizza-making skills into pro territory.
- • **Speedy Gourmet Results:** Fresh pizzas cooked to perfection in under 10 minutes—because time is luxury.
- • **Blazing Hot Performance:** Reaches scorching 750°F for authentic, crispy crusts every time.
- • **Stone-Crafted Perfection:** Heavy ceramic cooking stone locks in heat for perfectly caramelized pizzas.

## Overview

The Forno Magnifico Electric 12" Pizza Oven delivers professional-grade pizza baking with a powerful 750°F heating chamber and a ceramic refractory stone that ensures crispy, restaurant-quality crusts in under 10 minutes. Compact and stylish, it includes a wooden pizza peel set, making it the ultimate countertop companion for fresh, fast, and flavorful homemade pizzas.

## Description

The perfect pizza for cooking! Requires three things, high temperature, a refractory cooking stone and a dome-shaped cooking chamber. Until now the only other options were to either use pizza stones in a convention oven, with less than optimal results or purchase a wood-fired pizza oven which are expensive, immobile and time consuming.

Review: Love this. Hope it lasts, if so it's the best for the money. Oh, here is my dough recipe too... - I love this little pizza oven. I've had $800 Sodir 14" ovens, that get 670 degrees, and this rivals it for $100. The pic was my breakfast today, made from scratch. The thing is kind of flimsy in ways, but good enough. Stone gets super hot, which is exactly what you need to carmelize the crust, although it won't heat up super fast once the pizza is on. Would love a switch that would allow me to turn the in-lid coil on/off so I could decide when the top coil would broil - ideally would like to get the stone hot as hell then have the broil coil ON, even if the bottom couldn't be on 100% due to it's a fairly low-amp unit at 120V. But, that notwithstanding it's great. Just got the appliance, but here are some things I see/tips you might use for FRESH PIZZA (not frozen in other words:) ========================================================= 1 - prewarm it on 1 until you are 15 or so minutes out from showtime 2 - 10 minutes from showtime turn up to 2.5 (will get the "stone" to around 550-600 degrees, although the temp thing varies a bit much) 3 - use semolina on the pizza peel (don't bother with their included one - it's funky. Dry splintery wood to boot. I sanded & conditioned w/XVO) and still didn't like it In fact, go get this one if you don't have: https://www.desertcart.com/gp/product/B005G6TGZS/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 I took the handle off completely as I don't need it. Then, took some 800 grit wet/dry sandpaper to soften the edges so it doesn't scratch my nice little ceramic(?) pizza cooker surface 3 - a couple minutes before you put the pizza in the oven crank up to full blast so both burners come on 4 - again, it's a trade-off... heat to full blast THEN put the za in to get a crispier, caramelized crust OR do as in point #3 to get a better cook on the top The issue is once you put on full blast and it achieves temp, that's it for a while - the top burner won't come on and your pepperoni won't be cooking up to slightly crispy, nor will the cheese. It's a slight limitation. Now, lots of people complain about their making a sucky dough. I've spent a few years trying classic Neopolitan (the simplest, best and most difficult) and others and came to a compromise between the "real thing" and fairly easy to caramelize when you don't have a big 700 degree stone to work on. I'll call it Mikey's Americana. I'm still learning but here is my madness in detail: Mix: **20oz 1/2 bread flour (Kind Arthur is the best) and 1/2 "OO" Italian high-gluten flour (you can get at Whole Foods, etc.) **2.5oz corn starch (I use non-GMO) **2 tsp salt (I use a French gray salt) **1/3 tsp cracked pepper In another bowl mix - **8oz milk (2% is fine) and 6oz spring water (NEVER use tap for dough, it is full of chemicals including brain-damaging fluoride, in most cities) * heat the above to 100 degrees or so, 'till luke warm **1 tsp yeast (cheapo bread machine yeast works fine - keep in the fridge when not in use - I seal in my Foodsaver bag and refrigerate) **2 tsp sugar (I use "sugar in the raw") * stir the above, stirring occasionally and for 5 minutes **1 tb XVOO - *finish* with this (Partanna is great olive oil, on desertcart and in specialty stores) Now, put a little concave area in the dough and pour liquid in. Mix in a bowl, by spoon until coarsely mixed. Now, put a bit of olive oil on clean hands, put mix on a clean surface and knead until you have a decent mix, about 5 min. Put a dampened towel over and let it rest 10 min. Knead again, roll in flour (I use 1/2 above flour mix and 1/2 semolina flour for my prep flour) and put in a bowl for rising. Let rise 24 hrs. Take out, punch once to deflate and knead another few minutes. Dust w/flour and put back in fridge for another 24 hrs. Take out, knead and roll into a cylinder. Cut into portions (I do 5ths) and freeze or use. SO - rise 24, punch, rise 24, eat/freeze SO - when it's time to make your za, bring it out. If Frozen, let thaw in the frig the day before, then press into about a 4" circle, flour dust and let it rise for an hour or a little more, covered with a bowl or damp towel. When you prepare your dough for cooking, you can roll or do the hand method. The latter is too complicated to get into the gorey details here, so when rolling it try to just get it extended so it's maybe 3/8" thick. What I do is then put over my knuckles and SLOWLY stretch with only the very edge hanging over my knuckles, moving it around in a circular motion multiple times to get it even, and keep a little edge on it. (or, spin it if you don't mind cleaning.) So, your knuckles would be facing out in front of you, and the dough sagging between your hands if you can visualize that. Now, dust your peel with some semolina, add ingredients and cook. Don't forget to rotate your pizza 1/2 way through the process. Let it rest once out, for a couple minutes before slicing, preferrably on a rack or on some paper towels (so it doesn't go all soggy on 'ya.) Enjoy! PS - here is a good slicer - https://www.desertcart.com/gp/product/B019S3W8AO/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
Review: Simply the best countertop pizza oven - We've had the Forno Magnifico for about 5 years and it has worked, and still does work, flawlessly. We like it so much that we bought this one as a gift for our son and daughter in law. There are a number of features that separate this oven from the others--the stone inside is heavy enough that it retains heat very well meaning once warmed up the pizza crusts come out nice and crispy, this unit will heat up to 750F whereas most others will not heat up past 450F, and as hot as it gets you can also set it to keep a pizza warm without burning it.

