CHEFMAN 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

This pizza oven works great and is hassle free. Having gone thru the misery of Ooni pellets I’m delighted to have this unit that fires well, maintains heat and quick cooks pizza without scorching (burning) the top. I use only the manual setting as I make my pizzas from scratch and just crank it up to high, let it heat for a good 20 minutes and start cooking. The control panel could be a bit brighter but when I am cooking in late afternoon, it’s fine. So far it is performing well. Now to see if it lasts. Having used Ooni as well as large wood fired back yard ovens, this electric unit is next best thing to the real deal. Forget the Ooni and get this at about half the price.

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.

During the burn-in process I thought I'd check the stone temperature with my IR gun and found that it only reached 660 F when it was set at 800 F, even after 50 minutes. So I thought I'd characterize the stone temp across the range of temperature settings. The attached plot shows the average final stone temperatures versus the set temperatures (taken 1 inch from the front edge of the stone). As you can see the final stone temperatures are always lower than the set temperatures and the difference gets larger the higher the temperature setting. The final 800 F temperature setting only reaches 660 F, or 140 F lower that the set temperature. The final temperatures vary by +/- 10 F around the average which is actually quite good. I've submitted a support request so I'll see what they say and post an update. Update (7/16/25): Here is Chefman's response to my inquiry: *** "The unit is designed and advertised to reach a maximum of 800 F in the internal cooking cavity. The stone is not expected to reach 800 F. The unit has internal sensors which gauge the temperature in the cooking cavity, but the sensors are again not on the stone. Additionally, when opening the door the heat goes out and cold air comes in and the resulting temperature reading is not accurate. The overall cooking environment does change when the door is closed. The unit appears to be operating as expected. We will keep this information on file in the even there is and issue and you need our assistance." *** I found no place in the cooking cavity that came close to 800 F and the few seconds it takes to measure hardly affects the temperature of anything with thermal mass. The best I ever saw after preheat times in excess of 30 minutes was 700F near the stone's center. Note the wording on the 800 F spec, "up to 800°F temperature settings". So you can SET temperatures up to 800 F, but the stone will never reach that temperature. That just indicates that their temperature sensor, which is 1/2" below the center of the stone for the lower temp reading, gets to 800F, or at least that's what they claim, though you can't ever measure it. Update: 7/19/25 I did a little more digging and found a video on Youtube by ilFornino in NY showing how to measure the temperature of a pizza oven with an IR gun. Surprising to me, he states that the temperature of the pizza oven is 100 F above the highest measured stone reading. If that is correct, then their stated internal temperature is correct at 800F, you just can't measure it directly. One more observation, I found that the oven did not cook the pizzas uniformly but that you do have to rotate them to get an even bake. The first pizza I baked is shown in the photo and was not rotated. You can see that one side is burned while the other is just finished. The burned side was near the back of the oven. I have subsequently made a few more pizzas, rotating them periodically, and they have come out beautifully. I have also seen this observation made on some Youtube videos of reviews of this oven. I'm overall quite happy with this oven and hope to improve my bakes as I ascend the learning curve.

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.

This pizza oven is a game changer. There is a slight learning curve but overall, this takes our pizza nights to a new level. Heats quickly and evenly. I can't imagine using anything else now.

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

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

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.

Excelente calidad y gran precio