Why I buy this one ?
- Easy-to-use pizza oven cooks up to a 12-inch fresh or frozen pizza
- 30-minute timer with audible "ready" signal; top functions as a plate warmer
- Stainless-steel housing with chrome-handle accents; removable crumb tray
- 12-inch pizza stone, pizza mesh and pizza peel, and instruction/recipe book included
- Measures approximately 20-1/2 by 20 by 9-4/5 inches; 3-year limited warranty

rudys_deals from NY, United States offers this stuff for:

Price : $85.50 Usually ships in 1-2 business days

Cooking.com offers this stuff with condition New, new for:

Price : $99.95 Usually ships in 1-2 business days

Small Appliance offers this stuff with condition New, new for:

Price : $99.95 Usually ships in 1-2 business days

Polsteins Home & Beyond offers this stuff with condition New, new for:

Price : $99.95 Usually ships in 6-10 business days

CHEFS Catalog offers this stuff with condition New, new for:

Price : $99.99 Usually ships in 1-2 business days

True Value offers this stuff with condition New, new for:

Price : $101.95 Usually ships in 6-10 business days

What our customer's say!

"didn't us it but", This looks damn good but a bit heavy and using quite some space.
I'm about to move from europe to the caribbean and I looking for a good 110v pizza oven.
does this one have a top stone element also ?
I think I might just go for the new Ferrari oven, anyone knows where to get it in the Us?
It's selling very well on the euro market.
http://www.g3ferrari.com/risultati.asp?famiglia=24&categoria=13

"counter top pizza oven", Here is the deal, you basically get a giant toaster (12" square internal baking surface) a pizza stone and a 30 min. timer. they recommend you preheat the stone for 30 minutes and then put your pizza in. I bought it because I wanted to perfect a Roman style pizza bianca recipe (olive oil and salt pizza). I find myself using it to cook a lot of frozen pizzas and the occasional bagel (which it toasts really well I have to say)

Things it does well

cooks pizza
toasts toast
toasts bagels ***** you can preheat and get crispy and warm in no time or not preheat and just toast the insides for the perfect breakfast sandwich style bagels
cooks naan-like flat breads
takes up a lot of counter space
heats up quickly
lets me think about things other than cooking pizza, while actually cooking pizza
oh and if you unplug it you can use the timer like a timer for eggs, or what not

things I wish it did

didn't take up so much counter space
had a temperature control
had a top stone too, read a recipe once which recommended two stones in the oven, preheat the oven, five minutes before you cook you turn on the broiler and get the top stone really hot, then turn it back down to your cooking temperature. it is supposed to more resemble the cooking conditions inside a wood fired oven, but I don't think it would toast as well if it had this....

Overall I'm stoked, it does what it does and it does it well, college dorms and man caves absolutely need one of these, the average kitchen maybe not, but then again if you're convinced you are going to try and recreate the taste of Rome in your kitchen in Hawaii and you think this is the trick, then I'm not going to call you crazy.

"Not hot enough and stone not thick enough...",
I wanted to like the oven BUT to be a pizza oven you need good heat and a good stone.

I make my own pizza dough and use my normal oven with a 1/2 inch thick stone. I wanted this oven because I could put it outside and not heat up the house pre heating the oven...

this oven heats to 450 and I was hoping the small size would be sufficient... but the top will be almost burnt before the dough is proper... also it took the pizza about 20 minutes to cook while my normal oven did it in about 10 ... this longer cooking time can yield a harder crust than desired ....

Maybe for normal frozen pizza this oven is okay but if you make your own dough and pizza you will not get the heat you need ..... bummer

"Hard to get a crispy crust.", I've used the Cuisinart PIZ-100 on a consistent basis since I got it several months ago. My typical pizza is a Tombstone Brick Oven Style Cheese Pizza topped with half a can of drained, petite diced Red Gold brand tomatoes. The tomatoes add extra cooking time. I have to let the top get really brown in order to get a crispy crust. If I pull the pizza out when it looks done, the crust is soggy.

This is not caused by the addition of the tomatoes (that only increases the cooking time). If I don't add any topping, I still have to overcook the top to get a crispy crust. In our conventional oven, the pizza is thoroughly and evenly cooked. The Cuisinart doesn't do that for me.

If you don't mind a softer crust, the Cuisinart does its job well. But if you want a nice crispy crust, you'll probably have to stick with your conventional oven.

"great stove", Better than I expected. Even cooks frozen fish...

GREAT SERVICE by AMAZON!!!

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