## Features

- Cooking Chamber reaches over 750°F (400°C)
- ceramic refractory cooking stone
- Cooks fresh pizzas to perfection in under 10 minutes
- Includes 2-piece wooden pizza peel

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B06WLH4THP |
| Best Sellers Rank | #2,065,890 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #522 in Countertop Pizza Ovens |
| Brand | Forno Magnifico |
| Color | red |
| Control Type | Knob |
| Customer Reviews | 4.0 4.0 out of 5 stars (67) |
| Date First Available | October 29, 2013 |
| Finish Type | Painted |
| Included Components | 2-piece wooden pizza peel |
| Is Discontinued By Manufacturer | No |
| Item Weight | 11 pounds |
| Manufacturer | Forno Magnifico |
| Power Source | Electric |
| Product Dimensions | 20 x 12 x 8.2 inches |
| Special Feature | High Temperature, Ceramic Refractory Cooking Stone, Dome-Shaped Cooking Chamber |
| Temperature Range | 7.5E+2 Degrees Fahrenheit |
| UPC | 703255471662 735343504921 830720005128 |

## Product Details

- **Brand:** Forno Magnifico
- **Color:** red
- **Control Type:** Knob
- **Material:** Ceramic
- **Special Feature:** High Temperature, Ceramic Refractory Cooking Stone, Dome-Shaped Cooking Chamber

## Images

![Electric 12" Pizza Oven - Image 1](https://m.media-amazon.com/images/I/71GommSxB1L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Love this. Hope it lasts, if so it's the best for the money. Oh, here is my dough recipe too...
*by M***. on July 23, 2017*

I love this little pizza oven. I've had $800 Sodir 14" ovens, that get 670 degrees, and this rivals it for $100. The pic was my breakfast today, made from scratch. The thing is kind of flimsy in ways, but good enough. Stone gets super hot, which is exactly what you need to carmelize the crust, although it won't heat up super fast once the pizza is on. Would love a switch that would allow me to turn the in-lid coil on/off so I could decide when the top coil would broil - ideally would like to get the stone hot as hell then have the broil coil ON, even if the bottom couldn't be on 100% due to it's a fairly low-amp unit at 120V. But, that notwithstanding it's great. Just got the appliance, but here are some things I see/tips you might use for FRESH PIZZA (not frozen in other words:) ========================================================= 1 - prewarm it on 1 until you are 15 or so minutes out from showtime 2 - 10 minutes from showtime turn up to 2.5 (will get the "stone" to around 550-600 degrees, although the temp thing varies a bit much) 3 - use semolina on the pizza peel (don't bother with their included one - it's funky. Dry splintery wood to boot. I sanded & conditioned w/XVO) and still didn't like it In fact, go get this one if you don't have: https://www.amazon.com/gp/product/B005G6TGZS/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 I took the handle off completely as I don't need it. Then, took some 800 grit wet/dry sandpaper to soften the edges so it doesn't scratch my nice little ceramic(?) pizza cooker surface 3 - a couple minutes before you put the pizza in the oven crank up to full blast so both burners come on 4 - again, it's a trade-off... heat to full blast THEN put the za in to get a crispier, caramelized crust OR do as in point #3 to get a better cook on the top The issue is once you put on full blast and it achieves temp, that's it for a while - the top burner won't come on and your pepperoni won't be cooking up to slightly crispy, nor will the cheese. It's a slight limitation. Now, lots of people complain about their making a sucky dough. I've spent a few years trying classic Neopolitan (the simplest, best and most difficult) and others and came to a compromise between the "real thing" and fairly easy to caramelize when you don't have a big 700 degree stone to work on. I'll call it Mikey's Americana. I'm still learning but here is my madness in detail: Mix: **20oz 1/2 bread flour (Kind Arthur is the best) and 1/2 "OO" Italian high-gluten flour (you can get at Whole Foods, etc.) **2.5oz corn starch (I use non-GMO) **2 tsp salt (I use a French gray salt) **1/3 tsp cracked pepper In another bowl mix - **8oz milk (2% is fine) and 6oz spring water (NEVER use tap for dough, it is full of chemicals including brain-damaging fluoride, in most cities) * heat the above to 100 degrees or so, 'till luke warm **1 tsp yeast (cheapo bread machine yeast works fine - keep in the fridge when not in use - I seal in my Foodsaver bag and refrigerate) **2 tsp sugar (I use "sugar in the raw") * stir the above, stirring occasionally and for 5 minutes **1 tb XVOO - *finish* with this (Partanna is great olive oil, on Amazon and in specialty stores) Now, put a little concave area in the dough and pour liquid in. Mix in a bowl, by spoon until coarsely mixed. Now, put a bit of olive oil on clean hands, put mix on a clean surface and knead until you have a decent mix, about 5 min. Put a dampened towel over and let it rest 10 min. Knead again, roll in flour (I use 1/2 above flour mix and 1/2 semolina flour for my prep flour) and put in a bowl for rising. Let rise 24 hrs. Take out, punch once to deflate and knead another few minutes. Dust w/flour and put back in fridge for another 24 hrs. Take out, knead and roll into a cylinder. Cut into portions (I do 5ths) and freeze or use. SO - rise 24, punch, rise 24, eat/freeze SO - when it's time to make your za, bring it out. If Frozen, let thaw in the frig the day before, then press into about a 4" circle, flour dust and let it rise for an hour or a little more, covered with a bowl or damp towel. When you prepare your dough for cooking, you can roll or do the hand method. The latter is too complicated to get into the gorey details here, so when rolling it try to just get it extended so it's maybe 3/8" thick. What I do is then put over my knuckles and SLOWLY stretch with only the very edge hanging over my knuckles, moving it around in a circular motion multiple times to get it even, and keep a little edge on it. (or, spin it if you don't mind cleaning.) So, your knuckles would be facing out in front of you, and the dough sagging between your hands if you can visualize that. Now, dust your peel with some semolina, add ingredients and cook. Don't forget to rotate your pizza 1/2 way through the process. Let it rest once out, for a couple minutes before slicing, preferrably on a rack or on some paper towels (so it doesn't go all soggy on 'ya.) Enjoy! PS - here is a good slicer - https://www.amazon.com/gp/product/B019S3W8AO/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

### ⭐⭐⭐⭐⭐ Simply the best countertop pizza oven
*by A***R on March 6, 2021*

We've had the Forno Magnifico for about 5 years and it has worked, and still does work, flawlessly. We like it so much that we bought this one as a gift for our son and daughter in law. There are a number of features that separate this oven from the others--the stone inside is heavy enough that it retains heat very well meaning once warmed up the pizza crusts come out nice and crispy, this unit will heat up to 750F whereas most others will not heat up past 450F, and as hot as it gets you can also set it to keep a pizza warm without burning it.

### ⭐⭐⭐⭐⭐ Truly is an unbelievably great little machine
*by S***R on May 1, 2015*

Truly is an unbelievably great little machine. I like to bake the bottom a minute or so first , then add the sauce and toppings whilst on the machine , that way I get my base's super crispy .Use it all the time . Son's imminent birthday party requires 10 pizza's - easy , consistant and using wholmeal dough its much healthier than you would imagine.

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---

*Product available on Desertcart Italy*
*Store origin: IT*
*Last updated: 2026-03-20*